Chicken juice back to dry
By VicentaLakin
This dish is a famous Nanjing dish, which has a long history and a variety of snacks, and even the common halogen drying of the Dolphin is said to be at the forefront of history. The legend is the Emperor's favorite dish。
Recipe Recommendations
- tofu 200 grams
- chicken breast one
- soybean sprouts 50 grams
- coriander appropriate amount
- white pepper 2 grams
- salt 5 grams
- ginger 3 grams
- green onions 5 grams
- chopped pepper 1 tablespoon
- Jiusan freshly squeezed peanut oil appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Chicken juice back to dry
1
Preparation material。
2
The chicken breast is put in the water with ginger, onions, onions, and wine is cooked。
3
Cooked chicken chests out, torn into chicken silk。
4
In addition, 93 fresh peanut oil was added。
5
Put the cut tofu in the tofu bubble。
6
Slice the beans and boil the boilers with hot beans。
7
Another pot was added with chicken soup, salt, ginger chips and onions。
8
The oily soybean bubbles that are soaked in chicken soup are cooked in the fire and then slowly boiled。
9
Put in clean soybean sprouts and keep cooking。
10
Prepare the pasta, chop the peppers。
11
Just put pepper powder, spices, pepper chops and chicken silk on the pot。Chicken juice back to dry Make Tips
1. Add salt to the chicken soup in moderation, as the chopped chili peppers are also salty.
2. High-quality tofu puffs are golden yellow, aromatic, thin-skinned, hollow, elastic, and have a honeycomb texture.
3. It is best to slice the fried tofu puffs after buying them so that they absorb flavors more easily.