The following is the general pickling method of chicken chops: 250g chicken breast, 65438 eggs +0 apples +0 apples.
Accessories: shisanxiang 1g raw flour 10g edible oil 10g lettuce, 5 slices of salt, 3g fruit wine, 3ml bread crumbs 10g tomato sauce, 50g.
The practice of frying chicken chops
1. Wash, peel and dry the chicken breast.
2. Change the knife to the size and thickness you want.
3. Flap the softness with the back of the knife
Pat the chicken into patties.
5. Marinate the chicken chops first and add some salt.
Add fruit wine
7. add thirteen incense
8. Slice half an apple and marinate it with chicken chops for 20 minutes to half an hour. The time is adjusted according to the thickness of the chicken chops.
9. Take out the marinated chicken chops and dip them evenly with a thin layer of flour.
10. Roll the chicken chops wrapped in flour in the egg mixture.
1 1.
12. Heat the oil in the pot to determine whether the oil temperature is appropriate. You can put a few pieces of bread crumbs in the oil, and the bubbles are all around. When it can float quickly, the oil temperature is appropriate.
13. Fry until both sides are golden, and drain the oil.
14. Use oil-absorbing paper to absorb more oil, and cut the chicken into small pieces to eat.
Cooking 1. It would be better to add more fruits and vegetables.
2. Adding fruit wine can remove the fishy smell of meat.
3. Add half an apple to pickle together, which can keep the meat fresh and tender, and the juicy meat tastes more fresh and tender.
4. The thickness of chicken breast varies. If it is too thick, it needs to be slightly thinner, otherwise it will not cook well.