Dried scallops with minced chicken(ji rong gan bei )

Dried scallops with chicken antler

Raw materials for making minced chicken scallops:

150 grams of scallops, 150 grams of chicken breast meat, 100 grams of egg white, 150 grams of cooked oil, 25 grams of cooking wine, 5 grams of monosodium glutamate, 3 grams of salt, 50 grams of wet starch, 800 grams of chicken soup.

Processing steps of scallop with chicken antler:

1. Peel off the scallops, wash the bowl, add cooking wine, green onion, ginger and proper amount of water, steam them in the drawer and mash them. Remove the muscle skin of chicken breast meat, chop it into mud, put it into a bowl, add wine, egg white, wet starch, salt, monosodium glutamate, and appropriate amount of water, and mix well to make chicken antler.

2. Heat the frying spoon, add chicken soup, cooking wine, salt, monosodium glutamate, scallops and steamed scallops. After boiling, thicken them with wet starch. Then pour the minced chicken into the spoon and mix well. When the minced chicken is thick, add large oil and mix well. Then put them into a bowl.

Characteristics of scallop with chicken antler:

The color is milky white, tender and delicious.

Dried scallops with minced chicken

Dried scallops with chicken antler is a famous traditional dish in Jiangsu Province. This dish is made of fine materials and exquisite production. The tender part of chicken breast is made into velvet. Pay attention not to make the paste too thin or thick. It's not easy to fry if it's too thin. If it's too thick, the paste will hang unevenly. In the second time, it should be flipped continuously to avoid double color and affect the appearance.

Scallop is a precious seafood, rich in protein, phosphorus, calcium, etc., this dish scallop and chicken antler together, fried food both seafood and poultry flavor, is a fine material to do high-grade fried dishes. It's apricot yellow in color, salty and delicious in taste, crisp outside and soft inside. It's the most famous dish of Jiangsu cuisine. When serving, you can bring pepper and salt or tomato sauce.

Main and auxiliary materials

Jingjiyazi. 50g ripe fat 25g

Evaporated scallops. 75g Magnolia slice. 25g

Lard. 15g refined salt 2.5G

Egg white 25g monosodium glutamate 1g

15g wet starch, 2.5G salt and pepper

Vegetable oil. 750g rape leaves. 2.5G

75 grams of carrot, 20 grams of onion and ginger water

Cooking method

1. Remove the tendons of the preserved meat, smash it into fine mud, add egg white (add twice) and mix well, then add starch, salt (1.5g), monosodium glutamate, scallion and ginger water to make a antler. Stir scallops into filaments, cut Magnolia and pig fat into 5cm long filaments, mix three kinds of raw materials together, add 15g of oil, and divide into 12 parts.

2. Cut the carrot and rape leaves into shreds, fry them in 60% hot oil to form red cabbage pine and green cabbage pine, sprinkle with refined salt and put them on the bottom of the plate.

3. Heat up the frying pan, add large oil and heat it to 40% heat. Wrap a portion of shredded chicken with chopsticks, then put it into the frying pan and fry it. Take out the oil one by one, heat it to 60% heat, and then fry it again until it is golden yellow. Take out the oil and put it on the vegetable pine.

Flavor characteristics

Scallop is a precious seafood, rich in protein, phosphorus, calcium, etc., this dish scallop and chicken antler together, fried food both seafood and poultry flavor, is a fine material to do high-grade fried dishes. It's apricot yellow in color, salty and delicious in taste, crisp outside and soft inside. It's the most famous dish of Jiangsu cuisine. When serving, you can bring pepper and salt or tomato sauce.

Another way

Ingredients: 75g scallops, 200g chicken breast, a little cooked ham and minced meat.

Seasoning: 3 eggs (with egg white), 3 small bowls of chicken soup, 3 spoons of yellow rice wine, 0.3 spoons of fine salt, half a spoonful of monosodium glutamate, half a spoonful of aquatic powder, 5g of scallion and ginger, 1 spoonful of lard.

Methods: 1. Wash scallops, add yellow rice wine (2 tbsp), green onion and ginger water, steam them up, take them out and crush them. Remove the tendons of chicken breast, cut it into Antler on the skin of fresh meat, add yellow rice wine (1 tbsp), egg white, water powder (half), fine salt, monosodium glutamate and 3 tbsp water, and mix well to make chicken antler slurry.

2. Wash the pan, add chicken soup, scallops and steamed scallops. After boiling, thicken the scallops with the other half of the water powder. Then slowly pour the mashed chicken into the pan and stir until the mashed chicken is thick and thick. Add lard and beat it evenly to make the mashed chicken and the mashed chicken harmonious. Then put it into a bowl, sprinkle with minced ham and serve.

Features: white, fresh, smooth, and embellished with ham, add color and flavor.

Key points: 1. Chicken antler must be cut delicately without particles. It must be cut on the skin of fresh meat to avoid cutting directly on the anvil. It is easy to be polluted by wood and affect the color and taste.

2. Thicken first, and then pour in the chicken paste slowly. Mix well while pouring. Do not form lumps.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ji Rong Gan Bei