"Fried Tremella with minced chicken"(min cai yan ke cai ji rong chao yin er )

"Fried Tremella with minced chicken"

Introduction:

"Tremella fuciformis" occupies a place in Chinese food history and food culture. It has been listed as "eight treasures" since ancient times. It is as famous as bird's nest, bear's paw, barbed nose and flying dragon bird. It is a good tonic raw material. But with the progress of the times and the use of modern technology in the planting industry, people began to plant Tremella in a large area, making its price plummet and becoming the same price as Auricularia auricula! Since ancient times, Fujian has been the main producing area of Tremella fuciformis in China, which is responsible for supplying the whole country and exporting to all parts of the world. Now people no longer regard it as a treasure, but it is recorded in the Imperial Palace Museum that the "Tremella" eaten by emperors of all dynasties were produced in Fujian Province, and local officials were responsible for paying a specified amount of Tremella to the imperial court every year. Until the Qing Dynasty, it was regarded as a special treasure. There are many methods of "Tremella", which are recorded in the food list of "Manchu and Han banquet", "Confucian cuisine" and "official cuisine", etc. there are various kinds of dishes made by "Tremella". For example, "rock sugar Tremella", "clear soup Tremella", "pigeon egg stewed Tremella", "cloud pigeon egg grilled Tremella", "jade Tremella", "Tremella Baibao soup" and so on, as well as all kinds of "fried Tremella", "mixed Tremella" dazzling! Today, we make a famous "fried Tremella with chicken antler" in Fujian cuisine. In the past, people regarded it as a high-end dish, but now everyone can make it at home. The details are as follows. "

Production steps:

Step 1: put a little pepper into the tremella.

Step 2: add a little more salt.

Step 3: pour chicken soup.

Step 4: Boil the steamer water.

Step 5: put Tremella into steamer and steam for two hours.

Step 6: remove the fascia from the chicken breast and cut it up.

Step 7: then chop it with the back of the knife.

Step 8: smash the chicken antler until it's delicate, wipe it off with the blade, and then look at the particles without meat inside.

Step 9: knock the egg white into the bowl and put in the mashed chicken.

Step 10: scoop in proper amount of chicken soup.

Step 11: add a little salt.

Step 12: sprinkle a little more pepper.

Step 13: put a little chicken powder in it.

Step 14: add about 5 grams of sugar.

Step 15: drop a few drops of Shaojiu, mix well by hand, and make it into a paste.

Step 16: take out the steamed tremella and set aside.

Step 17: heat the frying spoon, add proper amount of cooking oil and dry flour.

Step 18: fry the flour with warm oil first.

Step 19: stir fry the flour with a small fire.

Step 20: stir fry the flour and add chicken soup.

Step 21: mix the chicken soup and flour well and bring to a boil.

Step 22: after the soup is boiling, pour in the chicken mash and stir it up.

Step 23: when it is slightly thick, add tremella and stir fry quickly.

Step 24: make the chicken antler thick and paste. After a little dry, it can be taken out of the pot.

Step 25: stir fry Tremella with chicken antler and put it on the plate.

Step 26: Sprinkle cooked ham and medlar on top and serve.

Materials required:

Tremella: 150g

Chicken breast: 100g

Egg white: 2

Jinhua minced ham: 10g

Wolfberry: 10 capsules

Flour: 20g

Chicken soup: 350ml

Salt: 2G

Sugar: 5g

Chicken powder: 2G

White pepper: right amount

Shaojiu: 15g

Cooking oil: proper amount

Note: this dish features white and yellow color, coral reef like shape, pleasant smell, smooth and delicious taste. Warm tips: 1. Adjust the taste of tremella and steam it soft. 2. Chicken antler must be smashed delicately. After mixing with egg white and chicken soup, it is best to fully stir until there are no particles. 3. Don't change the color of the flour, just stir out the fragrance. 4. Finally, when frying, do not fry paste. Use medium heat. 5. Jinhua Ham powder should be fried in advance, medlar should be scalded in advance before use. This kind of Fujian cuisine banquet dish "fried Tremella with chicken antler" is ready. It tastes delicious and unique! For your reference!

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Min Cai Yan Ke Cai Ji Rong Chao Yin Er