Five-colour chicken breasts
By VicentaLakin
I've always hated making chicken pecs because it was always wood, so my family wouldn't buy it. And then a professional book says that pork gets older at lower temperatures (about 85 degrees, I forget). It is therefore necessary to slurry the meat tablets when they are generally made to stop the loss of nutrients and the deterioration of the taste caused by direct heating. Chickens and fish meat contain higher proteins than boar and goat meat, so mature temperatures are lower. In response to this, I tried to turn the fire down by slurry, hot pans and cold oil, and the meat was fresh。
Recipe Recommendations
- chicken breast 300 grams
- Green soybean 50 grams
- mushrooms 2 flowers
- red bell pepper one
- Jiang a little
- cooking wine appropriate amount
- oyster sauce appropriate amount
- cornflour appropriate amount
- salad oil appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
Steps for Five-colour chicken breasts
1
CUT THE PEPPER IN HALF AT ONE THIRD WITH A V KNIFE
2
Remove the internal seeds and make them containers。
3
Mashed beans。
4
Chicken chest cut。
5
Add an appropriate amount of pelican oil, wine and powder。
6
Put the salad oil on the hold and hold it for 10 minutes。
7
Hot pots of cold oil pour into the fire, pour the chicken into patience, and don't flip. Or it'll stick. And lower temperatures better conserve nutrition. We'll be back up after all the changes。
8
A little ginger accelerants。
9
Slice mushrooms and peppers to the age of 8。
10
Pilled chicken breast, salt, pepper powder, a little perfume, pot。Five-colour chicken breasts Make Tips
1) Chicken is natural MSG, so there is no need to add MSG, chicken essence, or similar things; adding them will only destroy the original flavor.
2) Use a hot pan and cold oil, and stir-fry slowly over low heat until the meat changes color. Wait for one side to change color before flipping to the other side; do not stir vigorously immediately after adding it to the pan, or it will become mushy.
3) When stir-frying mixed ingredients, blanch the ones that take longer to cook first, and add the ones that cook easily later.