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How to make shredded chicken vermicelli mustard soup?
1. cooked chicken breast, cut into thick shreds, with the above listed seasoning soak; ginger minced, garlic peeled and mashed into a puree. 2. broad bean starch soaked in cold water, stir the precipitated powder and decant the water, change the water rinsing and rinsing, for the second consecutive time, until there is no odor, over the sieve of Luo. 3. boil water in a pot to a flat aluminum plate with a rim scooped into the group of powdered milk, put in a pot of boiling water, scalded into thin powdered pork skin, pouring water with the hand down into the pot of cold water cool! Remove, cut into shreds, and then blanch into the pot of boiling water and fished out to cool. 4 system soup, add the soup pot into the bone broth boiling, put the skin, good chicken, fungus, soy sauce, salt, vinegar to find a good taste, and then into the spinach 2, a little shredded garlic, 10 grams of ginger foam, a few drops of sesame oil, dripping mustard when the pot can be eaten.