How to make chicken breast a good cold companion, and how can chicken breast be made?

Summer is coming, all kinds of cold dishes appear on people's tables, and you are used to eating cold salad vegetarian dishes, so let's try a cold salad today! The raw material of this dish can be called the most unpalatable part of the chicken, which is dry and woody. But this piece of meat is high in protein and has always been a favorite of fitness people.

This is chicken breast, today I will introduce the method of cold shredded chicken!

Cold shredded chicken. Ingredients: Chicken breast, carrots, cucumbers, fungus, cooked sesame seeds, garlic, ginger, Sichuan peppercorns.

Step 1: Soak the fungus in water. After thawing, put the thawed chicken breast into a pot with an appropriate amount of water, add ginger slices, cooking wine and Sichuan peppercorns, and cook for about 20 minutes after the water boils.

Step 2: This is the time to make the chili oil. Add chili powder and sesame seeds to the bowl, heat oil in a pot and add pepper, star anise, bay leaves, cinnamon, cloves, cumin, turn on low heat and slowly fry the fragrance, remove the spices, and then pour the hot oil on the chili powder and sesame seeds.

Step 3: Remove the cooked chicken breasts and let them cool. Clean the soaked fungus, boil water in a pot and blanch it in boiling water, remove it from cold water, and cut it into shreds. Wash and shred cucumbers, peel and shred carrots, wash and cut coriander, and mince garlic.

Step 4: Tear off the cooled chicken breast and put it into a bowl according to the texture, put the cucumber shreds, fungus shreds, carrot shreds and minced garlic into the bowl, add an appropriate amount of salt, light soy sauce, light soy sauce, sugar, chili oil, a little sesame oil and coriander, and stir evenly on the turntable.

Cold shredded chicken breast, a delicious way to eat chicken breast, with wine and rice, you can mix a plate for a few dollars, especially in summer, it is very comfortable to eat, the method is simple, just a few steps.

Ingredients]: 1 large chicken breast, 1 ginger, 2 tablespoons of rice wine, 3 millet peppers, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, half a teaspoon of sugar, a little sesame oil, 2 tablespoons of chili oil, 1-2 cucumbers, a few corianders, a little salt.

Specific production steps]:

Step 1: Wash the chicken breast, cook it in a pot under cold water with ginger slices of cooking wine, boil the blood foam, skim off, continue to cook for about 10 minutes, remove it immediately after cooking, and immerse it in ice water.

Step 2: Prepare the sauce, wash the millet pepper and cut it into rings, mix it with light soy sauce, aged vinegar, sugar, chili oil, and sesame oil.

Step 3: Remove the chicken breasts and tear them into thin strips.

Step 4: Shred the cucumber, cut the coriander into sections, put it in a pot with the shredded chicken, pour in the sauce and mix well. Eat it right away!

Cold shredded chicken breast].

Ingredients: 2 large pieces of chicken breast, 1 piece of ginger, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, half a teaspoon of sugar, a little sesame oil, 2 tablespoons of chili oil, 1 cucumber, 1 carrot, garlic, a few sprigs of coriander, a little salt, white sesame seeds.

Method:1Wash the chicken breast, boil the blood foam in a pot under cold water with ginger slices and cooking wine, skim off, continue to cook for about 10 minutes, remove it immediately after cooking, and immerse it in ice water.

2.After the chicken breasts are cooled, they are torn into thin strips by hand. It is easier to absorb the flavor by tearing along the texture of the chicken breast, and it is not recommended to cut it with a knife.

3.Shred cucumbers, shred carrots, mash garlic, wash and cut coriander into small pieces.

4.Pour shredded chicken breast, shredded cucumber, shredded carrot and minced garlic into a large bowl, add a spoonful of white sesame seeds, a spoonful of light soy sauce, a spoonful of rice vinegar, half a spoon of salt, half a spoon of sugar, and a tablespoon of chili oil and mix well.

**The most popular dish during the period is this one, low-fat and oil-free, refreshing and appetizing, easy to make, the key is that it can also supplement protein, which is much better than eating boiled vegetables alone. If you like it, you may want to try this dish.

