Braised chicken breast with beef tendon recipe-Chinese Food-best chinese food recipes-cooking food

Braised chicken breast with beef tendon

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Beef lean meat and chicken breast are both high protein and low fat meat. They are good food during the period of reducing fat and increasing muscle. They are not only of high nutritional quality, but also full. There is no soy sauce in the bittern in this formula, but the comprehensive fragrance of spices is very strong. The taste of meat is very good. We will not be bored if we eat a moderate diet. Although there are many kinds of bittern, they are commonly used at home. Even if one or two kinds are missing, it will not have a great impact. This formula is quick and convenient. Beef and chicken are Kwai brine. If only one of the meat is halogen, then the beef is to be stewed for 1.5 hours at the corresponding time. The chicken breast should be brine for 25 minutes. The front leg meat is recommended for beef. There are more lean meat. The meat is compact.

Cooking ingredients

sirloin:500g

chicken breast:12 blocks

brine:8

material:one

pepper:10

pepper (not available):34

fragrant leaves:one piece

cinnamon:a small piece

white pepper (not available):several

clove:about 5 capsules

fruit:half

fennel:20

Cooking Steps

Step1:Wash the beef and chicken. If you have time, it's better to soak them in cold water for a while. You can soak some blood.

Step2:After washing, put it in the pot. Add cold water. Fire and heat. You can wash the meat again after boiling. Change into clean water. Boil the marinated meat again. You can also skim the froth from the first boiling water. Continue to marinate the meat. It's just a matter of personal habits.

Step3:Waiting for the pot to boil. Prepare the side brin

Step4:After the pot is opened, pour in the brine. Turn down the heat. Cover the pot

Step5:After 25 minutes, the chicken breast is marinated. You can take it out first and put it aside.

Step6:In another hour, the beef is ready. At this time, it's better to put the chicken breast back into the pot. Let the pot cool naturally. This way, the meat can taste better.

Step7:After soaking for one or two hours (or overnight if the room temperature is not high), remove the meat and cut it into edible sizes. If you cut the meat directly, it will spread easily. You can also refrigerate the meat for half a day. When cutting beef, make sure to cut it against the grain. Cut off the grain.