Ingredients
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Local chicken nuggets450g
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Sliced ginger20g
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Bundled scallion20g
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Dried Shiitake mushroom10g
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Dried bamboo fungus10g
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Dried bolete10g
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Cordyceps flower100g
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Salt2teaspoons
Preparation
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step 1
Put 450g local chicken nuggets, 1,000g water, 10g ginger slices, 10 bundled scallion and 10g cooking wine into the mixing bowl
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step 2
Put on the measuring cup, blanch the chicken nuggets at 10min/100℃/BREV0.5, and then clean the blanched chicken nuggets and also the mixing bowl
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step 3
Put the blanched chicken nuggets, 10g minced ginger and 10g bundled scallion into the mixing bowl
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step 4
Add 10g dried bamboo fungus, 10g dried bolete, 10 soaked Shiitake mushrooms and 1,500g water
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step 5
Put on the measuring cup, and cook the ingredients at 60min/100℃/BREV1
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step 6
Add 100g cordyceps flower
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step 7
Put on the measuring cup, and cook the ingredients at 10min/100℃/BREV1 After the cooking program is completed, add 2 teaspoon of salt and mix uniformly for enjoyment