Spicy chicken silk
By VicentaLakin
It's a sauerkraut. It's a spicy, spicy, spicy, spicy chicken. It's a big mouthful of meat. It's almost zero fat. It's a very high protein content. It's the best meat for dieters. My son buys chicken breast meat at school. It's obvious that the hot day is about to become the star of the table, the cold cucumbers, the cold bean bean horns, the cold chips, and a sour, spicy, spicy chicken silk is no doubt the most detached, both to satisfy his son's idea of eating meat, and not to worry about curry
Recipe Recommendations
- chicken breast 2 blocks
- cucumber 1 piece
- carrots 0.5
- coriander 2 grams
- chives the 3
- garlic 6-merous
- millet pepper of 2
- aniseed one
- pepper a small handful
- Jiang 3 tablets
- yellow wine appropriate amount
- salt appropriate amount
- chili powder 2 tablespoons
- white sesame 2 tablespoons
- white sugar 1 scoop
- rice vinegar 4 tablespoons
- soy sauce 3 scoops
- sesame oil 1 scoop
- chicken soup 4 tablespoons
- corn oil appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Spicy chicken silk
1
Prepare the raw materials。
2
I'm going to put garlic in the meat grinder。
3
Started the meat grinder in a few seconds and broke it。
4
The breakfast machine is put in water without chicken, in peppers, big stuff, cinnamon, onions, ginger chips, appropriate salt, yellow wine boiled in fire for about 15 minutes。
5
The chicken is purified and placed in pure water。
6
It's cold chicken torn to shreds。
7
Put cucumbers, carrots in chickens。
8
And put onion, garlic, pepper, sugar, salt, sesame, pepper powder on it。
9
Burning pans on the floor heat up to corn oil, oil heat up to the ground and put peppers in the ground, which turn out to be a fire。
10
Put the burning pepper oil on the spice while it's hot。
11
Pumping, rice vinegar, chicken soup, perfume。
12
When you're ready, you can eat。
13
Completed Chart
14
Completed Chart
15
Completed Chart
16
Completed Chart
17
Completed ChartSpicy chicken silk Make Tips
1. Tastes are regulated by their own tastes, with more hot pepper powder and less. I like to use Beijing rice vinegar. It's lighter than that, but it doesn't taste sour。