Chicken breast is the two pieces of meat inside the chicken breast shaped like a hat, and it is also the largest two pieces of meat on the chicken. Compared with other chicken parts, its protein content is the highest, and its fat content is the lowest, which is only 12% of chicken feet, and the fat contained is mostly unsaturated fatty acids.
Chicken breast also contains minerals such as calcium, iron and phosphorus, and vitamins A, B 1, B2, C, E and nicotinic acid, among which the content of potassium is three times that of chicken feet and 1.5 times that of chicken wings and chicken legs.
Every 100g chicken breast contains about 1.2g imidazole dipeptide, which is more abundant than pork, tuna and other meats. Imidazole dipeptide is a good thing, which can resist fatigue and oxidation.
Although the chicken breast is good, it will have the problem of old taste and firewood because of its low fat content. Many friends don't like chicken breast because they think it's not delicious. As long as we improve the taste of chicken breast, we can solve this problem perfectly.
Lazy meow finally found this solution after countless explorations in the process of making fat-reducing meals. Before cooking chicken breast, marinate it in advance to make it tender and fragrant. The seasoning and proportion of brine are the key.
Next, Lazy Meow will share with you this method of curing chicken breast.
Lazy meow cures chicken breast recipe
Material: 1 large chicken breast (about 200-300g).
The proportion of marinade: 65438+ 0 spoon of cooking wine, soy sauce, oyster sauce, tomato sauce, honey and cornstarch, and a little black pepper.
Exercise:
1. Wash the chicken breast and dry the surface moisture with kitchen paper;
2. Remove the membrane and white fat from the chicken breast, cut it into 3-4 slices, knock it back and forth with the back of a knife several times, and cross the surface with a knife;
3. Put it into a bowl, put all the gravy into a chicken breast bowl according to the above gravy ratio, and massage evenly for a while;
4. Wrap it in plastic wrap and refrigerate it.
1. Before curing, dry the water on the surface of chicken breast with kitchen paper to prevent a lot of water from coming out during curing;
2. Slice the chicken breast and scratch the surface for better pickling;
3. Knock down the chicken breast with the back of the knife, so that the tissue inside is knocked loose, and the taste will not be so firewood;
4. Tomato sauce is used in the marinade, without adding it (there is only one tomato in the ingredient list);
5. Some friends who lose weight will worry about the heat of the marinade. Actually, it's not necessary The amount of chicken breast is three days' consumption, and the marinade is smoothed. This heat is already very small;
6. Marinate for at least half a day before cooking, otherwise it will not be enough; Cold storage can be kept for 3 days and can be carried with you; If you want to keep it for a longer time, you can put it in a sealed food bag and freeze it.
7. Chicken breast with pickled peppers can be steamed, roasted, fried and fried in various ways. In the process of making, no extra seasoning is needed, and it can be pickled for taste.
8. We should not eat more than 75 grams of meat every day (except those who do manual labor and keep fit), that is, this piece of chicken breast should be eaten within three days according to the individual's quantity.