Making material
Ingredients: ham100g chicken100g Pleurotus ostreatus 250g cabbage 500g.
Seasoning: salt 5g pepper 1 g monosodium glutamate 1 g lard (refined) 50g each.
Production method
Tear Pleurotus ostreatus into large pieces;
2 Ham and chicken are cooked and cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;
Put the wok on medium fire, add lard and heat it to 50%, add Pleurotus ostreatus and Chinese cabbage and stir-fry, then add chicken and ham and stir-fry, then add refined salt, chicken soup (1000 ml), pepper noodles and monosodium glutamate to boil, then scoop it into the hot pot after the fire, and serve it after it is boiled.
The three fresh foods are divided into three fresh foods: ground, tree and water. The three fresh plants are broad bean, amaranth and cucumber (amaranth, wheat, broad bean, amaranth, broad bean and garlic sprout); Three fresh trees are cherry, loquat and apricot (plum, apricot and cherry, but also plum, cherry and Toona sinensis head); Three fresh waters are sea-fish, puffer fish and shad (shad, pomfret and yellow croaker, but also shad, whitebait and mackerel). Among them, tasting fresh ground is the most common. In the northeast, three fresh potatoes, eggplant and pepper are fried together.
Hot pot made of seafood uses 250g of sea cucumber, 250g of prawn and 250g of cooked chicken.
Seasoning: 25g of ham, 0/00g of winter bamboo shoots/kloc-,0/50g of cooked rape/kloc-,0/00g of Chinese cabbage/kloc-,1g of refined salt, 3g of monosodium glutamate, and 0/50g of chicken soup/kloc-.
Production method: wash and blanch the cabbage and cut it into long square pieces.
Cut sea cucumber into spatula, peel prawn into 0.2cm slices, slice cooked chicken into 0.2cm slices, slice ham and winter bamboo shoots into 0.2cm slices, and pat rape loosely with a knife.
Put the cabbage at the bottom, then add the sea cucumber, chicken slices and other seasonings, and put the prawns on it.
Put chicken soup in the frying spoon, add salt and monosodium glutamate, boil it, pour it into the hot pot, cover it tightly and heat it until the cabbage is cooked and rotten.
Features: bright color, fresh and mellow taste, can be used for banquet soup.