Heard of it, never seen it, walnut chicken party, let's see who has eaten?

Walnut chicken square

raw material:

300 grams of cooked chicken 200 grams of chicken breast 50 grams of fresh shrimp 3 egg whites

Lou peach kernels 50 g pretzel salt noodles 10 g refined salt 1 g monosodium glutamate 1 g wet starch 20 g

15 grams of shallot and ginger water 20 grams of clear soup 1000 grams of sesame oil (about 50 grams)

Production:

1. Cut the cooked chicken into 0.5 cm thick slices. Wash the chicken breast and remove the arrow and smash it into a meat paste with the back of the knife and put it in a bowl: The shrimp are also smashed into a meat paste with the back of the knife, placed in the bowl containing the chicken breast meat paste, add refined salt, monosodium glutamate, wet starch (10 grams), green onion and ginger water and clear soup, whisk in one direction with bamboo chopsticks, and put in the egg white while beating, whisk until the meat puree and egg white are completely fused to make the minced meat. Rinse the walnut kernels and break them into chunks (sixteen in total). Place the pretzel noodles in a small dish.

2. Take another bowl, add wet starch (10 grams) and water (20 grams), and beat with bamboo chopsticks to form a gouache paste.

3. Take a flat plate, lay the sliced cooked chicken slices on the plate piece by piece, splicing them into 12 cm square pieces, compacting them tightly by hand, pouring a layer of gouache paste on it, making the cooked chicken slices stick into a whole slice, and then evenly smearing a layer of 1 cm thick minced meat. Then use a knife to cut a cross-shaped knife edge (one-fifth deep) on top of the meat, cut out 3 centimeters of square sixteen small grids, and embed a small piece of walnut kernel in the center of each small grid. After making it, put the flat plate on the basket and steam for 10 minutes on high heat to remove.

4. Put the stir-fry spoon on the fire, pour in the sesame oil, when it is 60% hot, push the steamed meat slices from the flat plate into the spoon, fry it golden brown with a colander to drain the oil, put it on the clean case with a knife to trim the edges, and then cut the meat slices according to the small grid, and the meat is still placed on the plate. Serve with a small plate of pretzel noodles.

Features: Golden color, crispy on the outside and tender on the inside.

Some ancient dishes can only be heard in historical stories, and this is one, and I really hope that the good taste will continue to be passed on.