The dish of chicken antler and ear is a famous dish in Beijing. It was handed down from the official families of the Qing Dynasty. There were not many people who ate it. Now it is also very precious. With the development of time, fewer and fewer people know about it. So how to make chicken antler and ear? What are the characteristics? Share with you.
1. Remove the roots and impurities of tremella, wash away the fine sand with water, take it out and squeeze it, tear it into 1cm square pieces, soak 5g of Shaoxing wine and 1g of ginger juice for 1min to 2min, put it in the clean cloth and squeeze out the water, then add 1g of monosodium glutamate and mix well. Remove the white tendons from the chicken tenderloin, soak it in clean water for 20 minutes, and then fish it out. Smash it into chicken mud with the back of the knife (add 10 grams of milk to make the chicken mud white and delicate). Mix it with Tremella. Egg white foam beaten egg white paste, two or three times mixing chicken mud Tremella mixed evenly, ready to use.
2. Pour 2000g clear water into the spoon, put it on the high fire, boil the back end away from the fire, and make the mixed mushroom into about 10 oval slices of 7.26cm long, 3.3cm wide and 0.5cm thick, and put them into the spoon one by one. Then, put the spoon on the fire. When the water boils to 80-90%, bring down the chicken
Turn over the mushroom gently, put it on the fire and boil it. Scoop it out with a spoon and let it dry for a while. Make a circle on the plate.
3. Put 25g of cooked chicken oil into the soup spoon, put it on the high fire and heat it to 45% heat, put in the onion and stir fry it yellow, then cook 5g of Shaoxing wine, pour in the chicken and duck soup, and take out the onion. then. Gently push the mushroom into the spoon, add the salt, boil for 1 minute, drain the soup, put in 140g milk, 1.5g ginger juice and 1.5g monosodium glutamate. When the soup is about to be reopened, thicken it with dilute wet starch, pour 10 grams of cooked chicken oil along the side of the spoon, stir the spoon, and then pour 15 grams of cooked chicken oil.
Tremella, also known as Auricularia auricula and Auricularia auricula, is a traditional tonic. It is distributed all over the world. Before the Qing Dynasty, it was a kind of natural and rare treasure. Nowadays, it is cultivated artificially and produced in large quantities. It can be seen everywhere, "in the old days, Wang Xie Tang, the former Yan, flew into the homes of ordinary people." Each hectare of Tremella contains about 6.6g protein, 3.1g fat, 68mg carbonate, 643mg calcium, 250mg phosphorus and 30.4mg iron. In addition, it also contains many vitamins and amino acids. Traditional Chinese medicine believes that Tremella has the functions of Nourishing Yin, moistening lung, relieving cough, promoting body fluid and benefiting qi. It has a certain effect on asthenia labor, blood in phlegm, asthenia heat and thirst. It can also be used as a tonic and health care product for hypertension, vascular sclerosis and other diseases. Pharmacological studies have found that polysaccharides isolated from Tremella can enhance the resistance of human body and inhibit the malignant tumor.
Chicken antler and ear are a kind of food civilization, but with the time of anti war, people have not been well protected, and now they have disappeared. But many old people still know that the taste of this dish is very good, oil but not greasy, and the taste is endless.