Hello everyone, I am Kang Kang that foodie, this chicken sauce fish bone chicken juice is rich, fish bone fresh flavor, the perfect combination of frying and frying, the taste is slippery, there are fish and meat, there is taste and taste.
Chicken juice dish is the original dish that best represents the cooking method of Boshan cuisine. In terms of cooking techniques, it is also a perfect combination of stir-frying and stir-frying. It has the characteristics of clean color, smooth texture, smooth taste, fresh and clean, etc., and has been inherited, continued and continuously innovated in the Boshan culinary industry. If you want to evaluate whose cooking skills are high, then see if you can fry chicken juice dishes.
Chicken juice, some cuisines call chicken soup chicken juice. Boshanlai's chicken juice refers to the juice mixed with the clear soup and egg white of Lu cuisine in a certain proportion, and the fragrance of chicken juice can be reflected through mixing.
The main ingredient selection of chicken juice dishes, one is that it must be appropriate, and the other is that the raw materials should be crisp and tender and easy to cook. Third, it is not easy to get out of the water after becoming a dish, such as: fish bones, abalone or sea cucumber.
Before making, we must first "make the pot", the use of the frying spoon should be clean and can not stick to the pan, the heat when frying, the oil temperature must be just right, the mixed chicken juice should be hot to slow down, through the rapid stir-fry to make the chicken juice thick, otherwise it is easy to dehydrate or dry pot.
In the 1980s, Mr. Liu Shuwen, a famous Chinese culinary master in Boshan, made the "Chicken Sauce Cow Baby", which represented Boshan's specialties and won awards in various cooking competitions inside and outside the province. Mr. Xiao Fan, editor-in-chief of the Dictionary of Chinese Cuisine, spoke highly of this dish. At that time, Master Liu made this dish because "cow dolls" did not have ready-made raw materials, so he replaced them with "rainbow trout roe". Because I did not see the real "cow doll", I did not choose this dish into the dictionary. Therefore, the dish is very similar to hibiscus and stir-fry, from the analysis of the natural environment, the Boshan area is small, the influence of the dish is not high, the popularity of the production is limited to a certain extent, it is difficult to be promoted, which is the real historical reason for not including the famous Products of Lu Cuisine.
Although Boshan's chicken juice dish seems to be somewhat similar to Lu cuisine's stir-fried hibiscus dish, it is clearly different from fried hibiscus dish. The formation and development of Boshan cuisine is inseparable from its unique cooking methods and cuisine characteristics. Because of the different characteristics of Boshan cuisine, the splendid and profound regional food culture has been handed down. What makes people feel is the essence of this long-standing food culture that can be passed down by traditional skills, which is the unique artistic charm of Boshan cuisine.
Ingredients: 250g fish bones, 200g egg white, 15g chanterelle, 20g soybean oil, 5g corn starch, 8g salt, 50g clear broth
First, the initial processing and requirements:
Fishbone processing technology
1. Hair system
a: Steamer on dried fish bones, dry steam for 10 minutes, put into an oil-free basin, add pure water to soak and set aside;
b: Soak the fish bones for 12 hours to re-change the water, put on plastic wrap and steam in the steamer basket for 20 minutes, then take it out and let it cool;
c: Cut off the excess meat and attachments of the haired fish bones, wash them, soak them in pure water and set aside.
2. Change the knife
Cut the fish bones into diamond-shaped slices 2 cm long and 0.5 cm thick and set aside.
Second, the production process and requirements:
1. Preparation
First, blanch the fish bones, drain the water into the basin, add egg white, broth, salt, corn starch and gently stir to set aside.
2. Stir-fry
Add soybean oil to the non-stick pan, pour in the mixed fish bones and egg white paste, stir-fry slowly over low heat, until the egg whites are solidified and mature, and drizzle with chicken fat out of the pan.
3. Stereotype
The sautéed fish bones are placed in a flat dish, and the shape is naturally mountain-like.
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