How does chicken tenderloin make without firewood?

Hello, glad to be able to your question, how does chicken tenderloin practice not firewood? You can eat the chicken tenderloin fried in oil, and it tastes crispy and delicious, and adults and children love to eat it.

3. Eat chicken and rice flowers

Main ingredients:Chicken tenderloin (chicken breast200 grams.

Excipients:20 grams of Orleans fried chicken mix, 5 grams of starch, 2 grams of refined salt, 50 grams of breadcrumbs, 1 butterfly of tomato sauce, 1 butterfly of barbecue sauce.

The production process

1. Prepare 200 grams of chicken tenderloin and soak it in a basin of water for 10 minutes, then clean it.

2. Cut the chicken tenderloin into a flower knife on it, but don't cut it through, what is a flower knife? The flower knife is to cut a knife without cutting through, cut in turn, cut horizontally and then vertically to form a cross, the flower knife will come out, after the flower knife is cut, and then cut the chicken tenderloin into small pieces of about 3 cm.

3. Put the cut pieces into a container, put in the prepared Orleans fried chicken powder, starch and refined salt, wear disposable gloves to grasp and mix, marinate for about 10 minutes, so that each piece of chicken tenderloin is fully flavored.

4. Evenly cover each piece of chicken tenderloin with breadcrumbs, and the chicken rice is basically formed, and set aside for later use.

5. Heat the oil in the pot, and when the oil temperature is 6 and mature, you can put the chicken rice flowers covered with breadcrumbs into the pot in turn, fry them until golden brown and put them on the curtain to control the oil.

6. After the chicken rice is oil-controlled, it can be stacked into the plate, which can be eaten with tomato sauce or barbecue sauce.

After fryingChicken rice flowersThere are 3 ways to eat it. The first, you can eat it directly without dipping in any seasoning, and take a bite that is crispy on the outside and fragrant on the inside. The second, dipped in a little tomato sauce to eat, it becomes sweet and sour, and it has a unique taste.

The third,If you eat it with barbecue ingredients, it will feel like you are eating delicious grilled chicken at a barbecue restaurant, and it is a good match for the kids to have a sip of Coke or the adults to have a glass of beer. You can make a plate for 3 yuan, and eat chicken tenderloin like thisoneIt's not firewood, it's delicious and not expensive, and the whole family loves to eat it, so why not do it.

Put it in the pan for a short time, and try to pinch it a little to get out the muscle tenderloin, so that it will not be too chai and the taste will be better.

If you want to make a tenderloin that is not woody, don't stir-fry it for too long when making it, and then don't put too much seasoning, and after seeing the chicken change color, you can get it out of the pot.

I think that when doing it, we must grasp the heat and the amount of water, so that this situation will not occur.

Cut the chicken tenderloin into cubes, add starch and water to marinate for 15 minutes, then add oil and fry for 2 minutes.

Marinate it in advance, wrap the meat in salt and starch, and make it at the right time, not too long, and you can eat it after it changes color.

If you want to make it that is not old, then first of all, after you cut the meat, you have to grab it twice with cornstarch and let it marinate it to let him taste it, so that the tenderloin will not be old.

When frying, you should strictly control the heat, because only in this way can the taste of the tenderloin be better guaranteed.

Don't cook the tenderloin for too long, and you should use low heat when cooking the tenderloin, so that the tenderloin will not grow old.

You can make chicken tenderloin and stir-fry three dings.

Here's how to do it: Raw materials required:

1. Ingredients: 4 pieces of chicken tenderloin, half a lettuce, half a carrot, 100 grams of peas, half a green pepper, half a red pepper.

2. Auxiliary materials: oil, 2 grams of salt, 3 grams of sugar, soy sauce, ointment.

Step 1: Prepare all the required raw materials.

Step 2: Dice the chicken tenderloin with a knife and dice the lettuce, green peppers, red peppers, and carrots.

Step 3: Stir the diced chicken tenderloin with a little soy sauce, half an egg white, cooking wine and a pinch of salt and marinate for about 10 minutes.

Step 4: Then pass the peas in hot water for a while.

Step 5: Pour a little oil into a frying pan, heat a pan with cold oil, and pour in the marinated chicken.

Step 6: Stir-fry for a few minutes until the diced chicken changes color.

Step 7: Pour the diced lettuce and carrots into the pan and stir-fry for a while.

Step 8: Add diced green and red peppers and continue to stir-fry evenly.

Step 9: Immediately add the peas.

Step 10: Stir-fry it evenly.

Step 11: Then add salt and stir-fry well.

Step 12: Pour in the soy sauce and stir-fry evenly.

Step 13: Finally, pour in the ointment and stir-fry evenly.

Step 14: The finished product is as follows.

1. Ingredients: tenderloin, cooking wine and starch.

2. Shred the tenderloin, add cooking wine and starch and marinate for 20 minutes.

3. Cut the cucumber into thin strips and add a small amount of salt to marinate slightly.

4. Take a small bowl and mix seasonings: 1 tablespoon of cooking wine, 1 tablespoon of green onion, 1 tablespoon of ginger, 1 tablespoon of minced garlic, 1 tablespoon of light soy sauce, 3 tablespoons of broth, 1 teaspoon of starch, 2 tablespoons of white vinegar, 2 tablespoons of sugar, appropriate amount of salt, 1 teaspoon of garlic spicy sauce (optional). After mixing thoroughly, you can try it and adjust it slightly to your taste.

5. Add half a cup of oil to the bottom of the wok, heat it for 8 minutes, add the shredded meat, sprinkle the discoloration, and remove the oil.

