Pot collapsed chicken slices
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The finished dish is golden and shiny, delicious, tender and succulent.
【Raw Materials】
Chicken breast 750 g. One egg (egg white). 10 grams of green onion, 10 grams of ginger, 5 grams of refined salt, 100 grams of peanut oil, 10 grams of soy sauce, 1 gram of monosodium glutamate, 20 grams of rice wine.
【Production process】
Raw chicken breast with fascia removed, washed, sliced 0.2 cm thick slices, and cut one side with a knife. Place the sliced chicken breast face up on a large plate, evenly sprinkle with green onion, minced ginger and soy sauce, salt and marinate, then dip the flour on both sides. Mix the eggs with the wet starch into egg paste and place in a bowl. Put the sake, monosodium glutamate, soy sauce, salt, and clear soup into another bowl and mix it into a soup. Put peanut oil in the pot, cook until 80% hot, stick the chicken slices to the egg paste, put it in the oil and fry until both sides are golden brown, decant the soup in the pot, fry it over low heat until the soup is exhausted, you can get out of the pan, flip it on the plate and make it.
Fried chicken rice
This dish is white, yellow and green, harmonious and pleasing to the eye, salty and smooth, soft and delicious, most suitable for elderly children to eat.
750 grams of chicken breast, 25 grams of egg whites, 20 grams of winter shoots, 20 grams of water chestnut, 20 grams of spinach stalks. 20 grams of rice wine, 4 grams of refined salt, 1 gram of monosodium glutamate, 15 grams of wet starch, 10 grams of green onion, 10 grams of ginger, 150 grams of lard.
Remove the fascia from the chicken breast, cut into 0.4 cm square rice, add egg white, rice wine, salt, monosodium glutamate and wet starch and mix well. Cut the winter shoots, water chestnuts and spinach stalks into 0.4 cm square cubes, blanch them in boiling water and remove them. Put the sake, salt, monosodium glutamate and wet starch into a bowl and form a sauce. Slip out of the oil in a wok and set aside. Leave a little oil in the pot, heat it up, add green onion, ginger, cook the aroma, quickly add the minced chicken and ingredients, pour in the sauce upside down, pour the chicken fat out of the pot and serve.
Chicken mushrooms in clear soup
The dishes are tender and smooth, the soup taste is mellow, and the red, green, black and yellow colors are reflected.
Chicken breast 300 g. Egg white, 30 g winter shoots, 20 g ham, 30 g shiitake mushrooms. 15 grams of wet starch, 10 grams of ginger, 1 gram of monosodium glutamate, 4 grams of refined salt, 20 grams of rice wine.
Remove the fascia from the chicken breast, chop it into a fine mushroom, put it in a bowl, humidify the starch, ginger juice, monosodium glutamate, egg white, fine salt, clear soup, and stir well into chicken feed. Cut the winter shoots, ham and cake into finely chopped pieces, mix them together and make a color for later. Water hair mushrooms to deste, boiling water rinse, clean the water, put the bowl with the chicken ingredients, stir well and then dial into the color plate, soak the color material, put the soup pot with water, burn to 80% heat, put the mushrooms into the pot one by one, drain the ingredients, and put them into the large soup bowl. Set the wok on fire. Add the clear soup, remove the foam from the heat after cooking, add the mushroom soup, rice wine, fine salt, boil and pour in a mushroom bowl.