Xuehua Jinao(xue hua ji nao )

Xuehua Jinao method:

Raw materials for making Xuehua Jinao

150 grams of chicken breast, 31 grams of cooked ham, 50 grams of egg white, 350 grams of fresh soup, 50 grams of mound shaped water soybean powder, 5 grams of salt, 50 grams of lard, 1 gram of pepper, 0.5 grams of monosodium glutamate.

The processing steps of Xuehua Jinao are as follows:

Remove the tendons from the chicken breast, beat the antler with the back of a knife, remove the tendons from the antler, and put them into a bowl. First, disperse them with cold soup, then add water bean powder, salt, monosodium glutamate, and pepper to mix well, and finally add the egg white to make the egg bubble to mix well. Put the frying pan on a high heat, heat the lard (about 180 degrees), pour in the chicken puree, stir fry until done, sprinkle the ham on the plate and serve.

The characteristics of xuehuaji lake are as follows

Like clouds, like snow stacked, soft and tender entrance, it is indeed a wonderful product of "eating chicken but not seeing chicken".

Xuehua Jinao

Xuehua Jinao is a famous traditional dish with Sichuan characteristics. Its shape is like clouds, like snow stacked, soft and smooth entrance, but the city is a wonderful product of "eating chicken but not seeing chicken". It is made of chicken grits, egg white and wet starch and cooked by soft frying. The color is white as snow, tender and smooth, salty and delicious, the most suitable for old and young.

Introduction to cuisines

Cuisine

Sichuan cuisine

Type

Local characteristics

Basic materials

Chicken breast meat 150 grams. Cooked ham 31 grams, egg white 50 grams. 350 grams of fresh soup, 50 grams of mound shaped water bean powder, 50 grams of salt, 50 grams of lard, 1 gram of pepper, 0.5 grams of monosodium glutamate.

Production process

Remove the tendons from the chicken breast, beat the antler with the back of a knife, remove the tendons from the antler, and put them into a bowl. First use the cold soup to disperse, then add the water bean powder, salt, monosodium glutamate and pepper, and mix well. Finally, add the egg white to make the bubble. Put the frying pan on a high heat, heat the lard (about 180 ℃), pour in the chicken puree, stir fry until done, sprinkle the ham powder on the plate and serve.

Main and auxiliary materials

125 grams of chicken breast, 4 egg white, 3 grams of cooked ham, 75 grams of wet starch, 2 grams of monosodium glutamate, 250 grams of broth, 3 grams of Sichuan salt, 100 grams of pig oil

Cooking method

1. Remove the tendons of the white preserved hen meat, beat the antler and put it into a bowl. Add 50 grams of water and dissolve it. Add Sichuan salt, egg white, monosodium glutamate and wet starch to make a paste.

2. Put the frying pan on a high heat, add the safari oil and heat it to 60%. Mix the chicken paste with the boiling broth and pour it into the pan. Loosen and fry until it is white and tender. Take the pan and put it on a plate. Sprinkle with minced ham.

Key technology

1. The chicken breast is repeatedly smashed with the back of the knife on the pier, and the white tendons are removed with the edge of the knife while smashing. If you chop with a knife edge, it is difficult to clean the fascia, and the texture of the entrance is not good.

2. Chicken antler without water and cold chicken soup powder, into a dish taste more delicious.

Flavor characteristics

Xuehua Jinao is a traditional famous dish of Sichuan cuisine. It is made of chicken grits, egg white and wet starch and cooked by soft frying. The color is white as snow, tender and smooth, salty and delicious, the most suitable for old and young.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xue Hua Ji Nao