Chinese Food
Essential for fat reduction - homemade chicken breast lunch meat
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Lunch meat is really a product of all kinds of Kwai. No matter what you cook, stir fry, make soup or a quick sandwich in the morning, it can all match with it. But Su. Most of the things bought outside are made of pork. Absolutely, definitely not for people who lose fat. So think about making one with chicken breast. By the way, I'll make Hong Kong Style egg noodles for dinner-
Cooking ingredients
Cooking Steps
Step1:Wash chicken breast. Cut thin strips (easily mashed into mud). Use kitchen paper to absorb excess wate
Step2:Add some ginger slices. 1 tablespoon of soy sauce. Stir well. Marinate for 20 minute
Step3:Separate the egg white from the yolk. Add the egg white to the chicken. Put in the blender and mash it (the finer the chicken breast is, the better. The finer the taste is, the more delicate
Step4:Use the least amount of hydrated corn starc
Step5:Pour into the chicken puree. Add black pepper and sal
Step6:Stir clockwise and forcefully (during the mixing process, it is felt that the chicken puree is becoming more and more viscous, the arm becomes sour, and the resistance is obviously increased, which means it is already forceful
Step7:Prepare a high temperature resistant container. Apply oil on the bottom and all around. Lay a piece of oil paper on the bottom for demoulding at the back
Step8:Spoon part of the chicken puree into the bowl. And press it a little bit. Otherwise, there will be many small holes when there are bubbles in the middle of the steaming (when flattening, if the chicken puree is sticky, the spoon can be dipped in some water to wipe)
Step9:Cover with heat-resistant plastic wrap and make a small hole with toothpick. Steam in cold water for 20 minute
Step10:After 20 minutes, brush the separated yolk on the surface (I'm to avoid waste. You can leave it alone) and steam for another 5 minutes. That's OK
Step11:Cool down a little. Back off the mold.
Step12:Slice after cooling. The thickness is as you like. It's very delicate. Satisfied...
Step13:How can I make lunch meat without a bowl of Hong Kong Style egg noodles? The egg noodles are usually cooked with the first Ding. But it's fried instant noodles. How about the heat meter? I love Hong Kong Style alkaline water. So I made a Hong Kong Style soup. I blanched mustard. I fried meat and eggs in the afternoon. With my favorite alkaline water. A fat reduction breakfast will be done...
Cooking tips:There are skills in making delicious dishes.
