Colorful chicken breast(wu cai ji xiong )

Colorful chicken breast

Introduction:

"I always hate making chicken breast, because it's always firewood, so my family won't buy it. Later, I read a professional book, which said that pork will change color and become old under low temperature (about 85 degrees, I forgot). Therefore, when frying shredded meat slices, it is necessary to sizing to prevent the nutrient loss and taste deterioration caused by direct heating. Chicken and fish meat contain higher protein eggs than pork, beef and mutton, so the ripening temperature is lower. In view of these, I try to use the method of sizing, hot pot cold oil into the dish, turn off the fire, the meat is still quite tender

Production steps:

Step 1: cut the red pepper in half at 1 / 3 position with a V-shaped knife

Step 2: remove the seeds inside as a container.

Step 3: blanch green soybeans.

Step 4: dice the chicken breast.

Step 5: add appropriate amount of oyster sauce, cooking wine and raw powder.

Step 6: add salad oil, stir and let stand for 10 minutes.

Step 7: turn off the heat after pouring the cold oil into the hot pan, pour the chicken into it, wait patiently, don't turn it over. Otherwise the slurry will stick to the pot. And lower temperature can better preserve nutrition. After all discoloration, put it out for use.

Step 8: choke the pot with a little ginger.

Step 9: dice mushrooms, dice red pepper and stir fry until 8 mature.

Step 10: pour in the fried chicken breast, add salt, pepper, a small amount of sesame oil, and start the pot.

Materials required:

Chicken breast: 300g

Green soybeans: 50g

Mushroom: 2

Red sweet pepper: 1

Jiang: a little

Cooking wine: moderate

Oyster sauce: right amount

Raw powder: appropriate amount

Salad oil: right amount

Salt: right amount

Sesame oil: appropriate amount

Pepper: right amount

Note: 1) chicken is natural monosodium glutamate, so do not need to add monosodium glutamate, chicken essence or something, add will only destroy the original taste. 2) Heat the pan, cool the oil, and slowly bake the meat at low temperature until it changes color. On one side, turn it into a shape, and then stir fry it on the other side. Don't turn it over as soon as it's in the pan, turn it into a paste. 3) When stir frying, blanch the water first if it is not easy to cook, and then put the easy to cook.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Wu Cai Ji Xiong