關於 chicken ramen with egg ，我們在網路上蒐集到這些相關的討論、資訊與評價

Miso ramen with baby clams and an egg. 🍜🐚🥚
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📝 Ingredients for 2 servings:
• 1 tbsp butter
• 2 tbsp olive oil
• 2 eggs
• 4 cups of chicken stock
• 2 cloves of garlic, smashed
• ginger, 3 inch piece, sliced
• 3 pieces scallions, chopped
• 3 tbsp miso paste
• 2 servings of ramen noodle
• 200 grams baby clams
• Scallion, chopped for garnish
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♨️ Cooking:
• Add butter and olive oil into a pan with baby clams. Cook until the butter dissolves.
• Soft-boil 2 eggs
• Bring chicken stock, garlic, ginger and scallions to a boil (10-15 mins)
• Dissolve the miso paste in the chicken broth
• Cook noodles to your liking.
• Transfer the noodles and broth to 2 bowls. Top each bowl with clams, egg, and scallions. Enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by me 🤓
#davidthefoodie #foodie #food #ramen #seafood #babyclams #cooking #noodle #homemade #cheatmeal #noodles #egg #foodporn #delicious #lunch #dinner #breakfast #brunch #nomnom #foodblogger #EEEEEATS #cookingrecipe #eatthis #asian #eatthis #easyrecipes #feastagram #foodandwine #homecooking #feedfeed

Miso ramen with baby clams and an egg. 🍜🐚🥚
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📝 Ingredients for 2 servings:
• 1 tbsp butter
• 2 tbsp olive oil
• 2 eggs
• 4 cups of chicken stock
• 2 cloves of garlic, smashed
• ginger, 3 inch piece, sliced
• 3 pieces scallions, chopped
• 3 tbsp miso paste
• 2 servings of ramen noodle
• 200 grams baby clams
• Scallion, chopped for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
♨️ Cooking:
• Add butter and olive oil into a pan with baby clams. Cook until the butter dissolves.
• Soft-boil 2 eggs
• Bring chicken stock, garlic, ginger and scallions to a boil (10-15 mins)
• Dissolve the miso paste in the chicken broth
• Cook noodles to your liking.
• Transfer the noodles and broth to 2 bowls. Top each bowl with clams, egg, and scallions. Enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by me 🤓
#davidthefoodie #foodie #food #ramen #seafood #babyclams #cooking #noodle #homemade #cheatmeal #noodles #egg #foodporn #delicious #lunch #dinner #breakfast #brunch #nomnom #foodblogger #EEEEEATS #cookingrecipe #eatthis #asian #eatthis #easyrecipes #feastagram #foodandwine #homecooking #feedfeed

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

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葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

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紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

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How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

For this video, we went down to a special kitchen to whip up a massive 7KG Collagen Ramen Challenge with the help of Chantalle Ng (@chantalleng)! Chantalle is the star of the Mediacorp drama My Star Bride, playing the titular role in the form of a Vietnamese bride. The collagen broth comes from her very own brand, Yuan Collagen, which she co-founded with her friend Minying. The collagen is chicken-based and is extremely high in protein (10g per 100ml) with half the number of calories of your average collagen broth. The noodles we used were also provided by Chantalle’s company, a type of homemade egg noodles.

After a quick cooking process and with the help of some pre-cooked ingredients, Chantalle assembled the final bowl of noodles. It consisted of 11 portions of noodles, char siew, eggs, pork dumplings, seaweed and fried chicken, topped up with a healthy amount of the Chicken Collagen broth. It came up to almost 7KG and even more broth was added towards the end of the challenge.

It was a rich, nutritious and hearty ramen meal that I did not struggle to complete. Naturally, it was different from your typical Japanese ramen broths – a lot more “chickeny” in flavour and much thicker. The pre-cooked items were decent.

The strength of such a broth base is its versatility. You could use it for any dish you can imagine that requires some form of liquid to be added, such as risotto or hotpots. The broth acts as a flavourful and nutritious base for you to develop your meal on. In a pinch, you could even use it to cook instant noodles!

You can see more of Chantalle in her upcoming drama, Live Your Dreams, airing in September!

