Plain chicken(su ji )

How to make plain chicken

Raw materials for making vegetarian chicken:

Oil 400 grams, sesame oil, cooking wine each 25 grams, MSG, salt each 5 grams.

The processing steps of plain chicken are as follows:

1. Mix 50 grams of water with monosodium glutamate, cooking wine and salt to make juice. Fold the 4 oil skins together and soak them in the juice thoroughly. Then take out the oil skins, sprinkle the sesame oil, fold them together and put them in the juice thoroughly. Then take out the oil skins and flatten them about 3cm wide.

2. Put the oil roll on the enamel plate and press it with a clean weight. Then steam for about 15 minutes, take out to cool, brush with sesame oil, and soak in the original juice. When eating, cut it into thick slices with an oblique knife.

Characteristics of plain chicken:

It's golden and tastes like chicken.

Plain chicken

Plain chicken is a kind of traditional bean food, widely distributed in central and southern China. The taste and taste of this dish are indistinguishable from that of the original meat. It has a unique flavor. It is a home-made vegetable dish in central and southern China.

Plain chicken is a delicacy made of Venetian blinds (also called Qianzhang in some areas), rolled into a round stick shape, tied tightly, cooked, sliced and fried with seasoning. It can also be made into fish shape, shrimp shape and other shapes. The taste is salty, dark red, chicken like, soft and tough, delicious and mellow.

Taste of dishes

Taste: salty, dark red, chicken like, soft and tough, delicious and mellow.

History and culture

Plain chicken originated in Changzhou, Jiangsu Province. It can be traced back to the time of Emperor Wu of Liang Dynasty. When Emperor Wu of Liang believed in Buddhism, he replaced meat with plain chicken, and then spread among the people.

It is a home-made vegetable in central and southern China. It's a delicacy made of Venetian blinds (also called Qianzhang in some areas), rolled into a round stick shape, tied tightly, cooked, sliced and fried with seasoning.

Production method

Production method 1

Manufacturing materials

Main ingredient: louver (1000 pieces) (300g)

Seasoning: Red lees (1 g), ginger (3 G), monosodium glutamate (2 g), white granulated sugar (5 g), peanut oil (30 g), soy sauce (15 g), the best is white soy sauce

Production technology

1. Spray the tofu skin (thousand pieces) with water to soften it;

2. After soft spraying, flatten each bean curd skin, overlap it and roll it tightly, put it on a piece of clean cloth and wrap it into a round stick shape, and then bind it tightly with fine hemp rope; 3. Set the frying pan on a high fire, add clean water, put in the bean curd skin roll, boil it for 50 minutes, take it out, cool it down, untie the fine hemp rope, remove the cloth, and cut it into 1.5 cm thick pieces;

4. Turn the frying pan back to high heat, add peanut oil and heat it to 80% heat. Put the bean curd skin into the pan and oil it for half a minute, then pour it into the colander to drain the oil;

5. Leave the bottom oil in the frying pan, put it back on the high fire, stir fry the red lees and ginger slices, add some water, then put down the bean curd skin, add white soy sauce, sugar and monosodium glutamate, stir fry a few times.

Production method 2

Ingredients: four catties of tofu ingredients: soda, noodles, alkali, large ingredients, Chinese prickly ash, cinnamon, fragrant leaves, chili oil, etc.

1. Cut the bean curd into three sections, about one inch wide, in strips. Bring to a boil. Add loose dried bean curd. At the same time, take the size of peanuts and boil for 7-10 minutes. 2. Take out the drain. Wrap it in gauze while it's hot. Place the bag in a square drain and compact for 15 minutes. 3. Take it out and cut it into 2 cm thick flakes, 7 cm square, and fry it into shape. 4. Bring to a boil with water, add seasoning, soy sauce, fragrant leaves, cinnamon, and pepper. It's better to add chicken soup. Put the fried dried tofu in it. When the soup is nearly dry, take it out. When it's cold, you can eat it or stir fry it.

Process tips

1. To make plain chicken, tofu must be tied tightly and boiled thoroughly with water. The finished product is soft and hard, and tastes like chicken;

2. Due to the frying process, 500 grams of peanut oil should be prepared.

Nutrition analysis

The results are as follows: 1. Plain chicken is rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for human body, but also has high nutritional value;

2. The lecithin contained in plain chicken can remove the cholesterol attached to the vascular wall, prevent vascular sclerosis, prevent cardiovascular disease and protect the heart;

3. It also contains a variety of minerals to supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and is extremely beneficial to the bone growth of children and the elderly. Oil skin: tofu skin is rich in high-quality protein and high nutritional value; it contains a lot of lecithin, which can prevent cardiovascular disease and protect the heart; it contains a variety of minerals, supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and is extremely beneficial to the bone growth of children and the elderly.

Suitable for people

It can be eaten by the general population

Dietotherapy

It can prevent vascular sclerosis, prevent cardiovascular disease, protect heart and promote bone development.

