Fresh Mellow Nutrition, Soothe The Nerves, Clear Away Heat, Invigorate The Spleen and Nourish The Kidney, A Delicious Soup—corn Yam Keel Soup
1.
The keel is chopped into pieces and cleaned;
2.
Peel corn, peel and wash yam for later use; cut green onion into sections and slice ginger;
3.
Add water to the pot and add appropriate amount of peppercorns;
4.
Keel cold water pot, add cooking wine, skim the foam when the water is boiled;
5.
Take out the keel, rinse it with cold water repeatedly, put it in a casserole, add green onion and ginger slices;
6.
Add cold water to the casserole;
7.
After the high fire has boiled, turn to a small fire and cook for about 1 hour;
8.
Add corn and yam, and cook for about 1 hour;
9.
Delicacy in slow cooker;
10.
Add a little salt;
11.
The deliciousness is finished.
Tips:
Cooking experience:
1. When peeling yam, you must wear gloves or put a fresh-keeping bag on your hands to avoid allergic reactions;
2. When boiling the soup, the raw materials must be cooked together with cold water. This is because the purpose of the soup is to remove the protein, fat, fresh flavor and other substances in the raw materials. After heating, the raw materials can be heated as the water temperature continues to rise. The fragrant substances in the body are fully released, making the soup taste mellow and delicious. If the raw materials are put into a boiling water pot to boil the soup, the outer layer of the raw materials will suddenly be exposed to the broth, and the surface will solidify to form a barrier to prevent the protein and fragrant substances inside the raw materials from being released in large quantities. The soup will not achieve the purpose of fresh and mellow, thus reducing the soup. the quality of.
3. You don't need to add too much condiment when boiling this soup, and the taste is light and refreshing.