Factory best selling Biodegradable disposable 12oz cup to Amsterdam Factory
Factory best selling Biodegradable disposable 12oz cup to Amsterdam Factory Detail:
The main raw material ingredient extracted from oil and oil resources have been increasingly scarce, all materials are extracted from the oil burning of non-biodegradable will pollute the environment.
The main using starch as raw materials, starch extracted from plants, belonging to the renewable resources is a return to natural environmental degradation products.
Important Characteristics for our Biobased food packaging products:
Hygienic, non-toxic and safe for human usage
Biodegradable and environmentally friendly
Safely resistant to seepage in temperatures of up to 100℃ (for water) and 120℃ (for oil)
Safely usable in conventional ovens, microwaves, refrigerators and freezers
Being degradable as well as recyclable it is very safe and friendly to the environment. It will biodegrade within a period with the necessary moisture and oxygen.
Contain no harmful, additives, preservatives and colourants.
Affordable, cost effective and sustainable alternative.
» is packaging made from mother nature’s gifts.
» can be made from renewable resources or waste streams
» can offer innovative features and beneficial barrier properties
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» can offer environmental benefits in the end-of-life phase
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Welcome to contact with us for more details.
Product detail pictures:
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TURKISH MEADOW SOUP FROM SCRATCH – Traditional Yogurt-Rice and Mint Soup
Music: Silifkenin Yogurdu – Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I’d like to show you my version of ‘YAYLA CORBASI’, Turkish yogurt soup from scratch. We usually cook it with left-over rice and you can find the link for that version down below this video. But to prepare it from scratch is also very easy. Yayla corba is a very comforting soup especially for the winter, highly nutritious and tastes amazing.
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Click here for Yayla soup with leftover rice recipe:
1 cup Turkish süzme yogurt (thick yogurt)
1 cup milk
1/2 cup uncooked rice
4 cups water
1-2 tbsp butter
1 egg yolk
1 tsp dried mint flakes
1 real tablespoonful cornstarch
Combine the rice and 3 cups water in a pan, add a pinch of salt and bring to a boil over medium heat.
Meanwhile, combine 1 cup water, 1 cup yogurt and the egg yolk in a bowl, then whisk.
Add 1 real tablespoonful corn starch and whisk again, set aside.
When the rice comes to a boil, reduce the heat to medium-low.
Heat the milk and set aside.
To warm-up the yogurt mixture, add a few spoons of hot water from the pan then whisk it well.
Pour the yogurt mixture slowly into the pan while stirring the soup slowly.
Simmer for about 10 minutes or until the rice is cooked, stirring constantly.
When the rice is cooked, stir in the heated milk.
Melt 1-2 tbsp butter in another saucepan.
Meanwhile, season the soup to taste, I usually add 1 tsp salt.
When the butter melts, add 1 real teaspoonful dried mint flakes and sautee while stirring for about 1 minute.
Pour the mint-butter sauce into the soup and mix.
Bring to a boil then turn off the heat and serve hot.
Yayla Soup thickens when it sits for a while so you may add a little water when reheating to thin to desired consistency.
READY Thank You For Watching!
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By Tom 2016-5-28 14:44
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By Maggie 2016-5-30 19:39