French Xianbei chicken steak

French Xianbei chicken steak

Introduction:

"The fragrance of vanilla is the highlight of this dish"

Production steps:

Step 1: stir fry pork stuffing

Step 2: saute the scallops, then add the asparagus and onion

Step 3: add 1 / 2 tsp vanilla liquid, 1 tbsp wine, 1 tbsp black pepper and 1 / 2 tbsp salt to taste. After leaving the heat, add appropriate amount of shredded cheese and mix well

Step 4: loosen the chicken breast by patting, and then evenly wrap it with flour

Step 5: spread the fried materials and appropriate amount of cheese on the chicken chops, roll up and seal

Step 6: evenly wrap 1 / 2 egg liquid and crispy fried powder on the chicken chops, and then coat the surface with bread flour

Step 7: fry the chicken chops in 160 ℃ oil until golden

Step 8: Sauce: Mix 2 tbsp tomato sauce with 2 tbsp Thai sweet chili sauce

Materials required:

Pork filling: 30g

200g breast chicken

Asparagus: 50g

Xianbei: two

Onion: 50g

Shredded cheese: right amount

Egg: 1 / 2

Flour: right amount

Wine: 1 tbsp

Vanilla extract: 1 / 2 tsp

Black pepper: 1 tsp

Crispy fried flour: right amount

Bread flour: moderate

Ketchup: 2 tbsp

Thai chili sauce: 2 tbsp

Salt: 1 / 2 teaspoon

Note: 1. If you don't have vanilla liquid, you can replace it with vanilla powder and other vanilla condiments, but you can't leave it out. 2. After the chicken chops are stained with flour, you should pat off the excess flour

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Vanilla