Colorful chicken breast
"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
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.
Chicken breast: 300g
Green soybeans: 50g
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
Chinese PinYin : Wu Cai Ji Xiong
Colorful chicken breast
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