Accessories: peas10g carrots10g mushrooms (fresh)10g bamboo shoots 50g.
Seasoning: green onion 1 0g ginger 5g starch (pea) 30g soy sauce 20g cooking wine 1 5g salt 3g vegetable oil 25g white sugar10g monosodium glutamate10g white pepper15g sesame oil, with appropriate amount each.
The practice of family photos:
1. eviscerate the sea cucumber, wash it, blanch it in boiling water with scallion, ginger slices and wine, and take out the oblique cut section;
2. Soak mushrooms and slice them;
3. Cut the squid into cross patterns and then cut into blocks;
4. Bamboo shoots and carrots are cooked and sliced;
5. The peas are cooked and bathed in cold water;
6. Slice chicken breast, add soy sauce10g and water 20g and mix well. After the water is completely absorbed by chicken, add starch 5g and mix well, and marinate10min;
7. Start the oil pan, fry the chives and ginger slices with vegetable oil first, and take them out.
8. Stir-fry the chicken slices and remove them;
9. Stir-fry mushrooms, bamboo shoots, sea cucumbers and squid in the remaining oil, and then pour it into the broth to boil;
10. Add seasoning, shrimp, chicken breast, carrot slices, peas, etc.
1 1. thicken with starch and pour 5 grams of sesame oil, and you can get out of the pot.