Please read carefully: it is "Lao Yang", not "Lao Yang", let alone "Lao Tang".
Because it was a copy of the practice of "Lao Yang", it should be named "Lao Yang Chicken Nuggets". However, he was afraid that "Lao Yang" would be taboo, so he replaced the wooden "Yang" with the hand "Yang". Change the name to: [Lao Yang Chicken Nuggets]
Lao Yang chicken nuggets
By LornaDoyle
Recipe Recommendations
- chicken breast 300g
- eggs appropriate amount
- onion appropriate amount
- corn kernels appropriate amount
- Green bean grains appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- steamed bun residue appropriate amount
- salt appropriate amount
- pepper appropriate amount
- sweet and sour
- fried
- several hours
- ordinary
Steps for Lao Yang chicken nuggets
1
300g chicken breast meat, eggs, onions, corn kernels, green beans, ginger.
2
Chop the onions into small cubes.
3
Cut the chicken into slices and slice the ginger.
4
Put the chicken and ginger slices in the cooking machine and beat them into a meat paste. After taking out, add corn, green beans, and onions.
5
Add pepper, a little salt, and an egg white and stir well.
6
Put a layer of plastic wrap in the container for easy removal. Spread out the meat paste evenly to a thickness of less than 2 cm. Place in the refrigerator and freeze for 5 hours.
7
Remove after freezing and cut into slices.
8
Take a piece and dip it into the egg mixture.
9
Then cover it with steamed bun residue (or steamed bun bran). Finish it in turn.
10
Boil the oil to 50% heat and place in the green body.
11
Fried with medium to medium fire.
12
Fry until golden brown.
13
Remove the oil from the pan and place it on a plate.Lao Yang chicken nuggets Make Tips
1. You can chop it with a knife or mincing it with a cooking machine. The difference between the two lies in the taste. When chopped with a knife, it tastes soft and grainy; when chopped with a cooking machine, it tastes strong and full of Q strength. 2. I made two boxes of these materials in total. 3. Deep-fry slowly over low heat, and after coloring, the inside will be ripe. Taste: Charred on the outside and tender on the inside.