How to cook corn bone soy milk

A healthy life is of course inseparable from nutritious food, and nutritious food is of course inseparable from skillful cooking skills. Therefore, we should often learn to cook at home so that our cooking skills will get better and better. Today, the editor will introduce to you the method of cooking corn bones and soy milk. Let’s improve your cooking skills quickly!

1. Cut the bone into pieces, wash and add two or three slices of ginger

2. Put it in a pot, add cold water to cover the bones, and heat it over high heat until the water boils.

3. Keep the water boiling, then use a spoon to skim off the foam and remove the pork ribs for later use. [This process takes about 5 to 10 minutes, depending on the size and number of pork ribs. Skim off the foam for the first time and let it continue to boil for a while. Some foam will still appear. Removing the foam will help the soup to come out cleaner, so this step is very important. Be patient.]

4. Put the big bones into the soup pot, add boiling water, then boil over high heat for half an hour, then switch to medium-low heat and simmer for about 2-3 hours. Then you can serve the first batch of milk soup [Remember that the water must be boiling to make a milky white soup~~~]

5. Continue to add the second boiling water and cook the second pot of soup according to step three. I cooked it three times in total. [Because it takes a long time to cook the soup, the amount of soup each time will be less than the boiling water just added, so I think cooking the soup three times is a more appropriate number of times. Of course, if time is limited, there is no way~~~】

6. Drink a little of the soup that night, and put the rest in the refrigerator overnight. Take it out the next day and use a spoon to skim off the solidified fat on it.

7. Heat the milk soup. The soup is purer and the fat content is greatly reduced. If you are trying to lose weight, you can drink it with confidence.

8. Add 500cc of milk soup and heat it up

9. Add the washed corn and cook

10. Pour in freshly ground original soy milk, red dates, and wolfberries and bring to a boil

11. Add appropriate amount of salt and MSG according to your personal taste

Today I’m introducing to you the corn and bone soy milk stew that I’ve treasured for many years. I hope it’s welcomed and liked by you. If you’re interested, please follow my method to try it.