Real birds and beasts countries have long legislated and banned hunting. Everyone can only use artificially raised livestock or poultry to make delicious food! Today, as we continue to make our birds and beasts in the family, I feel that everything that touches the border, such as chickens, ducks, geese, pigs, cattle and sheep, are all birds and beasts, haha!
Three kinds have been made on the road. The big fried spoon should be made as a flying poultry dish. The one we made today is a cold dish in summer. It is made using chicken and is called "hand-shredded chicken mixed with jelly". They are all ready-made raw materials and can be bought anywhere. It is not difficult to do, but they are very cool and delicious. Another glass of beer will be really cool and beautiful. Hehe, the specific methods are as follows!
Hand-shredded chicken mixed with mustard jelly
Recipe Recommendations
- chicken breast 120 grams
- cucumber 100 grams
- coriander appropriate amount
- onion 20 grams
- ginger slices 10 grams
- pepper 20 grains
- octagonal 1 piece
- salt 5 grams
- chicken powder 2 grams
- balsamic vinegar 15 grams
- strange smell
- mix
- an hour
- ordinary
Steps for Hand-shredded chicken mixed with mustard jelly
1
Chicken breast meat, mung bean starch, cucumber, coriander, spring onion, ginger slices, pepper, star anise, fragrant leaves, salt, rice wine, chicken powder, mustard paste, sesame paste, chili oil, sesame oil, balsamic vinegar.
2
Put the chicken breast into the pan with cold water, add spring onions, ginger, pepper, star anise, and fragrant leaves, then add rice wine, salt and chicken powder to boil. After boiling, change to low heat and cook for 15 minutes.
3
To make the mixture, put mustard into the bowl first, and then add sesame paste, sesame oil, pepper oil, salt, chicken powder and vinegar into the bowl and mix well.
4
Pour 500 ml of three-quarters of water into the pan, and use the remaining one-quarter of water to twist the mung bean starch and stir well.
5
Use the remaining water to twist the mung bean starch and stir well.
6
Stir until there are no grains in the slurry. Add 2 grams of salt into the slurry and stir well.
7
At this time, the chicken breast has been cooked, but do not take it out. Soak in the original soup for one hour and let it cool for further flavor.
8
Change the water in the pot to low heat and pour in the slurry and stir quickly evenly.
9
Stir until the paste is thick and sticky, and then turn off the heat.
10
Pour the cooked powder into a nine-inch iron plate hot while it is hot and cool. Cover the cooled powder with plastic wrap and place it in the refrigerator for 1 hour.
11
Remove the soaked chicken breast meat and tear it into shreds by hand.
12
Refrigerate the powder for 1 hour and remove it.
13
Buckle the powder lump on the chopping board and cut it into bar code discs with a knife.
14
When coding the plate, place the irregular flour strips around the cut powder lump on the bottom of the plate, and spread the neat flour strips on the surface and stack them neatly.
15
Cut the cucumber into thin strips and place it in the shredded chicken.
16
Pour in appropriate amount of mixed mustard sauce and mix well.
17
Spread the mixed shredded chicken on the vermicelli, sprinkle with a little coriander and garnish slightly.
18
Pour mustard sauce around the edges and serve.Hand-shredded chicken mixed with mustard jelly Make Tips
Characteristics of cold dishes: beautiful color, smooth jelly powder, delicious chicken shredded, smooth sauce, cool and delicious, and delicious taste. Warm tips: 1. Hand-shredded chicken can be mixed according to your own taste, or you can use garlic juice, chili oil, pepper oil or salty and fresh mixing without mustard. You can also use chicken leg meat when making it. It is better to tear the meat into pieces. 2. When making powder lumps, the proportion of water should be controlled well, one: five or one: six can be used. Do not add separately the water used to stir the powder paste, just take one-quarter of it, if you feel that the water has been put in a bit, but the powder paste has been put into the pot, that doesn't matter. You can cook it for a while longer to make part of the water evaporate, and turn off the heat when it is sticky and suitable. After the water is boiled, change the heat to a low level and then add the flour paste. If it is burnt, it will not be beautiful. Remember! 3. You can use mung bean starch, potato starch, and sweet potato starch to make tup-shaped jelly, but it is recommended to use mung bean starch for the first time, because the gluten of potato starch and sweet potato starch is not as strong as mung bean starch, and it will be soft if you don't master it well. This summer cool dish "hand-shredded chicken with mustard jelly" is ready with a large fried spoon. It tastes cool, smooth and delicious for friends to refer to!