Ingredients: 4 eggs, 50g of auricularia auricula, 0/00g of Chinese cabbage/kloc-,4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0g of concentrated white soup/kloc-.
Methods: (1). Peel the eggs, put them in a bowl and stir well. 50 grams of fungus. (2) Put the soup pot on the fire, add lard and heat it, put the eggs in the pot and fry until both sides are slightly yellow. When the eggs are soft, mash them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate to boil, and then pour lard.
That's it.
Second, egg drop soup
Ingredients: chicken fillet 200g, ham 50g, egg white120g.
Seasoning: 6 grams of salt, pepper 1 g, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and a proper amount of cold soup.
Practice: (1) Remove tendons from chicken fillet and mash it, stir it into paste with cold soup, add monosodium glutamate and wet starch, stir well, then pour in egg white and stir together. Steam the ham and chop it into powder. (2) Cook the soup until it is small (it is easy to break the paste into a ball when it is big), pour in the prepared materials, gently push it with a spoon to prevent it from touching the pot, and scoop it up with a fine-eyed colander when it is cooked and put it in a bowl.
Features: the soup is light and delicious, and it is one of the top soup dishes.
Note: Beijing old tofu is called bean curd in Sichuan, and this dish is named after bean curd.
Third, steam whole chicken soup with wine.
Ingredients: 1 live hen (about 1.8kg).
Seasoning: huadiao wine 150g, onion and ginger 15g, monosodium glutamate 5g and salt 5g.
Practice: (1) Slaughter live hens, unhairing them, disembowelling them, chopping them off, cutting them open from the back, blanching them with boiling water to remove blood stains. (2) Put the chicken with legs facing the sky and abdomen facing upwards into a soup bucket, add carved wine, onion, ginger, monosodium glutamate, salt and a proper amount of water, steam in a drawer, take it out, and remove the onion and ginger.
Features: silvery white in color and clear in taste.
Four or five soups
Ingredients: 25 grams of cooked chicken, 25 grams of water-borne magnolia slices, 20 grams of water-borne Tricholoma, 20 grams of water-borne sea cucumber and 20 grams of barbecued pork.
Seasoning: chicken oil 6g, pepper 1g, pork bone soup 600g, coriander 2g, wet starch 35g, cooking wine 12g, monosodium glutamate 2g, soy sauce 22g and vinegar 10g.
Practice: (1) Cut chicken, Flos Magnoliae, Tricholoma, sea cucumber and barbecued pork into 0.3cm square cubes respectively. (2) Select coriander, wash, disinfect and cut into pieces. Wet starch is mixed with 60 grams of water to make a thin juice. (3) Pour the bone soup into a frying spoon, put it on a big fire, put five kinds of diced rice, cooking wine, sauce vinegar and monosodium glutamate into the soup, and stir a few times. After the soup is boiled, pour in the sauce, stir fry a few times, sprinkle with Hu Fen and coriander powder, pour into the soup bowl, and drip with chicken oil.
Features: red, white and brown diced, reflected in the mixed soup, soft, tender and delicious, hot and sour, fresh and delicious.
Five, bird's nest pigeon egg soup
Materials: 10 pigeon eggs, 25g bird's nest.
Seasoning: a little pepper, 6 grams of salt, 5 grams of monosodium glutamate and 800 grams of chicken soup.
Practice: (1) Wash pigeon eggs first, cook it with clear water, take it out, put it in cold water, and shell it. (2) Wash the bird's nest, stew it with boiling water, and then wash it with clear water. (3) Put pigeon eggs and bird's nest into a soup bowl, wash the chicken soup, and add pepper, salt and monosodium glutamate.
Features: bright color, light taste, delicious taste, chic and elegant.
Six, cloud leg pigeon sugar
Materials: 4 live pigeons, leg slices100g, chicken150g.
Seasoning: 50g of cooking wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.
Practice: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove hair, gut them, put them in a boiling water pot, take them out and drain them, and put them on a plate. (2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, add 250g of onion, ginger and clear water, squeeze out the blood water, pour the chicken soup into a frying spoon, add the minced pigeon bone chicken, blood water, raw juice, salt and monosodium glutamate, filter out the soup residue, pour the clear soup into a soup bucket filled with pigeon meat, and steam it in a drawer.
Features: Silver red, original flavor, fragrant and delicious.
Seven, Dictyophora pigeon egg soup
Materials: pigeon eggs 20 pieces, Dictyophora 50 grams.
Seasoning: salt 10g, monosodium glutamate 6g, pepper 1g, clear soup.
Practice: (1) Dictyophora indusiata was washed with cold water first, then soaked in warm water to remove the sediment, cut it in half, cut off the tips at both ends of the head and tail, and cut it into 3 cm long sections instead. Blanch it with boiling water again. Then beat pigeon eggs into a big bowl full of cold water.
(2) Boil the water with a stir-fry spoon, then remove it from the fire, pour it into pigeon eggs, and take it out after boiling with low fire. (3) Cook clear soup in another pot and add salt, pepper, monosodium glutamate and dictyophora to taste. Then put pigeon eggs in the soup.
Son, pour the soup in.
Features: Dictyophora is crisp, pigeon eggs are soft and tender, and the soup is light and delicious.