Accessories: Lentinus edodes (dried) 15g starch (broad bean) 20g.
Seasoning: pepper 1g salt 3g soy sauce 10g coriander 15g sesame oil 20g monosodium glutamate 3g garlic 15g shallot 15g each.
How to stew white clouds with three dice;
1. Wash the tenderloin, cut it into two sections, remove the fishy smell, cut it into squares with a square of 1 cm, and blanch it thoroughly with boiling water.
2. Cut the water mushroom into cubes 1 cm square, and wash it;
3. Beat the eggs in a bowl, add salt and monosodium glutamate, stir well, steam them into old cakes in a cage, and take out the dice cut into 1 cm square;
4. Peel and wash the onion, cut it in half and cut it into sections;
5. Peel the garlic and pat it gently with a knife;
6. Wash coriander and cut into sections;
7. Cook the sheep brain in a pot, take it out, peel it and cut it into thumb-sized pieces;
8. Put oil on the fire, heat it, add onion and garlic, stir fry until fragrant, add 500 ml of chicken soup, take out onion and garlic with a colander, add diced kidney, diced egg and diced mushrooms, and boil with soy sauce, pepper noodles, monosodium glutamate and salt;
9. thicken with starch, add brain blocks, stew evenly, pour sesame oil, sprinkle with coriander, and serve.
For more information about braised white clouds, please see Mint.com Food Bank/Restaurants/Sandinghui White Clouds.