Carrot cornbone soup
By VicentaLakin
There's a lot of problems with soup on my table, but it's the simplest soup, and it's easy to throw food into the casserole. A bowl of soup before dinner, without a prescription。
Recipe Recommendations
Steps for Carrot cornbone soup
1
Food packs。
2
Dragon bones are washed clean, cold water is poured into the pot, onions, ginger chips and wine are added to the water, and five minutes after the water has been boiled, the water is washed with warm water。
3
Carrot cutters, corn cutters, ginger slices, purified asphalt for 10 minutes。
4
The casserole is filled with fresh water, and boiled into dragon bones, ginger chips, carrots and corn fires, with a small fire covered with a pan for two hours。
5
The last 10 minutes, enter。
6
Let's get some salt in the pot。Carrot cornbone soup Make Tips
One, the cranium of the dragon must be diarrhea, and only when blood and impurities in the bones are completely removed can fresh and sweet soup be made. The bone must be cold-watered into the pot, and the cold-water slowly warms up so that the blood and impurities in the bones can be boiled out. If the bones are placed in hot water, the flesh and the spinal cord of the bone will congested quickly, so that the blood and impurities will not be completely removed. The onions, ginger chips and wine are added to the water in order to make fresh soup. 2. The salt should last. The last reason for salt is two, the first being that the salt is too early and the protein is too early to condensate and affect the release of fresh flavors, dim the soup, insufficient concentrations and poor taste. The second is salting, evaporation of part of the water after two hours of cooking, which must be salty and, if water is added, dilutes the concentration of the soup and reduces its quality. Generally speaking, salt is the last ten minutes. 3. Water may not be added at a time, especially cold water, and meat in heat is constricted so that proteins are rapidly condensed and affect the quality of soup。