Snowflake chicken is a traditional dish with sichuan characteristics and belongs to the Sichuan cuisine family. Its shape is like a cloud, like a pile of snow, the entrance is soft and smooth, and the city is a wonderful product of "eating chicken and not seeing chicken". It is made with chicken grits, egg whites and wet starch, and cooked in a soft stir-fry. The color is white like snow, delicate and soft, salty and delicious, and it is most suitable for young and old. material
Chicken breast 150 g. 31 g minced ham and 50 g egg white. 350 grams of fresh soup, 50 grams of water bean powder, grams of salt, 50 grams of lard, 1 gram of pepper, 0.5 grams of monosodium glutamate.
edit
Chicken breast to de-rib, with the back of the knife to beat the mushroom, to exhaust the tendons, put into a bowl, first with cold and fresh soup to disperse, then add water bean powder, salt, monosodium glutamate, pepper emblem stir well, and finally add egg white beaten egg bubbles to stir well. Heat the lard on a high heat (about 180 °C), pour in the chicken milk, sauté the pan, sprinkle the minced ham on a plate and serve.
125 grams of chicken breast, 4 egg whites, 3 grams of minced cooked ham, 75 grams of wet starch, 2 grams of monosodium glutamate, 250 grams of broth, 3 grams of Sichuan salt, 100 grams of lard oil
1, choose the color of the white old hen breast meat to remove the tendons, pound into the bowl, add 50 grams of water, dissolve, put in Sichuan salt, egg white, monosodium glutamate, wet starch and stir into a thin paste.
2: Put the wok on high heat, burn the hunting oil to 60% heat, add the boiling broth to the chicken paste and mix well, pour it into the pot, stir-fry loosely, until the color is white and tender, put the pot on the plate, sprinkle with the minced ham and serve.
1. Repeatedly smash the chicken breast on the pier with the back of the knife, and remove the white tendons with the knife edge while smashing. If chopped with a knife blade, it is difficult to clean the fascia, and the texture of the entrance is not good.
2, chicken mushrooms do not use water but with cold chicken soup to scatter, the taste of the dish is more delicious.
"Snowflake Chicken Dumpling" is a traditional sichuan dish, which is made of chicken grits, egg whites and wet starch to make a pulp, and is cooked in a soft stir-fry method. The color is white like snow, delicate and soft, salty and delicious, and it is most suitable for young and old.
#Battle Must Win##Small Ingredients Big Challenge##I want to be on the headlines##Food Appraiser#@Bald Detective Shop