This recipe is for making 27g  of soup base, 5g oil seasoning and 2g of dehydrated vegetables.

Soup base

First, clean the whole chicken, remove the tail tips and inedible parts, and break it into 6mm pieces for later use. Wash and soak the dried shiitake mushrooms. After the shiitake mushrooms are completely moist, chop and mix into a puree and set aside. Wash the onions, ginger, and shallots and set aside.

Add the above 6 grams of chicken, 1 gram of mushrooms, 0.5 grams of green onions, 0.5 grams of ginger, 0.8 grams of cooking wine, 0.2 grams of light soy sauce, 0.3 grams of dark soy sauce, and 0.2 grams of angelica slices into the cooking pot. Add 5 grams of purified water in proportion, liters Press to 0.2MPa and maintain for 2 hours. After cooking is completed, cool to 60°C.

Then add 1% enzyme preparation A, enzymatically hydrolyze at 60℃-70℃ for 2 hours, and inactivate at 90-95℃ for 10 minutes; then add 4% enzyme preparation B according to each soup, and enzymatically hydrolyze at 50℃-60℃ for 6 hours. Then inactivate at 80℃-95℃ for 10 minutes.

Heat 10 grams of palm oil to 150°C, add 5 grams of chicken bone oil to completely dissolve it, mix evenly, add 5 grams of shallots and stir-fry until the aroma is released, and obtain stir-fry ingredients, which can be cooled and set aside.

After the enzymatic hydrolysis of the soup stock is completed, 1 gram of the prepared stir-fry ingredients, 0.5 grams of spice powder, 5 grams of salt, 3 grams of sugar, and 3 grams of MSG flavoring agent are added, and then crushed by wet method to make a slurry, and then sterilized After sterilization, it can be packaged.

Oil package

Heat 4 grams of palm oil to 150°C, then add 0.5 grams of ginger, 0.25 grams of dried shiitake mushrooms, and 0.25 grams of turmeric powder, stir-fry until fragrant, then cool and package.

Dehydrated vegetables

Mix 0.7 g of 5*5 mm dehydrated green onion slices, 0.5 g of dehydrated shiitake mushrooms, and 0.8 g of 5*5 mm dehydrated carrot pellets and make them into small packages.