Salvatore bone soup
By VicentaLakin
With the rainy season, it's going south. The humidity will be heavy and prone to fatigue and appetite, and it will be better to have some wet soup at this time. When it comes to wetting, the red bean, the bean and the lentils are capable hands, and the sorghum, which is ordered and warm, is a common soup。
Recipe Recommendations
- Shage one
- pork bone 400 grams
- red bean 40 grams
- white lentils 40 grams
- cowpea 40 grams
- Jiang 2 tablets
- salt appropriate amount
Steps for Salvatore bone soup
1
Prepare the material。
2
Red bean, bean, lentils washed and immersed for an hour. Red bean is not what you call red bean. Red beans are round, red beans are long, flat. Red bean dewetting is more effective in providing drug-based adjustments, while red bean is mainly used for food
3
The pig's bone was washed and slit and boiled with water。
4
After a minute of cooking, the bone of the pig came out. Then pull out the bones of the pig and wash them, and remove the foam from them. (These can remove the smell and the blood from the soup。
5
Sagar has many aliases, such as cassava, soybeans, which have the power to warm the fire and keep the pussy alive。
6
Wash Sag, go to the skin, go to the band, cut into pieces。
7
Gingerbreads, pigbones, as well as red peas, beaks, lentils, and salgar are placed in soup。
8
(c) The discharge of appropriate amounts of clean water (water volume: calculated on the basis of approximately two bowls of water per person). Cover the lid. The fire boils and turns into a small fire for 1.5 hours。
9
Just add a proper amount of salt to the fire。Salvatore bone soup Make Tips
The soup from the Cantonese side likes to drink the original, it's untempered, it only tastes like salt before the pot. Early salt will release the water contained in the meat and accelerate the condensation of proteins, affecting the taste of soup。