Chinese Food
Chicken and green bean sausage
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I'm using chicken breast today. Chicken is rich in high-quality protein, various microelements and so on. Its fat content is also small. The cooking time is short. The taste is fresh and tender. Chicken is a good choice of high protein meat for growing teenagers and people who are trying to lose weight. Chicken Intestines can be pure chicken breast, corn, green beans, peas, carrots, etc. can also be mixed with shrimp. It enriches the taste, increases nutrition, and has beautiful color. Do not add soy sauce to chicken sausage. First, the color is not beautiful. Second, the taste will be sour. Starch can be added but not added. It will be firmer if added. If not added, there will be no heat brought by starch. Anyway. It's all right. Whatever you like. Someone said. How can you make the sausage firm without starch? The answer is simple - egg white. Add a little white pepper. In addition to the role of deodorization, it can also dispel the cold and moisture in the body. You can also add a little cold water to the shredded green onion and ginger. The juice is soaked
Cooking ingredients
Cooking Steps
Step1:All the materials are ready - 230g chicken breast, 50g green beans, 3G salt, 10g sugar, 1 egg white, 1 sausage mold for faberger; the total amount of materials is surplus. In the later filling process, I calculated the weight. Each sausage pit can hold 4050g weight. And the final material surplus is 70g. I put it in a small plate; if it can be filled with sausage mold, it can be reduced by one Som
Step2:Clean the chicken breast, cut it into 2-cm and 3-cm pieces, put them into the cooking machine, and sprinkle some salt, sugar and a egg white at the same time; white sugar plays the role of freshening, while egg white plays the role of bonding and expansion
Step3:Break the chicken slightly and put it into green beans. Green beans are young soybeans. They can be fried and boiled. If you don't like the smell of beans, you can use them after blanching. I personally think the chicken sausage with a little taste of green beans is unique
Step4:Beat the chicken a few times to make it more delicate. But you can also see the granular green beans. It's too delicate. One is that the color and the chicken are not good-looking when mixed together. The other is that it's less fun if you can't eat the beans
Step5:Put the green bean meat stuffing into the decoration bag. Cut a small mouth at the front end. Squeeze the meat stuffing into the silica gel mold. The surface is slightly raised. Use a small spoon or finger to dip some cold water to smooth the surface; there is no need to smear oil in the mold
Step6:Cover the cover of the sausage mould. It can prevent the water vapor from dripping on it. It can also prevent the evaporation and loss of the water vapor in the sausage. It can also make the bulge on the surface of the sausage more mellow. The rest of the meat stuffing is 70g, which can be squeezed into a small plate. Because the thickness is similar to that of the sausage mould. It can be cooked at the same time
Step7:Put the meat filling mold and plate into the steamer. The fire is 110 degrees. The steamer shows 30 minutes. In fact, it only takes me 20 minutes. If I use a common steamer, I can steam 1520 minutes after steaming.
Step8:Chicken and green bean sausage. Delicious, nutritious and not greasy.
Cooking tips:1. The high-temperature resistant silica gel mold I used can be put into a steamer or a steamer. It can also bake food. But it can't be baked empty. Otherwise, it will change color and affect the appearance and service life. The food materials can be directly squeezed into the mold without oil painting. Each piece can hold between 4050 grams of food materials. The surface is slightly raised. 2. No flower mounting bag can be replaced by a fresh-keeping bag. It's neat and easy to squeeze into the bag. I really don't want to Use a spoon to scoop in. There are skills in making delicious dishes.
