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Using ingredient cake soybean curd

Hot& Sour Chinese Soup

  • 219 yields
  • 4 chinese mushrooms
  • 1 cake soybean curd
  • 1/4 wide
  • 700 ml chicken broth
  • 45 ml water
  • 30 ml lemon juice
  • 16 gr cornstarch
  • 16 ml soy sauce
  • 1 gr pepper (white)
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