Choose the tender part of chicken breast (also called chicken teeth), add water chestnut and fish to increase the fresh and tender taste, and add delicious chicken soup, which is a delicious meal without chicken. Today, Chef Huang teaches you how to reproduce this delicious dish at home. Let's do it this weekend. Thin as a cicada's wing, with a good face and a two-meter-long "figure", this is not a fashion supermodel, but the pioneer of China cuisine "molecular cuisine". Liang Shiqiu described it as "big and thin, thin but not broken, cooked but not burnt", but it was just visible kung fu in the heat. It's Kung Fu Shandong cuisine-sliced chicken with lotus seeds. Relying on Shandong traditional "mud cake", the chef beat the tender part of chicken breast for more than a thousand times, then picked out the bones and muscles, molded it into chicken paste, and slipped it into oil to become white and transparent lotus chicken slices. Sliced chicken with lotus seeds tastes delicate and slag-free, and the entrance is soft and smooth. But because it takes time and effort, it is a real kung fu dish.
Lotus chicken slices, as the name implies, each piece of chicken is like a blooming lotus petal, which is not only similar in shape, but also more similar. Sliced chicken is tender and salty. When cooking, little seasoning is added. It tastes not only the original flavor of chicken egg white, but also the feeling of melting in the mouth, which is the most delicious. This dish is a combination of delicious food and Chinese medicine. The first food in autumn should be drunk duck.
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