The production process of fried chicken slices, and the practice of fried chicken slices?

What is the process of making stir-fried chicken chips?

Stir-fried chicken fillet is a high-quality dish with fresh taste, beautiful color and tender meat, which requires fine selection of ingredients, bright color and luster, and precise heat. Here, I would like to share with you the process of making this stir-fried chicken slices.

1. First of all, prepare 500 grams of chicken breast, 200 large green and red peppers, 50 grams of ginger and shallots, an egg, 10 grams of salt, 10 grams of chicken essence, 10 grams of monosodium glutamate, 5 grams of pepper, 10 grams of cooking wine, and 10 grams of soybean flour for later use.

2. Wash the chicken breast and cut it into slices 4 cm long and 3 cm wide with salt, white pepper, cooking wine, ginger and shallots, and egg white bean flour pulp. Remove the heart of the large green and red pepper and cut it into diamond-shaped pieces two cm wide for substitution.

3. Burn oil in the pot to the oil temperature of 60 degrees, and gently slide the chicken slices in the oil pan until the chicken slices turn white, and filter out the oil in the pot when the green and red pepper diamond-shaped slices are removed, and the pot is washed and the ginger and shallots are fried to give 260 grams of stock, and then the ginger and shallots in the pot are scooped up, and the chicken slices and green and red peppers are slipped down to salt, monosodium glutamate, chicken essence, white pepper and evenly hooked water bean flour to go to the pot and put it on the plate.

In this dish, pay attention to the oil temperature should not be too high and the time in the pan should not be too long.

Features of this dish. The color is beautiful, the meat is delicate, the production is fine, and the plate is atmospheric.

Stir-fried chicken fillet. Stir-fried chicken slices are made with the main ingredients: chicken breast, green pepper, pickled pepper, seasoning: salt, monosodium glutamate, water starch, egg white, salad oil.

Chinese name. Stir-fried chicken fillet.

Main raw materials. Chicken breast, green peppers.

Whether it contains preservatives.

Not. Tips for making it.

When slicing chicken breast, it should not be cut too thickly.

Material. Ingredients: 250 grams of chicken breast, 1 green pepper, 2 pickled peppers.

Seasoning: salt, monosodium glutamate, water starch, egg white, salad oil.

Make. Stir-fried chicken fillet.

1.Cut the chicken breast into willow leaves, add salt, water starch and egg white to starch; Slice the green pepper and cut the pickled pepper into sections.

2.Put the pot on the fire, put in the oil and boil until it is hot, add the chicken slices, slide the oil until the chicken slices turn milky white, pour into a colander and drain the oil.

3.Leave the bottom oil in the wok, put in the pickled pepper and green pepper and stir-fry slightly, add salt and monosodium glutamate to taste, thicken, pour in the chicken slices, stir-fry and put on a plate.

Tips for making it. When slicing chicken breast, it should not be cut too thickly.

Ingredient List]:

Ingredients: 300 grams of chicken breast.

Ingredients: egg white, starch, fungus (soaked in advance), cucumber, green and red pepper, ginger, green onion.

Seasoning: chicken broth mix, salt, pepper, cooking wine, dark soy sauce, vegetable oil, oyster sauce.

Step 1: We first prepare 300 grams of fresh chicken breasts and cut them into even thin slices. After cutting, put it in clean water to fully grasp and wash, wash out the blood water in the meat, remove the water to control the moisture, and prepare for the next step of pickling.

Step 2: Add 1 gram of chicken powder, 2 grams of salt, 1 gram of pepper, and 5 grams of cooking wine to the cleaned chicken breast to remove the fishy smell, and 2 grams of dark soy sauce to improve the base color. Then keep stirring so that the chicken breast can absorb the juice and absorb the flavor.

When the juice is almost absorbed, knock in half an egg white, grasp and mix evenly. Add a small handful of starch and let the starch evenly coat the surface of the chicken breast. This way, both the egg whites and the starch lock in moisture in the chicken breast to maintain a tender texture.

