Sichuan Cuisine: Ziyun chicken with bean curd(chuan cai zi yun ji dou hua )

Sichuan Cuisine: Ziyun chicken with bean curd

Introduction:

"Sichuan cuisine stresses one dish and one style, not only spicy food. Ziyun jidouhua can clear away heat and toxin, moisten intestines and inhibit arteriosclerosis. It tastes delicious and light. It's very suitable to drink in this season. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: remove the fascia from the chicken breast.

Step 3: use the back of the knife to hammer into minced chicken.

Step 4: soak laver in boiling water and set aside.

Step 5: put the minced chicken into a small bowl, add the egg white, and beat the salt evenly.

Step 6: add a little chicken soup in several times and continue to beat evenly.

Step 7: until it becomes chicken paste.

Step 8: add proper amount of chicken soup into the soup pot.

Step 9: bring to a boil, add salt and pepper to taste.

Step 10: pour in the chicken paste and stir well.

Step 11: cook over low heat for 10 minutes and turn off the heat.

Step 12: put the laver into a small bowl.

Step 13: put the chidouhua in a bowl.

Materials required:

Chicken breast: 50g

Egg white: 20g

Laver: right amount

Chicken soup: right amount

Salt: right amount

Right amount: pepper

Note: chicken must be removed fascia, taste good. Add a little chicken soup into the minced chicken and stir evenly to make a slightly thicker paste.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chuan Cai Zi Yun Ji Dou Hua