Seasoning: soy sauce 20g monosodium glutamate 3g white sugar 20g cooking wine 1 g starch (pea) 3g peanut oil 75g salt 2g each.

The practice of boiled Beijing cuisine:

1. The tender water bamboo is peeled and peeled to remove the old man. After washing, it is cut in half, patted loose and cut into 4 cm chopsticks;

2. Clean the Beijing-winter vegetables, remove impurities, and dry the water;

3. Heat the pot, add peanut oil and heat it to 60%;

4. Put the water bamboo into the pot and oil it. When the water bamboo strips shrink, you can pick up and drain the oil.

5. Leave 40 grams of oil in the pot, and stir-fry the water bamboo and Beijing and winter vegetables together for a few times;

6. Add soy sauce, cooking wine, fresh soup150g, white sugar, refined salt and monosodium glutamate, and simmer with warm fire until the marinade is thick;

7. Thicken with wet starch, pour cooked oil10g, and serve.

For more information about water bamboo in Beijing cuisine, please see Minte.com food bank /shiwu/jingcaijiaobai.