Phoenix lies in the nest

Phoenix nest practice:

Raw materials for making Phoenix Nest:

Ingredients: 1 hen, 15 quail eggs.

Ingredients: Shuifa mushroom 50g, Shuifa Yulan 50g, Shuifa Yudu 50g, rape leaf 100g.

Seasoning for making Phoenix Nest:

20 grams of cooking wine, 2 grams of refined salt, 10 grams of soy sauce, 600 grams of clear soup, 50 grams of scallion, 25 grams of ginger, 15 grams of wet starch, 500 grams of peanut oil (about 20 grams), 15 grams of chicken oil.

Production steps of Phoenix Nest:

1. Open the back of the hen, remove the five internal organs, wash it, remove the thigh bone from the belly of the hen, and rinse it with boiling water several times. Put the chicken into the casserole, pour into the clear soup, add 15 grams of cooking wine, a little salt, onion and ginger, simmer on the low heat for about two hours, then pour into a large bowl, steam the soup until rotten.

2. Wash the rape leaves with water and cut them into shreds. Sit in a frying pan, add peanut oil, heat to 70% heat, add shredded rape, fry until loose, and remove the control oil.

3. Shred mushrooms, cornflakes and fish maw, take out 100 grams of clear soup, add three kinds of shreds, add cooking wine and refined salt, simmer over low heat for 2 minutes, control the water, sprinkle on the plate, and sprinkle lettuce around.

4. Pour clear water into the pan, add quail eggs, boil them over high heat, remove the skin, place them on both sides of the plate, and half bury them in the silk. The steamed hen control net soup, breast up, on the plate.

5. Pour 250 grams of steamed chicken soup into the pot, add a little soy sauce and cooking wine. For good taste, thicken with starch, pour chicken oil on the dish.

Phoenix lies in the nest

Healthy people can be energetic, disease prevention and health.

Manufacturing materials

One hen, 15 quail eggs, 50g shiitake mushrooms, 50g yulanpian, 50g fish maw and 100g rape leaves. 20 grams of cooking wine, 2 grams of refined salt, 10 grams of soy sauce, 600 grams of clear soup, 50 grams of scallion, 25 grams of ginger, 15 grams of wet starch, 500 grams of peanut oil (about 20 grams), 15 grams of chicken oil.

Production process

1. Open the back of the hen, remove the five internal organs, wash it, remove the thigh bone from the belly of the hen, and rinse it with boiling water several times. Put the chicken into the casserole, pour into the clear soup, add 15 grams of cooking wine, a little salt, onion and ginger, simmer on the low heat for about two hours, then pour into a large bowl, steam the soup until rotten.

2. Wash the rape leaves with water and cut them into shreds. Sit in a frying pan, add peanut oil, heat to 70% heat, add shredded rape, fry until loose, and remove the control oil.

3. Shred mushrooms, cornflakes and fish maw, take out 100 grams of clear soup, add three kinds of shreds, add cooking wine and refined salt, simmer over low heat for 2 minutes, control the water, sprinkle on the plate, and sprinkle lettuce around.

4. Pour clear water into the pan, add quail eggs, boil them over high heat, remove the skin, place them on both sides of the plate, and half bury them in the silk. The steamed hen control net soup, breast up, on the plate.

5. Pour 250 grams of steamed chicken soup into the pot, add a little soy sauce and cooking wine. For good taste, thicken with starch, pour chicken oil on the dish.

Longitude: 104.06573486

Latitude: 30.65946198