Ingredients: dried chicken fir100g, 3 yuba, 30g winter bamboo shoots.

25g cucumber, 25g oil, 4g salt, 100g vegetarian soup, 5g sugar, 2g monosodium glutamate and 5g sesame oil. Method:

(1) Soak the dried chicken ears thoroughly in warm water and wash them for later use; Soak the yuba thoroughly with clear water, then scald it in a boiling pot, take it out, squeeze it dry, and cut it diagonally.

Fried elements with termites

Small segment; Cut the winter bamboo shoots into diamond-shaped blocks; Slice the cucumber.

(2) Put a clean pot on the fire, heat it with oil, stir-fry it with chicken fir, and stir-fry it with yuba, winter bamboo shoots, salt, vegetarian soup and white sugar for 2 minutes. Stir in cucumber slices and monosodium glutamate, pour in sesame oil, and serve.

Key points: Add cucumber slices and monosodium glutamate before cooking.

Fresh chicken and mushroom soup

Ingredients: appropriate amount of fresh chicken, 60g of mushrooms, Flammulina velutipes 100g, 40g of auricularia auricula, 50g of Chinese cabbage 100g and carrots.

Practice: add a proper amount of water to the pot, add fresh chicken, add mushrooms, Flammulina velutipes, fungus and carrots after boiling, simmer slowly after boiling, and finally add Chinese cabbage and cook until it tastes delicious.

Efficacy: Qinggan Mingmu adopts high-quality raw materials, unique formula and special.

The seasonings developed by the industry are spicy but not dry, fresh but not greasy. Its characteristics: "hemp, spicy, fresh, fragrant, full of color and flavor." This product is a series of delicious wild delicacies, all made of natural wild delicacies, seasonal vegetables, peppers, vegetable oils and natural spices. Features "fresh, crisp and spicy", ready to eat. The shelf life is as long as 12 months. There are 15 varieties: Boletus, Penicillium, Tricholoma matsutake, Agrocybe aegerita, Mushroom, Pleurotus eryngii, Flammulina velutipes, Pleurotus ostreatus, Lactarius, Hericium erinaceus, Black Peony, Lactarius, Coprinus comatus, Coprinus comatus and Jade Emperor Mushroom, which have very high nutritional value. Raw materials: fresh chicken1000g, salt and pepper10g, rapeseed oil100g and sesame oil10g.

Practice: (1) Select thick and tender chicken kebabs, remove the cap (for other purposes), cut the soil and wash it, and cut the chicken kebabs into pieces with a 1 cm thick oblique knife. (2) Wash the wok and heat it with high fire. Pour 100g rapeseed oil into the pot, then pour out the oil, put the chicken pieces neatly into the pot, fry them slowly over medium heat, rotate the wok while frying, and gradually pour the lard along the edge of the wok with a spoon. When the chicken nuggets are golden on both sides, put them in the pan, sprinkle with salt and pepper and drizzle with sesame oil. Ingredients: 500g of fresh chicken, 250g of ham, 4 eggs, 500g of pig oil, monosodium glutamate 1 g, refined salt1.5g, 0.5g of pepper, 250g of edible oil and 50g of dried starch.

Practice: (1) Choose 500 grams of thick fat chicken stalks, peel and wash them, and cut out 40 pieces. Cut the ham into 20 pieces about the size of the chicken flock. Use egg white to make egg white paste. (2) Wash the pig net oil with cold water, cut it into 10 cm cubes, put it on the chopping board, take it out and drain the water, sprinkle the evenly mixed monosodium glutamate, pepper and refined salt on the net oil, then put a ham between the two chickens in the net oil, seal it with egg white paste, wrap it with dry starch, and fry it in an oil pan until golden brown.

Features: This dish is from Huang Cancan, delicious, crispy and delicious.