Furong Restaurant is a famous corner of Chengdu's catering industry in the middle and late last century, about its wind and clouds Longmen Array another day alone, about to celebrate the festival, today here to record an innovative Sichuan dish cooked by Furong Restaurant in that year - crispy phoenix wing hammer, in advance I wish everyone a happy holiday.
This dish is innovatively developed on the basis of the original crispy phoenix wings, the phoenix wings are skillfully made into a hammer shape, which not only enhances the fresh flavor and crispness of the chicken wings, but also can hold the "hammer" handle when eating, without the use of chopsticks, there is a great tendency to return to the basics, enjoy the fun of grasping food with your hands.
First of all, the innovative Sichuan cuisine here refers to the reasonable innovation carried out by the masters on the basis of traditional old Sichuan cuisine, which is different from the current rootless innovative cuisine, and the two cannot be compared.
This dish appeared at the feast of the British female writer Han Suyin at the Furong Restaurant that year, and was highly "fluttered" by the attendees, and the following is the specific method.
Name: Crispy phoenix wing hammer
Ingredients: 12 chicken wings (fat and tender is better)
Accessories: 100 grams of chicken breast, 50 grams of pork fat, 2 eggs, 150 grams of lettuce, 1 large white radish, 1 watermelon bottom
Seasoning: peppercorns, salt, cooking wine, monosodium glutamate, pepper, sugar, vinegar, ginger, green onion, bread flour, fine dry starch, each appropriate amount
method:
1, the chicken wings washed, remove the small sections, the large joint part with a knife to scrape the tendons, into the bowl with salt, cooking wine, pepper mixed well, and then put in the ginger, green onion yard flavor for fifteen minutes, the basket dry steaming for about an hour, to the chicken wings on the meat naturally shrunk to one end into a hammer, out of the cage to dry until the juice.
2, chicken breast, pork fat meat washed separately, to exhaust the tendons, pounded into a mushroom, into a bowl, add water to loosen, add salt, monosodium glutamate, egg white, fine dry starch to adjust into chicken grits.
3: Coat the surface of the chicken wings with a knife, shape the hammer, wrap a layer of flour, put it into a 60% hot oil pan, fry until the skin is crispy and tender.
4, with a round mouth carving knife to remove the bottom of the watermelon; radish or lettuce cut into three columns about 4 cm high, placed in the center of the disc into a triangle erection, and then put on the bottom of the watermelon as a melon plate; lettuce cut into filaments float in the water, when fished out of the squeezed dry water, put into the watermelon dish, sweet and sour sauce poured on the lettuce stalks; the hammer of the phoenix wings down, the hammer handle leans around the melon plate, and then the radish is carved into goldfish or small flowers to dot between them, and the dish is crisp and tender, which is interesting to eat.
Images are from the Internet and are for illustrative purposes only.
【Pay attention to today's headline number "Sichuan flavor culture"】
See the old tradition of Sichuan cuisine and listen to the Sichuan flavor of the Dragon Gate Array.