Chicken corn sausage
By VicentaLakin
AS A “COOKING WOMAN”, I'M VERY CONCERNED ABOUT THE FOOD SAFETY OF MY FAMILY, AND I CAN'T CHANGE THE ENVIRONMENT, SO I'M TRYING TO IMPROVE IT IN A SMALL ENVIRONMENT, LIKE TODAY'S CHICKEN-COOKED CORN SAUSAGE, WHICH IS NUTRITIONALLY RICH AND TASTEFUL, SUITABLE FOR MEN, WOMEN AND CHILDREN, AND CAN MAKE SOUP, USE MORE THAN ANYTHING ELSE. THE CHICKEN MEAT IS FINE AND CONTAINS A HIGH PERCENTAGE OF PROTEIN, CONTAINING 21.5 GRAMS OF PROTEIN PER 100 GRAMS OF CHICKEN MEAT, IN ADDITION TO A WEALTH OF VITAMIN C, E, CALCIUM, PHOSPHORUS, IRON AND A VARIETY OF MINERALS; THE FAT CONTENT OF CHICKEN MEAT IS ALSO LOW, WHICH IS COMMON TO MANY PEOPLE WHO LOSE WEIGHT AND ARE EASILY ABSORBED BY THE HUMAN BODY AND HAS THE EFFECT OF ENHANCING THEIR PHYSICAL STRENGTH AND STRENGTH. MORE IMPORTANTLY, CHICKEN MEAT IS EASY TO PICK, EXPENSIVE, SHORT COOKING HOURS, AND ESPECIALLY SUITABLE FOR THE RAPID PRODUCTION OF FOOD AND FOOD BY FAMILIES. THE ADDITION OF FRESH CORN GRAINS ALSO INCREASES THE INTAKE OF FRESH MOUTHS AND GROCERIES, PROMOTES GASTROINTESTINAL CREEPING, REMOVES BODY GARBAGE, HAS NO LONG FACE, AND RE-EMERGES THE A4 PLUME. ALL RIGHT, LET'S SHORT THE LONG STORY. GO STRAIGHT TO THE CHICKEN CORN SAUSAGE
Recipe Recommendations
- chicken breast 250 grams
- fresh corn half a
- egg white one
- chives 3 trees
- white pepper 2 grams
- salt 2 grams
- corn starch 20 grams
- cold water 30 grams
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Chicken corn sausage
1
Raw materials are ready: chicken chest, half fresh corn, one egg, three onions (onions can also), white pepper powder, salt, corn starch
2
Inches of onions shall be immersed in an appropriate amount of cool water, and a few rubbings of their hands so that the onion juice may penetrate into the water
3
Cutting down corn grains with a knife, or cutting the whole corn grain
4
(a) The chicken chest cut to about 3 centimeters of ding, into the meat grinder, pouring into salt, white pepper powder, egg purifier, 30 grams of onion water, and crumbs of chicken
5
Pour it into corn starch and hang it for a little while
6
To pour corn grains into the mud, and to mix them evenly with spoons
7
(b) Loading of corn chicken mud in herbs and cutting of a mouth 1 cm in diameter at the front end of herb; shearing can also be done without herbs
8
(b) A little bit more of the 10 cents and a little bit more of the corn chicken mud in the silicone sausage molds, with a spoon on the surface
9
(a) Cover the moulds with a lid, so that the steaming of the water in the steaming pot does not affect the shape and effects on it, and that the external form becomes more full when the chicken mud swells; and the rest of the corn chicken mud is in a small plate, because it is anti-gluting material, so the interior wall is not polished
10
DELIVERY OF THE MOULD TO THE STEAM OVENS OF THE ACA NORTH AMERICAN APPLIANCES, WITH NO PREHEATING AND DIRECT CHOICE OF EVAPORATION, 100 DEGREES, 20 MINUTES; THE ADVANTAGE OF THE EVAPORATION BOX IS THAT IT CAN BE TIMED, TEMPERATURE FIXED AND NO WATER VAPOUR WILL FALL ON THE FOOD, EVENLY HEATED; IT IS ALSO POSSIBLE TO USE A STEAM PAN OR OTHER CONTAINERS, BUT WITH A CAP AND TIME ADJUSTMENT, DEPENDING ON THE CIRCUMSTANCES; AND THE DIRECT DEFUNCT AND DEFUNCT ENDURANCE OF THE STEAM. THEY CAN EITHER EAT DIRECTLY, OR BE SLICED, OR BE PROCESSED TWICE, SUCH AS FRIED, FRIED, SOUP, ETC。
11
Chicken corn sausages, good nutrition and noxiousChicken corn sausage Make Tips
1. Adding an egg white to the chicken breast acts as a binder and helps with expansion; adding some starch also aids in binding and tenderizing, but the amount of starch should not be excessive, as too much will affect the elasticity and softness of the chicken sausage;
2. Seasonings can be adjusted according to taste, but to experience the original fresh flavor, it is recommended to limit the use of miscellaneous spices;
3. The steaming time depends on the amount of ingredients used and the depth and thickness of the mold.