Soybeans soup
By VicentaLakin
It is said to have several layers of walls and floors, which are warm and clean, and are used to make soup from time to time. The penner used bitter melons and ribs, and a colleague once told me that when her husband went on fire, she cooked melon cucumber soup, which worked well, so that the soybeans could go on fire, so that the soybeans would be released, and then a cucumber dryed up, so the taste of the soup would be diversified。
Recipe Recommendations
- ribs 约400 grams
- Small and medium-sized bitter gourd of 2
- Dried cucumber 8 blocks
- soybean 1/2 cup
- candied dates
- ginger 10 tablets
- refined salt appropriate amount
Steps for Soybeans soup
1
Placing a large bowl of cold chamber-temperatured ribs, with virtually no face, with one-two spoons of refined salt, a little bit of mixing, 20 minutes of static, and salt water to extract the smell of snow and blood。
2
The pressure table would be better prepared to smelt out hard-earned materials, with cucumber dry, soybeans and dates on the table for 20 minutes。
3
Scratch the ribs and slit them between the bones, put a pot of cold water, set the ginger on five, and start the fire。
4
The water is boiled up to a high level of foam, and the drains are washed with hot water。
5
The material for the pressure pot is boiled and poured into the barley stone pan, adding ribs and ginger tablets。
6
The fire started, the water turned into a little fire, and it lasted about 30 to 40 minutes, and it smelled and squirted。
7
Then you cut the bitter melon big enough to leave ripe seed, and then you leave the raw bag unearthed, and then you put the soup in the cup, you burn the soup, you cover the pot, you boil it in a small fire for 10 to 15 minutes, you turn the bitter melon into yellow, you make the soup, and you put a little salt on it。Soybeans soup Make Tips
One, like cooking, does not pour all the materials into the pot at once, suggesting that they be cooked separately at the level of ripeness and speed, and then gathered together in one piece; and two, since it's the soup of the fire, you can put some hot vegetables and guacamole in the fire, and fresh ones can be dried, but fresh materials don't have to be cooked. It's too old for food;3 it's too old for the pen to dry up the slices of bitter cucumbers, cucumbers, sips, etc., and use them in the fire for daily drinking, so this time a dry cucumber is caught in the soup;4 it's said that the soybeans are cooler, so they add an appropriate amount of soybeans;5 it's not recommended to salt the soup, which is not conducive to the taste of the food;6 it is the spoons, spoons, and cups used by the penners in cooking, baking, etc., in any food programme, which are used internationally, not the spoons and cups that we use in our homes or restaurants to make and drinks and food。