Finally, pour in a little vegetable oil to lubricate the chicken breasts to prevent them from sticking to each other, mix well and let stand for 10 minutes.

Step 3: Cut the fungus soaked in advance into even small pieces, take half of the cucumber and cut it into diamond-shaped slices, and then cut a little green and red pepper slices to add color to the dish. In addition, cut a small piece of ginger into shreds, and cut a white section of green onion into chopped green onions for later use.

Step 4] :** Smooth the chicken breast with oil, and the temperature should not be too high when the oil is oiled. You can feel the temperature with your hands on the oil surface, and when you feel that your palms are slightly hot, you can sprinkle the chicken breasts into the pan in turn.

When lubricating the oil, gently shake the wok to prevent the chicken breasts from sticking to the bottom of the pan. Use a spoon to break up the chicken pieces that stick together, and the oil is lubricated for about 30 seconds, until the chicken breasts are set and the surface of the chicken breasts is golden brown, you can remove the oil.

Step 5: Add a little base oil to the pot, add the cut ingredients and stir-fry until fragrant, then add 5 grams of oyster sauce to increase freshness. Once the oyster sauce is stirred, pour in the chicken breast, add a little dark soy sauce to enhance the color, sauté the color evenly and add the garnish.

Pour a little water from the side of the pot and stir-fry for about 1 minute, after the side dishes are broken, add 1 gram of chicken powder and 1 gram of salt, stir-fry evenly, and then hook in a little water starch to thicken the juice, so that the seasoning can be better adsorbed on the surface of the ingredients, and then stir evenly to put it out of the pot and put it on the plate.

The chicken slices used in today's dish are not the chicken slices that we imagined to come out with a blade, but the chicken slices that have been specially processed. Listen to me about how special it is! Before we talk about how to process chicken, let's talk about the main ingredients to be used.

There are mainly carrots, green peppers, edamame, and mushrooms.

Slice the carrots and green peppers, cut the soaked mushrooms in half, and then let's talk about the processing process of the special chicken slices. The chicken breast is first smashed with the back of a knife, and then the chicken breast is crushed with the knife surface, and so on until it becomes puree, and then put it in a large bowl.

Pour a little more oil into the pan because the chicken slices are fried. The oil temperature has three achievements to open the explosion, and the fire can't be large, medium and small. Use a small spoon to dip some oil and dig into the minced chicken, so that the minced chicken will easily slide into the pan.

When it is fried, it is in the shape of a small spoon and one by one.

After sliding the chicken slices, wait for the chicken slices to set shape and float up to take out, due to the large amount of oil and the fried chicken slices contain too much oil, in order not to make the chicken slices taste too greasy, there is a small door to put the fried chicken slices into cold water, add a little cooking wine to remove the smell until the water boils half a minute after draining and setting aside. If you do this, you will see a lot of oil floating in the water, which is the excess oil spit out by the chicken slices.

Pour in the bottom oil in another pot and stir-fry the ginger and garlic to bring out the fragrance, pour in the mushrooms, carrots, and green peppers in turn and stir-fry a few times, then add the chicken slices and continue to stir-fry, at this time, add a small half bowl of water and pour in edamame at the same time. Seasoning only needs a small half spoon of salt (this dish is light and pleasant, other flavors can be adjusted by yourself), wait for the soup to thicken, add an appropriate amount of water, starch and thicken, so that the dish comes out crystal and translucent, and is plated into a dish.

Preparation: Ingredients: chicken breast, cucumber, carrots, starch, salt, egg whites.

1. Wash the chicken breasts and cut them into thin slices.

2. Cut the carrot into diamond-shaped slices.

3. Cut the cucumber into diamond-shaped slices.

Now to process the chicken, the secret to making the chicken tender is the sizing, the order of this sizing is particular, according to the order, in order to make the chicken breast more tender.

