Sauteed Sliced Chicken in Egg White(fu rong ji pian )

The method of chicken slices with Hibiscus is as follows:

Raw materials for making Hibiscus chicken slices:

150 grams of chicken breast, 80 grams of egg white, 20 grams of cooked ham, 10 grams of pea seedlings, 15 grams of winter bamboo shoots.

Seasoning for making Hibiscus chicken slices:

Cooked lard, onion, ginger, wet starch, refined salt, monosodium glutamate, cooking wine, clear soup.

Processing steps of Furong chicken slices:

(1) Remove the fascia of chicken breast and smash it into mud with the back of a knife. Cut green onion, ham and bamboo shoots into small elephant eyes. Wash pea seedlings.

(2) Put the mashed chicken into a large bowl, add water soaked with ginger and scallion to make a paste, then add egg white, salt, monosodium glutamate and wet starch, mix well and set aside.

(3) Use salt, monosodium glutamate, cooking wine, fresh soup and wet starch to form sauce in a bowl.

(4) Heat up the frying pan, add half a pot of oil, and pour out the oil after the oil is hot. When the oil is hot, add cool lard into the pan. When the oil is 30% hot, use a low heat. Use a hand spoon to hold half a spoonful of chicken puree and throw it into the oil pan. Keep shaking the oil pan to make it slowly flake, mature and float out of the oil. Pour it into the leaky spoon immediately. Repeat this several times to divide the chicken puree into chicken slices.

(5) Leave a little oil in the pan, heat up and add ginger powder to the pan, then add ham

The characteristics of Furong chicken slices are as follows

The sliced chicken is white and bright, with red and green on the plate. It is tender, delicious and nutritious

Attention should be paid to the preparation of Hibiscus chicken slices

When rowing chicken slices, make sure that the hot pot cools the oil, and do not stir the chicken paste after it is put into the pot, so that it will automatically float out of the oil surface.

Sauteed Sliced Chicken in Egg White

Furong chicken slice is a famous dish of Shandong cuisine. After it became famous, Huaiyang cuisine, Sichuan cuisine and other cuisines all had this dish. It is usually made of chicken breast, eggs and other food materials. After being cooked, the meat is white, soft, tender, smooth and fragrant, and looks like hibiscus.

Dish making

Practice 1 (Shandong cuisine practice)

Ingredients

Chicken fillet 100g, starch 40g, net fish (Barracuda is good) 100g, horseshoe 50g, egg white 8, pea seedling 250g, soup 250g, salt 1.5g, monosodium glutamate 1g, cooking wine 10g, ginger juice 10g, Vegetable Oil 1kg (about 25g).

step

1. Soak the chicken fillet in cold water to remove the blood, remove the white tendons, smash it into fine mud with the back of a knife, chop it with a knife, then wipe it with a knife, and pick out the remaining fascia for later use.

2. Chop the fish into mud, and then smash it with chicken mud.

3. Smash the horse hoof and chop it into fine particles. Put it in a big bowl together with the chicken and fish paste. Add a proper amount of cold soup and stir it into a paste. Then divide the eggs four to five times. Add the egg one after another and stir it evenly. Add wet starch, salt and monosodium glutamate and mix well.

4. Wash the green pea seedlings, stir fry them and put them around the plate.

5. Put soup, salt, cooking wine, ginger juice and monosodium glutamate on the spoon, and then thicken it with starch. Set aside.

6. Pour the clean oil into the frying spoon over medium heat. When it is 20% to 30% hot (the oil temperature is always maintained at 20% to 30%), scoop the chicken puree into the oil with the hand spoon, and shake the frying spoon. When the chicken puree becomes large and floats on the oil surface, it becomes pure white Hibiscus chicken slices, and take out with the leaky spoon. In this way, the chicken mud is suspended continuously.

5. Finally, pour the chicken slices into the glass Euryale of the spoon and serve on the plate of the bean sprouts.

 

matters needing attention

1. When smashing the chicken puree, we must smash it fine, pick out the fascia, and add the soup and egg white into the chicken puree several times. If we add too much at one time, the particles will appear, and it is not easy to integrate.

2. When hanging chicken slices, the oil temperature should not be too high, if it is too high, honeycomb will appear. Don't thicken it too much. Make the juice transparent.

 

Practice 2 (Shandong cuisine practice)

Ingredients

Chicken breast, green pepper, egg white, salt, cooking wine, pepper, chicken essence, monosodium glutamate, onion and ginger juice, starch.

step

1. Cut chicken breast into thin slices, soak in water for 10 minutes, dry, marinate with salt and pepper, cut green pepper into diamond slices.

2. egg white foam.

