What is the homely practice of fried chicken fillet?

A dish that I liked very much.

Drumstick. 150g

Bell peppers. 100g

Onions. 100g

Oil to taste. Salt to taste.

A pinch of oyster sauce. Prepare the materials.

Slice the onion, shred the bell pepper, remove the bones of the chicken thighs, shred the meat, add oil, salt and oyster sauce and marinate for 10 minutes.

Remove the pan. <>

Add shredded bell peppers.

Add the onion and sauté with a pinch of salt until soft.

Add the shredded chicken thighs.

Stir-fry until shredded chicken is cooked.

Serving. <>

Tips: All kinds of ingredients can be stir-fried, and the chicken is marinated in advance to make it more flavorful.

Stir-fried chicken fillet with fungus.

Main ingredient: chicken breast.

Auxiliary materials: natural Northeast hazel mushroom, fungus, green and red pepper.

Condiments: monosodium glutamate, rice wine, salt, green onion, starch.

Cooking :

1. Cut the chicken breast into boneless chicken fillet, add rice wine, salt and monosodium glutamate to make it marinate and taste;

2. Soak the dried mushrooms and fungus at a warm level, wash them and set aside;

3. It is easy to get on the fire when sitting in the pot, pour in the cooking oil, put the boneless chicken fillet into the pot and pass the oil for a while, and then remove it to control the dryness and set aside;

4. Leave some base oil in the pot, then add ginger, shallots, ginger, garlic, green and red peppers, stir-fry the fragrance, add dried mushrooms, black fungus, boneless chicken fillet, put in salt, monosodium glutamate, and white sugar to stir the pot twice and then thicken the water starch.

Characteristics: Aromatic, tasty, tender meat.

The most important thing in the case of fried boneless chicken fillet is the mastery of doneness, so it is necessary to use fire at the beginning, so that the boneless chicken fillet can be quickly formed, and after forming, it must be changed to a simmer, so that the boneless chicken fillet can be thoroughly cooked, otherwise it will definitely not taste good when it tastes raw, and it may also have diarrhea.

Shred the green and red peppers and thinly slice the carrots.

2Put oil in a hot pan, add shredded chicken and stir-fry to change color.

3Add green and red peppers and carrots and stir-fry over high heat for a few minutes, add seasonings, stir-fry and turn off the heat and serve.

Stir-fried chicken fillet with seafood mushroom is an edible mushroom with high nutritional value and medicinal value, the color is white, the mushroom meat is thick, the taste is delicate, the smell is fragrant, and the taste is delicious. Its taste is fresher than oyster mushrooms, the meat is thicker than slippery mushrooms, the quality is tougher than shiitake mushrooms, and the taste is very good.

Ingredients: a piece of chicken breast, a spoonful of oil, a teaspoon of salt, a spoonful of Lao Gan Ma, half a spoon of Knorr chicken powder, and a few green peppers.

1. First, slice the chicken breast;

2. Add half a spoon of chicken broth and a small amount of salt;

3. Grasp and knead evenly with your hands and marinate for 10 minutes;

4. Wash the green peppers;

5. Then cut into slices;

6. Heat the oil pan;

7. Add the green chili pepper, add an appropriate amount of salt and stir-fry until the chili pepper becomes slightly soft;

8. Pour in the chicken slices and stir-fry together;

9. The chicken changes color, put it in the old godmother and fry until it tastes;

10. Finally, put on a plate and serve.

Introduction: Many people like to eat fried chicken fillet, but most people are fried chicken fillet'When the heat is not well grasped, it is easy to make a noise about the outside of the chicken tenderloin, but when eating, the inside is not fully cooked, and I feel that the outside is not very hygienic, so it is very entangled, and now I have found a way to fry the chicken tenderloin, and ensure that it is hygienic and delicious, how to do it? Read below to find out.

Basic recipe

100kg of chicken breast, 20kg of ice water, salt, white sugar, compound phosphate, monosodium glutamate, i+, white pepper, garlic powder, other spices, 20928 Tianbo chicken flavor, 21067 chicken flavor. Other flavors can be adjusted on the basis of this flavor: spicy flavor with chili powder 1kg, cumin flavor with cumin powder, curry flavor with curry powder.

Process flow

Chicken breast (frozen) thawed, diced, cut into strips (add spices, ice water), vacuum tumbling, pickling, starching, coating, frying, quick-freezing, packaging, warehousing.

Stir-fried chicken fillet with fungus.

