Phoenix Tree Peony

Fenghuang tree peony method:

Raw materials for making Phoenix Tree Peony:

There are 250g jellyfish head, 175g chicken breast, 25g fresh mushrooms, 5g salt, 5g jindahua, 5g monosodium glutamate, 20g Lake powder, half egg white, 2kg chicken clear soup, 500g cooked chicken oil (50g actual consumption), and 10g sesame oil.

Production steps of Phoenix Tree Peony:

1. Take 5 Jindalai flowers in full bloom, mix a little detergent with clear water, wash the flowers clean, and then rinse them with pure water to control the moisture, and pay attention not to damage the petals.

2. Remove the fascia of the chicken breast, wash it, and use a blade to make a 9 cm long, 3 cm standard willow shaped slice; wash the fresh mushrooms, and make a round slice; wash the jellyfish head to remove the sediment.

3. Put sliced chicken into a bowl, add salt, monosodium glutamate, egg white and water powder to marinate and paste.

4. Stir fry in a wok over high heat. Add 500g of cooked chicken oil. When the oil is 50% hot, pour in sliced chicken. After it is cooked, pour in a colander and drain the oil.

5. Put the boiled water in the pot, boil it, put the jellyfish head in the pot and heat it for five minutes, then take it out, control the water, and put it into the soup bowl together with the chicken slices.

6. After boiling, add chicken oil soup, salt, cooking wine and monosodium glutamate

The characteristics of Paeonia suffruticosa are as follows

The soup is fresh, tender, fragrant and crisp.

Phoenix Tree Peony

Dish name

Phoenix Tree Peony

Cuisine

the republic of korea

characteristic

The soup is fresh, tender, crisp and original

raw material

There are 250g jellyfish head, 175g chicken breast, 25g fresh mushrooms, 5g salt, 5g jindahua, 5g monosodium glutamate, 20g Lake powder, half egg white, 2kg chicken clear soup, 500g cooked chicken oil (50g actual consumption), and 10g sesame oil

Production process

1. Take 5 Jindalai flowers in full bloom, mix a little detergent with clear water, wash the flowers clean, and then rinse with pure water, control the moisture, pay attention not to damage the petals. 2. Remove the fascia of chicken breast, wash it, use a blade to make a 9cm long, 3cm standard willow leaf shaped slice. Wash the fresh mushrooms, and make a round slice. Wash the jellyfish head to remove the sediment. 3. Put the chicken slices into a bowl, add salt, Add 500 grams of cooked chicken oil into the wok. When the oil is 50% hot, pour in the sliced chicken. After the oil is cooked, pour in the colander and drain the oil. 5. Put boiling water into the wok and bring to a boil. Put the jellyfish head in the wok and heat it for five minutes. Remove it, control the water and put it into the soup bowl together with the sliced chicken, Skim the froth, put in 5 Jindalai flowers, drizzle with sesame oil, take out the pot and pour into 6 small ceramic bowls

Longitude: 104.06573486

Latitude: 30.65946198