Braised four treasures

How to cook four treasures in white sauce:

Raw materials for making four treasures of white steak

250 grams of Shuifa Guangdu, 200 grams of stewed abalone, 250 grams of chicken breast, 1 barrel of Gracilaria lemaneiformis.

Seasoning for making four treasures of white steak:

20G cooking wine, 2.5G refined salt, 15g chicken oil, 500g cooked lard (about 40g consumption), a little wet corn flour and sugar, 500g clear soup, 30g milk soup and 1 egg white.

The process of making the four treasures of white steak is as follows:

1. Remove the muscle and skin of chicken breast, then slice it into large slices, put it into the pot, add a little refined salt, a little corn flour and egg white, mix well and size. Put Gracilaria lemaneiformis neatly into a small disk, add a little chicken oil, a little refined salt, steam in the drawer for 10 minutes and take out. Pour 200g clear soup into the pot, add a little cooking wine and refined salt, and then add abalone. Put abalone on low heat for 20 minutes. Pour in a colander. In a frying pan, add the cooked lard and heat it to 50% heat. Add the sliced chicken and smooth it. Pour in a colander to control the oil. Add 1 gram of salt and a little Shaojiu to the soup, then add Guangdu to the soup.

2. Arrange the cooked tripe, abalone, chicken breast and Gracilaria lemaneiformis in order. Pour 300g clear soup into the pan, add the remaining cooking wine and refined salt, bring to a boil, skim the foam, thicken with corn flour diluted with water, sprinkle with chicken oil and pour on the vegetables

Braised four treasures

White braised four treasures is a famous traditional dish with complete flavor and color. The main ingredients are Shuifa Guangdu, stewed abalone, chicken breast, etc.

Introduction to menu

[cuisine] Manchu and Han full table poultry [cuisine taste] salty, fresh and fragrant

Fish, chicken and pork

Manufacturing materials

250 grams of water fat, 200 grams of stewed abalone, 250 grams of chicken breast, 1 barrel of Gracilaria lemaneiformis, 20 grams of cooking wine, 2.5 grams of refined salt, 15 grams of chicken oil, 500 grams of cooked lard (about 40 grams), 500 grams of wet corn flour, a little sugar, 500 grams of clear soup, 30 grams of milk soup, 1 egg white.

Production method

1. Remove the muscle and skin of chicken breast, then slice it into large slices, put it into the pot, add a little refined salt, a little corn flour and egg white, mix well and size. Put Gracilaria lemaneiformis neatly into a small disk, add a little chicken oil, a little refined salt, steam in the drawer for 10 minutes and take out. Pour 200g clear soup into the pot, add a little cooking wine and refined salt, and then add abalone. Put abalone on low heat for 20 minutes. Pour in a colander. In a frying pan, add the cooked lard and heat it to 50% heat. Add the sliced chicken and smooth it. Pour in a colander to control the oil. Add 1 gram of salt and a little Shaojiu to the soup, then add Guangdu to the soup.

2. Arrange the cooked tripe, abalone, chicken breast and Gracilaria lemaneiformis in order. Pour 300 grams of clear soup into the pot, add the remaining cooking wine and refined salt, bring to a boil, skim the foam, thicken with corn flour diluted with water, pour chicken oil on the vegetables.

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