Fried diced chicken with Pitaya(huo long guo chao ji ding )

Fried diced chicken with Pitaya

Introduction:

"This dish is good in color, aroma, taste, taste, shape and nutrition, but the operation is very simple. As long as you master a few simple tips of tender meat, pickled meat and stir fry, even the" kitchen blind "who has never been in the kitchen can easily handle it, and it will certainly attract a lot of applause. In less than 10 minutes, "kitchen blind" will turn into "kitchen star". Don't believe it? You can have a try! "

Production steps:

Step 1: dice chicken breast, add ginger and garlic, stir well;

Step 2: add egg white, salt, sugar, chicken essence and dry starch;

Step 3: mix well and marinate for more than 5 minutes;

Step 4: take pitaya pulp and dice it for use. If you want to use pitaya peel to make a cup, be careful not to break the peel;

Step 5: start the frying pan, add peanut oil, heat the pan to cool the oil, and stir fry the diced chicken;

Step 6: after the diced chicken changes color, cook the cooking wine immediately and stir fry evenly;

Step 7: under the pitaya, quickly stir fry a few times gently, shake the frying pan, out of the pot.

Materials required:

Pitaya: half

Chicken breast: 1 slice

Minced ginger and garlic: appropriate amount

Egg white: half

Salt: 1 / 2 teaspoon

Sugar: 1 / 2 teaspoon

Chicken essence: 1 / 2 teaspoon

Dry starch: 1 teaspoon

Peanut oil: 1 tablespoon

Cooking wine: a little

Note: first, tender meat. Chicken fillet, also known as chicken breast, is very tender. This dish requires it to be more tender, and even taste like pitaya. Try my tender meat * - use ginger and garlic juice to tender meat, and freshly add ginger and garlic to awesome juice. This method applies to all meat. Second, pickled meat. The principle of fruit into the dish is not to season the fruit, because the fruit texture is loose and the moisture content is high. Once sugar and salt come out of the water immediately, the dish will become watery, thin, invisible and tasteless, which makes people lose appetite. Therefore, the taste of this dish depends entirely on the seasoning of diced chicken. First, it should be fully flavored, and second, it should be salty and palatable. The trick is: Salt: sugar: chicken essence = 1:1:1, according to the amount of seasoning, this ratio is salty and palatable. Good to remember! Third, stir fry. When the meat changes color, add a little cooking wine, then add the Pitaya dice immediately, shake the frying pan, and then out of the pan. The whole process of stir frying is less than 2 minutes. First, make sure the diced chicken is smooth and tender. Second, keep the diced fruit intact. After entering pitaya, don't stir fry it vigorously. Pitaya is very soft and can be broken too hard. Finally, the success criteria of this dish: the taste is smooth and tender, salty and palatable, and the finished product has little or no soup.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Huo Long Guo Chao Ji Ding