Category: 煮食用具 (Cooker)

Posted in 煙燻器 (Smoker), 煙燻機 (Food Smoker), 煮食用具 (Cooker), 牛肉 (Beef), 磨粉機 (Grinder), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 食物處理工具 (Food Processing Equipments), 切肉機 (Meat Slicer), 工具及廚具 (Utensils and Kitchen Equipments), 手工加工肉 (Charcuteries), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

自製醃肉及煙燻篇 － 煙燻牛肉 [低溫慢煮方法] (HOMEMADE CURING AND SMOKING – Pastrami [Sous Vide version])

Posted on by 傑西

 

作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。 上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。

 

Finally, I found a large beef brisket in Malaysia.  This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.

 

第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)

 

材料 (Ingredients) ：

 

大型牛腩 (Beef Brisket) – 2kg

鹽 (Salt) – 190g

黃糖 (Brown Sugar) – 330g

黑胡椒粒 (Black Peppercorn) – 40g

肉桂 (Cinnamon) – 2條

茴香籽 (Fennel Seed) – 2g

芫茜籽 (Coriander Seed) – 2g

八角 (Star Anise) – 1 whole

丁香 (Clove) – 5pcs

月桂葉 (Bay Leaf) – 2pcs

蒜粉 (Garlic Powder) – 5g

辣椒粉 (Chilli Flake) – 4g

芥末籽 (Mustard Seed) – 5g

水 (Water) – 4.5kg

Instant Cure #1 (Optional) – 10g

 

1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)

 

2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat

 

3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife

 

4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day

 

5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

 

1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C

 

2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper

 

3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours

 

 

第三部分- 調味 (Part 3 – Dry Rub)

 

材料 (Ingredients) ：

 

鹽 (Salt) – 75g

黃糖 (Brown Sugar) – 375g

黑胡椒粒 (Black Peppercorn) – 72g

芫茜籽 (Coriander Seed) – 55g

蒜粉 (Garlic Powder) – 10g

洋蔥粉 (Onion powder) – 10g

甜椒粉 (Paprika) – 5g

芥末粉 (Ground Mustard) – 5g

 

1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water

 

2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well

 

3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time

 

4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat

第四部分 – 煙燻 (Part 4 – Smoking)

 

1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips

 

2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open

 

3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.

 

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Posted in 鴨肉 (Duck), 意大利菜 (Italian Cuisine), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

意大利檸檬酒煮鴨胸 – 低溫慢煮版 (Sous Vide Duck Breast with Limonocello and butter)

Posted on by 傑西

 

情人節的時候，作者煮了這個菜式後，愛人很喜歡，今天愛人要求再食，所以作者有機會為大家分享這個食譜吧。這菜式的材料及做法很簡單，大家可以在元宵節同您的愛人一起慶祝吧。

 

材料 (Ingredients) ：

 

 

鴨胸 (Duck Breasts ) – 2件 (2 pcs)

 

檸檬 (Lemon) – 半個 (half)

 

牛油 (Butter) – 適量 (

 

意大利檸檬酒 (Limoncello) – 50ml

 

 

做法 (Method) ：

 

1. 預熱慢煮棒至攝氏58度
Preheat your sous vide circulator at 58 Degree Celsius

 

2. 鴨胸先灑上鹽及黑胡椒
Marinate duck breast with salt and black pepper

 

3. 準備一個平底鍋，不用下油，用中火先空燒一下，把鴨胸 (皮向下)放入平底鍋煎至金黃色，再煎四週，盛起備用
Prepare a sauce pan without oil, heat the pan in medium heat, put the duck breast (skin down) and sear the skin until golden brown, the sear all over the duck breast, set aside

 

4. 用刨肉器小心地刨出幾條長檸檬皮
Peel some ringlets of lemon

 

5. 準備一個小碗，把檸檬汁及意大利檸檬酒攪勻並試味
Prepare a small bowl, squeeze lemon juice and mix with limoncello, taste it and set aside

 

6. 準備真空袋，把檸檬皮放在鴨胸上，放入真空袋並把調好的檸檬汁倒入袋內，然後進行真空
Put duck breast, ringlets and the lemon sauce into the bag and vacuum it.

