Chicken silk and bitter melon
By VicentaLakin
The summer warmth rises, the heat rises, and the sweet beauty of bitterness is once again the pet of the table. Suffering melons are well nourished and tasted in cold, and they have the effect of abdominal detoxification, hemorrhaging the liver, abating the sun, clear-mindedness, abating the lungs and filling the stomach. It's called "Natural Insulin" and it's delicious and popular. Comrade Lazy Liu has been on fire recently, and both have deliberately made this chicken-cracker ring for her. Isn't it an appetite to look at pictures? Scratch of juice, bitter gourd, silky? These are two things that have to be said. They're a small effect of water starch. Did you see the bitter melons and chicken raisins all over the soup? It can't be underestimated! A little water starch will make the dish more attractive, more fragrance, and it's a special look. You can add a little more when you're cooking
Recipe Recommendations
- chicken breast appropriate amount
- bitter gourd appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- soy sauce appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Chicken silk and bitter melon
1
Chicken chest a little unfrozen, slice thin。
2
With a pine hammer。
3
A little black pepper。
4
Spill a little salt。
5
Knock again, help in taste。
6
Chess back up。
7
Bitter melon wash, cut off both ends。
8
Cuts 0.5 centimetres thick and digs the seeds。
9
The pot boils water, puts the guacamole in, and the water is half a minute. Get out of the cold. If you have the conditions, you can cool it down, and you can taste it even more
10
Heated pans, pouring a little oil. Put the pickled chicken silk in it and make it white。
11
Put it in the guacamole。
12
Into a few raw smokes。
13
Add a little salt。
14
Pour water starch。
15
Fried, a little perfume。
16
Smuggle evenly, get out of the pot。Chicken silk and bitter melon Make Tips
1. The chicken breast is pickled in advance to make the taste stronger.
2. Blanching bitter gourd with water can remove part of the bitterness. After blanching it, take it out and remember to cool it or ice it, it will taste more crispy and can also reduce part of the bitterness.
3. The concentration of water starch must be well controlled. It is fine if it is thin. A little thin paste will hang around the whole body of the dish. It will be too thick, which will affect the appearance!
4. The chicken has been marinated in advance, so it is good to place the seasoning in appropriate amounts.
2. Blanching bitter gourd with water can remove part of the bitterness. After blanching it, take it out and remember to cool it or ice it, it will taste more crispy and can also reduce part of the bitterness.
3. The concentration of water starch must be well controlled. It is fine if it is thin. A little thin paste will hang around the whole body of the dish. It will be too thick, which will affect the appearance!
4. The chicken has been marinated in advance, so it is good to place the seasoning in appropriate amounts.