Bamboo fungus chicken breast meatball soup(zhu sun ji pu rou wan tang )

Bamboo fungus chicken breast meatball soup

Introduction:

Dictyophora indusiana is a kind of cryptophytic fungus that parasitizes on the root of withered bamboo. It has a dark green cap, a snow-white cylindrical stipe and a pink egg shaped stipe. At the top of the stipe, there is a fine white net skirt spreading down from the cap. It is called "snow skirt Fairy", "flower of mountain treasure", "flower of fungus" and "fungus" The queen of China. Dictyophora is rich in nutrition, rich in flavor and delicious. It has been listed as one of the "eight treasures of grass" since ancient times. Dictyophora indusiata is a kind of rare edible fungus, which was listed as "palace tribute" in history. In modern times, Dictyophora indusiata is a famous dish for state banquet and also a good food therapy. It contains 19.4% protein, 2.6% fat, 60.4% carbohydrate, 4.2% bacterial sugar, 8.4% crude fiber and 9.3% ash. It has health care effect on hypertension, neurasthenia, gastrointestinal diseases, etc. It also has special antiseptic function. In summer, the dishes and meat cooked with Dictyophora will not be rancid for many days. When Dictyophora is combined with chicken and fish, a variety of delicious dishes can be made

Production steps:

Step 1: cut off the top sealing head of Dictyophora indusiana to remove the strange smell. Soak it in warm brine until it is soft. Change the water several times to remove the strange smell

Step 2: 120 grams of water into the pot, put 3 sections of green onion, 6 pieces of fresh ginger and 30 pieces of prickly ash, bring to a boil, leave the fire and set aside

Step 3: wash the root of the crab mushroom and blanch the broccoli

Step 4: 300g chicken breast

Step 5: put the mashed chicken breast meat into the mixing tank, add seasoning water while stirring, add a small amount of water in several times, absorb it completely each time, and then add it next time

Step 6: first cut and then chop into chicken breast paste

Step 7: put the mashed chicken breast into the mixing tank, add seasoning water while stirring, add a small amount of water in several times, absorb all of them each time, and then add the next time

Step 8: add 3 grams of salt and continue to stir

Step 9: add another half of the egg white and continue to stir until fully absorbed. At this time, the meat paste is sticky

Step 10: weigh it out and put it in a container. Add proper amount of sesame oil to taste

Step 11: put water in the pot and bring it to a boil. Then change the small fire to a non bubbling state. Hold a handful of mashed meat. Use your thumb and forefinger to extrude smooth small meatballs alternately. Use a small spoon to dig them up and put them into the pot.

Step 12: when the ball floats, it shows that it's ripe. Take it out after all floats

Step 13: put it in cold water, pull it out and put it in a basin. Keep the soup for boiling balls

Step 14: bring an appropriate amount of boiled meatball soup to a boil, and put the Dictyophora and crab mushroom into the water

Step 15: after boiling for 5 minutes, put the chicken breast pill and medlar into the pot

Step 16: turn the pot on again to show that all the ingredients in the pot are cooked. Put in the vermicelli and broccoli

Step 17: add a little olive oil

Step 18: add white pepper at last

Materials required:

Chicken breast: 300g

Dried Dictyophora: appropriate amount

Crab mushroom: appropriate amount

Broccoli: moderate

Fans: right amount

Egg white: right amount

Pepper: right amount

Wolfberry: right amount

Olive oil: right amount

Chicken sauce: right amount

Salt: right amount

Note: Dictyophora has a clear fragrance, but it also has an indescribable grass flavor, so change the water several times. The soaked Dictyophora is white and can be cut into sections when it is put into the pot. Don't pour out the soup flavor of cooking meatballs and use it to cook soup directly, but if you have chicken soup, it will be better, and the hot taste will be more delicious.

Production difficulty: ordinary

Process: water

Production time: one hour

Taste: Original

Chinese PinYin : Zhu Sun Ji Pu Rou Wan Tang