 

7. 放入慢煮鍋進行慢煮2小時30分
Progress of sous vide for 2 hours 30 minutes

 

8. 煮好鴨胸後，先把醬汁倒出
After duck breast is cooked, pour out the sauce first

 

9. 準備一個小鍋，把牛油用慢火煮溶，同時間把剩餘的檸檬皮刨成蓉
Prepare a small pot, melt the butter in small heat, meanwhile, peel the rest of the lemon peel into zest

 

10. 把醬汁倒入小鍋內並把檸檬皮放入，煮至醬汁濃厚
Put the sauce and lemon zest into the small pot, cook until thicken or reduced in half

 

11. 把鴨胸再次用煎鍋煎至脆皮
Prepare a sauce pan again and seal the skin until crispy

 

11. 鴨胸切成片，把醬汁倒在面就完成。
Pour the cooked sauce over the duck breast and finished.

 

溫馨提示 ： 1. 如想整件鴨胸上碟，可在鴨皮上𠝹上十字紋, 2. 煎皮後的鴨油，可以用來煎焗紅蘿蔔及薯角作伴菜

 

Tips : 1. If you wanna serve your duck breast in whole, you can cut the skin in square form, 2. After sear the duck breast, the excessed oil can be used to cook carrots and potato as side dish.

 

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Posted in 蔬菜 (Vegetable), 中菜 (Chinese Cuisine), 湯底 (Stock), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 (Original Recipe)」蝦籽柚皮 – 低溫慢煮版 (Braised Pomelo Skin in Shrimp Roes – Sous Vide version)

Posted on by 傑西

 

各位，中秋節快樂啊！ 作者剛剛才可以暫時安定下來，但還有很多濕碎事未解決，已經急不及代想分享新食譜了。 但由於未太適應新地方關係，對不起，這次的相片沒有太仔細地影下來，請大家原諒，要辛苦大家多看文字了。 下次有機會再做，一定會加插回遺留了的相片。

Happy Mid-Autumn Fest.! I just moved to Malaysia and just moving in a new house, although still have many little matters not yet solve, but wanna share this recipe for you.  Also, since this is a new place, sorry that I have missed some photos for this recipe, I will add in later when I will make it next time.

 

蝦籽柚皮這個古老菜式，相信很多人也吃過，也知道當中很多功夫吧。 今次作者用舊酒新瓶的方法，用低溫慢煮棒來煮，希望更容易入味及容易做到入口即化的效果。

This a a very old traditional Cantonese dish, so the procedure is very complicated and really take times to do it, but I’m using sous vide method to braising it to make it more tasty and hope to make the same texture as old method.

 

很多大廚說一定要用沙田柚來做，而馬來西亞的籮柚更加不適合做，因為柚皮太薄，但作者現在住在馬來西亞，當然只會用怡保籮柚吧，讀者可以買來沙田柚來做的。

Although many chefs said that not using Malaysia’s Pomelo, because it is not thick enough, but since I’m in Malaysia right now, so I’m still using it, you can still using Chinese pomelo to do it.

 

先說前期準備功夫  (Preparation of pomelo skin)：

 

1. 柚皮先切去綠色的外皮

Peel off the most outer skin first

 

2. 用滾水先汆水十分鐘後，立即放在冰水中浸泡

Put the pomelo skin into a boiling water and let it cook for 10 minutes, then soak in a iced water

 

3. 然後每3個小時啤水一次及換新水，重復做3天，把柚皮的苦澀味除去

Then squeeze out all the water carefully and replace a new water bath every 3 hours, repeat this step for 3 days to get rid of bitter taste.

