Pumpkin-cooked mackerel soup
By VicentaLakin
The papayas are available every year and every quarter, but it's the best taste in the season! The papaya pheasant is unique in taste and of very high nutritional value. It has a strong and robust effect on people who are not well-healthed, and it is a good tonic for both the elderly and children. For those with less gastrointestinal capacity, this soup can also be used to promote gastrointestinal digestion, which has a good effect on the stomach。
Recipe Recommendations
- local chicken
- Guangxi red papaya one
- salt appropriate amount
- sweet fragrance
- pot
- an hour
- ordinary
Steps for Pumpkin-cooked mackerel soup
1
The pheasant washes the cold water and boils it away and continues to burn for 40 minutes. I've had a rooster for over a year, only seven pounds, so two legs and two wings are enough。
2
The papayas go to skin the seeds and cut into big pieces。
3
Join the papaya for 15 minutes. And I use woodmelon, which is naturally ripe on the tree, so it is shorter, and if it is more alive, it can be longer。
4
Just make the right amount of salt. The papayas are sweet, so the soup is sweet
5
Let's have a nice bowl of nutritious soupPumpkin-cooked mackerel soup Make Tips
ONE, YOU CAN MAKE IT WITH A PAPAYA. THIS SOUP, I USED IT BECAUSE THE PAPAYAS WERE RIPE. 2. CUCUMBERS ARE MORE NUTRITIOUS AND CONTAIN ABOUT TWICE AS MUCH PAPAYA FERMENTANTS AS MATURE PAPAYAS, WHICH NOT ONLY DECOMPOSE PROTEINS, SUGARS, BUT ALSO DECOMPOSE FATS; PAPAYA FERMENTANTS AND VITAMIN A STIMULATE CEDAR HORMONES IN WOMEN AND CONTRIBUTE TO MAMMARY DEVELOPMENT; AND PAPAYA ENZYMES NOT ONLY CONTRIBUTE SIGNIFICANTLY TO CHEST DEVELOPMENT BUT ALSO DIGESTION, HELP TO REMOVE TOXINS FROM THE BODY AND FUNCTION AS SMOOTH SKIN。