Process: material selection - initial processing, knife change, pouring - shaping, steaming - pouring juice
Features: bright color, beautiful shape, salty and delicious
Flavor type: salty and umami
Cooking: Rinse, steam, drizzle
Ingredients: winter shoots, old pumpkin, broad red, loofah peel, eggplant peel, kelp (hair vegetables), dried shiitake mushrooms
Accessories: ginger shallots, salt, pepper noodles, monosodium glutamate, fresh soup, water bean flour, chicken fat
Cooking procedure: 1. First, after the winter shoot slices are rectangular and flakes, let go of the water pot to remove the odor, soft, fish out, rinse and set aside.
2. Guanghong, the old pumpkin is processed separately after the initial processing, cut into long slices of thin slices, the rice should not be released into the pot of water to return to soft, broken raw fishing out of the rinse and cold for use.
3. Take the skin of the eggplant and loofah and put them into a pot of boiling water to break off and return to softness, and then remove the rinse and cool. Change the knife to a long shape and set aside.
4. Soak kelp (hair vegetables) in a larger bowl with water to soften, wash and drain and set aside.
5. After soaking the dried shiitake mushrooms in warm water, fish them out and slice them into slices and set aside.
6. After the broccoli is changed to a small flower shape, put a little salt and oil in the pot of water until it is dried and set aside.
7. Select a steaming bowl to smear a layer of colorless grease around the bowl wall, first put the complete shape of the mushroom skin facing down to the middle, and then place the various main ingredient pieces in turn around the steaming bowl, and then put the remaining main ingredient pieces in the middle to increase the fullness and set aside.
8. Choose another plate, first add salt fresh soup and pepper noodles in the bowl to determine the umami taste, mix well into the steaming bowl, add a little ginger slices to the surface, seal it with plastic wrap and put it in the steamer basket, steam it with high heat until it is ripe and flavorful, take out and remove the plastic wrap ginger and shallot, the original juice is buckled back into the large bowl, and the broccoli flowers are placed around the raw materials, and the shape is beautiful and ready to use.
9. Put the wok on the medium heat again, add a little oil (lard), burn until 3 ripe, first put in the ginger shallots after the beat, slightly stir-fry the flavor, pour into the original soup to push evenly, boil slightly on high heat, wait for the ginger and shallot flavor into the soup pot, beat the ginger shallots, put a little salt, pepper noodles, mix well, put a little water bean powder, clear the second-rate mustard, put a little MSG, push well and then pour on the raw materials after loading the plate.
