2. Accessories: 3g of salt (Cordyceps sinensis), 2g of sugar (Cordyceps sinensis), 2g of chicken essence (Cordyceps sinensis), 5g of sesame oil (Cordyceps sinensis), 1 spoon of soy sauce (love chicken breast), 3g of salt (love chicken breast) and 2g of sugar (love chicken breast).
Step 3 practice:
(1) Cold Cordyceps: Wash fresh Cordyceps, boil the water in the pot, add Cordyceps and blanch it quickly. Take out the blanched Cordyceps sinensis, add salt, sugar, chicken juice and sesame oil, and mix well. Cordyceps sinensis has high nutritional value and should not be scalded for a long time.
(2) Love quinoa rice balls: put quinoa into a bowl, pour in clear water, and soak until quinoa germinates. Pour out the soaked water, add a little purified water, steam for about 20 minutes, take out the quinoa, break it up and let it cool, take out the heart-shaped mold, fill the quinoa rice into the mold and compact it, and gently remove the mold to make the love quinoa rice ball.
(3) Ham flower: spread a layer of lettuce in the lunch box, take out the round ham slices, fold them in half and roll them up, which is a beautiful ham flower, and pile the ham flowers vertically on one side of the lunch box.
(4) Love chicken breast: chicken breast, cut a knife from the middle cross section, take a cut chicken breast and lay it flat, carve the shape with a mold, and cut it with a knife. Put the cut chicken breast into a bowl, add soy sauce, salt and sugar, mix well and marinate for 15 minutes, heat it in a pan, add the chicken breast and fry until cooked.
(5) Colored cauliflower: the cauliflower is pedicled and cut into small flowers. Add water to the pot to boil, pour in cauliflower, and blanch until it is raw. Put the blanched cauliflower in a bowl. Immerse all cauliflower in mulberry water and let it stand for about half an hour. After all the cauliflower is colored, take out the cauliflower and set the plate.