Cake Basket

Ingredients to make the cake Basket Cake Basket: 

• 200g of sugar cane 
• 250ml water 
• 180g glutinous rice flour 
• 40g coconut milk 
• 2 tablespoons vegetable oil 

Cake decorator to Cart: 

• 1 red palm seeds 
• 6 seeds pumpkin seeds pumpkin flesh 

How to make Cake Basket: 

1. Cook the sugar with the water until dissolved, let cool.

2. Put glutinous rice flour in a container, add the sugar solution. Stir until evenly distributed and shaped dough.

3. Pour the coconut milk and stir well, then add the oil.

4. Grease a baking pan with oil, put the dough. Then steamed with a high temperature for 30 minutes.

5. Test with a toothpick, if the dough is sticking translucent color means the cake is cooked.

Snail Soup Four Flavor

Ingredient for Soups Four Slugs Sense: 

• 2 snails (450g) 
• 1 chicken (1200g) 
• 2 pieces of dried scallops 
• 6-8 pieces of red dates 
• 2 tbsp Kei Ci (Chinese wolfberries, fruit of matrimony vine) 
• 6-8 pieces of dried longan 
• 5-6 liters of water 
• salt to taste 

How to make Snail Soups Four Flavors: 

1. Rinse the snail meat, dried scallop, red dates, kei ci, dried longan. Soak dried scallops until soft. 

2. Rinse chicken, remove the internal organs. 

3. Dip the chicken and snail meat into boiling water until the dirt float, remove and rinse with water until clean. 

4.

Boil water in a pot, put all the ingredients. Cooked over high heat for 15 minutes, switch to a low heat and cook for 3 hours. Finally add salt to taste.

Shark Fin Soup (Vegetarian)

Ingredient for shark fin soup (vegetarian): 

• 3 stalks of bamboo fungus (bamboo shoots) 
• 300g vegetarian shark fin 
• 4 stalks of wood fungus, soaked 
• 20g carrots 
• 80g needle mushrooms 
• 2 segment ginger 
• 20g mushrooms, soak 
• 20g mustard 
• 4 cups broth 

Seasonings: 

• ½ tsp salt 
• 1 tbsp soy sauce dilute 
• 1 tsp sugar 

Seasoning thickener: 

• 4 tablespoons flour waterchestnut 
• ⅟ ₃ cup water 

How to make shark fin soup (vegetarian): 

1. Heat water in a pan, add 1 vertebra ginger, add bamboo fungus and cook for 5 minutes, drained and sliced​​. 

2. Wash mushrooms and sliced ​​wood, waste needle mushroom roots, wash and cut into small pieces. Cut carrots, ginger and oyster mushrooms into thin slices. 

3. Boil mustard with broth, sliced​​. 

4. Pour 2 tablespoons cooking oil, saute ginger slices, put the broth, add all ingredients and bring to a boil, season and add the thickener solution seasoning, stir and cook until the sauce thickens. Serve.