Hibiscus chicken slices
Cooking Method: Spread and simmer.
Flavor type: salty and umami.
Scope of application: high and medium feast hot dishes.
raw material:
Chicken breast 150 g
5 egg whites
Ham 30 g
Pea sprouts 20 g
Wet starch 75 g
Refined salt 5 g
MSG 1 gram
Pepper 0.5 g
10 grams of sake
Fresh soup 250 g
5 g of sesame oil
30 g of lard
Preparation Method:
1. Cut the ham into fat nail slices; the pea tip pinch the tender buds and wash them; The chicken breast is pounded with the back of a knife into a puree to clean the tendons, chopped into a bowl with a knife, added 50 grams of cold soup to dissolve and mix well, and then add salt, egg white, monosodium glutamate, wet starch, and rice wine to fully mix well into a paste.
2. Place the wok on medium heat, heat the pan to 40%, scoop the chicken syrup into the pot with a scoop, like an egg skin, spread the chicken syrup into a thin skin, and float it in the fresh soup.
3. Place the wok on high heat, mix 200 grams of fresh soup, add salt, monosodium glutamate, pepper, rice wine, ham slices to burn the Buddha, use wet starch to thin the mustard, drain the chicken slices and put them in the pot. Then put down a bowl of bean sprouts, mix the chicken fat, put it on the plate and serve. Features: white and elegant color, fine and tender into fresh, talk about palatial, high nutrition.
Operation Essentials:
1. Chicken should be pounded, de-ribten and chopped.
2. The pulp should not be too dry and too thin, and should be fully dissolved into one.
3. The chicken slices should be thick and even, the color is white and not burnt, and the taste should be light.
Think about it
1. What are the requirements for processing chicken mushrooms and making chicken pulp?
2. What is the role of the spread chicken slices floated in fresh soup?
3. What other methods can be used to make chicken fillets?
