Chinese Food
Carrots on the wall everyone loves to cook chicken with carrots
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Carrots and chicken are cooked at the same time. When the carrots are soft, waxy, crispy, and fragrant, the chicken juice with its own sweetness and full absorption is cooked. Both the old and the young love it. They voluntarily supplement carotene, vitamins, folic acid, pectin and dietary fiber.
Cooking ingredients
Cooking Steps
Step1:Clean and chop chicke
Step2:Wash 3 or 4 times after chopping. Wash off the blood. Take out the drained water for us
Step3:Jingcong cut, ginger slice, carrot clean, clean and cut into small pieces of hob for us
Step4:Hot oil, medium and low heat, next small piece of ice suga
Step5:Ice sugar is burned. It bubbles into caramel color
Step6:Next step 2: wash the chicken in the water. Stir fry it with suga
Step7:Stir fry until the chicken is dry and evenly colore
Step8:Turn down the heat and pour 1 spoon of cooking win
Step9:Add ginger slices and half scallion. Stir fry for a whil
Step10:Stir fry the carrots. Coat each carrot with oil
Step11:Hot water. Not a lot of water. Fresh carrots will produce some water
Step12:Then seasoning - add salt, 1 small piece of ice sugar, 1 scoop of raw soy sauce, and 1 / 2 scoop of old soy sauce; stir fry the seasoning evenly, turn the heat on medium high, cover it with a small heat and simmer it; remember to mix it once in the middle.
Step13:When the soup in the pot is still thick and the carrots are soft and waxy, the remaining half of the green onion section is added. The green onion section is mainly used to improve the color and taste. Stir fry slightly to make the pot. You can taste whether the carrot has been soft waxy. If not, add some hot water and continue to simmer over low heat until it is soft waxy and delicious. Then add onion.
Step14:Soft, waxy and fragrant carrots are very popular.
Cooking tips:There are skills in making delicious dishes.
