Chicken and Leek Quiche
by Brasenia Shrimp
Favorite
Difficulty
Easy
Time
20m
Serving
2
I enlisted in the army in 1982 and transferred to the cooking class in 1983. After that, I followed the newly launched "Sichuan Cooking" magazine. Now I still keep the inaugural issue of "Sichuan Cooking" in my home.
I was demobilized after 4 years and returned to Suzhou to continue my cooking. Then, I tried to contribute to the "Sichuan Cooking" magazine and published it frequently.
I think: "Sichuan Cooking" magazine is one of the best magazines of its kind, sponsored by Sichuan Vegetable Catering Service Corporation. "Sichuan Cooking" is a comprehensive science publication that spreads Bashu cooking culture and exchanges Sichuan cuisine and Sichuan cooking techniques. Now I have published a sister magazine "Sichuan Cooking•Diner", which is also very good, with pictures and texts.
In April of this year, I made "chicken chive omelet" at home, a dish, and took pictures of the production steps with a camera. Passed to the editor teacher of "Sichuan Cooking" magazine. It was published in the "Sichuan Cooking•Diner" magazine in May. You will surely make your mouth water with this dish.
Chicken sauce is the freshest condiment of the fourth generation. It has experienced MSG, special flavor MSG, chicken essence (chicken powder). Chicken juice is developed on the basis of chicken essence and chicken powder using modern biological technology. Leek has high nutritional value, rich in protein, carbohydrates, calcium, phosphorus, iron, carotene, vitamins (B1, B2, C), etc., and contains anti-biomass, which has the effects of flavoring and sterilization. In this cuisine, the leek is chopped into the end, put into the nutritious egg liquid, stir evenly, fried into a leek omelet, and then cooked with chicken sauce and other seasonings. After being cooked, the color is golden, the soup is delicious, and the eggs are as fresh as delicious. "
I was demobilized after 4 years and returned to Suzhou to continue my cooking. Then, I tried to contribute to the "Sichuan Cooking" magazine and published it frequently.
I think: "Sichuan Cooking" magazine is one of the best magazines of its kind, sponsored by Sichuan Vegetable Catering Service Corporation. "Sichuan Cooking" is a comprehensive science publication that spreads Bashu cooking culture and exchanges Sichuan cuisine and Sichuan cooking techniques. Now I have published a sister magazine "Sichuan Cooking•Diner", which is also very good, with pictures and texts.
In April of this year, I made "chicken chive omelet" at home, a dish, and took pictures of the production steps with a camera. Passed to the editor teacher of "Sichuan Cooking" magazine. It was published in the "Sichuan Cooking•Diner" magazine in May. You will surely make your mouth water with this dish.
Chicken sauce is the freshest condiment of the fourth generation. It has experienced MSG, special flavor MSG, chicken essence (chicken powder). Chicken juice is developed on the basis of chicken essence and chicken powder using modern biological technology. Leek has high nutritional value, rich in protein, carbohydrates, calcium, phosphorus, iron, carotene, vitamins (B1, B2, C), etc., and contains anti-biomass, which has the effects of flavoring and sterilization. In this cuisine, the leek is chopped into the end, put into the nutritious egg liquid, stir evenly, fried into a leek omelet, and then cooked with chicken sauce and other seasonings. After being cooked, the color is golden, the soup is delicious, and the eggs are as fresh as delicious. "
