Xuehua Jinao(xue hua ji nao )

Xuehua Jinao method:

Raw materials for making Xuehua Jinao

100g chicken breast, 4 egg white, 150g lard (available vegetable oil), 10g golden hook or cooked lean ham, 2.5G salt, 1.5g monosodium glutamate, 25g cooking wine, 100g soybean powder, 0.5g pepper and 500g fresh soup.

The processing steps of Xuehua Jinao are as follows:

1. Select the white skin chicken breast meat, beat it loose with the back of the knife, remove the big tendons, beat the antler repeatedly, then choose to remove the small tendons, sprinkle some water, and then kill it until the knife is stuck. Gently scrape off the vegetable Pier (avoid contamination) and put it in a big soup bowl.

2. Add appropriate amount of cold soup and water soybean powder to make a thick paste, add salt, monosodium glutamate, cooking wine and pepper to mix well.

3. Put the egg white into the bowl and mix with chopsticks. Cut ham or golden hook into small pieces.

4. After frying in a frying pan, put it on a high heat, boil 100g of cooked oil to 80% heat, mix the chicken antler and egg white, add 500g of fresh soup, turn it around, pour it into the pan, gently turn it with a frying ladle, and fry until it is loose. When it is white, use 50 grams of hot cooked vegetable oil to pour down from around the pot. After a while, put it in a large plate and sprinkle with minced ham or golden hook

The characteristics of xuehuaji lake are as follows

"Ji Nao" is made of chicken breast and meat with fine cooking methods. It is as white as snow, delicate in quality, fresh and light in taste, and oily but not greasy.

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