Jade bird nest, that is, a hundred birds back to the nest, a classic dish of the whole table of The Manchu Han, today Qingdao New Oriental Cooking Master to show you the materials and methods of the jade bird nest, get it together, and personally feel the fun of cooking the full table of the Manchu Han.
Ingredients: prawns, chicken breasts, fatty meat
Ingredients: green vegetable leaves, quail eggs, cucumber, dried red peppercorns, peppercorns.
Seasoning: green onion, ginger, cooking wine, salt, monosodium glutamate, starch
The practice of returning the nest of the jade bird:
1) Add chicken breast and fatty meat to onion, ginger, salt cooking wine, monosodium glutamate and set aside.
2) Cut the green vegetable leaves into thin strips and fry them into a pine dish and set aside.
3) Peel the head and peel the prawns and leave the tail of the back slice open. In addition to the shrimp line, chop with a knife, add salt, monosodium glutamate, cooking wine to marinate into the taste, remove the tail tip and set aside.
4) Spread the chicken mushroom on the shrimp body to make a bird shape, use the tip of the shrimp tail to make the beak, the peppercorns to make the eyes, the cucumbers to make the wings, the dried red peppers to make the head feathers and steam for 3-5 minutes, take out the plate edge, add water to the pot and add salt, monosodium glutamate, starch to the bird body.
5) The vegetable pine is surrounded by a circle, put in the middle of the plate, sauté chives and ginger in oil, cook in cooking wine, add a little broth, quail egg slightly burned, wet starch hook, into the middle of the vegetable pine and serve.
Features: beautiful shape, realistic shape, salty and smooth.