Chef’s dishes: Pickled Chinese cabbage fried eggs
The main ingredients: Pickled Chinese cabbage Volvariella volvacea Egg Mince meat
Food seasoning: Salt Sugar Vinegar Coriander Essence of Chicken
Recommended for::This is the appetizer soup. Combine t and mince is very tasty.
1. Shredding pickled chinese cabbage.put it scalding with hot water.give it soak about 10 minutes.
2. Shredding allium ginger and garlic.Put wine sauce into the mince meat.then mix it.
3. Add a little oil in the pan liquid eggs become the egg-pie. Mince and pichkled Chinese cabbages will be placed on the egg-pie. Packet in the egg-pie. After sealing then fried until two surface is golden yellow.
4. Remove onions to pot then add volvariella volvacea and shredding pickled chinese cabbage. All of the food cooked timely.Add water to boiling.Then put a little salt、sugar、vinegar and pepper. Small fires for five minutes. Finally put parsley for c ompleted.
The chef introduction(Tiegang Li):
Li is a Chef of lunch banquet as Beijing Kerry Centre Hotel.He is a Chinese famous cooker. His Specializes is royal cooking. Focus on combine food tastes and appearance. He had access to the international cooking competition in the kitchen Award. He also owns France kitchen Association, “Blue Ribbon” Medal.He is the best among contemporary chefs.