Chicken mushrooms, red date soup
By VicentaLakin
MODERN MEDICAL STUDIES INCLUDE 18 AMINO ACIDS AND 18 TRACE ELEMENTS, SUCH AS PHEASANT MELANONE, PROTEINS AND VITAMIN B. THE LEVELS OF SOOT, VITAMIN E, PHOSPHORUS, IRON, POTASSIUM AND SODIUM ARE HIGHER THAN NORMAL CHICKENS, WHILE CHOLESTEROL AND FAT ARE LOW AND ARE OF HIGH NUTRITIONAL VALUE. THE ELDERLY, CHILDREN AND ADOLESCENTS, AND WOMEN ARE MORE LIKELY TO EAT IF THEY SUFFER FROM A LACK OF BLOOD, A LACK OF LIVER AND KIDNEYS AND A LACK OF A HEALTHY STOMACH. WITH A FEW RED DATES AND LITTLE MUSHROOMS, NOT ONLY ARE THEY NUTRITIONALLY ABUNDANT, BUT THEY ALSO INCREASE HUMAN IMMUNITY AND BLOOD. ROAST CHICKENS ARE VERY GOOD AT FILLING THE SOUP, CUTTING OFF THE BONES, SCREECHING THE FIRE, AND BETTER NUTRITION FOR FULL RELEASE。
Recipe Recommendations
- black chicken half a
- small mushroom a
- red dates several
- wolfberry capsule counting
- green onions a
- fresh ginger three pieces
- Angelica two pieces
- salt appropriate amount
Steps for Chicken mushrooms, red date soup
1
A rooster. Go to the urn. Scrubb
2
Cut it in the kitchen and then clean it twice and remove the extra blood
3
Half a rooster, red dates, little mushrooms, platinum, onions, fresh ginger chips, ready. When
4
First the rooster enters the heart of the meal, then puts it in the mushrooms and red dates
5
Put the onions, the ginger chips, the tarts in the pot
6
Add a proper amount of clean water, cover the lid, and start the soup program
7
By default, two hours. You can finish the procedure early if you want
8
You add salt to your taste before you go out
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Beautiful
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And sweet red dates and scents
11
The meat is ripeChicken mushrooms, red date soup Make Tips
The amount of food consumed is adjusted to the actual amount of food consumed; the original taste of the juice is not required to add wine, eight horns, etc.; the date, little mushrooms, and pre-cooking can be cleaned up; the platinum can be added to the pot; salt can be added to the pot, both to keep the meat fresh and to take less salt; because it is done in a single key, there will be some foam in the soup that will hang on the meat, and if it is okay to leave it on when it boils, there will be no fumes on the meat。