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| 100 grams of chicken, 50 grams of lettuce, 1 fresh ginseng root, 1/4 pear, 4 chestnuts, 2 jujubes, 4 cm-long cucumber and 4 table-spoonfuls of mustard mayonnaise |
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| 1. |
Remove fat from chicken and spray salt and wine over. Steam the chicken and cool.
Make thin strips of the chicken. |
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| 2. |
Pick leaves of lettuce by hand and immerse in water. Trim off root hair from ginseng using the back of a knife. |
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| 3. |
Scrub cucumber with salt water to clean and cut in about 4 cm-long and 1 cm-wide slices. Peel pear and remove seeds, then slice into pieces about the same size as the cucumber.
Immerse the pear in sugared water briefly. |
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| 4. |
Peel jujubes and remove seeds and then cut into three sections. Cut chestnuts into thin strips and wash. |
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| 5. |
Put all materials together in a bowl and add mustard mayonnaise to serve. |
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