Feicui chicken and tofu soup

Method of feicui chicken and tofu soup:

Raw materials for making feicui chicken and tofu soup:

100 grams of tofu, 100 grams of cabbage heart, 15 grams of chicken breast, 2 egg white, 100 grams of spinach leaves, 50 grams of cooked ham, 50 grams of Shuifa mushroom, 40 grams of Shuifa Haimi, 25 grams of scallops, 75 grams of starch, 1000 ml of chicken soup, 15 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of sesame oil.

Processing steps of feicui chicken and tofu soup:

1. Cut the bean curd into 3.5cm thin elephant eye pieces; remove the root and leaves of the cabbage, leave the middle stem, use a knife to break the middle of the cabbage, take out the vegetable heart for use, and then cut the vegetable heart into 3.5cm long small strips, and put it into the plate for use.

2. Remove the fascia of chicken breast, wash it, place it on the vegetable pier and cut it into pieces, then beat it repeatedly with the back of a knife and smash it into chicken puree, put it into a bowl and wait for use.

3. Put spinach leaves in an aluminum pot, add a little salt, smash them into mud with a rolling pin, and then filter out the juice with gauze for use.

4. Cut the ham into elephant eye slices, soak the rice in warm water, wash the mushroom, remove the root, and slice into two pieces; put the cooking wine, scallion and ginger into the scallops, steam them on the heat until they are shredded by hand, then put them in the drawer; blanch the cabbage in the boiling water pot, control the water, put them in the bowl, sprinkle with monosodium glutamate and salt for use

The characteristics of feicui chicken and tofu soup are as follows

Rotten as agate, tender and crisp vegetable heart, clear and mellow soup.

Feicui chicken and tofu soup

Feicui chicken antler and tofu soup is a kind of soup. The main ingredients are chicken breast, tofu, cabbage, etc. the ingredients are spinach, scallops, starch, etc., which are cooked by high heat.

brief introduction

Feicui chicken and tofu soup

[cuisine] Korea

[Characteristics] rotten as agate, crisp and tender vegetable heart, clear and mellow soup

[raw materials]

Bean curd 0 g, Chinese cabbage 10 g, chicken breast 15 g, egg white 2, spinach leaf 100 g, cooked ham 50 g, Shuifa mushroom 50 g, Shuifa Haimi 40 g, scallop 25 g, starch 75 g, chicken soup 1000 ml, raw material: cooking wine 15 g, salt 3 G, monosodium glutamate 2 g, sesame oil 10 G

Production process

1. Cut the bean curd into 3.5cm thin elephant eye pieces; remove the root and leaves of the cabbage, leave the middle stem, break the middle of the cabbage with a knife, take out the cabbage heart for use, then cut the cabbage heart into 3.5cm long small strip, put it into the plate, and wait for use. 2. Remove the fascia of the chicken breast, wash it, cut it into pieces on the vegetable pier, and then beat it into chicken mud repeatedly with the back of the knife, put it into a bowl, and wait for use 3. Put the spinach leaves in an aluminum pot, add a little salt, smash them into mud with a rolling pin, and then filter out the juice with gauze 4. The ham is cut into elephant eye slices, the sea rice is softened with warm water, the mushroom is washed, the root is removed, and the slices are made into two pieces; the scallop is put with cooking wine, scallion and ginger slices, steamed over high heat until shredded by hand, and then put into the drawer; the vegetable heart is blanched in the final water pot to control the water, put into the bowl, sprinkle with monosodium glutamate and salt, and wait for use 5, egg white into a porcelain bowl, beat the chopsticks in one direction, slowly and quickly, and then beat to foam. Add starch and beat evenly into Korea paste. 6, chicken paste and spinach juice slowly dilute, mix well, add the mixture of Korea paste, dip the pickled cabbage seeds into the starch, wrap them in the chicken paste, put them in the oil pan, then steam the pot and steam for 3 minutes. 7. Add chicken soup, cooking wine, salt, tofu slices, ham slices, dried rice, mushrooms (mushrooms) slices and scallops to the spoon. After boiling, remove the froth, add monosodium glutamate, adjust the taste, then add steamed cabbage, sprinkle with sesame oil. 8. When eating, it is richly produced in each small porcelain bowl

Longitude: 104.06573486

Latitude: 30.65946198