Sichuan cuisine professional training textbook 25 - crystal phoenix

Crystal phoenix

Cooking Method: Boil and freeze

Flavor type: salty and umami.

Scope of application: summer and autumn feast cold dishes.

raw material:

200 g of cooked chicken breast

Agar 10 g

Refined salt 10 g

Pepper 0.5 g

MSG 1 gram

Cooked lean ham 25 g

25 grams of shiitake mushrooms

20 grams of cooked green beans

500 g broth

Preparation Method:

1. Cut the chicken breast into 3 cm long and 1.5 cm wide pieces, neatly and spaced (5 mm apart in four squares) on a flat-bottomed square plate with the chicken skin facing up. Ham (small diamond-shaped slices), shiitake mushrooms (cooked and finely shredded), green beans peeled and squeezed into two petals, several ingredients embedded in chicken nuggets into flowers.

2: Wash the agar into the basin, add clear soup, pepper, monosodium glutamate, fine salt, the basin mouth is tightly sealed, steamed on the basket, and taken out and filtered with a soup sieve. Gently pour into the dish of chicken nuggets and submerge into degrees. After cold, remove the knife from the spacer seam, cut into uniform pieces, and plate.

Features: crystal transparent, beautiful shape, tender and palatable, refreshing and pleasant.

Operation Essentials:

1 Chicken is soft and moderate, the chicken skin is intact, and the intarsia is beautiful and generous. The freezer is old and tender, salty and tasty, and the size is uniform.