Special dishes include West Lake vinegar fish, Dongpo pork, Longjing shrimp, dried bamboo shoots and old duck pot, and eight-treasure tofu.

Shredded chicken with chrysanthemum

raw material

Chicken breast 1 50g, chrysanthemum 20g, water-soaked mushroom 50g, refined salt 5g, sugar 5g, monosodium glutamate1g, egg white 2g, wet powder 5g, dry powder 7g, chicken soup 50g, sesame oil 5g and raw oil 20g.

prepare

(1) Remove fascia from chicken breast, wash blood, squeeze out water, and cut into filaments in batches. Stir the egg white in a bowl, add the dried corn flour and stir well, add the shredded chicken for sizing, and then add the sesame oil and stir gently.

(2) Hang Ju tore off the petals, picked off the tips and roots of the petals, soaked them in clear water for one hour (changing water in the middle) to remove the bitterness, and then picked them up and drained them. Peel and shred mushrooms for later use.

(3) Heat the wok on medium heat and drain the oil. When it is 30% hot, add shredded chicken until cooked, and pour it into a colander to drain the oil.

(4) Leave the remaining oil in the original pot, stir-fry the shredded mushrooms, quickly add the petals of Chrysanthemum morifolium, refined salt, chicken soup, white sugar and monosodium glutamate, thicken with wet raw flour, pour the shredded chicken for more than two times, pour in 15g cooked oil, and put in a pot.