Curried Persimmon Soup

• 来源期刊: 今日中国：英文版
• 学科: 工学
• 年，卷（期）: 2002,（12）
• 页码范围: 50-50
• 页数: 1页
• 分类号: TS972

摘要

3 1/2 pounds (about 6 cups) of Ming Tomb persimmons, skinned1/2 cup of minced onion1 1/2 tablespoon minced fresh ginger1 cup chicken broth (divided into 4 parts)Another 3 cups of chicken broth1 1/2 teaspoons of curry powder