Cook the chicken first, pass it in cold water, then tear it into strips and mix a little more to taste.

Wash the chicken breasts, put them in a pot and cook them, and cut them into shreds. Add some enoki mushrooms. Add various seasonings and mix well. A super delicious cold dish.

Before, cut the chicken into small pieces, take the water or take the steam, steam it, and then serve it cold, the best seasoning.

Barbecue 35g chicken breast 500g

Method:1After the chicken breasts are washed, cut into diamond-shaped pieces.

2.Marinate the chicken breasts with cook100 35g of New Orleans barbecue mix and water for 15 minutes.

3.The marinated chicken breast is hung with a fried seal.

4.Fry the oil in a hot pan at a temperature of 30%, slowly fry it until it is golden brown and take it out, and you can eat it.

1Remove the seeds and skin of the green pepper and cut it into 1 cm pieces. Cut the chicken breasts into equal sized pieces and dip them in wheat flour.

2Heat the oil to medium temperature, fry the green pepper and chicken in the oil, then remove and put on blotting paper to absorb the excess oil.

Ingredients: 1 chicken breast, garlic, small red pepper, small green pepper, chutney, oil, salt, black pepper.

Method. 1.Cut the chicken breast with a long diagonal knife on both sides and do not cut off. Use salt and black pepper to massage the chicken first to make the taste more even, and don't fall into the mouth with a diagonal knife, marinate for five minutes.

2.Heat the oil in a pan and fry the chicken.

3.Arrange the chicken breast with oil control and sprinkle with chopped chili pepper and garlic.

4.Leave a small amount of base oil in the pan, stir-fry well with chutney, sprinkle with black pepper and a little salt, and pour it over the chicken.

Chicken breast A few eggs A few flour Appropriate amount Whole wheat bread Appropriate amount of salt Appropriate amount.

Method:1Prepare the materials.

2.Beat the eggs, wrap the whole wheat noodles in a crisper bag and twist them with a rolling pin and place them on a plate.

3.Chicken breasts are gently flattened with the back of a knife, yards of sea salt, 4Heat the pan, dip the chicken chops in egg wash and lightly dip them in flour, then dip them in egg wash and then dip them in breadcrumbs, put them in the pan over low heat, and fry them on low heat.

1.Cut the chicken breast into diamond-shaped pieces.

2.Marinate the chicken breasts with Cook100 New Orleans Barbecue Mix and water for 5 minutes.

3.Hang the chicken breast in the paste.

4.Fry the oil in a hot pan at a temperature of 30%, slowly fry it until it is golden brown and take it out, and you can eat it. Resistance group.

Chicken raw materials: 150 grams of chicken breast, 150 grams of shrimp, 3 grams of salt, 6 grams of ginger juice, 2 grams of monosodium glutamate, 6 grams of cooking wine, egg white, broth, starch, garlic slices, and bean paste.

Method: Remove the fascia of the chicken breast and cut it into cubes, wash it, add egg white, salt and starch slurry; Pick the shrimp and wash the intestines, add salt, egg white, and starch slurry. Put soup, ginger juice, salt, monosodium glutamate, cooking wine, starch, garlic slices, and bean paste in a bowl and mix it into a sauce for later use.

Put oil in the wok, put in the diced chicken and shrimp when it is hot until it is two or three percent hot, control the oil and then pour it back into the wok, stir-fry a few times and then pour in the sauce, stir-fry well, pour the oil and put it on the plate.

Ingredients for boiled chicken balls: 180 grams of chicken breast, 10 grams of diced bamboo shoots, 10 grams of diced lettuce, 5 grams of diced shiitake mushrooms, salt, egg white, water starch, minced ginger, chopped green onion, garlic, soy sauce, sugar, vinegar, monosodium glutamate, and salad oil.

Method: Chop the chicken breast and mix well with salt, egg white and water starch. Put oil on the pot and boil until it is 50% hot, squeeze the minced chicken into small balls and fry it in the pot until golden brown, and remove it.

