How can homemade chicken rice be put for a long time, I have done a little too much and haven t fini

Sealed, no contact with air! We're all like that in the bar.

Summary. Hello: Raw chicken rice will not be bad if placed at room temperature for more than two hours, but it needs to be fried as soon as possible, the meat will become soft if it is placed at room temperature for too long, and the taste is not fried at the beginning of the good taste, if you want to put it as much as possible, you should still store it in the refrigerator.

Keep it in the refrigerator for two or three days. If the unfried chicken rice is left for too long, it will lose its taste, and it is advisable to refrigerate it for two or three days at most. If the fried chicken rice is not eaten immediately, it needs to be refrigerated, and the shelf life is three to five days.

It should be noted that you don't need to pour too much oil when frying chicken rice, and you can submerge 2 3 of the chicken. When the oil temperature is heated to 5, fry the chicken over medium-low heat until golden brown, then put the chicken pieces into the oil again and fry them again, quickly remove them and eat.

Hello: Raw chicken rice will not be bad at room temperature for more than two hours, but it needs to be fried as soon as possible, the meat will become soft if it is placed at room temperature for too long, and the taste is not fried at the beginning of the good taste. Keep it in the refrigerator for two or three days.

If the unfried chicken rice is left for too long, it will lose its taste, and it is advisable to refrigerate it for two or three days at most. If the fried chicken rice is not eaten immediately, it needs to be refrigerated, and the shelf life is three to five days. It should be noted that you don't need to pour too much oil when frying chicken and rice, and you can drown 2 3 of the chicken.

When the oil temperature is heated to 5, fry the chicken over medium-low heat until golden brown, and then put the chicken pieces into the oil again and fry them again, quickly remove them and eat.

Quick description of the whole step of chicken rice flower method: 1. Seasoning: Cut the chicken breast into small cubes, add a spoonful of chili powder, half a spoon of pepper, a little salt, a little light soy sauce to taste, put it in the refrigerator for 2 hours 2, adjust the flour:

500g flour, 5g five-spice powder, 5g salt 3, chicken pressing method to wrap flour, filter God Travel online game banquet stool shake powder, drain with water, and then wrap flour, filter screen shake powder can be scaled 4, oil temperature six mature, fry in the pot until golden brown and take out. Two: Seasoning:

2 pieces of chicken breast, diced, a spoonful of chili powder, half a spoon of pepper, a little light soy sauce, a little light soy sauce, 500 grams of flour, 5 grams of five-spice powder, 5 grams of salt, put the marinated chicken in it, evenly wrap it in flour with a pressing technique, sift off the excess flour with a strainer, pass it with water, drain it, pour it back into the flour, and then use the same technique to operate it again, press the strainer to shake the powder, which is the key to the scales, the oil temperature is six ripe, fry it in the pan until golden brown, and take it out with tomato sauce.

Popping chicken corn.

Ingredients: 250g chicken breast, appropriate amount of flour, 1 packet of breadcrumbs, appropriate amount of egg mixture, a little salt, a little pepper, and an appropriate amount of egg white.

Method 1Cut the chicken breasts into small pieces. The size should be as consistent as possible. with salt. Pepper. A pinch of egg whites. Marinated hazi. Get a taste of it.

2.After the chicken is marinated. Flour evenly.

3.Coat the floured chicken with egg whites. Wrap it in breadcrumbs at the end.

4.The chicken is all wrapped. It's a big bowl.

5.This one is a whole egg wrap.

6.Use the smallest pot in the house. Pour in the appropriate amount of oil. After heating over medium-low heat. Pour the chicken rice into the pan and fry until golden brown. Remove and drain the oil.

7.It's all blown up. Full. It's definitely a big bowl.

Tips: 1Try to cut the chicken into the same size. It is easy to cook together.

2.The flour does not need to be coated too much too thickly.

3.Take the smallest pot in the house. The amount of oil. Just cover the 2 3 of the chicken rice flower.

4.When fried. Stir the chicken populace from time to time.

5.After frying. To drain the oil. Sauce purple will not eat a lot of oil. If you have kitchen paper at home. Afraid of fat mmYou can use kitchen paper to absorb the oil first. Eat again.

6.Seasoning or something. It can be adjusted at will. The dipping sauce is also yes. Personal preference.

Generally, it can be marinated for about 4 hours. I Hongzheng is generally pickled like this, first pour the ginger and garlic cooking wine, and then marinate according to the ratio of the water and meat, the pickling bucket is about 4 hours, I use cook cumin and black pepper pickled, you can add a cover to regret some coriander, so that the taste will be better.

Cut the chicken breast into small pieces, cook wine, light soy sauce, oil, pepper, salt, etc., marinate for 40 minutes, marinate, wrap with breadcrumbs, and fry in oil.

Home version of the chicken rice flower method.

How do you cook chicken corn in a fried chicken restaurant? It's so easy!

Today I will share with you a recipe for chicken rice flowers, which is delicious and simple, and it is also very healthy.