Squeeze and chicken silk
By VicentaLakin
What I do today is we've got a gravy-cracked chicken coleslawed, and the chicken's chest cut thin, not a mouth called veal cut, pig cut, chicken slashed. A little slash when the chicken silk is cut, which is more likely to maintain the shape of the chicken silk and not to disperse into dust. A well-cut silk must be made for a while, with some egg-cleaning outside or covered in starch, so that it will be fresh. In order to improve your taste, I've added a bit of veggies to the mausoleum. No one's ever eaten this meat before, and now everyone's eating it
Recipe Recommendations
- chicken breast 200 grams
- shredded pickled mustard 90 grams
- red pepper one
- blending oil appropriate amount
- cooking wine 1 scoop
- soy sauce 1 scoop
- salt a little
- white pepper a little
- starch a little
- green onion a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Squeeze and chicken silk
1
These were the chicken chests taken from the chicken soup before。
2
Go bone to Pitches。
3
In the bowl, wine, salt, white pepper powder and starch mix are mixed for a while。
4
Pick up the kettle, put the silk over the oil。
5
Seeing a change of color can produce a backup。
6
Save the oil in the pan and put it in the rinse and red pepper ring for a minute。
7
Joined by fried chicken silk。
8
I'll add some wine. I'll make some sauce。
9
Spill flowers in front of the pot。
10
Out of the pan。Squeeze and chicken silk Make Tips
Chicken chests are cut with a pickle, and fire is done with fire, so as to ensure its tender taste and water slide, which is more tender than oil。