A fresh, light mountain corn bouquet soup
By VicentaLakin
Some say that the old fire soup is not easy to serve, and I think that it is the easiest to learn, so just boil all the material down and make some changes in the mix of materials depending on the season. This old hot soup, rich in nutrients and acupuncture, does not burn and is very well suited to an old diet in which the ribs provide the high-quality protein, calcium and calcium necessary for the physical activity of the human body, which preserves the health of the bones; Yayama is a good thing for the longevity of the years, with spleen and stomach efficacy; maize is a stimulating gastrointestinal creeping effect, which reduces blood resin and reduces serum cholesterol。
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- simple
Steps for A fresh, light mountain corn bouquet soup
1
Preparation of materials
2
Bone wash, cold water into the pot, a spoonful of wine and two slices of ginger, without covering the fire
3
(b) Cultivation of corn into the right small pieces while watering the ribs
4
And the fresh mountains cut off their skins and put into the water with a small amount of vinegar, so that it may not change
5
If blood water is not seen in the ribs, the fire will be closed, the ribs will be taken out of the soup pan, three or four slices of ginger will be inserted into the pan, and three drops of vinegar will be dropped
6
After 60 minutes of burning the ribs and turning the fire, they enter the corn
7
Put it in Weishan and continue to make 30 minutes to shut down the fire
8
It's enough to infuse the right amount of salt before the soup
9
The finished product。