Purchase Chantalle’s broth here: www.yuanfoods.com

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バーミヤンの期間限定！天然海老と夏野菜の冷やし中華の作り方の動画です

チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777

0:00　開始
0:18　味玉子の作り方
0:40　人参と玉ねぎのマリネの作り方
3:03　レモン醤油だれの作り方
3:53　海老の下ごしらえ
4:32　オクラやズッキニーの下ごしらえ
6:21　麺の準備
7:53　本調理
8:41　盛り付け
9:15　完成

レシピ：https://cookpad.com/recipe/6836089
ブログ記事：https://ameblo.jp/cooking-s-papa/entry-12681598087.html

天然エビと夏野菜のレモン冷やし中華（1人分）
　中華麺：1玉
　赤エビ：2尾
　ズッキーニ：3枚
　人参と玉ねぎのマリネ：少々
　オクラ：1本
　味玉子：1/2個
　レモン醤油だれ：たっぷり
　炒りゴマ：少々

特製レモン醤油だれ（cc分）
　水：300cc
　鶏がらスープの素：小さじ1.5
　レモン果汁：40㏄
　醤油：80㏄
　酢：60㏄
　砂糖：40g
　ごま油：小さじ1

人参と玉ねぎのマリネ
　人参：1/2本
　玉ねぎ：1/4個
　塩：一つまみ
　水：大さじ1
　EXVオリーブオイル
　酢：大さじ
　塩：少々

味玉子（4人分）
　玉子：2個
　めんつゆ：30㏄

★フォローよろしくお願いします！/Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。

How to make Hiyashi Chuka with shrimp and summer vegetables.

When the temperature rises, we start to crave one of our beloved summer dishes Hiyashi Chuka in Japan.
Hiyashi chūka is a Chinese noodle style Japanese dish consisting of chilled ramen noodles with various toppings.

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Recipe in Japanese：https://cookpad.com/recipe/6836089
Report in my blog：https://ameblo.jp/cooking-s-papa/entry-12681598087.html

Cold noodle with shrimp and summer vegetables(for 1 serving)
1 portion Ramen noodle
2 shrimp
3 sliced zucchini
　some marinated carrot and onion
1 okura
1/2 Aji tamago
100cc sauce
some sesame seeds

special lemon sauce（cc)
300 ml water
1.5 tsp chicken stock powder.
40 ml lemon juice
80 ml soy sauce
60 ml vinegar
40 g sugar
1 tsp sesame oil

Marinated carrot and onion
1/2 carrot
1/4 onion
1 pinch salt
1 tbsp water
1 tsp EXV olive oil
1 tsp vinegar
some salt

Aji Tamago(for 4 servings)
2 egg
30 ml Mentsuyu

★Please follow me!
Twitter: http://twitter.com/s_papa777
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◆【５分漬けるだけ】料理人の父が遺してくれた我が家の神レシピ『超やべぇ野菜漬け』
Recipe⇒https://youtu.be/RKDGG9w9GWg

