Potato Carrot Bone Soup

Name: Potato Carrot Bone Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 pieces Fleshy; 1 piece potato; 2 pieces carrot; 1 small piece ginger; Some Chives; a little salt; Some Hot water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The soup should have the fragrance of the ingredients itself, whether you drink a bowl and a half before or after a meal, it will make your stomach comfortable and will not become dry. If you want to remove the smell of meat, there are two methods. One is to blanch the water to remove impurities, so that the soup will be more refreshing, and you can drink more at ease; the other is to put a few slices of ginger to effectively remove the smell.
The ingredients that match the meat bones can be taken at hand, whether it is yam, taro, potatoes, carrots, or winter melon, barley, kelp, etc., as long as you like, you can adjust it at will, so that even if you drink bone soup for a week, you will not Feel bored. With the meaty and bone flavor, even the side dishes are fragrant. I put very homemade potatoes and carrots in this pot of soup today. Potatoes are rich in starch and can be eaten as a staple food; carrots are rich in carotene, which can be converted into vitamin A when combined with the fat in the bones, which is particularly good for the eyes, especially now that computers and mobile phones are used more, and more carrots should be eaten.

Ingredients

2 pieces Fleshy
1 piece Potato
2 pieces Carrot
1 small piece Ginger
Some Chives
a little Salt
Some Hot Water

Potato Carrot Bone Soup

1. One meat bone, chopped into two pieces in the middle;

2. Boil the water to remove impurities and remove it from the boiled water surface, so that the bones are very clean and there is no foam sticking on it. If there is foam on it, and you are very taboo, you can wash it with warm water, so that it will be boiled. The soup will be very clear;

3. Put the meat and bones in a saucepan, pour some hot water, and add a few slices of fresh ginger, and "simmer the soup" for 2 hours;

4. When the bones are almost boiled, scrape off the skins of potatoes and carrots and rinse them well;

5. Cut the potatoes into hob pieces separately, do not cut the potatoes in advance to prevent the surface starch from oxidizing and blackening, which will affect the soup;

6. Wash the chives and mince;

7. Pour the potatoes and carrots into the bone soup. The soup at this time has been boiled very thick. When you boil it to your satisfaction, you can sprinkle salt and chives out of the pot so that it will not dissolve in the soup prematurely. It's not salty, so I eat more salt.

Tips:
1. If you want a thick soup, you can blanch the meat and bones without blanching, just leave the clouds and foam after boiling;
2. There is no need to put too many spices in the clear soup, ginger slices are enough, but the chives must be put in to enhance the color and fragrance;
3. There is not much attention to what pot to use. The white porcelain casserole is good for heat preservation, and potatoes are rich in starch, so the soup will not turn black after a long time of cooking.