Crumbs and gruel
By VicentaLakin
Pork skulls contain a wealth of ointmental proteins, calcium, phosphorus and rich trace elements that not only enhance body quality and human immunity, but also contribute to the development of the bones of young children and to the cooking of porridges with porridges that are delicious and nutritious, especially for the autumn and winter season。
Recipe Recommendations
- rice 150 grams
- femur bone one
- Taro 500 grams
- Shanghai green 450 grams
- salt a little
- cooking wine appropriate amount
- laojiang few slices
- salty and fresh
- cook
- several hours
- ordinary
Steps for Crumbs and gruel
1
Clean up the skull。
2
The skull is filled with ginger, the wine is filled with water, the water is boiled and then boiled for an hour and a half。
3
When you make soup, you prepare the ingredients, and when you get out of the skin, you wash them into little rollers。
4
Shanghai has chosen the old leaves, washed them and cut them apart, and boiled them up。
5
One and a half small post-bone soup is filled with dirty, clean rice and platinum。
6
It's a little salty。
7
And then you put it in the paste, and then you mix it。
8
It's easy, it's sweet, it's nice, it's good。Crumbs and gruel Make Tips
1. Rice may also be exchanged for different types of groceries, depending on the individual ' s preference. 2. No fire shall be used in the skull, and a small fire shall be soak so that the nutrients therein may be brought out. 3. Salt should not be inserted too early because it accelerates the condensation of proteins in bones and affects the beauty of soup. 4. The vegetables must be finally put in and not overcooked。