Material: black-bone chicken 1000g.

Adjuvant Black Sesame 100g Lycium barbarum 50g Jujube 20g (dry).

Seasoning ginger 10g salt 5g

working methods

1. Wash black sesame seeds and fry them in a dry pan;

2. Wash Lycium barbarum and soak it in warm water to soften it;

3. After the black-bone chicken is slaughtered, the hair is removed and the internal organs are washed;

4. Peel ginger, wash it and slice it;

5. Wash red dates;

6. Inject a proper amount of water into the pot to boil, add the above raw materials, cook for 3 hours on medium fire, and add refined salt to taste.

Nut spinach

Ingredients: spinach, millet, pepper, peanuts, ginger.

Accessories: salt, monosodium glutamate, chicken essence, sugar and olive oil.

Production steps

1. Spinach is refrigerated for later use; Crush peanuts and cut millet into rings for later use.

2. Put the prepared spinach, peanuts and Chili rings into a bowl, and add soy sauce, salt, sugar (a little), monosodium glutamate, chicken essence and olive oil for seasoning.

3. Put the round mold into the dish and pour the seasoned spinach into a compact shape; Soak ginger and put it in a dish for decoration.

Coconut cake

Ingredients: coconut milk 250 ml corn starch 60 g water 50 ml.

condiments

Coconut chips and coconut sugar

Production steps

1. Heat 250 ml of coconut milk, 50 ml of water and two pieces of sugar in a small pot.

2.60g corn starch, a small amount of water, stir well, and quickly pour into the coconut juice in the pot. Stir while pouring, turn off the heat until it becomes thick paste.

3. Lay a layer of coconut slices on the bottom of the crisper.

4. Pour in coconut milk and smooth the surface with a spoon. 5. Refrigerate for three hours, demould, cut into pieces and roll coconut.