Recipe

 
 

 

 

The 1st vegetable soup sponge cake in the world  
   
 
 
   

Health Chicken (or Pork Ribs Soup): for 4-5 persons
 
Ingredients:
(1) a chicken (or ribs about 1.5 kg)
(2) vegetable soup 5 – 6 packets
(3) a pinch of salt
(4) Water 2,000 – 3,000 cc (ml)
Directions:
Put vegetable soup packets together with cold water into a stainless steel or glass water pot, bring to boil and simmer for 20 minutes, remove the soup packets and add chicken / ribs boil for another 30-40 minutes with medium range temperature, add little salt before serve.Note: do not add other seasoning(s).



?5veggies?port ribs soup.. Wooooooooo..delicious!
 

 

Fried Rice with Vegetables and Egg
 
Ingredients:
(1) a bowl of rice
(2) vegetable soup residue half package
(3) 1 egg
(4) a pinch of salt, a tea spoon of oilDirection:
Heat the oil in a pan and add a pinch of salt, stir fry the rice for a while, add vegetable soup residue, add egg stir fry for a while and serve.

 
Vegetable Honey Drink
 
Ingredients:
(1) ?5veggies soup? 1 – 2 pack
(2) longan nectar (or honey you like) 30 cc
(3) water 600 cc (ml)
Direction:
Brew the 5veggies soup in a thermal insulated stainless steel cup for 30-40 minutes, take out the soup packets and add longan nectar to serve.



 
 

 

Vegetable Lemon Drink Hot or Cold
 
Ingredients:
(1) ?5veggies soup?5 packets
(2) water 3000 cc (ml)
(3) brown sugar 4 ounce
(4) freshly squeezed lemon juice / lemon juice concentrate 300C.C
Direction:
Put water the 5veggies soup into 3000 cc (ml) of cold water, bring it to boil and simmer for another 20 minutes, remove the soup packets and add brown sugar together with lemon juice to drink.


 
Vegetable Jelly
 
Ingredients:
(1) ?5veggies soup?2 packets
(2) water, 1200cc (ml)
(3) Small amount of fructose (and sliced fruits)
(4) jelly powder
Direction:
Put the?5veggies soup?into 1200cc (ml) cold water, bring it to boil and simmer for 20 minutes, remove the soup packets and add jelly powder, fructose (and sliced fruits), pour into containers and cool in the refrigerator.

 


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