Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, efang soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Efang soup is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Efang soup is something that I’ve loved my entire life.
Cut the vegetables (ugu and waterleaf) and wash very well. De bone the smoked fish, slice onion, blend the crayfish and fresh pepper. Afang soup is a blended vegetable based soup prepared from a leaf called Afang with water leaves.
To get started with this particular recipe, we must prepare a few components. You can cook efang soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Efang soup:
- Take 2 kg waterleaf
- Get 1/2 kg vegetable(ugu)
- Take Salt
- Make ready 4 cksp Red oil
- Prepare 1 Onion
- Get 2 Smoked fish
- Prepare 1/2 kg Beef
- Take 3 cksp Crayfish
- Prepare 3 stockcubes
- Take 5 pieces fresh pepper
You might have tried some of our asparagus recipes such as asparagus soup and asparagus salad.. Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro. I wrote in detail about tofu at What is tofu? Hide content and notifications from this user.
Steps to make Efang soup:
- Cut the vegetables(ugu and waterleaf) and wash very well.
- De bone the smoked fish,slice onion,blend the crayfish and fresh pepper.
- Fry the waterleaf for 8minutes with red oil and onion.
- Boil the beef for 30minutes max.pour it into the pot of of fried waterleaf
- Add the crayfish,fresh pepper,salt and stock cubes.fry for 3minutes.
- Add the fish,and after 2minutes add the vegetables.
- Stir very well and turn off the heat.
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai (一汁三菜, "one soup, three sides") refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku cuisine. Soup Fun Facts: Soup is a primarily liquid food, generally served warm (but may be cool or cold). It is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
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