Looking for an authentic way to make steamed chicken with rice flour balls?

I don't know if it's authentic, but I'll take a look.

Ingredients: pork ribs and potatoes.

Excipients: steamed pork rice noodles with ginger, garlic and shallots.

Seasoning: Sichuan pepper, red oil, watercress red oil, monosodium glutamate.

First, add a small amount of oil to the watercress and stir-fry over low heat until fragrant, so that the steamed vegetables are more fragrant.

The ribs are first put in water to wash away most of the blood, and the ginger is chopped into minced ginger. Put the fried fragrant watercress |, minced ginger, Sichuan pepper (as long as 10 pieces, if you don't like hemp, you can leave it out), steamed pork rice noodles, monosodium glutamate put in a basin and mix well.

Steamed pork rice noodles are evenly smeared on the ribs, minced ginger and monosodium glutamate are put a little bit, and finally add an appropriate amount of water (steamed pork rice noodles are very dry, you need to add an appropriate amount of water to make a slurry to get on the ribs).

The mixed ribs can be put into a small basin.

Cut the potatoes into cubes and place them directly in the large bowl you just tossed. If there are too many potatoes, you need to add some seasoning, Xiaofeng only has one potato and does not need to be seasoned, and the dish still needs to be meat and vegetarian to be more delicious.

Put the well-mixed potatoes on the pork ribs and steam them over low heat for about 90 minutes.

Cover a small steamed pot with a plate, turn the vegetables onto the plate, drizzle a little red oil, and sprinkle with chopped green onions and garlic. A fragrant steamed pork rib is made.

You can replace the ribs with chicken, I only know the ribs. Hey hey).

Rice noodles should be soaked in warm water before cooking, so that they are easy to cook.

Soak the rice noodles well. Put a little oil in the pot, add water or bone broth chicken broth or something with chopped green onions, bring to a boil, add rice noodles and green vegetables, because the rice noodles have been soaked softly and the green vegetables are cooked, you can turn off the heat. Add some chicken bouillon or your own favorite seasoning and you're good to go.

1. 1 chicken breast, 1 carrot, 1 onion, appropriate amount of barbecued pork sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of starch.

2. A piece of chicken breast, chopped into minced meat.

3. Add a little barbecued pork sauce, a little salt, a few drops of lemon juice to remove the smell, stir evenly and marinate for 5 minutes, onion and carrot shredded.

4. Scoop the meatballs into a spoon and steam them in a pot on high heat and steam for 5-6 minutes. And know.

5. Put a spoonful of water in the pot, put the shredded onion, shredded carrots, a little salt, sugar, and a little celery shed to thicken and then pour it on the steamed meatballs.

1. The production method of glutinous rice steamed chicken is to stew the chicken with condiments until it is half-cooked and flavorful. Remove the residue of a little chicken broth, according to the ratio of 250g of high-quality glutinous rice per 500g of chicken, wash it and put it in a wide-mouth basin, add chicken broth, put the stewed half-cooked chicken, put it in a pot with an appropriate amount of water, cover it, and try to seal it as tightly as possible.

First use the fierce fire and then change to slow heat, steam until the chicken is cooked, take out and eat the glutinous rice with the chicken at the right temperature, and the amount of food is not limited each time.

2. Because the nutrients produced by glutinous rice steamed chicken are rich and comprehensive, it has the effect of maintaining the function of tissues and organs of various systems of the body and enhancing resistance. Therefore, for those who suffer from malnutrition, weak physique, muscle atrophy, emaciation, decreased intelligence, low sexual function and other physical declines caused by various reasons, it can play a great role in replenishing vitality, building muscle and essence, and promoting physical recovery.

Cuisine and efficacy: private cuisine qi tonic recipes blood tonic recipes qi and blood double tonic recipes nourishing deficiency and health diet malnutrition recipes process: steamed chicken nuggets balls production materials: main ingredients: 300 grams of hens, 250 grams of pork (fat and lean).

Excipients: 20 grams of egg white.

Seasoning: 2 grams of monosodium glutamate, 5 grams of salt, 10 grams of cooking wine, 20 grams of green onions, 10 grams of ginger, 10 grams of soy sauce.

