Sweet chicken chest
By VicentaLakin
New chicken breast with ketchup and old chicken breast with sweet vinegar. Why don't you use the chicken chest with the ridge? If the ridge is cold, there will be a smell, even if it's salted. ♪ Either I don't have enough pickles or my nose ♪
Recipe Recommendations
- chicken breast
- cooking wine
- black pepper half a spoonful
- salt
- eggs one
- corn starch
- low-gluten flour
- balsamic vinegar 35g
- sugar 40g
- soy sauce 2ML
- water 20ml
- ketchup 30g
- white granulated sugar 50g
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Sweet chicken chest
1
The chest of the chicken is cut into a fine strip of the index finger, and all the main material is held together for 10 minutes。2
Add eggs and corn starch (tato starch) to the main ingredient, and then add low-banded flour to make it thin, so that the chest of the chickens can be covered and covered, and with chopsticks that are virtually non-drop-free。3
The boiler 150 degrees (wood or bamboo chopsticks enter the bubbles) adds one piece to the meat, evenly distributed and prevents adhesion. Stereotype later. It's a little yellow on the surface。4
The temperature rises to 200 degrees, and when a microsmoking smoke is seen, it goes back to gold. Turn in time, don't make a pot。
5
Traditional sugar vinegar: hot oil boils, waiting for the ridge temperature to rise, sooting and pouring into traditional juice. It's a squirm out of the pot。
6
New types of sugar vinegar: hot oil in the pot, juice, quick-drawing loops, little bubbles, fried ridges, and all the packages will come out。Sweet chicken chest Make Tips
To eat sweet, a little salt as a base. 2. The meat is blown up by a small fire for about three minutes and then by a fire (the type of fire in the family) for about one minute. 3. Jell-O is intended to completely dissolve the sugar and re-enter the pot with appropriate water. You can taste it before you enter the pot, and then you can adjust it to the population。