Ingredients :
500 grams of chicken bones, stew, take one liter of broth
2 tablespoons margarine, for sauteing
2 tablespoons flour
100 grams of sweet corn
50 grams peas
150 grams of carrots, cut into the box
salt, pepper, and nutmeg to taste
Chopped Marinade:
1 / 2 onion
2 cloves garlic
3 slices ginger
Method:
1. Saute the chopped ingredients until fragrant and enter wheat flour. Stir until lumpy. Add broth gradually, stirring constantly so the dough is smooth.
2. Add the sweet corn, peas, carrots, salt, pepper, and nutmeg powder. Stir well.
3. After boiling, put the egg that has been shaken a little bit until resembles fine threads.
4. Cook until boiling again and then lift.
2 tablespoons margarine, for sauteing
2 tablespoons flour
100 grams of sweet corn
50 grams peas
150 grams of carrots, cut into the box
salt, pepper, and nutmeg to taste
Chopped Marinade:
1 / 2 onion
2 cloves garlic
3 slices ginger
Method:
1. Saute the chopped ingredients until fragrant and enter wheat flour. Stir until lumpy. Add broth gradually, stirring constantly so the dough is smooth.
2. Add the sweet corn, peas, carrots, salt, pepper, and nutmeg powder. Stir well.
3. After boiling, put the egg that has been shaken a little bit until resembles fine threads.
4. Cook until boiling again and then lift.
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