Corn fragrance bouquet soup
By VicentaLakin
The mackerel, well known as the "Face of the Mountain", "Face of the fungus", "Queen of the fungus", is rich in nutrients, fragrance and taste. Frequently eating bamboo is good for the liver, reduces the accumulation of abdominal fat and has the effect of commonly known as “shaving oil”, which results in hypotensive pressure, lipid and fattening. Fresh corn is probably just cornseed? I don't know, fresh corn sticks are often used by Western chefs for soup
Recipe Recommendations
- ribs appropriate amount
- corncob a
- Jiang a
- ginseng appropriate amount
- bamboo fungus appropriate amount
- salt a small spoonful
- wolfberry
Steps for Corn fragrance bouquet soup
1
Clean the ribs, cold water in the pot, water to turn off the fire, remove the haemorrhage from the ribs, and the last soup is pure
2
Clean the drained ribs, open the casserole and start cooking
3
A corn bar
4
Cut open in the middle, cut out the growth strips, freshman rinse the little bits clean, throw them in the ribs with the ginger chips, put the lid on the fire slow for two hours
5
The mackerel was soaked with cold water for 10 minutes
6
I'll take off both ends and clean up, or I'll eat something. Taste
7
When the soup is ready, we'll have another ten minutes to make it
8
It's good to have salt in front of the pot. Feeds
9
The soup is bright, it tastes good, it's soft
10
Done
11
Done
12
Done