Nutrients

(nutrient content / 100g)

Other recipes

Plain chicken in soy sauce

Taste: fragrant, soft and glutinous, tender and delicious

Main ingredients: 300g plain chicken, 1 small piece of ginger

Seasonings: 1 tsp sesame oil, 1 / 2 tsp soy sauce, 1 tsp Douchi, 1 tsp pepper, 1 tsp refined salt, 1 / 2 tsp sugar

Production method:

1. Put the chicken into boiling water, boil for 5 minutes with low heat, remove and wash, drain the water, cut into thick slices and put on the plate; shred the ginger; cut into small pieces;

2. Mash the Douchi, add shredded ginger, sesame oil, pepper, soy sauce, sugar, refined salt and sesame oil, mix well, pour over the chicken, steam for 9 minutes

Stewed chicken

Ingredients for stewed chicken:

Main material: louver

Accessories: cucumber, tomato seasoning: salt, monosodium glutamate, sugar, soy sauce, five spice powder, cooking wine, star anise, pepper, fragrant leaves, pepper

Methods of stewed chicken

1. Clean the blinds with warm water, roll them into a roll, then bind them with cotton thread, put a little oil in the pan, and fry the tofu roll until the surface is yellowish;

2. Heat the oil in a pan, add onion, onion, ginger, garlic, star anise, Chinese prickly ash, fragrant leaves and dried pepper, stir in water, mix in cooking wine, sugar, salt, monosodium glutamate, soy sauce and five spice powder, bring to a boil over high heat, add plain chicken, marinate for 15 minutes, remove from the pan, change the knife to plate, and decorate with cucumber and tomato.

Characteristics of stewed vegetarian chicken: five flavor, salty and palatable.

Steamed chicken with Cordyceps

Ingredient: 400g vegetarian chicken

Accessories: 10 grams of Cordyceps sinensis, 50 grams of mushrooms (fresh), 50 grams of bamboo shoots, 50 grams of pea seedlings

Seasoning: 3G salt, 10g cooking wine, 2G pepper, 5g ginger

Teach you how to make steamed Cordyceps chicken, how to make steamed Cordyceps chicken is delicious

1. Cut the plain chicken into 1cm wide pieces with slope blade; cut the Shuifa mushroom and winter bamboo shoots into slope blade with the same length as the plain chicken, and set aside.

2. Remove the impurities from the pea seedlings, remove the tender tips and wash them.

3. Put Cordyceps sinensis in a small plate, pour in an appropriate amount of warm water, soak for half an hour, take it out and clean it one by one with clean water.

4. Place the mushroom slices and winter bamboo shoots slices in the middle of the plain chicken, then place the Cordyceps sinensis and ginger slices on top of the plain chicken, and pour into the plain soup, which must be equal to the plain chicken.

5. Steam the plain chicken in the drawer for 40 minutes, take it out and pick up the ginger slices.

6. Bring the soup to a boil, add salt, monosodium glutamate, cooking wine and pepper, adjust the taste, sprinkle with bean sprouts, and pour into the chicken bowl. How to make steamed chicken with Cordyceps sinensis

This dish needs 1000 grams of vegetable soup.

Tips - Health Tips:

This dish has the function of nourishing and keeping fit.

Braised pork with plain chicken

The method of making braised pork in Jiangnan is different from that in the north, which rarely uses spices such as five spice and eight star anise. It only reflects the original flavor of the food with fresh materials and just the right heat.

Ingredients: 500g pork, 2 pieces of plain chicken, appropriate amount of green onion and ginger.

Seasoning: soy sauce, rock sugar, chicken essence, yellow rice wine.

Method:

1. After blanching, wash the foam with hot water and cut the chicken into hob pieces.

2. Heat the oil in the pan, add the plain chicken and stir fry over medium low heat until all sides are golden and wrinkled. Set aside.

3. In the original pot, add pork and stir fry until slightly yellowing. Cook in yellow rice wine. Stir fry for several times. Pour in soy sauce and stir fry until the meat is completely colored. Add boiling water to cover the meat. Add rock sugar and green onion and ginger. Bring to a boil over high heat and simmer for one hour.

4. Add plain chicken, add chicken essence, and simmer for another 20 minutes to half an hour.

Braised willow and pine antler with plain chicken

Recipe ingredients:

Ingredients: 120 grams of willow matsutake, 50 grams of daylily, 200 grams of oil skin, seasoning: 3 grams of salt, 50 grams of vegetable oil

Technology: deep fried.

Side dishes area: recipe for pregnant women; hot dishes; snacks.

Menu territory: Cantonese cuisine.

Production method:

1. Stir the refined salt with boiling water and sprinkle on the skin of tofu to make it soft.

2. Cut the hairy willow Tricholoma matsutake and Flammulina velutipes into sections.

3. Heat up the oil in the pan, stir fry the Agaricus matsutake, day lily and a little salt, then spread evenly on the skin of bean curd and roll it into a roll

Chinese PinYin : Su Ji