Flujo de caja

Mazamorra morada
1. - to toast the nail of smell, the anise and the cinnamon.
2. - in a pot to put 5 liters of water and we add the purple maize, the spices, the rind of pineapple and rind ofsmall peach. We stop to cook.
3. - you see one ready to strain the concentrate.
4. - reserve 100mlm of concentrate and the rest return to the pot.
5. - in the liquid of the pot we add the smallpeach and the pineapple cut in Macedonian, the hydrated thieves, the vanilla liquidates, the sugar, and the flour of yam and chuño diluted in the cold concentrate.
5. - allow that he should boil acouple of minutes y extinguish the fire.
6. - then we add the juice of lemon to give him sheen and then we serve dusting with ground cinnamon.

Utensilios”
Pot
Dipper
Vol
Knife
Table ofstinging
Colander
Observacion
1.-To dissolve the flour of yam and chuño in 100 mlm. of cold concentrate.
2.-To the moment to thicken the boiled maize with honey to move with dipper of wood, not withmetal like that we will avoid that suelte the boiled maize with honey.

Purple 1.-maize
2.-Nail of smell
3.-Anise in grain
4.-Cinnamon in branch
5.-Rind of pineapple
6.-Rind of small peach7.-waters
Boiling
1.-Small peach
2.-Thieves
3.-Pineapple
4.-Flour of yam
5.-Flour GIVES CHUÑO
6.-Vanilla liquidates
7.-Concentrate of maize
8.-Azucar white
Service
Juice oflemon
Concentrate of maize

ARROZ CON LECHE
Concentrate
1. It waters down
2. Cinnamon informs
3. Anise in grain
4. Nail of smell
5. Zeste of orange and lemon
Boiling
1. Rice of longgrain
2. Condensed milk
3. Azucar white
4. Vanilla liquidates
5. Dehydrated coconut
6. Yolks of egg
7. You happen negresses
8. Evaporated milk
9. Fresh milk
Service
1. Pure grappa2. Zeste of orange
3. Cinnamon in powder

PREPARATION
1. TO TOAST THE CINNAMON, ANISE AND NAIL OF SMELL.
2. IN A POT TO PUT THE WATER, THE BROWN SPICES, THE ZESTE OF ORANGE AND OF LEMON. WE...