First, cut the chicken breast into shreds, then soak it in marinated water for half an hour. The marinated water is mixed with 20g marinated powder for each catty of chicken, and then mixed with 50g of water. Then, the fried chicken powder is paddled (the ratio is 1kg of fried chicken powder to 1kg of water), then the shredded pork is put into the paddle, wrapped with a paddle, drained, and then put into bread crumbs, shaken with a layer of bread crumbs, separated, shaken off the excess bread crumbs, and fried in an oil pan.

Crispy fried beef steak

Ingredients: 2 slices of beef tenderloin, 4g of salt, cooking wine 1 spoon, one egg, dried starch 1 spoon, 2 tablespoons of bread crumbs, and oil.

Practice:

1. Beef tenderloin slices on the chopping board, and beat the beef tenderloin with a kitchen knife. Beat into thin slices.

2. Add salt and cooking wine to the beat beef tenderloin and marinate for 20 minutes. Beat the eggs into egg liquid.

3. Dip the beef tenderloin with dry starch, egg liquid and bread crumbs in turn.

4. Heat the oil pan in medium heat. When it is 50% hot, put the cattle into it, fry both sides until golden brown, and take out and drain the oil.

fried beef steak

Ingredients: beef tenderloin 800g, white sesame 20g, egg 50g, spicy soy sauce 20g, refined salt 2g. 5 grams, 2 grams of monosodium glutamate, white flour 15 grams, cooked flower oil 1000 grams (actual consumption 75 grams).

Operation: 1, remove the fascia from the beef tenderloin, cut it into pieces with a length of13cm, a width of 8cm and a thickness of 6mm, pat it with a knife, and put each piece into a porcelain pot with a distance of 6mm, then add salt and monosodium glutamate for slight stains, and taste it.

2. Beat 50 grams of eggs evenly, dip the stained steak in flour, dip it in egg liquid, and put it in a dish with sesame seeds, so that sesame seeds are stuck on both sides of the steak and it will be fried.

3. Heat the frying pan, add the cooked peanut oil, and when it is half-cooked, add the steak piece by piece, fry for about 2 minutes, and turn the steak over. Fry again for about 1 min until it turns golden yellow, scoop it up with a colander, drain the oil, and cut each piece into 6 small pieces.

4. When eating, serve on the table and bring a small dish of soy sauce with you.

raw material

4 chicken thighs, eggs 1 chicken, 20g of dry flour, 3g of refined salt, 50g of bread crumbs, 2g of pepper and 50g of cooked lard.

manufacturing process

(1) make a straight cut on the chicken leg meat, remove the leg bones to separate the leg meat, spread it evenly on the chopping board, pat the chicken skin on both sides with the back of the knife a few times, mix the two sides with pepper and salt, and then pat the flour. Knock the eggs in a bowl, stir them with bamboo chopsticks, spread them evenly on the chicken and pat them with bread crumbs;

(2) put hot oil on a wok and burn it to 60% heat, then put the chicken into a frying pan and fry it until it is crisp, then scoop it up, and change it into a diamond-shaped plate to make a big chicken steak.

Pickling chicken must pay attention to the method and time of pickling, and at the same time pay attention to the proportion and weight of seasonings and spices used, as well as the fact that seasonings and spices take away the sweetness and umami of chicken itself, which is the most perfect pickling technique.

Traditional chicken steak marinade formula

material

20g of chopped green onion (about 2 pieces), 20g of Jiang Mo 1 0g of minced garlic, 4 teaspoons of allspice powder 1, sugar 1 tablespoon, monosodium glutamate 1 teaspoon, soy sauce paste1tablespoon, baking soda/kloc.

Practice: put all the ingredients into the blender and beat the bowl for about 30 seconds, then add the chicken chops and dip them in the marinade evenly on both sides, and let it stand for about 30 minutes.

Diy brings out the best fried chicken powder for the stomach

Why is the crispy chicken skin fragrant and crisp outside? Teacher Li is going to reveal the secret recipe of salted chicken fried chicken powder! Let you mix crispy fried chicken powder at home!

Formula of traditional fried chicken chops powder

material

200g of low-gluten flour, 400g of sweet potato flour, 0/00g of glutinous rice flour/kloc-0, 50g of egg-flavored flour.

Practice: mix all the materials.

Pepper salt powder

material

Salt 1 tablespoon, powdered flavor crystal 2 tablespoons, pepper 2 tablespoons, red pepper powder 1 teaspoon, spiced powder 1/4 teaspoon, galangal powder 1/2 teaspoon, licorice powder 1/2 teaspoon, cinnamon powder/kloc.

Practice: mix all the materials.

Fried perfect chicken cutlet

This dish is fried in a crisp way. If you want to make the skin taste more crisp, you can fry it once but not completely. After taking it out and letting it cool, you can fry it for the second time, and then you can eat the crispy chicken nuggets with crispy skin and tender inside.

1. Good chicken steak with fried chicken powder.

2. Heat the oil pan, put in a proper amount of oil and heat it to about 150℃, so as to measure whether the oil temperature is just right.

3. When the oil is warm, fry the chicken wrapped in powder in a pan with low heat.

4. When the chicken is fried for about 2 minutes, if the surface is golden and crisp, it can be picked up and drained.

5. Sprinkle a proper amount of pepper salt and pepper on the drained chicken chops to make delicious chicken chops, and it's absolutely ok.

Boneless chicken fillet is a kind of chicken fast food with fresh chicken breast as raw material, which is pickled, wrapped in crumbs, fried and quickly frozen. It can be sold in supermarkets, fast food chain stores and aquatic products wholesale markets. According to the needs of consumers, the tastes can be divided into spicy, original flavor, cumin, curry, etc. When eating, it can be fried at the oil temperature of 170℃ for 2-3 minutes. Because it is convenient to eat, golden yellow in appearance, crisp and delicious in taste, it is very delicious when dipped in ketchup and salad, and can be used for breakfast and fast food, so it has always been loved by consumers. As a deep processing product of chicken, boneless chicken fillet has the advantages of convenient processing and less equipment investment; Long shelf life, low-temperature refrigeration up to 12 months; Increase the added value of chicken10-40% and other advantages. The processing formula and technology of this product are introduced below:

I. Raw and auxiliary materials

Fresh chicken breast meat passed the veterinary health examination, and the fat content was below10%; Salt, monosodium glutamate, white sugar, knight chicken essence, etc. are commercially available; Spices and wheat flour are commercially available, compound phosphate is analytical grade, and pulp powder and wrapping powder are commercially available.

Second, the basic formula

Chicken breast 100kg, ice water 20kg, salt 1.6kg, white sugar 0.6kg, compound phosphate 0.2kg, monosodium glutamate 0.3kg, I+G0.03kg, white pepper 0. 16kg, garlic powder 0.05kg and other spices 0.8kg. Other flavors can be adjusted based on this flavor: Chili powder 1kg for spicy flavor, cumin powder 1.5kg for cumin flavor, and curry powder for curry flavor.