I have been very busy recently. I finally looked forward to the Gourmet Finals. Everyone has shown their unique skills, and I can't fall behind. Although this competition is not limited to ingredients or methods, I feel that I really need to use my brain to do all the four selected questions ~
Full of gold and jade, my first dish this time. Take the homophonic sound and make a golden sand corn. But it seemed too simple and had no highlights, so I thought of lettuce and carrots. When the green lettuce is turned into ancient coins, it still looks a bit like jade jade pendant. Ha ~ Red carrots are treated as copper coins, hehe... Together, it is not too much to mean "full of gold and jade"~
Jinsha corn chicken kernels
Recipe Recommendations
- salted egg yolk of 2
- sweet corn 3 two
- chicken leg meat 2 two
- carrots appropriate amount
- lettuce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Jinsha corn chicken kernels
1
Prepare ingredients: 2 salted egg yolks, 3 taels of sweet corn, 2 taels of chicken leg meat, carrots, and lettuce.
2
Cut the chicken leg meat into diced pieces, add chopped ginger, cooking wine, salt, monosodium glutamate, and starch, mix well, marinate for 10 minutes; wash the corn for later use; cut the lettuce and carrot into copper coins; mash the salted egg yolks for later use.
3
Put appropriate amount of oil in the pan, pour in the marinated chicken nuggets, and stir-fry on high heat until the chicken turns white.
4
Stir the sweet corn in the pan until it is cooked and set aside.
5
Blanch the chopped lettuce and carrots in boiling water.
6
Put the oil in the pan, put the mashed salty egg yolks into the pan and stir-fry, be careful to low heat! Add a few drops of cooking wine (to eliminate the fishy smell of eggs) and then add a little water. Don't put too much! (The purpose of adding water is to dry the egg yolks and dilute them). The egg yolks are already salty. Add a little salt and chicken essence, and stir-fry until bubbles appear.
7
Pour the corn kernels into the stir-fried salted egg yolk pan and stir fry evenly.
8
Then add the chicken kernels that have been stir-fried in advance and stir fry.
9
Finally, pour the blanched lettuce and carrots into slices, stir fry for a few times.
10
Remove the pot and put in the plate, and a plate of "gold and jade full" is completed.