Name: Serve Dishes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1L Original Soup; Some Squid; Some Tendons; Some Chicken Breast Meatballs; Some tofu; Some Black Fungus; Some White fungus; Some quail eggs; Some Scum; Some Chinese cabbage; Some Pleurotus ostreatus; Some (vegetarian oil I use) Big oil; Some Flour; Some ginger; Some salt

Serve Dishes

by Cooking for baby

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Fortunately, I got the chance to try Shi Yunsheng's original soup.
The soup of Shi Yunsheng's original juice is carefully boiled with high-quality ingredients and has a mellow taste. It can turn ordinary ordinary dishes into meaty delicacies, full of fragrance, and you can eat the stock in the store even at home.
Ever since I received it, I have been thinking about making delicious food with such a good broth. The weather has been very cold these past two days. I think people who come home from outside want to eat warm meals the most, so they use it to cook. A warming dish—our stew dish of Anyang.
People in Anyang have a special liking for stewed vegetables. Weddings and funerals, full moon banquets, and birthday banquets are almost inseparable from stewed vegetables. Stewed dishes have become a well-known dish in our city because of its wide variety, complete ingredients, mellow and delicious soup, rich nutrition, and low price. Stewed dishes can be divided into high, medium and low grades. The top-grade stewed dishes are called "sea stewed dishes", which are exquisite materials, well-made, and equipped with seafood; medium-sized stewed dishes are called "shang stewed dishes" and are equally sophisticated. The fine preparation is just inferior to the "sea stew dish"; the general stew dish is called "the line stew dish", the selection of ingredients is relatively common, and the price is relatively cheap. "

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.