Doonghiib.

Thai food Thai food Thai food 




Ingredient
Duck eggs (especially egg yolks) 20 eggs.
5 cups of sugar.
The 5 cups water Laidak not.
MF for Doonghiib cup.


How sweet Doonghiib.
1. Separate the yolk from the egg rolled out of the membrane around the yolk.
Put the egg yolks into the whites with a secondary attack.
Never longer than 10 minutes, the eggs will rot, too. If I hit it.
To add another egg yolk.
2. The flowers floating in water. To make the water smell.
The brass pan of water to boil for floating flowers.
Add brown sugar. Simmer until sugar is dissolved.
The second is to heat up again. Simmer the syrup thickens.
3. The syrup from the heat. Beat the eggs to drop. Spoon the egg drops by my mouth the size of the cup.
MF is a drop of about 7-8 pieces, then heat up again.
Mature enough to cook the second side to the plate on the tray.
Set aside a few minutes to warm your hands and then put it sup sup 5-8.
MF scoop cup syrup and set aside to put in the middle Doonghiib.
Is then taken out of the cup.