Chicken breast is a high-quality source of protein, and it is the best food to keep fit and lose weight. At the same time, when cooking all kinds of home cooking, you can also use chicken breast instead of other meat. Chicken breast is healthy and delicious, but many friends can't cook it. Unfortunately, the chicken breast is old and the firewood is tasteless. In fact, no matter how the chicken breast is cooked, pickling in advance is the premise. However, there is an important step before curing, that is, tapping lightly with the back of a knife or a small meat hammer to loosen its internal structure. In this way, it can be better tasted during the pickling process. One more thing, when frying chicken breast, you should use the method of hot pot and cold oil. Put the marinated chicken breast into a boiling pot and smooth it slowly through low oil temperature to achieve a tender and smooth effect. Moreover, when pickling, seasonings such as egg white and raw flour can be added to wrap the water in the chicken, which can also make the chicken tender and smooth.

Next, I will share a home-cooked dish related to chicken breast: sweet and sour diced chicken and diced lotus root. If you have children at home, you can try. The finished chicken is tender and crisp.

Share the common practices of sweet and sour diced chicken and diced lotus root;

▲ Required materials:

Ingredients: a section of lotus root, half a cucumber, small carrots, a handful of shallots and a piece of chicken breast;

Accessories: old ginger, black pepper, fresh essence, oil consumption, tomato sauce, balsamic vinegar and sugar;

▲ Detailed practices

1, processing the ingredients first: first cut the lotus root into strips, and then cut it into diced lotus root; Dice cucumber and carrot respectively;

2. Cut the shallots into small pieces, leaving only a little shallots; Slice ginger and cut into powder;

3. Lightly hammer the front and back sides of the chicken breast with the back of the knife in advance. This step is to make it more delicious in the later curing and the fried chicken more tender;

4. Dice the chicken breast, add Jiang Mo, delicious, black pepper, oil consumption, salt and a little cooking oil, mix well and marinate for at least 15 minutes;

5. Prepare sweet and sour juice: add tomato sauce, balsamic vinegar, white sugar and cold boiled water into a small bowl and stir well;

6. Heat the wok first. After the wok is hot, put the cooking oil directly into the diced chicken and stir fry quickly.

7. Add shallots and stir fry;

8. Pour in diced lotus root, diced cucumber and diced carrot and stir fry. When it is eight ripe, add a proper amount of salt to taste;

9. Finally, pour in the sweet and sour juice and stir-fry it back and forth. When the sweet and sour sauce thickens, take out the pan and sprinkle with shallots.

★ Precautions:

1, it is best to pat the chicken breast loose with the back of a knife or a small meat hammer first, so that the chicken can exercise its bones and muscles, and the juice can penetrate better when curing;

2. When frying chicken, follow the method of cooling oil in a hot pot. Specifically, first heat the wok and pour in cooking oil. This has two purposes: first, the meat is not easy to stick to the pot, and second, the fried meat is smoother, tastes better, and is not dry or firewood.

3. Sweet and sour juice with vegetables will be put in when cooking, so that it can be cooked and eaten.