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Sichuan cuisine gives the impression of spicy. In fact, there are many dishes in Sichuan cuisine that are not spicy, and snowflake chicken is one of the most classic ones, which changes people's views on Sichuan cuisine.
淖, pronounced nào, means mud. Peng Ziyu laughed and said, "There was originally a small street in Chengdu called Xiao Naoba, which is also this one. The word "淖" comes from the north, that is, the land of water.
The use of the word "淖" in the southern city streets is also the only example, "and the snowflake chicken is also a northern dish at the earliest, which fully reflects the inclusiveness of Chengdu culture." ”
"Eat chicken without seeing chicken!" Snowflake chicken is a particularly elegant dish, "the typical practice of making delicate dishes with general raw materials, which used to be a dish that was especially liked by dignitaries and literati, because this dish looks very poetic, and it needs to consider the chef's ingenuity and meticulous skill." ”
Complicated kung fu dishes, raw materials seem simple, but the proportion of the combination, the mastery of oil temperature, production skills, etc., if the foundation is not solid, the taste and taste of the dish is difficult to achieve the desired effect.
The chicken breast is repeatedly smashed on the pier with the back of the knife, and the white tendons are removed 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.
The chicken mushrooms are scattered with cold chicken soup instead of water, and the beaten egg whites must always be in a clockwise direction to form egg bubbles until the bamboo skewers are inserted into the egg liquid without pouring.
This dish is light and salty, snow white as fat, without any trace of chili peppers. The dish is puree, which also describes the soft and smooth feeling of this dish.