Health benefits
Flammulina velutipes: low in protein
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Chicken bones ( five ) | Laodoufu ( piece ) |
Enoki mushroom ( A handful ) | Onions ( One ) |
Tangerine peel ( 5g ) | Zanthoxylum bungeanum ( 15 grains ) |
| tempeh ( 5g ) | salt ( two spoons ) |
Chicken essence ( Half spoon ) | Orange peel (appropriate amount) |
How to make five-flavor preserved soup
1.Prepare materials
2.Cut the old tofu into half-centimeter square pieces, mince the black bean paste, mince the white garlic into minced garlic, cut the enoki mushrooms into small dices, mince the tangerine peel, and mince the chicken bones
3. Add water to the pot, add half a spoon of salt to remove the gypsum smell, and cool the blanched tofu to make the tofu More chewy
4. Pour an appropriate amount of water into the pot and soak the chicken for six hours.Add the bones, bring to a boil over high heat, remember not to add salt, and cook for about 20 minutes
5.Will cook Pour the good chicken soup into the pot, add the tofu, tempeh, tangerine peel, and enoki mushrooms, add 1 bit of crushed Sichuan peppercorns, and cook for ten minutes
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6.After ten minutes, add two spoons of salt and a little chopped green onion
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