Chinese Lu cuisine: chicken nuggets in milk soup 【Raw materials】【Preparation method】

Chicken nuggets in milk soup

Chicken nuggets in milk soup, this dish milk soup is rich and fresh, chicken is soft and rotten, accompanied by ham, moss cauliflower, puccup, shiitake mushrooms, pleasant colors.

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200 g chicks, 1 moss flower, 1 shiitake mushroom, 2 g salt, 15 g green onion, 50 g shallot oil, 400 g milk soup, 1 piece of puddle, 1 slice of ham, 15 g of rice wine, 1 g of ginger juice.

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1. Preparation: Wash the chicken, cut the knife with a knife, then cut into 3 cm cubes, put in boiling water and fish it out. Shiitake mushroom slices are made into thin slices, and the puss and moss flowers are forever passed with boiling water.

2. Cooking: Put the chicken nuggets in a bowl, add 150 grams of milk soup, 1.5 grams of refined salt, 10 grams of rice wine, 0.5 grams of ginger juice, green onion, steam and take out, remove the green onion, decant the soup, and buckle into the soup dish.

Add shallot oil in the soup spoon, when it is 80% hot on medium heat, pour in the milk soup and bring to a boil, add moss cauliflower, pudding, shiitake mushrooms, salt, rice wine, ginger juice, ham, pour on the chicken nuggets and serve.