material

A slice of chicken, a little fungus, two cucumbers, a little crispy seaweed, a little ginger juice, a little pepper, half an egg white, a spoonful of salt and a spoonful of oyster sauce.

step

1, marinate the chicken slices first.

2. Stir-fry the chicken slices in the oil pan and add seasonings, then put them away for later use.

3. Stir-fry fungus and cucumber with salt.

4. Put the chicken slices on the fungus and cucumber.

5, sprinkle Shanghai moss crisp decoration.

Exercise 2

material

Chicken breast 1/4, onion 1/4, 2 carrots, 2 vegetables and 2 ginger.

step

1, clean Qingjiang cuisine. Peel and slice ginger, onion and carrot, and cut into 1/6 pieces. Slice chicken breast and marinate.

2. Add 100 ml water, ginger slices, onion slices and carrot slices to the pot, and boil the water for 30 seconds (instead of stir-frying). Then add chicken slices, a little cooking oil and seasoning, and add seasoning after boiling.

3. If there is too little water, add a little water, thicken after the water boils, and finally add Qingjiang vegetables and peppers, mix well and take out the pot.