Peas sly meat soup
By VicentaLakin
It's a small restaurant in Chongqing town that usually cleans soup. It's also a common dish in the rural stream. (Put together the dishes, the last meal of the feast, which is used to soak up the greasy soup, which usually means that when the soup is served, there is no other dish, so call it a dish.) The soup is made in the usual restaurants and banquets, and the soup is less, because I eat it myself. Peas squeaky meat soup, simple, healthy, light, fresh, greasy, delicious. Peas tipping is the kind of dish that is common in seasons, and soy-cured leaves (also known as mussels, not black ears, but green vegetables) are vegetables that make very fresh soup. So it can also be replaced with tofu leaves, dry beans, mushrooms and mushrooms, but the mix is treated differently from peas, and the mix is not suitable for mushrooms, mushrooms are thick, so it covers the meat of the slurry itself. The smell of home, childhood memories, country love。
Recipe Recommendations
- tenderloin appropriate amount
- pea tip appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- shallots appropriate amount
- egg white appropriate amount
- sweet potato powder appropriate amount
- soy sauce appropriate amount
Steps for Peas sly meat soup
1
Get ready for peas2
Onion size3
Ginger, slice4
It's the right amount, the right amount, the right amount, the right amount, the right amount5
Onion cut6
Sweet peas7
After filtering, you put it in the soup basin8
The meat slices add three to four times as much as the raw powder or the red potato powder9
Smash it. Smash the meat10
When water is boiled in the pot, ginger, pepper11
While the water boils, a piece separates the meat, and the soup boils for about a minute or two12
It's not too small, at least without food。13
And then you put onion flowers in itPeas sly meat soup Make Tips
Peas do not have to be too old because they are too old to chew because they are too old to cook or burn. The first is to reduce the volatilization of substances in salt and chickens and the second is to ensure that the salinization of cooking food and meat is the same and that the meat tablets are not cooked for salting. Peas are hot enough to be prepared, fresher and softer. The soup can't be too small, at least without food, otherwise the food may not be hot. It doesn't have to be cooked for long. It's about two minutes after the meat is cooked. The water will boil when the meat is down, otherwise it will be sticky. A piece of meat slices of soup, not a piece of it, not a piece of it, it's sticky, it's dusty, it's not clean. Pickles replace salt with soy sauce, which can be coloured and smell stronger and do not grow old because of the dehydration caused by salt。