Délicieux plat de printemps. ASMR

The video shows how to make a spring dish featuring oxalis soup and oxalis egg tarts. First, a pot of broth is prepared with 0.5 kg of meat, 3 L of water, potatoes, carrots, onions, and seasonings. The meat is boiled until tender, then shredded and added back to the broth along with diced oxalis and beaten egg poured in a thin stream. The soup is finished with chopped greens and spices. For the tarts, a yeast dough is made from water, flour, yeast, salt, sugar, and oil, left to rise, then flattened and filled with a mixture of chopped oxalis, hard‑boiled eggs, green onions, salt, and pepper. The filled dough is baked at 200 °C for 20–30 minutes, optionally brushed with egg or milk.