Ginger sauce trial 2: Shredded Chicken with pepper(jin ge le jiang shi yong er cai jiao ji si )

Ginger sauce trial 2: Shredded Chicken with pepper

Introduction:

"When I got up in the morning, it was nearly 8 o'clock when I looked at my watch. Last night, the girl was panting again. Mom Mi held her baby until she fell asleep, and then she fell asleep. I don't know what time she fell asleep. I plan to make this chicken shred with colored pepper this morning. Time is a little tight. Do it or not? If you want to have breakfast next time, you'd better go ahead according to the original plan! The chick is addicted to steamed eggs these days. She has to eat them every day. She cooks chicken in Mima pot with double cages, one layer with sweet potato, the other layer with eggs and steamed bread. After firing, she prepares the side dishes here. It's very fast. She has dinner at 8:20, but the chicken is a little old and rough! Fried vegetables with ginger sauce once, and fell in love with this sauce. It will be delicious to mix shredded chicken. Try and talk

Production steps:

Step 1: 1. Material drawing.

Step 2: 2. Wash the chicken, put it in a cold water pot, add ginger and scallion, and cook it.

Step 3: 3, color pepper shred, scallion leaf shred, mint leaf wash standby.

Step 4: 4. Take out the cooked chicken breast and let it cool.

Step 5: 5. Pack the chicken in the fresh-keeping bag and beat it with a rolling pin until it is loose.

Step 6: 6. Take the pot, turn the shredded meat into shredded meat by hand, and add the cut ingredients.

Step 7: 7. Take a small bowl and squeeze about a tablespoon of ginger sauce.

Step 8: 8. Add raw soy sauce.

Step 9: 9. Add sesame oil to the sauce.

Step 10: 10. Make a sauce.

Step 11: 11. Pour into the prepared ingredients and stir well

Materials required:

Chicken breast: moderate

Color pepper: right amount

Mint leaves: moderate

Ginger sauce: right amount

Soy sauce: moderate

Sesame oil: right amount

Onion and ginger: right amount

Note: the seasoning of this dish is only used for raw soy sauce and ginger sauce. In fact, it tastes more beautiful with chili oil and Chinese prickly ash oil. I have children at home, but my mother will not let go of chili. When I eat it, I add chili oil, soy sauce and chili oil. Occasionally I can eat one or two mint leaves, which has a different flavor.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jin Ge Le Jiang Shi Yong Er Cai Jiao Ji Si