3. Beat the egg white, add starch to make the egg foam paste, hang the chicken slice paste.

4. Put the pasted chicken slices in the lubricating oil.

 

Practice 3 (Shandong cuisine practice)

Ingredients

Chicken tenderloin 100g, egg white 5, cooked ham, Shuifa mushroom, cabbage heart 15g, pig fat 25g, onion ginger rice a little, clear soup 100g, refined salt 1.5g, cooking wine 5g, white oil 1500g (about 75g), monosodium glutamate 1g.

practice

1. Soak chicken tenderloin white with water, remove white tendons, and smash it into fine mud with the back of a knife.

2. While smashing, pick out the fine tendons, smash the fat into fine mud, mix well with the chicken mud, and make it dry.

3. Then put it into a large bowl, add a little clear soup first, stir along one direction, and add egg white while stirring.

4. Finally, add salt, Lake powder, cooking wine, monosodium glutamate and clear soup 50 grams, stir into chicken paste.

5. Cut ham and mushroom into slices, cut vegetable heart into inch section, and mushroom. Blanch the vegetable heart with boiling water, and then add 50g of clear soup, salt, monosodium glutamate, cooking wine and water powder to the juice.

6. Put the white oil into the spoon and heat it to 30% to 40%. Use the hand spoon to put the chicken paste into the oil several times. Push the frying spoon while skimming. When the chicken slices float to the oil surface, put them into boiling water to remove the floating oil and control the moisture.

7. Leave a little oil in the frying spoon, put it into the frying pan of scallion, ginger and rice, then put in the chicken slices and ingredients, pour on the right juice, turn it over evenly, and serve with the spoon.

 

Practice 4 (Beijing cuisine)

Ingredients

Egg white, shrimps, chicken breast meat, tender pea and bean sprouts, shredded green onion, ginger juice, Shaojiu, salt, monosodium glutamate, lard, chicken oil, water lake powder, chicken soup.

practice

1. Spread a piece of fresh pork skin on the chopping board, remove the tendon of the washed chicken breast and put it on the skin together with the shrimp. First, slice the chicken breast into thin slices with a knife, then cut it into shreds, and then cut it into granules. First, use double knives to cut the chicken and shrimp into small pieces. When cutting, stick the knife, put an egg white and then cut it into small pieces, Use another knife to open the velvet antler. If you can't see the particles, it will become.

2. Put the velvet antler into a large bowl, add a little salt and an egg white, stir well with chopsticks, then put two egg whites, continue to stir well, and finally put two egg whites (a total of 6 egg whites). After adding the last two egg whites, stir them in the same direction.

3. Wash the frying pan and place it on the high heat. After using white pig oil to smooth the pan, pour in a little white lard. When the oil temperature has not yet risen, slowly pour in the egg white paste. Shake the pan around to make the egg paste into white chicken slices similar to the shape of egg skin. That is to say, take the pan away from the fire, and use an iron spoon to divide the chicken slices into a big cross square. At this time, put the pan on the middle heat and immediately scoop two spoons of cold lard with your hand When the chicken slices are heated in the warm oil, they will naturally float. Push them gently with a hand spoon, then they will come out of the pot and pour into the colander to drain the oil.

4. Leave a little oil in the frying pan, stir fry the shredded green onion first, cook the Shaojiu, add the clear chicken soup, remove the shredded green onion with a hand spoon, then add ginger juice, salt, monosodium glutamate, pea seedlings, thicken with starch, push evenly, pour the chicken slices in the colander, pour the chicken oil, and then put out of the pot.

 

Practice 5 (Huaiyang cuisine)

Ingredients

150 grams of chicken breast, 3 egg white, 25 grams of pig oil, 5 grams of cooked ham, 25 grams of pea seedlings, 10 grams of Shuifa mushroom slices, 15 grams of Shaoxing wine, 4 grams of refined salt, 2.5 grams of monosodium glutamate, 10 grams of onion and ginger juice, 100 grams of chicken broth, 10 grams of Lake powder, and 1000 grams of cooked lard (about 75 grams).

practice

1. Chop the chicken breast meat and crude oil into fine antlers respectively, put them into the same container, add 5g Shaojiu, 50g chicken clear soup and 1.5g refined salt, and stir vigorously. Beat egg white into hair egg, pour into chicken, add 1 g monosodium glutamate, and then stir to make it ready to use.

2. Heat up the frying pan and add the cooked lard. When it is 20% or 30% hot, scoop out the chicken pieces with a hand spoon and put them into the oil pan in the shape of willow leaves. Heat them slowly. When the chicken pieces are raised until they are white, scoop out the oil with a colander. 3. Leave a little oil in the frying pan, heat it on the fire, add pea seedlings and mushroom slices and stir fry slightly. Add 10g Shao wine, 50g chicken clear soup, 1g refined salt and 1.5g monosodium glutamate, thicken with starch, put in Hibiscus chicken slices, pour in bright oil, turn over the pan and put on the plate, sprinkle with minced ham.

matters needing attention

1. "Chicken tie" should be well mixed and vigorous, not too thick or too thin.

2. The shape should be neat and the oil temperature should be high when the "chicken tie" is scooped into willow leaves

Chinese PinYin : Fu Rong Ji Pian