Method of western-style chicken breast 1 material
Chicken breast, tomato, onion, bread crumbs, cooking wine, soy sauce, sugar, pepper, tomato sauce.
working methods
1, use the back of the knife, remember that it is the back of the knife, chop both sides, so that the chicken will be delicious!
2. Put the cut chicken breast into a large bowl, add chopped green onion and tomato, add a spoonful of chicken essence, add a spoonful of white sugar to make it fresh, and add a proper amount of cooking wine to remove the fishy smell. Finally, put soy sauce, which is colored but not salty. Seal with plastic wrap and refrigerate for 24 hours.
3, 24 hours later, before frying, pour the bread crumbs on the plate, bread crumbs are sold in supermarkets, and there is an extra bag in 3 yuan, and one bag can be used for 4-5 times. The chicken breast is covered with bread crumbs on both sides. After the oil in the pot is hot, put the chicken breast into the pot, cover it and fry for 2 minutes ... don't forget to cover it.
4. Turn the chicken breast over and fry for 2 minutes. With ketchup ~
Practice of western-style chicken breast 2 materials
Chicken breast 1 box
Seasoning:
Rosemary rosemary 1/4 teaspoons
Basil 1/4 teaspoons
Thyme 1/4 teaspoon of murraya murraya.
Oregano 1/4 teaspoon
Parsely 1/4tsptsp
Garlic salt Garlic salt 1/2 teaspoons
Olive oil 1/2 teaspoons
working methods
First, change the chicken knife into a rectangle, and the rest can be used to stir-fry diced meat. Then draw a diamond pattern with a diagonal knife, not too deep, and cut off 2/3 of the meat, leaving 1/3 uncut, so as not to cut off the meat. This operation is easy to taste and relatively easy to cook.
Second, put all the seasonings into a small bowl, stir well, then gradually pour them into the plate where the chicken is placed, and gently rub the seasonings evenly into the meat by hand. Too much force will break the chicken pieces;
Third, put it in a pot and fry it over medium heat;
4. Cover with heavy cast iron (English for cast iron bacon/meat barbecue press, online translation for barbecue press) to make the meat stick to the bottom of the pot and the heating surface more evenly;
5. Fry on both sides in turn until golden brown.
Practice of western-style chicken breast 3 materials
Ingredients: Buy ready-made chicken breast slices, 4 slices. If you can't buy chicken breast slices, you can slice them yourself, and the thickness is about the thickness of your fingers. Of course, you can also use skinless and boneless chicken leg meat.
working methods
1) Take four bamboo sticks or iron sticks and string a piece of chicken breast on each stick.
2) Put the chicken skewers on the baking tray. If you use bamboo sticks, it is best to soak them in water for 30 minutes in advance to avoid burns. Note: If you don't plan to bake in the oven, you can omit the second step and this step.
3) Prepare the sauce: honey, soy sauce and a little water, and mix well in a small bowl.
4) Brush a layer of sauce on the chicken skewers, and then use the baking tray above the oven to cook both sides of the meat (about 5 minutes on each side). Pay attention to brushing the sauce several times during the baking process.
5) Cooked noodles are supercooled, with shredded asparagus, shredded cucumber and shredded purple cabbage, poured with sauce made of sesame sauce, sesame oil, Chili oil, pepper oil, minced garlic, soy sauce and water, and served with roast chicken.
Tip: If you don't want to use the oven, you can fry it in a frying pan. The method is to put a little hot oil in the pot, put the chicken on the bottom of the pot, pour the sauce on it, cover it, and fry for 8- 12 minutes on medium heat. Pay attention to turning over in the middle. Don't use too much firepower to avoid getting rusty.
The practice of western-style chicken breast 4 the practice of western-style chicken breast 1, boiled chicken breast
material
Chicken breast 1 salt 1 black pepper 1 yogurt 1
working methods
1 After the chicken breast is completely thawed, add water to the chicken surface, massage the meat, and check whether it is completely thawed until the chicken stops drinking water. Drain more water, sprinkle with salt and pepper and mix well. Add yogurt and stir well.
2 Let stand for 20 minutes. When boiling water. The pot should be big enough. Add chicken, cover and turn off the heat.
After 35 minutes, take out the chicken and let it cool. If you pay for about 5 minutes at a time and 7 minutes at a time, you can add time yourself if you are afraid of being unfamiliar.
The practice of western-style chicken breast II. Roasted chicken breast with mustard seeds.
material
Chicken breast (diced) 2 potatoes 5 carrots 1 gravy: Hakka orange sauce 2 tablespoons gravy: mustard seed 2 tablespoons gravy: Tai 2 tablespoons mustard seed 3 tablespoons salt, appropriate amount of black pepper and appropriate amount of olive oil.
working methods
1 Stir the chicken breast and gravy evenly, and then put the chicken breast in the refrigerator for one night.
2 Fry the chicken breast with low fire until the skin is slightly cooked, and then take it out of the pot for later use.
After washing potatoes and carrots, cut them into small pieces and steam them in an electric cooker. Preheat the oven to 180℃, apply a little oil to the bottom of the baking tray, and then stir the steamed potatoes and carrots with 3 tablespoons mustard seeds, salt and black pepper evenly.
4 Put the chicken breast from step 2 on the potatoes and carrots, bake in the oven 180 degrees for 30 minutes, take it out of the oven, and pour in olive oil to stir.
5 with toast is a great breakfast ~
The practice of western-style chicken breast 3. Celery walnut chicken breast with seasonal vegetables.
material
Chicken breast with bone and skin, 4 small potatoes, diced, 3~5 slices of yellow lemon, appropriate amount of red tomato, appropriate amount of broccoli, a handful of edible walnuts, 1/4 cups of yellow lemon peel, two or three slices of olive oil, and 2 tablespoons of water.
working methods
1 First, clean potatoes and tomatoes, put them on a baking tray, sprinkle with appropriate amount of black pepper and salt, and then put them in an oven at 450 F for pre-baking 15 minutes. Cauliflower can be scalded first, baked or not! I'll wait until the chicken is almost cooked before baking it in the oven for 5 minutes.
2 Then make coriander sauce, wash and dry coriander, peel two or three pieces of yellow lemon, put it into a food blender, add edible walnuts, olive oil and water, and start to break and stir.
Because I didn't take pictures, I intercepted the video clips on the Internet. (The short step will show the source)
Beat it into such a small paste. Because I didn't take pictures, I intercepted the video clips on the Internet. (The short step will show the source)
Then cut 4 pieces of chicken breast with bone and skin on the side waist, but don't cut it off!
6. Stuff the freshly made celery and walnut sauce into the chicken breast like a pocket. After four pieces of stuffing are full, you can open the top skin and continue to plug until the celery walnut sauce is used up. (I don't waste much ~ hard fortress XD) Because I didn't take pictures, I intercepted the video clips on the Internet. (The short step will show the source)
7 Slice the whole lemon and remove the seeds. Because I didn't take pictures, I intercepted the video clips on the Internet. (The short step will show the source)
8 If it can't be blocked, you can also smear some on the epidermis. Finally, sprinkle some seasoning, black pepper and salt, add lemon slices and bake in the oven for more than 35 minutes until the chicken is cooked!
After roasting, the skin is a little burnt, but it locks the freshness and juiciness of the chicken.
10 sub-package in a plate and serve!