<h1 class= "pgc-h-arrow-right" > a crystal taro ball of matsutake mushrooms</h1>
Ingredients & Ingredients:
Matsutake filling 25 g, taro 15 g, lotus powder, 1 hydrangea, 200 g asparagus, cordyceps flower, olive oil, salt, soy sauce, dark soy sauce, mushroom extract
method:
Cut the root of matsutake mushrooms, ground pears and hydrangea mushrooms, sauté a little ginger until fragrant, add an appropriate amount of vegetarian broth to taste, and let a little corn starch simmer and set aside
Asparagus blanched in water, filtered to make a smooth asparagus juice, taro steamed and pressed into a puree mixed with a little lotus powder, made into a taro skin
Taro skin wrapped in matsutake filling to make taro balls, wrapped in lotus flour into the pot blanched mature fishing out, again wrapped in lotus flour into the pot blanched, about 3-4 times, until the outer layer is wrapped in a layer of transparent skin can be
Season the asparagus juice into the bottom of the dish, then add the matsutake taro balls, with hydrangea bacteria, cordyceps flowers, and a few drops of olive oil to make the dish
<h1 class="pgc-h-arrow-right" > a stew of sweet potatoes</h1>
150 grams of fried taro, 50 grams of fresh mustard, fresh lilies, fresh shrimp grains, minced green onion, soup, salt, chicken powder, monosodium glutamate, flower milk
Put the minced green onion into a pot and sauté until it changes color, add the shrimp and stir-fry until fragrant, then add the appropriate amount of soup
Wash and blanch the water and taro grains together and add the soup to taste and move to a casserole
Casserole until the soup is thick, add the flower milk lilies
<h1 class= "pgc-h-arrow-right" > a bitter melon pot with pork belly</h1>
Belly, bitter melon, fried garlic, fried shiitake mushrooms, tempeh, coriander head, coriander, soup, oyster sauce, salt, monosodium glutamate, chicken powder
Cut the bitter melon head and tail and remove the seeds and white film after washing, blanch the water, put it in ice water and drain it for later
Put bamboo slices into the pot, spread the processed belly into the pot, add the bitter melon slices, and put the accessories into the yarn bag and sandwich it in the middle
Add the soup to the soup and bring to a boil to taste, simmer over medium-low heat to make the bitter melon to taste