Materials

a: Chicken Breasts

b: Breadcrumbs, Powder, Eggs c: Salt, Powdered Ginger, Powdered Black Pepper

Methods

1, chicken breasts rinsed and drained, put in a cooking machine and beat into a meat paste, put the right amount of powdered ginger, powdered black pepper, salt, egg white liquid, mix well, and then stir in one direction on the strength.

2, take the appropriate amount of meat, pinch a few times, and then rolled into a ball.

3. Roll in a thin layer of cornstarch.

4: Roll on a layer of breadcrumbs.

5: Gently flatten or mold into shape.

6: Fry in a hot frying pan over medium heat for 3 minutes (adjust the time according to the size of the chicken pieces), remove.

7, all poured into the frying pan, low heat re-frying, frying until the surface of the golden brown, with a paper towel to absorb the oil can be.

Eat when you can dip in tomato sauce, sprinkle some black pepper powder

Apple remind

1, chicken beat a little thicker, do not beat into the puree ha, coarse texture will be a little better

2, the meat paste rolled round before you do not forget to pinch on a few times, the meat will be a little tighter, not too loose.

3, frying time to control the heat and time, with medium-low heat, do not fry the outside of the scorched, the inside is not yet cooked