Carrot-mucked chicken
By VicentaLakin
Recipe Recommendations
- carrot 1 piece
- chicken breast 1 block
- fungus 1 handful
- egg white appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Carrot-mucked chicken
1
Prepare raw materials2
(a) Chickens are cut into slices, with appropriate amounts of salt, wine, starch and egg clean
3
- Five minutes to pick and pick
4
(b) A boiler with water, a pickled chicken tablet, and a spare when it changes colour
5
Hot pots of cool oil, and radish chips to fry
6
(a) When the carrots are micro-soft and the oil becomes red, and the garlic is inserted down
7
Go on, flip it out a few times, then join the black moo and flip it
8
I'm not sure I'm going to be able to do that
9
Finally, salt and pepper sauce are added to the tablets, evenly folded
10
Incoming。Carrot-mucked chicken Make Tips
1. Marinate the chicken slices in advance with salt, starch, egg white, etc., then blanch them in boiling water. Remove the meat once it changes color; this makes the stir-fried chicken less oily and more tender; 2. Heat the wok with cold oil, and first stir-fry the carrot slices. Carrots are fat-soluble, and only by stir-frying them in oil can they be easily absorbed by the body; 3. After stir-frying until red oil appears, add garlic slices to stir-fry until fragrant, then add wood ear mushrooms and chicken slices in sequence to stir-fry. The chicken slices only need a brief stir-fry before adding salt and other seasonings; mix well and serve.