Chicken feet soup with mixed beans(shi dou feng zhao tang )

Chicken feet soup with mixed beans

Introduction:

"Today's soup is very beautiful. Chicken feet after a long time of stewing, its collagen to play a very complete, soup when the soup can stick the whole lip oh. But also with the right amount of black beans, soybeans, double beans and the pot, its nutrition is not to mention it, protein, a variety of vitamins, really do the effect of activating blood and moisturizing skin oh. Of course, this soup can't be eaten for a long time. It's enough to stew it once a week. I stew once a half month at most, for myself and the other two girls at home. I hope you like it. "

Production steps:

Step 1: prepare chicken feet, soybeans, black beans and carrots.

Step 2: add water to the soup pot, heat the water temperature, and then add chicken feet.

Step 3: drain the boiled chicken feet.

Step 4: soak soybeans and black beans for about half an hour.

Step 5: drain the soybeans and black beans into the pot.

Step 6: put the chicken feet in the same pot.

Step 7: cover, turn to high-grade key, stew for one and a half hours.

Step 8: dice the carrots and simmer for about 10 minutes.

Step 9: turn off the power, turn off the gear, and add appropriate amount of fine salt.

Step 10: add the diced celery to the pot, cover and simmer for 10 minutes.

Step 11: a simple and smoke-free soup of peas and chicken feet.

Materials required:

Chicken feet: 5

Carrot: half

Celery: moderate

Soybeans: moderate

Black beans: moderate

Note: the purpose of blanching chicken feet before stewing is to make the soup more refreshing.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Shi Dou Feng Zhao Tang