A few days ago, my son taught me a way to make chicken breast delicious, saying it was a private secret recipe taught by a fitness instructor. Some people went home to buy chicken breast after listening.
The practice is also simple, that is, cut the chicken breast into slightly thick slices, add some baking soda to catch it evenly, and marinate it overnight. The next day, take out the washed baking soda, add Orleans barbecue material to marinate it, and then steam it or bake it. They are tender and fragrant, without oil or firewood at all.
I tried it, and it was really soft and delicious, which subverted the impression of the past. It would be praised to serve a plate for guests.
The secret is baking soda.
Baking soda, white powder, also known as sodium bicarbonate, is an acid salt produced by neutralization of strong base and weak acid, and it is weakly alkaline when dissolved in water.
It belongs to a series of food leavening agents, which can be added when making steamed buns and other pastries or western-style cakes to help fermentation. Adding baking soda to cooked meat can soften loose fibers while locking water, and also neutralize meat acid and turn it into slightly alkaline, so it is more juicy and healthy, and its taste is fresh and tender.
The most popular barbecue marinade for seasoning is New Orleans, which is fresh, sweet and spicy, and will not suppress the meat flavor.
In practice, when I bought it, I saw that the shopkeeper poured it directly on the chicken wings and mixed it. I was curious to ask why the dry ingredients were not mixed with water first.
The shopkeeper said that not only do you not add water, but you should also dry and dry the washed chicken wings until there is no water on the surface, because there is salt in the material, which will kill some of the water in the chicken during the curing process.
Therefore, you don't need to add water to adjust the marinade, otherwise the taste will be absorbed by the water, and it will be wasted. Only by mixing directly can you save the material and taste it, and it will be bright and not sticky.
Roasted chicken breast
Ingredients: 2 pieces (430g) of chicken breast, 0/0g of baking soda/kloc, 20g of New Orleans barbecue marinade.
Practice:
1. Wash the chicken breast and cut it into small thick pieces. After drying, put it in a fresh-keeping box, add 10g of baking soda and grab it evenly by hand.
Try to stick baking soda on every piece of chicken, then cover it and put it in the refrigerator and refrigerate it overnight.
2. Take it out the next day, rinse the chicken breast under running water, and then put it on kitchen paper to absorb excess water, so that each piece of chicken is dry.
3. Put the chicken breast into the fresh-keeping box and pour in the New Orleans barbecue marinade.
4. After mixing evenly, cover it, and keep it in the refrigerator for more than 6 hours.
Marinade doesn't need to be mixed with water in advance, just mix it in directly, which not only uses less materials, but also makes it easier to taste, so you don't need to put too much. It's not good if it's too salty, and it will be light red after mixing well.
5. Put the preserved chicken breast piece by piece into the baking net covered with tin foil.
Lay all the pieces flat, don't pile them together, and let each piece of chicken breast be heated evenly.
6. Put it in a preheated oven at 200 degrees 10 minute, and bake until the chicken breast is dripping with water and can smell the fragrance.
Tips:
The chicken breast preserved with baking soda must be cleaned repeatedly, and the less it remains, the better, so that the flavor of the chicken will not be disturbed.
Roast chicken in New Orleans can be bought in supermarkets in vegetable markets. One bag can be used many times, and the degree of spicy can be chosen at will. There are three flavors: low spicy, medium spicy and heavy spicy, and medium spicy is not so spicy.