Key features of】
Beautiful appearance, crisp in soft, crisp and tender in, unusual taste.
Key raw materials】
Net 300 grams of chicken breast. 50 grams of japonica rice, fresh milk, 100 grams, 25 grams of cooked green beans. Shaojiu 15 grams, 15 grams of egg white, salt 5 grams, 20 grams of water starch, monosodium glutamate 2 grams, 500 grams Shuzhu You (fuel consumption is 50 grams), 50 grams of peanut oil.
【Production process】
Japonica rice cooked Shanglong Zheng Wash, dry stand-by. Chicken breasts cut into small D-shaped, with Shaojiu, egg white, salt, starch water system. Heat add lit, 40 Shuzhu You put hot (about 88 ℃), the designated chicken to lay down their oil, cooked to Lek poured oil, add re-lit Shuzhu You put into chicken, cattle Milk, green beans, Shaojiu, refined salt, MSG a little stir, 15 grams Shuzhu You leaching starch. In cooking chicken at the same time, the japonica rice to dry under the pot Zhazhi Crunch, peanut oil, after loading, will be a good chicken fried rice loaded in the mold to spend.
Beautiful appearance, crisp in soft, crisp and tender in, unusual taste.
Key raw materials】
Net 300 grams of chicken breast. 50 grams of japonica rice, fresh milk, 100 grams, 25 grams of cooked green beans. Shaojiu 15 grams, 15 grams of egg white, salt 5 grams, 20 grams of water starch, monosodium glutamate 2 grams, 500 grams Shuzhu You (fuel consumption is 50 grams), 50 grams of peanut oil.
【Production process】
Japonica rice cooked Shanglong Zheng Wash, dry stand-by. Chicken breasts cut into small D-shaped, with Shaojiu, egg white, salt, starch water system. Heat add lit, 40 Shuzhu You put hot (about 88 ℃), the designated chicken to lay down their oil, cooked to Lek poured oil, add re-lit Shuzhu You put into chicken, cattle Milk, green beans, Shaojiu, refined salt, MSG a little stir, 15 grams Shuzhu You leaching starch. In cooking chicken at the same time, the japonica rice to dry under the pot Zhazhi Crunch, peanut oil, after loading, will be a good chicken fried rice loaded in the mold to spend.
【特点】
外形美观，脆中有软、酥中有嫩，鲜美异常。
【原料】
净鸡胸肉300克。 粳米50克、鲜牛奶100克、熟青豆25克。绍酒15克、蛋清15克、精盐5克、水淀粉20克、味精2克、熟猪油500克（实耗油50克）、花生油50克。
【制作过程】
粳米洗净上笼蒸熟，晾干待用。鸡脯肉切成细丁状，用绍酒、蛋清、精盐、水淀粉浆制。炒锅上火烧热，放熟猪油至四成热（约88℃）时，放下鸡丁划油，至熟倒出沥油，炒锅再上火放熟猪油，放入鸡丁、牛奶、青豆、绍酒、精盐、味精略煸，勾芡淋熟猪油15克。在烹制鸡丁的同时，将晾干的粳米下花生油锅炸至松脆，装入盘中，将炒好的鸡丁装在米花上即成。