Poof soup
By VicentaLakin
The winter melon is a one-year herbivorous plant that contains protein, sugar, coarse fibre and calcium, phosphorus, iron and high potassium salt, low sodium salt and a function of heating, salivation and stomach fitness. In addition to proteins, fats and vitamins, the bones of pigs contain a large quantity of calcium phosphate, osteogel, osteoprote, etc., which can provide calcium to young children and the elderly, especially during season change, with an appropriate amount of cinnamon soup and easy to digest. The best way to make a crumb soup is to make it smell better if you drink it and don't worry about getting fat
Recipe Recommendations
- femur bone 300 grams
- winter melon 200 grams
- cooking wine 1 tablespoon
- rice vinegar 2 drops
- ginger slices appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Poof soup
1
Material ready
2
The cucumbers cut into squares, and the ginger-cleaning slices
3
b. Cleaning up of the bone
4
(a) The pouring of appropriate quantities of water into the soup pot, the placement of well-cut ginger blades, the opening of small fires, and the direct discharge of the bone water into the hot water soup pan once it has dried up, thereby reducing the loss of protein
5
(a) Another pot, with cooling of the bones into the pot, pouring of wine without covering the fire, burning of the smell and blood
6
(a) Move the blood-scaved bones into the soup pan, pouring them into two drops of rice vinegar, burning the fire and turning the fire into a minimum of 80 minutes
7
In the mud, the soup is getting white
8
Put it in winter melons and continue to be made until winter melons are dead for about 15 minutes
9
It's fine before you drink salt