Chestnut and lotus chicken(li zi he hua ji xing fu mei man de yi dao zi bu nian cai )

Chestnut and lotus chicken

Introduction:

"With the noble quality of & quot; out of the mud but not dyed, clean water but not demon & quot;, lotus has always been my favorite, not only a representative of holiness, but also a symbol of happiness, representing harmony and beauty. Wish every family can be harmonious and happy, always "have a family, love, have delicious food" chestnut lotus chicken chestnut is made of steamed chicken paste wrapped with chestnut paste, and then poured with thin thicken with chicken soup hook, beautiful appearance and delicious taste. Because it looks like lotus, so I named it "chestnut lotus chicken". Chestnut is also a kind of food I particularly like. It is not only rich in unsaturated fatty acids, vitamins and minerals, but also can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and longevity. Moreover, it is rich in vitamin C, which can maintain the normal functions of teeth, bones, blood vessels and muscles. Regular eating can nourish the stomach and spleen, tonify the kidney and tendons, activate blood circulation and stop bleeding. Chestnuts are suitable for chicken. Chestnuts have the functions of nourishing stomach and spleen, tonifying kidney and tendons. Chicken protein has a high proportion, and it is easy to be absorbed and used by human body. Therefore, the combination of chestnuts and chicken can enhance the nutritional effect, and the sweet powder of chestnuts and the delicious of chicken complement each other. New year's Day is coming. We can make a plate of lotus chicken with chestnut at the family dinner. We will have fun! Eat happiness. "

Production steps:

Step 1: prepare raw chicken breast, onion slices and fresh peas, and wash them.

Step 2: cut the chestnuts on the back and cook them in boiling water.

Step 3: peel off the shell of the cooked chestnuts, add a little chicken soup, add a little salt, put them into the cooking machine, and stir them into a medium hard and soft chestnuts. (for better operation, refrigerate for a while)

Step 4: dice the chicken breast and stir it into minced chicken.

Step 5: add egg white, salt, pepper, and a little ginger water.

Step 6: stir in the same direction.

Step 7: put a thin layer of oil on the spoon, put in the seasoned chicken antler, and cover the bottom of the spoon.

Step 8: add appropriate amount of chestnut.

Step 9: cover with chicken antler and smooth the surface.

Step 10: make the others in turn, then take a round container (I use egg tart mold), fill with chicken and chestnut in the same way, and then decorate with peas to make penglian look.

Step 11: put it into a steamer, bring to a boil and steam for about 5 minutes.

Step 12: after steaming, take out the spoon, load the plate and set it.

Step 13: add proper amount of fresh chicken soup into the pot, add a few grains of salt and water starch, and thicken them into thin thicken. Pour in a little bright oil before leaving the pot.

Step 14: Sprinkle evenly on the steamed chestnut chicken.

Step 15: decorate the lotus petals with onion, and then decorate the edge of the plate with some small red pepper slices to add color.

Materials required:

Chicken breast: 2 pieces

Chestnuts: about 10

Fresh peas: a little

Onion: 6 slices

Scallion: a little

Red pepper: a little

Chicken soup: a little

Lard: a little

Table salt: 1 teaspoon

White pepper: 1 / 4 teaspoon

Onion ginger water: right amount

Egg white: half

Note: the heart of the poem phrase: 1: chestnut not too dry, but also can not be too thin, otherwise it is not easy to operate, after mixing chestnut, can be put into the refrigerator for a while. 2: Remember to put a thin layer of oil on the spoon to make it easy to take off the spoon after steaming. 3: When thicken, pour a little bright oil into the sauce before leaving the pan to make the sauce brighter and clearer.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Li Zi He Hua Ji Xing Fu Mei Man De Yi Dao Zi Bu Nian Cai