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Samgyetang

The Samgyetang is very delicious. Its main ingredients are chicken ribs and ginseng, longan meat, yuzhu, astragalus, red dates, lily, cordyceps flowers and other Chinese medicinal materials, and then add a small amount of white wine and rice wine. These ingredients make Samgyetang less greasy and more delicious at the same time. And Chinese herbal medicine makes Samgyetang have good health care functions. I also added a small amount of wolfberry, you can also add other healthy ingredients according to your own preferences.

My Samgyetang recipe is very simple, prepare the ingredients, start the soup in 10 minutes, wait 3 hours and the Samgyetang is ready. Samgyetang can be enjoyed for lunch and dinner, it is nutritious and delicious, suitable for all ages.

Pregnant women and the elderly need more nutrition, I suggest you make Samgyetang 1-2 times a week, I hope you will like its deliciousness.

Taro Ice Cream

The taro ice cream I make is simple, mainly using taro, coconut milk, condensed milk, whipped cream, and vanilla extract. It is mixed by a wall breaker. I have seen other ways to make taro ice cream. You can add various jams if you like, such as strawberry jam, yellow peach jam, etc. Jam can make ice cream more delicious.

I made taro ice cream with condensed milk, which will taste sweeter. If you want less sweetness, you can reduce the amount of condensed milk. When making taro ice cream, you must choose fresh taro. The taste will be better.

Sweet And Sour Sauce

Sweet and sour sauce is often used when cooking Cantonese cuisine. It is a very important sauce. My sweet and sour sauce is very simple and easy to remember. Sweet and sour sauce can be used to make sweet and sour fish or sweet and sour pork ribs, which tastes delicious.

My sweet and sour sauce mainly has sweetness and sourness. If you like spicy food, you can add a small amount of dried chili powder to it. Cooking with it will have a sour, sweet, spicy and salty taste, which will make the dishes more flavorful. , Will be more unique.

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