Because of this chicken tofu pudding,
The process is extremely complicated and difficult to manufacture.
Therefore, only at state banquets or when entertaining senior guests,
Will appear on the menu.
Then, chicken tofu pudding, a traditional Chengdu dish, has complicated technology.
How is it made?
Making chicken tofu, "texturing" is the key. Among them, a fine process is essential, that is, deboning. Endless tendons are not as delicate as tofu pudding. ?
Hammer. Put the pigskin on the chopping board, then take the breast meat of the age-appropriate hen and put it on the pigskin, and pat it slowly with the back of the knife.
Remove the tendon. Then, add egg white, starch and salt to this bowl of minced chicken, pour it into clear soup made of chicken, duck, bones and scallops, cook for 5 hours, then hang the soup for 8 hours, and stir the minced chicken clockwise until it becomes paste.
This is also the last and most important process of making chicken tofu pudding-punching. Chong is one of the more difficult cooking methods in Sichuan cuisine. The speed, direction and quantity of punching are directly related to the final shaping of dishes.
Cook it on slow fire for 20 minutes. Finally, put this bowl of chicken like tofu pudding into clear soup, and match it with the tender leaves of Lycium barbarum, ham and pea tip, and finally complete a chicken tofu pudding cooked by traditional techniques.
Although the process is complicated, the taste of this exquisite and delicious old Chengdu will not disappear, because countless people who love food are pursuing its footprints.