Tung Kee Bak Kut Teh Traditional Penang Vegetarian 380g

成分：植物油，當歸，萬參，川萬，甘革，玉竹，鹽總譏紛。 備用：油絛，炸豆干，冬菇，蘑菇，金針菇，素魚丸，素羊肉等 。

烹調法（供3人）:  

• 將3碗清水(+/-850ml)倒入锅內，加入三湯匙半素肉骨茶酱和少許晒油拌勻添入適量酱油调味。慢火煮約三十分钟至素肉骨茶湯香味溢出。（醬枓的使用份量可隨個人口味增加或減少）
• 随后加人備料，煮約十分鐘直至備料熟透．即可食用。

其他用途：素肉骨茶汤加上备料后，可加入面，米粉或面线，即可享用。  

Ingredients: Vegetable oil, Dang-gui, Dang-xin, Chuan-xiong, Gan-chao, Yu-zhu, Salt, Sugar, Starch

Prepare: You-tiao, Fried Bean Curd, Dried Mushroom, Button Mushroom Golden Mushroom, Vege Fish Ball, Vege Mutton. Etc.

Cooking Methods (For 3 persons):

1. Mix 3 : spoons of vege Bak Kut Teh paste and some thick soya sauce with 3 bowls of water (850mI) in a pot. Add a little soya sauce to taste Heat for 30 minutes until fragrant (May increase or reduce the paste according to preference flavour)
2. And then add in the preparation materials, boil for 10 minutes until the materials cooked. Serve hot.
    

Other Usage: Vege Bak Kut Teh Soup may serve hot with noodle, rice vermicelli & mee-suah together with preparation materials.

Pickup: RM 0.00 (2 - 1 Working Days)