Ingredients: chestnut (fresh) 1 10g chicken leg 500g.

Seasoning: onion 10g ginger 5g starch (corn) 4g oyster sauce 10g liquor 5g sugar 3g pepper 3g each.

Practice: 1. Soak chestnuts in water 1 hour, pick out the thick film in the seam with a toothpick, wash it and put it in a big bowl. Put chestnuts in the rice cooker, add 2 cups of water to the outer pot, and steam until the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam;

3. Add water into the starch bowl to make wet starch;

4. Stir-fry shallots and ginger with 2 tbsp oil, add chicken nuggets and seasoning oyster sauce 3 tbsp, wine 1 tbsp, sugar 1 tbsp, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 20 minutes;

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

A letter of peace from home

Ingredients: lettuce180g, dictyophora indusiata 20g, Hericium erinaceus 20g,

Accessories: Radix Astragali 35g, Radix Codonopsis 35g, Poria 35g, and egg white 80g.

Seasoning: 5g of onion, 3g of ginger, 2g of sesame oil 1 g and 2g of monosodium glutamate.

Exercise:

1. Wash Radix Astragali, Radix Codonopsis, and Poria slightly, add 2 cups of water, bring to a boil with high fire, turn to low heat and cook until about half a cup of soup remains, and remove residues. Medicinal soup is used.

2. Wash bamboo shoots until they are soft, blanch them with boiling water, then pick them up, let them cool, and cut them into small pieces; Wash Hericium erinaceus and slice it.

3. Heat 30 grams of oil in the pot, add onion and ginger until fragrant, then add mushrooms, bamboo shoots, bamboo sheng, broth, sesame oil and straight medicine soup to boil, thicken and pour in egg whites until slightly solidified.

Reunion jiaozi

Ingredients: wheat flour 400g, sea cucumber 50g, shrimp150g, celery100g, snakehead 300g.

Accessories: egg white 30g.

Seasoning: 4g ginger, 5g cooking wine, 3g salt, 2g pepper, 4g starch (corn) and 5g sesame oil.

Exercise:

1. Add water to flour to form dough with moderate hardness, then divide it into small pieces and roll it into dumpling skins;

2. Wash celery and cut into fine powder;

3. Wash the viscera of the sea cucumber, blanch with onion, ginger and wine to remove the fishy smell, remove and cut into pieces;

4. Wash the shrimp and cut into pieces, cut the fish into pieces, mix well, add all seasonings and Jiang Mo, and finally add celery powder as stuffing;

5. Put a little stuffing into each jiaozi bag, knead it into jiaozi, cook it in boiling water until it floats, then add water twice, and then take it out.

Happy ever after-rich and rich.

Ingredients: 200g corn kernels.

Accessories: 50g diced carrots, 50g green beans and 5g pine nuts.

Seasoning: salt, chicken essence, monosodium glutamate, starch, sesame oil.

Exercise:

1. Corn kernels, green beans and carrot kernels are soaked in water for later use;

2. Put the pine nuts under cold oil, fry them until the oil temperature rises slowly, take them out and put them on oil-absorbing paper;

13. Heat a little base oil in the pan, add corn kernels, diced carrots and green beans, stir fry, add salt, monosodium glutamate and chicken essence, thicken, and sprinkle pine nuts before taking out. ?