Chicken tofu is an extremely exquisite craft dish. In Daofo Palace in Sichuan, chef Ji Xiang has the cooking skills of "eating chicken like chicken" and "eating meat like meat", that is, making vegetarian dishes with vegetarian dishes, which is called "vegetarian dishes supporting meat". In Sichuan cuisine restaurant, on the other hand, there is a distinction between "eating chicken without eating chicken" and "eating meat without eating meat", and the meat is made into a plain shape, which is what people call "supporting meat with meat". Chicken tofu pudding is the representative dish of vegetarian food. It records the "Overview of Chengdu" published by 1909 and the excerpts of the recipes of the four seasons in the late Qing Dynasty.

Chicken tofu pudding is made of chicken breast, cooked ham and chicken soup. This dish looks like tofu, with smooth texture, clear soup, white meat and delicious taste.

The production process is as follows: beat the chicken breast into velvet with the back of a knife, remove tendons, put it in a bowl, add cold soup, add egg white, water bean powder, salt, monosodium glutamate, pepper and so on. And stir evenly. After the pot is thoroughly washed, add the broth to boil, pour in the minced chicken, stir well, and simmer slowly. When it gradually condenses into tofu brain, put the cooked cabbage heart into a soup bowl, then spoon chicken tofu brain on the cabbage heart, and finally gently pour the clear soup and sprinkle the cooked ham powder. To make chicken bean curd brain, you must choose the breast meat of old white chicken, stir it carefully, and use soup, egg white, water bean powder and refined salt in a proper proportion to master the heat when making bean curd brain.

Color and fragrance: golden and tender.

Material: chicken breast150g. 50 grams of pea seedlings and 25 grams of cooked ham. 65g egg white.

Accessories: monosodium glutamate 0.5g, salt 3g, water bean powder Nike, pepper 1g, clear soup 750g.

Making:

1) De-tendon chicken breast, pat it loose with the back of a knife, pat it, de-tendon it, and chop it into chicken paste repeatedly with a knife;

2) Add cold soup and stir, then add egg white, monosodium glutamate, salt, water bean powder, pepper, etc. And uniformly stirring;

3) Wash the pot and put it on the fire, add the clear soup to boil, then stir the chicken paste evenly and put it into the pot;

4) When it is slightly boiling, move the pot and simmer for 10 minute to make it coagulate into chicken tofu pudding;

5) Blanch the pea seedlings with boiling water, scoop them into the soup bowl, then scoop them into the chicken tofu pudding and pour the clear soup;

6) Sprinkle chopped ham.