♪ Mountain medicine corn broth ♪

1

Food packs。

2

The dragon's bones are immersed for 20 minutes, go to blood water, wash clean, cold-water the pot, add ginger chips, onions and wine to the water, and boil the water for five minutes to wash the hot water away。

3

Ginger slices, 20 minutes of immersion of red date water, 10 minutes of purified spare water。

4

Corn wash。

5

The potion goes to the pelt. Monophagus has plant alkaline in its slime, and skin contact is itching, so it is preferable to wear protective gloves to avoid allergies when skin is removed. The mountain medicine contains a wealth of starch enzymes, polyphenol oxidation, etc., which can be oxidized when exposed to the air, so that the decorated mountain medicine is immersed in clean water and is well protected against blackening。

6

The casserole is filled with sufficient water, with dragon bones and ginger blades burning the fire, and a 30-minute custard。

7

After 30 minutes, the bones go down into the corn and continue。

8

One hour later, it's coming down。

9

Red dates, keep the little sparkling。

10

One hour and 50 minutes, down the hall。

11

Before you get up, add salt to mix。

12

The finished chart。

13

The finished chart。

1 - Dragon bone water, cold water into the pot, and all the blood water and bone fragments are boiled out. 2. Choose a closed casserole with a small fire, so that the essence of the food may be boiled into soup. Water is to be filled once in a time, and midway water affects the concentration and quality of soup. Not to add cold water, cold shrunk food, condensed proteins, and fresh flavors. If you like a stronger taste, you can boil the mountain medicine with the dragon bones, melt it, make the soup white and drink it in higher concentrations. The corn has to choose old corn, which is not suitable for soup and which is not sweet enough. 6. The firepower is small, it is long enough, it must last at least 1.5 hours and it takes two hours to make this soup. 7 The salt should be finally released and added too early to affect the release of fresh water and the concentration of soup is insufficient。