Dragon and Phoenix legs(long feng shuang tui )

Dragon and Phoenix legs:

Raw materials for making dragon and Phoenix legs:

300 grams of chicken breast meat, 300 grams of net prawn meat. One egg (about 50g). 15 grams of wet starch, 25 grams of lard oil, 100 grams of chili oil, 1500 grams of peanut oil (100 grams of actual oil consumption).

Production steps of dragon and Phoenix legs:

Remove the fascia of the chicken breast, wash it, slice it into 2 cm long, 1 cm wide and 0.1 cm thick slices. Cut the top blade of the clean prawn into 0.3 cm thick slices. Put it in a bowl, knock in the eggs and wet starch, and mix them well to form a filling. Then take an empty bowl, knock in the eggs, add the remaining boiling wet starch to make the egg paste. Wash the pig net oil and cut into 10 rectangular pieces of 14cm long and 10cm wide. Place 1 / 10 of the stuffing on the corner of the sliced oil. Spread the egg paste around the sliced oil. Take a piece of cooked chicken leg bone and put it on one side of the sliced oil to make the stuffing cover the chicken leg bone. Then wrap the stuffing and the chicken leg bone with the oil (1 / 2 of the chicken leg bone is exposed). Put it in the shape of chicken leg. Steam it thoroughly in the cage. Take it out. Air it slightly. Dip in the egg paste and put it into 60% heat one by one Fry the chicken leg in oil until golden brown

Dragon and Phoenix legs

Dragon and Phoenix legs is a famous dish in Shandong Province. It is a special dish of Shandong cuisine. It is golden in color, scorched outside and tender inside. It tastes delicious and looks like chicken legs. The main material of dragon and Phoenix legs is chicken breast meat. It is a famous dish in high-end banquet.

Manufacturing materials

Ingredients: 250 grams of chicken breast meat, 250 grams of shrimp, 400 grams of pig net oil. Accessories: 100g green onion, 100g egg, 50g starch (corn), 150g chicken skeleton.

Seasoning: 30g yellow rice wine, 5g pepper, 6G salt, 100g spicy soy sauce, 60g sesame oil, 50g peanut oil.

Production method

1. Remove the fascia of chicken breast, wash it and slice it into thin slices; 2. Cut the top blade of prawn into thick slices and put it into a bowl;

3. Put the starch (50g) into the bowl and add water to transfer the wet starch (100g) for standby;

4. Take another bowl, knock in eggs and wet starch, and mix them into stuffing. Then take an empty bowl, knock in one egg, and add the remaining wet starch to make egg paste;

5. Wash the pig net oil and cut into 10 rectangular pieces, 14 cm in length and 10 cm in width;

6. Take a pig net oil slice and spread it on the chopping board. Take 1 / 10 of the stuffing and put it on the corner of the net oil slice. Then spread egg paste around the net oil slice. Take one chicken leg bone and put it on one side of the net oil slice to make the stuffing cover the chicken leg bone. Then use the net oil to wrap the stuffing and chicken leg bone in the shape of chicken leg, put them on the plate, steam them thoroughly in the cage, and put them into another plate one by one to air slightly;

7. Put peanut oil in a frying pan and heat it over medium heat until it is 60% hot. Hold the chicken leg bones, dip the steamed chicken leg into the egg paste and put them into the oil one by one;

8. Deep fry until golden brown. Remove the oil and put it into the plate. Serve with spicy soy sauce.

Production tips

1. 1000 g peanut oil is prepared, and the actual consumption is about 50 G

2. If there is no chicken leg bone, it can be replaced by chicken skeleton.

nutritive value

Chicken breast meat: chicken protein content is high, and easy to be absorbed and used by the human body, has the effect of strengthening physical strength, strong body, contains phospholipids which play an important role in human growth and development, is one of the important sources of fat and phospholipids in Chinese dietary structure. At the same time, chicken is beneficial to five zang organs, tonifying deficiency and damage, tonifying deficiency and strengthening stomach, strengthening tendons and bones, promoting blood circulation and dredging collaterals, regulating menstruation, stopping leucorrhea and so on.

Prawn: prawn is rich in nutrition, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. Prawn is rich in magnesium, which plays an important role in heart activity

It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Prawns have a strong lactation effect, and are rich in phosphorus and calcium, especially beneficial to children and pregnant women. Scientists from Osaka University in Japan recently found that the astaxanthin in in prawns is effective Help to eliminate the "jet lag" caused by jet lag. Lard: Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is equivalent, can provide very high calories, and contains vitamin A, vitamin E is also very rich.

Green onion: green onion is a kind of health preserving seasoning for warming Yang Qi. As a seasoning, the main function of green onion is to remove the greasy and thick flavors such as meat, fishy smell and mutton, and the peculiar smell in dishes. The main nutrients of onion are protein, carbohydrate, vitamin A (mainly contained in green onion leaves), food fiber, phosphorus, iron, magnesium and other minerals.

Eggs: eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Protein is high-quality protein, which can repair liver tissue damage. It is rich in DHA, lecithin and lutein, which is beneficial to the development of nervous system and body, can strengthen brain, improve memory, and promote liver cell regeneration. Eggs contain more vitamin B And other trace elements, can decompose and oxidize carcinogens in human body, with anti-cancer effect.

Starch (corn): corn is the world's recognized gold crop, its fat, phosphorus, vitamin B2 content ranks first in cereals.

Nutrients

Energy 5208.45 kcal vitamin b60.16 mg protein 111.46 g fat 488.33 g carbohydrate 97.12 g folic acid 125.94 μ g dietary fiber 2.56 g cholesterol 1712.5 mg vitamin a679 μ g carotene 67 μ g thiamine 0.4 mg riboflavin 0.84 mg nicotinic acid 32.74 mg vitamin C3 mg vitamin e154.16 mg calcium 310.22 mg phosphorus 1334.9 mg potassium 1723.34 mg Sodium 3558.94 mg iodine 27.61 mg magnesium 222.52 mg iron 20.52 mg zinc 12.42 mg selenium 126.09 mg copper 1.54 mg manganese 3.56 mg

The food is mutual restraint

Prawn: prawns should not be eaten with some fruits. Shrimp is rich in protein, calcium and other nutrients. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates, stimulate the intestines and stomach, cause discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten with these fruits at least 2 hours apart.

Egg: eat with goose to damage spleen and stomach, eat with rabbit and persimmon to cause diarrhea, and should not eat with turtle, carp, soybean milk and tea.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Long Feng Shuang Tui