Mahua pheasant(ma hua ye ji )

Methods of Mahua pheasant

Raw materials for making Mahua pheasant:

There are 450 grams of wild chicken breast meat, 45 grams of cooked pig fat, 50 grams of shrimps, 15 grams of salty snow vegetable leaves, 10 grams of egg skin, 10 grams of water-soluble mushroom, 10 grams of green vegetable leaves, 25 grams of egg white, 750 grams of peanut oil, 15 grams of dry starch, 7.5 grams of refined salt, 30 grams of Shaojiu and 2 grams of monosodium glutamate.

The production steps of Mahua pheasant are as follows:

Slice pheasant breast meat and cooked fat meat into 7 cm long and 3 cm wide slices respectively. Rinse the leaves of sauerkraut and cut them into pieces of the same size. Chop shrimps into antler, add egg white, dry starch, refined salt and Shaojiu, and mix well. Pat the fat meat on both sides with dry starch, put it on the plate, put the shrimp on the fat, and then cover it with duck breast slice, spread egg white on the duck breast slice, and stick snow cabbage leaf on it. Then cut 3 knives in the middle (about 3.5cm long for each knife), connect the two ends, hold one end by hand, reverse the other end from the middle knife edge, pull it into the shape of Mahua, then spread egg white one by one, and sprinkle the egg skin, mushroom and green vegetables on the Mahua duck. Heat the pan over the fire. Heat the oil until it is 40% hot (about 100 ℃). Remove the pan from the fire and put the wild ducks into the oil one by one. When the meat is milky white, pour out the oil.

The characteristics of Mahua pheasant were as follows

It is as soft and tender as Mahua, with crisp bottom shell.

Mahua pheasant

Mahua pheasant is a traditional local dish in Jiangsu Province, which is one of the representative dishes of Jiangsu cuisine. Its shape is like Mahua, its taste is delicious, the entrance is soft and tender, the bottom shell is crisp. Shrimp has the function of tonifying kidney and strengthening yang, and mushroom is rich in protein and a variety of essential trace elements.

raw material

450 grams of wild chicken breast meat. Cooked pig fat 45g, shrimp 50g, salty snow leaf 15g, egg skin 10g, watery mushroom 10g, green vegetable leaf 10g, egg white 25g, peanut oil 750g, dry starch 15g, refined salt 7.5G, Shaojiu 30g, monosodium glutamate 2G.

Production process

The preserved pheasant meat and cooked fat meat were divided into 7 cm long and 3 cm wide slices, and the leaves of sauerkraut were bleached and washed, and then cut into the same size slices. Chop shrimps into antler, add egg white, dry starch, refined salt and Shaojiu, and mix well. Pat the fat meat on both sides with dry starch, put it on the plate, put the shrimp on the fat, then cover it with chicken breast slice, spread egg white on the chicken breast slice, and stick snow cabbage leaf on it. Then cut 3 knives in the middle (about 3.5cm long for each knife), connect the two ends, hold one end with your hand, reverse the other end from the middle knife edge, pull it into the shape of Mahua, then spread egg white one by one, and sprinkle the egg skin, mushrooms and green vegetables on the Mahua pheasant. Heat the pan over the fire, add the oil and heat it to 40% heat (about 100 ℃), remove the pan from the fire, and put the Mahua pheasant into the oil one by one; until the chicken is milky white, pour out the oil. Heat the original pan, fry the wild chicken for about 1 minute, add Shaojiu and monosodium glutamate at the same time, remove from the pan and serve on a plate,

nutritive value

pheasant

Pheasant, also known as pheasant and pheasant, also includes sand pheasant, bamboo pheasant, partridge, turtledove and many other species. The meat of pheasant in autumn and winter is the most tender, and it is also the best food therapy as a tonic. Guinea fowl and Turkey are introduced from Africa, America and other places. Their nutritional value and cooking methods are no different from those of common poultry.

The content of calcium, phosphorus and iron in pheasant meat is much higher than that in general, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasant meat also has the effect of strengthening spleen and stomach, increasing appetite and stopping diarrhea. Partridge meat has the special function of eliminating phlegm and tonifying brain. It can treat expectoration and prevent Alzheimer's disease. It is a rare product in game. Traditional Chinese medicine believes that turtledove meat has the function of improving eyesight. If you eat it regularly, it can replenish qi, keep in good health, and nourish the liver and kidney.

shrimp

Shrimp is rich in nutrition, containing several to dozens of times more protein than fish, eggs and milk; it is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to take care of after illness;

Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, and expand coronary artery, which is conducive to the prevention of hypertension and myocardial infarction;

Prawns have a strong milk promoting effect, and are rich in phosphorus and calcium, especially for children and pregnant women;

Scientists from Osaka University in Japan recently found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.

dried mushrooms

Mushroom, sweet taste, flat properties. It has the effect of Tonifying Qi and stomach, supporting sores and detoxification. It can treat deficiency of body and little food, pharyngitis, tracheitis, anemia, neurasthenia, nephritis edema, hypertension, hypercholesterolemia, waist and leg pain.

Mushroom is rich in protein and a variety of essential trace elements. Mushrooms are tender, smooth and sweet. It is also a health food with the function of preventing and curing cold, lowering cholesterol, preventing cirrhosis and anti-cancer.

Dietotherapy

Shrimp has the effect of tonifying kidney, strengthening yang and strengthening stomach;

For those who are chronically ill, weak, sallow and thin, they can be used as food tonic, while for healthy people, they can keep fit;

Shrimp fried with wine can cure kidney deficiency, cold, impotence, spermatorrhea and premature ejaculation; raw shrimp mashed external application can cure abscess.

The food is mutual restraint

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.

Suitable for people

1. It's edible for most people.

2. Shrimp is not suitable for people with chronic diseases and when they are on fire; shrimp is not suitable for elderly people suffering from allergic rhinitis, bronchitis and recurrent allergic dermatitis; shrimp is a kind of animal hair, and people suffering from skin scabies should not eat shrimp.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ma Hua Ye Ji