material
Accessories: winter bamboo shoots, squid, sea cucumber, fresh shrimp, mushrooms, vermicelli, cabbage, broth.
Seasoning: salt, cooking wine, chicken essence, cooking oil.
method of work
1, cut Chinese cabbage into squares, slice chicken, slice ham, winter bamboo shoots and mushrooms, cut fresh shrimps and wash them, and pick and wash squid and sea cucumber;
2. Put the cabbage and vermicelli in the casserole, put chicken slices, mushroom slices, winter bamboo shoots, squid, sea cucumber and ham in turn along the casserole, put fresh shrimp in the middle, then pour the broth, sprinkle with salt, cooking wine and simmer on low heat. When it is cooked, sprinkle with chicken essence to eat.
Features: complete ingredients, bright colors, original flavor, delicious.
2 Practice 2
material
Ingredients: meat (thin seven fat three). Eggs.
Accessories: quail eggs, yam, black fungus, pig liver, Pleurotus ostreatus and ginger.
Seasoning: oil, salt, broth and chicken essence.
method of work
1) Cooked quail eggs, peeled off eggshells. Soak black fungus and cut into shreds. Peel Chinese yam, cut into discs, blanch it in hot water and soak it in clean water. Cut off the old heels of apple mushrooms and tear them into small pieces for later use.
2) Chop the lean meat and fat meat into mud separately and mix them evenly, and chop a small amount of ginger into fine powder. Put the meat stuffing in a large bowl, add starch, salt and chicken essence, stir well, and let it stand for 10 minute. Then add the egg white and Jiang Mo and stir in the same direction with chopsticks.
3) Heat the pot, put the oil in it, and heat it to 70%. Squeeze the meat into small balls with the help of a spoon, fry it in the pot until golden brown, and take it out. Slice the pork liver, soak it in clean water, and mix well with cooking wine, starch and salt.
4) Beat the eggs into egg liquid, add salt and mix the chicken essence evenly. Put a proper amount of oil in the pot, spread the egg liquid into a thick omelet, take it out and cut it into diamond-shaped pieces.
5) Boil the broth in the pot, add ginger slices and salt. Add the fried meat and cook for 10 minute, then add quail eggs, black fungus, yam, egg cake and apple mushroom in turn and cook for another 5 minutes. Add pork liver to disperse and add a little chicken essence to taste. After the soup is out of the pot, sprinkle with chopped green onion or coriander.
Please accept it if you are satisfied. Thank you.