Attributes: Cuisine: Zhejiang cuisine Congee and soup Craft: stew

Materials: Ingredients: 150 grams of silverfish, 100 grams of tofu, 5 grams of cooked asparagus, luncheon meat, cooked pork, 2 grams of chopped cilantro, 1 egg white.

Accessories: refined salt, monosodium glutamate, pepper 1 / 3 tsp each, chicken essence, wine, sesame oil 1 tsp each, water starch, fresh soup 1200 grams.

Method of production

1, the silverfish clean, into the pot of boiling water blanching. Fish out and drain.

2, the tofu washed, cut into silk. Into a pot of boiling water to blanch a go alkali flavor. Fish out and drain; cooked asparagus, meal meat, cooked salted meat are cut into thin strips to be used.

3, frying pan on the fire, inject fresh soup. Into the silverfish, tofu, asparagus, lunch meat, salted meat, boiling. Skim off the foam, then add salt, pepper, wine, monosodium glutamate, chicken essence, pour into the egg white and stir. Use starch to thicken the glaze, pour in sesame oil. Sprinkle parsley, pot loaded into the soup bowl is complete.