1. Add a little water to the chicken breast slices and beat them with your hands to soak the water into the meat slices until they are sticky.

2. Add an egg white and wrap it in water, also without massaging it with your hands, so that the egg white wraps the chicken slices.

3. Add a little starch and wrap the egg whites and water in it again.

After completing the three steps, the chicken slices can successfully lock in moisture, and the chicken slices will be very smooth and tender when fried.

4. Boil the water in the pot, keep it boiling, put the starched chicken slices into the pot, and gently dial them with a colander to spread them out.

5. Remove and control the moisture.

Method:1Heat the pot, pour in the oil, add the garlic slices and stir until fragrant.

2.Add the carrots and stir-fry.

3.Pour in the blanched chicken slices.

4.Add a pinch of salt and stir-fry.

5.Add the cucumber slices and stir-fry.

6.Pour in a little water starch, stir well, remove from the pot and put on a plate.

Material.

400 grams of tender chicken breast, 100 grams of cooked winter bamboo shoots, 1 egg white, 5 grams of green onions, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate and sugar, 15 grams of dry starch, 10 grams of wet starch, 50 grams of fresh soup, 800 grams of lard.

Method

1. Cut the cooked winter bamboo shoots into slices. Cut the chicken breast into slices with a spatula.

2. Marinate the chicken slices with cooking wine and 1 gram of refined salt to taste, and then mix well with egg white and dry starch and starch.

3. Put the lard in the pot and cook it until it is hot, then add the chicken slices and slide until cooked, add the bamboo shoot slices, and pour it into a colander spoon.

4. Heat 50 grams of lard in the pot, stir-fry the green onions, add the chicken slices, bamboo shoots, and cook the sauce made with the remaining seasonings (excluding lard) and stir well, and put it on a plate.

Tips

Peculiarity. The chicken slices are fresh and tender, the bamboo shoots are crispy, salty and fragrant.

Tips for action. Chicken slices should be cut into thin and uniform thicknesses. When the chicken slices are oiled, the fire should not be too large.

Ingredients: Chicken breast, cucumber.

1. Prepare the ingredients and slice the chicken breast.

2. Put it in the oil pan and stir-fry.

3. Add an appropriate amount of dark soy sauce and vinegar.

4. Stir-fry over low heat until the chicken turns white.

5. Add the chopped green onion and ginger.

6. Add the chopped cucumber and stir-fry.

7. Add an appropriate amount of cooking wine and stir-fry until the cucumber becomes soft, add an appropriate amount of salt and stir-fry.

Efficacy: Cucumber has a good effect of clearing heat and detoxifying, diluting hydrouretic, and has a good effect on polydipsia, sore throat, fire eyes, and fire burns. Cucumber is rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients.

Therefore, it can be a good supplement to the body's nutrition, and cucumber also has a beauty effect, which can converge and eliminate wrinkles. It is especially effective for darker people. Chicken breast also contains certain vitamins and proteins.

Stir-fried cucumber and chicken breast together can be a good way to replenish the body's energy and help strengthen the body.

We all know that cucumber has a variety of effects, is our beauty ** good product, and chicken breast can be a good supplement to the body's energy, but the fat content is not very high, so friends who are ** may wish to try this dish, I believe you will be affected by good results.

Chicken breast has a high protein content, which is easy to be absorbed by the human body, and there is no need to worry about obesity or diabetes caused by excessive calories. Chicken breast has the effects of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood veins, strengthening muscles and bones, and is rich in phospholipids that play an important role in human growth and development, and is one of the important phospholipids of Chinese dietary structure.

Ingredients

3 chicken thighs. ExcipientsAppropriate amount of ginger slices and appropriate amount of shallots.

Cooking wine to taste, salt to taste.

Appropriate amount of dark soy sauce 2 fresh shiitake mushrooms.

