<h1 class="ql-align-justify" > coral snowflake chicken</h1>
Ingredients: Chicken breast / 500 g, carrot / 100 g, lettuce / 100 g, eggs / 1, salt / 3 g, water starch / 5 g, cooking wine / 3 g, broth / 20 g, green onion / 5 g, ginger / 5 g, dry starch / 15 g, salad oil / 20 g, chanterelle / 10 g
Preparations:
1. First put a flower knife on the chicken breast, the depth of the knife edge is about 1/4 of the thickness of the raw material, then cut it diagonally into a diamond shape, and then add salt, cooking wine, beaten green onion and ginger slices and mix well to taste.
2. Peel the lettuce and carrots and cut them into cubes.
3. Then cut a knife along the center point and 1/2 of the edge length of each side of the cube, the depth is 1/2 of the thickness of the raw material, and the knife patterns should be vertically connected to each other. After cutting six knives, one cube becomes two auspicious blocks.
4. Beat the egg whites, mix well with dry starch, and then add rapeseed oil to form a paste.
Procedure:
1. Put the chicken nuggets in the batter, wrap the chicken evenly around the paste, and then put them into the pot of boiling water one by one until they are broken.
2. Then place the chicken in a large bowl filled with broth, add the shallots, ginger, salt, and steam in a steamer for 40 minutes.
3. Add the broth and a little oil to another pot, add the carrots and lettuce cut into auspicious pieces, remove them thoroughly, and put them on a plate for later.
4. After the chicken nuggets are steamed, take them out, drain the original soup, pick out the green onions and ginger, place them in a bowl, and sprinkle the jiqing chunks into it.
5. Add water starch to the original soup, drizzle with chicken fat, and pour evenly on the chicken nuggets.
<h1 class="ql-align-justify" > snowflake peach puree</h1>
Ingredients: Bread/200g, Walnut Puree/50g, Dates/15g, Melon Sticks/15g, Orange Cake/15g, Eggs/4, Salad Oil/10g, Sugar/50g, Cherry Cherry/10g
1. Separate the egg whites and yolks and beat them separately.
2. Cut the bread into small cubes, put it in water, soak it softly, squeeze out the water after fishing out, add 4 egg yolks and stir well to form a bread puree.
3. Peel the walnut kernels after soaking in hot water, fry them in oil and cut them into small pieces together with dates, melon strips and orange cakes.
1. Heat the salad oil to 40% heat, add the bread puree and stir-fry continuously until the bread puree turns brown.
2. Add sugar and continue to stir-fry, when the sugar melts, the bread puree will ooze a little grease.
3. Add the chopped walnuts, stir-fry well and place on a plate.
4. Whisk the egg whites into 7 distributions with an egg beater, then steam them in a steamer, remove them and pour them on the bread puree.
<h1 class="ql-align-justify" > three fresh steamed slippery eggs</h1>
Ingredients: Carrots/35g, shrimp/30g, peas/30g, eggs/2, chicken essence/3g, salt/3g, MONOSG/3g, water starch/appropriate amount, sesame oil/appropriate amount, cooking oil/appropriate amount, pepper/a little
1. Peel and wash the carrots and dice them.
2. Wash and peel the shrimp, peel and remove the shrimp line, cut into two slices from the back, and then cut into cubes.
3. Add salt, monosodium glutamate and water starch to the diced shrimp and mix well, marinate for 5 minutes.
1. Bring 800 ml of water to a boil in a pot.
2. Add salt, pour in diced carrots, cooking oil and peas, mix well and cook for about 1 minute.
3. Pour in the shrimp and cook for another 1 minute. Remove the ingredients from the pan and set aside.
4. Beat the eggs, add salt, pepper, chicken essence, warm water and sesame oil to mix well.
5. Take a bowl, put it in the steamer, pour in the mixed egg mixture and steam for about 7 minutes on low heat.
6. Add the mixed ingredients, cover and steam over low heat, then remove the water eggs and let them cool slightly before eating.
<h1 class="ql-align-justify" > sweet and sour shrimp balls</h1>
Ingredients: shrimp balls / 400 g, tomato juice / 50 ml, green onion / 10 g, minced garlic / 10 g, salt / 3 g, sugar / 3 g, water starch / a little, cooking oil / appropriate amount, Qingjiang vegetable leaves / appropriate amount
1. Bring water to a boil in a pot, pour in the Leaves of Qingjiang and blanch, set aside.
2. Pour the shrimp balls in a pot of boiling water for at least 2 minutes, and then remove the shrimp balls for later.
1. Place the pot on high heat, heat the oil, add the minced garlic and stir-fry.
2. Pour in the tomato juice, add a little water, sugar and salt and stir-fry well.
3. Pour in the shrimp balls and fry until flavorful, add a little water starch to outline.
4. Spread the bottom of the plate with blanched Qingjiang vegetable leaves, put the shrimp balls into the plate, and sprinkle with green onions.