In the last issue, we learned the practice of Buddha jumping off the wall
Source: Fujian Commerce
The second issue of Xiaobian continues to unlock new dishes for you - "Chicken Soup Sea Mussels"
Fujian Changle Zhanggang Port is located at the mouth of the Minjiang River, at the confluence of brackish water, pure sand, white crystal, unique hydrological and geographical environment, with the Crown of Fujian cuisine "chicken soup sea mussel" sea mussel, that is, out of here. The meat of Zhanggang sea mussels is tender, the tip of the tongue is sweet, and the taste is fishy, which is unattainable in other places.
Chicken soup with sea mussels is a model of the exquisite combination of mountain treasures and sea flavors in the Fujian cuisine. The chicken soup, which has been double-suspended, is light in color and has a fresh and fragrant flavor, and is accompanied by the tip of the mussel tongue that has been cut off by the opening of the flying water, which reaches the noble realm of Fujian cuisine: "mellow and eternal".
method
【Ingredients】
Ingredients: Zhanggang sea mussel (3500g), chicken (1500g)
Accessories: beef (lean) (750 g), pork tenderloin (750 g)
Seasoning: Salt (7 g), cooking wine (8 g)
【Preparation steps】
1. The old hen is slaughtered, offaled, washed (leaving chicken blood water, cutting off the chicken breast meat for other purposes) Cut into 4 pieces with beef (cut 4 pieces), pork tenderloin (cut 4 pieces) together in boiling water furnace water, remove floating dirt, put in the basin, add 1500 grams of water on the basket drawer and steam for 3 hours to take out, remove the meat soup, filter out impurities and oil slicks. Chicken breast meat chopped into mushrooms and chicken blood water, fine salt mixed into several small balls, and then cooked with chicken soup for 5 minutes, fish out the chicken balls, filter out impurities, become high-quality three-mushroom chicken soup.
2. Split the shell of the clams, take out the meat, buttons, each clam tip into 2 slices, cut the meat into 2 pieces, wash and put into a pot of boiling water until 6 mature, take it out and put it in a bowl, pour in a little "pulp" of cooking wine, drain the wine juice, add about 150 grams of three-mushroom chicken soup (hot) and then drain the soup.
3. Season the chicken broth with fine salt, boil it and immediately add the mussels to serve.
Edit | Xu Xiao Huang Xin
Contributed | Services Development Division
Note: (Article source: Fujian Commerce)