Sliced chicken with bean sprouts

Method of sliced chicken with bean sprouts:

Raw materials for making bean sprouts and pheasant slices:

Wild chicken breast meat 350 grams. 15 grams of pea seedlings, 25 grams of cooked winter bamboo shoots, 15 grams of egg white. 5 g refined salt, 20 g Shaojiu, 15 g Shuidian powder, 10 g sesame oil, 15 g soy sauce, 5 g Sugar, 2 g monosodium glutamate, 5 g aromatic vinegar and 5 g peanut oil.

The processing steps are as follows:

Pick the fascia of preserved pheasant, put it in willow leaves, put it in clear water, dip it in water, drain it, add refined salt, Shaoxing wine, egg white and lake powder, mix well, and then add sesame oil to mix. Heat the frying pan over high heat. Add peanut oil and heat it to 40% heat (about LD0 ℃). Add the sliced pheasant and oil it until the sliced pheasant is milky white. Then pour in the colander and drain the oil. Heat the frying pan again, add oil, put in bamboo shoots, stir fry pea seedlings, add Shaojiu, soy sauce, sugar, monosodium glutamate, thicken with starch, then pour in pheasant slices, cook with vinegar, pour in sesame oil, turn the pan and fill.

Sliced chicken with bean sprouts

Doumiao Shanji slice is a famous traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. The color is distinct. It is made of chicken breast slice, pea seedling and bamboo shoot slice. It has the effect of tonifying deficiency and nourishing body.

raw material

Wild chicken breast meat 350 grams. 15 grams of pea seedlings, 5 grams of refined salt, 20 grams of Shaojiu, 15 grams of Shuidian powder, 10 grams of sesame oil, 15 grams of soy sauce, 5 grams of sugar, 2 grams of monosodium glutamate, 5 grams of aromatic vinegar and 5 grams of peanut oil.

Characteristics of dishes

The color is distinct, the chicken slices are fresh and smooth, the bean sprouts are fragrant, and the winter bamboo shoots are crisp.

Production process

Pick the fascia of preserved pheasant, put it in willow leaves, put it in clear water, dip it in water, drain it, add refined salt, Shaoxing wine, egg white and lake powder, mix well, and then add sesame oil to mix. Heat the frying pan over high heat. Add peanut oil and heat it to 40% heat (about LD0 ℃). Add the sliced pheasant and oil it until the sliced pheasant is milky white. Then pour in the colander and drain the oil. Heat the frying pan again, add oil, put in bamboo shoots, stir fry pea seedlings, add Shaojiu, soy sauce, sugar, monosodium glutamate, thicken with starch, then pour in pheasant slices, cook with vinegar, pour in sesame oil, turn the pan and fill.

Longitude: 104.06573486

Latitude: 30.65946198