Fried wild chicken roll(zha ye ji juan )

Fried wild chicken roll method:

Raw materials for making fried wild chicken roll:

There are 100g preserved wild chicken meat, 250g pig net oil, 3 egg white, 40g starch, 20g green onion, 20g sesame oil, 5g cooking wine, 15g pepper and salt, 10g flour, 5 pickled leeks, 2G sugar, 500g vegetable oil, 2G ginger, 2.5G salt and 15g flour sauce.

Processing steps of fried wild chicken roll:

1. Wash the preserved pheasant and cut it into shreds. 5 grams of scallion cut into silk, 15 grams cut into scallion. Cut ginger into shreds. Wash the net oil and dry it. Wash leeks, mix flour paste with sugar. Egg whites were made into foam with bamboo chopsticks. Stir 10 grams of flour and 15 grams of starch to make egg paste. 25 grams of starch and a little water to make paste.

2. Put shredded chicken into a bowl, add 5 grams of salt, cooking wine, green onion, shredded ginger and sesame oil, mix well. Spread the net oil on the anvil, spread the starch paste, put the chicken shreds on one side of the net oil, put them in a long line, put a pickled leek in the middle, and roll them into 4-minute thick rolls. After rolling, steam them thoroughly and take them out.

3. Add oil in the pan and cook until the chicken is four years old. Put the chicken roll on the top of the egg and fry it until it solidifies outside. When the oil temperature rises to 60%, deep fry the wild chicken roll until golden yellow. Remove the oil and cut it into 3%

Characteristics of fried wild chicken roll:

"Fried wild chicken roll" began in Huangjian's former residence "huangjiayuan". It is golden in color, crisp outside and tender inside, and has a special flavor. It is popular in shops, so it is a famous dish in Lanzhou. Huang Jian, a native of Lanzhou, was a scholar in Longshang in Ming Dynasty. He was once a scholar in Hanlin Academy. Before Huang Jian, he studied in huangjialou (now the east side of Lanzhou Central Square) and took a woman surnamed Hu as his concubine. Hu is outstanding in talent and appearance. He is good at cooking. He is deeply loved by Huang Jian and praised by his neighbors. He is called "sister Hu". Unfortunately, Hu died early and was buried in Hualin temple. Local farmers called this Kuang "sister ditch". According to legend, after Hu's death, he often thought about it. One day, he dreamed that Hu's cooking wild chicken rolls was delicious and delicious. Wake up, admonish step to "sister ditch" Hu's tomb, then see a Fox Chase pheasant, suspected to be Fox fairy. Fox go, admonish chicken, home cook

When making fried pheasant rolls, you should pay attention to:

Egg bubble paste, also known as snow coat paste. Beat the egg white until it's hard and thick, then add starch and flour. The proportion of ingredients is generally 1 egg white and 15 grams of flour. Both meat and vegetable dishes can use egg foam paste. Dishes with this paste are as white as frost after frying, and their hair is full and soft. The egg foam paste itself is very expansive, so the thickness of chicken roll hanging paste should be appropriate. If the hanging paste is too thick, the main material will expand too much and too thick. If the hanging paste is too thin, it will not be crisp. When the chicken roll is fried in the oil pan, the hand spoon can be used to keep pushing and turning when the paste is set to avoid double color. After the chicken roll is deep fried, take out the hot oil and fry it again to make it crisp and tender on the outside and consistent in color.

Fried wild chicken roll

Fried wild chicken roll, also known as Daliang wild chicken roll. Created by Huang Jian, a Bachelor of the Imperial Academy of the Ming Dynasty, it is a famous dish in Lanzhou. In the 1920s, Dong Cheng, the Yichun Garden Restaurant in Shunde, Guangdong Province, changed its chicken into pork, which was also very popular among diners.

Food materials

Wild chicken breast meat 100g

Pork net oil 250g

Egg white 3

Starch 40g

Green onion 20g

Sesame oil 20g

Cooking wine 5g

Salt and pepper 15g

Flour 10g

5 pickled leeks

Sugar 2G

Vegetable oil 500g

Ginger 2G

Salt 2.5G

Flour paste 15g

Production method

1. Wash the preserved pheasant and cut it into shreds. 5 grams of scallion cut into silk, 15 grams cut into scallion. Cut ginger into shreds. Wash the net oil and dry it. Wash leeks, mix flour paste with sugar. Egg whites were made into foam with bamboo chopsticks. Stir 10 grams of flour and 15 grams of starch to make egg paste. 25 grams of starch and a little water to make paste.

2. Put shredded chicken into a bowl, add 5 grams of salt, cooking wine, green onion, shredded ginger and sesame oil, mix well. Spread the net oil on the anvil, spread the starch paste, put the chicken shreds on one side of the net oil, put them in a long line, put a pickled leek in the middle, and roll them into 4-minute thick rolls. After rolling, steam them thoroughly and take them out.

3. Add oil in the pan and heat it to 40% heat. Put the chicken roll on the top of the egg and fry it until it solidifies outside. When the oil temperature rises to 60%, deep fry the wild chicken roll until golden yellow. Take out the oil and cut it into 3cm long sections. Put it on a plate and pour in sesame oil. Another with onion, flour sauce, salt and pepper and food.

[process key]

1. Egg foam paste, also known as snow coat paste. Beat the egg white until it's hard and thick, then add starch and flour. The proportion of ingredients is generally 1 egg white and 15 grams of flour. Both meat and vegetable dishes can use egg foam paste. Dishes with this paste are as white as frost after frying, and their hair is full and soft.

2. The egg foam paste itself is very expansive, so the thickness of chicken roll hanging paste should be appropriate. If the hanging paste is too thick, the main material will expand too much and too thick. If the hanging paste is too thin, it will not be crisp.

3. When the chicken roll is fried in the oil pan with hanging paste, the hand spoon can be used to keep pushing and turning when the paste is set to avoid double color. After the chicken roll is deep fried, take out the hot oil and fry it again to make it crisp and tender on the outside and consistent in color.

Flavor characteristics

1. "Fried wild chicken roll" began in Huangjian's former residence "huangjiayuan". It is golden in color, crisp outside and tender inside, and has a special flavor. It is popular in shops, so it is a famous dish in Lanzhou.

2. Huang Jian, a native of Lanzhou, was a scholar in Longshang of Ming Dynasty. He was a scholar in Longshang of Ming Dynasty. Before Huang Jian, he studied in huangjialou (now the east side of Lanzhou Central Square) and took a woman surnamed Hu as his concubine. Hu is outstanding in talent and appearance. He is good at cooking and is praised by Huang Jian and his neighbors. He is called "sister Hu". Unfortunately, Hu died early and was buried in Hualin temple. Local farmers called this grave "sister ditch". According to legend, after Hu's death, he often thought about it. One day, he dreamed that Hu's cooking wild chicken rolls was delicious and delicious. Wake up, admonish step to "sister ditch" Hu's tomb, then see a Fox Chase pheasant, suspected to be Fox fairy. When the fox went, the chicken was got by admonishment. The chef cooked it according to the admonishment. As expected, it was crisp on the outside and tender in the inside. The flavor was special. It was popular in the market and was called "fried wild chicken roll".

3. The raw material of Shunde Daliang "wild chicken roll" is pork, and the meaning of "wild" is like unofficial history~

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Chinese PinYin : Zha Ye Ji Juan