The corn carrot soup from Weishan
By VicentaLakin
EVERY TIME THE LG SAYS HE'S NOT GOING HOME TO EAT, HE'S LAZY, HE CAN TAKE A BOTTLE OF CHILI SAUCE, HE CAN EAT, HE CAN'T, HE CAN'T, HE CAN'T, HE CAN'T, HE CAN'T, HE CAN'T, HE CAN'T, HE CAN'T, I CAN'T, HE CAN'T, HE CAN'T. I'M USING A REFRIGERATOR STOCK TODAY, A CHICKEN LEG LEFT OVER TO COOK AND THE MEAT I BOUGHT YESTERDAY, WITH THE BEST PIGBONES IN PRACTICE, WHICH ARE AFRAID OF THE OILY CHOICE OF DRAGONBONE OR PIGTAILBONES。
Recipe Recommendations
- chicken legs one
- huaishan 1 block
- sweet corn art. 2
- carrots 2 pieces
- lean meat half a catty
- salt appropriate amount
Steps for The corn carrot soup from Weishan
1
The meat is unfrozen from the fridge, carrots, rinse off the skin and corn is washed for backup。
2
Carrots, large slices of wasan and corn cut in half。
3
We'll have less water in the pot, boil it and put it in the meat, and we'll smell blood, and then we'll get some fresh water
4
The food is fed into the soup soup, which is filled with cold water, which is less than half a finger; the fire starts with a fire, then the smallest one and a half hours. ♪ I can smell the fragrance of soup in half an hour ♪
5
An hour and a half of soup is good, and it's enough to get a proper amount of salt。