Food skills teach you to stir-fry chicken stings, fried chicken peppers and roast chicken puff pastry
Stir-fried shredded chicken stings
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The color is as white as snow. The sting is crisp, the chicken is smooth and tender, sour, spicy, salty and fresh, and it is suitable for wine and rice.
【Raw Materials】
350 g of chicken breast and 150 g of jellyfish head. 1 egg (weighs about 50 grams), 4 grams of salt, 1 gram of monosodium glutamate, 25 grams of rice wine), 3 grams of vinegar, 3 grams of pepper, 15 grams of wet starch, 100 grams of peanut oil, 10 grams of green onion, 10 grams of shredded ginger, 5 grams of coriander, 100 grams of chicken fat.
【Production process】
Clean chicken breast meat to clean the fascia, slice into 0.2 cm thick slices, and then cut into 0.15 cm wide silk in a bowl) add egg white, fine salt, wet starch mix well, jellyfish head slice into 0.3 cm thick slices, and then cut into silk, after repeated washing with water, into 80 ° C hot water a scoop out. Put chicken broth, salt, monosodium glutamate, sake and vinegar in the bowl. Pepper noodles and wet starch pairs into a juice. In a wok, add peanut oil, cook until four ingredients (about 100 °C), add chicken fat and remove. Leave a little oil in the pot and heat it to 50% heat (about 125 °C). Add shredded green onion and ginger to fry until fragrant, then immediately add shredded chicken, shredded stings, coriander segments and sauce in a bowl. Flip it up and drizzle with chicken fat.
Fried chicken peppers
The color is golden, crispy on the outside and tender on the inside.
Chicken breast 750 g. Egg white 25 g, flour 50 g, pork 50 g. 10 g green onion, 10 g ginger, 4 g salt, 100 g sesame oil. 30 grams of rice wine, 1500 grams of peanut oil, 100 grams of actual consumption).
Take 8 slices of chicken breast with wing bones. Remove the meat on the chicken wing bone joints, chop off the bone joints from the big bend of the chicken wings, cut off the root bone ring (but the chicken breast meat is still connected to the wing bones), remove the fat skin and white tendons, poke some small eyes with the tip of the knife, and then use the back of the knife to smash it into a thin slice, put the wine and fine salt slightly pickled. Minced pork fat and lean meat into a bowl, add egg white, water and stir well, add shallots, minced ginger, fine salt, chopped sea rice, sesame oil and stir well into filling, the smashed chicken breast is flattened on a stone cutting board, cut in half (bone and meat are connected), spread the meat on the chicken, roll into a chili pepper-shaped roll, first dip a layer of flour, then drag a layer of egg liquid, dip the breadcrumbs around, make a chicken pepper blank, put in a 30% hot (about 75 ° C) oil pan, fry the wings and chicken rolls into a right angle, and the shape is golden brown when cooked thoroughly. Each wing bone is connected with a pair of "chicken peppers". After changing the knife, it is placed in the plate according to the original shape.
Roast chicken puff pastry
The color is red, fresh and salty, loose and tender.
750 g of breast meat. 25 grams of sea cucumber, 15 grams of winter shoots, 10 grams of cooked yellow cabbage hearts, 10 grams of pujac head, and one egg (weighs about 50 grams). Peanut oil 100 g, green onion 10 g, ginger 10 g, soy sauce 10 g, refined salt 4 g, sweet noodle sauce 15 g, rice wine 10 g, monosodium glutamate 1 g, pepper oil 25 g, cooked chicken fat 100 g, peanut oil 1000 g.
Cut the chick breast into 2 mm cubes and place in a bowl. Add chopped green onion, minced ginger, soy sauce, sweet noodle sauce, rice wine, monosodium glutamate, fine salt, mix and soak. Sea cucumber and winter shoots cut into 2 mm cubes. Cooked yellow cabbage hearts. Squeeze out the water and cut into cubes, put them together in a chicken bowl, add red hard egg paste, stir well to make spindle-shaped balls, put them on a plate, dip the egg yolk paste one by one under 30% of the heat (about 75 ° C) oil pot, use a small spatula to operate, when the jujube color is fished out of the drainage oil, that is, chicken crisp. On medium heat, put peanut oil, minced green onion, minced ginger and stir fry, add soy sauce, chicken broth and fine salt. After opening, add the chicken crisp, and then when it is opened, move the low heat and cover the simmering, until the soup is 1/2 o'clock away from the fire, fish out the chicken crisp and put it in the bowl, steam it in the cage for 15 minutes, take it out, buckle it in a large soup dish, decant the soup with wet starch to thin the mustard, add Shao wine, monosodium glutamate, soy sauce, pepper oil, drizzle with cooked chicken fat, pour on the chicken crisp and serve.