 

 

然後煮上湯 (Cook the stock) :

材料 (Ingredients)：

 

雞殼 (Chicken bone) – 1個 (1 whole)

 

金華火腿 (Chinese salted ham) – 4片 (4 slices)

 

大地魚/柴魚 (Dried earth fish) – 1條 (1 whole)

 

瑤柱 (Dried scallops) – 3粒 (3 pcs)

 

冬菇 (Dried mushroom) – 3個 (3 pcs)

 

蝦乾 (Dried shrimp) – 4隻 (4 pcs)

 

做法 (Method) ：

 

1. 金華火腿先汆水，備用

Put the dried ham into a boiling water and cook for 2 minutes, set aside

 

2. 瑤柱、冬菇及蝦乾用水浸泡，備用

Dried scallops, dried mushrooms and dried shrimps soak into a water until soft, set aside

 

3. 大地魚/柴魚先用小火慢慢地燒至出香味，備用

Put the dried earth fish in a very small fire and grill it until smell fragrance.

 

4. 準備一個大鍋，先煲一鍋水，水滾後把所有材料放入煲內，浸泡瑤柱、冬菇及蝦乾的水也一並倒入

Prepare a big pot, boil water and put all the ingredients when water is boiled, also pour in all the soaked water with dried food

 

5. 慢火煮2小時後，先取出材料，只留下上湯

Let it cook for 2 hours in a small fire, then take all the ingredients out first

 

6. 預熱慢煮棒，60度，16小時

Preheat your sous vide machine in 60 degree Celsius, and will cook for 16 hours

 

7. 再把柚皮作最後一次啤水，然後把乾水好的柚皮放入湯鍋內，讓柚皮吸收上湯大約10分鐘

Do the last squeeze of pomelo skin, put all the pomelo skin into the stock, and let it absorb the stock for 10 minutes

 

8. 小心地把帶有上湯的柚皮放入真空袋內，再加入少許上湯，就可以進行低溫慢煮

Put the absorbed pomelo skin into vacuum bag gently, and add a little bit extra stock on it, then start cooking

 

9. 慢煮好後，小心地倒出來

After fished cooking, pour out all carefully

 

10. 蝦籽用平底鍋不加油乾鍋炒至出香味，備用

Use a sauce pan in a small fire, toast the shrimp roes until smell fragrance

 

11. 把剩餘的上湯煮滾後，加入蠔油及生抽，然後少量地加入生粉水，煮成一個濃汁，再淋在柚皮上

Boil the excess stock, add some oyster sauce and soy sauce, then add the potato starch water little by little until cook in a thick sauce, then pour at the top of the pomelo skins

 

12. 最後把蝦籽灑在上面就完成了。

Finally Sprinkle on the toasted shrimp roes and finished.

 

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Posted in 其他西餐 (Other Western cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

Posted on by 傑西

 

本以為這個寫好了的食譜不能出版，因為作者從馬來西亞回來後，在島內的超市沒有了豬仔脾，幸好前兩天返貨，這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材，所以本打算在離港前再看看，沒有這食材的話，就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too.  Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

 

最近作者所住的島內唯一超市發現新產品 – 豬仔脾，價錢又平，作者興奮到不得已，買回來後，用低溫慢煮做了一道菜式，簡單地配上薯蓉及烤西蘭花，已經係一道高級菜式了。在這篇中，作者只分享豬仔脾及醬汁的做法，其他簡單的配菜，我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli.  Here, in this recipe, I will just only share the pork shank and sauce cooking.

