Pheasant collapse

Chicken collapse method:

Raw materials for making pheasant collapses:

450 grams of wild chicken breast meat, 25 grams of pig fat meat, 25 grams of cooked pig fat meat, 20 grams of cooked ham, 5 grams of coriander, 20 grams of egg white, 20 grams of Shaojiu, 1.5 grams of monosodium glutamate, 15 grams of onion and ginger juice, 5 grams of refined salt, 15 grams of dry starch, 10 grams of sesame oil and 75 grams of peanut oil.

Production steps of partridge collapse:

Remove the fascia of the wild chicken breast, put it into clean water to remove the blood, drain it, chop it with the fat meat into antler, put it in a bowl, add egg white, Shaoxing wine, 2G monosodium glutamate, 15g onion and ginger juice, and mix well into a paste. The cooked fat meat was first sliced, and then trimmed into 3.5cm in diameter. Knock the egg white into the bowl, add dry starch and refined salt to make the egg white paste. Dip one side of the fat disc with dry starch and the other side with egg paste. Put the powdered side down on the plate. Squeeze the pheasant paste into a ball with a diameter of 3cm and put it on the fat. Then add minced ham and coriander leaves. Heat up the frying pan, add peanut oil to 60% heat (about 150 ℃), put the chicken into the pan, shake the frying pan, cover the pan, fry for 3 minutes until cooked, pour in the colander and drain the oil. Drizzle sesame oil after loading.

The characteristics of pheasant collapse are as follows

Bright color, beautiful shape, soft and tender chicken, crispy fried noodles, delicious and oily.

Pheasant collapse

Shanjitou is a famous traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. Bright color, beautiful shape, soft and tender chicken, crispy fried noodles, delicious and oily. Remove the fascia of the wild chicken breast, put it into clean water to remove the blood, drain it, chop it with the fat meat into antler, put it in a bowl, add egg white, Shaoxing wine, 2G monosodium glutamate, 15g onion and ginger juice, and mix well into a paste. The cooked fat meat was first sliced, and then trimmed into 3.5cm in diameter. Knock the egg white into the bowl, add dry starch and refined salt to make the egg white paste. Dip one side of the fat disc with dry starch and the other side with egg paste. Put the powdered side down on the plate. Squeeze the pheasant paste into a ball with a diameter of 3cm and put it on the fat. Then add minced ham and coriander leaves. Heat up the frying pan, heat the peanuts to 60% heat (about 150 ℃), put the chicken into the pan, shake the frying pan, cover the pan, fry for about 3 minutes, pour in the colander and drain the oil. Drizzle sesame oil after loading.

essential information

[recipe name] pheasant collapse

Jiangsu cuisine

Raw materials

450 grams of wild chicken breast meat, 25 grams of pig fat meat, 25 grams of cooked pig fat meat, 20 grams of cooked ham. Coriander 5g, egg white 20g, Shaojiu 20g, monosodium glutamate 1.5g, onion and ginger juice 15g, refined salt 5g, dry starch 15g, sesame oil 10g, peanut oil 75g.

Production process

Remove the fascia of the wild chicken breast, put it into clean water to remove the blood, drain it, chop it with the fat meat into antler, put it in a bowl, add egg white, Shaoxing wine, 2G monosodium glutamate, 15g onion and ginger juice, and mix well into a paste. The cooked fat meat was first sliced, and then trimmed into 3.5cm in diameter. Knock the egg white into the bowl, add dry starch and refined salt to make the egg white paste. Dip one side of the fat disc with dry starch and the other side with egg paste. Put the powdered side down on the plate. Squeeze the pheasant paste into a ball with a diameter of 3cm and put it on the fat. Then add minced ham and coriander leaves. Heat up the frying pan, heat the peanuts to 60% heat (about 150 ℃), put the chicken into the pan, shake the frying pan, cover the pan, fry for about 3 minutes, pour in the colander and drain the oil. Drizzle sesame oil after loading.

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