Chicken with mushroom

Methods of dipping chicken with mushroom:

Raw materials for making chicken dip mushroom:

Ingredients: 50g mushroom, 50g chicken.

Ingredients: a little cooked ham, a little rape, 2 egg white.

Seasoning for making chicken with mushroom:

10 g cooking wine, 1.5 g refined salt, 10 g wet corn flour, a little flour, 350 g clear soup, 5 g chicken oil.

The processing steps of chicken mushroom are as follows:

1. Put the mushroom into a bowl, soak it in cold water for about 1 hour, and wash the sediment. Pour 150 grams of clear soup into the pot, add a little cooking wine and salt, add mushrooms, simmer on the fire for 2 minutes, remove and control the water. Put the mushroom on top of the plate and sprinkle corn flour on the top.

2. Put chicken antler in a bowl, add a little wine, salt, corn flour and chicken oil, and stir. Pour egg white into the dish and use chopsticks to pick up the foam. Then pour the chicken into the paste.

3. Squeeze the mashed chicken paste into the same small balls as the mushroom by hand, put them on the top of the mushroom, sprinkle some minced ham and vegetables on the mashed chicken paste, steam it in the drawer and take it out, then change the plate and put the steamed chicken with the mushroom on the plate.

4. Pour 200g clear soup into the soup pot, bring to a boil, skim the foam, add cooking wine and refined salt, thicken the corn flour with water, pour chicken oil on the vegetables.

Chicken with mushroom

Chicken with mushroom, involving ingredients such as mountain treasures, vegetables, pork, eggs, etc., is a delicious delicacy.

Manufacturing materials

Mushroom 50g, chicken 50g, cooked ham, rape each a little, egg white 2, cooking wine 10g, salt 1.5g, wet corn flour 10g, a little flour, clear soup 350g, chicken oil 5g.

Production process

1. Put the mushroom into a bowl, soak it in cold water for about 1 hour, and wash the sediment. Pour 150 grams of clear soup into the pot, add a little cooking wine and salt, add mushrooms, simmer on the fire for 2 minutes, remove and control the water. Put the mushroom on top of the plate and sprinkle corn flour on the top.

2. Put chicken antler in a bowl, add a little wine, salt, corn flour and chicken oil, and stir. Pour egg white into the dish and use chopsticks to pick up the foam. Then pour the chicken into the paste.

3. Squeeze the mashed chicken paste into the same small balls as the mushroom by hand, put them on the top of the mushroom, sprinkle some ham and green vegetables on the mashed chicken paste, steam it in the drawer and take it out, then change the plate and put the steamed chicken with the mushroom on the plate.

4. Pour 200g clear soup into the soup pot, bring to a boil, skim the foam, add cooking wine and refined salt, thicken the corn flour with water, pour chicken oil on the vegetables.

Longitude: 104.06573486

Latitude: 30.65946198