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Szechuen Soup

       By: Chef Pat  

Recipe Detail :

Szechuen Soup - Szechuen Soup is hot and spicy soup. A menu of Western Chinese that you should try to make. It’s very delicious although the ingredients are quite much but it’s worth to try.

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Szechuen Soup - Szechuen Soup is hot and spicy soup. A menu of Western Chinese that you should try to make. It’s very delicious although the ingredients are quite much but it’s worth to try.
For 2 person

1. 1/2 Head Szechuen Preserved Vegetable
2. 1 cup of Golden Needles Mushrooms
3. 3 Mushrooms (soaked in water until soft)
4.  1/2 cup White soft tofu
5. 1 Tbsp. Guilin chili sauce 
6. 1 Tbsp. Oyster sauce
7. 1 Tsp. Sesame oil
8. 1 Tbsp. Hong Kong Tapioca
9. 2 Tsp. Chinese wine
10. 1/2 cup Red, yellow, green bell pepper (cut into dice)
11. 2 Spring onion - Celery
12. 1/2 cup cooked Asparagus
13. 1 cup Steamed chicken (shredded)
14. 1 Egg
15. 4 1/2 cup Water
1. Clean Szechuen Preserved Vegetable many times in water. Or soak in water for about 30 minutes. Then cut into dice and set aside.
2. Heat the pan then fry Szechuen and mushrooms. Add vegetable oil just a little.
3. Pour in the pot soup (or you can use water instead). Boil until boiling.
4. Put 3 colors bell peppers, shredded chicken and stir until boiling again.
5. Season with Guilin chili, Chinese wine, sesame oil, oyster sauce, soy sauce and taste. You can put salt just a little. 
6. Add golden needle mushrooms, white tofu, and continue boiling for a few seconds. Add tapioca (dissolved in water) and stir to combine. Add the white egg and try to sprinkling in line. Wait to boil again. Serve hot.

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รายการที่1-8 จาก 8
รายการที่1-8 จาก 8

Szechuen Soup




Szechuen Soup - Szechuen Soup is hot and spicy soup. A menu of Western Chinese that you should try to make. It’s very delicious although the ingredients are quite much but it’s worth to try.

Ingredient of Szechuen Soup

1. 1/2 Head Szechuen Preserved Vegetable
2. 1 cup of Golden Needles Mushrooms
3. 3 Mushrooms (soaked in water until soft)
4. 1/2 cup White soft tofu
5. 1 Tbsp. Guilin chili sauce
6. 1 Tbsp. Oyster sauce
7. 1 Tsp. Sesame oil
8. 1 Tbsp. Hong Kong Tapioca
9. 2 Tsp. Chinese wine
10. 1/2 cup Red, yellow, green bell pepper (cut into dice)
11. 2 Spring onion - Celery
12. 1/2 cup cooked Asparagus
13. 1 cup Steamed chicken (shredded)
14. 1 Egg
15. 4 1/2 cup Water

How to Cook Szechuen Soup

1. Clean Szechuen Preserved Vegetable many times in water. Or soak in water for about 30 minutes. Then cut into dice and set aside.
2. Heat the pan then fry Szechuen and mushrooms. Add vegetable oil just a little.
3. Pour in the pot soup (or you can use water instead). Boil until boiling.
4. Put 3 colors bell peppers, shredded chicken and stir until boiling again.
5. Season with Guilin chili, Chinese wine, sesame oil, oyster sauce, soy sauce and taste. You can put salt just a little.
6. Add golden needle mushrooms, white tofu, and continue boiling for a few seconds. Add tapioca (dissolved in water) and stir to combine. Add the white egg and try to sprinkling in line. Wait to boil again. Serve hot.

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