Serve Dishes
1.
Starting from the inside, the squid is cut from one corner with an oblique knife. The knife is at a 45-degree angle to the cutting board. The cutting depth is 3/4. Then use the straight knife method to cut straight from the other corner of the squid. Cut into sections after cutting into pieces. Then, blanch it in a pot of boiling water, and the squid will roll into a wheat ear shape.
2.
The quail eggs are cooked and peeled.
3.
White fungus and black fungus are soaked separately.
4.
Tofu, skin dregs and tendons were changed to knives.
5.
Pleurotus ostreatus and cabbage were changed to knives.
6.
Peel and mince ginger, and thaw chicken breast meatballs.
7.
Heat the wok, add large oil (I use vegetable oil), add flour when the oil is 50% warm, and fry until the color is slightly yellow.
8.
Add 1 box of Shi Yunsheng's original soup, the classic top flavor soup I used.
9.
After the fire is boiled, add the minced ginger and boil the aroma.
10.
, Add all the ingredients to a boil. (You can put some meat and vegetables you usually like)
11.
Add a little salt to set the taste (the soup has salt, just put a little bit appropriately, other things such as MSG and sugar do not need to be added).
12.
Put it out of the pot and put it in a basin. (The stewed dishes usually add some starch when they are cooked, but there is starch in the soup, so this step is also saved.)
13.
See if the soup is fresh?
14.
Doesn't the vegetable smell fragrant?
15.
I made two little pigs with quail eggs. I especially like pigs. Both the portrait and watermark are cute pigs. Do you know why? Just because my girl is a golden pig.
16.
One more piece