Laoyang chicken

Laoyang chicken

Introduction:

"Please look carefully: it's Lao Yang, not Lao Yang, not Lao Tang.". Because it is a Shanzhai practice of "Lao Yang", it should be named "Lao Yang chicken nuggets", and for fear that "Lao Yang" has taboos, so it replaced "wood" with "hand". It's called "Lao Yang chicken nugget."

Production steps:

Step 1: chicken breast 300g, eggs, onion, corn, green beans, ginger.

Step 2: dice the onion.

Step 3: slice the chicken and ginger.

Step 4: put the chicken and ginger slices into the cooking machine, beat them into meat paste, take them out, and then put in corn, green beans and onions.

Step 5: add pepper, a little salt and an egg white and stir well.

Step 6: put a layer of preservative film in the container for easy removal. Flatten the meat paste, and the thickness should be less than 2cm. Refrigerate for 5 hours.

Step 7: take out after freezing and cut into pieces.

Step 8: take a piece and dip in the egg.

Step 9: again covered with steamed bread residue (or steamed bread bran). Do it in turn.

Step 10: heat the oil to 50% heat and put in the green body.

Step 11: deep fry over medium low heat.

Step 12: deep fry until golden.

Step 13: drain the oil out of the pan and put it on a plate.

Materials required:

Chicken breast: 300g

Eggs: right amount

Onion: right amount

Corn kernels: right amount

Green beans: right amount

Ginger: right amount

Oil: right amount

Steamed bread residue: appropriate amount

Salt: right amount

Pepper: right amount

Note: 1, chopped with a knife and cooking machine can be minced. The difference between the two lies in the taste. The knife cut food tastes soft and granular; the machine cut food tastes vigorous and q-strong. 2. I made two boxes of these materials. 3. Slow frying over low heat. After coloring, the inside is ripe. Taste: charred outside and tender inside.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet and sour