pheasant
【Raw Materials】
Ingredients: Pheasant breast 250 g.
Ingredients: 100 g of net winter shoots, 50 g of shiitake mushrooms, 1 egg, 15 g of garlic.
Seasoning: Cooked lard 500 g (actual consumption 100 g) refined salt 5 g, monosodium glutamate 1 g, pepper 0.5 g, ginger 10 g, wet starch 50 g, chicken broth 50 g, sesame oil 5 g.
Braised pheasant slices
【Method】
1. Wash the pheasant breast and cut into 3 cm long, 2 cm wide and 0.3 cm thick slices. Then mix with egg whites, wet starch and fine salt to mix well.
2. Cut the winter shoots into thin slices, wash the sediment with the mushrooms, and cut into thin slices. Cut ginger into small slices. Cut the garlic into diagonal segments.
3. Put the wok on high heat, add lard to 60% heat, put the syruped pheasant slices into the oil pan, take the oil, scatter, and after cooking, pour into a colander to drain the oil. Leave oil in the pot, stir-fry the winter shoots and mushroom slices, add the fine salt and chicken broth and stir-fry, then add the pheasant slices, add ginger slices, garlic segments, fine salt, monosodium glutamate, bump a few times in the pot, use wet starch to dilute the mustard, drizzle sesame oil, sprinkle pepper, out of the pot and plate.
【Features】
Pheasant breast meat is tender and tender, the water retention and refreshingness of the meat are good, and it is rich in nutrition, strong tonic, and good medicinal food effect. Each 100 grams of pheasant meat contains about 24.4 grams of protein, 263 mg of phosphorus, and is rich in vitamins and minerals. Chinese medicine believes that pheasant meat tastes sweet and sour, warm, has the function of tonifying and benefiting qi, can cure phlegm and relieve asthma, and also has the effect of benefiting the liver and blood. This dish is mainly white, decorated with green and brown colors, fresh and pleasant, chicken slices are tender, winter shoots are crisp and tender, winter mushrooms are smooth and tender, and the "three tenders" meet, and the fragrance is incomparable.