Chicken green bean sausage
By VicentaLakin
I used chicken breast today. Chickens are rich in high-quality proteins, various trace elements, etc., and have low fat content, short cooking time and low taste. Chicken is a good high-protein option for growing adolescents and people who lose weight and weight. The chicken sausage can be either with pure chicken breast, or with corn grains, beans, peas, carrots, etc., or mixed with shrimp meat, which enriches the taste, nourishes and colours. Don't put soy sauce on the chicken sausage. It's not pretty color, it's sour. The starch can be added, and it will be tighter, without the heat it brings. Anyway, whatever you like. Some say, how can you keep your bowels firm? The answer is simple: eggs clear. Add a little white pepper powder, which, in addition to its detoxification effect, also disperses the cold and humidity in the body. You can also add a little cold water to the onion of ginger, a little water from which you can soak into the chicken, and a little fragrance. These two additions, or none, are adapted to the preferences of the family. Think about it. It's delicious。
Recipe Recommendations
- chicken breast 230 grams
- green beans 50 grams
- egg white one
- salt 3 grams
- white sugar 10 grams
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Chicken green bean sausage
1
All materials are ready: 230 grams of chicken chest, 50 grams of green beans, 3 grams of salt, 10 grams of sugar, 1 egg clean, bologna sausage molds; there is a surplus in the total amount of material, and in the rest of the filling, I calculate the weight, which can be 40-50 grams in each sausage pit, while the final material is 70 grams in a small plate; if it is filled with sausage molds, it can be reduced appropriately
2
The chicken breast is washed clean, cut into two-and-three centimeter pieces of meat, fed into the machine, with a proper amount of salt, sugar, an egg clean; the sugar is fresh, and the eggs stick and swell
3
(b) Put the chicken in the soybeans, which are young and young and can be cooked; and if you don't like the soybeans, you can use them, and I think that the chicken sausages with a little soybeans are unique
4
A few rough strokes to make the chicken more nuanced, but to see the granular bean, the color mixed with the chicken is not good, the beans are not good enough
5
(b) Pumping of bean meat into herbs, cutting of a small mouth at the front end, squeezing of the meat into a silicone mould, with a slight rise in the surface, and a smoothing of the surface with a small spoon or finger; there is no need for oil in the mould
6
The lid of the sausage mold prevents the vapour drops on it, prevents the evaporation of the water in the sausage, and makes the rises on the surface of the sausage more round; the rest of the meat is 70 grams, which can be squeezed into a small plate because it is similar in thickness to that of the sausage mold and can be cooked simultaneously
7
It took me only 20 minutes to get the molds and plates in the steambox, 110 degrees up and down, 30 minutes on the steambox, and if I use a normal steam pan, then 15-20 minutes of steam in the fire。
8
Chicken green bean sausage, good nutritionChicken green bean sausage Make Tips
1. I am using high-temperature silica moulds, either in a steambox or in a steam pan, or to bake food, but they cannot be baked empty, otherwise they will change colour and affect the appearance and useful life; the food will be squeezed directly into the mould without the need to brush oil; each one will contain between 40 and 50 grams, with a slight rise in the surface; 2. There will be no bouquets that can be replaced by a bag, which will be squeezed into the work and the economy; and it will not be used, either with spoons。