This is a very classic nutritious soup from Guangdong. These ingredients are simple and easy to buy. It is very suitable for drinking in spring, summer, autumn and winter. You will never get tired of drinking it lightly. At that time, my mother kept saying that my daughter was so easy to raise and grew up drinking water. As long as there is soup, there is no need to eat anything. At that time, a person could drink a pot of soup. He said that without soup, he couldn't eat, which made his mother worried...
Nowadays, when a person eats outside every day, he must make some soup and drink it. Even if he cooks cabbage with clear water, he still feels delicious in the world.
Carrot corn bone soup
Recipe Recommendations
- keel 200 grams
- corn art. 1
- Kurob art. 1
- dried mushrooms of 3
- salt appropriate amount
Steps for Carrot corn bone soup
1
. Soak the mushrooms in water until soft and soak for about 2 to 3 hours.
2
Clean the cut keel, peel the corn and carrot.
3
Cut the corn and carrot into small pieces about 2 centimeters long and set aside.
4
Put appropriate amount of water in the pan and boil it, add the dragon bones and blanch it to change color, remove and wash the blood bubbles for later use, and pour away the water.
5
. Put appropriate amount of cold water in the soup pot (about 6 bowls), add dragon bones, corn, carrot, and mushrooms, cover and boil over high heat, turn to low heat, and simmer for 3 hours, add salt to taste.Carrot corn bone soup Make Tips
It is best to use a casserole for making soup. When using a new casserole for the first time, wash it, add appropriate amount of water and a little rice to boil for a while. The heat should not be too high. The rice soup can fill the gaps in the casserole. 2. Add enough water to make the soup at one time. The amount of water is 3-5 times that of the raw materials. Cold water is suitable. 3. When making soup, first boil the water over high heat, and then turn to low heat and cook slowly. 4. The salt should be put last. Putting the salt too early will cause the water in the raw materials to drain out, the protein will solidify, and the taste will become stale.