condiments

5 olives (white olives)

Chicken rack 1 piece

condiments

carrot

1/2 root

Corn (fresh)

1/2 root

Jujube (dry, large)

2 capsules

condiment

water

Proper amount

Practice of green olive chicken bone soup

1. Prepare the materials, peel the chicken skeleton, remove the oil and lungs, and keep the skeleton for later use.

2. Cut carrots and corn (not too much carrots and corn, if too much, the whole soup will taste like carrots and corn), and cut olives in the middle.

3. Put the chicken skeleton in cold water, bring to a boil, skim off the floating foam, and pour in carrots, corn and olives.

4. Add red dates and continue to cook. If there is floating foam, continue to skim it, then transfer it to a casserole and stew for 2 hours.

Cooking tips

1, a lot of fat often sticks to the chicken skeleton, so it must be removed before cooking, or you will drink a pot of fat into your stomach;

2. When the soup was put into the pot and taken out, it was found that there was still a lot of oil floating on the noodle soup. You can use some vegetables with less oxalic acid to drag it once or twice, so that most of the oil will be sucked away by vegetables;

Olive has the functions of relieving cough, moistening lung and moistening throat. This soup is sweet, slightly salty and delicious, and no salt is needed. I suggest that you try not to add salt to the soup, which can avoid taking too much sodium and causing a burden to your body.

4, soup should not be cooked, people with gout should not drink old fire soup often, because old fire soup often contains a lot of sputum.