Chicken breast Pearl(feng pu zhen zhu )

How to make chicken breast Pearl

Raw materials for making preserved Phoenix pearl:

Ingredients: 750g chicken breast, 50g scallops.

Ingredients: 50g fresh peas, 5 egg white.

Seasoning for making preserved Phoenix pearl:

15 grams of cooking wine, 2 grams of refined salt, 500 grams of clear soup, 35 grams of wet corn flour, 500 grams of cooked lard (about 40 grams), 10 grams of chicken oil.

The production process of Phoenix preserved pearl is as follows:

1. Wash the chicken breast with water, remove the gluten, put it on the pork skin, smash it with the back of a knife, remove the gluten and put it into a bowl, add a little wine, refined salt and clear soup, add 10 grams of corn flour, open the chicken meat Xie, and then add the egg white to stir it evenly to make a thin chicken paste.

2. Pour boiling water into the pot, put in the cleaned fresh peas, heat them up, take them out and put them in clean water to cool them. Wash the scallops, rub them with hands and put them into the bowl together with peas.

3. In the frying pan, add the cooked lard and heat it to 50%. Quickly put the chicken paste into the oil through the colander, fry it into a white ball the size of a pea (if there is a big one, you can break it with a hand spoon), take it out and control the oil.

4. Pour 500g clear soup into the pot, add the remaining cooking wine and refined salt. For a good taste, turn the pan into a thin thicken by skimming the foaming water and starch powder. Add the chicken balls, scallops and fresh peas, stir well, pour the chicken oil into a small sea bowl.

Chicken breast Pearl

Chicken breast Pearl

[cuisine] Manchu and Han banquet

[dish taste] delicious

[food materials involved] chicken, seafood, bean products, eggs

[raw materials]

Main ingredients:

750g chicken breast and 50g scallops. Ingredients: 50g fresh peas, 5 egg white.

Seasoning:

15 grams of cooking wine, 2 grams of refined salt, 500 grams of clear soup, 35 grams of wet corn flour, 500 grams of cooked lard (about 40 grams), 10 grams of chicken oil.

[production process]

1. Wash the chicken breast with water, remove the gluten, put it on the pork skin, smash it with the back of a knife, remove the gluten and put it into a bowl, add a little wine, refined salt and clear soup, add 10 grams of corn flour, remove the mashed chicken, and then add the egg white to stir evenly to make a thin mashed chicken.

2. Pour boiling water into the pot, put in the cleaned fresh peas, heat them up, take them out and put them in clean water to cool them. Wash the scallops, rub them with hands and put them into the bowl together with peas.

3. In the frying pan, add the cooked lard and heat it to 50%. Quickly put the chicken paste into the oil through the colander, fry it into a white ball the size of a pea (if there is a big one, you can break it with a hand spoon), take it out and control the oil.

4. Pour 500g clear soup into the pot, add the remaining cooking wine and refined salt. For a good taste, turn the pan into a thin thicken by skimming the foaming water and starch powder. Add the chicken balls, scallops and fresh peas, stir well, pour the chicken oil into a small sea bowl.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Feng Pu Zhen Zhu