Making material
Ingredients: ham100g chicken100g Pleurotus ostreatus 250g cabbage 500g.
Seasoning: salt 5 g pepper 65438+ monosodium glutamate 65438 0 g lard (refined) 50 g each.
manufacturing method
Tear Pleurotus ostreatus into large pieces;
2 Ham and chicken are cooked and cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;
Put a wok in medium fire, add lard and heat it to 50%, add Pleurotus ostreatus and Chinese cabbage, stir fry, add chicken and ham, add refined salt, chicken soup (1000ml), pepper noodles and monosodium glutamate, and bring to a boil.
Three fresh foods are divided into three fresh foods: ground, tree and water. The three fresh plants are broad bean, amaranth and cucumber (amaranth, wheat, broad bean, amaranth, broad bean and garlic sprout); Three fresh trees are cherries, loquats and apricots (plums, apricots, cherries, plums, cherries and toon heads); The three kinds of fresh water are marine fish, puffer fish and shad (shad, shad and yellow croaker, as well as shad, whitebait and mackerel). Among them, tasting fresh land is the most common. In the northeast, three fresh potatoes, eggplant and pepper are fried together.
Seafood hotpot used 250g sea cucumber, 250g prawn and 250g cooked chicken.
Seasoning: ham 25g, winter bamboo shoots 1 00g, cooked rape150g, Chinese cabbage1000mg, refined salt1g, monosodium glutamate 3g, chicken soup1500mg.
Production method: wash and blanch the cabbage and cut it into cubes.
Cut sea cucumber into spatula, peeled prawns into 0.2cm pieces, cooked chicken into 0.2cm pieces, ham and winter bamboo shoots into 0.2cm pieces, and pat rape loosely with a knife.
Put the cabbage under it, then add seasonings such as sea cucumber and chicken slices, and put prawns on it.
Put the chicken soup into a frying spoon, add salt and monosodium glutamate, boil it, pour it into a hot pot, cover it tightly, and heat it until the cabbage is cooked.
Features: bright color, fresh and mellow taste, can be used for banquet soup.