【Jinyumantang】----Big Bone Corn Soup
Overview
Whenever I make this soup, it always reminds me of a person and a beautiful memory. It was this person who gave this soup the name [Golden Yumantang]. It has been 8 years since that year in 2006, but whenever I make this soup, I still remember it freshly in my mind. MP4 was popular back then, and this person in this field sent one to me. When I made this soup that day, I used this MP4 to record the process and sent it to this person. This person was in Ningbo at that time. People in Ningbo may have never made this soup, so they all asked what kind of soup it was. It looked delicious. Haha, that person cleverly named the soup [Jinyumantang] on the spot. Everyone believed that from then on, this soup had an additional name and a beautiful memory. . . Do you have a delicious dish that reminds you of a memory every time? . . . Share some beautiful memories with everyone.
Tags
Ingredients
Steps
-
Wash the big bones with flying water.
-
Boil the water in the casserole and add the large bones.
-
Wash the corn and cut into small pieces.
-
Boil the bones over medium-low heat for half an hour and then add the corn.
-
At the same time, add the water chestnuts and continue to simmer on low heat for half an hour.
-
The carrots can be cut into small pieces or hob cubes.
-
Add the carrots during the last half hour.
-
Finally add the salt. After it's out of the pot, add some coriander to make it more delicious.
