Toothpick meat, simple! Just a bag of marinade!

Ingredients: chicken breast, tenderloin, eggs, Orleans marinade, starch.

Practice steps:

Step 1: Prepare a piece of chicken breast and a piece of tenderloin, rinse them repeatedly with clear water, and then use a kitchen paper towel to absorb water for later use.

Step 2, cut the tenderloin and chicken breast into small squares about one centimeter in size and put them in a bowl for later use.

Step 3: Add 35 grams of Orleans marinade, 2 tablespoons of starch, 2 tablespoons of water and 1 egg white to the bowl.

Step 4: Stir well, put in a fresh-keeping bag, and refrigerate for more than 2 hours, or refrigerate for one night to taste better.

Step 5: Put a proper amount of toothpicks into a bowl and soak them in warm water for about 20 minutes. This step is to prevent the toothpick from burning when frying toothpick meat.

Step 6, string the salted meat with a toothpick. A toothpick can string two pieces of meat. Pay attention to leave a gap between the two pieces of meat to facilitate frying.

Step 7: Heat the pot with proper amount of oil. Put the chopsticks in the pot and foam them as quickly as possible. Then put them in the toothpick meat and start frying. Pay attention to turning them with chopsticks to prevent sticking when frying. Put them one by one, not all at once.

Step 8, fry until golden brown, drain the oil, and then put it in the pot and fry it again for about 30 seconds.

Step 9: Stir-fry and sprinkle with cumin powder. Those who like spicy food can brush Chili sauce, and children who don't put spicy food can eat it.

Tips:

When frying mutton kebabs, the oil temperature should not be too high or too low. Pay attention to control the temperature. If the oil temperature is too high, it will easily explode. The oil temperature is too low, and the meat is too dry for too long, which affects the taste. So medium fire is the best.