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Soup Bua-Hi-Ma (Yunnan Cuisine) 

       By: Chef Pat  

Recipe Detail :

Soup Bua-Hi-Ma (Yunnan Cuisine)  - Healthy Yunnan recipe of Chinese Muslims.  Soup Bua-Hi-Ma is a white soup as snow. Sweet, mellow and smell good from spices.

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Soup Bua-Hi-Ma (Yunnan Cuisine)  - Healthy Yunnan recipe of Chinese Muslims.  Soup Bua-Hi-Ma is a white soup as snow. Sweet, mellow and smell good from spices.

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Prepare 10 minutes + Cooking  15 minutes 
For 2 person

1. 100 grams Ground chicken breast
2. 3 Eggs
3. 1 Chicken bone
4. 1 Tsp. Cha-Ko  or Cha-Ko Powder  or Ground Pepper
5. 1/2 Tbsp. Tapioca flour  
6. 1 Onion (cut)
7. 1 Tbsp. Ginger
8. 1 Tsp. Salt
9. 1/2 Tbsp. Vegetable oil

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1. Boiled chicken bone to make the soup (seasoned with salt, ginger) until boiled for 1 hour. Filter just only clear broth.
2. Minced chicken meat thoroughly and set aside.
3. Separate white egg and yolk. Set aside.
4. Beat egg yolk first. Heat the pan, add oil just a little on the pan. Fry the eggs into thin sheet  by spreading around the pan. Then slice the egg for garnish.
5. Beat white egg until fluffy. Then add ground chicken and stir to combine.
6. Wait for the soup boil. Then beat white egg into boiling water. Add tapioca (dissolve with water) and stir together. Close the lid, leave for a while and put in a cup.
7. Sprinkle with chopped egg and spring onion. Ready to eat.

Tip

Cha-Ko (Black cardamom) or Shao Guay Ji is a spice that can reduce fishy smell. You can put it or use pepper instead. But it has mild smell.

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รายการที่1-12 จาก 12

Soup Bua-Hi-Ma (Yunnan Cuisine)




Soup Bua-Hi-Ma (Yunnan Cuisine) - Healthy Yunnan recipe of Chinese Muslims. Soup Bua-Hi-Ma is a white soup as snow. Sweet, mellow and smell good from spices.

Ingredient of Soup Bua-Hi-Ma (Yunnan Cuisine)

1. 100 grams Ground chicken breast
2. 3 Eggs
3. 1 Chicken bone
4. 1 Tsp. Cha-Ko or Cha-Ko Powder or Ground Pepper
5. 1/2 Tbsp. Tapioca flour
6. 1 Onion (cut)
7. 1 Tbsp. Ginger
8. 1 Tsp. Salt
9. 1/2 Tbsp. Vegetable oil

How to Cook Soup Bua-Hi-Ma (Yunnan Cuisine)

1. Boiled chicken bone to make the soup (seasoned with salt, ginger) until boiled for 1 hour. Filter just only clear broth.
2. Minced chicken meat thoroughly and set aside.
3. Separate white egg and yolk. Set aside.
4. Beat egg yolk first. Heat the pan, add oil just a little on the pan. Fry the eggs into thin sheet by spreading around the pan. Then slice the egg for garnish.
5. Beat white egg until fluffy. Then add ground chicken and stir to combine.
6. Wait for the soup boil. Then beat white egg into boiling water. Add tapioca (dissolve with water) and stir together. Close the lid, leave for a while and put in a cup.
7. Sprinkle with chopped egg and spring onion. Ready to eat.

Tips Soup Bua-Hi-Ma (Yunnan Cuisine)

Cha-Ko (Black cardamom) or Shao Guay Ji is a spice that can reduce fishy smell. You can put it or use pepper instead. But it has mild smell.

 
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Post Date     10/05/2013 เวลา 09:44:13 ( 2229 Day ago.)
Edit Date      10/05/2013 เวลา 09:52:41 ( 2229 Day ago.)

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