Paprika fried chicken
By VicentaLakin
CHICKEN AND PORK, BEEF, HAVE HIGHER PROTEIN AND LOWER FAT LEVELS. IN ADDITION, CHICKEN PROTEINS CONTAIN THE NECESSARY AMINO ACIDS IN HUMANS AT LEVELS VERY SIMILAR TO THE AMINO ACID SPECTRA IN EGG MILK AND ARE THEREFORE SOURCES OF QUALITY PROTEINS. THE PROTEIN CONTENT OF CHICKENS VARIES ACCORDING TO LOCATION, SKIN BELT AND SKINLESS, AND IS SORTED FROM THE TOP TO THE BOTTOM IN ROUGHLY DECORATED CHICKEN, CHEST AND THIGH MEAT. CHICKEN SKINS CONTAIN A LARGE AMOUNT OF LIPID, SO THAT LEATHERED CHICKENS CAN NEVER BE CONSIDERED AS LOW-HEAT FOODS. CHICKEN IS ALSO A GOOD SOURCE OF PHOSPHORUS, IRON, COPPER AND ZINC, AND IS RICH IN VITAMIN B12, VITAMIN B6, VITAMIN A, VITAMIN D AND VITAMIN K. COMPARED WITH BEEF AND BEEF, CHICKENS CONTAIN MORE UNSATURATED FATTY ACIDS — SUB-OIL ACIDS AND SOYBOLIC ACIDS — AND CAN REDUCE THE LEVELS OF LOW-DENSITY PROTEIN CHOLESTEROL THAT ARE ADVERSE TO HUMAN HEALTH. THIS DISH, WHICH YOU SAW IN A FOOD BOOK WHEN YOU WENT TO THE BOOKSTORE, WAS MADE QUICKLY AT HOME. IT TASTED SO GOOD AND EASY。
Recipe Recommendations
- chicken big breast halves
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Paprika fried chicken
1
Preparation material. Wash the chickens, peppers, peppers, silk, onions, garlic, and ginger。
2
A small amount of vegetable oil is poured into the frying pan, and onions, gingers and peppers are cooked with chicken silk。
3
I'm going to put some peppers in it。
4
Load。Paprika fried chicken Make Tips
Stir-fry the chicken just until it changes color; add shredded green and red peppers and stir-fry over high heat to prevent the meat from becoming tough.