Chinese Food
White soup like fat mother's hoof soup
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When I was young, I loved to travel and especially like Chengdu. So I rented a suite in the community near the west gate of Sichuan University. I lived for half a year. I practiced yoga in the daytime. Then I went through the streets to find delicious food. I learned English in the evening. I was very happy. I remember there is a small shop in the alley. It only sells mother's hoof soup. Every time I pass by, I come here for a bowl. I don't know whether it's from the soil and water keeper in Chengdu or the mother's hoof soup. Half a year later, my skin is white and delicate. At the same time, I fell in love with this white soup. When the hoof flower was pinched, it was boneless. I rolled it around in the spicy noodles and put it into my mouth to melt. It seems that the soup is full-bodied but refreshing without oil flowers. White kidney bean is a bean with texture. It's not as soft and waxy as red bean, but it's a little sandy. Today, a bowl of soup and two hoofs reminds me of the beautiful and pure youth. Some things don't change because of the time like water. For example, love like food.
Cooking ingredients
Cooking Steps
Step1:Soak the white kidney bean in cold water for one night. Remove the ski
Step2:Remove the pig's hooves and wash them in cold water. Add three pieces of ginger. Two pieces of green onion. 10ml cooking wine. Boil the bleeding foam in high heat. Remove and was
Step3:Change a pot of water. Give enough water. Put in a green onion knot. A few pepper. Three pieces of ginger. Boil over high heat. Continue to boil for 40 minutes. Boil until the soup is white
Step4:Put in white kidney beans. Simmer for two hours over low heat until the peas are soft.
Step5:Season with a little salt. Sprinkle with rice, onion and scallion.
Step6:Fry a bowl of hot pepper noodles. Roll the hoof flowers. Forget all the trouble
Cooking tips:There are skills in making delicious dishes.
