Corn in pot(ti pang xin bao yu mi )

Corn in pot

Introduction:

"Drinking more soup in autumn and dry season is very beneficial to regulating taste, replenishing body fluid and strengthening physique. Soup is rich in nutrition, easy to digest and absorb, some can also beauty

Production steps:

Step 1: wash the heart with warm water, put boiling water in it and boil it for a while. Put a spoonful of cooking wine when the water boils. Take out the bone and wash it.

Step 2: cut carrots into hob pieces, cut corn into sections, slice ginger, remove leaves from vegetables, and trim flowers with scissors.

Step 3: put all the ingredients into the pot, add water, three pieces of rock sugar and half a teaspoon of white vinegar.

Step 4: cook until the soup turns white, about two and a half hours, add salt and pepper, and cook for another half an hour. You can put vegetables out of the pot.

Step 5: put sesame oil, coriander or scallion out of the pot, and add monosodium glutamate according to your own taste.

Materials required:

Heart of hoof beetle: moderate amount

Red dates: moderate

Corn: moderate

Vegetables: moderate

Carrot: right amount

Congjie: appropriate amount

Ginger slices: right amount

Salt: right amount

White vinegar: right amount

Cooking wine: moderate

Rock sugar: right amount

Pepper: right amount

Note: all meat bones need blanching water: wash with warm water in advance, put boiling water in and cook for a while, leaving a lot of dirty foam. Put a spoonful of cooking wine when the water boils. Take out the bones and wash them clean. Because the bones have grease, floating ash and stolen goods, it's not easy to wash them off. Blanching water can remove the dirty things and the soup is clear and clean. Boil bone soup with white vinegar to help calcium dissolve into the soup.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ti Pang Xin Bao Yu Mi