Chicken steak
By VicentaLakin
The guests, whether in the spring festival or at dinner, have to choose a dish that can control time, so that they can eat better. This is the dish I pick up early, and when it explodes, I can get to the table in a few minutes, and then I can get to the table quickly. It's delicious, and it's mostly fast, and I've got some vegetables to fix the nutrients, so I can get to the table soon. It's a nice and simple meal for dinner or dinner! Like friends can try。
Recipe Recommendations
- chicken breast a
- cauliflower Liangxiaoduo
- snow peas four
- carrot tablets four pieces
- onion a little
- ginger appropriate amount
- eggs a
- salt 2 grams左右
- soy sauce 2 grams
- oyster sauce 1 gram
- sugar 2 grams
- Shaoxing wine a spoonful
- pepper a little
- starch a little
- tomato sauce a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Chicken steak
1
Chicken-cooked food。
2
First, the chickens were taken out of blood with cold water for about half an hour and then softened both sides with a thin blade。
3
Then put the meat on the plate, and spread it with salt, and wipe it all out。
4
Then 30 pickles of onion silk and ginger pickles were made for 20 minutes after sauerkraut, pepper powder, raw and ointments were caught。
5
When waiting for pickles, the veggies are treated with cold water to dry up。
6
Put a little dry powder on the chicken and shake off the ginger。
7
The meat is covered with corn starch, and the eggs are scattered and the chicken is placed into the stained egg fluid。
8
On the bread slag。
9
The excess bread dregs were thawed into 60 per cent of the heat, and then the oil temperature rose to 80 per cent of the chicken chops, which were immediately recovered。
10
After extraction, the excess grease is extracted from suction paper。
11
And then cut the chicken into the part you like。
12
Then you put the chicken code in the plate, you put the gravy on the side, you put a thousand-island sauce on the gravy, and you put the ketchup on the side。Chicken steak Make Tips
1. Beating chicken with the back of a knife not only makes it tender but also helps the flavors absorb better.
2. The oil temperature shouldn't be too high, otherwise the fried dish won't look good.
3. Double-frying is for extra crispiness: fry it at a low temperature to cook it through, then fry it again to make the exterior extra crispy.
4. Pair it with your favorite vegetables to balance nutrition and achieve a dish that looks and tastes delicious.