♪ Pants and chickens and carrot soup ♪

By VicentaLakin

♪ Pants and chickens and carrot soup ♪
In the case of mackerel chickens, the primary choice for blood supplementation is that many women, after menstruation, use it to restore their body function, have a role in blood supplementation, curing the acreage, renal supplementation of the liver, etc., and add white radish to help the mackerel to better perform its aerobic double-healing effects, hepatopathic, strong bones, and slow ageing。

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Steps for ♪ Pants and chickens and carrot soup ♪

  • Make ♪ Pants and chickens and carrot soup ♪ step 0
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    Get the ingredients ready. The rooster was processed the night before
  • Make ♪ Pants and chickens and carrot soup ♪ step 1
    2
    Ginger to skin slices and red dates to wash
  • Make ♪ Pants and chickens and carrot soup ♪ step 2
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    (b) Clean wash-up with hot water soaks
  • Make ♪ Pants and chickens and carrot soup ♪ step 3
    4
    - Flying water
  • Make ♪ Pants and chickens and carrot soup ♪ step 4
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    And the rooster shall be put into the sandpot, and the ginger chips and the red dates
  • Make ♪ Pants and chickens and carrot soup ♪ step 5
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    Put the carrot in
  • Make ♪ Pants and chickens and carrot soup ♪ step 6
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    (b) The fire will open for a minimum of 90 minutes
  • Make ♪ Pants and chickens and carrot soup ♪ step 7
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    Put it in the tungsten and make it for another five minutes
  • Make ♪ Pants and chickens and carrot soup ♪ step 8
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    It's the last thing you need to eat
  • Make ♪ Pants and chickens and carrot soup ♪ step 9
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    The finished product。
  • ♪ Pants and chickens and carrot soup ♪ Make Tips

    1. Goji berries contain a large amount of beta-carotene that is beneficial for human absorption; cooking them in soup for too long will cause it to be lost, so they should be added last. 2. When stewing chicken soup, adding salt too early causes the moisture inside the chicken to easily permeate outwards and the proteins to coagulate; the chicken will noticeably shrink and tighten. This affects the dissolution of nutrients into the soup, hinders the concentration and quality of the broth, makes the stewed chicken hard and tough, and the soup will lack aroma, so salt should also be added last.