Chicken feet soup with figs, beans and peanuts

Chicken feet soup with figs, beans and peanuts

Introduction:

"I remember that at home, Ma Zi used to cook meidou peanut soup, sometimes chicken feet, sometimes pig bones, which was good for the economy. After I came to the United States, I once wanted to be lazy and save time. I bought wet meidou soup in the supermarket freezer, but I couldn't get the taste of meidou in my memory. I bought dried meidou again and cooked it with dried peanuts. The taste was much better. There were basically two kinds of peanuts in the supermarket near my home. One was Jumbo peanut, which had very large particles. Westerners' things were big, and the other was peanuts The seeds are smaller and the skin is red, but the taste of peanuts is heavier. I often buy the latter, and I also add some larger particles of western red beans, so the color of the soup is darker. "

Production steps:

Step 1: soak peanuts, beans and red beans, thaw chicken feet;

Step 2: first put peanuts, eyebrow beans and red beans into a tile pot until they bloom;

Step 3: cut off the fingernails of chicken feet;

Step 4: take a look at the beans in the pot. If they bloom, you can almost put chicken feet;

Step 5: put chicken feet into the pot in cold water, fly water and wash them;

Step 6: pour into a large earthen pot and cook for about 15 minutes. Add some salt to taste the soup.

Materials required:

Chicken feet: 8-10

Peanuts: 1 / 2 cup

Eyebrow beans: 1 / 2 cup

Red beans: 1 / 2 cup

Figs: 4-6

Salt: right amount

Note: first, all beans, it is best to soak for a period of time before the pot; second, chicken feet are easy to boil, until the beans are almost cooked, then put them into the pot. If the beans are put together in the pot, when the beans are in bloom, the chicken feet will basically remain bones at the bottom of the pot. If you like, it's up to you.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: light