2. Accessories: squid (fresh) 40g, fish balls 80g, mushrooms (dried) 30g, carrots10g.
3. Seasoning: 4g of monosodium glutamate, 0g of fish sauce10g, 5g of cooking wine, 7g of starch, 0g of soy sauce10g, 0g of oyster sauce10g, and 50g of vegetable oil.
4, production process: tofu cut into 1 cm thick; Cuts cuttlefish balls into shallow oblique cross patterns; Shrimp shell and head, slice into two connected pieces; Sliced chicken; Cut oblique cross pattern after squid is undressed; Soak mushrooms until soft and pedicled, add a little oil and cook for 5 minutes; Cut broccoli into small pieces.
5. Put the broccoli in boiling water and remove it after a little scalding; Heat the wok again, put the broccoli back, add 2 grams of monosodium glutamate, fish sauce, wine, cornstarch water and broth 100 grams, stir-fry, then put it on the side of the plate.
6, fry in oil, add tofu and cuttlefish balls to fry until golden brown, first remove the tofu, then add fresh squid, mushrooms and carrots to fry and remove. Drain the oil from the pot, put the original materials and tofu back, add 2g of monosodium glutamate, 5g of fish sauce, 0g of soy sauce10g, oyster sauce10g of broth100g, stir-fry, and finally pour 5g of raw flour and 5g of water10g to thicken and stir-fry. First, take out the tofu, put it in the middle of the plate, and then pour in other ingredients to serve.