Carrot soup(hu luo bo nong tang )

Carrot soup

Introduction:

"Carrots are rich in vitamin A, which can nourish the liver, improve eyesight, clear away heat and detoxify. Vitamin A is an essential substance for the normal growth and development of bones, which is conducive to cell proliferation and growth. It is an essential factor for the growth of the body and is of great significance for promoting the growth and development of infants."

Production steps:

Step 1: wash the onion, kidney beans and carrots, cut the onion into small pieces, remove the old tendons at both ends of the kidney beans, cut them into oblique sections, peel the carrots, and cut them into discs for later use

Step 2: heat the soup pot, add the butter and wait for the butter to melt

Step 3: add chopped onion and stir fry until fragrant

Step 4: put in the cut string beans and stir fry the carrot slices evenly

Step 5: stir fry the carrots until the beans begin to soften, add a proper amount of clear soup (high soup), bring to a boil over high heat, and turn to low heat for 20 minutes

Step 6: heat the soup away from the fire, put it into the soup pot with a thick soup mixer, and beat the material into thick soup at low speed

Step 7: pour it back into the soup pot to boil, add salt, or add a little pepper, the taste of the finished product is very delicate

Materials required:

Carrot: 230g

Kidney beans: 30g

Butter: 30g

Onion: 40g

Clear soup: proper amount (high soup)

Salt: right amount

Note: A: if you use soup, it has salty taste, and salt can not be added

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Hu Luo Bo Nong Tang