糯米酿鸡一、成菜质量要求:色泽清爽.点缀配色协调,装盘形状美观,汤清味鲜。二、原料配比:1、主料:鸡1000克,糯米75克。2、调配料:香菇、虾米、葱结、姜块、火腿、马蹄、猪油各25克,鸡汤250克,食盐8克,味精1克,葱姜末少许。三、原料选择:鸡选用较肥嫩的母鸡,糯米选粒大、色白的。四、工艺流程:初加工→煮制→切配→蒸→淋汁点缀→成品五、制作方法1、将鸡宰杀去毛,去内脏,洗净;葱、姜洗净后葱打成结,姜拍松;火腿、马蹄切成粒;虾米、香菇 A glutinous rice stuffed chicken, into a dish Quality requirements: fresh color. Embellishment color coordination, loading plate appearance, taste delicious soup. Second, the ratio of raw materials: 1, Ingredients: Chicken 1000 grams, 75 grams of glutinous rice. 2, transfer ingredients: mushrooms, shrimp, onion knot, ginger, ham, horseshoe, lard 25 grams, 250 grams of chicken soup, salt 8 grams, 1 g of MSG, onion ginger a little. Third, the choice of raw materials: chicken use more fat and tender hen, glutinous rice grain selection, color white. Fourth, the process: the first processing → cooking → cutting → steaming → gilt sauce → finished five, production methods 1, the chicken slaughtered to hair, gutted, washed; onion, ginger wash the onion fight, ginger beat Loose; ham, horseshoe cut into tablets; shrimp, mushrooms