Chicken and Mongolian four vegetables

Methods of chicken and Mongolian four vegetables:

Raw materials for making chicken and Mongolian four vegetables:

400 grams of chicken breast, 10 small white cabbage hearts, 100 grams of mushroom, bamboo shoot tip and red pepper.

Ingredients: egg white 4, ginger 10 grams, onion 15 grams, salt egg yolk 4 (make antler).

Seasoning salt 3G, soup 500g, cooking wine 15g, soybean powder 60g, refined oil 75g.

The processing steps are as follows

1. Chicken breast meat was made into chicken antler, 1.5cm square diced chicken (with ginger, onion, cooking wine on the code flavor) standby.

2. Cut the mushrooms, bamboo shoots and red pepper into bone slices.

3. Add egg white, soup, salt and soybean powder to make chicken milk. Add cabbage heart, mushroom, bamboo shoots and red pepper slices respectively. Mix well and then put them into boiling water. When the chicken milk is mature, take it up and put it in cold water to cool.

4. Add proper amount of soup, salt and cooking wine into the frying pan, add the Menghao four vegetables, heat them to taste, pick them up, put them around the garden plate, add water into the pan, and then hook them into two vegetable juice and pour them on the four vegetables. Take another pot and put some oil into it. Add the diced chicken with ginger and scallion removed and 15g bean powder on it. Deep fry it into light yellow. Then add the oil and stir fry the salted egg yolk until fragrant. Then add the diced chicken and stir fry evenly. Then add the scallion and start the pot

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