Stir fried shredded chicken with cauliflower(pie cai hua chao ji si )

Stir fried shredded chicken with cauliflower

Introduction:

"There is a kind of leek like vegetable in my hometown. The local people call it pie. Brassica oleracea is also known as Allium macrostemon, broad leaf leek and wild leek. It looks like garlic seedling, but its color is brighter than garlic seedling's leaf. Its leaf, stem, flower and root are edible. It tastes like leek, but it is fatter, tender and fragrant than leek. Brassica oleracea is easy to survive and elegant in shape. It can be both ornamental and edible when planted in flowerpots. Its leaves and roots are indispensable seasonings for making national dishes. Cauliflower is fatter, tender and fragrant than leek, and it is more popular in the market than leek. "

Production steps:

Step 1: cut the washed chicken breast into shredded meat.

Step 2: put the shredded chicken into a bowl, add a little salt, soy sauce and water powder, marinate for 5 minutes.

Step 3: wash the cauliflower and cut into small sections, remove the seeds of red pepper and wash and cut into strips.

Step 4: heat up the frying pan, add the oil to heat, stir fry the onion and ginger until fragrant, then add the chicken and stir fry until it is raw.

Step 5: add cauliflower and red pepper and stir fry.

Step 6: add a little cooking wine and stir fry.

Step 7: add a little salt and monosodium glutamate and stir fry evenly.

Materials required:

Chicken breast: 200g

Brassica campestris: 100g

Red pepper: 50g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Cooking wine: moderate

MSG: right amount

Starch: appropriate amount

Note: 1, in the pickled chicken has been put in a little salt, the last salt to taste the taste and then put. 2. Leek flower can be used instead of cauliflower.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pie Cai Hua Chao Ji Si