Bone soup
By VicentaLakin
Lin Zheng, described as “a necessary dish, regardless of the size of the restaurant”, this time at his mother's house, the husband found that there must be a bowl of steak soup on the table, if it is to eat, whoever it is, or to eat in a restaurant. After mid-Autumn, it is the best season to eat tiara soup, which is delicious, nutritious, appetizer blood, and has the effect of refuelling calcium. At home, of course, there is soup, which is the same soup when you return to Shanghai, so you make it at home on weekends. Since it's not from the North, it's definitely not that close, but at least the taste is still there。
Recipe Recommendations
- lotus root section
- ribs 300 grams
- ginger 1 tablet
- salt appropriate amount
Steps for Bone soup
1
Food ready。
2
Two, go to the skin, cut the roller, ginger slices, wash the small。
3
3. Put small discharges into open water and then wash them in flowing water。
4
4. Placing small rows, twigs and ginger blades in high-pressure pans with no food in the water。
5
Electro-heavy pans are electrified for 25 minutes。
6
6. Battery salt after air release。Bone soup Make Tips
1. After removing the skin of lotus root, the color of the boiled soup should be clearer and more beautiful. If you don't have a peeler, you can use a cleaning ball to scrub the surface of the lotus root, which will have the same effect.
2. If you cannot tell which lotus root is powdery and which is crispy, it is best to choose the middle section of the lotus root node when making soup, which is the round node, rather than the long lotus root tail.
2. If you cannot tell which lotus root is powdery and which is crispy, it is best to choose the middle section of the lotus root node when making soup, which is the round node, rather than the long lotus root tail.