Ingredients: chestnuts (fresh)110g chicken leg 500g.

Seasoning: green onion10g ginger 5g starch (corn) 4g oyster sauce10g liquor 5g white sugar 3g pepper 3g each.

Practice: 1. Soak chestnuts in water for 1 hour first, pick out the coarse film in the seam with a toothpick, put it in a big bowl after washing, put it in an electric cooker with no water over chestnuts, add 2 cups of water to the outer pot, and steam it until the switch jumps.

2. Cut the chicken leg into small pieces, boil it in cold water, pour out the water, and remove the chicken leg to rinse the foam;

3. Add water to the starch bowl to make wet starch;

4. Stir-fry shallots and ginger in 2 tablespoons oil, add chicken nuggets and seasoning oyster sauce in 3 tablespoons, wine 1 tablespoon, sugar 1 tablespoon, a little pepper and 3 cups of water to boil, then add chestnuts and simmer for 20 minutes;

5. When the soup is slightly dry, pick out the onion and ginger, thicken it with water starch, and serve out.

Peace letter from home

Ingredients: lettuce180g, dictyophora indusiata 20g, Hericium erinaceus 20g,

Accessories: 35g of Astragalus membranaceus, 35g of Codonopsis pilosula, 35g of Poria cocos and 80g of egg white.

Seasoning: 5g of green onion, 3g of ginger, 2g of sesame oil 1 g and 2g of monosodium glutamate.

Practice:

1. After washing Radix Astragali, Radix Codonopsis, and Poria, add 2 cups of water, boil over high fire, and then cook over low fire until about half a cup of soup remains, and remove the residue. Medicinal soup for use.

2. Wash the bamboo sheng until it is soft, blanch it in boiling water, then pick it up, let it cool, and cut it into small pieces; Wash Hericium erinaceus and slice it.

3. Heat 30 grams of oil in the pot, add onion and ginger until fragrant, then add mushrooms, bamboo shoots, bamboo sheng, broth, sesame oil and straight medicine soup to boil, thicken and pour in protein, and wait until it is slightly solidified.

Tuanyuan dumplings

Ingredients: wheat flour 400g, sea cucumber 50g, shrimp150g, celery100g and snakehead 300g.

Accessories: egg white 30g.

Seasoning: 4g of ginger, 5g of cooking wine, 3g of salt, 2g of pepper, 4g of starch (corn) and 5g of sesame oil.

Practice:

1. Add water to the flour to form a dough with moderate hardness and then divide it into small pieces and roll it into dumpling skins;

2. Wash celery and cut it into fine powder;

3. Wash the viscera of sea cucumber, blanch with onion, ginger and wine to remove fishy smell, and then remove and dice;

4. Wash and dice shrimp, dice fish, mix all, add all seasonings and Jiang Mo, and finally add celery powder to make stuffing;

5. Put a little stuffing into each jiaozi bag, knead it into jiaozi, cook it in boiling water until it floats, and then add some water twice before taking it out.

gold and jade fill the hall -- abundant wealth or many children in the family

Ingredients: corn kernels 200g.

Accessories: 50g diced carrots, 50g green beans and 5g pine nuts.

Seasoning: salt, chicken essence, monosodium glutamate, starch and sesame oil.

Practice:

1. Soak corn kernels, green beans and carrots in water for later use;

2. Put pine nuts under cold oil, fry them until the oil temperature rises slowly, remove them and put them on oil-absorbing paper;

13. Heat a little base oil in the pan, add corn kernels, diced carrots and green beans, stir fry, add salt, monosodium glutamate and chicken essence, thicken, and sprinkle pine nuts before taking out the pan. ?