Fried conch with shredded chicken

Fried conch with shredded chicken

Raw materials for fried conch with shredded chicken

125 grams of conch meat, 100 grams of chicken, 15 grams of bamboo shoots (canned), 15 grams of mushrooms, 20 grams of green beans, 60 grams of peanut oil, 15 grams of cooking wine, 1.5 grams of monosodium glutamate, 50 grams of starch, half of egg white, 50 ml of chicken soup, 2 grams of chili noodles, 5 grams of green onions, 5 grams of garlic, 5 grams of ginger.

Processing steps of fried conch with shredded chicken

1. Cut the conch from the middle, flatten it with a knife and cut it into 3 mm thick slices from top to bottom; remove the fascia of chicken, wash it and cut it into 3 cm long and 2 mm thick silk; cut bamboo shoots and mushrooms into 3 cm long silk for use.

2. Put the sliced conch into the boiling water pot and blanch it.

3. Put shredded chicken into a porcelain bowl, add egg white and stir well.

4. Heat up the frying pan, add peanut oil, when it is 50% hot, add shredded chicken, slide it with warm oil until the shredded chicken turns white, and remove it when it is mature.

5. Add peanut oil to the frying pan. When the oil is hot, first add chili noodles, shredded scallion, shredded ginger and garlic to stir fry the flavor. Then add shredded bamboo shoots, shredded mushrooms, green beans and sea screws. Stir evenly, add wine, monosodium glutamate, chicken soup and salt. When the soup is boiling, add shredded chicken to stir fry for several times to adjust the taste,

Characteristics of fried conch with shredded chicken

The snail meat is tender, the shredded chicken is delicious, spicy and refreshing.

Fried conch with shredded chicken

Fried conch with shredded chicken is a dish, which belongs to home food, and belongs to Korean cuisine in cuisine. The main raw materials are conch meat, chicken, etc., and the main ingredients are mushrooms, green beans, peanut oil, etc., which are mainly made by stir frying.

Ingredients needed

125 grams of conch meat, 100 grams of chicken, 15 grams of bamboo shoots (canned), 15 grams of mushrooms, 20 grams of green beans, 60 grams of peanut oil, 15 grams of cooking wine, 1.5 grams of monosodium glutamate, 50 grams of starch, half of egg white, 50 ml of chicken soup, 2 grams of chili noodles, 5 grams of green onions, 5 grams of garlic, 5 grams of ginger

Production method

1. Cut the meat of the conch from the bottom to the top with a knife and cut it into 3 mm thick slices; remove the fascia of the chicken, wash and bend it, and cut it into 3 cm long and 2 mm thick silk; cut the bamboo shoots and mushrooms into 3 cm long silk, and wait for use. 2. Put the conch slices into the boiling water pot and blanch them. 3. Put the chicken shreds into the porcelain bowl and add the egg white 4. Heat up the frying pan, add peanut oil, when it is 50% hot, add shredded chicken, and use warm oil to smooth until the shredded chicken turns white. When it is mature, remove it 5. Add peanut oil to the frying pan. When the oil is hot, first add chili noodles, shredded scallion, shredded ginger and garlic to stir fry the flavor. Then add shredded bamboo shoots, shredded mushrooms, green beans and sea screws. Stir evenly. Add wine, monosodium glutamate, chicken soup and salt. After the soup is boiled, add shredded chicken to stir fry for several times. Adjust the taste and add a little wet starch to thicken.

What to eat

1. People with cold and fever, excessive internal fire, severe phlegm dampness, obesity, heat toxic furuncle, high blood pressure, high blood lipid, cholecystitis and cholelithiasis are not suitable for eating;

2. Chicken should not be eaten if it is warm, helpful to fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation;

3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; those with cold, headache, fatigue and fever should not eat chicken soup.

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