Chestnut corn fan soup
By VicentaLakin
When you see a chestnut on the market, 14 pounds of a shell like a thumb, and 11 pounds of a shell used for cooking, the price is rising again. Looking around, three dollars and a pound of green vegetables have disappeared, mostly at a price of $450 and a pound, the cheapest of which is soybean sprouts and $2.50. Small cities like ours, with low incomes, are under stress for ordinary people, who are sincerely expected to be relieved of the burden of living。
Recipe Recommendations
- pig fan bone 500 grams
- corn one
- chestnut 150 grams
- salt appropriate amount
- cooking wine 15 ml
- ginger slices 4 tablets
Steps for Chestnut corn fan soup
1
Raw material I
2
Raw material II
3
Scrambled in the pot, poured in a spoon of wine, spilled blood, and washed up
4
Corn cut, chestnut washed and ready
5
Taking a casserole and pouring it into the proper amount of water, and putting it into the fangs and ginger chips
6
(b) Put it into corn and burn it for 60 minutes
7
Put in the chestnuts and continue to make 30 minutes
8
It's okay to end up with salt
9
DoneChestnut corn fan soup Make Tips
1. This soup is savory; adding a little salt is sufficient, so no other seasonings are needed;
2. Chestnuts are easy to overcook, so it is best to add them to the pot last.