Ingredients: chicken breast 230g, green beans 50g, salt 3g, sugar 1 0g, egg white1g.
Tools: meat grinder, French sausage mold.
Production process: 1. All materials are ready: chicken breast 230g, green beans 50g, salt 3g, sugar 1 0g, egg white1piece, and baked sausage mold; The total amount of materials is surplus. I calculated the weight in the later filling process. Each sausage pit can hold 40-50 grams of weight. Finally, I put 70 grams of ingredients in a small plate. If the sausage mold can be filled in a small amount, it can be reduced appropriately;
2. Wash the chicken breast, cut it into 2-3 cm pieces, put it in a cooking machine, and sprinkle some salt, sugar and an egg white at the same time; White sugar plays a fresh-keeping role, and egg white plays a role in adhesion and expansion;
3. After the chicken is slightly broken, add green beans, which are green beans and can be fried; If you don't like the taste of beans, you can use them after blanching. Personally, I think the chicken sausage with a little mung bean flavor is quite unique.
Beat the chicken thicker to make it more delicate, but you should also see the granular green beans. It's too delicate. First, the color is not good when mixed with chicken. Second, eating beans is not that fun.
5. Put the mung bean meat stuffing into a paper bag, cut a small mouth at the front end, squeeze the meat stuffing into a silica gel mold, and the surface is slightly convex, then dip a spoon or finger in cold water to smooth the surface; No need to oil the mold;
6. Cover the sausage mold to prevent water vapor from dripping on it, prevent the water vapor in the sausage from evaporating and losing, and make the protrusions on the sausage surface more rounded; The remaining 70 grams of meat can be squeezed into a small dish, because the thickness is similar to that of sausage mold and can be cooked at the same time;
7. Send the molds and plates filled with meat stuffing into the steamer, and heat them up and down 1 10 degrees. The steamer showed 30 minutes, but in fact it only took me 20 minutes; If you use an ordinary steamer, steam 15-20 minutes after the fire.