Soak small bamboo shoots and garlic slices to taste.

Appropriate amount of millet pepper Appropriate amount of bean paste.

Appropriate amount of oyster sauce and appropriate amount of ground white pepper.

Appropriate amount of sugar and appropriate amount of chicken essence.

Garlic sprouts to taste. Step 11.Three chicken thighs, after breaking them with a knife, shave off the chicken thigh bones, beat the chicken thighs loose with the back of the knife, and cut them into diced chickens and put them in a bowl.

2.Take a bowl, add thin ginger slices, shallots and cooking wine, and pinch out the green onion and ginger juice for later use.

3.Add an appropriate amount of salt and dark soy sauce to the diced chicken, grasp the green onion and ginger juice well and marinate for 15 minutes.

4.2 fresh shiitake mushrooms, cut into diced shiitake mushrooms for later use. Soak an appropriate amount of bamboo shoots and cut them into appropriate length sections for later use.

5.Heat the pot to remove the oil, add ginger, garlic and millet pepper and stir-fry until fragrant, then add an appropriate amount of bean paste and stir-fry until fragrant.

6.After stir-frying, add the diced chicken and stir-fry well, then add the soaked bamboo shoots and stir-fry together. After the chicken and bamboo shoots are stir-fried until fragrant, add an appropriate amount of broth, pour in the diced shiitake mushrooms, add an appropriate amount of oyster sauce, white pepper and dark soy sauce, and simmer for 5 minutes on high heat.

After 5 minutes, open the lid and continue to reduce the juice on high heat. The soup is appropriate, add an appropriate amount of sugar and chicken essence and stir-fry evenly over high heat. When the soup is dry, add the garlic sprouts, stir-fry until the garlic sprouts are broken, and then you can rise.

7.Finished product drawing.

Materials. 1 peeled lettuce.

1 chicken breast.

Water starch to taste.

Salt 2 grams. Chopped green onion to taste.

Steps. The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

1. Peel and slice the lettuce.

The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

2. Slice the chicken breast.

The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

3. Marinate the chicken breast in water starch to help make the meat more tender. The taste is better.

The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

4. Put oil in the pot, add the chicken slices and stir until they change color, then set aside.

The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

5. Put oil in the pot, add chopped green onions and stir until fragrant.

The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

6. Add lettuce and stir-fry.

The stir-fried chicken fillet with lettuce is so delicious that the dishes have to be licked clean!

7. Add salt and light soy sauce. Stir well.

How to fry chicken slices.

1.Wash and slice the chicken, mix well with salt, pepper and cornstarch, marinate for 15 minutes, shred the ginger, garlic and onion, tear the fungus into small flowers, and slice the carrots.

2.Put oil in the pan, pour in the marinated chicken and stir-fry until white.

3.Add ginger, shredded garlic, sauce and fungus, stir-fry for a while, add salt and serve.

This one is more smooth and tender, and if it is more delicious, you can marinate a layer of water starch for him first.

Ingredients: 1 chicken breast.

6 fungus.

Carrots 1 5 sprigs.

Cucumber 1 5 sticks.

Salt, chicken essence, sesame oil to taste.

Cooking wine, white pepper to taste.

Water starch to taste.

The recipe for good-looking and delicious stir-fried chicken slices.

Slice the chicken breast, pour in 2 tablespoons of cooking wine and 1 tablespoon of white pepper, mix evenly and marinate for 10 minutes.

Slice cucumbers and carrots, and tear small florets after soaking papaya.

Heat the pan with cold oil, fry the chicken slices until they change color, and add the chopped green onion and stir-fry until fragrant.

Add the carrots and fungus and stir-fry evenly, add 2 tablespoons of water, add 1 tablespoon of salt and cook slightly.

When the water is boiling, add the cucumber slices and reduce the juice over high heat.

Wait for the soup to dry slowly, add chicken essence and sesame oil to taste, and add water starch to thicken.