Take out the internal organs of the bird shell, wash it, blanch it with ginger wine in boiling water, take it out and dip it in seasoning juice.

Menu Name: Tri-color mixed bird shell

Gourmet: home-cooked dish

Production method: mixing

Taste of dishes: light.

Type of dishes: cold dishes

Production method: raw materials

400 grams of bird shell, a little green pepper, a little carrot, onion, ginger, yellow wine.

condiment

2 tsps of refined salt1/,2 tsps of monosodium glutamate1/,a little garlic paste, and 2 tsps of onion oil.

working methods

1. Wash bird shells, green peppers and carrots with clear water respectively.

2. Add water to the wok to boil, add onion, ginger and yellow wine, add bird shells, green peppers and carrots, and take them out; Medium cool, spare.

3. Put the bird shell, green pepper and carrot together, add salt, monosodium glutamate, garlic paste, onion oil and other seasonings, and mix well to serve.

Material replacement

Bird shells in raw materials can be replaced by arctic shells to become tricolor arctic shells.

Taste change

Only horseradish is used in the seasoning, and it becomes horseradish bird shell and horseradish arctic shell.