Author: yawfh03

♦ 2 eggs
♦ Sakura shrimp moderate amount
♦ Fresh water 125ml
♦ a little salt

1. Beat the eggs, add water and salt, and stir evenly. Use a sieve to remove foam. Wash the sakura shrimp and set aside.
2. Use ‘turn off the heat and then boil the pot’ to bring the water to a boil, then put the egg into the water and steam for 5 minutes, then turn off the heat, let the fire turn off and boil the pot to cook.
3. Take advantage of the free time to saute the cherry prawns and serve them for later use.
4. After the water egg is steamed, sprinkle the sauteed cherry prawns on the noodles. You can sprinkle some light soy sauce to taste.
   
   Want to know more; http://goo.gl/A3Idzj

♦ Fried chicken feet 2 packets (about 20 chicken belly)
♦ a little oil
♦ tempeh 1 package
♦ garlic 1 large tree
♦ a little chili (you don’t need to add it)
♦ 3 tablespoons of oyster sauce
♦ a little soy sauce (salty)
♦ a little natural mushroom essence
♦ Water (over the chicken feet)

1. Wash the fried chicken feet and remove the oily taste with hot water
2. Cut the tempeh, garlic and chili together into crunchy pieces (for tempeh)~
3. In the inner pot (turn off the heat and boil the pot), pour a little oil and the cut tempeh ingredients into a low heat and sauté until fragrant, then pour in the fried chicken feet and fry it~
4. Then add other ingredients and boil on high heat, turn off the heat and cook for 30 minutes, then turn on the high heat and boil until it boils, then close the lid and immediately pick it up and put it in the outer pot (turn off the heat and boil) and close it (warm) for two minutes Ready to eat~

(probably)
♦ 1 chicken bone (skewer soup)
♦ Crab meat probably
♦ 1 pack of fake shark fin (rinse clean)
♦ Abalone slices 1 package (shredded)
♦ crab fillet half package (shredded)
♦ A little black soy sauce (color mixing)
♦ a little salt
♦ A little natural mushroom essence (vegetarian MSG)
♦ 1 egg
♦ Add water to potato flour for mashing

1. Put the chicken bones into the inner pot (turn off the fire and then boil), add water to the pot and bring to a boil, turn off the heat and simmer for 20 minutes, pick up and put (turn off the fire and then boil the pot)
2. Close the outer pot (heat preservation) for 1-2 minutes or take it out before eating and boil it, don’t take away the chicken bones, then pour all the ingredients (except fake shark fin and eggs) (turn off the heat and boil the pot) Cook for 10 minutes
   
3. Then pour the potato flour and water to beaten, then add the eggs and (fake) shark fin, turn off the heat, pick it up and put it in the outer pot (warm the heat)~

♦ Jingua mud 300g
♦ Sticky rice noodle 220g
♦ cassava flour 40g
♦ Fine sugar “Fine Sugar” 100g
♦ Fresh water 270ml
♦ Shredded coconut / powdered sugar appropriate amount

1. Steam the pumpkin and press it into puree.
2. Mix all the ingredients “except shredded coconut/sugar powder” and stir into a batter.
   
3. Take out the larger plate or model and pour the batter.
4. Put the ‘turn off the heat and cook again’ on the pot noodles and steam over high heat for 20-25 minutes or until cooked.
   
5. Take it out and let it cool. Dip a little shredded coconut/icing sugar and serve.
   

Want to know more: http://qr.net/lYhF

♦ 200ml each of glutinous rice flour, coconut sugar and water
♦ 1 tablespoon of sugar tbsp
♦ 1/5 teaspoon of salt

1. A 5-inch and a half baking tray covered with banana leaves (banana leaves will be softened first, or the ice in the freezer in the refrigerator will become soft overnight)
2. Coconut sugar + white sugar + salt + boiled and filtered into glutinous rice flour and stir evenly (no need to wait to cool) and then filter into the steaming dish, cover the steaming dish with a piece of aluminum foil to prevent water dripping during steaming So it was dropped)
3. Turn off the heat and then boil the pot. Pour 1-inch high water into the inner pot, put it in the steaming rack and boil it, put it in the steaming tray and steam for 2 minutes, turn off the heat, move the inner pot into the outer pot, cover the outer pot, and turn the handle toward Move up to stand up and fasten the lid, fasten the buckles on both sides and simmer for 1 hour.
   

*Remove the rice cake from the steaming dish until it is cool

(probably)
♦ Lemongrass 5-6 sticks (flattened)
♦ More than 10 shallots (wash and cut
♦ One chicken bone (skewer soup)
♦ A few chicken feet (skewers soup)
♦ Natural mushroom extract, a little salt

1. Put all the ingredients into the inner pot , cooked for 30 minutes.
2. Put the inner pot into outer pot, inner pot will continue to cook for one hour, then keep warm about 5-8hours.
3. Ready to serve.

Tips:

Citronella is pungent and warm. It has the functions of dispelling wind and dampness, reducing swelling and relieving pain. Indications of rheumatic pain, headache, stomach pain, abdominal pain, diarrhea, irregular menstruation, postpartum edema, bruises, blood stasis, swelling and pain.