Fried wild chicken slices(liu ye ji pian )

Fried pheasant slices method:

Raw materials for making fried pheasant slices:

There are 250 grams of preserved wild chicken meat, 100 grams of dried bamboo shoots, 50 grams of watery mushrooms, 1 egg, 15 grams of green garlic, 500 grams of cooked lard (100 grams of actual consumption), 5 grams of refined salt, 1 gram of monosodium glutamate, 0.5 grams of pepper, 10 grams of ginger, 50 grams of wet starch, 50 grams of chicken broth and 5 grams of sesame oil.

Processing steps of fried pheasant slices:

1. Wash the preserved pheasant and cut it into 3cm long, 2cm wide and 0.3cm thick slices. Then mix the egg white, wet starch and refined salt.

2. Cut the bamboo shoots into thin slices, remove the stems of the mushrooms, wash the mud yarn and cut them into thin slices. Cut the ginger into small pieces. Cut green garlic into oblique sections.

3. Put the frying pan on a high heat, add lard and heat it to 60%. Put the sliced pheasant into the oil pan to remove the oil, scrape it loose, and then pour in the colander to drain the oil. Leave oil in the pot, add bamboo shoots and mushrooms, stir fry, add refined salt and chicken soup, then add wild chicken slices, add ginger, garlic, refined salt and monosodium glutamate, toss in the pot for a few times, thicken with wet starch, pour in sesame oil, sprinkle with pepper, and serve.

Characteristics of fried pheasant slices:

The preserved pheasant meat is fresh and tender, with good water holding and refreshing properties, rich nutrition, strong nourishing power and good medicinal diet effect. Every 100 grams of pheasant meat contains about 24.4 grams of protein, 263 millihairs of phosphorus, and rich in vitamins and minerals. Traditional Chinese medicine believes that wild chicken is sweet and sour, warm in nature, and has the function of Tonifying the middle and Qi, treating phlegm and asthma, and benefiting liver and blood. This dish is mainly white, green and brown, fresh and pleasing to the eye. Chicken slices are fresh and tender, winter bamboo shoots are crisp and tender, and winter mushrooms are smooth and tender.

Fried wild chicken slices

The preserved pheasant meat is fresh and tender, with good water holding and refreshing properties, rich nutrition, strong nourishing power and good medicinal diet effect. Every 100 grams of pheasant meat contains about 24.4 grams of protein, 263 millihairs of phosphorus, and rich in vitamins and minerals. Traditional Chinese medicine believes that wild chicken is sweet and sour, warm in nature, and has the function of Tonifying the middle and Qi, treating phlegm and asthma, and benefiting liver and blood. This dish is mainly white, green and brown, fresh and pleasing to the eye. Chicken slices are fresh and tender, winter bamboo shoots are crisp and tender, and winter mushrooms are smooth and tender.

Material Science

Hunan cuisine

: wild chicken breast meat 250 grams.

Ingredients: 100g bamboo shoots, 50g water mushroom, 1 egg, 15g garlic.

Seasoning: 500g cooked lard (100g actual consumption), 5g refined salt, 1g monosodium glutamate, 0.5g pepper, 10g ginger, 50g wet starch, 50g chicken broth, 5g sesame oil.

practice

1. Wash the preserved pheasant and cut it into 3cm long, 2cm wide and 0.3cm thick slices. Then mix the egg white, wet starch and refined salt.

2. Cut the bamboo shoots into thin slices, remove the stems of the mushrooms, wash the mud yarn and cut them into thin slices. Cut the ginger into small pieces. Cut green garlic into oblique sections.

3. Stir frying pan

On the fire, add lard and heat it to 60%. Put the sliced pheasant into the oil pan to remove the oil and spread it. After cooking, pour in the colander to drain the oil. Leave oil in the pot, add bamboo shoots and mushrooms, stir fry, add refined salt and chicken soup, then add wild chicken slices, add ginger, garlic, refined salt and monosodium glutamate, toss in the pot for a few times, thicken with wet starch, pour in sesame oil, sprinkle with pepper, and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liu Ye Ji Pian