1. True flavor hodgepodge

Ingredients: 10 grams of quail eggs, 50 grams of chicken cake, 80 grams of cooked pork belly, 50 grams of Coprinus comatus, 30 grams of ham, 50 grams of watermelon grams, 50 grams of fresh squid, 10 grams of ginger. Seasoning: 8 grams of peanut oil, 6 grams of salt, 2 grams of MSG, 1 gram of sugar, 3 grams of Shaoxing wine, a little pepper, 1 gram of cooked chicken oil.

Preparation method: Boil and shell quail eggs, slice chicken cakes, cooked pork belly, drumstick mushrooms, ham, fresh squid, peel and slice water melon and ginger. Boil water in a pot. When the water boils, add Coprinus comatus, pork belly, fresh squid, and Shaoxing wine. Cook over medium heat for a while, remove and wash. Heat oil in another pot, add ginger slices, add soup, add quail eggs, chicken cakes, cooked pork belly, drumstick mushrooms, ham, fresh squid, water melon, add salt, monosodium glutamate, sugar, pepper and simmer thoroughly, pour Add cooked chicken oil and serve.

2. Griddle pot hodgepodge

Ingredients: one chicken leg, 250 grams of shrimp, three hairy crabs, 500 grams of flower beetles, 2 potatoes.

Method: Heat oil in a pot, sauté ginger, garlic and onion until fragrant, add chicken and stir-fry, then add bean paste and Sichuan peppercorns, simmer for 20 minutes and add potatoes; in addition, steam hairy crabs, shrimps and add some cooking wine, Add cornstarch and salt to deep-fry and scoop out; add onion, ginger, garlic, and pepper to the pot and stir-fry, then add the scallops after frying. Finally, place the stewed chicken on the bottom of the pot, and top it with shrimps, hairy crabs, and scallops.

3. Mushroom hodgepodge

Ingredients: 300 grams of cabbage, 200 grams of Coprinus comatus, 200 grams of smoked fish, appropriate amount of fish balls, and appropriate amount of fish tofu.

Method: Heat the pot to a boil, fry the vegetables and mushrooms until half cooked, add half a bowl of water, bring to a boil, add smoked fish, fish balls, fish tofu, etc., cover the pot, and cook After four or five minutes, add salt to taste, no need to add MSG, and the hodgepodge is ready.

4. Vegetarian hodgepodge

Ingredients: 1 eggplant, 2 potatoes, 1 handful of rapeseed, 2 tomatoes, appropriate amount of green pepper, chopped green onion.

Method: Wash and peel the potatoes, wash and cut the other vegetables, and slice the potatoes; heat a little oil in a pot, sauté the chopped green onions, add the eggplant and potatoes, and stir-fry for 3 minutes; then pour in For the rapeseed, add an appropriate amount of salt and soy sauce. When it changes color, add the tomatoes and stir-fry; stir-fry until cooked and serve.