Sliced chicken with crow and onion

200g of crow onion, thin face 150g, 50g of chicken breast, half of egg white, 25g of minced garlic, 25g of sweet noodle sauce, southern wine 10g, vinegar 15g, monosodium glutamate, clear soup, wet starch, peanut oil and sesame oil.

Wash leek, cut it into filaments, blanch it with boiling water, rinse it thoroughly with clear water and put it on a plate. Wash and shred the skin, blanch it thoroughly with boiling water, rinse it with clear water and put it on the chives.

Cut the chicken breast into filaments, add egg white and wet starch.

Oil 15g, minced garlic 10g, stir-fry with sweet noodle sauce until thick, stir-fry with southern wine and clear soup, stir-fry with shredded chicken and monosodium glutamate, pour on shallots and peeled garlic, cool, add vinegar, sesame oil and minced garlic and mix well. The edible quality is fresh and tender, the mouth is salty and sour, and the sauce is rich, which can be eaten with wine.

★ Pickled pickles with crow onions

Sliced chicken skin lift

Features: shredded chicken is fresh and tender, smooth and delicious with wine.

Ingredients: 200g of chicken breast.

Ingredients: mung bean powder 175g, cucumber 100g, pickled carrot 30g, egg white 1.

Ingredients: salt water 5g, vinegar 50g, soy sauce 10g, sesame sauce 15g, gutter oil 25g, mustard 7.5g, peanut oil 500g (about 75g).

Method: 1, starch paste, take 150g, pour it into a rotator, put it into a boiling water pot, turn it by hand, turn it into thin skin, soak it in boiling water to turn green, put it into cold water, tear off the starch skin (pull three pieces), and cut it into strips with a width of 7 mm. Cut chicken breast into 3.5 mm thick filaments, wash and dry, and fold them evenly with egg white, starch and salt water.

2. Set fire to the pot, heat the pot and cool the oil. Put shredded chicken in a pot, spread it with chopsticks, take it out and put it in warm water, drain it, put it in a plate, then put shredded carrots and cucumbers on the surface and put shredded chicken on it. Finally, pour salt water, vinegar, soy sauce and gutter oil into juice, and take mustard and sesame sauce with you when you go.

Sliced chicken skin lift

material

65438+ 0 cooked chicken breast, 2 packets of bean jelly skin (about 250g) and 2 cucumbers.

condiment

4 tablespoons sesame sauce and 1 tablespoon mustard sauce.

The way of doing things

1. Cut the bean jelly skin into wide strips, blanch it with warm water, take it out and drain it, spread it on shredded cucumber, and then add the sliced chicken breast.

2. Mix mustard sauce and sesame sauce evenly and pour it on the noodles.

3. Mix well when eating.

Production skill

1 If you cut the chicken breast, you should also cut it along the silk, so that the meat will not be raw and the taste will be tender.

Mustard sauce can be ready-made, or it can be mixed with mustard powder with a little warm water and left for a period of time. When it is fermented to taste, it can be mixed with sesame sauce.

Dazhong tasty shredded chicken lapi

material

300g vermicelli, chicken breast 150g, cucumber 1, half apple, garlic 1.

condiment

Material A: 2 tablespoons sesame sauce and cold boiled water, mustard sauce and cold boiled water 1 tablespoon, vinegar and sugar 1/2 tablespoons.

Material b: salad oil 1 teaspoon.

The way of doing things

1, garlic peeled and mashed; Wash cucumber and shred; Peel, core and seed apples, shred them, soak them in cold boiled water with salt, take them out and drain them for use.

2. Put material A into a bowl, add minced garlic and mix well; Wash the chicken breast, blanch it in boiling water, take it out and drain it, let it cool, and tear it into filaments for use.

3. Cut the bean jelly skin into wide strips (figure 1), blanch it with boiling water until it is transparent (figure 2), take it out, pour it with cold boiling water, put it in a bowl, add material B and mix well, then add shredded chicken, cucumber and apple, and pour in the mixed material A and mix well, and serve.

Slim-faced fried shredded chicken Ingredients: 1 chicken breast, 2 pieces of mung bean powder skin.

Accessories: 2 cucumbers.

Seasoning/marinade: (a) salt 1/3 teaspoons. Sugar 1/2 teaspoons. (c) 4 tablespoons sesame seeds, 65,438+0 tablespoons black vinegar, sugar and garlic soy sauce, 5 tablespoons cold boiled water, and 65,438+0/4 tablespoons salt and sesame oil. Salt 1/2 teaspoons.

manufacturing process

(1) Cut the vermicelli into thick strips, blanch it, take it out and drain it, put it on the bottom of the plate, cut the cucumber into thick strips, put it in a bowl, add the material A to soften it, squeeze out the water, add the material B and grab it evenly, and arrange it on the vermicelli.

(2) Put the material C into a bowl and stir evenly to make sauce for later use.

(3) Tear the ribs and membranes off the chicken breast, blanch it with boiling water, add material D to cook it, take it out, cool it, tear it into thick shreds, spread it on the cucumber, pour in the mixed material C, and mix well.

comment

Features: Mix sauce and ingredients with shredded chicken, which is very refreshing. The same sauce can also be made into cold noodles with appropriate amount of spicy oil.