Chicken breast, is the largest two pieces of meat on the body of the chicken, tender meat, flavorful, nutritious, nourishing and nourishing, a lot of fitness people, it is no stranger to it, every time you finish the campaign, eat some chicken breast to supplement energy in moderation, you can enhance the stamina, strong body, the practice of chicken breast, you can make chicken rice cakes, family stir-fry, chicken cutlets, shredded chicken soup and so on. Very much, can be made into chicken rice flower, family stir-fry, chicken fillet, shredded chicken soup, etc., low calorie and low fat, delicious and gluttonous, there are I am well aware of the benefits of chicken breast, but also counted as a home standing, lower than the price of pork, delicate taste, today share a chicken breast fried cabbage practice, fresh and flavorful, the family said it was delicious.
Many people cooking chicken breast, think just wash two times on the line, in fact, a big mistake, so that the taste of chicken breast is easy to firewood, only to master the correct approach, the taste is tender and elastic teeth, the child also like to eat, less fat, low calorie, tender taste, the price of chicken breast, three times cheaper than pork, in the selection of the time, pay attention to the following points.
1, touch a touch: fresh chicken breast is not sticky, skin slightly dry, not fresh chicken breast skin is very sticky.
2, smell: fresh chicken breast meat smell normal, there is no odor, not fresh chicken breast meat has an odor.
3, press a press: fresh chicken breast press a flexible, will rebound, not fresh chicken breast press no elasticity.
4, take a look: fresh chicken breast appearance has a glossy, not fresh chicken breast color dull without luster.
Chicken breast stir-fried cabbage
Ingredients: chicken breast, cabbage, cornstarch, red pepper, garlic
Seasoning: soy sauce, oyster sauce, salt, chicken essence, sugar
1, to prepare a piece of chicken breast, from the center of the cut, cut into a small quadrangle of dices, frozen chicken breast needs to be defrosted in advance of soaking.
2, cut, into a bowl, add 10 grams of soy sauce into the bottom flavor, a spoonful of white wine to fishy, or cooking wine can be, scratched evenly, marinate for about 10 minutes.
3, and so on time, in the marinated chicken breast, sprinkle a pinch of cornstarch, again under the hand to grasp and mix evenly, starch can be adsorbed in the skin of the meat, locking the moisture, eat more tender, and then a spoonful of cooking oil, to prevent the chicken diced sticking.
4, prepare a cabbage, remove the rhizome after tearing into small pieces, rinse with water, green and red pepper half, cut diamond-shaped slices with color, garlic slices, all ready to complete.
5, start a pot of oil, wait for the oil temperature forty percent hot, pour into the marinated chicken diced slip a little oil, about 20 seconds, such as chicken diced color can be fished out, too long to affect the texture, so that you can maintain the tender taste, shorten the frying time under the pot, the oil should be poured some more, at least and the chicken diced level.
6, once again the pot of oil, pour into the garlic slices burst incense, then pour into the cabbage, high heat and quickly stir fry for 2 minutes, cabbage must be dry water, or fried out of the crunchy, in accordance with personal taste, add oyster sauce, soy sauce, salt, sugar, chicken broth, stir frying and seasoning.
7, then pour into the chicken, red pepper, continue to stir-fry for a minute, you can pot plate, this time period chicken has been cooked, do not worry.
8, so that the chicken breast, smooth and tender, not at all faggy, fresh and flavorful, the elderly and children love to eat, especially under the table, if you also like, then come and try it.
Tips Summary
1, chicken breast marinated in advance, you can enter the bottom flavor, but also increase the texture of the firm.
2, cabbage to thoroughly control the water dry, to avoid rapid evaporation of water, so that fried out more crisp.
3, salt a little to a little enough, because there are soy sauce, oyster sauce