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1、DishesdatabelongsCuisines:HunanrecipesEfficacy:qiandbloodtoniccultivationconditioningconditioningconditioningmalnutritiontastes:saltyflavor;ingredientsrichinavarietyofmulti-flavored,afterbraisedseacucumber,softandtasty,deliciousandpleasant.ProductionofmaterialsIngredients:seacucumber(500g)pork
2、(fatandlean)(200g)accessories:eggs(180g)chicken(50g)Ham(50g)mushroom(50g)bambooshoots(50g)cabbagesprouts(100g)ofstarch(beans)(20g)spices:ricewine(25grams)salt(10g)MSG(2g)pepper(1g)onion(10g)chickenfat(10g)lard(refining)(30g)productionprocess1cucumberremovetheperitoneum,obliquesliceinto4cmlong,
3、3cmwideslices,boildownintoopenwaterfish,takingadipinboilingwater;2.chicken,ham,mushroom,bambooshootsarecutintothinslices;3.thechickenpieces,ham,mushroomslices,bambooshootsfilmintoabowladdchickenbroth100ml,cagesteamfor10minutesout;4.boiledcookedcabbagesproutswashed,immersedincoldwatercooler;5.o
4、nionscutinto2cmsegments;6.peeledporkribs,choppedfinepureehammer,addsalt,eggsmonths(about60g),wetstarch30grams,stirintothestuffing;7.thetwoeggs(about120grams)andmix,addsalt,wetstarch,stir,hangingintosmallroundshells;8.shellsintothemeatwithintheembrace,withchopsticksfoldedintoadumplingshape;9.we
5、lldumplingintogreasedpan;10.thenextrudedremainingmeatmeatballsstraightthrough2cm;11.squeezetogetheragoodcagesteamcookedmeatballswithdumplingremoved;12.wokputmiscellaneoussoup,ricewine,salt,boil,boiloverseacucumberunderthewokanddrain;13.woulddrainthethorninthesteameddumpling,meatballsouptogethe
6、rintobowl,sprinklewithpepper,scallion;14.wokchickenbroth650ml,cabbage,sprouts,salt,MSG,boiledskimfoam,pourthesoupbowlfilledwithcucumber,toppedwithchickenandserve.SeawatercraftTip:driedseacucumberundercoldwaterwillboilawayafteropeningfire;stampedupinhotwatersoak2hours,fishingintoatubfilledwithc
7、leanwater,usebranorstrawrubsmokesandWashtheincisionintheabdomenafterthechangeindividuallylittoboilwater,soakupafewhours,tookouttheinternalorgansfromtheincision,andbackwatertoboilandcontinuetosoakupafewhours,cucumbersoftandflexibleServe.
