condiments

Tender broad bean

400 grams

condiments

Dietary alkali

3g

Yunnan ham

5g

Concentrated chicken juice

10g

Abalone juice

5g

ginger slice

2g

Mountain spring water

500 ml

step

1. Wash broad beans and drain for later use.

2. Put the edible alkali into a nonmetallic container.

3. Put the broad beans into a container containing edible alkali, then pour 300 ml of boiling water and stir until the edible alkali is dissolved.

4. Let stand and soak for 20 minutes. At this time, the color of the soaked alkaline water has been seen.

5. Rinse the soaked broad beans with clear water for 20 minutes, and rinse thoroughly to remove the edible alkali attached to the broad beans.

6. Rub the washed broad beans with your fingers a few times, and you can take the beans out of the bean skin, and then blanch the beans for 3 minutes.

7. Then pick it up and rinse it with cold water for later use.

8. Cut the cloud legs into extremely thin pieces, 3 grams of thin pieces into filaments, and two pieces are used for other purposes.

9. Put the shredded ham into a non-stick pan, bake it over medium and low fire until it is cooked, and it smells like ham. Turn off the fire.

10. Pour the concentrated chicken juice and abalone juice into the seasoning bowl.

1 1. Pour in mountain spring water and stir well to get "chicken juice".

12. Put ginger slices, ham slices and supercooled broad bean kernels into chicken juice.

13. put it in a steamer and steam it 15 minutes before taking it out.

14. Take out the pan, scoop up the steamed broad bean kernels and put them on a plate.

15. Inject chicken juice, and then add the shredded ham in step 9, which is slightly finished.

skill

Abalone juice, concentrated chicken juice and cloud legs are all salty enough, so there is no need to add salt to taste.