Asparagus tendon in white sauce

Method of white juice reed tendon:

Raw materials for making white juice reed tendon:

There are 35 tendons in pig hind legs, 100g cooked chicken breast, 100g cooked ham, 50g watery mushrooms, 30 green beans, 1.5g refined salt, 15g Shaoxing wine, 1.5g monosodium glutamate, 10g ginger, 10g scallion, 40g wet starch, 300g chicken broth, 10g chicken oil and 30g cooked lard.

Processing steps of white juice reed tendon:

(1) Wash the tendons, put them into the pot, boil them with water, and simmer them through with low heat. Remove the tendons, remove the remaining meat, and rinse them clean.

(2) Cut ginger, onion, chicken breast, ham and mushroom into slices. Cut the tendon from the fork.

(3) Heat the wok, ladle in water and bring to a boil. Add the tendons, 10 grams of Shaojiu, green onion and ginger slices. Heat for 5 minutes. Drain.

(4) Put the frying pan on the fire again, ladle in the cooked lard to heat, pour in the chicken clear soup, put in the tendons, ham, chicken breast, mushrooms and green beans, bring to a boil, add 5 grams of refined salt and Shaoxing wine, put in monosodium glutamate slightly, put in the wet starch, pour in the chicken oil, remove from the pan and serve.

Asparagus tendon in white sauce

Baizhilujin is a traditional local dish in Jiangsu Province, belonging to the Jiangsu cuisine. Because the dish is made of water-soluble pork tendon, its taste is characterized by pleasant color, soft and waxy. It is made of pork hind leg tendon, cooked chicken breast, cooked ham, etc.

Raw materials

There are 35 tendons in pig hind legs, 100g cooked chicken breast, 100g cooked ham, 50g watery mushrooms, 30 green beans, 1.5g refined salt, 15g Shaoxing wine, 1.5g monosodium glutamate, 10g ginger, 10g scallion, 40g wet starch, 300g chicken broth, 10g chicken oil and 30g cooked lard.

Production process

(1) Wash the tendons, put them into the pot, boil them with water, and simmer them through with low heat. Remove the tendons, remove the remaining meat, and rinse them clean. (2) Cut ginger, onion, chicken breast, ham and mushroom into slices. Cut the tendon from the fork. (3) Heat the wok, ladle in water and bring to a boil. Add the tendons, 10 grams of Shaojiu, green onion and ginger slices. Heat for 5 minutes. Drain. (4) Put the frying pan on the fire again, ladle in the cooked lard to heat, pour in the chicken clear soup, put in the tendons, ham, chicken breast, mushrooms and green beans, bring to a boil, add 5 grams of refined salt and Shaoxing wine, put in monosodium glutamate slightly, put in the wet starch, pour in the chicken oil, remove from the pan and serve.

Longitude: 104.06573486

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