The raisin soup
By VicentaLakin
The story behind the food is: the casserole, which everyone is familiar with, makes soup from the casserole, which is the most delicious, but the casserole used to be broken a few times, and it is very distressing to put it on the ground, fearing to burst. A few days ago, I started with a Kunbo casserole, which can dry and burn indefinitely, which can stay cold and hot, which can heat up to 700 degrees, which can be used to bake potatoes, potatoes, etc., which is a complete reversal of my understanding of the casserole. I've been cooking with this pot for the last few days, and today I've made a raisin soup that smells so good that it tastes better than any potware, and you can start with one that tastes better than me。
Recipe Recommendations
- ribs 500 grams
- big bones 300 grams
- lotus root section
- onion
- Jiang 6 tablets
- huadiao wine 3 tablespoons
- chives 6 pieces
- salt appropriate amount
Steps for The raisin soup
1
Prepare the food
2
Bone blisters for 3-5 hours, during which time the water is changed several times, and then put in five spoons of wine sculptor
3
It's time to get the lilies clean, go to the skin, cut into rollers, onions cut, ginger slices, onions cut
4
Boiled ribs, squirt them with open water
5
It's time to switch to the Kunbo casserole, to put two-thirds of the water in the pot, and when it's boiled, to put it into the already well-established ribs. This step can be put in a few fresh hills or stubbles, so the ribs will soon be boiled
6
I'll pour it in
7
Put onions and ginger
8
COVER THE PAN, 1600 W, 40 MINUTES
9
IN 40 MINUTES, PUT IT IN THE LICHEN, COVER IT UP, 1600 W., 30-40 MINUTESThe raisin soup Make Tips
The silk towel is a sweet reminder: in step 5, if you can put it in a few fresh mountains or dry ones, the meat will soon be roasted, saving a lot of time。