Cantonese cuisine: a hundred years of Haohe soup
Cantonese cuisine: a hundred years of Haohe soup
Introduction:
Production steps:
Materials required:
Mung bean: 30g
Tremella: 10g
Lily: 10g
Lycium barbarum: 15 capsules
Rock sugar: 20g
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: sweet
Cantonese cuisine: a hundred years of Haohe soup
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