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 the taste, a bit of gravy from the mausoleum, a little gravy with a little gravy with a little chicken. No one used to eat this piece of meat, 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 are the chicken chests from the chicken soup
2
Go to the bone and to Pitches
3
Add wine, salt, white pepper powder and starch mix to the bowl
4
Pick up the kettle and put it in the silk
5
When you see a change of color, you'll have a spare
6
Save the bottom oil in the pot and put it in the raisins and red peppers
7
Joined the fried chicken
8
I'll add some wine, and I'll have a taste
9
Put flowers on your feet before you go out
10
Out of the panSqueeze and chicken silk Make Tips
The chickens cut their chests in order to pick them up and make them hot, so that they can make sure they're fresh and smoother than oil