Boiled chicken with radish and crisp bones
material
Ingredients: 200g of carrot, 0/00g of chicken crisp bone/kloc-,20g of mushroom, 0/0g of ginger/kloc-and 0/0g of onion/kloc-. 20g of peanut oil, 0/5g of salt/kloc, 0/0g of monosodium glutamate/kloc, 0/50g of chicken essence powder/kloc, and clear soup.
working methods
1. Peel carrot and cut into thick slices, wash chicken crisp bones, slice mushrooms, slice ginger and cut onions.
2. Heat the pan and put oil, add ginger slices and chicken stir-fried bones and stir-fry.
3. Add clear soup and carrot and cook for15min, then add salt, monosodium glutamate and chicken powder, cook for 5min on medium fire and pour into the soup bowl.
Auden
If there is no concentrated juice of big bones, you can add 1/8 teaspoons of salt and 1/4 teaspoons of fresh chicken powder instead of seasoning.
material
1 fish tofu, 75g white radish, 75g carrot, 1 pig blood cake, appropriate amount of other cooking materials, 600㏄ water, 1/4 cans of concentrated bone juice and a little pepper.
working methods
1.) Wash and peel carrots and white radishes, cut pig blood cake into small pieces, and wash the ingredients cooked in Guandong and cut them into appropriate sizes for later use.
2.) Boil a pot of water, and put carrots and white radishes in the water until they are soft.
3.) Put 600㏄ water into another pot, put the concentrated juice of bone and pepper into the pot to boil, and then put all other ingredients into the pot to cook until it is cooked. It is better to dip in sweet and spicy sauce before eating.