White snow chicken(bai xue ji )

White snow chicken method:

Raw materials for making white snow chicken:

175 grams of chicken breast, 175 grams of egg white, 50 grams of duck fat, 15 grams of ham, 10 grams of rape leaves, 75 grams of cooked egg yolk cake, 1 mushroom with water, 10 grams of cooking wine, 1.5 grams of refined salt, 1.5 grams of monosodium glutamate, 20 grams of white chicken oil, 15 grams of fine dry starch, 10 grams of Lake powder, 25 grams of white sesame (baked), 15 grams of onion and ginger water.

Processing steps of white snow chicken:

1. Remove the fascia of chicken breast and duck fat, wash them, cut them into fine hairs on the clean plump mound, scrape them off layer by layer with a knife, put them into a porcelain basin, add a little onion and ginger water, mix them with bamboo chopsticks, then add 50g egg white, 1g refined salt, cooking wine and monosodium glutamate, stir them in the same direction with three bamboo chopsticks, such as: 1 Feel too thick, still can add a little onion ginger water, stir hard.

2. Cut the cooked egg yolk cake into 25 petals of small plum blossom, wash the mushrooms with water, remove the pedicle, remove the inner meat with a blade, and cut the branches of plum blossom with scissors.

3. Put 125g egg white into the soup basin, and beat it in one direction with 3 chopsticks until the chopsticks are inserted into the egg white. Then add a little dry starch and stir

Characteristics of white snow chicken:

It looks like plum, soft and tender, light and fresh.

White snow chicken

White snow chicken is a famous traditional dish in Fujian Province, which belongs to Fujian Fuzhou Cuisine. There are many ways to eat chicken in Guangdong, such as white cut chicken, hand torn chicken, rose oil chicken, salt baked chicken and so on. And white snow chicken is just made with proper chicken breast meat.

White snow chicken looks like plum, soft and tender in texture, and tastes delicious.

name

White snow chicken

Fujian Cuisine

raw material

There are 500g red beans, 200g white sugar, 10g rape leaves, 1 water mushroom, 10g cooking wine, 1.5g refined salt, 1.5g monosodium glutamate, 15g fine dry starch, 10g Lake powder, 25g white sesame (baked), 15g onion and ginger water.

Production process

1. Remove the fascia of chicken breast meat and duck fat meat, wash them, cut them into fine hairs on clean fengdun, scrape them off layer by layer with a knife, put them in a porcelain basin, add a little onion and ginger water, mix them with bamboo chopsticks, then add 50g egg white, 1g refined salt, cooking wine and monosodium glutamate, stir them in the same direction with three bamboo chopsticks, If you feel too thick, you can still add a little onion ginger water and stir it up.

2. Cut the cooked egg yolk cake into 25 pieces of small plum blossom; wash the water hair mushroom, remove the pedicle, remove the inner meat with a blade, and cut the branches of plum blossom with scissors.

3. Then put 125g egg white into the soup basin and beat it in one direction with 3 chopsticks until the chopsticks are inserted into the egg white. Then add a little dry starch and stir well.

4. Use a small soy sauce dish and a 30cm platter, respectively, and smear 10g white chicken oil on the platter and platter. Then, put the mixed chicken Antler on the platter and platter with chicken oil. After spreading, sprinkle a little dry starch on it. Then, smear the beaten egg white on the chicken Antler on the platter and platter. After smoothing, sprinkle the minced ham and rape leaves on the 30cm platter Put the egg white in the top drawer of the steamer together for about 5 minutes. Open the lid of the steamer and take out the egg white in the jar. Steam the egg white in a 30cm flat plate for 3 minutes.

5. Take it out, cut it into shuttle pieces and put it on the plate. At the same time, use a dry cloth to absorb the water in the dish, sprinkle a little fine dry starch, put the cut mushrooms and egg yolks on the white snow chicken in the dish, put five plum blossoms and red ham powder to decorate the flower center, steam in the steamer, take them out and put them on the top of the white snow chicken in the middle of the night.

6. Heat the frying pan, add chicken soup, 0.5g refined salt and 0.5g monosodium glutamate, bring to a boil to remove the froth, add the remaining white chicken oil and white sesame, thicken with starch, bring to a boil, take out the pot, and pour on the white snow chicken.

Cultivation score

Nutritional composition: Energy: 403.725kj, moisture: 0.015g, protein: 1.0025g, calorie: 0kj, fat: 9.974999g, dietary fiber: 0g, alcohol: 0%, carbohydrate: 0.6825g, ash: 0.825g, vitamin A: 0 μ g, carotene: 0 μ g, chrysophanol: 0 μ g, thiamine: 0.002mg, Holstein: 0mg, niacin: 0.0075mg, vitamin C: 0mg, vitamin E: 6 853mg, potassium: 0.1mg, sodium: 526.435mg, calcium: 3.4mg, coal: 0.475mg, iron: 0.25mg, manganese: 0.09275mg, zinc: 0.02475mg, copper: 0.008mg, phosphorus: 0.5mg, tin: 0.8655mg

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Xue Ji