Halogen practice:
1. Mushrooms soak through boiling water, fish out with a little salt to knead and wash clean, cut into wide strips; 2. the original broth clarification to stay with; 3. asparagus, bamboo, mushrooms, water tendon, white dry were cut into strips, let go of the water pot to blanch through; 4. fungus blanched in boiling water, are Fish out and drain; 5. sit on the pot on the fire, put the peanut oil hot, into the seasonings, scallions, ginger, garlic slices stirred aroma; 6. put wine, soy sauce, mushroom soup, salt, sugar, water boiling; 7. skimmed off the froth, fish out the spices, peanuts, bamboo, asparagus, portobello mushroom, white dry, the water tendon into the simmering through; 8. and then into the jade bamboo shoots, shiitake mushrooms, stewed a little bit, with a high fire juice; 9. put monosodium glutamate, fungus, sesame oil, can cool to serve. Can be cooled and eaten.
1 will be boiled 8 mature eggs out, all cooked through the whole is not a big problem, mainly to save energy.
2 pot add pepper, star anise, Kaempferia, cinnamon, fennel, vanilla, and other ingredients (supermarkets sell marinated meat seasoning), as well as green onions, ginger, garlic, tea (be sure to flower tea), soy sauce, monosodium glutamate, salt, sugar, a small amount of vinegar, wine, and of course, it is very critical to be sure to put a lot of salad oil, so the water surface of the pot is full of floating oil. (If you like spicy may wish to add
dry chili peppers in the pot again)
3 Fish out and crack the shell of the egg into the material soup, boiled for about 2 hours, and Qin soak overnight, the next day can be fished out practical.
4 Put the marinade into the refrigerator to freeze, and you can continue to use it next time.
5 The more the brine is used, the better the flavor, don't forget to use the brine each time before feeling the last brine egg flavor lack of what to add the appropriate seasoning