Chicken and sunflower soup(ji rong kui hua tang )

Method of chicken antler and sunflower soup:

Raw materials for making chicken antler and sunflower soup:

Chicken fillet 100g, fresh mushroom 50g, ham 25g, egg 1, egg white 2, chicken soup 1kg, refined salt 7.5G, MSG 5g, cooking wine 10g, pepper 2G, corn flour 5g, chili oil 1g, cooked chicken oil 15g, brandy 10g.

Processing steps of chicken antler and sunflower soup:

1. Remove the fascia of chicken tenderloin, chop it into fine mud, wash the fresh mushrooms, remove the pedicels, erect the top knife and cut it into 2 cm thick pieces; boil the eggs, peel off the protein, grind the yolk into pieces; cut the ham into fine pieces.

2. egg white beat with chopsticks to form foam.

3. Mix the mashed chicken with a little chicken soup, add refined salt, cooking wine, brandy, pepper noodles, egg white foam and corn flour, and mix them well to make the mashed chicken soup.

4. Take a 24 cm flat plate, spread a layer of cooked chicken oil on the plate, smooth the soup with a knife, slightly protrude in the middle, sprinkle the egg yolk on it, sprinkle the ham on the center, insert a circle of fresh mushrooms vertically around it, stick it flat next to the roots of fresh mushrooms, make it into sunflower shape, then put it on the drawer and steam it with water.

5. Heat the soup pot

Characteristics of Jirong sunflower soup:

The shape is pleasant, the color is bright, the entrance is melt.

Chicken and sunflower soup

Chicken antler and sunflower soup is a Korean dish, which is mainly made of chicken fillet and seasoned with chili oil and salt. The dish is made by pouring ingredients into a pot and stewing.

Ingredients needed

Chicken fillet 100g, fresh mushroom 50g, ham 25g, egg 1, egg white 2, chicken soup 1kg, refined salt 7.5G, MSG 5g, cooking wine 10g, pepper 2G, corn flour 5g, chili oil 1g, cooked chicken oil 15g, brandy 10g

Production method

1. Remove the fascia of chicken tenderloin, chop it into fine mud, wash the fresh mushrooms, remove the pedicels, erect the top knife and cut it into 2 cm thick pieces; boil the eggs, peel off the protein, grind the yolk into pieces; cut the ham into fine pieces.

2. Egg whites are beaten into foam with chopsticks.

3. Then mix the mashed chicken with a little steam, add salt, cooking wine, brandy, pepper, egg white bubble, corn flour, and mix well to make chicken antler soup.

4. Take a 24 cm flat plate, spread a layer of cooked chicken oil on the plate, spread the steam material of chicken Antler on the plate, smooth the plate with a dining knife, slightly protrude in the middle, sprinkle the yellow powder evenly on the top, sprinkle the ham powder on the center, insert a circle of fresh mushrooms vertically around, stick it flat next to the roots of fresh mushrooms, make it into a sunflower shape, and then put it on the drawer and steam it through water.

5. Heat the soup pot, add the chicken soup, boil it, skim the foam, add refined salt and monosodium glutamate, adjust the taste, pour it into the soup basin, take the "sunflower" out of the drawer, take it off from the plate, push it into the soup basin, float it on the noodle, and sprinkle with chili oil.

What to eat

Chicken contains vitamin C, e and so on. It has a high proportion of protein, many kinds, and high digestibility. It is easy to be absorbed and used by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ji Rong Kui Hua Tang