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】（保存期間：冷蔵で約4日、冷凍で約1か月）
●中華麺（ご飯、冷凍うどん、そうめん、パスタ何でも合うよ♪）
●豚ひき肉：約400~500g
●えのき：1パック（椎茸でも美味しいよ♪）
●ニラ：5本くらい（好きな方はもっと多くてももちろんOK）
●卵：人数分
●にんにく：2片（チューブタイプでも大丈夫なんですけど香りが全然違うので出来れば生がオススメ）
●生姜：にんにくと同量くらい
●紹興酒：大さじ2（普通のお酒でもOK）
●みりん：大さじ2
●醤油：大さじ2
●赤味噌：大さじ2（普通のお味噌でもOK）
●オイスターソース：大さじ1
●砂糖：大さじ1
●甜面醤：大さじ1
●豆板醤：小さじ1（コチュジャンでもOK）
●創味シャンタン：小さじ1/2〜1（鶏ガラスープの素、ウェイパーでもOK）
●花椒油（胡麻油でもOK）
●ごま油
●ブラックペッパー
●お好みで花椒、ラー油、きゅうり、メンマ
※お使いの味噌によって塩分が変わってくるのでまずは大さじ2入れて味見をしてから足してみてね♪
※砂糖も甜面醤を使わない場合やお使いの味噌によって変わるので味見をしてからお好み量入れて下さい。
-------------------------------------------------------
前回本当に沢山の方に作って頂けて沢山の方に大好評だった
父が遺してくれた我が家の神レシピ！(父ちゃんもきっと喜んでます)
今回はその第二弾という事で
『超やべぇ肉ニラえのき』作らせて頂きました。
お店に負けないような本格的な味をご家庭でも簡単に作れるよう
父ちゃんが考えてくれたものです。（暑い時期になると必ず作ります♪）
香ばしい味噌の風味、きのこの旨味や色んな出汁を吸った豚肉が、本当に味わい深く、最高にやみつきな美味しさなんです(*^^*)
しかも香りまで最高に美味しく仕上がってます。
(昔、家近くでこの香りがするとダッシュで家に帰った良い思い出がありますｗ)
お客様第一で病気になってからもお店を休む事は一回も無かったくらい、料理で美味しいと言ってくれるお客様の笑顔が大好きな父ちゃんだったので、コロナ禍で本当に大変な世の中ですが、前回同様、このレシピで少しでも多くのご家庭の食卓で笑顔が作れたら、天国にいる父ちゃんも喜んでくれると思います。
これからの季節、冷やしたラーメン、うどん、素麺にも最高だと思いますし、
あとはやっぱご飯！！!(^^)!
ほっかほかのご飯にこの『超やべぇ肉ニラ』を乗せて卵乗せて食べたら、ウマすぎて最高に幸せな気持ちになれます♪
ダイエットや糖質制限されている方は、きゅうり、大根、人参をスティックにしてディップして食べても良いですし、豆腐や、今回みたいに茄子やズッキーニの上にチーズと一緒に乗せて焼いても最高に美味しいです。
カレーに乗せたり、パスタに和えたり、グラタンの具材にしたり、春巻きで巻いてもマジで旨いですよ♪
今回も作り方は炒めるだけ！おつまみに関しては乗せて焼くだけ！（オマケまで見てくれた皆さんありがとう♪）
どちらも本当に簡単ですけど、とにかく味と香りが最高に美味しいです。
ご家庭で簡単に作れるお店の味を是非皆さん作ってみて下さい。
あと花椒を食べた事がない方は今回の料理は花椒抑えめなので、これを機に一度使ってみて下さい。少しピリッとした痺れる辛味や香りが本当にやみつきになりますよ♪

[Ingredients] (Preservation period: about 4 days refrigerated, about 1 month frozen)
● Chinese noodles (Go well with rice, frozen udon, somen, pasta as well ♪)
● Minced pork: about 400~500g
● Enoki mushrooms: 1 pack (Shiitake mushrooms are also good)
● Chives: about 5 chives
● Eggs: enough for several people
● Garlic: 2 cloves
● Ginger: about the same amount as the garlic
● Shoko-shu: 2 tablespoons (Normal sake is fine too)
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Red miso paste: 2 tablespoons (You can use regular miso too)
● Oyster sauce: 1 tablespoon
● Sugar: 1 tablespoon
● Tian men jiang: 1 tablespoon
● Dou ban jiang (or gochujang): 1 tablespoon
● SOMI shantung: 1/2 to 1 teaspoon (or chicken broth or Weipa)
● Huājiāo oil (Sesame oil is fine too)
● Sesame oil
● Black pepper
● Huājiāo, Ra-yu, cucumber, pickled bamboo shoots as you like
※ The salt content will vary depending on the miso you use, so try
adding 2 tablespoons and taste before adding more.
※ If you don't use sugar or Tian men jiang, or depending on the miso
you use, the taste will vary, so taste it before adding the desired
amount.
-------------------------------------------------------
The last time I shared the recipe my father left to me, I had a lot of people make it and it was a big hit.
(I'm sure my dad would be happy to hear that.)
This time, I made the second version, "Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping"
My dad came up with this recipe so that you can easily make it at home with the same authentic taste of a restaurant. (I always make it when the weather is hot ♪)
The fragrant miso flavor, the mushroom flavor, and the pork that has absorbed the various broths are really flavorful and addictive (*^^*)
Moreover, the aroma of the pork is also very delicious.
(I have good memories of dashing home when I smelled this aroma near my house in the past.)
Even after he got sick, he never took a day off from work.
He loved to see the smiles on his customers' faces when they said how delicious his food was.
I think my father in heaven would be pleased if you give it try.
It would be great with chilled ramen, udon, or somen in the coming season.
And then there is rice! (^^)!
If you put this "Amazingly Yummy meat sauce" on a bed of rice and top it with an egg, it will be too good to eat and you will be very happy.
Again, all you have to do is stir-fry them!
And as for snacks, just put them on top and bake them! (Thanks to everyone who took the time to look at the extras ♪)
It's really easy to make, but the flavor and aroma are just amazing.

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