The root of the soybeans

By VicentaLakin

The root of the soybeans
THE BEAN VEGGIE ROOT IS FINE AND DELICIOUS. CHICKEN ROOTS ARE RICH IN VITAMIN A, VITAMIN B16, VITAMIN C, VITAMIN D AND CHICKEN IS BETTER ABSORBED MEAT. THE SOYBEANS STEAM THE ROOTS OF THE CHICKEN, AND IT'S AN APPETIZER TO KEEP THE CHICKEN ALIVE。

Recipe Recommendations

  • chicken root 500 grams
  • douchi 5 grams
  • cornflour 5 grams
  • ginger 5 grams
  • oil 2ML
  • salt 3 grams
  • Steamed fish soy sauce 3ml
  • cooking wine 1ml
  • octagonal one

Steps for The root of the soybeans

  • Make The root of the soybeans step 0
    1
    Chicken root wash, dry water。
  • Make The root of the soybeans step 1
    2
    (a) Boiled water, boiled it into boiling water and cooked it into chickens
  • Make The root of the soybeans step 2
    3
    (b) Leaching of dry water from chicken roots, raw powder and proper water parity, re-saline with salt, oil, steam sauce oil and wine, and five minutes of corset with root
  • Make The root of the soybeans step 3
    4
    The chickens are made with gingers, beans, eight horns on them
  • Make The root of the soybeans step 4
    5
    And boiling water
  • Make The root of the soybeans step 5
    6
    Put it in the root
  • Make The root of the soybeans step 6
    7
    FIRE EVAPORATES FOR ABOUT 25 MINUTES. PS: THE SIZE OF THE FIRE, THE SIZE OF THE ROOT, AND THE SIZE OF THE POT VARY SLIGHTLY IN THE TIME OF EVAPORATION。
  • Make The root of the soybeans step 7
    8
    FIRE EVAPORATES FOR ABOUT 25 MINUTES. PS: THE SIZE OF THE FIRE, THE SIZE OF THE ROOT, AND THE SIZE OF THE POT VARY SLIGHTLY IN THE TIME OF EVAPORATION。

    • The root of the soybeans Make Tips

    1. Blanch the chicken gizzards to remove the gamey smell; 2. Chicken gizzards need to be marinated to absorb the flavor; 3. Use medium heat for steaming the chicken.

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