Chuanxiang chicken fillet is categorized as fried food, for the children when very tempting, but fried food or less to take the good, for some of the children in the growth of this point is very important to pay attention to. There are also some people who are afraid of fat frying food or do not have to eat good because of its fat rate is still very high, then Chuan Xiang Chicken Fillet method is what?
Key raw materials
Marinated tender chicken breast 1000 grams, Chuanxiang chicken fillet frying powder 165 grams
Seasoning ratio: powder: water = 1: 1.2 ~ 1.3
Other seasoning: water (cool or cold water) 200 grams
Detailed process
Step 1: Select fresh chicken or chicken breast, clean, cut into small pieces. Cut into small well-proportioned pieces and set aside. Add 4.5g of Very Spicy Marinade and 30g of cool water for every 100g of chicken breast pieces. Mix the marinade with the water and then pour the marinade into the black pepper chicken pieces, mix well and marinate for more than two hours.
Step 2: In accordance with the proportion of batter (Szechuan chicken fillet powder: water = 1:1.2 ~ 1.3), the amount of fried powder and water, mix well, reserved; every 100g of marinated chicken breasts to add 25g of well-mixed pulp, mix well, to ensure that the paste is well-proportioned with the meat particles; draining off the unnecessary pulp, to no large strands of pulp flow down on the can.
Step 3: the drained pulp after the black pepper chicken pieces covered with powder, force a little pressure, and then force with the powder rolling, kneading meat (do not have to be too hard, pay attention to the meat particles dispersed, to prevent adhesion) to ensure that the surface layer is completely covered by the powder capsule can be pawed to remove the darkness, will be boarded by the powder of the black pepper chicken pieces to pawing the powder basket gently trembled, so that the black pepper chicken pieces of the surface layer of the appearance of course, the appearance of the scales, to be deep-fried.
Step 4: frying: pot into the appropriate vegetable oil (about 2 to 3 times the amount of chicken fillets to be fried), it is recommended that: the water temperature control at 175 ℃ ~ 180 ℃, time 2 minutes to the surface layer of the tone of the golden brown can be.
Sichuan Xiang chicken fillet method described in detail above to, it is the original is the chicken breast, we understand that chicken breast is very nutritious, but it is the method of frying, so for some children and fear of fat groups or less to take the good. But grasp its method is still very good, can personally do it and then appropriate to take on the line.