The keel in the ingredients generally refers to the cooked spine. Because the spine is relatively small, it is suitable for stewing soup and boiling the nutrients inside. There are many methods of keel soup.Other keels can be changed slightly.
Practice of kelp keel soup
The keel is the cooked spine. The keel contains a large amount of bone marrow. The meat is relatively small. Most of them are used for soup.People with cardiovascular and cerebrovascular diseases should not eat keel.
The practice of cool keel soup
The ingredients are 2 pounds of keel, 200 grams of kelp, 1 old corn, 1 carrot, appropriate amount of green onions, ginger slices, a little salt.
Method step 1. Wash the keel, simmer the water to remove the foam, remove and wash it;
2. Add an appropriate amount of water to the casserole, put it in the simmered keel, wash the carrots and cut it into a roller;
3. Cut corn, cut the kelp, put onion ginger after boiling water, stew over medium heat for half an hour, and then add corn, kelp, carrots;
4. Then simmer for another hour on low heat and season with salt.
The practice of corn keel soup
The ingredients are 600 grams of keel, 30 grams of lily, 20 grams of lotus seeds, 15 grams of astragalus, 15 grams of wolfberry, 10 grams of barley rice, a little dates, salt.
Method step 1. Dragon bones are washed with rice water first, then rinsed up, all materials are ready;
2. Take the pressure cooker, put it in the keel, and then put it in lily, lotus seeds, wolfberry, astragalus, barley and jujube;
3. Select the buttons of the soup, wait for it to add an appropriate amount of salt to season after it is automatically completed.

Related tags： Catering