This is a classic nutritious soup from Guangdong. The ingredients are simple and easy to buy. It is suitable for drinking in spring, summer, autumn and winter. It’s light and refreshing and you’ll never get tired of it. At that time, my mother always said to me that this daughter is really easy to raise. She grew up drinking water. As long as there is soup, there is nothing to eat. At that time, it was said that a person could drink a pot of soup, and he couldn't eat without soup, which made my mother worried. . .

Nowadays, when a person eats out alone, he must cook some soup every day. Even boiling cabbage in plain water is delicious.

Ingredients

Main ingredients: 200g keel bone, 100g corn, 50g carrots, 3 dried mushrooms;

Accessory ingredients: appropriate amount of salt

1 Soak the mushrooms in water until soft, and soak for about 2 to 3 hours.

2 Wash the cut keels, peel the corn and carrots.

3 Cut the corn and carrots into small pieces of about 2 cm and set aside.

4. Pour an appropriate amount of water into the pot and bring to a boil. Add the keel bones and blanch them until they change color. Remove and wash the blood bubbles for later use. Pour away the water.

5Put an appropriate amount of cold water (about 6 bowls) into the soup pot, add keel bones, corn, carrots, and mushrooms, cover and bring to a boil over high heat, then reduce heat and simmer for 3 hours, add salt to taste That’s it.

Tips

Tips:

1. It is best to use a casserole for making soup. When using a new casserole for the first time, wash it and put it in the pot. Add an appropriate amount of water and a little rice and boil for a while. The heat should not be too high. The rice soup can fill the gaps in the casserole.

2. Add enough water for soup making at one time. The amount of water should be 3-5 times of the raw materials. Cold water is suitable.