Southern milk shoot chicken
Ingredients: 1 tender chicken (750 g), spring shoot meat 150 g, green vegetables 50 g, red curd milk 1 piece, red curd brine 50 g, wet starch 5 g, green onion 3 g, sugar 10 g, refined salt 1.5 g, monosodium glutamate 2.5 g, rice wine 25 g, cooked lard 25 g.
Directions: 1: Chop the chicken into 3.5 cm square pieces, put it into a small clay bowl, add Shao wine, refined salt, sugar, red curd milk brine (red curd milk mashed into the brine first), soak for half an hour.
2: Cut the spring shoots into chunks. Arrange the chicken nuggets (skin down) neatly in a bowl, put the bamboo shoots on top, pour the marinated chicken marinade, steam for about 20 minutes in the basket, take it out, decant the marinade into the pot, cover the chicken nuggets on the plate, and blanch the green vegetables around it.
3: Then boil the original juice in the pot on a high heat, add MSG, dilute the mustard with wet starch, drizzle with lard, add green onions, and pour on the chicken nuggets.
Tofu on the leg mushrooms
Ingredients: 2 pieces of tofu, 3 or 2 pieces of minced pork, 2 pieces of egg white, about 1 and 1/2 cups of chicken broth, a little ham mushroom, minced meat seasoning: 1 teaspoon of light soy sauce, 1/4 teaspoon of salt, pepper, a little corn starch.
Directions: 1: Rinse the tofu and rub it in a larger bowl, add 1/2 teaspoon salt, 1/2 tablespoon corn starch and egg whites and mix well.
2: Put the minced meat into the seasoning, add the tofu and mix well, put it in each small soy sauce dish or tablespoon, and sprinkle a little ham on the tofu noodles. Steam and remove.
3: Bring the soup to a boil, add seasoning, add the steamed tofu, then boil again, beat the soup with a little corn starch water, and serve.
Coral chicken cubes
Ingredients: chicken breast, egg, dried bean powder, carrot, cooking wine, ginger, green onion, salt, etc.
Directions: 1, chicken breast cut into cubes, with cooking wine, egg white, dried bean flour, mix well and sizing;
2、 Carrots diced and set aside;
3: Heat the oil in the pot to 30% oil temperature, add the chicken cubes and slip the seeds;
4, leave a little oil in the pot, stir-fry the ginger and green onion, add the diced radish and diced chicken and stir-fry evenly;
5: Take the bowl, put the fresh soup, salt, monosodium glutamate, water bean powder into the juice, pour into the pot and stir-fry well, start the pot.
Braised filigree
Ingredients: 150 g chicken breast, 75 g ham, 5 g pea sprouts, 25 g egg white, 15 g starch (broad beans), 15 g rice wine, 3 g salt, 15 g chicken fat, 2 g monosodium glutamate, 25 g lard (refined).
Directions:1. Chicken breast evenly cut into thin strips and placed in a bowl; chicken is slightly marinated with a little fine salt, add egg white and wet starch 10 g and sizing;
2. Cut the cooked ham into thin strips; wash and blanch the pea seedlings;
3. Place the wok on medium heat, add the cooked lard, cook until it is 30% hot, pour in the chicken shreds, fry until the color is jade white, remove the oil;
4. Leave 10 grams of oil in the wok, put it back on the fire, add 300ml of clear soup, rice wine, salt to taste, monosodium glutamate, and use 10 grams of wet starch to thin the mustard;
5. Then, pour the cooked chicken shreds and cooked ham together, stir a few times with a hand spoon, put the pea seedlings, drizzle with cooked chicken fat and serve.
Chicken stew with yuan hooves
Ingredients: 1 fat and tender hen (about 1 kg), 1 yuan hoof (about 700 g), 50 g of hot legs, 25 g of cooking wine, 60 shiitake mushrooms, 5 g of salt, 2 slices of ginger, 15 g of crushed rock sugar.
Method: 1, the fat and tender hen bloodletting, slaughtering, clean the chamber, remove the internal organs, after hair removal, use a knife to cut from the back ridge, put into a pot of boiling water, blanch for a while, take out, wash the blood foam.
2, the yuan hoof burned small hairs, scraped and washed, soaked in water, decontaminated and washed, also put into the pot of boiling water, blanched for a moment, fished out, put into clean water, washed off greasy; ham cut into thick slices, water shiitake mushrooms washed, remove the stem, and then rinse clean.
3, put the chicken into the porcelain pot, and then, put on the yuan hoof, ham slices, mushroom slices and ginger slices, pour cold boiling water to 80% full, add wine, salt, rock sugar seasoning, cover tightly, on the steamer pot, simmer until about 1.5 hours to 2 hours or so, when the meat is crispy, out of the pot, on the table, adjust the taste, you can.