Leave the bottom oil in the wok, add diced bamboo shoots, diced lettuce, diced shiitake mushrooms, minced ginger, chopped green onions, and garlic to stir-fry slightly, add soy sauce, sugar, vinegar, monosodium glutamate, thicken, pour in chicken balls, stir-fry evenly and put on a plate.

Raw materials for diced chicken: 250 grams of chicken breast, 50 grams of diced water chestnut, a little green and red pepper, salt, egg white, water starch, minced ginger, chopped green onion, cooking wine, monosodium glutamate, sugar, soy sauce, vinegar, salad oil.

Method: Cut the chicken breast into cubes, add salt, egg white, and water starch to starch. Put the pot on the fire, put the oil and boil until it is hot, and then add the diced chicken oil.

Leave the bottom oil in the pot, put the minced ginger and chopped green onion and stir-fry slightly, add diced water chestnuts and cooking wine, season with salt, monosodium glutamate, sugar and soy sauce, thicken after boiling, pour in diced chicken, green pepper and red pepper, stir-fry evenly, pour vinegar, and put on a plate.

Delicious chicken breast is a home-cooked dish, in line with the taste of the public, the raw materials are common and relatively cheap, and the production method is also very simple.

Ingredients: 1 box of chicken breast.

Spice: rosemary rosemary 1 4tsp

Losil Basil 1 4tsp

Nine Thyme 1 4tsp

oregano 1 4tsp

Parsley parsely 1 4tsptsp

Garlic salt 1 2 tsp

Olive oil 1 2tsp

Method. First, the chicken knife is changed to a rectangle, the remaining materials can be used to fry the diced meat, and then the oblique knife is drawn in a diamond-shaped pattern, not too deep, the thickness of the cut meat is 2 3, leave 1 3 do not cut, so as not to cut the meat, so that the operation is easy to taste, and the second is to be relatively easy to cook;

2. Put all the seasonings in a small bowl, stir well, and then gradually pour them into the plate where the chicken is placed, and gently rub the seasoning into the meat with your hands, if you use too much force, the chicken pieces will be broken;

3. Fry in a pan over medium heat;

Fourth, cover the heavy cast iron made of Dongdong specially used to press the meat when frying the meat (English called cast iron bacon meat grill press, online translation is called barbecue press), so that the meat can be more close to the bottom of the pot and the heating surface evenly;

5. Fry on both sides in turn until golden brown.

Pork price increases? Not a big problem! Chicken is more fragrant this way!

How to make it delicious, how to make it delicious.

Jade stick chicken ingredients: chicken breast, net winter bamboo shoots, egg white, refined salt, monosodium glutamate, Shao wine, ginger water, chicken fat, water starch, chicken broth, salad oil.

Method: Cut the chicken breast into slices, add refined salt, Shao wine, ginger water, egg white and water starch and mix well; Cut the bamboo shoots into strips, then put them in a chicken soup pot and simmer thoroughly, remove them and drain them, then wrap the bamboo shoots with chicken slices and roll them into a round stick shape to make "jade stick chicken". Mix the chicken broth, refined salt, Shao wine, monosodium glutamate, and water starch into a sauce for later use.

Put in the "jade stick chicken" to slip through, remove and drain the oil, then put in the jade stick chicken roll, then cook in the sauce to thicken, and then pour in the chicken fat.

Ingredients for stir-fried shredded chicken: 250 grams of chicken breast, 100 grams of winter bamboo shoots, 25 grams of garlic sprouts, 1 egg, 500 grams of peanut oil, refined salt, cooking wine, monosodium glutamate, wet starch, and clear soup.

Method: Cut the chicken and winter bamboo shoots into thin strips, and cut the garlic sprouts into sections. Knock the eggs into a bowl, add shredded chicken and starch and grasp well to make the pulp cover the shredded meat.

Heat the oil in the pot, put in the chicken silky and bring it to a boil, and remove it when it is eight ripe to control the oil. Leave 40 grams of oil in the pot, add shredded winter bamboo shoots and garlic sprouts and stir-fry slightly, pour in shredded chicken and clear soup, add refined salt, monosodium glutamate, and cooking wine and stir-fry evenly.