Fried four treasures(chao si bao )

Fried four treasures method:

Raw materials for stir frying four treasures:

Chicken breast meat 400g, net chicken gizzard 50g, eviscerated duck feet 50g, net belly tip 50g. Accessories: 25g cooked ham, 50g shrimps, 25g cooked bamboo shoots, 15g shiitake mushrooms, 15g green vegetable leaves, 1 / 4 egg white. 25 g wet starch, 750 g clear soup, 500 g cooked lard (60 g oil consumption), 2 g scallion white, 3 G refined salt, 2.5 g monosodium glutamate, 25 g Shaojiu.

Processing steps of fried four treasures

Cut the top of the stomach and chicken pus into wooden comb pieces, mix with 0.5g refined salt and 1g Shaojiu, size with 5g wet starch, and cut the ham into saddle pieces for use. Heat the frying pan over the fire, add lard to 40% heat (about 88 ℃), put the tips of the stomach, chicken slices, chicken gizzards and shrimps into the pan together, disperse until cooked, pour in a colander to drain the oil, leave a little oil in the original pan, add scallion pan, add duck feet, ham, mushrooms and bamboo shoots, add 5g Shaoxing wine and clear soup, add 1g refined salt, add monosodium glutamate after boiling, thicken with 15g wet starch, and pour into the belly immediately Tip, chicken gizzard, chicken slices, shrimps and other ingredients and vegetables, turn pan, pour lard 25 grams, push out the pan and put on a plate.

Fried four treasures

Fried four treasures is a traditional famous dish in Zhejiang Province, belonging to Zhejiang cuisine. The material selection is fine, the color is bright, the internal quality is crisp and tender, and the taste is delicious.

Recipe name

Fried four treasures

Raw materials

Ingredients: 400g chicken breast, 50g chicken gizzard, 50g boneless duck feet, 50g stomach tip. Accessories: 25g cooked ham, 50g shrimps, 25g cooked bamboo shoots, 15g shiitake mushrooms, 15g green vegetable leaves, 1 / 4 egg white. 25 g wet starch, 750 g clear soup, 500 g cooked lard (60 g oil consumption), 2 g scallion white, 3 G refined salt, 2.5 g monosodium glutamate, 25 g Shaojiu.

Production process

Cut the top of the stomach and chicken pus into wooden comb pieces, mix with 0.5g refined salt and 1g Shaojiu, size with 5g wet starch, and cut the ham into saddle pieces for use. Heat the frying pan over the fire, add lard to 40% heat (about 88 ℃), put the tips of the stomach, chicken slices, chicken gizzards and shrimps into the pan together, disperse until cooked, pour in a colander to drain the oil, leave a little oil in the original pan, add scallion pan, add duck feet, ham, mushrooms and bamboo shoots, add 5g Shaoxing wine and clear soup, add 1g refined salt, add monosodium glutamate after boiling, thicken with 15g wet starch, and pour into the belly immediately Tip, chicken gizzard, chicken slices, shrimps and other ingredients and vegetables, turn pan, pour lard 25 grams, push out the pan and put on a plate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Si Bao