Curry is made up of a variety of seasonings, and the main ingredient is turmeric, so most dishes made with curry are golden yellow, and curry is rich in spicy condiments such as pepper, ginger, onion and garlic, which is suitable for cooking with meat. When cooking some meat salad, it can also play the role of removing fishy smell and enhancing fragrance. Although it is a salad, it is not "cold" at all, but it is warm after eating, which is particularly comfortable and especially suitable for winter.

Share a shredded chicken with cold curry, mix chicken breast with curry, and make a cold salad with delicious taste, golden color and appetizing taste, and then match it with green garlic moss, which is crisp and slightly spicy, and the meat and vegetables match. This cold salad is low in fat, but it is very satisfying. Girls who love beauty don't have to worry about "gaining three pounds every holiday". It is a good dish for girls in winter to warm their hands and feet after eating. The dishes are like "golden silk and jade wisps", which are eye-catching on the table and are also very good as cold dishes on New Year's Eve.

Sliced chicken curry with cold sauce

Ingredients required: chicken breast 1 piece, garlic moss 1 handle, scallion 1 piece, 5 cloves of garlic, ginger 1 piece, cooking wine 1 spoon, oyster sauce 1 spoon, and sugar/kloc-.

1, chicken breast is rinsed clean, garlic moss is cleaned, tail and head are removed, and the middle part is crisp and tender, garlic is peeled and minced, ginger is peeled and sliced, and green onions are cut into sections.

2. Put the chicken breast into the pot with cold water. After the water boils, skim off the floating foam, add ginger slices, onion segments and 1 spoon cooking wine, and simmer for 20 minutes until cooked. The cooked chicken breast is too cold. When the chicken breast is completely cooled, remove it and control the moisture.

Tip: Adding onion, ginger and cooking wine can effectively remove the fishy smell of chicken breast, while the chicken breast braised with slow fire is not dry or firewood, and it tastes more fresh and tender.

3. Add a proper amount of water to the pot, bring it to a boil with high fire, add 1 spoon of salt, 1 spoon of cooking oil and garlic bolts, blanch for 30 seconds until the garlic moss becomes slightly soft, then take it out, and quickly put it into cold water to cool down.

4. The dried chicken breast is torn into filaments along the grain. After cooling, the garlic moss is separated from the middle. After being torn into two strips, it is torn in half. After being torn, it is cut into sections with the same length for later use. Try to cut it as long as possible.

5. Add 1 spoon monosodium glutamate, 1 spoon oyster sauce, 1 spoon white sugar, appropriate curry powder and salt to the chicken breast, mix well, add minced garlic, pour hot oil, add shredded garlic moss, and mix well. Friends who have red peppers at home can add a few shredded red peppers, and the color will be more beautiful. A plate of golden color and rich flavor of "chicken shreds with cold curry" is finished.

Cook chicken breast in cold water, mainly because the temperature of hot water is high, and the outer layer of chicken breast is cooked too early, while the inner layer is not cooked. After the inner layer of meat is completely cooked, the outer layer of meat will be dry and old, which is not easy to form when it is torn, and it will be firewood and dry when it is eaten. This will not happen when it is cooked in cold water.