In the process of curing chicken, in addition to common seasonings such as salt, soy sauce and pepper, a proper amount of water should be added. Stir well and let it stand for half an hour to let the meat absorb water, which will make it tender. Starch is a kind of food with high occurrence rate when making meat food. Its main function is to hang the pulp on the meat and make it tender. Boil the starch with a little water, pour it into the chicken and catch it well. There seems to be a protective film on the outer layer of water starch chicken, which can lock the water and fry it until it is smooth and tender. Smooth egg white is also a good lubricant. When curing chicken, add egg white. Chicken is not only fresh and tender, but also slippery after cooking. When cooking dried vegetables such as diced chicken, be sure to add it. Old chicken, the meat itself is old. At this time, chicken needs to be soaked in white vinegar. Pour white vinegar into the chicken, add a little water, soak for about 2 hours, and then take out the chicken for cooking. Chicken soaked in white vinegar will be tender. When frying chicken, adding proper amount of beer can give chicken flavor and umami taste, and special enzymes in beer can also make chicken more tender. When cooking chicken, you'd better choose casserole. Stewed chicken in casserole can ensure that the chicken is tender, the soup is delicious and the nutritional loss is minimal. It is forbidden to fry chicken for too long, and the more fried it is, the more dry it is. When the oil is hot, add the chicken and cook it over high heat. Under normal circumstances, it takes 1 minute for chicken to turn white. Then take it out, stir-fry other side dishes, and finally put the chicken in the pot and stir-fry.

Stewed potatoes with chicken. Ingredients: chicken and potatoes. Seasoning: salt, cooking wine, soy sauce, onion, oil, dried pepper and ginger. Production method: cut chicken into pieces and marinate with salt, cooking wine, soy sauce and onion 15 minutes. Peel the potatoes and cut them into 1 cm square pieces. Heat oil in the pot, add onion and ginger, stir-fry the chicken pieces until the chicken pieces change color and most of the water disappears. Stir-fry potato pieces with soy sauce for 2 minutes. Rinse with water, add salt, bring to a boil, simmer for 20 minutes, turn to medium heat, add a little dried pepper and dry the soup.