Finger sucking chicken nuggets:
Ingredients: chicken breast, bread crumbs, raw flour, eggs, salt, ginger powder and black pepper.
Preparation: Wash and drain the chicken breast, put it into a cooking machine to make a meat paste, add appropriate amount of ginger powder, black pepper, salt and egg white liquid, mix well and stir in the same direction.
Practice steps:
1, take a proper amount of minced meat, knead it for a few times, and then knead it into a ball. Roll on a thin layer of raw powder. Roll another layer of bread crumbs. Gently flatten or press with a mold.
2. Put in a hot oil pan, fry for 3 minutes (adjust the time according to the size of the chicken pieces), and take out. Pour it all into the oil pan, fry it on low heat until the surface is golden, and absorb the oil with paper towels.
Practice 2 of sucking chicken nuggets:
1. It's best to buy boneless chicken legs. If you can't buy them, you can only pick them off.
2. Cut the chicken leg into small pieces of 3 cm square. Put it in a bowl, add a little salt, half a spoonful of Chili powder and a spoonful of fried chicken on it. 1 egg. Mix well and marinate in the refrigerator for more than two hours.
3. Add half a spoonful of fried chicken powder when taking it out. Add oil to the pot, take a bowl to hold half a bowl of flour, turn the chicken pieces in the flour bowl a few times and shake off the excess flour. Add chicken nuggets to 80% oil temperature and fry until cooked. Stir-fry for 3 ~ 5 minutes, and then take it out.
Description: You can get ketchup by sucking your fingers, and it is more delicious to sprinkle some black pepper.
Factors of production:
1. Fingers made of chicken legs suck chicken pieces better than chicken breasts. Because chicken leg meat has tendons, it tastes very elastic.
2. Add an egg to make the chicken tender when curing the chicken pieces, and lock the soup after frying to make the meat crisp and tender.
3. Add the fried chicken powder twice, so that the meat noodles can be fully wrapped and the taste is rich. When frying, control the heat and time, use medium and small fire, don't fry outside, the inside is not cooked.