Chicken breast is a high-quality source of protein, and it is the best food to keep fit and lose weight. But many friends can't make it. It's a pity that the chicken breast is old, firewood and tasteless. Several secrets of making chicken breast tender and delicious.
First: light pickling, quick cooking.
Boiled chicken breast Many dieters are full and even tremble at the sight. In fact, chicken breast can be tender, smooth, refreshing and salty without oil and starch. How? It's simple. Let's observe the texture of chicken breast first. We can find that its texture is actually from wide end to tip. Therefore, to make the chicken breast tender, the first step is to cut it along the grain.
First, cut the chicken breast and grain in half vertically. Cut into long slices along the texture of chicken breast, the thinner the better. Knead well with a little salt and cooking wine until the chicken slices feel sticky. After the pot is boiled, pour in the chicken, slide it with chopsticks immediately, then take it out and flush it immediately. Now eat it and see if it is not old at all. The chicken is cooked and tastes a little salty. Is the chicken breast not bad at all?
Second: the hot pot is cold and oily.
This method is to slowly slide the processed chicken through low oil temperature to achieve a tender and smooth effect. The famous sliced chicken with green pepper is made in this way: chicken breast is sliced and marinated with salt, cooking wine, starch and pepper for 10 minute. Shred green peppers and kill water with a little salt. Heat the pan, pour in the wide oil, and pour in the chicken slices when the oil is slightly hot. At this time, you can see the chicken slices at the bottom of the oil and slowly turn white. This is about 30% to 40% of oil temperature. Take out the chicken slices and control the oil for use. Leave the bottom oil in the pot, saute the minced ginger and garlic, add green pepper and stir-fry until soft, add salt to taste, stir-fry the chicken slices slightly, and add chicken essence to serve.
Third, add ingredients to achieve the purpose of tenderness and smoothness.
This method mainly achieves the purpose of tenderness and smoothness by adding materials such as pig fat and egg white. For example, the famous Sichuan dish, Chicken Tofu Flower, is used in this way. Chop the chicken repeatedly with the back of the knife, remove the fascia, add a little salt, pepper, cooking wine, raw flour and a little water, and put it in a blender until the chicken is paste.
Several eggs only need egg whites, and then they are constantly whipped and foamed, so that the effect can be inserted into chopsticks without dropping. Add minced chicken into the foamed egg white and stir thoroughly. Boil the chicken soup with high fire, then turn off the fire, slowly push the minced chicken and egg white into the pot, cover the pot for 3 minutes, then turn on low heat and cook slowly until it is shaped and seasoned.
As the first choice meat for people who want to lose weight and keep fit, chicken breast must be cooked in a way that is neither old nor wood. Otherwise, no matter how rich protein is, there is no way. Many people think chicken breast is ok at first sight, but once it is cooked in water, it is very uncomfortable to eat it in the mouth. It's hard for people who haven't eaten to understand that feeling. If it's old firewood, it won't swallow in your mouth. They finally swallowed it and didn't want to take another bite. Everyone can solve this problem, especially the first method. If you are a slimming and fitness person, it is very suitable. You can make it delicious without oil or starch. If you learn it, try it. The chicken breast made by these methods is not old at all, and it is especially delicious.