Roasted cream chicken silk salad
By VicentaLakin
After eating chicken silk salad, it is found that slowing the rate of feeding can also generate an early sense of saturation (only half a bowl ...). It turns out that the chicken silk, although torn to shreds, had to be chewed to swallow. It's not like eating a vegetable salad or a cold face alone, and it's good to use that salad to fix your food speed
Recipe Recommendations
- cooked chicken breast
- spoon cabbage 4 trees
- fans
- bean curd
- white vinegar 2 tsp
- olive oil 2 tsp
- sugar 1 tsp
- garlic 1/2 capsule
- small pepper 1 piece
- coriander 1 bundle
- sour and salty
- mix
- half an hour
- simple
Steps for Roasted cream chicken silk salad
1
Rolling water boils green, ice cream cools
2
The fans burn to a transparent colour, and then dry up into ice cooling
3
Take out cold chicken chests (hot or steam, see back)
4
Tore it up into thin wire
5
Tofu milk is crushed with a spoon
6
Add the rest of the mix
7
Fans, Qingjiang vegetables, chicken ribbons, fragrance cutter and sauce before eating。
8
Tips squirms with onions of ginger rice and cold water into the pot, boiled for 10 minutes (boiled and replaced with light fire), and shut down the squirt for 5 minutes. Select the thickest part of the chopstick, so that the white colour is ripe for cooling. If pink lasts five minutes。