Where is Jiangnan Baihua Chicken a dish?

Cantonese cuisine (Cantonese cuisine).

Ingredients: Ingredients: 1 tender chicken, weighing about 1 kg, 500 grams of net shrimp meat, 100 grams of pork fat, 25 grams of minced ham, 50 grams of crab roe, 50 grams of crab meat, 80 grams of egg white, 100 grams of coriander, seasoning, pepper 10 grams, wet starch 50 grams, salt 10 grams, monosodium glutamate 7 grams.

Method 1The slaughtered and processed bare chicken is removed from the meat and the head, wings and skin are retained. 2.

Smash the shrimp meat into a puree, cut the fat meat into fine cubes, stir in the shrimp puree, add salt, monosodium glutamate, egg white, pepper and wet lake pine (30g), stir well to form a thin filling. 3.Spread out the skin, head and wings in order, and apply a little wet starch (sticky).

4.Put the fried thin stuffing into the chicken skin, pat it until it is cm thick, and then put the minced ham, crab meat, crab roe, coriander, etc. into the filling in turn. 5.

Put the chicken into the box, steam it in the basket drawer for 7 to 8 minutes and cook, take it out and cut it into long strips with an oblique knife method, move it to a long plate, and then add the head and wings, and put it into the shape of a chicken.

Cantonese cuisine This should be in the QQ restaurant, I have played it, it is Cantonese cuisine, and the result is correct

Cantonese cuisine This should be in the QQ restaurant, I have played it, it is Cantonese cuisine, and the result is correct

Cantonese. I tried, yes.

Raw materials

A Qingyuan chicken, 400 grams of shrimp gelatin, 50 grams of crab meat, and one egg white. , nightshade flowers or large chrysanthemum petals

Seasoning

Salt, flavored powder, sesame oil, Shao wine, dry powder, wet powder, pepper, and raw oil.

Steps

1. Slaughter the chicken, cut it from the neck to the tail on the back of the chicken, slowly peel off the chicken skin from the chicken wings on both sides, cut off the chicken head, wings, and chicken tail and steam them for later use.

2. Remove the fat from the chicken skin, spread the whole chicken skin on the cutting board, and poke a few small holes with the tip of a knife.

After steaming, the chicken skin does not shrink, then spread the chicken skin downward, and then pat the chicken skin with a thin dry powder.

3. Mix the shrimp gelatin and crab meat, smear it on the chicken skin, slightly cover the chicken skin, and finally use egg whites to smooth the shrimp and crab meat stuffed on the chicken skin.

4. Burn the oil in the pot until it is 6 hot, put in "3" and fry it until it is golden, scoop it up, raise the oil temperature to 7 into heat, and then put in "3" to force out the oil inside, cut the cutting board into three, and then cut each into 8 pieces of Japanese characters, put the chicken skin upward, and put it into the dish with the chicken head, wings and tail, and build the original shape of the chicken to serve.

Jiangnan Baihua Chicken is a traditional famous dish of the Han nationality in Guangdong Province and belongs to the Cantonese cuisine. This dish is white, green, and red, with a crisp and soft texture, light and refreshing, and a beautiful taste. It was originally the signature dish of Guangzhou Wenyuan Restaurant.

It is made by steaming shrimp glue on the inside of the chicken skin. When plated, it is accompanied by the famous evening fragrance or white chrysanthemum flowers in the south of the Yangtze River, so it is called "Baihua Chicken".

【Dish name】Jiangnan Baihua Chicken :chicken, south China style

Cuisine】 Cantonese cuisine.

Features】 White, green, red and bright, crisp and soft texture, light and refreshing, beautiful taste

Jiangnan Baihua Chicken is a traditional famous dish of the Han nationality in Guangdong Province and belongs to the Cantonese cuisine.

The characteristics of this dish are: white, green, red, bright, crisp and soft texture, light and refreshing, and beautiful taste. It was originally the signature dish of Guangzhou Wenyuan Restaurant. It is made by steaming shrimp glue on the inside of the chicken skin. When plated, it is accompanied by the famous evening fragrance or white chrysanthemum flowers in the south of the Yangtze River, so it is called "Baihua Chicken".

