In the chicken
By VicentaLakin
Chicken chests lack grease, they don't taste good, so they taste through pickles. With shrimp, with high-fiber celery, a combination that doesn't get fat if you eat more meat。
Recipe Recommendations
- chicken breast 80 grams
- shrimp of 4
- celery 30 grams
- onion 1 segment
- Jiang 3 grams
- garlic 3 petals
- edible oil appropriate amount
- balsamic vinegar 4 grams
- cooking wine 8 grams
- salt 2 grams
- chicken essence 1 gram
- qingshui 5 grams
- corn starch 4 grams
- white sugar 2 grams
- egg white one
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for In the chicken
1
Raw materials: chicken chest, shrimp, celery, ginger, onions, garlic。
2
Shrimp cut, celery cut, garlic slices, onions cut, ginger cut。
3
The chest of the chicken is cut in large slices, then the cleaver is cut into small pieces about 1.5 centimetres。
4
The chickens are salted, the wine, a little water grab。
5
Put the egg clean and grab it。
6
Add corn starch and tweak it up, and a little edible oil and then pick it up for 10 minutes。
7
Shrimp is salted, wine and corn starch and picks it up。
8
The sauce is made of onions, ginger, garlic, salt, chicken, wine, sugar, vinegar, fresh water, corn starch。
9
When the boiler is hot, the edible oil is added, the chicks are poured in, the color changes, and then fired for one minute。
10
Leave a little oil in the pot, pour in the shrimp section and then get out。
11
A little oil in the pot, with onions, ginger, garlic。
12
Join the celery, roll。
13
With chicken chest bumps。
14
We'll have shrimp and we'll fire。
15
Finally in the sauce, flipped。
16
When the soup is thick, it's easy to taste it in secret, and it's easy to adjust it. Turn the fire down。
17
The finished product。In the chicken Make Tips
This dish seems cumbersome, but it's four steps to remember: chicken chests, pickled; pickled shrimp; brewed sauce; and a sequenced turnover. Each step is ready, and the dish is close to success。