Chicken kebab with cumin toothpick(zi ran ya qian ji rou chuan )

Chicken kebab with cumin toothpick

Introduction:

"Toothpick meat is a dish with Hui people's characteristics in Yunnan. It is crisp on the outside and tender on the inside, crisp and delicious, and bright in color. It has different tastes such as hemp, spicy, salty and sweet. It is very suitable for different tastes. It's a dish. I think it's a snack. If I'm greedy, it's a good way to satisfy my cravings. It's delicious with red pepper and cumin. It's crisp, tender and refreshing. It's absolutely delicious. I want to eat it ~~

Production steps:

Step 1: slice chicken breast, wash and drain;

Step 2: add cooking wine, soy sauce, raw powder and black pepper to chicken slices and marinate for 30 minutes;

Step 3: garlic, ginger cut, dry pepper preparation;

Step 4: string the pickled chicken slices with toothpicks one by one;

Step 5: pour oil into a small pot. When the oil is 70% hot, add chicken kebabs;

Step 6: deep fry the meat until it turns white;

Step 7: leave a little oil in the pot, add minced garlic, ginger and dried pepper to saute until fragrant;

Step 8: pour in the fried chicken kebab, stir fry a few times, sprinkle with cumin powder, stir well, then out of the pot.

Materials required:

Chicken breast: moderate

Cooking wine: moderate

Soy sauce: moderate

Raw powder: appropriate amount

Black pepper: right amount

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Cumin powder: right amount

Note: 1, chicken breast can be frozen in the refrigerator for 1 hour in advance, easy to slice, and thin and uniform. 2. It is suggested to add a little fresh lemon juice to marinate chicken slices to remove the flavor. (there is no lemon at home, so I didn't put it.) 3. The time of frying chicken should be controlled. If the time is too long, the meat will age. 4. Finally, when frying chicken kebabs, if you like the meat to be burnt, it can last a little longer.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: cumin

Chinese PinYin : Zi Ran Ya Qian Ji Rou Chuan