The colored chicken soup
By VicentaLakin
Chicken is of high nutritional value, is protein-rich and has low fat content, of which amino acid is a nutrient necessary for human growth. Chickens are fresh, fried and cooked, and everything is delicious. The chickens go out of their chests, chop them up and mix them with eggs in a pastry form, blow them up into the oil pan and boil the extra fat. It's white, it's soft. And with a different color of vegetable tart, it smells good. If made with high soup, the nutrients and tastes are more abundant. And We made it with water, but only a little salt, which is better for my family, and because our friends and family ate big fish meat during the spring season, it was better for their families。
Recipe Recommendations
- chicken breast 200 grams
- egg white of 3
- mushrooms two flowers
- carrots half a
- cucumber half a
- salt a little
- starch 10 grams
- vegetable oil appropriate amount
Steps for The colored chicken soup
1
Chicken chest wash, wiping out the band and grease
2
Cut to pieces
3
The chicken tumbles into the bowl, three eggs are divided into the meat tatters, mixed into sticky paste
4
Shrooms, carrots, cucumbers, cut into little ding
5
Vegetable oil pouring into a boiler about 300 grams and burning it to 80% heat; the chicken eggs are emptied into a frying pan and blown into white and pine. Time Pull! Out
6
Another pot, half a pot of water, one minute of fried chicken in the pot, one minute of extra grease
7
Make another pot, put high soup or fresh water, and boil carrots and mushrooms into the soup until they're eight years old
8
Put the chicken in the pot and cook it
9
Fall into cucumber
10
Pour it in the starch, boil it, make it
11
Nice chicken soup
12
The chicken is fine, the vegetables are fresh
13
It's very nutritiousThe colored chicken soup Make Tips
The eggs must be added to the chicken so that they are fully mixed and evened and then added to the next egg purm, which is a little bit of a sticky, i.e. they can slide down easier with chopsticks; when the oil warms up to 80% of the heat, they can fall into the chicken purified eggs, and they can float up and come out; the chicken purified with fresh water, removing the extra grease, eating it better and tenderer; the chicken soup is best served with fresh water without chicken soup, and depending on the population's taste, I just add a little salt, so that the taste of the chicken itself and the smell of the vegetables is lighter。