The cranberry pelvis soup
By VicentaLakin
Chinese doctors believe that it's odour, sexual cold, heart, spleen and stomach. It has the effect of irritating, perturbating, bleeding, spreading bruises, spleen filling, appetizing and abating. The term "Hollyen is a treasure, Autumn is the best person." Autumn Day is the time to meet the city. In autumn, the weather is dry and eating, and it acts as a warmer, dryer and more secure. At the same time, the lantern is warm, has a constrictive vascular function, and extra meals can supplement the lungs with blood. Liang, so Liang is now the "house food". The lake is rich and the lake's people love it. They eat it a lot. A few days after this extended leave to return home, they ate a lotta broccoli soup, scavenging slices, sour spicy sauerkraut, fried scabs, fried balls, pearls, etc. The taste of home after eating is even worse. It's been a good weekend for the whole family. After the table, the father and the son both said they'd be fine and asked to continue the next time. What's less delicious is that it's harder to buy a comparable cup of tea in the north, and I like the taste when it's done. For some time, the soup had not been made for many years because it could not be bought, and when I tried to drink it, I ordered it in nine birds, all of which were said to have come directly from the north of the lake, and it did feel like it was home。
Recipe Recommendations
- lotus root v. 1
- ribs 1 piece
- Jiang 2 tablets
- salt 4 grams
Steps for The cranberry pelvis soup
1
Preparation materials: 1 knot, 1 bone, 2 tablets of ginger, 4 grams of salt, water appropriate
2
After Liang went to the skin, washed with water, cut the blades, washed with water
3
Add three bowls of water to the casserole. Burn it and put it in the ribs
4
When you open the pot, you drop the foam on the surface with a spoon, and you put the ginger and tweak in the casserole
5
Put a lid on the fire for 30 minutes
6
We'll have enough salt for 5-10 minutes。
7
♪ Scorch the fruit ♪The cranberry pelvis soup Make Tips
1. The cut lotus root must be flushed with clear water, so that the color of the stewed soup will be better.
2. Do not stir the lotus root during the stewing process, especially tools such as spatula and spoon, which will affect the color of the soup.
3. Use casserole as much as possible for stewing lotus root soup
4. During the stewing process, pay attention to the soup in the casserole. After a while, add boiling water directly instead of cold water, which will affect the taste of lotus root.
5. During the stewing process, try to use low heat and simmer slowly to reduce the loss of soup.
2. Do not stir the lotus root during the stewing process, especially tools such as spatula and spoon, which will affect the color of the soup.
3. Use casserole as much as possible for stewing lotus root soup
4. During the stewing process, pay attention to the soup in the casserole. After a while, add boiling water directly instead of cold water, which will affect the taste of lotus root.
5. During the stewing process, try to use low heat and simmer slowly to reduce the loss of soup.