Manufacturer: ARİFOĞLU SPICE AND FOOD IND. TRADE. LTD. STI.
Chicken Broth Powder Bouillon 250 gr. Tin box
"While marinating in some dishes, sprinkling in some dishes,
you can either make a mortar or consume it as a condiment;
Secrets of Flavor Series 1 - 10”
“Natural, Additive-Free, Preservative-Free Mixed Spices” and Preservative-Free Bouillons”
Chicken Broth Powder Bouillon
No Preservatives
Ingredients: Salt, corn starch, sugar, yeast extract, hydrolyzed vegetable protein, chicken fat, dried onion powder, dried garlic powder, turmeric, vegetable oil (sunflower), flavoring (chicken), caramel powder (E150 d), flavor enhancer -monosodium glutamate, dried chicken (0.1%).
Store in a cool, dry place away from light.
It is produced in accordance with the Turkish Food Codex. It may contain traces of breadcrumbs, celery, sesame, mustard, or powder, even though it is filled in different machines in the same production area.
Usage: 1 tablespoon (20 gr) Arifoğlu Chicken Broth Powder Bouillon is used by dissolving it in boiled water (1 lt).
consumption instruction: It is used by dissolving in boiled water in all kinds of soup, rice and bulgur pilaf, various and vegetable dishes.
“It is recommended to be used by joining the meal close to cooking”
Red Lentil Soup: (for 4 people)
2 cups of red lentils are started to be cooked with 1 liter of water. When the mixture boils, 1 glass of cold water is added. When the mixture starts to boil again, another glass of cold water is added. This accelerates the cooking of red lentils. Cooked lentils are passed through a blender after they absorb the water. In a separate pan, 1 tablespoon of flour is roasted with 2 tablespoons of oil or butter until lightly browned, added to the soup, and mixed to prevent lumps. 20 gr (1 tablespoon) Arifoğlu Chicken Broth Powder Bouillon is added to 1 lt of boiled water and dissolved, mixed with lentils that have been passed through a blender and shriveled, and cooked for 5 minutes. Service is done. Enjoy your meal.
Please taste your food before adding salt.
EN
