Sốt phô mai trứng muối (Sốt hoàng kim)
Serves 1
Directions
- 1Combine salted duck egg, condensed milk, mayonnaise, seasoning seeds, monosodium glutamate, cheese, laughing cow, and half a bag of fresh milk without sugar.
- 2Puree the mixture.
- 3Light a small fire to a tablespoon of salty butter, waiting for the butter to dissolve.
- 4Add a teaspoon of oil to color the cashew.
- 5Whip the sauce until it starts to boil slightly.
- 6Turn off the fire and let the sauce cool.
- 7Put the cooled sauce in a glue jar.
- 8Put the jar into the refrigerator for gradual use.
Ingredients
- 50 g salted duck egg
- 50 g condensed milk
- 50 g mayonnaise
- 10 g seasoning seeds
- 10 g monosodium glutamate
- 2 slices cheese
- 0.5 bag laughing cow
- fresh milk without sugar
- 1 tablespoon salty butter
- 1 teaspoon oil
Equipment
glue jarrefrigerator
Tips
- Puree the mixture to preserve longer.
- Turn off the fire waiting for the sauce to cool, then put it in the glue jar and into the refrigerator to use gradually.
Related recipes
Canh mồng tơi (Malabar spinach soup)
Vietnamese · Soup
Chicken Pho
Vietnamese · Soup
Gochujang Braised Pork Belly Bánh Mì
Vietnamese · Soup
Hủ Tiếu Khô Sauce
Vietnamese · Soup
Homemade Pho
Vietnamese · Soup
BÚN CHẢ-INSPO SALAT
Vietnamese · Soup
Bún Thịt Băm (Vietnamese Minced Pork Noodle Soup)
Vietnamese · Soup30m
MEXICAN PHO
Vietnamese · Soup
BÚN RIÊU CUA BẮP BÒ
Vietnamese · Soup
Riêu Cua
Vietnamese · Soup
Cách nấu riêu cua ngon đúng cách
Vietnamese · Soup
Bí Quyết Lọc Riêu Cua Chuẩn
Vietnamese · Soup