Fried shredded chicken with jellyfish in soy sauce(jiang bao hai zhe ji si )

Fried shredded chicken with jellyfish in soy sauce

Introduction:

"Jellyfish skin is a product of jellyfish. Jellyfish belong to Coelenterata, Medusa class. It is a kind of large edible jellyfish. It was eaten as early as 1600 years ago in Jin Dynasty. Jellyfish are widely distributed in China from Liaodong Peninsula to the coast of Guangdong Province. Jellyfish skin contains a variety of nutrients needed by human body, especially iodine, which is lack in people's diet. It is an important nutritional food. This dish is made by washing the skin of jellyfish, cutting it into shreds, and then frying it with chicken shreds. After the dish is finished, the color is red, the shredded chicken is tender, the shredded jellyfish is crisp, and the taste is fresh and refreshing. "

Production steps:

Step 1: pictures of raw materials and accessories.

Step 2: wash the chicken breast, cut it into 0.3cm thick and 5cm long chicken shreds, rinse the blood with clean water and drain the water.

Step 3: put shredded chicken into a bowl, add refined salt, cooking wine, monosodium glutamate, egg white and dry starch, and stir well.

Step 4: soak the jellyfish skin in water for 2 hours, peel off the black jellyfish skin, squeeze out the astringent and salty taste, wash and cut into 5 cm thick silk.

Step 5: Rinse several times in water. After removing, put it into hot water at 50 ℃ for a while, remove and drain the water for standby.

Step 6: peel carrots, wash them and cut them into shreds; remove the pedicels and seeds of green peppers, wash them and cut them into shreds.

Step 7: remove the roots of chives, wash them and cut them into 3cm long sections; peel and wash ginger and cut it into powder; peel garlic and cut into slices.

Step 8: wash the pan and put it on the medium heat (also known as slow fire and warm fire, that is, turn the domestic gas stove to the medium range), ladle in the vegetable oil and burn it to 40% heat (the oil temperature is about 90 ℃, there is no smoke and noise on the surface, and the oil surface is calm).

Step 9: pour in the starched shredded chicken breast and fry until it turns white.

Step 10: then, remove the filter oil with a colander.

Step 11: leave 10 grams of vegetable oil in the original pot, heat it on a high fire, add scallion, ginger and garlic, and saute until fragrant.

Step 12: add carrot and green pepper and stir fry.

Step 13: add sliced chicken shreds.

Step 14: add chicken clear soup, cooking wine, soy sauce, sugar and refined salt to boil, then add monosodium glutamate to make it salty and delicious.

Step 15: thicken with starch.

Step 16: put in the hot jellyfish skin.

Step 17: drizzle with sesame oil, stir fry well, and serve in a saucer.

Materials required:

Chicken breast: 200g

Jellyfish skin: 300g

Carrot: 25g

Green pepper: 25g

Dry starch: appropriate amount

Egg white: 5g

Chives: right amount

Ginger: 1

Garlic: right amount

Starch: 5g

Chicken soup: right amount

Vegetable oil: 600g (45g)

Cooking wine: 5g

Refined salt: right amount

Soy sauce: 4 g

Sugar: right amount

MSG: 5g

Sesame oil: appropriate amount

Note: 1. Cut chicken breast meat batch into chicken shreds with uniform thickness and moderate sizing. And let it rise at a low temperature. 2. When frying shredded chicken, use medium heat and 40% oil temperature. Jellyfish can only be soaked in 50 ℃ hot water, can not be blanched in boiling water, otherwise it will melt into water. 3. Stir fry this dish with high speed. Preparation time: 20 minutes cooking time: 10 minutes

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Bao Hai Zhe Ji Si