Why is chicken breast not tender and delicious? Teach you a few simple ways. Chicken breast has a low fat rate and a high protein, so it is an irreplaceable good ingredient for slimming. However, in the impression of many people, the chicken breast is not delicious, and the meat is very firewood, not tender. If you feel the same way, you really misunderstood him. In fact, it's not that the chicken breast tastes bad, but that it can't be done. Whether it is frying chicken breast, frying or boiling, pickling is very important, which may be more important than the whole process of frying, frying and stewing. Because the pickling step depends on the tenderness level of chicken breast, if you make chicken breast very dry and firewood, it is mostly because your pickling method is wrong.

If you want the chicken breast to be soft and tender, you must learn the correct curing method, and the selection of curing materials also has the order of curing, so you must not make a mistake. Today, I will share a method for curing chicken breast. The chicken breast cured by this method, whether fried, fried or boiled, is particularly soft and delicious, not firewood at all, and may be tender than chicken. The method is very simple. Let's take a look. Chicken breast can't taste bad, because you can't marinate it. It's not firewood to learn to marinate it like that.

Pickled chicken breast food: chicken breast, edible salt, soy sauce, rice wine, black pepper, cold water, cassava starch and vegetable oil. Practice process:

Step 1: First, prepare a piece of chicken breast in advance, slice it horizontally, remove part of the muscle fascia on the surface and the surrounding intestinal oil, and then pat the chicken breast with a flower knife, so that the meat will be softer and easier to taste.

Step 2: Then we put the chicken breast into a basin, add proper amount of edible salt, soy sauce, rice wine and black pepper to catch it evenly, then pour in a little cold water and catch it evenly by hand, so that the chicken breast can fully absorb nutrients, and then catch it until the chicken breast is gummed and sticky; Then add a small amount of cassava starch, which will form a protective layer on the surface of chicken breast, and then lock the water. Finally, put the vegetable oil on it and mix it. After pickling for half an hour, the next practical operation can be carried out.

Tip: Edible salt, water, tapioca starch and vegetable oil are all indispensable condiments for curing chicken breast, and their order is also very critical and can't be wrong. Be sure to put edible salt first, because adding edible salt can change the characteristics of protein, which is beneficial to the digestion and absorption of water behind. Put salt and catch it evenly before releasing water, so that the chicken breast can absorb enough nutrients, and the chicken breast will naturally be more tender when it absorbs water. Cassava starch is actually added to lock in the water, and finally vegetable oil is added to mix, which can attach another layer of floating oil to the chicken breast, so that it will not stick to the pot very easily when frying or frying.

Knowing this pickling method, the preserved chicken meat is especially tender. In the future, whether it is fried or fried, it is not firewood at all, and it is very soft and delicious. Of course, if you also think that your chicken breast is very firewood and tastes bad, you must try my pickling method, which will definitely change your attitude towards chicken breast. Please try it quickly.