Fried chicken cake

Fried chicken cake method:

Raw materials for making fried chicken cake:

150 grams of pure chicken breast, 50 grams of cooked glutinous rice paste, 150 grams of pig fat, 50 grams of water chestnut, 1 egg white, 100 grams of wet starch, 3 grams of pepper salt, 2.5 grams of onion, 2,5 grams of ginger, 3 grams of refined salt, 10 grams of Shaojiu, 1 gram of monosodium glutamate, 250 grams of peanut oil (about 100 grams).

Steps for making fried chicken cake:

1. Remove the fascia of chicken breast, chop and smash it into mud together with pig fat meat, add egg white, wet starch, diced water chestnut, glutinous rice mud, Shaoxing wine and monosodium glutamate into the basin, and mix well to make stuffing.

2. Put the frying pan on the medium heat, add a little peanut oil, squeeze the stuffing into 18 walnut sized balls, and place them in a round shape with seven inside and eleven outside. Add oil to fry. Gently flatten the balls with the back of the spoon while frying. Heat the oil to 50% and remove the pot from the fire. Heat 2 times, fry one side until persimmon yellow, decant the remaining oil. Turn over the chicken cake and fry it again. When both sides are persimmon yellow, sprinkle shredded onion and ginger, deep fry the flavor, decant the remaining oil and keep the original shape. Bring out pepper salt when serving.

Characteristics of fried chicken cake:

The finished dish must be kept in its original shape, crisp, tender, fresh and fragrant.

Fried chicken cake

"Fried chicken cake" must be cooked, thoroughly fried and fragrant; the amount of oil used for frying chicken cake must not exceed the main ingredient; when the oil is small, it can be added at any time, and shake the pot at any time to make the main ingredient rotate continuously, so as to prevent the pot from cracking and uneven coloring; when the stuffing is mixed with eggs and wet starch, the chicken cake will not be scattered; the frying pot must be heated first, then brushed with cool oil, and then fried with the main ingredient, so as not to break the pot; While frying, gently flatten the meatballs with the back of the spoon to make a chicken cake. When the oil is hot, remove the end of the pan from the fire, and hold the fire for 2 times to ensure the internal maturity of the chicken cake.

brief introduction

Efficacy: young people's diet, deficiency nourishing diet, anemia diet

Taste: fried flavor: fried

Manufacturing materials

Main ingredients: 150g chicken breast meat, 150g fat meat

Accessories: egg white 25g, glutinous rice 50g, starch (broad bean) 30g, water chestnut 50g

Seasoning: 3 grams of salt and pepper, 3 grams of salt, 3 grams of shallot, 1 gram of monosodium glutamate, 3 grams of ginger, 40 grams of peanut oil, 10 grams of rice wine

characteristic

Crisp outside, soft and tender inside, delicious.

Production method

1. Remove the fascia of chicken breast, chop it into mud with pig fat and put it in the basin;

2. Wash the glutinous rice, steam it and stretch it into mud;

3. Peel, wash and dice the water chestnut;

4. Wash the scallion and ginger and cut them into shreds;

5. Mix chicken puree and fat puree with egg white, wet starch, diced water chestnut, glutinous rice puree, yellow rice wine and monosodium glutamate to make stuffing;

6. Put the frying pan on the middle fire, add a little peanut oil, squeeze the stuffing into 18 walnut sized balls, place them in a circle of 7 inside and 11 outside, and then add oil to fry;

7. When one side is fried into persimmon yellow, decant the remaining oil, turn over the chicken cake, add more oil and fry the other side;

8. Fry until persimmon yellow, sprinkle onion and ginger, fry until fragrant, put them on the plate, and bring pepper salt outside.

The food is mutual restraint

Fat meat: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

Starch (broad bean): broad bean should not be eaten with snail.

Longitude: 104.06573486

Latitude: 30.65946198