Corn and soybean milk casserole(yu mi da gu dou jiang bao )

Corn and soybean milk casserole

Introduction:

"Soup is an indispensable dish in people's daily life, and there are many kinds of soup. Whether it's meat or vegetable, whether it's clear soup or thick soup, it's also loved by people. If you can cook a pot of fragrant rice with a bowl of good soup, you will be satisfied with your meal. In daily life, always feel soup seems to be a very simple thing. In fact, simplicity is very simple. The heat of the soup is very important. The soup produced by different heat is quite different. Clear soup comes from big fire and thick soup comes from small fire. Add what material soup will have what effect, in fact, want to cook a good soup, which is really a lot of knowledge. Usually we often and easily make soup, such as spareribs soup, stewed spareribs with various materials, corn spareribs, stewed spareribs with Chinese yam, stewed spareribs with lotus root, stewed spareribs with radish, stewed spareribs with kelp and so on. Ribs can also be regarded as a kind of universal food, it seems that how to do it will not be too bad. I also often make these soups, because they are very simple and easy. Wash all the ingredients, add enough water and put them into the rice cooker or pressure cooker. The taste of the finished product is not bad Today, I want to share with you this soup. Although it takes a long time and there are more steps, if you like to drink TX soup, you might as well have a try. It will surprise you. If you want to buy big bone or stick bone or tube bone, you'd better choose the bigger one. In this way, the soup will taste thicker. I once bought a small one, and the color of the soup will be a little lighter. Buy a good big bone and ask the store to help split it. There's bone marrow in the middle of the big bone. It's very good. Don't waste it. In fact, if you only boil milk white soup, even if you don't add anything, just sprinkle a little salt, it's already delicious. Maybe it's because every time you eat it, you're a little tired. Today, I added soybean milk, which is very common in our daily life, to Dagu soup. Unexpectedly, the color of the finished product is more beautiful, and the taste of the soup is also rich. "

Production steps:

Step 1: cut the bone into pieces, wash and put in two or three pieces of ginger

Step 2: add cold water into the pot, pass through the bone, and heat over high heat until the water boils

Step 3: keep the water boiling, then take a spoon to skim the floating foam, and then take out the bone for standby [this process takes about 5-10 minutes, depending on the size and quantity of the bone. After skimming the floating foam for the first time, let it continue to boil for a while, there will be some floating foam. Removing the floating foam will help the soup come out clean, so this step is very important, and it should be a little bit careful Patience

Step 4: put the big bone into the soup pot, add boiling water, and then boil it over high heat for half an hour, then turn to medium heat for about 2-3 hours to put the first milk soup out

I think it's more suitable for me to add soup in the third time, because the time of the second time is less than the third time. Of course, if the time is limited, there is no way

Step 6: you can drink a little of the soup in the evening, and put the rest in the refrigerator for a night. The next day, take out the soup and skim the solidified oil with a spoon

Step 7: heat the milk soup, the soup is purer, and the fat is also greatly reduced. If you are in the TX of weight loss, you can drink it at ease~~~

Step 8: add 500cc milk soup and bring to a boil

Step 9: put in the washed corn and cook it

Step 10: pour in the original soymilk, jujube and wolfberry and bring to a boil

Step 11: add appropriate amount of salt and monosodium glutamate according to your salty taste

Materials required:

Rod bone: 1

Corn: 1

Raw soybean milk: 350CC

Red dates: 5

Wolfberry: 5g

Salt: right amount

Chicken powder: little or no

Note: 1. To make milk white big bone soup, remember to boil the big bone in cold water first, then skim the foam and take it out, add boiling water to boil for half an hour, then turn to low heat to simmer for two and a half hours, and don't add any seasonings in the whole process, so as to produce milk white soup. Bones can be simmered for two or three times, and don't waste it. The endless soup can be packed in containers Put it in the refrigerator; 2. It takes a long time to make soup, so if you don't have time, you can make soup while cleaning the room at the weekend. If you have a little patience, you can make milk white big bone soup; 3. The soup can be made into big bone soup directly by adding your favorite materials; 4. The best way to make soybean milk pot is to put the cooked big bone soup in the refrigerator for one night Cook the next day and refrigerate for one night to solidify the oil. Skim off the oil and then make the soybean milk pot. The taste will not be greasy, and it can greatly reduce the intake of oil. 5. The best choice of soybean milk is to grind the soybean milk at home. The soybean milk bought outside is not pure enough, which may affect the taste of the soup. Don't add sugar to the soybean milk. Grind it out and cook it (if it is directly grinded out by the soybean milk machine, it is already cooked, so you don't need to cook it). After filtering the bean dregs, put the soybean milk aside for a while and scoop out the soybean milk. At this time, you will find that there is still a little soybean milk at the bottom. Don't pour it into the pot together. This is to ensure that the soup is more delicate and smooth, and there will be no slag feeling; 6 It's better to add salt and other seasonings before leaving the pot; 7. The best way to make a good soy milk pot is to drink it now. If it's kept for a long time and cooled, a little soy milk condensate will appear on the surface, but you can also skim it off. Eating at home is not so particular as eating outside~~~

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yu Mi Da Gu Dou Jiang Bao