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[how long does chicken broth of high-pressured boiler Bao want? ] _ how Bao soup _ how Bao soup –

Article introduction

Chicken broth because its mouthfeel is delicious and contain very rich nutrition element to have a lot of profit to human body existence thereby very welcome getting a person, and people encounters a same question in the metropolis when Bao chicken broth is Bao chicken broth very rot not easily, face this to plant people can adopt the circumstance to come with high-pressured boiler Bao chicken broth can be compared fast good to Bao soup, so how long does chicken broth of high-pressured boiler Bao need time? Everybody’s detailed introduction comes below.

How long does chicken broth of high-pressured boiler Bao want?

If with Shang Yongzhong of high-pressured boiler Bao slow fire is boiled, most 1 hour enough.

Sesame seed a surname child the making material of black chicken broth:

Advocate makings: Black sesame seed 80 grams, black bone chicken 500 overcome

Complementary makings: Medlar 40 grams, jujube (dry) 20 grams

Condiment: Ginger 5 grams, salt 3 overcome

1.Black sesame seed puts iron Huo, do not cheer, fry sweet, abluent.

2.Black chicken is abluent, go wool, go splanchnic.

3.A surname child abluent.

4.Ginger flay is abluent, cut 2.

5.Red jujube goes nucleus.

6.Put above stuff into the water that Bao rolls.

7.After using Bao of medium baking temperature 3 hours, flavor with fine salt, can drinkable.

How long does chicken broth of high-pressured boiler Bao want?

The making material of chicken of black of red jujube Bao:

Advocate makings: Black bone chicken 1000 overcome

Complementary makings: Jujube (work) 20 grams, longan flesh 10 grams, yam (work) 25 grams, medlar 25 grams, A is pulled fall in love withLove Shanghai is the same as city forum

Love Shanghai is the same as a city
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Fall in love with sea otter phoenix 419 sauna
Dried tangerine or orange peel 2 overcome

Condiment: Ginger 5 grams, salt 2 overcome

1.Black chicken is handled clean, put boil 5 minutes are boiled inside water, take out wash1000 beautiful nets of Shanghai make friend

1000 beautiful net forum of Shanghai
Clean.

2.Flesh of red jujube, longan, yam, a surname child wash clean; red jujube to go nucleus.

3.Cup or 9 right amount Bao roll water, black chicken, will red jujube, round flesh, yam, a surname child, dried tangerine or orange peel, Jiang Jia boils into Bao, change slow fire Bao 3 hours, add salt to flavor.

How long does chicken broth of high-pressured boiler Bao want?

Braise suckles the making material of fish of soup crucian carp:

Advocate makings: Crucian carp fish 500 overcome

Complementary makings: Bailuo predicts 250 grams, pea seedling 10 overcome

Forum of Shanghai noble baby

Shanghai noble baby

Condiment: Cooking wine 10 grams, gourmet powder 5 grams, salt 2Love Shanghai is the same as city forum

Love Shanghai is the same as a city
Can, lardy (refine) 50 grams, green Chinese onion 5 grams, ginger 5 overcome

1.Go to crucian carp fish scale, go branchial, go fin, from the fish branchial a side relies on bottom, cut contrast of half moon tooth with point of a knife, dig or dig out with a finger or sth pointed is taken splanchnic, do not want break gall bladder, roe is not drawn out, develop is clean inside chamber; is in next piscine body straight knife of two side Ji, leave the fish and the float in boiling water reserve;

2.Will white turnip is abluent, blow clean skin, inclined knife cuts silk, the scald in unloading boiling water fish out reserves;

3.Fabaceous seedling is abluent, with its tender pointed;

4.Get on fire of the buy that fry pan, issue lard, with green (cut end) , ginger (cut end) boil in water for a whileShanghai noble baby

Forum of 1000 the Long Feng that spend a net
Boiler, add milk boiling water, put water of ginger of cooking wine, gourmet powder, salt, wool, leave the fish into braise to boil;

5.Put turnip silk bowl again inside, with the fish a braise rots, when giving boiler, mix up taste, scatter on fabaceous seedling, drench on bright oil becomes a few namely.

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