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Anonymous users2024-02-12Food comes first, and there will always be an irrepressible urge to make people want to eat more and more. In ordinary life, people pursue the fun of life by tasting various delicacies. The weather has been getting hotter and hotter lately, and it's time to show off your beautiful body again.
If you want to **, but you don't want to wronged yourself, the delicious low-calorie chicken breast is a very good choice. There are many ways to make chicken breast, which can be boiled and stir-fried, and steamed chicken breast with garlic is also a great delicacy.
The chef's steamed chicken breast with garlic is delicious, and he also pairs it with Taoyuan Jianmin garlic spicy sauce, which makes it have some sauce flavor and tastes very fragrant. In addition to the chicken breast, the main ingredient of steamed chicken breast with garlic is the chef's secret recipe Taoyuan Jianmin garlic spicy sauce, which is paired with Taoyuan Jianmin garlic spicy sauce The garlic steamed chicken breast sauce is fragrant, which makes people reluctant to put down their chopsticks after taking a bite. This time, we will tell you about how to learn to do this garlic steamed chicken breast, which is nutritious and delicious and satisfying for food, and one plate is not enough to eat each time.
Delicious steamed chicken breast with garlic.
Ingredients: Chicken breast, garlic cloves, Taoyuan Jianmin garlic chili sauce, ginger, soy sauce, oyster sauce, black pepper, steamed fish soy sauce, starch.
Method: 1. We first rinse the chicken breast, drain the water, make a few cuts with a knife, cut it a little deeper, and then cut it into thick slices and put it in a clean small bowl; Spare;
2. Next, cut the cut chicken breast into small pieces with a knife; Rinse the ginger, drain and cut into slices; Rinse the garlic cloves, drain and cut into minced garlic; Spare;
3. Next, add an appropriate amount of soy sauce, oyster sauce, black pepper, steamed fish soy sauce, starch and ginger slices to a small bowl with chicken breasts, stir well, and marinate the chicken breasts for a while;
4. Then you can heat the oil in a pan, wait until the oil is hot, add the minced garlic and stir-fry until fragrant, and then pour it into a clean small plate;
5. Add an appropriate amount of steamed fish soy sauce to a small pot of chicken breast, spread it slightly, match it with fried minced garlic, and add an appropriate amount of Taoyuan Jianmin garlic hot sauce;
6. Then put the prepared chicken breast into the steamer, take it out after steaming and mature, and pour out the excess water.
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Anonymous users2024-02-11First of all, we can prepare some chicken breasts, then make a few cuts on the surface of the chicken breasts, and then put some minced garlic on top of them, and steam them directly in the pot.
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Anonymous users2024-02-10First marinate the chicken breast, add some cooking wine and starch, then put it in the pot and add the minced garlic with some homemade sauce, all very tasty.
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Anonymous users2024-02-09First of all, prepare the corresponding ingredients and auxiliary materials, clean up the ingredients, put them into the pot and pour the auxiliary materials, steam for 15 minutes and you can eat, this is very delicious, but also very nutritious.
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Anonymous users2024-02-08Prepare fresh ingredients, clean the ingredients, cut them, put them in the pot, and then add the appropriate amount of condiments and sauces, and when the pot is boiled, the food is ready, and it is delicious.
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Anonymous users2024-02-071. A piece of chicken breast, thawed, the best fresh can be bought. 2. Cut into three slices, if the chicken breast you bought is too small, it is okay to cut it into two slices. 3. Use a meat hammer to loosen or chop out the pattern with a knife, chop it on both sides, gently force, do not chop, this is done to make it easier to taste and cook when pickling.
4. Add a teaspoon of salt, about two teaspoons of sugar, and add sesame oil to the chicken breast. 5. Prepare a few more cloves of garlic, more than usual for stir-frying. 6. Press the minced garlic with a minced garlic tool.
7. Add the pressed minced garlic to the chicken breast, grasp it well, marinate for a while, and control the time within one hour. 8. Add a spoonful of cornstarch to the marinated chicken breast and grasp it well. 9. Add sesame oil to the pot, use sesame oil, do not change other oil, the pot is best to use a non-stick pan, the temperature is easier to control.
10. After the oil pan is heated, add the marinated chicken breast and fry it. 11. Medium-low heat, fry until both sides are golden brown and you can get out of the pot, it is really fragrant, and it tastes the best while it is hot!
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Anonymous users2024-02-06<> "Steamed chicken breast with garlic and tan rong."
Ingredients: 1 chicken breast, 1 head of garlic, appropriate amount of starch, appropriate amount of New Orleans marinade powder, 2 tablespoons of steamed fish soy sauce.
Steps: 1. To process the chicken breast, first cut the flower knife on the surface, and then cut the chicken into large pieces.
2. Add marinade powder and starch, stir evenly and marinate for more than 30 minutes.
3. Finely chop the garlic, then heat the oil, stir-fry the minced garlic until it is browned, and put it out for later use.
4. Spread minced garlic on the marinated chicken breast, steam on high heat for 5 minutes, then turn off the heat and simmer for 5 minutes.
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Anonymous users2024-02-05A new way to eat chicken breast, this is definitely the best way I've ever tasted, and I will eat again.
I really like the delicious beef and mutton, which can be prepared in a variety of ways, and can be used for deep-frying, stir-frying, etc. Especially the cold beef dish made by our chef is even more heart-warming, delicious and delicious, and people love it more and more. The dish of cold beef is not too troublesome to make, and when you eat it, it tastes even better when you pair it with the fragrant Taoyuan Jianmin beef and mutton with Chaotian pepper. >>>More
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Simple and delicious kimchi, you should definitely try it.
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Start simple, and summarize experience while doing:
Put oil in the pot, the oil should be hot, before you can put the vegetables down, small cabbage, bean sprouts and the like should be fried quickly on high heat, put salt when it is almost cooked, put a little less first, taste salty, not enough to add again. Soy sauce should be used, I have used the Haitian brand for more than 20 years, and it was also introduced by a friend, there are three varieties, two are enough: special gold label light soy sauce, cold stir-fry, light color and salty fresh; Premium straw mushroom dark soy sauce, braised or braised vegetables for coloring, put a little less first, lighter than your target color, because you also need to add light soy sauce, when burning braised pork or beef and mutton, it is best not to put salt, mainly add light soy sauce. >>>More