Powder rice
By VicentaLakin
There's a lot of stuff going on here, and whether I'm the son of that version, but how do I make a nice piece of it? Put the slurry chicken in it, put powder on it again, slap it with your hands, and shake the chicken like a chowder. One circle in the air, the chicken in the air, spins, turns out the scales, which are at best the best. And then the powder, in the powder basket, shakes gently, goes up and down, doesn't shake third, and after the powder is blown up immediately, otherwise it affects the creation of the scales
Recipe Recommendations
- chicken breast 100 grams
- fried powder 150 grams
- white pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Powder rice
1
One, the chicken chest is washed and cut into a flat piece。
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2. Powdered chicken, salted, white pepper powder, wine pickled for more than 20 minutes. I'm mostly pickled today, frozen in the fridge, blown up tomorrow. Production
3
Slurry by ratio (fried powder: water = 1:1.5)。
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4. The ratio of pickled meat to slurry is 1:4 and the amount of pickled chickens placed in a four-fold slurry
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5. Leaching
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5. Leaching后的鸡块用粉均匀覆盖，确保包裹均匀
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Put it in the sieve, shake it down, don't shake it around, make the chicken face look natural
8
Make chicken bars while burning hot oil
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6 The temperature of the oil is 175 to 180 degrees, and the blast is about two minutes until the surface colour is yellow。
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