Jiangnan Baihua Chicken belongs to Cantonese cuisine.

Ingredients: 1250g chicken 350g shrimp.

Excipients: 25 grams of crab meat, 30 grams of egg white, 15 grams of fresh chrysanthemums, 10 grams of starch (broad beans).

Seasoning: 8 grams of salt, 2 grams of monosodium glutamate, 3 grams of sesame oil, 5 grams of rice wine, 2 grams of pepper, 30 grams of vegetable oil.

The practice of Jiangnan Baihua Chicken:

1.Slaughter the young chickens, simmer their feathers, remove their internal organs, and wash them;

2.Cut from the neck to the tail on the back of the chicken, slowly peel off the chicken skin from the chicken wings on both sides, cut off the chicken head, wings, and tail and steam them for later use;

3.Remove the fat from the chicken skin, spread the whole chicken skin on the cutting board, and poke a few small holes with the tip of the knife so that the chicken skin does not shrink after steaming;

4.Then spread the chicken on a bamboo grate, the outer skin is downward, and then pat a thin layer of dry starch on the inner skin of the chicken;

5.Wash the shrimp and chop them into minced shrimp;

6.Mix the minced shrimp and crab meat well;

7.Spread the minced shrimp and crab meat on the skin of the chicken, slightly covering the skin;

8.Finally, use egg whites to smooth the shrimp and crab meat stuffed on the chicken rind;

9.Take the steamed chicken skin in a steamer and steam it over a high fire, about 6 minutes until cooked;

10.Take out the steamed stuffed chicken skin and cut it into three pieces, and then cut each piece into 8 pieces;

11.The outer skin of the chicken is placed on the plate with the head, wings and tail of the chicken upwards to form the original shape of the chicken;

12.Heat a wok over medium heat, add 10 grams of oil, cook rice wine, add 200 ml of soup, monosodium glutamate, refined salt, pepper, dilute and thicken with wet starch, and finally add 20 grams of sesame oil and vegetable oil to push evenly and pour on the chicken;

13.Put sterilized white chrysanthemum petals around it.

Ingredients: Chicken 750g.

Excipients: shrimp 300 g starch (corn) 35 g egg white 70 g chrysanthemum 5 g.

Seasoning: 30 grams of lard (refined), 1 gram of monosodium glutamate, 1 gram of pepper, 5 grams of sesame oil, 3 grams of salt, 6 grams of rice wine, 6 grams of starch powder, appropriate amount of each.

The practice of Jiangnan Baihua Chicken:

1.Chickens are slaughtered, gutted, and washed;

2.Mix shrimp, starch and egg whites into gelatin for later use;

3.Use a knife to cut the skin from the back to the tail, from the wings on both sides, slowly withdraw the chicken skin (leaving the chicken head and wing tips to steam), and cut through a few holes (so that the steamed chicken skin will not shrink too much);

4.Spread on the sparse bamboo pipe, the skin is facing the surface, pat on the cornstarch, then coated with shrimp glue, wipe well with egg white, it is advisable to slightly cover the outside of the chicken skin, and put it in a steamer;

5.Steam with martial fire for 6 minutes until cooked, pick up, cut 3 strips, and then cut 8 pieces of each piece respectively, into a Japanese zigzag, and chicken head, wingtip on the same plate, chicken skin to the surface, bricked into a chicken shape;

6.Thicken with lard (15 grams) and sesame oil, and be surrounded by chrysanthemums.

Ingredients: 1 tender chicken (weighing about 1 kg is better), 500 grams of net shrimp meat, 100 grams of pork fat, 25 grams of minced ham, 50 grams of crab roe, 50 grams of crab meat, 80 grams of egg white, 100 grams of coriander. Seasoning 10 grams of pepper, 50 grams of wet starch, 10 grams of salt, 7 grams of monosodium glutamate.