Roast chicken soup
By VicentaLakin
To deal with the more oily soup or halogen, thought could be given to cooking cabbage, also called garnets, and the Cantonese called broccoli. Why, cabbage can suck the oil out of the soup, but it can also release its own sweet taste, and it doesn't see the colour that changes the color of the soup or the halogenated juice, but it becomes sweet. I made chicken soup with ginger cream yesterday, and the cabbage was the best match
Recipe Recommendations
- chicken soup
- cabbage 1/2
- refined salt 1/3 teaspoon
- pepper 1/3 teaspoon
Steps for Roast chicken soup
1
Cut the dishes and wash them with fresh water three or four times before pouring into ice water for about 30 minutes。
2
Dry the water。
3
Burn the chicken soup。
4
In another pot, about a third of the salt and a third of the pepper powder, mixed it with a few bits, put the cabbage in the soup, turn it over and add to it。
5
The food is made softer and can be boiled. As for how soft it is, it is in its own hands. Come on, Enjoy!
6
Note。Roast chicken soup Make Tips
The cabbage tastes a little fragrance, so many times, washes it and pours it into a bowl of water, places about 30 minutes of ice in a bowl, which reduces the taste。