 

我們做這個醬汁，需要大量蘋果汁，但作者不建議買來現成的，因為加工過，有其他化學物質，那麼是很不健康的，所以我們先來做個蘋果汁，讀者可以用慢磨機，這比較方便，如果用攪拌機，就得好像作者一樣，先過濾果渣，我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own.  If you have  juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

 

 

材料  (Ingredients)：

 

豬仔脾 (Pork Shank) – 4隻

 

蒜頭 (Garlic)  – 4瓣

 

蘋果汁 (Apple Juice) – 400ml

 

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

 

芥末醬 (Dijon Mustard) – 150g

 

原糖 (Cane sugar) – 100g

 

鹽 (salt)

 

油 (Oil)

 

黑胡椒 (Black pepper)

 

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

 

 

做法 (Method) ：

 

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

 

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

 

3. 準備平底鍋，開大火，下油，把豬仔脾煎四邊至金黃色，盛起，備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

 

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

 

5. 把蘋果蓉隔開，只用蘋果汁 (如果讀者用慢磨榨汁機，這步驟就可以省卻）
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

 

6. 同一個鍋，加入蒜頭、蘋果醋、芥末醬及糖，用中火煮至醬汁收成杰醬，放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze.  Let it cool down a bit

 

7. 準備真空袋，把豬仔脾，醬汁及百里香放入袋內並進行真空封密，然後放入慢煮器，進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

 

8. 翌日取出後，準備小鍋，先倒出醬汁，把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

 

9. 豬仔脾上碟後，把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

 

食譜來源 ： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

 

 

溫馨小貼士 ： 這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

 

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Posted in 泰國菜 (Thai Cuisine), 低溫慢煮機 (Sous Vide cooker)

簡單冬蔭豬頸肉湯米粉 (Simple Tom Yum Soup Rice Noodle with pork jowl / Tom Yum Kut Teh)

Posted on by 傑西

 

這個應該是作者在香港生活的最後一個食譜吧。 待作者在大馬生活穩定後，一定再為大家分享多些不同的食譜。

I think this is the last recipe I am sharing while living in Hong Kong.  I will share more special recipes later when I’m settled down in Malaysia.

 

作者一向認識的冬蔭湯也是用蝦及草菇煮成，所以我但在香港大多說冬蔭功，當中的「功」在泰文是 goong, 是蝦的意思, 一般只會說冬蔭。 但在泰國卻是很多配搭，可以是豬肉、雞肉或牛肉，亦有很多其他冬蔭做法，而主要材料也是香茅、南薑、檸檬葉、魚露、辣椒、青檸汁。至於冬蔭醬，其實當地人比較少用，他們主要用新鮮香料再加入一種辣椒醬，所以看上去是清湯的； 但在世界其他地方，冬蔭湯主要味道來源是冬蔭醬，因為味道比較濃及方便。

As I know like most of the people, Tom Yum only added shrimp and mushroom, we called tom yum goong, but the word “goong” means shrimp, so we should call tom yum only.  Actually, you can find Tom Yam with meats as well in Thailand household and variety kind of tom yum too.  The main ingredients for Tom Yum are lemongrass, galangal, kaffir lime leaves, Chilli, fish sauce and lime juice, therefore, they are mostly clear broth instead red one.  Tom Yum paste only widely use outside Thailand, because it enhance flavour and more convenient.

 

作者所住的小島上，很多泰國人聚居，不時也有泰國人在島上開小餐館，因此認識了比較家庭式的冬蔭食法，不太似我們在城市裏的餐廳味道，但感覺很地道，配搭肉類也是不錯的。

In the island that I’m living, there are many Thai people living here too, sometimes they will open a small restaurant to serve localized Thai cuisine, some dishes are not famous in popular Thai restaurant, it’s not home cook style one, so I learn this from them too.

 

最近作者所住的小島又有泰國人開了新食品店，店主是泰國人，親自回泰國入貨的，所以介紹了一款冬蔭醬，她指餐廳也是用這個品牌; 當作者試過後，真的很不同，以前從超市買回來的冬蔭醬，只有鹹味，用一包也沒有冬蔭那種酸辣的味道，然而用了這個品牌，只需要2湯匙已經足夠一鍋2-3人份量的冬蔭湯底味道了。

Recently, there’s a Thai grocery store opened in the island, it’s also operated by Thai people and import goods themselves directly from Thailand.  She introduced a brand of Tom Yam paste for me which also widely used in Thai restaurants too.  After I tried, it’s really unbelievable taste too, compared with previously bought from supermarket, it’s only taste salty but without hot, spicy and sour character that Tom Yam should be, but this only use 2 tablespoons which enough flavour to serve 2-3 pax of soup.

