Practice: Wash the okra, cut it into small pieces, dice the chicken breast, add starch, cooking wine and a little light olive oil, mix well and marinate, heat the wok, pour in olive oil, saute the chives, add the chicken breast and stir fry, add a little water 1-2 minutes, and finally pour in the okra and season with salt.

2. Fried chicken breast with leek

Practice: Cut chicken breast into Suu, add olive oil, starch, cooking wine, grab and marinate, wash leek, remove rotten leaves and cut into small pieces. Pour a little olive oil into the hot pot, stir-fry the shredded chicken breast in the pot until it is 8 minutes cooked, pour in the chopped chives, stir-fry over high fire, and finally add 1 spoon oyster sauce and appropriate amount of salt to taste.

3. Fresh shrimp and chicken breast vegetable cake

Practice: 2 pieces of chicken breast, fresh shrimp 100g. Remove shrimp sausage and shrimp line, prepare carrots, onions and cabbage, and chop them as much as possible. Chop chicken breast and shrimp into paste, first add starch and a little oil and mix well. Pour all the cut vegetables into shrimp paste and chicken paste, add a little salt, oyster sauce, olive oil and 65,438+0 tbsp soy sauce for seasoning, marinate for a while, heat the pot, press the vegetable paste into patties one by one, put it in the pot, pour in an appropriate amount of olive oil, and fry on low heat until both sides are slightly yellow.

4. Fried chicken breast with garlic

Practice: 2 large pieces of chicken breast, olive oil, black pepper, minced garlic, starch, oyster sauce, soy sauce, cooking wine and salt. Cut the chicken breast in the middle. The big chicken breast tastes better and has enough weight, but the big chicken breast is thicker, so it is easier to taste if it is cut in half. Prepare a fresh-keeping bag, put the cut chicken breast and seasoning into the fresh-keeping bag, seal the mouth of the bag, knead it evenly and put it in the refrigerator for refrigeration. After heating in a non-stick pan, pour in an appropriate amount of olive oil, take the marinated chicken breast out of the fresh-keeping bag, put it in the pan, and fry it on low heat until both sides are slightly burnt.

5, chicken breast Flammulina velutipes cake

Practice: chicken breast 1 block, chop into minced meat and half carrot, shred first, prepare two eggs and a little chopped green onion, cut a small part of Flammulina velutipes root, wash and cut into pieces. Stir shredded carrot and shredded Flammulina velutipes into minced meat paste, and add starch, oyster sauce, soy sauce, cooking wine, a little olive oil and proper amount of salt to taste. Heat in a non-stick pan, pour in proper amount of olive oil, press minced meat into a round cake, and fry in a pan with low heat.