Garnish soup with pulley
1. Pork / Steamed spinach (washed - Back in the day - scrape the slime - rub with salt and flour - Clear Water) 1x
2. Eggs 5 eggs
3. Skeleton chicken (washed) 1 frame
4. Carrots (. clear - peeled - cut into pieces) 1 head
5.Radish (clear - peeled - cut into pieces) 1 head
. 6 spring onions (cut into pieces) 4-5
7 start. Root celery (lightly pounded) 1 root
8. Garlic (lightly pounded. a) 3 cloves
9. soy sauce 2 tablespoons
10. salt 1/2 teaspoon of
11. Pepper 1/4 teaspoon to make a soup pulley
1.Pot of chicken bones Cover with water and leave to soak for 5-10 minutes, raise the heat, bring to boil, spoon, or bubbles, foam float. When boiling, add the garlic, coriander root, boiling heat, seasoned with soy sauce, salt, pepper, strain, pour boiling water per
2.Pulley - Beat the eggs into a bowl, season with salt, pepper, soy sauce, as well as a handful. (Or not cook it) can learn to tie a pork blade side. Then fill the egg until the close tie
3.Boil a pot of water until boiling, dimmed lights, soft finger dipped in cold water until it fills up. Fill the filling into the egg and then boiled in standing water (see water not boiling) and see if the water is too hot or near boiling water, then add cold water.(Shrinking fast) to break the eggs are cooked, frozen, boiled water exchange forward indefinitely. Until the egg is cooked cured wood-tipped body piercing a bubble. And hard-boiled egg Brought up cutting it into pieces.Hold (one cup serving. Then topped with hot soup Pork on the hot water will shrink up. Straining causes the egg-shaped pulley)
.Four. Radiator filtered enough boiling soup Radish, carrot, boiled until tender vegetables (soft), cut off the pulley, put onion dip served.
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