番茄鸡肝汤

制作步骤:
步骤1:取新鲜的鸡肝并用清水洗净(所有需要清洁的地方,包括洋葱,生姜,西红柿等)
步骤2:将鸡肝切成薄片,去皮,去皮,切成大块,将洋葱分成两部分,白色切成大块,绿色切成小块
步骤3:将鸡肝放入一个大碗中,加入料酒,1茶匙鸡精,适量盐,1茶匙淀粉和蛋清,拌匀
步骤4:用锅加热,加入少量食用植物油,加水,放入生姜和大枣,烧开水,加入番茄,等待水煮开,加入葱油和鸡肝,加一些食用 盐同时搅拌,使鸡肝散开,重新打开汤时加入切碎的葱,然后将其放入汤碗中,番茄鸡肝汤就完成了。

Tomato slices added to the pot Fresh chicken liver Tomato and chicken liver soup

6 thoughts on “番茄鸡肝汤”

  1. “Yoruba people speak in proverbs, and one of the most common sayings is ‘The soul that doesn t eat pepper (spice) is an ineffective soul,’” says Awosan with a laugh. “For them, having spice gives you a soul.” But if you’re sensitive to spice (and confident in your soul), she recommends pricking one of the habaneros with a fork and dropping it into the pot whole to gently infuse the sauce. The final step is to toss everything (minus that whole habanero, if you used it) into a blender with two cups of low-sodium chicken broth, then return the puree to the pot to simmer with sliced sweet potatoes and those seared chicken legs. In under an hour, you’ll be rewarded with a soul-nourishing, tangy-spicy tomato and chicken stew.

  2. My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan. Forget the pumpkin patches and mulled wine—the return of soup weather is my favorite thing about fall. Once Daylight Savings torpedoes my evenings into darkness, I give up on the outside world and hunker down with a bowl of feel-better chicken and rice soup or kimchi tofu stew. But this year, there’s only one recipe on my radar: Obe Ata Stew with Chicken and Spinach —a spicy tomato-broth-based stew with tender sweet potatoes, wilted spinach, and plenty of crispy skinned chicken.

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