Peach crisp chicken cake

Peach crisp chicken cake method:

Raw materials for making peach crisp chicken cake:

300 g chicken breast, 50 g peach kernel, 50 g pig fat, 30 g egg white, 50 g lettuce, 500 g vegetable oil, 10 g cooking wine, 3 g salt, 0.5 g monosodium glutamate, 20 g sesame oil, 10 g Sugar, 5 g vinegar and 15 g dry soybean powder.

The processing steps of peach crisp chicken cake are as follows:

Soak the peaches in warm water for 10 minutes, remove the skin, drain, fry them in 50% hot oil (about 125 ℃), remove and chop them. Beat the chicken breast and fat separately, remove the tendons and make chicken grits with egg white, add wine, salt, monosodium glutamate and peach kernel, mix them well, put them into a plate, scrape them into a square shape (about 1.4cm thick), and steam them for about 10 minutes. Take it out to cool, change it into a strip and wrap it with dried bean powder. Put the frying pan on the fire and add the oil to 180 degrees. Put in the chicken cake and deep fry until it is light yellow. Take it out and put it on a plate. Sprinkle with sesame oil. Then mix the lettuce with sugar, vinegar and sesame oil.

Characteristics of Taosu chicken cake:

Crisp, fragrant and tender, suitable for wine.

Peach crisp chicken cake

Traditional characteristic pastry, chicken breast meat, peach kernel, pig fat and other raw materials. Crisp fragrance, fresh and tender, suitable for wine..

Raw materials

300 grams of chicken breast. 50g peach kernel, 50g pig fat, 30g egg white and 50g lettuce. Five hundred grams of vegetable oil, 10 grams of cooking wine, 10 grams of salt, 0.5 grams of monosodium glutamate, 20 grams of sesame oil, 10 grams of sugar, 5 grams of vinegar and 15 grams of dried soybean powder.

Production process

Soak the peach kernel in warm water for 10 minutes, remove the skin, drain, add 50% hot oil (about 125 ℃) to stir fry, remove and chop. Beat the chicken breast and fat separately, remove the tendons, and then mix with egg white. Add wine, salt, monosodium glutamate and peach kernel. Put them into a plate and scrape them into a square shape (about 1.4 cm thick). Steam them for about 10 minutes. Take it out to cool, change it into a strip and wrap it with dried bean powder. Set the frying pan on fire, add oil and heat to 180 ℃. Put in the chicken cake, deep fry until it is light yellow, put it on the plate, pour sesame oil on it, and then add lettuce mixed with sugar, vinegar and sesame oil.

Taste characteristics

Crisp, fragrant and tender, suitable for wine.

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