Chinese food culture is broad and profound, with a long history. Chinese has attached great importance to food since ancient times, and Chinese cuisine has always been praised by the world for its fine and extensive selection of ingredients, complex and diverse cooking workmanship, exquisite shape and exquisite instruments.
In the development process of various cuisines, due to the extravagant life of some aristocratic bureaucrats and rich gentry, strong funds and abundant raw materials, the formation of "home storage of beautiful kitchens, competition into the trend" and "private famous chefs, more than restaurants" atmosphere, many non-commissioned officials and nobles for food and thousands of dollars are not uncommon.
Although the extravagance should not be boasted, it is precisely because of this that many traditional dishes have been created, not only the color and fragrance are second to none, but also the degree of luxury is top-notch.
Chicken bean blossoms
Chicken bean blossoms are almost extinct on the table of modern people, because their practices are so complicated. The subtlety of this traditional Sichuan dish, from the perspective of the entire cooking process, is a bit of a modern molecular cuisine style. The main cooking steps can be divided into three steps: hanging soup, making chicken milk, and brewing bean blossoms.
The first is the hanging soup, which requires more than four hours of boiling chicken, duck, lean meat and stick bones. Broth is generally divided into hair soup, old soup, clear soup, chicken bean blossom soup in the soup belongs to the high-grade clear soup, so an important soup in the hanging soup: the chicken breast or pork and other minced into mud and water mixed well, become a soup sweep, the soup sweep into the soup to stir well, the soup is slightly boiled, the soup sweep will adsorb the solid substances in the soup, fish it up with a colander, repeat several times until the soup is clear and transparent.
When the above preparation work is all completed, then the chicken breast + lean meat is chopped into minced meat, add egg white and corn starch and stir evenly to make chicken paste, the hanging soup is boiled, stirred clockwise, then the chicken milk will be poured in, simmered, chicken bean blossoms solidified white, the soup into a transparent and clear brown color, and finally only add salt to taste, this dish is successfully made.
Because of the complexity of the procedure, "Chicken Bean Flower" can only be customized by a few high-end restaurants.
![Hydrangea nine-belly fish, black truffle honeycomb potato chicken bean blossom, green skin broad bean[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)