Three threads in soup(shang tang kou san si )

Three threads in soup

Introduction:

"Kou San Si is a famous traditional dish in Jiangsu, Zhejiang and Shanghai. Because of the alternation of chicken breast, ham and bamboo shoots, the color is very beautiful, and some of them add egg shreds, which is called" gold and silver Kou San Si ". Its finished product is shaped like a mountain bag, so it is often chosen as one of the wedding banquet dishes."

Production steps:

Step 1: soak dried Lentinus edodes in warm water for 20 minutes until it foams completely, and then cut off the roots for use. Clean pea seedlings with water for use.

Step 2: pour the chicken soup into the soup pot, add salt, chicken breast, ginger and scallion, bring to a boil over high heat, turn to medium heat and cook for 20 minutes, then take out the chicken breast and let it cool slightly, and then tear long filaments by hand. Pick out the ginger slices and scallions, and keep the chicken soup.

Step 3: put Jinhua ham into a small bowl, add Shaojiu, steam it in a steamer over high heat for 7 minutes, take it out and let it cool slightly, then cut it into 6cm long filaments together with Shuifa winter bamboo shoots.

Step 4: take a small rice bowl, put the mushroom at the bottom of the bowl with the root upward, and then divide the shredded chicken, Jinhua ham and winter bamboo shoots into three parts, each three parts as a group, put them into the bowl close to the bowl wall, and then fill the remaining Jinhua ham, winter bamboo shoots and chicken into the bowl, and fully compact them.

Step 5: pour a little chicken soup into the bowl (about 20ml), then put the small bowl into the steamer and steam for 10 minutes.

Step 6: finally, put the rice bowl into the soup plate, sprinkle pea seedlings around, and then pour in hot chicken soup.

Materials required:

Chicken breast: 1 slice (200g)

Jinhua ham: 100g

Shuifa winter bamboo shoots: 100g

Dried mushroom: 1

Pea seedling: 50g

Scallion: 1 Section

Ginger: 2 tablets

Shaojiu: 1 tbsp (15ml)

Salt: 1 / 3 tsp (2G)

Chicken soup: 250ml

Note: the chicken breast should be cooked a little older. Before tearing, use a knife to pat it, so that it can be easily torn into thin and long silk. If there is no cooked chicken soup at home, it can also be replaced by canned chicken clear soup or adding appropriate amount of chicken essence in water. You can also separate the egg white and yolk, spread them into thin egg cakes, cut them into 6cm long filaments, and put them into a small bowl together, which is a more beautiful "gold and silver button three filaments".

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Shang Tang Kou San Si