Pineapple seed pickles bone soup
By VicentaLakin
I love sweet pineapple, but do you know that its seeds can also be eaten? When I went to the fruit store the other day, I accidentally found a five-dollar box of pineapple seeds. Round is cute. The boss says this can be eaten. On the way home, I tasted one, initially thought it was a hard-on taste, but I didn't think it was soft, pink, tasteless, tasted like a chestnut or a diamond horn. It was so strange to ask Doo-mu and find out that this could be cooked with salt water or stewed ribs. However, the presentation is very general. Little rabbits happen to have no ribs at home and try to make this soup with a tasteful mind. After a long stew, it's so delicious and delicious. It's delicious soup. It's simple. Let's try it
Recipe Recommendations
- deboned meat appropriate amount
- jackfruit seeds 10 teeth
- ginger slices appropriate amount
- shallot appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Pineapple seed pickles bone soup
1
Wash the pineapple seed first, slash the skin with a knife, water in the pot and boil it for about five minutes。
2
The boiled water is red and brown, it's extracted, it's cold. Go to the skin (with two skins, the first skin is a hard translucent form, and the second skin is a thin membrane form), and the second layer of skin can be kept intact, but the soup is made in red and brown. Go to the second layer of skin is a test of patience. Doesn't it look like a diamond horn? Ha ha ha
3
Water in the pot, ginger and onions。
4
And when the water rolls, the bones are cut out (on the bones of pigs), because there are no ribs in the house, the bones of the tubes are too hard, and I can't move, so I cut them off with a knife. Let's get the meat out of the smell, and then the soup will shine。
5
Get in, ginger and onions for the new and throw them away for the water. My stew is electric. It's low power. I made it all night. Four or five hours with a casserole。
6
Put a small spoon of salt in it before you drink it, and don't mix it (personally, it tastes like raw salt) and it tastes softer. I like the taste of nature, I don't like to add too many spices, and the slow-cooked Tongan salt is superb. The seed of pineapple is soft, and even the pickled mother is amazing and delicious. Let's try it