Ingredient:
– Dried shrimp: 10g
– Chicken bones: 300gr
– Balloon: 50gr
– Raw spring rolls: 100gr
– Quail eggs: 10 eggs
– Carrot: 50g
– Kohlrabi: 50gr
– Cauliflower: 1 plant – Cauliflower: 1 plant
– Dried Shiitake Mushroom: 10gr
– Green onions, coriander, fried onions, fresh ginger
– Spices, fish sauce, white wine
Process:
Step 1: Prepare ingredients
– Wash chicken bones, boil in boiling water with salt for about 3 minutes to clean dirt.
– Wash the chicken again with water and then stew it in a pot with low heat for about 30 minutes on the stove from the Dreamer to get chicken broth (boneless).
– Dried shrimp soaked in chicken broth and simmered for about 15 minutes.
Step 2: Preliminary processing of the ball
– Soak the zucchini in water until soft, then wash and cut into bite-sized pieces.
– Peeled ginger, minced
– Wash the ball with minced ginger and a little white wine, gently squeeze for about 3 minutes to remove the odor, then rinse with water, drain.
Step 3: Prepare other ingredients
– Carrots, kohlrabi: peeled, sliced thin
– Cauliflower and white: cut into bite-sized pieces.
– Shiitake mushrooms: soak, cut feet. Wash the raw spring rolls in the mushrooms and then drop them into the pot of chicken broth that was boiling in Step 1.
– Green onions, coriander: remove the roots, cut into pieces about 2cm
– Quail eggs: boiled, peeled and fried on the stove from Dreamer until golden
Step 4: Blanch the vegetables
– In turn, blanch the vegetables in the pot of broth that is boiling on the stove from the Dreamer pair until just cooked, then take out and set aside.
– Season the broth to suit your taste is complete.
