Chicken breast150g
Tomato 1 (about 120g)
50 grams of onion
Garlic 5g
Jiang Mo 3G
Chopped green onion 3g
Pickled chicken slices seasoning
Salt 1 g
Cooking wine 10g
Pepper 0.5g.
Potato starch 3g
Corn starch 3g
Salad oil 5g
Sauce ratio
Ketchup 30 grams
Sugar 15g
White vinegar or rice vinegar 10g
Salt 2g
Cooking wine 10g
Qingshui 30g
Potato starch 3g
Method for making tomato and chicken slices
Blanch the tomatoes with boiling water, then stir them with cold water, and then you can easily peel them off and cut them into pieces. Cut the onion into triangles. Chop ginger and garlic, and cut onion into chopped green onion.
Step 1
Tear off the skin and fascia of chicken breast and wash it for later use.
Second step
Slice the chicken breast.
Note ~ Slice along the wire, the reverse wire is easy to break.
Third step
Add salt 1g, cooking wine 10g, pepper 0.5g, potato starch 3g, corn starch 3g, and stir gently and evenly. Add 5g salad oil, stir well and marinate for15min.
Fourth step
30g of tomato sauce, sugar15g, white vinegar10g, cooking wine10g, 2g of salt, 30g of clean water and 3g of potato starch, and the tomato sauce is obtained by stirring evenly.
Step five
Prepare all the ingredients like this before frying.
Step 6
Heat the wok and add the right amount of salad oil. When the oil temperature rises, stir-fry the chicken slices until they change color.
Step 7
Saute minced ginger and garlic with the remaining oil of fried chicken slices.
Step 8
Add onion and stir-fry slightly.
Step 9
Add tomatoes and stir-fry red oil.
Step 10
Pour in "ketchup"
Step 1 1
When the sauce is boiled, add the fried chicken slices.
Step 12
Stir well and serve.
Step 13
Stir-fried chicken slices are evenly wrapped in sauce, and they are qualified if they are not slippery.
Tomato paste is a concentrated product of tomato paste, which is made from ripe red tomatoes by crushing, pulping, peeling, seed concentration, canning and sterilization.
The finished product is bright red paste with the unique flavor of tomato.
Western food is widely used, and Chinese cooking is mainly used for the modulation of sweet and sour "tomato juice flavor". Such as fish flowers in tomato sauce, diced tomatoes and rabbits, and tenderloin in tomato sauce.