Chicken Bisque Soup (homemade Bisque Po)
1.
Cut chicken breasts into the Meishanpin mixing bowl
2.
10 seconds at a speed of 7 to break the chicken into pieces, set aside
3.
Cut the mixed vegetables into the mixing bowl
4.
10 seconds speed 5 chop, use a spatula to scrape the vegetables to the bottom of the pot
5.
Add the chopped chicken breast, add all the seasonings, remove the measuring cup, and put it in the pan to prevent splashing! 35 minutes temperature v speed 2 cooking!
6.
Just cook until the chicken stock is thick and has no moisture.
7.
Cover the measuring cup, mix at a speed of 7 for 1 minute, put it in a sealed bottle and keep it in the refrigerator
8.
When you want to stew the soup, take a teaspoon of stock paste and add 500 grams of water to dilute it to make a bowl of chicken stock!
Tips:
1. It can be stored in a sealed refrigerator for two or three months. The salt in it plays an anti-corrosion effect. It is also possible to reduce the salt, but it must be stored in the refrigerator!
2. You can also add some other spices
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