Chicken bean flower(ji dou hua )

Chicken bean flower method:

Raw materials for making chickpea flower:

125 grams of old white chicken breast, 4 egg white, 12 grams of dry soybean powder, 1000 grams of super clear soup, 165 grams of monosodium glutamate, 50 grams of fresh cabbage, 3 grams of salt, 5 grams of ham, 0.5 grams of pepper.

Processing steps of chicken bean flower:

1. Chicken breast should be old white chicken. Must use the old chicken, after cooking can congeal into the bean flower shape. Secondly, white skin chicken should be selected to ensure its white color. The meat of the preserved male chicken is thick. After removing the tendons, beat it with the back of the knife to make a velvet antler, and then chop it several times with the edge of the knife. After chopping, beat it again and put it into a bowl. Mix egg white and soybean flour and mix well. The chicken antler in the bowl is first stirred with water and bamboo chopsticks, then egg white, bean powder (pressed with a knife for fine powder), salt, monosodium glutamate, and special clear soup are added step by step, and each seasoning is added to mix well once; add in several times, mix well in several times, and finally stir into chicken paste.

2. Wipe the pot clean, add special clear soup, put monosodium glutamate and salt when boiling. Then stir the chicken paste with bamboo chopsticks and put it into a pot. When it is slightly boiling, put the pot on a low fire and cook for 10 minutes. When the chicken antler is agglomerated together, it becomes bean flower. Blanch the fresh vegetable heart in the pot, float it through the heart with clear water and repair it with a knife

The characteristics of chickpea flower are as follows

This dish is like bean curd, fresh and refreshing, suitable for summer.

Chicken bean flower

Jidouhua is a famous traditional dish in Sichuan, which has a history of more than 100 years. This dish is one of the representative dishes in Sichuan.

It's a delicately made craft dish. At daofo palace in Sichuan Province, Xiangji kitchen has the cooking skills of "eating chicken is like chicken" and "eating meat is like meat", that is, to make vegetarian dishes with meat flavor, that is, the so-called "using vegetable to support meat".

In Sichuan restaurants, the opposite is true: a "chicken without chicken" or "meat without meat" is used to make meat into a vegetarian shape, which is called "meat for vegetarian". Chicken bean flower

It's the representative dish of meat and vegetable.

On September 10, 2018, "Chinese food" was officially released, and "jidouhua" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

brief introduction

In Sichuan restaurants, the opposite is true: a "chicken without chicken" or "meat without meat" is used to make meat into a vegetarian shape, which is called "meat for vegetarian". Chicken bean flower

It's the representative dish of meat and vegetable. There are records in Chengdu Tonglan published in 1909 and Siji cuipu excerpt published in the late Qing Dynasty.

practice

Chicken breast... 125g wet starch... 40g

Cooked minced ham 5 grams Sichuan salt 3 grams

Fresh cabbage heart... 5 monosodium glutamate... 1.5g

Clear soup... 1500 grams of pepper... 0.5 grams

Egg white... 4

1. Remove the tendons of chicken breast, beat it into red antler, put it into a bowl, dissolve it with 50 grams of water, and then add 2 grams of egg white, wet starch, pepper and Sichuan salt to make chicken paste. Blanch the fresh vegetable heart in boiling water, cool it with clear water and trim it.

2. Set the frying pan on a high fire. Add 1300 grams of clear soup, add Sichuan salt to boil, then dilute chicken milk and cold clear soup, stir well, pour into the pot, gently push a few times, burn to a slight boil, move the pot to a small fire and flush for 10 minutes. When the chicken milk coagulates into snowflake shape, first put the cabbage in the big soup bowl, and then spoon the chicken bean flower on it. Add monosodium glutamate to the clear soup in the pot and pour into the bowl. Finally, sprinkle minced ham on the bean curd noodles.

1. "Making antler" is a key. If the muscle is not completely removed, it is impossible for the minced meat to be as tender as the bean curd.

2. The ratio of chicken antler, egg white and soybean powder is the second key. Due to the water content of raw materials, the temperature and humidity vary greatly, there are some problems that can not be measured, and there are some beauty that can not be described. If there is a slight imbalance, it will either turn into a lump or not into a flower. The time of "bean curd" is based on the conglomeration of soup and chicken paste.

3. Using fire is the third key. If the fire is small, it will disperse the flowers.

raw material

Chicken bean curd is made of chicken breast, minced meat, cooked ham and chicken clear soup. The shape of the dish is like bean curd. It is smooth and tender. The soup is clear and the meat is white.

practice

Beat the chicken breast meat with the back of a knife to make a antler, arrange the tendon and put it into a bowl, add Qingleng Tangshu powder, then add egg white, water soybean powder, salt, monosodium glutamate, pepper, etc. After the pot is cleaned, put the clear soup to boil. Pour the chicken paste into it and stir it well. Turn the heat down to simmer. When it gradually condenses into bean curd shape, put the cooked vegetable heart into the soup bowl. Then spoon the chicken bean curd on the vegetable heart. Finally, pour the clear soup gently and sprinkle the cooked ham powder. In order to make chicken bean curd, it is necessary to choose the preserved meat of old white skin chicken, beat the antler finely, use the proper proportion of soup, egg white, water soybean powder and refined salt, and master the heat when making the bean curd.

Characteristics of dishes

1. "Jidouhua" is a famous traditional dish in Sichuan, which has a history of more than 100 years. This dish is one of the representative dishes in Sichuan.

2. "Jidouhua" is white in color and looks like Douhua. It is made of chicken, so it is named. As soon as it is tasted, you will feel that it is as tender as bean curd. After tasting it carefully, you will feel that its taste is higher than bean curd. The soup used to make bean curd is a special clear soup, which is also made of chicken as the main raw material. This soup is very delicious, clear and has nothing in it. It is the so-called "eat chicken without chicken, not like chicken, just like chicken, better than chicken."

3. "Jidouhua" is salty and delicious. It is white in color, tender in texture, delicious in salty taste, rich in nutrition and suitable for young and old people.

nutritive value

It has the functions of strengthening spleen and stomach, strengthening muscles and bones, dispelling wind, tonifying Qi, nourishing blood, promoting blood circulation, removing stasis and dredging collaterals. Suitable for indigestion, postpartum congestion, abdominal pain, malnutrition, deficiency of Qi and blood, as well as the elderly, children, etc.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ji Dou Hua