I'll take the soup
By VicentaLakin
In the pot, there's fertilizing soup, and there's a fragrance in the air. Simple food is treated and turned into delicious food. It's home. Coconuts in soup, acne, acne, acne, acne, acreage, venom. Two hours, sweet soup, which not only cools the heat, is sterilised, but also has the effect of reducing blood resin and sugar to prevent cardiovascular diseases。
Recipe Recommendations
- bamboo fungus 6 grams
- sea coconut 20 grams
- huaishan 30 grams
- Lily 10 grams
- pachyrhizua angulatus 20 grams
- Gordon Euryale 25 grams
- pork bone 500 grams
- salt appropriate amount
Steps for I'll take the soup
1
Slurping soup: 15-20 minutes to immerse soup in the water and then filtrate it for use; 60 minutes to foam with hot water to wash it out of the root and cut it to use
2
Put the main ingredient in boiling water for 8 to 10 minutes to get out of the blood, smell, and get ready for use
3
The soup to be used (other than bamboo mackerel) will be placed in the soup table, which will be filled with 2 litres of fresh water, which will be boiled with a fire, which will be moved to the fire 90-120 minutes slowly; the bamboo will be dropped 30 minutes before the fire has ceased; and a proper amount of salt will be added five minutes before the fire has ceased。
4
The fragrance and taste of Guangdong old fire soupI'll take the soup Make Tips
The Guangdong people like to use it to make soup, to prepare their stomachs, to keep their spleen with a pig's bone soup, to keep their thirst, to clear the heat of the fire. With the exception of salting, Cantonese soup is almost nothing