The practice of peach kernel and water chestnut cream;

1. Peel and wash peach kernels;

2. Soak the peach kernel in water and a little salt (keep it fresh and white);

3. Put the water into the water pot, add a little alkaline noodle soup, remove the cold water and let it cool;

4. Put the water chestnut and peach kernel into the dish together;

5. Put the spoon on the fire, add the chicken oil, add the onion and ginger slices and saute until fragrant;

6. Add cooking wine and chicken soup to boil, remove and season;

7. Add salt, monosodium glutamate, peach kernel and water chestnut, and bring to a boil;

8. Skim off the foam, add milk and thicken the juice with water starch;

9. Pour the chicken oil, turn it over, take out the spoon and put it on the plate.

Raw material for making cream peach kernel and water chestnut;

Ingredients: peach kernel100g, horseshoe150g.

Accessories: milk 150g, alkali 1g,

Seasoning: monosodium glutamate 2g, cooking wine 5g, starch (corn) 25g, chicken oil 75g, onion 15g, ginger 10g and salt 2g.