 

這次真的簡單版，作者也只是買來超市預醃的泰式豬頸肉吧了，但用了低溫慢煮方法，肉質比較鬆軟。

This is very very simple recipe that I also bought a pre seasoned meat from supermarket, but using sous vide method that meats are tender and juicy.

 

材料 (Ingredients) ：

 

泰式豬頸肉 (Thai style pork jowl) – 1包 (1 pack)

 

冬蔭醬 (Tom Yam paste) – 2湯匙 (2 tablespoons)

 

冬蔭香料包 (Tom Yam herbs pack) – 1包 (1 pack)

 

蝦皮/蝦殼 (Shrimp shells) – 8-10 隻 (8-10 pieces)

 

雞湯 (Chicken stock) – 1公升 (1 Liter) [做法參考 ： http://mykitchen.jessieshare.com/?cat=98]

 

番茄 (Tomato) – 1-2個 (1-2 pcs)

 

魚露 (fish sauce) – 適量 (as taste)

 

青檸汁 (Lime jucie) – 適量 (as taste)

 

菜油 (Vegetable oil) – 少許 (little)

 

椰奶/淡奶 (coconut milk / evaporated milk) – 適量 (as taste)

 

泰國米粉 (Thai Rice noodle)

 

草菇/蠔菇 (straw mushroom / oyster mushroom)

 

芫茜 (Coriander) – 適量 (for garnish)

 

 

 

做法  (Method)：

 

1. 先預熱低溫慢煮器為68度
Preheat your sous vide circulator at 68 degree celsius

 

2. 把豬頸肉放入真空袋並開始煮2.5小時
Put the meat into vacuum bag and start cooking for 2.5 hours

 

3. 香茅扁切斷、紅蔥頭切片、南薑切片 (如喜歡比較辣，可以把辣椒切段)
cut lemongrass into 2cm pieces, shallots and Galangal cut into small pieces (If you wanna more spicy, you can also add some chilli pieces too)

 

4. 準備一個鍋，下油，放入香茅、紅蔥頭、南薑炒香
Prepare a pot, add some oil, put lemongrass, shallots and Galangal, stir fry a while

 

 

5. 加入蝦殼再炒香
Add shrimp shells and stir fry until fragrance

 

6. 再加入番茄及冬蔭醬，再炒至冬蔭醬出味
Add tomato and tom yum paste, and stir fry again

 

7. 入雞湯，並把檸檬葉用手撕碎與草菇一起放入湯內, 煮10分鐘，先關火
Add chicken stock, kaffir lime leaves and mushroom into the pot and let it boil for 10 minutes and set aside

 

8. 米粉先用水浸軟，備用
Soak the rice noodle into a water until soft and set aside

 

9. 回到豬頸肉，把煮好的豬頸肉汁倒回冬蔭湯內
Back to the meat, pour the excess sauce into the pot

 

10. 豬頸肉用焗爐或火槍或平底鍋，煎至表面少許焦就可以了
Either sear the meat in the sauce pan or use blow touch to seal the surface until brown

 

11. 放涼一點後切片備用
After cool down, cut into small pieces

 

12. 再次煲滾冬蔭湯後，關火，加入魚露及青檸汁, 最後加入椰奶, 伴勻，試味，就可以了
Back to tom yum soup, boil it again, add fish sauce, lime juice and coconut milk, mix it well and taste it

 

13. 米粉煮5分鐘就可以了。
Boil a pot of water, and cook the rice noodle for 5 minutes

 

14. 準備好碗，放入米粉，把豬頸肉放上層
Prepare a bowl, put the rice noodle in and put the meat on the top

 

15. 小心地倒入冬蔭湯底，加入芫茜就完成了。
Pour the tom yum soup in and garnish with coriander, finished.

 

 

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