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How to cook Egg sausage soup thai curry meny Egg sausage soup |
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How to cook Egg sausage soup (Keang-jued-look-rok)
| Ingredient to cook Egg sausage soup |
- 15 cups chicken soups
- Onion 100g
- Fish roughly 50 children
- 50g coriander
- Cut the peeled prawns 300g.
- 1 cup chopped onion
- 1/2 kg pork cut into pieces.
- 1/2 cup fish sauce
- Radishes, sliced crosswise 1/2 cm 1/2 kg.
- 1 teaspoon cayenne pepper
- 1 tbsp coriander pound
- 10 chicken eggs
- 1 tablespoon garlic pounded
- 3 flower shiitake
- 2 tablespoons garlic
- Carrots, sliced crosswise 1/2 cm 2 heads.
- Light pig intestines 1M
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| Step and How to cook Only Egg sausage. |
- Egg yolks, egg whites and then smash them together but do not hit.
- Fill egg in pork intestine Head and tied tightly put in a pot, add water, picking up the heat.
- Do not let the water boil until cooked eggs. Leave to cool Cut it into pieces about 1/2 inch before.
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| Step and How to cook Egg sausage soup |
- Heat broth, pepper, coriander root, garlic and pound the pork radish.
Carrot, onion, mushroom, shrimp, fish balls pulley put the sauce boil for a few minutes until everything is cooked. Taste and then lift up.
- Sprinkle the onion, garlic, cilantro served.
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