Simple ingredients to create a graceful fox = beat fat chicken breast meat stewed with Pleurotus eryngii

Simple ingredients to create a graceful fox = beat fat chicken breast meat stewed with Pleurotus eryngii

Introduction:

"Spring is the most active period of human physiological metabolism. Godolfercy is going to do two things at once; it will repeat the same story every year anyway; lose weight! Don't be lazy any more ~ start with diet and exercise! In this sweet spring season, choose healthy chicken breast meat with celery, Pleurotus eryngii, red pepper; let's give our body a big change of blood, throw away the fat, meet the good look and slim curve ~ let's taste this delicious fresh and smooth nutritious vegetable ~

Production steps:

Step 1: prepare ingredients: 2 pieces of chicken breast, 2 pieces of Pleurotus eryngii, 2 pieces of celery, 200 grams of red pepper, 2 pieces of ginger, 1 piece of dry red pepper, 3 pieces of oil, 2 spoons of salt, 1-2 spoons of pepper, 1 spoons of starch, 2 spoons of tender meat powder, 1 spoonful of soy sauce, 1 spoonful of egg white, and a little cooking wine.

Step 2: wash the chicken breast, put it on the chopping board and cut it from the middle with a knife.

Step 3: first cut the chicken breast into strips. [it's not shredded; what you eat is the taste of meat]

Step 4: add starch and tender meat powder to the chicken breast.

Step 5: color 1 scoop of old style soy sauce.

Step 6: put in a little cooking wine and stir it evenly

Step 7: cut Pleurotus eryngii into strips, the size of which is equal to that of chicken cattail.

Step 8: Pleurotus eryngii is very oil-absorbing. Like a sponge, it will absorb a few spoonfuls of oil and put it on the plate. The bottom of the plate is full of oil, which is very boring. Blanching Pleurotus eryngii can solve the problem of oil absorption and greasy. After blanching, the ribonucleic acid contained in Pleurotus eryngii is hydrolyzed into a delicious uricic acid, which is more delicious when eaten.

Step 9: wash the celery; take the stem and cut it into the length of Pleurotus eryngii.

Step 10: heat the oil in the pan, add the chicken breast and stir fry it.

Step 11: stir fry until chicken breast meat 8 is mature.

Step 12: saute shredded ginger and dried chilli, add fresh chilli.

Step 13: put the boiled Pleurotus eryngii into the oil pan; stir fry the water.

Step 14: add a little salt into the dried Pleurotus eryngii.

Step 15: each delicious dish is fried separately in a clean pan, and then mixed together to taste pure. Stir fry the celery in a clean pan until 5.

Step 16: add the fried Pleurotus eryngii.

Step 17: set aside the fried chicken breast.

Step 18: cook the chicken breast. All ingredients have been combined. Turn off the heat and put in 1 spoonful of salt.

Step 19: Sprinkle with pepper to add flavor.

Step 20: 1 scoop of chicken essence.

Materials required:

Chicken breast: 2 pieces

Celery: 200g

Ginger: 1

Oil: 2 teaspoons

Pepper: 1 teaspoon

Old style: 1 spoonful

Cooking wine: a little

Pleurotus eryngii: 2

Red pepper: 2

Dry red pepper: 3

Salt: 1-2 teaspoons

Starch: 2 teaspoons

Egg white: 1

Tender meat powder: 1 teaspoon

Attention: godofmercy: nagging ~ Pleurotus eryngii is very oil-absorbing, like a sponge, it will suck in a few spoonfuls of oil and put it on the plate; the bottom of the plate is full of oil, which is very boring. Blanching Pleurotus eryngii can solve the problem of oil absorption and greasy. After blanching, the ribonucleic acid contained in Pleurotus eryngii is hydrolyzed into a delicious uricic acid, which is more delicious when eaten. Pleurotus eryngii is an active strain. Pleurotus eryngii should be cooked thoroughly before eating. The cooked Pleurotus eryngii soup is full and nutritious. Immature Pleurotus eryngii is easy to cause poisoning. Put egg white in the chicken breast; the meat is smooth and tender. Put in cooking wine to avoid smell.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh