Ingredients:150g fresh chicken breast. Ingredients: 30g tomato slices, a little green vegetables, a little cooked and lean ham, 6 seasonings of egg white: 4g salt, 4g chicken essence, 30g cooking wine 15g wet starch, 2g pepper (for water use) and 750g special broth.

working methods

1. Remove the oil, tendon and skin from the chicken breast, wash the blood with clear water, take it out and chop it up, and put it into a blender to stir it into fine mud. Blanch the cabbage and tomatoes.

2. Put the chicken puree into a bowl, add cold soup (added in three times), wet starch, chicken essence (2g) and pepper water (1g), stir well, add egg white after stirring well, and finally add salt and stir well to form chicken paste.

3. Add the special clear soup, the remaining refined salt, pepper water and cooking wine into aluminum pot and bring to a boil. Stir the soup with a frying spoon until it turns, and immediately pour in the appropriate chicken paste slowly (do not stir at this time). After the chicken paste is solidified, use slow fire (lean on fire) to cook until the chicken paste becomes tofu and the soup is clear. Add the remaining chicken essence into the soup and mix well. First scoop the clear soup into a large bowl, then gently scoop the chicken bean curd into the bowl, and decorate it with tomato slices, cabbage and minced ham.

skill

Production key

It is best to choose the white-skinned old hen breast with strong coagulation as the main material. The skin, tendons and oil must be removed and stirred into a fine paste.

Master the proportion of chicken soup, wet starch and egg white.

When cooking tofu, stir the soup first, and then slowly pour in the minced chicken. Don't stir after pouring. Cook tofu pudding slowly (by fire) until it solidifies. Ladle tofu pudding lightly.