6. Leave the bottom oil in the pot, cook the seasoning, slide in the shredded meat, and turn the pan.

7. Drizzle with sesame oil, scoop out the shredded meat, and put it on a plate covered with shredded cucumbers.

1. Chicken tenderloin method 1.

1) 4 pieces of chicken tenderloin, half a lettuce, half a carrot, 100 grams of peas, half a green pepper, half a red pepper, a little oil, 2 grams of salt, 3 grams of sugar, an appropriate amount of Jinlan soy sauce, an appropriate amount of Jinlan ointment.

2) Cut the chicken tenderloin into cubes, lettuce, green peppers, red peppers, and carrots.

3) Stir the chicken and loin with a little Jinlan soy sauce, half an egg white, cooking wine and a pinch of salt and marinate for about 10 minutes.

4) Pass the peas in hot water, pour a little oil into the frying pan, heat the pan with cold oil, and pour in the marinated diced chicken.

5) Stir-fry for a few minutes until the diced chicken changes color. Stir-fry the lettuce and carrots in a pan for a while, then add the peas.

6) Add salt and stir-fry evenly, pour in Jinlan soy sauce, pour in Jinlan ointment and stir-fry evenly.

2. Roast chicken tenderloin in sauce.

1) 250g chicken breast, 2 green onions, half a piece of ginger, 2 coriander, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of barbecue sauce, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of chicken essence.

2) Wash the chicken breast, add an appropriate amount of cooking wine, minced green onion, minced ginger, coriander, and an appropriate amount of salt to marinate for 12 hours, remove all the seasoning residues, and dry them for later use.

3) Heat the oil pan, put the chicken breast into the oil and fry, and use a colander to remove the dry oil when the skin changes color slightly.

Leave a little oil, pour in the barbecue sauce, oyster sauce, soy sauce into the pot at a ratio of 1:1:1, and add an appropriate amount of water, sugar to bring a spoonful, a spoonful of chicken essence to boil, pour in the chicken breast, cover the lid and simmer for a while, and wait for the soup to thicken.

3. The new debate on the Orleans chicken tenderloin approach.

1) 300g chicken tenderloin, appropriate amount of white sesame seeds, 1 egg, appropriate amount of Orleans marinade, appropriate amount of cooking wine.

Wash the chicken tenderloin, cut it into chicken tenders, add cooking wine and stir well, marinate for 15 minutes, add an egg white, and stir again.

2) Add the Orleans marinade, stir and marinate for more than 2 hours.

3) Heat the electric baking pan, pour in an appropriate amount of oil, add the meat slices, fry until one side changes color, then turn over and fry. Finally, sprinkle with sesame seeds and serve.

Chicken breast can be made into cold chicken breast, fried chicken breast, chicken breast fried broccoli. 1. Cold chicken breast method: chicken breast, green onion, ginger, cooking wine, carrot, coriander, celery, garlic, vinegar, light soy sauce, sesame oil, oil and spicy seeds, sesame seeds, sugar.

Shred carrots, chop coriander, dice celery, chop green onions, chop green onions, ginger and garlic, and stir-fry sesame seeds. Blanch shredded carrots and celery in cold water and set aside. Add cold water to the pot, add green onions, ginger slices, and cooking wine.

1. Cold chicken breast. Ingredients: chicken breast, green onions, ginger, cooking wine, carrots, coriander, celery, garlic, vinegar, light soy sauce, sesame oil, spicy seeds, sesame seeds, sugar.

Shred carrots, chop coriander, dice celery, chop green onions, chop green onions, ginger and garlic, and stir-fry sesame seeds. Shredded carrots and diced celery, blanched shredded carrots and celery in cold water, let cool water, set aside.

Add cold water to the pot, add green onions, ginger slices, cooking wine, chicken breast, bring to a boil over high heat, turn to low heat and cook for 2 3 minutes, turn off the heat and simmer for about 5 minutes.

Minced garlic, minced green onions, minced ginger, light soy sauce, sugar, sesame oil, oil and spicy seeds, make the sauce.

After the chicken shreds are not hot, tear them into thick shreds by hand.

Pour in the sauce and mix well and serve.

2. Fried chicken breast. Ingredients: 1 chicken breast, 1/2 tablespoon salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of starch, 50ml of water.

Cut a piece of chicken breast in half and cut it into two equal slices, and then gently pat it loose with the back of a knife to make it fluffier and easier to taste.

Add 1/2 tablespoon of salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of minced garlic, and 1 tablespoon of starch (starch is to make the meat more tender, if you are strict about it, you can leave it out) and stir well, marinate for 30 minutes to fully absorb.

The key to the tenderness of the chicken breast: pour 5g of olive oil into the pan and heat it over medium heat for 20 seconds, add the marinated chicken breast, and fry it on both sides for about 15 seconds to slightly discolor the surface.

Then pour in 50ml of water, cover the lid and simmer for about 2 minutes until the water is dry, turn to medium heat, and fry on both sides for 20 seconds until the surface is golden brown. *Steam cooked chicken breasts for more tender meat and juicier because they absorb moisture and become more juicy.

3. Stir-fried broccoli with chicken breast. 1/2 chicken breast, 1/2 broccoli, 1/2 carrot, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, salt to taste, 1 teaspoon cooking wine, 1/2 tsp light soy sauce, 1 teaspoon oyster sauce, 2 cloves of garlic, 2 slices of ginger, 1/2 tomato. Dice the chicken breast, broccoli, carrots, tomatoes.

Stir the chicken breast with salt, cooking wine, light soy sauce, white pepper and black pepper and marinate for a while.

Blanch the broccoli and carrots in a pot of hot water, remove and set aside.

Stir-fry ginger and garlic until fragrant, put chicken breast, stir-fry and change color and put vegetables.

Add oyster sauce and salt, stir-fry evenly, remove from the pan.