Materials:

Hairy vegetable, egg, refined salt, monosodium glutamate

Practice:

1, hairy vegetable with hot water, and then beat the egg white in a large bowl, add refined salt, monosodium glutamate a little bit, put hairy vegetable, mix well.

2, with a small spoon will be adjusted to the material into twenty small wine cups, with a large tray tray, put the cage steamed into tender cooked, take out after attempting to be placed into the plate, surrounded by a pile of cabbage surrounded by the original plate on the cage and then a little steam, take out, with broth, onion and ginger, salt, monosodium glutamate hooked into a slippery gravy, poured in the hibiscus on the cabbage, can be on the table.

Features: tender and delicious, smooth texture, beautiful modeling, rich in nutrients.

Furikake asparagus

Raw materials

Furikake 1 cup Green asparagus 1/2 catty Stock 1 and 1/2 cups (1) Salt 1/3 tbsp (2) Salt 1 tsp Sesame oil 1/3 tbsp Sugar 1/3 tbsp White pepper 2 tsp (HaoChi123.com)

How to do it

(1) Slightly rinse the furikake and then drain, and rinse and drain the green asparagus. Wash and drain the green asparagus and set aside. (2) Prepare a pot of water with salt 1/3 tbsp boiling, the green asparagus blanch for about 20 seconds and then remove and soak in cold water for a few moments, to cool and then drain the water and spare. (3) hairy vegetables and seasonings (2) add broth heating, boiling and then reduce the heat and continue to cook until the broth is dry can be removed from the heat. (4) Cut the asparagus into 6 cm long sections, 5 per bunch, and pour 1 tbsp of shredded cabbage over the middle of each bunch of asparagus. When buying green asparagus, choose tender varieties with thin stems.

Clam Chowder with Fatty Cabbage

Ingredients:

5 grams of fatty cabbage, 600 grams of clams, 150 grams of chicken breast, and five cups of hot broth.

Seasoning:

1/2 tsp refined salt, 1 tsp sesame oil, 2 tbsp finely chopped cilantro; (A) 1 tbsp cornstarch, 1 tbsp water, 1/4 tsp white pepper; (B) 2 tbsp cornstarch, 2 tbsp water.

How to make:

①Mince chicken breast, mix in seasoning (A) and set aside.

②Wash the cabbage, cut it into three pieces, put it in a vessel, add hot water and a tsp of oil to submerge the cabbage, and cook it for 3 minutes on high heat. [

3 clams cleaned and placed on a large plate, covered with microwave film, cooking on high for 3 minutes, so that the clams open, remove the clam meat spare.

④Take a heat-resistant pot, fill with hot broth, cover, cook on high for 8 minutes, then add the hairy vegetables and chicken breast puree, mix well and cook on high for 5 minutes, take out of the heat-resistant pot and mix in the seasoning (B), then cook on high for 2 minutes.

5) Add the clams and season with salt, sprinkle with chopped cilantro and sesame oil before serving.