Healthy Tips, Diet Tips And Recipes

japanese Onion Soup, easy recipe from japan, make soup with oriental taste.

Ingredients:

* 1/2 tsp Minced Garlic
* 1 Onion Chopped
* 1 Celery Stalk Chopped
* 5 Beef Bouillon Cubes
* 1 Chicken Bouillon Cube
* 2 Stalks Green Onions Sliced
* 1/2 tsp Minced Garlic
* 8 Cups Water
* 1 Carrot Chopped

Directions:
Combine all ingredients except green onions and ½ cup mushrooms stockpot
Bring to a boil
Cover - turn to medium heat - simmer for 45 minutes
Variety of stock - discard vegetables
Service and garnish with green onions and sliced mushrooms
Done and enjoy

Ingredients:

2 eggs

1 Large piece of bread

1 beef stock cube (to be dissolved in boiling water ¾ liters)

Enough Parmesan cheese (shredded) for generously sprinkle

A generous knob of butter

An oven proof dish containing broth

Note 1: The ingredients listed are per person, but if you have guests, always consider 2 eggs and 1 slice of bread per person. Stock had all ¾ pint for me is, where guests prepare more stocks.

Note 2: The eggs must be absolutely fresh and I will not use anything that is not organic.

Note 3: In the past, stale bread is used for this recipe. Use whatever you want bread, home made bread, but the village is the best bet!

Directions:

 

Before you start, set oven proof dish in the oven because we need it up for a later stage (you can set the oven to a minimum, I recommend the use of oven gloves when it’s time to take a dish of oven) . Next, cut a piece of bread.

Remove the hard crust and cut the big piece in two parts.

Prepare stocks, stock cube dissolved in boiling water ¾ liters.

Now take a shallow pan (a skillet will work) and melt butter.

FRY bread until both sides are golden brown.

This kind of color is to be achieved.

Once the bread is ready, take an oven proof dish in oven.

Put the bread inside the dish, pressing it so that it remains at the bottom of the plate.

Break eggs over bread.

Now, generous sprinkle of Parmesan cheese.

The dish is ready to add the stock. The stock must be boiling hot (not simmering), so increase the heat before adding it into the dish.

We add stock to cover. Heat stock will partially cook the eggs. You can cover the dish with a plate and leave the dish for one minutes or two and then can serve the dish.

This soup eggs will be cooked well, but it is that I can change tradition. However, if you’re serving soup for children and adults may consider poaching eggs a year ago for them on the bread, then add content. Furthermore, before adding staff can move the antenna on the grill to cook for eggs, but you must be careful not to burn the bread. Try it to find a solution that best suits you.

Compotition:

• 300 grams of cow tail
• 50 grams carrot
• spring onion 25 grams
• 10 grams celery
• 50 grams onion
• 10 grams garlic
• 5 grams of nutmeg
• pepper 5 grams
• ginger 1 vertebra
• motto
• oil
• fried onion

How to create:

1. Tail beef stew and ginger
2. after boiling, remove the water and stew until soft boiled
3. Slices of garlic and onion, heat oil, fry until brown.
4. enter the carrot and spices that have been in tumis confused.
5. Add motto, pepper, spring onion, celery, add onion and fry  above