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Broth

  • Water 2 l
  • Shrimp Shell 1 kg
  • Knorr Chicken Broth Base 500g 30 g

Stir-fry

  • Shrimp, cut into small pieces 200 g
  • Carrot, cut into small pieces 100 g
  • Mushroom, cut into small pieces 100 g
  • Chinese Water Chestnut, cut into small pieces 50 g
  • Pistachio, chopped 200 g

Cooking

  1. Broth

    • Boiling the shrimp shell with 1 liter water for shrimp shell broth, then remove the shell.
    • Add Knorr Chicken broth base with 1 liter water to have 1 liter of chicken broth.
  2. Stir-fry

    • Stir-fry all the ingredients.
    • Seasoning with Knorr Chicken Powder.
  3. Cooking

    • Pour 1 liter of Chicken Broth into 1 liter of Shrimp Shell Broth.
    • Seasoning the mix broth with 40 gr Knorr Chicken Powder.
    • Add cornstarch and fat choy with low cook to have the soup.
  4. Serving

    • Input the all stir-fried into tofu.
    • Pour the sauce around.
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