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Cach Lam Me Ngam Cam Thao (How to Make Soaked Tamarind with Liquorice)

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Soaked Tamarind with Liquorice… Me Ngâm Cam Thảo

Ingredients: fresh tamarinds, sea salt, water, sugar, water, glycyrrhiza uralensis powder, chili powder, salt, food color.

Directions:

  1. Soak tamarinds in water with salt at least 24 hours
  2. Cut along the tamarinds
  3. Remove all the seeds
  4. use fork or small sharp utensil to stab around each tamarind allowing absorb sugar easily.
  5. quickly steam tamarinds in the boiling water (don’t leave too long in there)
  6. Soak in room temperature after removing from the hot water.
  7. Add 1/2 sugar and leave there for a day.
  8. For mixture sugar = get a pot + water + sugar = COOK; add 1/2 tsp glycyrrhiza uralensis; add 1/2 tsp chili powder; add 1 drop of food color (optional)
  9. Place all tamarinds in a jar; add mixture sugar in.
  10. It’s ready to eat in 2 days.

Notes:

  • For crunchy, place the jar in the refrigerator.
  • cam thảo:  glycyrrhiza uralensis or Chinese liquorice

1 kg fresh tamarinds
200 grams sea salt
1 l water
400 grams sugar
1/2 l water
glycyrrhiza uralensis powder
chili powder
salt
food color (optional)


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