How to make the big faced chicken steak delicious, and what is the taste of the big faced chicken cu

The taste is beautiful and crunchy, just like fried chicken.

The big-faced chicken steak should be absorbed only with oil. However, it is not greasy, and the large-faced chicken steak is rich in vitamins such as vitamin A, carotene, riboflavin, niacin, etc., and adds calcium, iron, zinc, selenium and other trace mineral nutrients. It can also be made into black pepper chicken cutlets.

Product name: Black pepper chicken steak.

Ingredients: chicken cutlet, chopped black pepper, pepper, chili powder, sugar, salt, cooking wine.

Method: 1. Choose the meat near the chicken thighs, the kind with the skin, marinate and knead with crushed black pepper, pepper, chili powder, sugar, salt, and cooking wine.

2. Heat the pot, spread the marinated chicken chops skin downward, do not put oil 3. Low heat for 10 minutes, it will force out the fat in the chicken skin 4. Turn it over and simmer for 8 minutes.

5. Pour out all the oil, turn it over again, simmer for 1 minute, and make the skin crispy.

I still love the taste of the chicken steak of the boss.

Large-face chicken steak is made with chicken breast, and it is best to thaw the chicken breast naturally, so that the chicken breast tissue will be tight and avoid chicken breaking.

We take the naturally thawed chicken breast, put it on a cutting board and use a knife to cut the chicken slices into a heart shape. Use a meat hammer or the back of a knife to gently tap the chicken to loosen the meat, which is convenient for flavor and tenderness.

We put the processed chicken into a basin, add a special marinade, add an appropriate amount of water, knead repeatedly to make the marinade into the chicken, and finally wrap it in plastic wrap and put it in the refrigerator for 24 hours, so that it is easy to absorb the flavor.

About 24 hours, we take the marinated chicken out of the refrigerator, hang a thin slurry on the chicken and put it in a flat plate, sprinkle the chicken steak powder and press it vigorously, shake off the excess chicken steak powder, and fry it in a hot oil pan, usually about 5 minutes, and then it can be out of the pan.

Features: The skin is crispy and golden on the outside, tender and juicy on the inside, and the juice is overflowing when you bite into it.

Method 1. Raw materials].

A chicken breast 1 2 pieces.

b20g minced green onion (about 2 sprigs), 10g minced ginger, 40g minced garlic, 1 4 tsp five-spice powder, 1 tbsp sugar, 1 tsp monosodium glutamate, 1 tbsp soy sauce paste, 1 4 tsp baking soda, 50cc water, 1 tbsp cooking rice wine.

c. 100g chicken cutlet powder.

Production process] 1Wash the chicken breast, peel and bone, and cut it horizontally into a butterfly-shaped slice (be careful not to cut it) and set aside.

2.Ingredient B: Put it in a juicer and whip it for about 30 seconds, mix well, and set aside for marinade.

3.The chicken steak in Method 1 marinates in the marinade of Method 2 for about 30 minutes, then drains and then evenly coats the chicken cutlet powder by pressing and setting aside.

4.Heat the oil in a pan, when the oil temperature is heated to 150, put in the chicken steak in method 3 and fry for about 2 minutes, until the chicken steak skin is crispy and golden brown, then remove and drain the oil. 5.Sprinkle with pepper before serving.

Practice 2. Raw materials].

a.Chicken breast 1 2 pieces, b20 grams of minced green onion, 10 grams of ginger, 40 grams of garlic, 1 4 tsp five-spice powder, 1 tbsp chili powder, 1 4 tsp Sichuan pepper powder, 1 tbsp sand tea powder, 1 tbsp sugar, 1 tsp monosodium glutamate, 1 tbsp soy sauce paste, 1 4 tsp baking soda, 50cc water, 1 tbsp rice wine, c

100 grams of chicken cutlet powder, cumin powder to taste.

Method. 1. Wash the chicken breast, remove the skin and bones, and cut it horizontally into a butterfly-shaped piece of meat (be careful not to cut it) for later use.

2. Put all the ingredients B into the juicer and beat for about 30 seconds to mix to make a marinade for later use.

3. Put the chicken steak from method 1 into the marinade of method 2, marinate for about 30 minutes, then remove and drain.

4. Take the chicken chops of method 3 into the chicken cutlet powder, and evenly coat the flour by pressing for later use.

5. Heat the oil pan, when the oil temperature is heated to 150, put in the chicken cutlet in method 4 and fry for about 2 minutes, until the chicken cutlet skin is crispy and golden brown, then remove and drain the oil.

6. Sprinkle an appropriate amount of cumin powder before eating.

Cook wine, sugar, oyster sauce, and soak for half an hour. Then fry in oil.

There are many recipes, but whether you make it delicious or not depends on personal taste or practice.

Chicken cutlets need to be marinated in advance, and there are also very strict recipes to make them taste good.

The big cherry blossoms are late and the chicken is choppy.

The taste of Orleans is the most popular.