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5-Min Chinese Egg Drop Soup (蛋花湯) Recipe | Verna Gao
5 MIN EGG DROP SOUP // yes this literally takes 5 mins! And the literal translation of this dish from Chinese is “egg flower soup” becuase the little ribbons look like flower petals and we love a poetic name 😂 Find the full recipe on my website, link in bio. Or Google “verna egg drop” 💖 #easyrecipes #eattheworld #asianfood #egg #eggrecipes #vegetarian #chinesefood #soup #soupseason
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Cucumber salad- This delicious cucumber salad is a real weight loss booster!🔥
Cucumber salad- the ingenious cucumber salad is a real weight loss booster and is made really quickly ➡️Ingredients: 6 small cucumbers 2 carrots 200 ml crème fraîche (light) 2 cloves of garlic 2 tablespoons of dill 1 tablespoon honey 1 tablespoon lemon juice Salt pepper chili flakes . cc: @essen_paradies
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This peanut noodle stir fry is incredible! 😍
10min · 5 servings Recipe: • Peanut Sauce: • 1/2 Cup Peanut Butter • 3 Tbsp Tamari • 2 Tbsp Lime Juice • 1 Tbsp Rice Malt Syrup • 2 Tsp Curry Powder • 1/2 Tsp Garlic Powder • 1/2 Tsp Chilli Powder • Pinch of Peper • 3-4 Tbsp Water (or as needed to thin) Stir Fry: • 2 Head Bok Choy (Chopped) • 1 Zucchini (Diced) • 1 Bunch Broccolini (Sliced) • 1 Green Capsicum (Sliced) • 1 Cup Frozen Peas • 450g Firm Tofu (Crumbled) • 1 Tbsp Water • 200g Vermicelli Rice Noodles (Cooked & drained) Garnish: • Sesame Seeds • Coriander Method: • 1. Combine all peanut sauce ingredients and mix until smooth. • 2. Heat water in a non-stick frypan over medium to high heat. Add zucchini, broccolini and capsicum and cook for 5-6 minutes, or until tender. Crumble in tofu and stir in f
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