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Ingredients: 100g morel mushrooms

Accessories: 40g shrimps, 40g green onions, 30g quinoa

Seasonings: 3 grams of Chubang fresh chicken powder, 8 grams of Chubang delicious fresh soy sauce, 30 grams of Chubang gold fisherman oyster sauce, 4 grams of delicious fresh dark soy sauce, 15 grams of Chubang onion and ginger cooking wine, 2 grams of salt, 5g sugar, 10g ginger, 5g garlic, 5g coriander root, 150g milk soup, 100g lard, 10g water starch

Production Method:

1. Wash 20 grams of green onions and cut them into 3cm long sections. Cut 20 grams of green onions into watercress and green onions, loosen and dice ginger, mince garlic and cut coriander roots into sections. Chop the shrimp into minced shrimp and set aside;

2. Wash the quinoa and add appropriate amount of water to steam until cooked;

3. Add salt, Chubang onion, ginger juice and cooking wine to the shrimps, stir well, then put into a piping bag, squeeze the shrimp glue from the roots of the morels;

4. Heat up the pot and add 50% lard. Add in scallions and fry until golden brown. Take them out. Then add ginger, garlic, coriander root, and scallion in sequence and fry until golden brown. Pour out and keep the scallion oil for later use.

5. Add scallion oil to the pot and heat it up, add scallions and fry until brown, set aside;

6. Add soup to the pot, add Chubang delicious fresh soy sauce, Chubang onion and ginger cooking wine, Chubang Golden Fisher Girl oyster sauce, add the soup and bring to a boil, add morels, add salt, Chubang fresh chicken Powder, sugar, delicious freshly made dark soy sauce, and scallion oil. Heat until the flavor is fragrant. Add fried scallions and cook briefly. Pour in water starch to thicken. Add scallion oil and serve with quinoa. Serve on a plate.