Potato-head seaweed soup
By VicentaLakin
The winter in Beijing is dryer, it's dryer after heating, it's dryer for tea and water, and it's better for soup and soup every day. Today it is recommended that a taro-head soup, which is a “still” soup, is made of a water-settle stew, which, for an hour at the end of the day, is fragrance of the raisins, which is broken with a light fragrance, while carrots and taro are kept in perfect openings and colours, the soup is clear, each of which is fragrance, each of which is dry, and the sea is fragrance。
Recipe Recommendations
Steps for Potato-head seaweed soup
1
Materials ready: clean ribs, dry sea belts with early bubble hair, carrots, taro clean
2
(a) Sea rice is soaked with a little cold water, sea belts cut large, carrots cut and taro cut
3
(a) Bone into the cooling pan, two minutes after the water has been boiled, and the foam on the surface is washed with warm water and placed in the pot
4
In turn, carrots, tarts, sea belts, seameats, ginger blades shall be put into the pot, and hot water shall be poured to the appropriate amount
5
(a) A pot of stew into a steam pan and a lid on it
6
Using the slow stew program, 60 minutes is enough, with a small amount of salt and onion onions to eat。
7
Potato-head seaweed soup, meat soup, nutritionPotato-head seaweed soup Make Tips
1. We use both ends of the ribs, which are thick and have brittle bones, which are very suitable for soup, and water which removes haematoma and impurities and makes the soup more clear, and 2. The food ratio is not fixed and can be adjusted according to preference。