Ingredients:Chicken breast.

Excipients: Wild Northeast hazelnut mushroom, black fungus, green and red pepper.

Seasoning: Essence of chicken, cooking wine, salt, green onion, starch in water.

Preparation:

1. Cut the chicken breast into chicken fillets, add cooking wine, salt and chicken essence to marinate and taste;

2. Soak the hazelnut mushrooms and black fungus horizontally with warm water, wash and set aside;

3. Sit on the pot on the heat, pour in the salad oil, put the chicken fillet into the pot for a while, then drain and set aside;

4. Leave some bottom oil in the pot, then add ginger, shallots, garlic, green and red peppers, stir-fry until fragrant, add hazelnut, fungus, chicken fillet, add salt, chicken essence, sugar and stir-fry a few times before thickening.

Features: Taste fragrant, refreshing, tender meat.

The most important thing when stir-frying chicken fillet is to grasp the heat, so it is necessary to use high heat at the beginning, so that the chicken fillet can be quickly formed, and after the forming, it must be changed to low heat, so that the chicken fillet can be completely cooked, otherwise the taste of eating raw inside will definitely be bad, and there may be diarrhea.

Finely chop the ginger, mince the garlic, wash the chicken tenderloin, add the minced garlic, minced ginger, five-spice powder and starch and mix well, marinate for 10 minutes, cut the green pepper into shreds, cut the onion into strips, put an appropriate amount of oil in the pot, put the chicken fillet in, fry until golden brown and take it out, leave the bottom oil, pour in the shredded green pepper and onion and fry the fragrance, pour in the chicken fillet, stir well, add a little salt, stir evenly and remove from the pot.

Chicken fillet preparationIngredients: Appropriate amount of chicken fillet, 2 green peppers, half an onion.

Excipients: 1 piece of ginger, 2 cloves of garlic, cooking oil, 1 teaspoon of salt, five-spice powderA home-cooked recipe for stir-fried chicken fillet with green peppers1.1 piece of ginger minced and 2 cloves of garlic minced.

2.Clean the chicken fillet, then add minced garlic, ginger, five-spice powder and starch, stir well, and marinate for about 10 minutes.

3.Slice the green pepper into strips and cut the onion into strips in half.

4.Put an appropriate amount of oil in the pan, put the chicken fillet in it, and fry it until golden brown and remove it.

5.Leave the bottom oil in the pan, pour in the green pepper shreds and onion and stir-fry until fragrant.

6.Then pour in the chicken fillet, stir well, add a little salt, stir-fry well.

Tips: Marinate the chicken tenders for 10 minutes in advance to remove the fishy smell.

Before stir-frying, you can fry the chicken fillet in the pan first, so that the fried chicken fillet is more delicious.

The preparation of chicken fillet is as follows:

Tools Ingredients: chicken breast, cornstarch, eggs, breadcrumbs, salt, white pepper, five-spice powder, cooking wine, oil, pot, knife, bowl, plate.

1. Prepare two pieces of fresh chicken breast, if it is frozen, take it out in advance and thaw it naturally.

2. Remove the superficial fascia and fat.

3. Let's start to cut the chicken breast, and the surface can clearly see the texture and cut the roughly sliced along the texture.

4. After slicing the chicken breast, do you see, the oblique and longitudinal texture, etc., will be cut into thin strips along the texture.

5. Put the sliced chicken breasts in a larger container.

6. Add a pinch of salt, five-spice powder, white pepper and chicken powder.

7. Half a tablespoon of cooking wine, a little cooking oil.

8. Grasp and marinate for about an hour or one night in advance.

9. Beat two eggs.

10. Put the cornstarch into the plate [the most brother disturbs the larger plate, which is easy to operate].

11. The breadcrumbs used today are white, and there is a yellow color, which depends on your personal preference.

12. Put a little more marinated chicken fillet into the cornstarch dish and wrap it with cornstarch.

13. Shake off the excess starch and put a thin layer on it.

14. Slowly wrap it in egg liquid.

15. The last thing is to dip the breadcrumbs, and shake after the end, I do more at a time, put a clean and waterless plate and limbs, so that it will not be messy and trouble-free when fried.

16. Personally, I think that unless the volume of fried things is very large, it is generally more fuel-efficient to use this small pot to turn to low heat and throw the chicken fillets into it one by one.

17. Keep the low heat and fry until it slowly floats, golden brown, it will be old for too long, and the taste is not good for about two or three minutes, you can taste one yourself.