Vegetarian casserole: First we put a variety of vegetables into the casserole, usually all the vegetables add up to roughly 400 grams. The amount of bone broth in each pot is roughly 300 grams. Add 2 - 4 vegetarian meatballs per pot, 4 pieces of bean curd (one bean curd broken in half) and 1 - 2 quail eggs.

Put about 30 grams of the special casserole sauce, 3 grams of chicken powder, 3 grams of monosodium glutamate (MSG), 2 grams of cumin, 2 grams of paprika, 3 grams of chicken seasoning, 1 gram of pepper, 3 grams of salt, 5 grams of golden garlic oil, 10 grams of peanut kernels, and 3 grams of sesame oil in each pot.

Rice casserole: generally buy dry rice noodles, cool water soak 6 hours, usually the first night soak, the next day to use, soak and then in a pot of boiling water, soak for a few minutes, soak until the hand gently pinch off the rice noodles, there is no that tough inside can be, fish out and then put into the cool water standby.

Put the cabbage, seaweed, tofu, mushrooms, winter melon into the casserole, the total amount of all the vegetables is roughly 200 grams, the casserole into the casserole base soup 300 grams, open fire, and then add about 30 grams of casserole sauce, 3 grams of chicken powder, 3 grams of monosodium glutamate (MSG), 2 grams of cumin, 2 grams of pepper powder, 3 grams of chicken essence, 1 gram of pepper powder.

When the vegetables are almost cooked, add about 200 grams of rice noodles, two quail eggs, and then add baby bok choy for about 1 minute to remove from the pot! Put parsley, or scallions on the surface of the pot, and then add 5 grams of golden garlic oil, 10 grams of peanut kernels can be served.