Tsang Bei stewed Sydney
By VicentaLakin
It's good to hear his throat is so comfortable, and he wants to change the recipe that my mother used to cook for me — cheesin, stew for him — so that she can change his taste, and she says she smells smoke in the afternoon, her throat is sick, it's free on weekends, and it's done when the chili cake is ready. I don't have to tell you that. It's a classic. It's too expensive for you. When I was a kid, my mother would drink to me and miss it。
- sweetening
- stewed
- an hour
- simple
Steps for Tsang Bei stewed Sydney
1
Clean up Sydney and then use some vegetables and vegetables and cut the skin into small pieces。
2
It's called about 20 grams of ice sugar, about four times the weight of Kawabe。
3
One of the experiences of the mother, known as Kawasabe, is to measure it in a spoon and then make it easier, because it's a very expensive material, so it has to be cost-effective。
4
PUT 300 GRAMS OF PURE WATER IN THE JAR. BETTER NOT USE TAP WATER
5
Sliced Sydney into a 1.6-litre platinum。
6
Spill in。
7
Join Kawasabe。
8
Add ice sugar, gently mix it, so that the powder on the steel spoon is fully integrated into pure water。
9
After a half hour, a half hour, a half-hour, a half-hour, a chopstick can easily be inserted into Sydney。