To Hung Giang’s chicken and crab soup is quite simple, but it provides your whole family with a great nutritional content. Sweet, golden young corn with soft ivory-white chicken and crab meat creates a fragrant, irresistible soup. Housewives, prepare the necessary ingredients to learn how to make chicken crab soup for your family! Resources: FB To Hung Giang 1/2 carrot 7 shiitake mushrooms 1 chicken breast 300g chicken bones to boil for water. 2 crabs 1/2 can sweet corn or 1 popcorn. 7 tablespoons tapioca flour (spoons for pho) Seasoning: seasoning powder, pepper… Coriander, scallions 2 chicken eggs 15 scrambled quail eggs Making Wash chicken bones, boil water for 1 hour. Shredded boiled chicken breast. Boiled crabs remove the meat Boil quail eggs with a little vinegar and salt for 10 minutes, take out a bowl of ice water, wait for it to cool, take out to drain, knock around the egg to break the shell, then peel it, wash it with white water to remove the remaining shell. . Wash the sweet corn with seeds, if you use canned corn, wash it again. Shredded or diced carrots Soak the shiitake mushrooms until they bloom, then wash them and cut them into pieces. Coriander, scallions, washed and finely chopped. Put the chicken bone broth in a pot of about 1.2 liters of water, if lacking, add white water and bring to a boil. In turn, add the sweet corn first, then the carrots, shiitake mushrooms, wait for it to boil again, then skim off the foam. Next, add chicken breast, quail eggs, add 1 tablespoon seasoning seeds, 1 teaspoon soup powder, season to taste, then pour the rest of the crab meat into the pot, stir well. Put 7 tablespoons of tapioca starch in a bowl, add a little water and stir until dissolved. With one hand holding a bowl of tapioca, one hand holding a spoon, slowly pour the tapioca into the soup pot, stirring with your hand to prevent the tapioca from clumping until the soup is bright and smooth. (The thinness can be adjusted as desired by slowly pouring the tapioca flour into the pot to control the consistency) Break the eggs into a bowl, separate the yolks and whites, add a little water to the egg whites, beat until dissolved, and beat the yolks until dissolved. Place a sieve 10cm from the mouth of the pot, pour the egg whites into the sieve to let the egg whites flow into the soup pot, hold a chopstick in one hand and stir clockwise to create a beautiful pattern for the soup pot, continue with the yolk as well. so. Stir until completely dissolved and evenly, taste the seasoning again, then lower the heat, do not stir more to avoid the soup pot being grout, leave the soup pot on the stove with very low heat for about 10-15 minutes before cooking. . When eating, scoop the soup into a bowl, sprinkle cilantro and green onions on top, pepper, fried onions, if there is an egg, the soup will be even more attractive. You should eat crab soup while it is still hot. With this way of cooking soup, people can add a little chopped fresh shrimp to make it more delicious. The final step of the success of this soup is how to pour tapioca flour so that the taste is not too thin, too thick.

Ingredients for making floating cakes usually include glutinous rice flour, non-glutinous rice flour, grated coconut, sesame seeds (sesame seeds), rock sugar, a little salt, green beans …

Responding to the real Korean New Year, today the whole social network is treated with many images of floating cakes, vegetarian cakes, most of which are made at home by people.

It is worth mentioning that many works are taken care of very carefully, just looking at the photos can clearly see the mind the baker puts on.

Every year, when going to the real Korean New Year, To Hung Giang (Hanoi) goes to the kitchen to prepare floating cakes, vegetarian cakes to worship her ancestors. This year, she also created a very beautiful cake shape, from a flower shape to a vivid and beautiful mandarin oranges shape. (Photo: To Hung Giang)

Floating cake, vegetarian five-color cake by Ms. Vu Thanh Hoan In the morning, she only took 1 hour to finish this colorful cake tray. (Photo: Vu Thanh Hoan)

Attractive 6-color vegetarian floating cake by Ms. Dang Viet Huong (Vinh, Nghe An). To create color for the cake, she uses all natural ingredients: pea flower, amaranth, glutinous leaves, gac … (Photo: Dang Viet Huong)

Floating cakes of all kinds of beautiful colors, including cakes mixed with 2-3 very attractive colors of Ms. Thu Hang (Hanoi). Looks like I want to eat right away. (Photo: Thu Hang)

Beautiful five-color floating cake, creating a flower shape of Ms. Hoang Minh Thuy (Hanoi). (Photo: Minh Thuy)

One of the most beautiful and sophisticated floating cakes is shared by a Facebook account. (Photo: Ngoc Vu)

Netizens show off their achievements in shaping extremely beautiful vegetarian cakes (Photo: Hanh Nguyen, Thao Le)

Viet Huong (Th)