[birds and animals] - a kind of "hand shredded chicken mixed with mustard jelly" for summer cold dishes(fei qin zou shou xia ji liang cai yi kuan shou si ji ban jie mo liang fen )

[birds and animals] - a kind of "hand shredded chicken mixed with mustard jelly" for summer cold dishes

Introduction:

"The real country of birds and beasts has already legislated and banned hunting. We have to use artificially raised animals or birds to make delicious food! Today, we continue our production of birds and animals in the family. I feel that all the chickens, ducks, geese, pigs, cattle and sheep are birds and animals, ha ha! I've made three kinds of chicken dishes on the road. The big spoon should be a flying bird food. Today's dish is a summer cold dish, which is made of chicken. It's called "hand shredded chicken with cold powder". They use ready-made raw materials, which can be bought everywhere. It's not difficult to do, but it tastes cool and delicious. Another beer is really cool and beautiful. Ha ha, the specific way is as follows! "

Production steps:

Step 1: chicken breast, mung bean starch, cucumber, coriander, scallion, ginger slice, pepper, star anise, fragrant leaf, salt, yellow rice wine, chicken powder, mustard sauce, sesame sauce, chili oil, sesame oil, fragrant vinegar.

Step 2: put chicken breast in a cold water pot, add green onion, ginger, Zanthoxylum, star anise and fragrant leaves, then add yellow rice wine, salt and chicken powder, bring to a boil, bring to a boil, lower the heat and cook for 15 minutes.

Step 3: to make the mixture, put mustard in the bowl first, then put sesame paste, sesame oil, chili oil, salt, chicken powder and vinegar in the bowl, mix well.

Step 4: add 500 ml of 3 / 4 clear water into the pot, and use the remaining 1 / 4 clear water to boil the mung bean starch and mix well.

Step 5: use the remaining water to stir the mung bean starch.

Step 6: stir until there are no granules in the slurry, and then put 2 grams of salt into the slurry to mix well.

Step 7: at this time, the chicken breast has been cooked, but do not take it out. Soak it in the original soup for one hour and let it cool for further taste.

Step 8: turn the water in the pot to low heat, pour in the slurry, and quickly stir evenly.

Step 9: stir until the paste is sticky and thoroughly cooked, then turn off the fire.

Step 10: pour the cooked powder lump into a nine inch iron plate while it is hot to cool, cover the powder lump with fresh-keeping film and refrigerate for 1 hour.

Step 11: take out the soaked chicken breast and tear it into silk by hand.

Step 12: take out the powder lump after refrigerated for 1 hour.

Step 13: button the powder lump on the chopping board and cut it into bar code disk with a knife.

Step 14: when coding the disc, put the irregular powder strips around the cut powder lump on the bottom of the disc, and lay the neat powder strips on the surface.

Step 15: shred the cucumber into chicken shreds.

Step 16: add appropriate amount of mustard sauce and mix well.

Step 17: spread the shredded chicken on the vermicelli, sprinkle a little coriander and decorate it.

Step 18: pour the mustard sauce around and serve.

Materials required:

Chicken breast: 120g

Mung bean starch: 100g

Cucumber: 100g

Coriander: moderate

Scallion: 20g

Ginger slices: 10g

Zanthoxylum bungeanum: 20

Star anise: 1 piece

Salt: 5g

Chicken powder: 2G

Vinegar: 15g

Note: cold dish features: beautiful color, smooth cold powder, fresh chicken, Tongqiao sauce, cool and delicious, delicious taste. Warm tips: 1. Hand shredded chicken can be mixed according to your own taste, or it can be mixed with garlic juice, chili oil, Chinese prickly ash oil or salty and fresh water without mustard, or it can be made with chicken leg, so it's better to tear the meat into pieces. 2. When making powder lump, the proportion of water should be controlled well, one to five or one to six is OK. Do not add water for mixing powder paste separately, take one fourth of it. If you feel that there is more water, but the powder paste has been put into the pot, it doesn't matter. You can boil more for a while to make part of the water evaporate. If the viscosity is appropriate, turn off the fire. After boiling water to change the low fire and then into the slurry, such as boiling paste is not beautiful, remember! 3. Mung bean starch, potato starch and sweet potato starch can be used to make lump shaped jelly, but it is suggested that mung bean starch should be used for the first time, because the gluten of potato starch and sweet potato starch is not as strong as mung bean starch, and it will be very soft if it is not well mastered. This family's summer cool dish "hand shredded chicken with mustard jelly" is ready. It tastes cool, smooth and delicious, for your reference!

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: strange

Chinese PinYin : Fei Qin Zou Shou Xia Ji Liang Cai Yi Kuan Shou Si Ji Ban Jie Mo Liang Fen