Children like to cook Tonggu soup like this. Corn and carrots are delicious. Southerners pay attention to the original flavor when making soup. In addition to the raw materials, add at most a few slices of ginger to the seasoning. That’s it, this carrot and corn tube bone soup, the soup is clear and sweet, especially appetizing, suitable for all ages.

By Haohao’s Chef Douguo Cuisine Officially Certified Expert

Ingredients

1 tube bone

1 corn

1 carrot

3 slices of ginger

1 spoon of vinegar

Adequate amount of salt

Steps

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1. Prepare the main ingredients, sweet corn, carrots and tube bones.

2. Rinse the chopped drum bones and wash away the blood and set aside.

3. Cut sweet corn and carrots into small pieces, which is more delicious.

4. Wash the tube bones, carrots, sweet corn, and ginger slices.

5. Take out the pot and put water in the pot

6. After the fire is boiled, put in the bones and blanch them, mainly to remove the blood and water in the bones and kill parasites .

7. Take out the blanched ribs and set aside.

8. It is best to use a casserole for making soup, and put all the ingredients into the casserole.

9. Add water. The amount of water can be determined according to the number of diners.

10. Move the casserole into the electric ceramic stove, add appropriate amount of salt and white vinegar to the soup.

11. After boiling over high heat, turn to low heat and skim off the foam.

12. Cover the lid and simmer over low heat for about 1 hour and then turn off the heat.

13. Finally, add an appropriate amount of chicken essence for seasoning, and you have a great corn and carrot bone soup

14. Picture of the finished product

15. Picture of the finished product< /p>

Tips

Add cold water to the pot bones, which can prolong the coagulation time of the protein and allow the umami flavor in the bones to slowly penetrate into the soup, making the soup extra delicious.