- Milk, 1 quart
- Nonfat dry milk powder, 1 cup
Add milk in a bowl and add dry milk powder to it. Use the beater to dissolve the milk powder completely. Put the bowl in the refrigerator. Freezing of fortified milk enhances its flavor.
- Finely chopped celery, 1
- Finely chopped onion, 1
- Uncooked vermicelli, 1 oz
- Butter, 2 oz
- Water, 4 pints
- Blade mace, 1
- A pinch of salt and pepper
Heat the butter in a saucepan and sauté chopped onion in it, until turned brown. Then add finely chopped celery, mace, water, salt and pepper to it. Heat the mixture on medium flame, until the celery is thoroughly cooked. Once it is cooked, remove water from the pan and cook the vermicelli in it. Now, serve the cooked celery with this vermicelli.
- Whole milk, 2 cups
- Vanilla yogurt, 10 oz
- Ripe banana, 1
- Sugar, 2 tablespoons
- Ice cubes (optional)
Cut the fruits and put them in the blender, along with yogurt, milk and sugar. Blend all the ingredients well and keep on blending while you add ice cubes one by one in the mixture. Once it becomes smooth, the yogurt is ready to serve!
- Mung beans, 50g
- Honeysuckle, 30g
- Chrysanthemum, 10g
Clean the mung beans and put them in a skillet. Add around 3 cups of water and cook them for about 30 minutes by covering the skillet. Until the beans get cooked, put chrysanthemum and honeysuckle in a clay pot and add 3 cups of water to it. Decoct them for about 15 minutes. Filter and leave the liquid part aside. Beat the cooked beans well and then add the chrysanthemum and honeysuckle soup to it. Combine well and serve.
- Finely chopped cabbage, 1 small
- Finely chopped green tomatoes, 2 small
- Finely chopped onions, 2 small
- Finely ground black peppers, 2
- Finely chopped green peppers, 2
- Sliced carrots, 4 slices
- Sliced beans, ½ cup
- Celery stalks, 5
- Apple cider vinegar, ½ cup
- Chopped thyme leaves, 1 teaspoon
- Olive oil, for cooking
- Salt, to taste
Heat up a skillet and sauté the tomatoes for about five minutes. Then add all the vegetables and stir them well. After a few minutes, add vinegar, black pepper, thyme and around 6 glasses of water to the skillet. Bring the mixture to simmer for about 1 hour. Add salt at the end and strain the soup in a deep bowl. Your cabbage soup is ready to serve.