Characteristics of steamed chicken nuggets: The chicken nuggets are soft and rotten, the meatballs are crispy, fresh and delicious. ：

1.Wash the chicken and chop it into four-centimeter cubes;

2.Green onion and ginger cut into rice grains;

3.Finely chop the fat and lean pork, then chop it into a fine puree, put it in a bowl, add green onion rice, ginger rice, egg white, and a little refined salt, beat it into a thick puree by hand, and then squeeze it into four balls;

4.Put the soup spoon into the water and boil, blanch the meatballs and chicken pieces respectively, remove them and clean them with water;

5.Put the chicken pieces in the steaming bowl, put the meatballs on top of the chicken pieces, add green onions, ginger pieces, and then boil the original soup of the chicken pieces and meatballs, skim off the foam, add cooking wine, refined salt, soy sauce and pour it into the steaming bowl, and steam it in the upper drawer;

6.When serving, decant the soup into the spoon, pick out the green onion and ginger, buckle the chicken pieces and meatballs into the soup bowl, add monosodium glutamate to the spoon, boil the refined salt, and pour it into the soup bowl.

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

Ingredients: Ingredients.

500g of chicken

1 carrot.

One egg white.

Starch, a small amount of adjuncts, green onions.

Ginger garlic step 1Finely chop the carrots.

2.Meat minced.

3.Minced meat. 4.Minced green onions.

5.Chop the ingredients and set aside.

6.Add egg white, starch, salt and chicken essence and mix well.

7.Cabbage is laid out.

8.Steam in a pot.

9.Half an hour from the pan.

A home-cooked recipe for steamed chicken meatballs.

Chicken as the main ingredient. 500g

1 carrot.

One egg white.

Starch, a small amount of adjuncts, green onions.

Ginger garlic step 1Finely chop the carrots.

2.Meat minced.

3.Minced meat. 4.Minced green onions.

5.Chop the ingredients and set aside.

6.Add egg white, starch, salt and chicken essence and mix well.

7.Cabbage is laid out.

8.Steam in a pot.

9.Half an hour from the pan.

1. Prepare the main ingredients: one chicken leg and 150 dried vermicelli; Excipients: vegetable oil, salt, 5 grams of light soy sauce, 5 grams of dark soy sauce, a tablespoon of Lao Gan Ma (if you don't like to eat, you don't need it, optional), 2 grams of Sichuan pepper powder, 5 grams of ginger, 5 grams of cooking wine, a chives, 5 grams of starch.

3. Cut the chicken into pieces of the same size, wash it several times, so that it is good to remove the blood water, it is better to use fresh chicken, but it is difficult to eat live chicken now.

4. Add dark soy sauce, light soy sauce, minced ginger, peppercorn powder and a tablespoon of Lao Gan Ma and stir well.

5. Add starch and mix well, and then add a spoonful of vegetable oil, so that it is more tender and delicious to wrap in oil, and the nutrition is not lost.

6. Marinate for 1 hour to taste. Soak the vermicelli in hot water to soften, scoop it up immediately, and put it in cold water, so that the vermicelli is not easy to break, and you must not soak it for a long time, and you have to steam it again.

7. Spread the soaked soft vermicelli on the bottom of the plate, it is best to use a darker plate, because it is easy to produce soup when steaming, if you dislike the color of the vermicelli, you can add a spoonful of dark soy sauce and mix evenly, add a little salt, so that the vermicelli is shiny and shiny, I just like this kind of vermicelli, and the vermicelli also has a salty taste.

8. Spread the marinated chicken on top of the vermicelli, not too much vermicelli and chicken, evenly spread it all over the plate, so that the vermicelli can fully absorb the soup of the chicken, cover it with plastic wrap, and prick some holes in the plastic wrap with a toothpick; This is conducive to the discharge of hot air, and it can also be steamed directly without covering, that is, the soup is more.

9. Add water to the steamer and boil over high heat, put down the plate, you can steam it in both the electric steamer and the microwave oven, and the whole process should be steamed on high heat, about 10 minutes.

10. Take it out and sprinkle it with minced chives and serve it, if you like to eat a strong aroma, you can pour hot vegetable oil at this time to stir up the aroma and taste better.