Frozen chicken
By VicentaLakin
It's a very simple dish, fragrance, taste, meaning, shape, and well-bred operation. With a few simple tricks of fresh meat, pickled meat and fried meat, even the `cooking blind' that never goes down in the kitchen can be easily handled, and it'll certainly be a big hit. In less than 10 minutes, the word "cook blind" becomes "cook star." Don't you believe me? I'll give it a try
Recipe Recommendations
- Dragon fruit half a
- chicken breast 1 tablet
- ginger and minced garlic appropriate amount
- egg white half a
- salt 1/2 teaspoon
- sugar 1/2 teaspoon
- chicken essence 1/2 teaspoon
- dry starch 1 teaspoon
- peanut oil 1 tablespoon
- cooking wine a little
- salty and sweet
- fried
- ten minutes
- simple
Steps for Frozen chicken
1
Chicken chest cuttin, with ginger garlic, evenly mixed
2
Add egg purification, salt, sugar, chicken and dried starch
3
(b) Smash and pickled for more than five minutes
4
Pyramid to get the meat, cut to the din. If you're going to make one of those, be careful not to break it
5
(b) A frying pan, with peanut oil, hot boilers, fried chickens
6
When the chickens change color, the wine is cooked and evened
7
Flaming dragon nuts. Scrambling the frying pot。Frozen chicken Make Tips
First, tender meat.
The chicken tenderloin, also known as chicken breast, is very tender in itself. This dish requires it to be more tender, and even to have a taste that is similar to that of dragon fruit. Try my tender meat **-tender the meat with ginger and garlic juice, rub the fresh ginger and garlic into juice (rub the ginger plate or the finishing plate is the most powerful, cut it into the ground carefully, and beat it a few times), grab and pinch the meat into diced pieces, and the meat will become very tender and tender. This method applies to all meats.
Second, cured meat.
The principle of putting fruits into vegetables is that fruits cannot be flavored because fruits are loose in texture and have a high moisture content. When they encounter sugar and salt, the dishes will become watery and thin, invisible and tasteless, making people lose their appetite at a glance. Therefore, the taste of this dish depends entirely on the seasoning of the diced chicken. First, it must be fully flavored, and secondly, it must be salty and palatable. The trick is: salt: sugar: chicken essence =1:1:1, according to the amount of ingredients to season, this ratio is salty and palatable. It's easy to remember!
Third, stir-frying.
Stir fry over high heat, add a little cooking wine once the meat changes color, then immediately add diced dragon fruit, shake the wok and serve out. The whole frying process takes about 2 minutes. First, we must ensure that the diced chicken is smooth and tender, and secondly, we must keep the diced fruits intact. After adding the dragon fruit, never stir fry it vigorously. The dragon fruit is very soft and will break if you use too much force.
Finally, the criteria for success of this dish: smooth and tender taste, salty and palatable, and the finished product has little or no soup.
The chicken tenderloin, also known as chicken breast, is very tender in itself. This dish requires it to be more tender, and even to have a taste that is similar to that of dragon fruit. Try my tender meat **-tender the meat with ginger and garlic juice, rub the fresh ginger and garlic into juice (rub the ginger plate or the finishing plate is the most powerful, cut it into the ground carefully, and beat it a few times), grab and pinch the meat into diced pieces, and the meat will become very tender and tender. This method applies to all meats.
Second, cured meat.
The principle of putting fruits into vegetables is that fruits cannot be flavored because fruits are loose in texture and have a high moisture content. When they encounter sugar and salt, the dishes will become watery and thin, invisible and tasteless, making people lose their appetite at a glance. Therefore, the taste of this dish depends entirely on the seasoning of the diced chicken. First, it must be fully flavored, and secondly, it must be salty and palatable. The trick is: salt: sugar: chicken essence =1:1:1, according to the amount of ingredients to season, this ratio is salty and palatable. It's easy to remember!
Third, stir-frying.
Stir fry over high heat, add a little cooking wine once the meat changes color, then immediately add diced dragon fruit, shake the wok and serve out. The whole frying process takes about 2 minutes. First, we must ensure that the diced chicken is smooth and tender, and secondly, we must keep the diced fruits intact. After adding the dragon fruit, never stir fry it vigorously. The dragon fruit is very soft and will break if you use too much force.
Finally, the criteria for success of this dish: smooth and tender taste, salty and palatable, and the finished product has little or no soup.