The main process of curing chicken breast is here: first, remove the muscle fascia at the top of chicken breast, then cut it into cubes, enlarge half an egg white and grab it evenly, so that it can digest and absorb enough water, then grab 65,438+0 spoons of rice wine and 65,438+0 spoons for 65,438+0 minutes, then put it on cassava starch capsules to avoid water loss during cooking, and finally put less vegetable oil to wet it to avoid cassava starch. Pickling chicken breast, grasping these five steps, tastes soft, waxy and low in fat, and tastes better than chicken!
Take pickled chicken as an example, prepare other foods in advance. We don't like carrots in our family, just choose carrots. Fresh ingredients are good for our health. Immediately cut into small cubes for later use. You can change carrots, but not cucumbers. It is this dish that lives like chicken breast. After cleaning the cucumber, cut it into small cubes for use. After the pot paste does not touch water, add more vegetable oil and burn it until it smokes slightly, and the ambient temperature will be fine.
First, put the radish in the pot and fry it for 1min, and then turn to slow fire. After the radish is fried, take out the oil control, then pour the marinated chicken breast into the liquid and fry for 30 seconds. The maturity of fried chicken is very important, not too big, otherwise it will lose water quickly. The purpose of putting flour is to lock the moisture in this step of cooking.
After putting the oil around, you don't need to wash it if you don't touch the pot. Immediately add winter shavings and peppers to stir-fry until fragrant. Stir-fry the fried radish and chicken breast twice, and then stir-fry the diced cucumber. Radish can't be fried with chicken breast for two reasons: First, chicken breast can't be used too much because of different degrees of maturity, and it is fished out when it is white. The second is to prevent the other party from escaping.