Stewed pigeon beak(shao niang ge zi zui )

How to cook and brew pigeon beak:

Raw materials for making pigeon beak

250g spinach root, 100g chicken breast meat, 50g shiitake mushrooms, 30g fresh winter bamboo shoots, 10g green beans, 1 egg white, 3G refined salt, 1g monosodium glutamate, 10g Shaojiu, 5g wet starch, 3G minced ginger, 150g clear soup and 50g chicken oil.

The steps of making stewed pigeon beak are as follows:

1. Wash the spinach root, carve the spinach root from the big end to the small end into a pigeon mouth shape with a knife, and break it in the middle. The knife is as deep as 3 / 4 of the length of the spinach root. Blanch it with boiling water and take it out to cool for use. Slice mushrooms and bamboo shoots, set aside.

2. Wash the chicken breast, chop and smash it into fine mud, add egg white, Shaojiu (3G), refined salt (2G), and mix well to make minced chicken. Put chicken antler into spinach root, put it on plate, steam for about 10 minutes, take out and set aside.

3. Add chicken oil to the frying pan. When it is 60% hot, add minced ginger, mushrooms, winter bamboo shoots, green beans, refined salt (5g), Shaojiu (7G), monosodium glutamate and clear soup. Then put the steamed spinach root into the pan, open the soup, thicken it with wet starch, turn it over and serve on the plate.

Characteristics of fermented pigeon beak:

Light and refreshing.

Stewed pigeon beak

"Shaoniang pigeon beak" originated in the early Eastern Han Dynasty and has a history of nearly 2000 years. It is said that when Liu Xiu was emperor, the Royal chef brewed chicken antler into spinach root. After careful preparation, it looked like a pigeon's beak. After Liu Xiushi, he was full of praise. Since then, this dish has become one of the Royal dishes.

name

Stewed pigeon beak

type

Vegetable

characteristic

"Shaoniang pigeon beak" made by Zhang Chaozhong, a cook of Luoyang Friendship Hotel, has a unique style, bright color, vivid image, light and crisp, and is well-known.

raw material

Ingredient: 250g spinach root.

Ingredients: 100g chicken breast meat, 50g shiitake mushrooms, 30g fresh winter bamboo shoots and 10g green beans.

Seasoning: egg white 1, refined salt 3 G, monosodium glutamate 1 g, Shaojiu 10 g, wet starch 5 g, ginger 3 G, clear soup 150 g, chicken oil 50 G.

Production process

(1) Wash the spinach root, carve the spinach root from the big end to the small end into a pigeon mouth shape with a knife, and break it in the middle. The knife is as deep as 3 / 4 of the length of the spinach root. Blanch it with boiling water and take it out to cool. Slice mushrooms and bamboo shoots, set aside.

(2) Wash the chicken breast, chop and smash it into fine mud, add egg white, Shaojiu (3G), refined salt (2G), and mix well to make minced chicken. Put chicken antler into spinach root, put it on plate, steam for about 10 minutes, take out and set aside.

(3) Put the frying pan on a high heat and add chicken oil. When it is 60% hot, add minced ginger, mushrooms, bamboo shoots, green beans, refined salt (5g), Shaoxing wine (7G), monosodium glutamate and clear soup. Then put the steamed spinach root into the pan. Open the soup and thicken it with wet starch. Stir well and serve on the plate.

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Chinese PinYin : Shao Niang Ge Zi Zui