Accessories: egg white 75g, starch (broad bean) 8g, lettuce (round leaf) 50g, ham 15g.
Seasoning: 20g shallot, 5g salt and 5g lard (refined) Apple chicken breast features: bright color, soft texture and delicious taste. The method of apple chicken breast: 1. Peel the chicken breast and chop it into minced chicken;
2. Slaughter the herring, take 100g clean meat, mix it with pig fat, and chop it into paste;
3. Add 25 ml of refined salt and clear water to the chicken paste, put it in a bowl and stir it in one direction with chopsticks to form a thin paste;
4. Add a little salt and 75 ml water to the fish paste, put it in a bowl and stir it in one direction with chopsticks to form a thin paste;
5. Then, mix the minced chicken with the minced fish, add the egg white and wet starch 10g, and stir well.
6. Blanch the washed lettuce leaves with boiling water, spread them on a small bed of 10, sprinkle with minced ham one by one, pour chicken and fish paste on it, and steam in a steamer for about 10 minutes;
7. After steaming, take it out and arrange it in a pot, remove the leaves, and insert 1 root onion in the middle of each root to form an "apple" shape;
8. Put the wok on the fire, scoop in the chicken soup, add salt, bring to a boil, thicken it with 5 grams of wet starch, pour in cooked lard and pour it on the "apple". Tips for making apple chicken breast: 1. Make chicken paste and herring paste, and spread a layer of fresh skin on the chopping board before cutting to avoid sticking to the board;
2. Steam the apple blank, put it in a cage after the water is filled with air, and steam it on low heat for about 10 minute. If the air is too full or the manpower is too large, it is easy to form honeycomb eyes and the texture is not delicate. Ingredients of diced apple chicken: chicken breast 1/2, 50g of apple 1 cucumber 1 carrot, 5g of minced garlic.
Seasoning material: salt 1/4 tsp sugar 1 tsp plum vinegar 1 tsp sesame oil.
Marinated materials: rice wine 1 teaspoon of salt and a little white powder 1/2 teaspoon of diced apple chicken;
1. Wash and dice the chicken breast, and add salt, white powder and rice wine for curing 10 minutes. 2. Dice the apples, cucumbers and carrots, mix the cucumbers with salt, marinate for 5 minutes, cool them in ice water and take them out. 3. Blanch the diced carrots in the method 2 in boiling water for about 2 minutes, then take them out, then put them into the diced chicken in the method 1 and cook them for about 2 minutes. When the color turns white and cooked, take them out, soak them in ice water, cool them, and take them out and drain them for later use. 4. Add all ingredients to all seasonings and mix well with minced garlic. ..................................................................................................................................................................................
Green apple 1 minced meat 6 two carrot slices 1 onion (shredded) 1/4 cups of salt water.
Seasoning a: protein 1/2, white powder 2/3, chopped green onion 1, Jiang Mo 1, rice wine 1, salt, sesame oil 1, sugar 2, pepper 1/2.
Seasoning B: 3 cups of salt 1 teaspoon fruit wine 1/2 teaspoon stock.
[production process]
(1) Wash all the materials and cut them separately for later use. Cut the apple in half, peel half and cut into fine powder, and cut the other half into 6 pieces. Soak in salt water and drain for later use.
(2) Add minced apples into minced meat and mix well, chop them slightly with a knife, put them into a container, add seasoning A and mix well until they are thick, and divide them into three balls.
(3) Fry the meatballs in hot oil for about 3-4 minutes until the appearance is golden yellow, and drain the oil.
(4) Take a pot, pour 3 cups of stock, heat it, then add the remaining seasoning B, carrot slices, shredded onion, apple slices and meatballs, and cook for about 15 minutes until the tastes are mixed, and then serve. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Ingredients: Peel and core half an apple.
4 pork slices
A little salt and a little black pepper.
Proper amount of raw flour
30 grams of cream
1 tablespoon China white wine
Plum meat sauce
Seaweed slices 2 small pieces
Ingredients: a bowl of rice, half an apple, 4 slices of pork.
Ingredients: 30 grams of cream, 2 small pieces of seaweed slices (cut into strips), appropriate amount of raw flour, liquor 1 spoon,
Plum sauce, salad oil, salt and black pepper.
Practice: 1. Divide the cooked rice into 4 parts and make a square brick-shaped rice ball. Put a little salad in the pot.
Oil, put the rice balls in the pot and fry until they change color slightly and stick a circle of seaweed strips.
2. Cut the apple into 4 pieces. Add 15g cream to the pan, then add the apples and fry them slightly.
Sprinkle a little salt and black pepper on the pork slices and wrap them with a thin layer of raw flour.
Roll up the apple and put the seam down.
4. Put 15g cream into the pot, melt it and fry the apple meat roll until the pork slices change color.
Then pour the white wine from the pot, cover the pot and cook until the juice is dry.
5. Put the apple roll on the fried rice ball, stick a circle of seaweed strips and drop a little more.
Plum sauce will do.