Snail Soup Four Flavor

Ingredient for Soups Four Slugs Sense: 

• 2 snails (450g) 
• 1 chicken (1200g) 
• 2 pieces of dried scallops 
• 6-8 pieces of red dates 
• 2 tbsp Kei Ci (Chinese wolfberries, fruit of matrimony vine) 
• 6-8 pieces of dried longan 
• 5-6 liters of water 
• salt to taste 

How to make Snail Soups Four Flavors: 

1. Rinse the snail meat, dried scallop, red dates, kei ci, dried longan. Soak dried scallops until soft. 

2. Rinse chicken, remove the internal organs. 

3. Dip the chicken and snail meat into boiling water until the dirt float, remove and rinse with water until clean. 

4.

Boil water in a pot, put all the ingredients. Cooked over high heat for 15 minutes, switch to a low heat and cook for 3 hours. Finally add salt to taste.

Sauteed Broccoli, Mushrooms, Dried Oyster and Fat Choi

Ingredients :

20g wood mushrooms
10g fat choi (hair vegetable) dry
150g dried oysters
Sliced ​​ginger to taste
1 tsp garlic finely
4 spring onions
± 450g green broccoli


Marinade: 

¼ tsp ginger juice
¼ tsp wine
½ tsp salt
½ tsp sugar
2 tsp oyster sauce
oil and pepper to taste


Thickening agents: 

1 tsp salt and sugar
1 teaspoon cornstarch
5 tablespoons water


How to make Sauteed Broccoli, Mushrooms, Dried Oyster and Fat Choi: 

Wash oysters dry, soak in hot water for 1 hour, drain, and mix well with marinade.

Discard mushroom stems and soak the wood, mixed with a little oil, sugar and cornstarch.

Rub fat choi dried with oil, dip in water and drain.

Chop the green broccoli, soak in water and salt for 1 hour. Boil water, add oil and salt, put the broccoli until half cooked, remove and drain. Put it on a plate ready to eat.

Heat 3 tablespoons oil in a skillet. Saute garlic, onion and mushroom wood.

Enter the dried oysters and stir-fry. Add water, bring to a boil until soft. Add thickener solution. Bring to a boil and put it on broccoli, ready to be served.

Candied Apples

Ingredients to make Candied Apples: 

• 2 apples, peeled, cored apples and cut into cubes 
• 1 tbsp cornflour 
• ice water 
• oil for frying 

Dough: 

• 4 tablespoons flour 
• 2 tablespoons cornstarch 
• 1 beaten egg seeds 
• cold water 

Toffee: 

• 2 tbsp oil 
• ½ cup sugar 

Cooking Candied Apples: 

1. Sprinkle flour into whole apples. 
2. Make dough and let stand for 30 minutes. 
3. Insert apple slices into the batter and fry until lightly browned. Drain. 

Making Toffee Candied Apples for: 

1. Heat oil and pour sugar. Cook over medium heat until the sugar melts, stirring constantly until the sugar solution sticking and browning. 
2. Insert pieces of fried apples, mix well. 
3. Sprinkle sesame seeds. 
4. Insert apple slices into ice water to harden sweets. Candied Apples Drain and serve immediately.

Fried Crab Claws

Ingredients To Make Fried Crab Claw: 

• 12 Crab Claw Tail 
• 420g Prawns 
• 40g Lean Meat 
• 40g Water Chestnuts 
• 2 Eggs (Beaten Off) 
• Flour Taste 
• Panir Flour Taste 
• 1 tsp Salt 

Seasonings: 

1 egg white grains 

¼ teaspoon ground pepper 

1 tsp sugar 

2 tablespoons cornstarch 

sesame oil to taste 

How to make Fried Crab claw: 

1. Rinse fatty meat, minced. Peel water chestnuts, washed and crushed. 

2. Rinse crab claws, steamed at high temperature for 10 minutes, at crab claws but do not get destroyed. 

3. Peeled shrimp, pooping on the back, mix the cornstarch taste. Rinse with water, pat dry with kitchen paper and place in refrigerator for 1 hour. 

4. Remove the shrimp, chopped and put in a bowl, add salt, stir to form a paste. 

5. Add seasonings, water chestnuts, fatty meat and stir well. 

6. Coat the crab claw with shrimp paste to form a ball, then coat again with flour, eggs and flour panir. 

7. Taste Heat the oil in a frying pan, put crab claws and fried till golden brown, remove and drain. Serve.