Foe-yong-haisaus
Chin. Ind. Rest. kookboek, p. 60–61
Ingredients
- Neutrale olie om in te bakken
- ¼ ui, in repen van 2 cm
- ⅓ stengel bleekselderij, in grove stukken
- 1 tomaat, in partjes
- ⅓ kleine wortel, in stukken
- ¼ citroen, in plakken
- 50 ml natuurazijn
- 75 gram tomatenpuree
- ½ theel. zout
- 50 gram kristalsuiker
- 25 gram ketchup
- 50 gram boter
- 50 gram tarwebloem
- Handig
- 2 gesteriliseerde potten van 500 ml
- 1 eetlepel olie
- 1 liter water
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