Vegetable fried chicken
By VicentaLakin
It's not enough once in a while to flip a piece of chicken chest out of the fridge, find vegetables in the fridge, even bottled pickled cucumbers. It's good to add them to a plate. It's sour, it's soft, it's nice。
Recipe Recommendations
- chicken breast
- pickled cucumber art. 6
- small carrot
- onion
- jalapeno art. 1
- white sugar 1/4 teaspoon
- pepper 1/3 teaspoon
- corn starch 1 tsp
- cooking wine 1/2t of
- refined salt
- garlic 2 capsules
Steps for Vegetable fried chicken
1
(b) Chicken chest slices into containers, with a sugar 1/4 spoon, pepper 1/3 spoon, corn starch 1/2 spoons, and wine 1/2 spoons, evenly scratched and held for about 30 minutes
2
Onions, carrots, pickled cucumbers and peppers for food from refrigerators
3
Carrots, cucumber blades, chili slices, onions sliced, a few onions cut in order to choke the pot and garlic slices
4
(a) Set the base oil on fire and put cucumber cucumbers dry to spill the scent
5
(b) Inflow of small carrots, odour, spare pots, oil in the bottom
6
If the bottom is not oily enough, a small amount of vegetable oil can be added to the chicken tablets, which are seven to eight years old, which will be available for backup, and the bottom of the pot will be oiled
7
And the fire, the onion, garlic and chili rings, and the smell
8
And pour in onions, a little blast
9
Add cucumbers, carrots and chicken chips, with a fine salt of 1/2 spoons, pepper of 1/3 spoons, sugar of 1/4 spoons, smoothing and making pots。Vegetable fried chicken Make Tips
1. A small amount of protein is available for pickles, a little bit of starch without protein, a little bit of water for pickles, and a little bit of raw oil or vegetable oil to lock the water, so that the meat doesn ' t get too dry, so that the chicken chest doesn ' t get too hot, and the smoother fire reduces the loss of the chicken chips. 2. The absence of raw extraction and salt during pickled meat and the protection of the tissue from the effects of salt, and the use of salt with other materials during cooking, which is consistent with the salinity of other materials, are not strictly regulated。