Exercise:
1. Wash the chicken breast, put it in a pot and add water to cook it.
2. Slice celery with a paring knife.
3. Cut celery into finger-long filaments.
Soak shredded celery in ice water.
Cut carrots into filaments.
6. Soak shredded carrots in water.
7. Squeeze the pepper into Chili oil for later use.
8. Tear the cooked chicken breast into filaments.
9. Cut celery and carrots into shredded chicken after controlling water.
10. Add salt, vinegar, chicken essence and Chili oil, and mix well to serve.
Chicken breast 1 2 slices, cucumber 1 strip, garlic white (shredded) 1 strip, a little salt water, a little sesame oil and white vinegar1spoon.
Rice wine 1 and 1/2 tsps, a little soy sauce, sugar 1 tsp, salt 1 tsp.
[production process]
(1) Cook the chicken breast, soak it in cold water, and shred the meat by hand.
(2) Slice cucumber, shred garlic and marinate with salt water for later use.
(3) Sprinkle seasoning on shredded chicken, add shredded garlic and stir well. Finally, put cucumber aside, and sprinkle sesame oil to make it cool and appetizing.
1. Add some cooking wine and salt to the chicken breast and cook it. In order to reduce the cooking time, it can also be halved.
2. Cool the cooked chicken and tear it into strips with any thickness by hand.
3. Wash broccoli, cut it into small pieces, boil it in water and pour it in cold water.
4. Put shredded chicken and broccoli in a large bowl, pour in cold soy sauce and a little vinegar and mix well, then add salad dressing.
A small bowl of cooked shredded chicken, half a onion, half a carrot, half a lantern green pepper, a handful of coriander, a proper amount of water-borne fungus, 4 tablespoons of fish sauce, 2 tablespoons of sugar +0, 2 tablespoons of vinegar, 2 tablespoons of sesame oil, and garlic 1 tablespoon.
working methods
1. Cook the chicken first, let it cool and then shred it for later use. Then mix all the seasonings in a small bowl.
2. After shredding onions, green peppers and carrots, soak them in ice water in a large container for at least 20 minutes. This step is the key to remove the pungent taste of onion and the astringency of green pepper and carrot.
3. Blanch the shredded auricularia auricula with boiling water, immediately put it in cold water to cool and keep the crisp taste, and drain the water for later use.
4. Take out all the onions, green peppers and carrots, control the moisture, and add coriander segments and shredded chicken with fungus.
Add seasoning and stir well. Cover the refrigerator and refrigerate for 20 minutes before serving.
300g of cooked shredded chicken, 0/00g of kohlrabi/kloc-,50g of carrot, 20g of shredded onion and 4g of green leaves.
Garlic and peanuts 100g, salt 3g, sugar 5g, white vinegar 5g, ice water 10g, fish sauce 10g.
manufacturing process
1. Soak shredded kohlrabi, shredded carrot and shredded onion in water for 30 minutes respectively, remove and drain.
2. Add salt, sugar, white vinegar and fish sauce into shredded carrots and mix well to make sweet and sour materials.
3. Mix shredded chicken, shredded kohlrabi, shredded onion and green leaves, add sweet and sour ingredients and sprinkle with peanuts.