Cricket
By VicentaLakin
The spicy, salty, sweet, smelly tastes like a stick, and the taste of that level is overwhelming. The trick of this dish is to hit the program, to strike evenly, like massage chicken. It is too easy to let the chicken fibre tissue loose and chew it off; too hard it destroys the original chicken structure and eats softly and loses the resilience of the meat. In any case, it's about keeping that strong muscle in a steady and slow hammer, and it's just gonna be all over the place。
Recipe Recommendations
- chicken breast 250 grams
- chives appropriate amount
- cooked sesame a little
- white sugar 1/2 scoop
- soy sauce 2 tablespoons
- pepper noodles 1 scoop
- sesame oil 2 tablespoons
- oil chili 2 tablespoons
- sesame paste 2 tablespoons
- balsamic vinegar 1 scoop
- strange smell
- mix
- half an hour
- ordinary
Steps for Cricket
1
Chicken and ginger chips, peppers into cold water pots, and little flamingo boiled for 10 minutes。
2
The chicken is ripe, dipped in ice water for a moment, extracts dry moisture, washes white, and cuts into coarse silks similar to chicken silk。
3
With a wooden stick, the meat pines (or with a knife on its back) and then the hand is torn to pieces。
4
Combination of sugar, raw spoons, pepper paste, perfume, sesame sauce and vinegar into juice。
5
Take a bowl, put it in chicken, onion, go to the juice, soak it up。Cricket Make Tips
The water temperature for cooking chicken should not be boiling; it mainly relies on the water's heat to penetrate the meat, so the poached chicken is tender.