Carbines chestnutshoe corn carrot soup
By VicentaLakin
It's good for soup in the fall, and I'm here today to share the skeletal scalding. It's just like last period's crumb soup. It's just pastramps and horseshoes, so many people don't know how to do it
- sweetening
- pot
- an hour
- simple
Steps for Carbines chestnutshoe corn carrot soup
1
First of all, I've got the bones, the chestnuts, the horseshoes, the corns, the carrots (I've bought the husks without skin, because it's $20 for the skin, and only $18 for the skin, and I've got the horseshoes without skin, because it's 16 pounds for the skin, seven dollars for the skin, and it's not fresh for the skin, so I've bought the untreated ones to do it myself, and I feel so fresh。
2
The cylindrical water is available (if the cooking is not recommended for too long, the water in the lower ribs can be turned off and flushed to clean up the spare so that the bones are not boiled off)。
3
Corn carrots cut small pieces and pellets boiled with a little salt, and horseshoes cut their tails off with a knife and went along the edges。
4
When all the materials are ready, they will be boiled in the electric cooker, and it is recommended that they be cooked twice. This is a very good soup. It would be better if there was a high pressure pot or a casserole in the house, but I can't cook twice in the kitchen, but I can do it with proper salt before I go out。