Braised chicken balls with Chinese yam(hong shao shan yao ji rou wan )

Braised chicken balls with Chinese yam

Introduction:

"As we all know, yam is a good cheap tonic, while tiebang yam is rich in protein, vitamins and a variety of amino acids and minerals. It can not only nourish the Qi of spleen, lung and kidney, but also nourish the Yin of spleen, lung and kidney, which is a treasure of both qi and Yin. Therefore, we all say that the nutritional value and medicinal value of tiebang yam are higher than that of ordinary yam. But when I came back to the Internet, some experts said that this is not true. Their nutritional value is the same, which confused me. In any case, they all have the unique curative effects of Tonifying the middle and Qi, delaying aging, nourishing the skin, strengthening the body's immunity, benefiting the heart and calming the nerves, etc. they are good medicine and food dual-purpose products for tonifying. Today, I'll use it to match chicken meatballs with "braised Chinese yam chicken meatballs". The chicken meatballs are made by myself, without frying, and boiled in water, which is more healthy. When it's braised in brown sauce, first fry it to make it shape, then add Chinese yam and black fungus to make it easy to cook. Soon, a delicious and healthy dish will be served on the table. Come and have a taste. "

Production steps:

Step 1: chop the chicken breast and ginger into mud;

Step 2: add appropriate amount of salt, pepper, cooking wine and oyster sauce to the chicken;

Step 3: stir in one direction;

Step 4: Boil the water in the pan and squeeze out the balls with a spoon;

Step 5: stir in one direction;

Step 6: put the squeezed meatballs into water and boil them. Take out the cooked meatballs and set them aside;

Step 7: heat the pan, add the right amount of oil, add the cooked balls and scallion and ginger sections, and fry them;

Step 8: add the prepared yam section and stir fry it;

Step 9: at this time, add soy sauce, cooking wine and appropriate amount of water (the amount of water is less than one third of the food);

Step 10: add the soaked black fungus;

Step 5: cover and stir fry for 11 minutes;

Step 12: remove the cover, add the right amount of salt and pepper, and collect the juice over high heat;

Step 13: load the disc.

Materials required:

Chicken breast: 1 piece

Iron Yam: 300g

Auricularia auricula: right amount

Ginger and scallion slices: appropriate amount

Cooking wine: moderate

Oyster sauce: right amount

Braised juice: right amount

Oil salt: right amount

Pepper: right amount

Note: 1. To make chicken balls, chop chicken breast and ginger slices together into mud, then add seasoning and stir along one direction; 2. When the water temperature is hot (the balls are not easy to shape after boiling), squeeze the balls with your left hand and put the balls into the water with a spoon in your right hand, and smear a layer of oil on both hands and spoon before making, so that the surface of the extruded balls is smoother; 3. Chicken meatballs don't need to be boiled for a long time, because it needs to be stewed in the future. We need to fry the chicken meatballs first, so that they won't come loose. 4. After frying the chicken meatballs, add Chinese yam and black fungus, then add the stewed sauce (no soy sauce, soy sauce and a small amount of sugar), cooking wine and proper amount of water to cover and cook for five minutes, which is the best way After that, add salt and pepper to taste. Add the sauce over high heat.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shan Yao Ji Rou Wan