White to hang chicken
Materials Big Revealed
Main plate: hawthorn cake + sydney pear + pear peel
Small plate: Prune pie
Small bowl: Tomato egg soup
Master plate construction
■ Peel the sydney pear and cut it into a shape that resembles a chicken body, then use hawthorn cake to cut small pieces to make the chicken crown and meat skewer, and then use black tahini sauce to decorate;
■ Cut out the shape of the chicken feet and mouth with the peeled pear and place them in the corresponding position of the chick;
■ The main disc shape is completed;
Dried plum vegetables stuffed with cakes
【 Material Preparation 】
Umebina 150g / End of meat 150g
Flour 300g
【 Preparation of accessories 】
3 slices of ginger / 1 star anise
Boiled water 150g / oil 20g
Lard 80g / salt 10g
Old soy sauce in moderation
■ Dried plum vegetables are soaked one day in advance, squeezed out of the water after soaking, chopped after cutting off the head of the vegetables, and stirred well together with the pork grind. Cut the ginger into minced pieces and set aside;
■ Heat the lard in a hot pan, after the lard melts, sauté the minced ginger on high heat, add the pork grind and fry until it changes color, and stir-fry the dried plum vegetables evenly;
■ Season with 15g soy sauce, 8g salt, and 1 star anise, pour in some water and bring to a boil, then reduce heat and cook for 50 minutes. Add soy sauce when seasoning, stir-fry well and then add water, which is easier to color;
■ Collect the juice and put the boiled plum vegetables on the plate and let it cool until it is cold;
■ Open the flour, pour in 2g of salt and 20g of oil, add 150g of boiling water twice, knead into a smooth dough, let stand for 5 minutes and knead into long strips. Divide the long dough into 5 doses (100g/piece), knead them separately, squash them, and let stand for 5 minutes;
■ Roll out the dough into a round cake, wrap it in plum vegetables and squash it, poke it with a toothpick to deflate it to prevent it from bulging when frying;
■ Roll out the front and back sides of the dough to a thickness of about 0.5cm, heat the pan with a little oil, and change to medium heat;
■ Brown on both sides;
Tomato egg soup
1 tomato / 1 egg
Oil to taste / salt to taste
■ Beat the eggs first;
■ Tomato cut into cubes;
■ Pour oil in a hot pan, stir-fry the tomatoes until soft and rotten (to make the soup more flavorful), add 3 bowls of water and bring to a boil;
■ Turn the salt to low heat and pour the egg liquid evenly;
■ Add salt after opening the pot to adjust the saltiness, you can do it;
Did you learn about today's breakfast?
▼ Breakfast "Zhi Eat Poetry" time
Let love flow on the table and poetically awaken a beautiful morning
Chicken (Qing) Yuan Ming Raise chickens and eat chickens, Chicken fat is cooked. Master Ji Gujia, Not known with chickens.
The above content comes from The Mother Octopus
Welcome to learn nutrition and health knowledge with Professor Yu Kang of the Department of Nutrition of Peking Union Medical College Hospital, and eat healthy and eat beautiful! Pay attention to the headline number of "eat three meals a day"
Yu Kang
Professor and Director of the Department of Clinical Nutrition, Peking Union Medical College Hospital
Member of the Nutrition Standards Committee of the National Health Commission
Director of the Chinese Nutrition Society