Jim chicken soup(ji mu ji si tang )

Jim chicken soup method:

Raw materials for making Jiji shredded chicken soup:

Jim 150g (dried laver), brandy 15g, chicken breast 150g, mushroom 50g, chicken soup 1kg, pea seedling 10g, refined salt 7.5G, monosodium glutamate 5g, cooking wine 15g, pepper flour 3G, wet starch 15g, egg white 1, cooked sesame 15g, sesame oil 5g.

Procedure of making jijisi soup:

1. Wash the chicken breast, remove the fascia, cut into 6 cm long filaments, pick the tip of pea seedling, wash and disinfect.

2. Mix chicken shreds with refined salt, cooking wine, brandy, pepper noodles, egg white and wet starch and soak well.

3. Wipe the dried laver and put it in a large bowl. Soak it in a little boiling water first, decant the water, then soak it in boiling water for 3 minutes, tear it into small pieces and set it aside.

4. Heat the soup pot, put in clean water, bring to a boil, put in shredded chicken to make it ripe but not old, take it out, drain the water, and put it into the soup basin.

5. Heat the soup pot, add chicken soup, boil, skim the foam, add refined salt, monosodium glutamate, Porphyra and soup, bring to a boil, pour into the soup basin, sprinkle with pea seedlings and cooked sesame seeds, and then drizzle with sesame oil.

Characteristics of jijisi soup:

Beautiful color, clear soup, laver aroma.

Jim chicken soup

Jim chicken soup, soup class, with Korean flavor, a unique flavor of the characteristic soup.

essential information

[taste characteristics] beautiful color, clear soup, laver aroma

Raw materials

Jim 150g (dried laver), brandy 15g, chicken breast 150g, mushroom 50g, chicken soup 1kg, pea seedling 10g, refined salt 7.5G, monosodium glutamate 5g, cooking wine 15g, pepper flour 3G, wet starch 15g, egg white 1, cooked sesame 15g, sesame oil 5g

Production process

1. Wash the chicken breast, remove the fascia, cut it into 6 cm long filaments, pick the pea seedlings, wash and disinfect it. 2. Mix the chicken shreds with refined salt, cooking wine, brandy, pepper, egg white and wet starch, and soak them well. 3. Wipe the dried laver and put it in a large bowl. First, soak it with a little boiling water, drain the water, then soak it with boiling water for 3 minutes, tear it into small pieces for use 4. Heat up the soup pot, add water, bring to a boil, put chicken shreds into the soup pot to be cooked but not old, take them out, drain the water, and put them into the soup pot. 5. Heat up the soup pot, put chicken soup into the soup pot, bring to a boil, skim off the foam, add refined salt, monosodium glutamate, Porphyra and soup juice, bring to a boil, pour them into the soup pot, sprinkle pea seedlings and cooked sesame seeds, and then drizzle with sesame oil

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ji Mu Ji Si Tang