Ingredients

16 Coprinus comatus, 8 scallops, 8 vegetable cores (take the back half), 2 raw egg yolks, 1 cabbage leaf, green cherries 2 pieces of chicken breast, 100 grams of diced chicken breast. Seasoning: 150 grams of chicken soup, 15 grams of Korean sauce, 15 grams each of MSG and chicken essence, 8 grams of sugar, 20 grams of cornstarch, and 750 grams of salad oil.

Method

1. Use two comatus mushrooms to hold a scallop (use cornstarch and egg yolk to make a slurry and apply it on both sides of the two comatus mushrooms), use a non-stick Fry over low heat for 3-4 minutes until both sides are golden brown and place on a plate.

2. Heat the oil in the pot until it is 60% hot, add diced chicken marinated in 5 grams of salt for 5 minutes, fry over low heat for 5 minutes and remove.

3. Put chicken soup, Korean barbecue sauce, MSG, chicken essence, and sugar into a clean pot and bring to a boil. Add 5-6 grams of cornstarch to thicken it. Pour it on the scallops and comatillos placed on the plate to form. Place the cooked cabbage cores and scallops and drumsticks in boiling water at intervals. Place cabbage leaves in the middle of the plate, add diced chicken, and place cherries on top.

Flavor type

Salty and fresh taste.

Materials

Coprinus comatus, broccoli and carrots

Method

Clean the coprinus mushrooms, remove the caps, and cut a few times at the roots.

Saute the minced ginger and garlic, add the carrots and stir-fry, then add the comatus mushrooms

The broccoli has been blanched in advance, wait for the comatus mushrooms to fry for 2 minutes, then add them in

After a while, add salt, a little sugar, minced green onions, oyster sauce, stir-fry a few times, and it’s done