The winter cyanide soup
By VicentaLakin
Every time I go to a strange place, I wander around the side of the street, eating it to know it and to mark it with taste. In Thailand, the tact of the tongue is always the smell of winter magic. From Thailand, I've been thinking about the beauty of summer, and I've never forgotten the bitterness of winter cyanobactivism, and I've got an online delivery of the sauce, and I've had a wonderful time. One entrance, I was brought back to Thailand。
Recipe Recommendations
- citronella 80 grams
- Lanjiang 20 grams
- lime leaves 4 grams
- straw mushroom 40 grams
- shrimp of 2
- Squid flower 35 grams
- green mussels of 2
- small tomatoes of 2
- millet pepper of 2
- tom yum sauce 50 grams
- chicken soup 400 grams
- Sanhua Light Milk 20 grams
Steps for The winter cyanide soup
1
The fragrance splits into two centimeters. Ranjan went to the skin slices. The mushrooms are cut in half. Shrimp shears, backs, stretches。
2
The mushrooms are cooked for two minutes, the shrimps for one minute, and the spare。
3
50 grams of Shantao, 15 grams of Langgang, 3 grams of lemon leaves, put in 400 grams of chicken soup, boil for five minutes, filter。
4
The filtration soup will be burned in the pot, and the remaining saps, lemon leaves, shrimp, mushrooms, langang, tomatoes will be boiled with winter caviar sauce。
5
I'll just add three flowers of light milk。