2. Add black pepper, salt and egg white for curing 15 minutes.
3. You can make bread crumbs when pickling. . . Mi Ma generally doesn't buy bread crumbs from the supermarket, because she usually makes more bread, so it's actually very simple to make bread crumbs herself. If you can't eat dry bread, break it into small pieces as much as possible, dry it in an oven at 80℃, be careful not to burn it, and then crush it with a cooking machine.
4. Dip the salted muscle in the bread crumbs, and then fry in the oil pan until golden brown (in fact, the popcorn is ready, and I don't want to do it anymore, so I can eat this step! )
5. Put tomato sauce+a little sugar+a little water into the pot, mix well and boil, add a little water starch (starch+water to make water starch), and the sauce begins to thicken. Add popcorn and stir well.
Chicken, bitter gourd
Accessories include egg white, green pepper, onion, ginger and garlic.
Seasoning salt, monosodium glutamate, sugar, soy sauce, cooking wine, pepper, corn flour, custard powder 1, adding salt, egg white, ginger juice, garlic juice, custard powder and corn flour to chicken, stirring evenly, and pickling with salt and sugar 15 minutes;
2. Add salt, monosodium glutamate, sugar, vinegar, pepper, cooking wine, a little soy sauce and cornstarch to onion, ginger and garlic, add water and mix well to make juice;
3, sit in the pot and order fuel. After the oil is hot, put the popcorn into the fried golden yellow and take it out;
4. Leave a little oil in the pot, put popcorn, bitter gourd and green pepper into the pot, pour in the prepared juice and stir well.
Add clear soup, salt and monosodium glutamate, thicken with wet raw flour, and pour in sesame oil.
1. Cut the chicken into small pieces and marinate with proper amount of salt, cooking wine and black pepper 15 minutes.
2. Cut the pineapple in half, dig out the pulp and cut it into large pieces, and keep the peel as a container.
3. Chop ginger and garlic for later use, and chop green pepper and red pepper for later use.
4. Beat an egg in the marinated chicken, add some starch and stir it into a paste.
5. Heat the oil in the wok, put the chicken pieces in one by one, fry until the popcorn is shaped, take it out and fry it again until the popcorn is crisp and cooked.
6. Leave a little base oil in the wok and stir-fry the ginger and garlic.
7. Stir-fry the green pepper and red pepper a few times, and then add popcorn and pineapple in turn.
8. Quickly add appropriate amount of soy sauce, salt, sugar, vinegar and tomato sauce, and stir fry evenly.
9. Turn off the fire and sprinkle a little monosodium glutamate and stir fry twice.
10. Put the pineapple popcorn into the pineapple skin and serve.