When is chicken soup cooked on the cob?Most people get it wrong, and it’s hard to keep a pot of soup
When is chicken soup cooked on the cob?Most people get it wrong. It’s hard to keep a pot of soup. Corn on the cob can be eaten, but it can also be used to make soup.With this small local chicken stew is not very oil, meat is not wood, taste special delicious, plus a lot of vegetables, a bit of the feeling of the Chinese New Year, so eat comprehensive nutrition, in line with nutritionists “to eat five vegetables a day” recommendation.Main material: native chicken, corn on the cob 1, auxiliary materials: Yam, flammulina mushroom, agaric, beancurd, green vegetables, Onions, ginger production: 1.Clean the local chicken into a casserole pot, add water over.Bring to a boil, skim off the foam and add the shallots and ginger.Reduce the heat and continue to simmer until crisp.2. Cut the corn into small pieces, cut off the head of the flammulina mushroom, and clean it. Soak the fungus and beancurd bamboo in advance.Spoon some of the chicken stock into the pot, and add less water (because the stock is thick). Cook the corn first.Add fungus and beancurd and boil for 1-2 minutes.Add the yams, bring to a boil and season with salt.Then add the vegetables, head down, to the soup.Bring to a boil, tear chicken thigh and wings, and mushroom into the soup, boil, turn off the heat and serve.Tip: If the population is too small to eat all of the chicken soup at one time, scoop out some of it for each meal. Don’t add a lot of vegetables, they won’t be preserved.When is chicken soup cooked on the cob?Did you learn?