Fried chicken slices with seasonal vegetables(shi shu chao ji pian )

Fried chicken slices with seasonal vegetables

Introduction:

"Some go shopping with their leaders. When they are tired or hungry, they just go to a restaurant for dinner. We usually go to many American restaurants, but there is a Chinese restaurant that is just a little bit more convenient. With a fresh heart, when we walk into the restaurant, we see many Americans eating. We think that maybe some dishes can satisfy my leader's appetite. There is a dish called seasoning chicken, which is different from our domestic name. I can't imagine how to make the chicken inside. Since the leader ordered it, let him go. Originally, he wanted to have a dry fried beef river. The store was opened by Cantonese, but there was no rice noodles. It was only fine flour. I could fry it very well. Forget it, just make do with it. OK, seasoning chicken serves It's just a few vegetables fried and some thin chicken breast, and it's still watery. To tell you the truth, this dish is produced in general restaurants and restaurants in Guangzhou. Unexpectedly, it's called "hitthespot" after eating. I said, I'll cook it at home in the future, so now I fry it from time to time. It's OK, at least I can force him to eat more vegetables. "

Production steps:

Step 1: slice the chicken breast with an oblique knife, marinate it with 1 / 2 tsp of salt, 1 tsp of soy sauce, 1 / 4 tsp of sugar, 1 / 4 tsp of pepper, 1 / 4 tsp of corn starch, 1 tsp of cooking wine and 1 tsp of clear water, then add 1 tsp of vegetable oil, marinate it again, and let it stand for about 15 minutes;

Step 2: slice the mushroom, cut the blue beans in half, pick the broccoli into small flowers, crush the carrot (or slice), and cut the corncob in half;

Step 3: boil water in a pan, add 2 tbsp vegetable oil and 1 tbsp salt, blanch blue beans and broccoli after boiling, and then filter water for later use;

Step 4: bring the water to a boil, add corncob and straw mushroom, blanch the water slightly, remove the smell of canned food, and remove the filtered water for standby;

Step 5: bring the water to a boil, put in the mushroom slices, and wait for 6-8 seconds to pick up the mushroom and filter the water for standby;

Step 6: stir fry the carrot slices with a little oil, and then put them on the pot for standby;

Step 7: mix a bowl of juice, 1 / 3 bowl of water, 1 / 2 teaspoon of salt, 1 / 2 teaspoon of starch, 1 / 8 teaspoon of sugar, 1 / 4 teaspoon of pepper and 1 teaspoon of sesame oil, and stir for several times;

Step 8: open the pot, stir fry the chicken slices, and set aside;

Step 9: put ginger slices in the pot again and saute until fragrant;

Step 10: pour in all the vegetables for a few times;

Step 11: at the same time, use another pot to boil the juice until it bubbles;

Step 12: pour in the vegetables and chicken slices and mix well.

Materials required:

Chicken breast: About 150g

Broccoli: about 1 / 4

Landou: about 8

Carrot slices: about 16 slices

Big mushroom: about 5

Corncob: About 50g

Ginger slices: 6

Salt: right amount

Sugar: right amount

Pepper: right amount

Cooking wine: moderate

Soy sauce: moderate

Vegetable oil: right amount

Sesame oil: right amount

Note: first, carrots are fat soluble vegetables, which can be better absorbed by human body only after being fried with oil. 2、 In fact, the operation is not so strict. It's just home cooking. You can do whatever you like.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shi Shu Chao Ji Pian