Ingredients: hypsizygus marmoreus 1/2 boxes.
Accessories: Dictyophora indusiata 8, Chinese yam 100g, chestnuts 8 (fresh), cherry tomatoes 6, broccoli 100g and quail eggs 6.
Seasoning: salt 1 teaspoon, soy sauce 1 teaspoon, chicken essence 1 teaspoon, sesame oil 1 teaspoon, starch and water.
The practice of bamboo sun hodgepodge
1. Dictyophora indusiata is soaked in light salt water until soft, and the cap is removed.
2. Peel the small tomatoes after blanching.
3. Peel the chestnut soup, and shell the quail eggs after they are cooked.
4. Peel and cut the yam into small pieces, and pick small flowers of broccoli.
5. hypsizygus marmoreus tore into small flowers and cleaned them.
6. Add 1 bowl of half water to the pot, first put the millet and yam into the pot, and then turn to low heat 10 minute.
7. Put all the remaining materials into the pot.
8. Add salt, soy sauce and chicken essence.
9. Cook over medium heat for 5 minutes and thicken with starch.
10. Drop sesame oil after turning off the fire and enjoy.