Dragon and Phoenix legs(long feng tui )

Dragon and Phoenix leg method:

Raw materials for making dragon and Phoenix legs:

450 grams of shredded chicken, 100 grams of shrimp, 150 grams of pork oil, 10 grams of chicken leg bone, 50 grams of eggs, 10 grams of sugar, 7.5 grams of chili sauce oil, 7.5 grams of salt, 20 grams of Shaoxing wine, 2 grams of monosodium glutamate, 20 grams of green onion, 3 grams of pepper, 20 grams of starch, 1250 grams of peanut oil (150 grams of actual oil consumption).

Production steps of dragon and Phoenix legs:

Put shredded chicken and shrimps together in a bowl, add egg, sugar, spicy soy sauce, refined salt, Shaojiu, monosodium glutamate, chopped green onion and pepper, and set aside. Rinse the pig net oil and cut it into 10 cm square pieces. Place shredded chicken and shrimps on the net oil respectively. Place chicken leg bone on one end of the net oil and wrap it into chicken leg shape. Mix eggs with dry starch. Heat the oil pan to 70% heat (about 175 ℃), coat the Longfeng leg with dry starch one by one, then drag the egg paste, roll the powder on the top, deep fry in the oil pan until light yellow, then move the oil pan to low heat and deep fry for 1 minute until cooked, remove it with a colander and put it on the plate.

Characteristics of dragon and Phoenix legs:

Beautiful shape, brown yellow color, crisp outside, fresh inside, and salty taste.

Dragon and Phoenix legs

Dragon and Phoenix leg is a famous dish in Jiangsu Province, which belongs to Jiangsu cuisine. Originated from Shaorou Fang and Shizitou, it was a feast as early as the Qing Dynasty, and was found in all parts of the country. Beautiful shape, brown yellow color, crisp outside, fresh inside, and salty taste. Only Changting dragon and Phoenix leg cooking method is different, eating method is also different. Originally, chopsticks, plates and spoons were used in Changting banquet, but eating dragon and Phoenix legs was like western food. They were held in hand and chewed slowly. Because the dragon and Phoenix legs are actually "lion heads" with handles (pig ribs as handles) to hold food by hand. have a distinctive flavour.

Flavor characteristics

Beautiful shape, brown yellow color, crisp outside, fresh inside, and salty taste.

raw material

450 grams of shredded chicken, 100 grams of shrimp. Pork oil 150g, chicken bone 10g. Egg 50g, sugar 10g, chili oil 7.5G, salt 7.5G, Shaojiu 20g, monosodium glutamate 2G, scallion 20g, pepper 3G, starch 20g, peanut oil 1250g (actual oil consumption 150g).

Production process

Put shredded chicken and shrimps together in a bowl, add egg, sugar, spicy soy sauce, refined salt, Shaojiu, monosodium glutamate, chopped green onion and pepper, and set aside. Rinse the pig net oil and cut it into 10 cm square pieces. Place shredded chicken and shrimps on the net oil respectively. Place chicken leg bone on one end of the net oil and wrap it into chicken leg shape. Mix eggs with dry starch. Heat the skillet to 70% heat (about 175 ℃), coat the skillet with dry starch one by one, then drag the egg paste, roll the powder on the skillet, deep fry in the skillet until light yellow, move the skillet to low heat and deep fry for 1 minute until cooked, remove it with a colander and put it on the plate.

Sesame oil practice

raw material

200g chicken, 50g shrimp; ingredients: 100g pork leg, 15g cooked ham, 400g lard, 15g Shuifa mushroom, 20g water chestnut, 20g green beans; seasoning: 2 eggs, 10g scallion, 1g minced ginger, 10g Shaojiu, 2G refined salt, 1g monosodium glutamate, 15g spicy soy sauce, 0.25g pepper, 50g dry starch, 500g cooked lard (about 150g oil consumption).

Production process

Cut mushrooms, chicken, ham, pork leg and water chestnut into pine nuts, add shrimps, green beans, scallions and ginger, mix well and divide them into 10 parts. Cut pig net oil into 10 pieces, mix eggs and dry starch into thin egg paste, spread on the net oil, put stuffing in the middle and wrap them into chicken leg shape. Insert a chicken bone at the narrow end to make 10 pieces. Place the pan on a high heat, add lard and heat it to 60%. Deep fry the egg paste on the chicken leg, remove and drain it, and place it on the plate. Features: golden color, crisp outside and tender inside.

Dry frying method

Cuisine and efficacy: Fujian Cuisine Technology: deep fried rolls

Manufacturing materials

Ingredients: 200g chicken, 200g shrimp, 25g ham sausage

Accessories: Mushroom (fresh) 10g, water chestnut 50g, pig net oil 100g

Seasoning: 25g white soy sauce, 15g cooking wine, 75g wheat flour, 100g egg, 30g scallion, 1g monosodium glutamate, 3G sesame oil, 2G curry, 1g pepper, 70g vegetable oil

characteristic

It is crisp outside and tender inside. It is soft in quality and mellow in taste. It looks like chicken leg. With radish acid and coriander, the flavor is better.

practice

1. Chop the chicken and shrimp (dry them with dry towel) into rice grains; finely chop the water chestnut and squeeze the juice; chop the ham and mushroom into rice; finely chop the scallion into beads. Put the above ingredients into a large bowl, beat in an egg, add white soy sauce, cooking wine, monosodium glutamate, curry powder and pepper, mix well to form the filling, and divide into 12 equal parts. Mix an egg with flour to make a batter.

2. Cut the pork net oil into 12 pieces of 10 cm square. After each piece is smeared with egg batter, a portion of stuffing is put in, and a chicken leg bone (or chopsticks cut into corresponding length) is inserted in the center to wrap the chicken leg to make the "dragon and Phoenix leg" green body.

3. Put the oil pot on a high heat, add the oil and heat it 60%. When it is hot, deep fry the green bodies one by one until golden yellow. Remove the oil, drain it, pour some sesame oil on the plate, code it well, and add radish acid, coriander, etc.

Production tips

70 grams of vegetable oil in raw materials is the actual consumption. Due to the frying process, about 300 grams of vegetable oil should be prepared.

The food is mutual restraint

Shrimp: shrimp 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.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Long Feng Tui