raw materials
corn, loofah, chicken breast, carrot, sugar, tapioca starch and salt
Method
1. Stir-fry chicken, then add corn, loofah and carrot.
2, sugar, tapioca starch, salt to make juice, pour it and stew it for a while.
spicy chicken breast
raw materials
main materials: chicken wings 4g, condiments: 1g of pepper noodles, 5g of ginger, 8g of shallots, 15g of pepper noodles, 2g of sugar, 5g of salt, 4g of soy sauce, 1g of rice wine and 35g of cooking oil
Method
1.
2. strike a fire in a pan, put in cooking oil, pour the pickled chicken pieces with black pepper into the pan and scatter them, fry them for 2-3 minutes and fish them out;
3. strike a fire in a pan, leave the bottom oil to boil, stir-fry the onion and ginger until fragrant, and then stir-fry the pepper powder, pepper noodles, salt, white sugar and chicken nuggets with black pepper evenly.
Tips
Food compatibility:
Chicken wings: Chicken should not be taken together with wild pheasant, wild turtle, mustard sauce, crucian carp, grass carp, rabbit meat, plum fruit, river shrimp, white sesame, Huang Juhua and its onion, ginger and garlic;
eating with white sesame and Huang Juhua is easy to be poisoned;
Eating with plum fruit and rabbit meat will cause diarrhea;
if you eat with mustard sauce, you will get angry.
Curcuma Chicken Roll
Raw materials
1 cup of plain yogurt, 1 onion, chopped, 2 tablespoons of lemonade, 1 tablespoon of turmeric powder, 1/4 tablespoon of fennel powder, 1/2 tablespoon of Chili noodles, 1/2 tablespoon of salt, 1/8 tablespoon of ginger slices, 1/8 tablespoon of pepper, black pepper and chicken breast. 1 bunch of fresh parsley
method
1. Clean the onion, peel it, take half of it and chop it for reservation
2. Wash the chicken breast, peel and boneless it, then cut it into strips and reserve it
3. Clean the loofah, hob it and reserve it
4. Wash the fresh parsley. Then put in the chicken breast, roll over the chicken breast, and wipe the sauce as evenly as possible. Cover the bowl with a fresh-keeping bag and marinate it in the refrigerator for at least 1 hour.
6. heat the outdoor barbecue grill to a high temperature, and wipe the surface of the hemlock with vegetable oil, remove the bowl from the refrigerator, remove the chicken breast from the marinade, shake it and remove unnecessary sauce.
7. Fry the roast chicken on the heated grill for about 5 to 7 minutes until the chicken breast turns dark brown and the management center is no longer light pink. Slice the chicken breast, each slice is about the same size, and set aside.
8. Pour the water, oil and the remaining marinade into a small wok and cook it with fire until it boils. After boiling, reduce the fire point, change it to low-medium fire, and cook it again for about 1 minutes until the broth thickens and just begins to bubble. Add the chicken breast and mix it, so that the sauce can cover the chicken breast adequately.
9. Put the chicken breast on the pita bread toast, and then put the loofah and parsley on the chicken breast to serve. It is more delicious when rolled up.