Apple corn chicken soup

Lao Lang's casserole has the highest attendance rate these two days, and her elegant figure is always seen.

Lao Lang likes soup made in casserole: prepare the ingredients, use some clear water and put some simple ingredients, and stew the soup clearly. It tastes fresh and elegant, and you taste the original flavor, delicious and mellow aroma.

Traditional Chinese medicine believes that apples have the effects of promoting saliva and quenching thirst, moistening lungs and relieving annoyance, invigorating spleen and nourishing stomach, nourishing heart and replenishing qi, moistening intestines, stopping diarrhea, relieving summer heat, and sobering up. In this way, apples are the modest gentlemen in the fruit. They are warm and not dry, so make apple soup.

The apple here is not an iPhone, this apple is not the apple. I didn't take a bite from the apple I used to make soup.

Recipe Recommendations

Apple appropriate amount
sweet corn appropriate amount
chicken legs appropriate amount
refined salt appropriate amount
ginger appropriate amount

sweetening
stewed
an hour
simple

Steps for Apple corn chicken soup

Wash the apples (it is recommended to wash them after meals and then soak them in water for a period of time, mainly to remove residual pesticides), remove the oil and wash the chicken legs for later use.

Cut fresh corn into the desired shapes according to your preference.

Cut the apple into larger pieces.

Add water to the pot, add the aniseed ingredients (star anise, ginger slices, fragrant leaves, etc.) and bring to a boil over high heat (to remove the fishy smell of the chicken leg meat), cook until it is half-cooked, and then remove it.

Boil the processed chicken legs, apples, and corn segments over high heat and simmer them over low heat for 40 minutes. Add refined salt according to personal preference. If you like sweet and sweet, you can not add salt.