Pot collapsed chicken sticks
【Dish name】
【Cuisine】
Lu cuisine
【Features】
Yellow and green, bright color, elegant shape, tender and salty fragrance, suitable for all seasons.
【Raw Materials】
Chicken breast 750 g. 1 egg, 50 g fatty pork fat, 25 g spinach leaves. 5 grams of refined salt, 10 grams of green onion, 10 grams of ginger, 5 grams of cumin, 15 grams of wet starch, 10 grams of flour, 100 grams of lard.
【Production process】
Degreasing the chicken breast, washing the white tendons, 12 slices of 3.5 cm square and 0.2 cm thick slices, chop the chicken into a minced paste, put it in a bowl, add egg white, wet starch, fine salt, shredded green onion, ginger shredded, cumin powder noodles and mix well. 12 slices of fatty pork that are the same size as chicken are poked with the tip of a knife to prevent them from being rolled up when they are fried. The spinach leaves are also cut into 12 slices as large as the chicken. Spread the fat slices on a flat board, smear with 0.4 cm thick chicken puree, cover with 1 slice of chicken, smear a layer of chicken puree, and finally cover with 1 piece of spinach leaves, make a "chicken skewer", make 12 pieces in turn, dip a thin layer of flour on the fatty meat noodles, and then dip a layer of egg yolk, wet starch, flour and water around the thick egg yolk paste, put in a 50% hot (about 110 ° C) lard pan and fry, until the oil temperature rises to 70% hot (about 154 ° C) bottom fry until hard, and then turn over piece by piece until it is pale yellow, decant the oil in the pot Then add the broth, salt, and onion puree to a low heat and stir-fry until the soup is finished, then turn the pot and buckle it on the plate (with spinach leaves facing upwards).
Chicken burst
The color is white, the belly is crisp and tender, the chicken is fragrant, and the flavor is different.
Chicken breast 750 g. 30 grams of pork belly, 1 egg (weighs about 50 grams). 4 grams of refined salt, 3 grams of alkali powder, 20 grams of rice wine, 1 gram of monosodium glutamate, 25 grams of wet starch, 100 grams of cooked lard, 3 grams of garlic.
Chicken breast meat remove the fascia, slice 3.3 cm long slices, add egg white, fine salt, wet starch sizing and mix well, pork belly head to degrease the skin, slice into 0.7 cm thick slices, cut 0.3 cm wide oblique cross pattern on the top of the slice, and then every 0.3 cm in the back with a straight knife about 1/2 thick, and then cut into 1.3 cm square pieces, soak with alkali powder, warm water for 5 minutes, wash the alkali taste. Add clear soup, sake, monosodium glutamate, wet starch and salt to the bowl and set aside. Heat a wok over high heat, add cooked lard to 50% heat (about 110°C) and spread the chicken slices. Draw through and fish out. Put the belly into the boiling water and fish it out, then put the belly into the 90% hot (about 198 ° C) oil for a touch (about 3 seconds), pour it into a colander; leave the oil in the wok and cook the minced garlic; put the chicken slices and belly into the pot, quickly pour in the sauce, turn it upside down and dip it evenly to wrap the main ingredients, and put it on the plate.
Stir-fried shredded chicken
【Dish name】
The color is white, the texture is soft and smooth, and the taste is light and tender.
Chicken 750 g. 1 egg, 25 grams of water hair magnolia slices. 3 grams of refined salt, 20 grams of rice wine, 1 gram of monosodium glutamate, 5 grams of green garlic, 25 grams of wet starch, 100 grams of lard.
The chicken breast is stripped of the fascia, sliced into 0.2 cm thick slices, and then cut into 5 cm long silk. Add egg whites. Fine salt, wet starch mix well into the taste, water magnolia slices cut into 3.5 cm long wire, shake open water and blanch. Cut the garlic into 3.5 cm long pieces. Put the lard in the wok, cook until it is 50% hot (about 110 ° C), cut open the chicken shreds, until eight ripe, (about 176 ° C) pairs, leave the oil in the pot, put the magnolia slices, garlic segments slightly stirred, pour in the chicken shreds, and then put the soup, salt, and wine. MSG, flip out of the pot and serve.