Beginning of autumn houcai 1 yuan, fried with chicken, is simple and nutritious, and is deeply loved by family members. The weather has cooled a little these two days, and the appetite of the family has improved. The children at home are clamoring for meat. Just like there are two chicken legs in the refrigerator, they simply fry them with cabbage. We usually stir-fry cabbage, sometimes with vermicelli. My family often stir-fry cakes with cabbage, which is delicious. Today, I tried to fry cabbage and chicken together for the first time. As soon as it was done, the family was amazed and ate a whole plate, which was the happiest thing for the chef.
It's autumn, and it's time to put on autumn fertilizer. It's also good to eat some chicken, which is nutritious and easy to digest. Stir-fried with all kinds of vegetables, delicious but not greasy, and more nutritious with meat and vegetables. Moreover, the method is very simple and does not need complicated seasonings. The chicken made in this way smells better than stew. Let's share the detailed practices below. Try this with me ~
-Fried Cabbage with Chicken Leg-
Ingredients: cabbage 1 piece, 2 drumsticks, 3 cloves of garlic, 2 tablespoons of soy sauce, proper amount of oil and salt, 8 peppers and a little white vinegar.
Specific practices
The first step is the treatment of chicken leg meat.
Soak and thaw the chicken legs together with the fresh-keeping bag in clear water, and change the water several times if it is urgent. After the chicken leg is thawed, take it out of the bag, clean it, dry the excess water on the surface, remove the bones of the chicken leg, and then cut the chicken into pieces. There is no need to cut it too small, because it will get smaller when fried. Then cut garlic into minced garlic. Put the chicken in a dish, add minced garlic, 1 tbsp soy sauce, grab well and marinate for 20 minutes. This can remove the fishy smell of chicken leg meat, and at the same time let the garlic smell penetrate into the chicken.
The second step is the treatment of Chinese cabbage.
Prepare a cabbage and remove the old leaves outside. Tear the cabbage into small pieces by hand, and it is best not to cut it with a knife. Tearing cabbage tastes better. After all the tears are torn, put them into the pot, pour in a proper amount of water, add a little salt, stir well, soak the cabbage in salt water for 10 minute, and then wash it with clear water. This can remove eggs and pesticide residues from Chinese cabbage.
Step three, start cooking.
Heat the pan, pour in cooking oil, and stir-fry a little more than usual. Heat the oil temperature to 50% and add the marinated chicken. Leave the fire in the middle, stir-fry the chicken until it turns white and discolored, and take it out for later use.
Put pepper granules in the pot. After the pepper is sauté ed, add the cabbage, pour in 1 tbsp soy sauce, keep the fire, stir-fry with a shovel, and stir-fry the cabbage quickly.
Then pour the chicken leg meat, add some salt to taste, stir-fry the chicken and cabbage until they are tasty, and finally pour a little white vinegar to refresh them, and turn off the heat.
Finally, the fried Chinese cabbage chicken leg meat can be eaten on a plate.
This simple and homely fried cabbage with chicken leg meat is ready. The chicken is tender and smooth, the cabbage is crisp and delicious, with a touch of garlic, which is very appetizing. My family said it was delicious. Moreover, cabbage and chicken leg meat are very nutritious together, and the method is simple and healthier to eat. Please try this method ~
Molly has something to say.
1, chicken leg meat must be marinated in advance before frying, without complicated seasonings, garlic and soy sauce, which can not only remove the fishy smell in the meat, but also increase the garlic flavor to refresh the appetite.
2. When frying cabbage, you must use a big fire, so that the cabbage can keep bright colors and the fried cabbage tastes more crisp.