Carrot corn horseshoe soup(yue cai hu luo bo yu mi ma ti tang )

Carrot corn horseshoe soup

Introduction:

"I know Cantonese like to drink soup. It started with my husband. The first time I went out to eat with him alone and asked me if I wanted to drink soup. I didn't have that habit, so I didn't order it. As a result, he drank three cups of tea from the beginning to the end of the meal. Later, he told me that there must be Soup for dinner. If there is no soup, there must be water. Later, she married her husband and watched her mother-in-law cook. As long as she ate rice, there must be soup. Whether it's simple vegetable soup or bone soup, soup is indispensable. Today's soup is the most homely and simple one. In summer, in addition to soybeans and balsam pear, the soup with the highest serving rate. Some people like to cook slowly in earthen pots, but I like to use pressure cooker. The most important thing is the pressure cooker, which can save time, labor and gas ~ ~ ~ this soup is sweet and not greasy, so children can drink more. "

Production steps:

Step 1: take out the ginger slices under the pig bone.

Step 2: peel the carrot.

Step 3: cut hob block.

Step 4: wash and chop corn into sections.

Step 5: peel the horse's hooves.

Step 6: put all the ingredients into the pressure cooker.

Step 7: add appropriate amount of water, turn off the heat ten minutes after steaming, add salt to taste.

Materials required:

Radish: 500g

Sweet corn: 400g

Horseshoe: 100g

Pig bone: 300g

Salt: right amount

Note: corn must choose sweet corn~~~

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Yue Cai Hu Luo Bo Yu Mi Ma Ti Tang