A dish that fitness instructors like, low in fat and high in protein, do you know what it is? The production technology of shredded chicken mixed with shredded cucumber is a favorite dish of gym coaches, which is low in fat and high in protein. Eat to A4 waist, and throw away the belly fat. Today, we will make a classic cold dish with firewood and tough chicken breast, with shredded chicken and shredded cucumber to complete the gorgeous transformation of chicken breast. In addition to shredded chicken, seasonings such as shredded cucumber, shredded carrot, shredded garlic and shredded agaric were added. This condiment is rich in vitamins and has many beneficial effects on human health. This dish is simple to make, just tear the fishy chicken breast into filaments when it matures, and then add seasonings such as shredded cucumber and shredded carrot and mix well. Even if you are a zero-based chef, you can easily make delicious food, so you can't believe yourself!

The production process of shredded chicken mixed with shredded cucumber is 1. Soak 30 grams of water-borne fungus in clear water a few hours in advance. Soak until auricularia auricula is natural, unique, thick, plump and round. This "slow soaking in warm water" is the best choice for soaking auricularia auricula. If time is not enough, you can also choose "quick soaking in boiling water". I still remember that adding about 3 grams of white sugar can also soak and leach the black fungus in water relatively satisfactorily, which is a very useful cooking tip.

2. In the case of purchasing chicken, let the owner in the store cut the chicken breast independently. A pair of chicken breasts is about 300 grams. Clean the chicken breast, wring out the water and put it in a larger pot. Pour a certain amount of cold water, soak for 1-2 hours, and completely soak the blood inside the chicken breast to achieve the practical effect of removing the fishy smell to the maximum extent.

3. Cook the chicken breast in a stainless steel wok or casserole. Remember to put the chicken breast soaked in cold water into the pot, add 20g rice wine, and use the volatiles of rice wine to remove the fishy smell and improve the taste. Soak in water for 5 minutes after braising in soy sauce, during which the foam is continuously set aside, and then remove and drain.

4. This time, we chose the braised chicken breast in the casserole, put the chicken breast with a lot of water into the casserole, and poured it into the hot water of 10cm without chicken breast. Add 15g chopped green onion and 10g ginger slices, add 5g salt, 0.3g white pepper, 20g rice wine, 2 star anise, 1 piece cinnamon and 3-5 pieces galangal. After stewing, turn to medium heat, first cover the table with white brine for 5 minutes, and then cover it with white brine for 10min. After the sauce and curing are finished, don't take the chicken breast off in a hurry, cover it and cure it for at least 40 minutes, so that the chicken breast can be completely deodorized.

5. Pick up the marinated chicken breast, drain the water and break it into shredded chicken breast. Slice100g shredded cucumber, 30g shredded carrot and15g chopped Lai Xiang. Clean 30 grams of auricularia auricula aga soaked in water for 3 minutes, select a little fibrous root at the bottom, cut it into filaments, soak it in water for 3 minutes, pick it up and drain it.

6. Put shredded chicken breast, shredded cucumber, shredded carrot, fragrant bud and auricularia into a cold dish mixing basin, add 2g of salt, 2g of sugar, chicken essence 1g (optional), 3g of oil onion (optional) and 3g of sesame oil, and mix well. This delicious low-fat shredded chicken and cucumber is finished.

7. Put the shredded chicken breast and shredded cucumber into a shallow pot with better cold dishes, put them on a plate slightly, and serve. A dish highly recommended by the gym coach, low in fat and high in protein, can be eaten up to A4 waist, and weight loss will not rebound.