The pecan chicken soup
By VicentaLakin
THE SPRING IS THE FIRST OF FOUR SEASONS, AND IT IS THE IMPORTANT SEASON OF THE SPRING THAT THE CHINESE PLAN FOR A YEAR. IN THE SPRING, THE CLIMATE WAS LOVELY, THE COLD OF THE WINTER AND THE HEAT OF THE SUMMER WERE NOT UNBEARABLE. THE WEATHER WAS UNSTABLE. IT'S THE SEASON OF EARLY MIDDAY. IT IS COMMON FOR A LARGE TEMPERATURE DIFFERENCE TO CAUSE A FIRE IN HOSPITAL CLINICS. THE BEST OPTION IS TO FEED WITH SOUP IN THE SPRING. THERE IS A LONG-STANDING CULTURE OF THERAPEUTIC FEEDING IN OUR COUNTRY, WHICH IS BASED ON “CO-MEDICINE EATING” THAT IS HEALTHY, PREVENTABLE AND CURABLE. OF THE FIVE BIRDS, THE CHICKENS ARE THE LIVER, WHICH IS BEST FED BY CHICKEN SOUP. WALNUTS HAVE BEEN A CUISINE SINCE TIME IMMEMORIAL, AND WALNUTS ARE SHAPED LIKE MICROBRAINS, AND THEY ARE SIMPLY THE RE-EMERGENCE OF THE BRAIN, INCLUDING WRINKLES OR FOLDS THAT RESEMBLE THE CORTEX OF THE BRAIN. IT'S ALSO CONSISTENT WITH CHINESE DOCTORS' PATCHES. THE ADDITION OF WALNUTS IS INTELLECTUALLY EMPOWERING; CHINESE MEDICINE RECORDS THAT TIMA IS TRADITIONAL AND VALUABLE. THE USE OF TIMA FOR HIGH-ALTITUDE FLIGHT PERSONNEL, AS A MEDICINE FOR BRAIN HEALTH, ENHANCES THE RESOLUTION OF THE OPTIC NERVE. THE PHARMACOLOGICAL ROLE OF THE PHARMACOLOGICAL FUNCTION OF CYNICS HAS BEEN FAIRLY WELL EVALUATED IN THIS DRAFT. IN CHICKEN SOUP, THERE IS A SPECIAL SUBSTANCE THAT ENHANCES THE BLOOD CIRCULATION AND NASAL MUCCULTATION OF THE THROAT, WHICH CAN BE OF GREAT BENEFIT IN KEEPING THE RESPIRATORY TRACT OPEN, REMOVING RESPIRATORY VIRUSES, MITIGATING SYMPTOMS SUCH AS COLD NOSE PLUGS AND DRY COUGHING. THE ROOSTERS, TUMBLES, WALNUTS AND CUCUMBERS ARE USED TO MAKE SOUP SOUP; IT CAN BE BOTH DEMOXIFIED AND HAND-HELD. TODAY, THE PECAN CHICKEN SOUP IS COOKED WITH A VERY FAST HIGH-PRESSURE COOKER; IT IS EASY AND FAST FOR THE WORKING PEOPLE. ITS SOUP IS WHITE, ITS CHICKEN AND SENILE NUTRIENTS ARE FULLY RELEASED, AND THE SOUP TASTES SOUR. THE ESSENCE OF THE FOOD ITEMS HAS BEEN MELTED INTO CHICKEN SOUP, AND THE SUPPLEMENT IS VERY EFFECTIVE. TO BECOME A GOOD THERAPEUTIC FOOD. THE SOUP IS THICK AND NATURAL. ORIGINAL BY GODOFMERCY. IT IS AN ORIGINAL VERSION OF MY OWN TRUE EXPERIENCE; IT IS FOR REFERENCE PURPOSES ONLY AND IS AN EXCLUSIVE PERSONAL HOBBY. SOME OF THE KNOWLEDGE COMES FROM NETWORKS. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for The pecan chicken soup

1
An old hens, 700 grams of net weight. Clean the hens
2
In addition to Tinmaru, walnuts and walnuts were added. Ginger
3
Slice spares [or a little steam in the pot]. It'll work better if you don't fall down and put it in the pot
4
I've got a spare
5
Washing old hens in boiling water. Force the blood out and taste the chicken。
6
The hens are put in the high-pressure pans after the water。
7
And put it in ginger
8
Wine in the pot. Put them in walnuts and tima
9
It's better to cook with cold water as the water warms up; it won't cause the outer layer to condensate so that it can't feed itself
10
When the pot cools a little bit, then the top of the pot goes in, the salt goes in, the soup water goes down
11
And put it in the pepper sauce
12
The nutrients and fragrances of the old hens and the medicine will be fully released; the nutrients of the food and the medicine will be integrated into the soup, and the fragrance of the raw materials with the water and the hot pots will also rise. OutThe pecan chicken soup Make Tips
GODOFMERCRY MOSE'S SMALL PASTOR: 1. IT'S BEST TO LIGHTEN UP THE SOUP AND NOT HAVE TOO MUCH SALT. 2. THE STEW SHOULD BE MADE WITH COLD WATER, AS THE TEMPERATURE OF THE WATER RISES SLOWLY; IT DOES NOT LEAD TO CONDENSATION OF THE OUTER LAYER SO AS NOT TO PRODUCE A NUTRITIOUS STEW. 3. VEGETABLE FILAMENTATION WITH WATER [OR A LITTLE STEAM IN THE POT] SLICE SPARE. AND LET'S NOT FALL DOWN, AND PUT IT TOGETHER IN A POT, AND IT WILL WORK BETTER。