Cornline bone soup
By VicentaLakin
It's autumn again, and Lotus and corn are the main players on the table. I made this soup today, and I made this season's delicious with this season's materials. Lotus has the power to go to fire, to go to bed. The corn is known to everyone, and I don't talk about it much. Bones soup is so greasy in the summer, it's perfect when it's cold. And when he joins the lichen and the corn, the bone soup that he makes, tastes good, tastes fresh. Smells, smells of corn, tastes of flesh, and has a poignant poem. There's a difference to the taste of bone soup. It's not much to say. It's the king's way。
Recipe Recommendations
- barrel bone 2 pieces
- corn 3 pieces
- lotus root v. 1
- wolfberry several
- onion several
- ginger several
- salt 2 tsp
- MSG 1 teaspoon
- cooking wine 2 tablespoons
Steps for Cornline bone soup
1
Prepare two skulls, corn, lichen
2
Ginger slices, onions cut, and the rest cut into onions
3
Lotus slices, please
4
The corn is cut in part
5
Put water in the pot, boil it, enter the skull, go to blood
6
When the water's out, pull out the skull and switch it to the casserole。
7
Put out onions and ginger, wine. Cook it up, put it in the corn and stew. About half an hour later, put in a lotion。
8
Two hours later, it's saline and odor. Just put onions on, look, the fragrance soup is fine。