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Fried chicken slices with onions:

Fried chicken slices with onions: 250g onion, 1 garlic powder, proper salt, light soy sauce cooking wine, proper starch, proper oil steps: cut chicken breast into thin slices, add salt, light soy sauce, cooking wine and starch and marinate for 10 minutes. Shred onions and set aside minced garlic. Cool the oil in a hot pot, stir-fry the sliced chicken until discolored, serve and set aside. Then pour in the right amount of oil, add shredded onions and chopped garlic and stir-fry until fragrant.

Prepare ingredients: cut the chicken breast into thin slices and marinate with salt, sugar and pepper for 10 minutes. Shred onions and set aside. Hot pot cold oil: add the right amount of cooking oil to the pot, heat it up and stir-fry with minced garlic to give a fragrance. Add the chicken to stir-fry: pour the pickled chicken into the pan and stir-fry quickly until the color changes. Add onions and stir-fry: add shredded onions and continue to stir-fry until the onions are soft.

Preparation materials: wash the chicken breast and cut it into thin slices and marinate it with salt, light soy sauce, cooking wine, water starch and a small amount of oil for 10-15 minutes. Peel and shred onion, slice garlic and ginger, shred green and red pepper and set aside. Hot pot cold oil: add the right amount of cooking oil to the pan, heat the oil, put in the pickled chicken slices, quickly stir-fry until the chicken changes color and is basically cooked, and then serve.

Before preparing a delicious fried chicken slices with onions, we first need to prepare the necessary ingredients.

Fried chicken slices with onions is a home-cooked dish with good color, taste and taste. it is simple and nutritious, and is loved by the majority of families.

How to stir-fry chicken is delicious and tender?

1. Prepare chicken: choose fresh chicken, which can be chicken breast, chicken leg or chicken breast, and cut into pieces of appropriate size. Seasoning: put the chicken pieces into a bowl, add the right amount of salt, pepper, cooking wine, light soy sauce, oyster sauce and other seasonings, stir well, marinate for 15-20 minutes to taste.

2. In the process of stir-frying chicken, you can add some water or chicken soup. This increases moisture and makes the chicken more slippery and tastier. The time to control the stir-frying time for fried chicken should not be too long, and it is necessary to master the heat. Too long cooking time will cause the chicken to become dry and hard and lose its tender and slippery taste. Add the right amount of cornflour when stir-frying chicken, you can add some cornflour.

3. To make the chicken delicious and tender, you can follow the following steps: choose tender chicken: choose fresh chicken of good quality, preferably chicken breast or chicken leg, which are relatively tender. Sliced or sliced chicken: cut the chicken into even pieces or slices, which can improve the speed of cooking and the taste of the chicken. Pickled chicken: use some seasonings to marinate chicken, such as light soy sauce, cooking wine, ginger and minced garlic.

4. Choose fresh and tender chicken: choosing fresh and tender chicken is the key to stir-fry delicious and tender. You can choose parts such as chicken fillet or boneless chicken leg, remove the fascia and lump on the surface of the chicken, and then cut it into blocks of appropriate size. Pickled chicken: pickled chicken can make it more flavorful and tender. You can use some seasonings, such as salt, pepper, light soy sauce, cooking wine and so on.

How to make fried chicken?

Fried chicken in sauce: first cut the chicken into pieces, marinate it with oyster sauce, light soy sauce, soy sauce, cooking wine, a little sugar and starch for a period of time, then stir-fry until raw, then add vegetables, spring onions, ginger and garlic, sprinkle with a little pepper powder before coming out of the pan to enhance the aroma.

Slice the chicken breast, add half a tablespoon of chicken powder and a small amount of salt. Rub it evenly with your hands and marinate for ten minutes. Wash the green pepper and cut it into slices. Heat the oil pan, add the green chili, add the right amount of salt and stir-fry until the chili slightly softens. Pour in the sliced chicken and stir-fry. Change the color of the chicken and stir-fry it in Lao Gan's mother until it tastes.

Choose chicken leg meat to taste strong, clean and chop into small pieces. Prepare the ingredients: cut the ginger into slices and cut the chili peppers into small pieces. Wash onions, green peppers and carrots and cut them into diamond slices. Put oil in the pan, stir-fry pepper over low heat, and then add sliced ginger, garlic and dry red wine to stir-fry.

Ingredients: 200g chicken, 5 dry red wine peppers, 1 green onion, 1 ginger, 2 green peppers. First, prepare the right amount of fresh chicken, wash it and chop it into small pieces. Add the right amount of water to the pot, bring to the boil, put in the chicken pieces, boil for two minutes, remove and control the dry water. Wash the chili, ginger, green onion and green pepper and cut them.

Ingredients: chicken side, five or six green peppers, two garlic, half a package of spices. Wash the green pepper and cut it well. you don't need to cut it too fine and a little bigger. Wash the garlic and peel it off, then cut it evenly into slices, slightly larger. Put the chicken in the oil pan, put more oil, stir-fry the chicken for a long time, stir-fry the chicken until yellow, add a little soy sauce and add some salt.

The third is the ingredients: stir-fry chicken with soy bean sauce instead of dried tempeh, which is usually used for cooking. Because in addition to Douchi, there are also oil and sauce in the soy sauce. As an ingredient, the taste will not be dry and the taste will be much richer. If dried Douchi is used, it is best to steam or stir-fry Douchi with a little oil first, otherwise it will affect the taste. It should be noted that Douchi already contains salt, so those with light taste do not need to add additional salt.

How to fry Sautéed Chicken Slices in Egg-White with all kinds of flavors?

Put the chicken slices in a bowl, add salt, white pepper, cooking wine, light soy sauce, egg white and a small amount of cornflour, stir well and marinate for 10-15 minutes. Wash green and red peppers, remove seeds and cut into shreds or small slices. Slice ginger, chopped garlic, chopped onion and set aside. Add the right amount of water and starch to the pickled chicken slices and mix them well so that the surface of the chicken slices is covered with a thin paste.

Shandong cuisine: Braised Sea Cucumber with Scallion, Braised Intestines in Brown Sauce, sweet and sour carp and Sautéed Chicken Slices in Egg-White Shandong cuisine are the first of the eight major cuisines in China, famous for their exquisite knife craftsmanship and exquisite cooking skills. Among them, Braised Sea Cucumber with Scallion is one of the representative dishes of Shandong cuisine. Sea cucumbers are soft, waxy and delicious. Braised Intestines in Brown Sauce ruddy color, soft waxy fat but not greasy, memorable. Sweet and sour carp crisp inside tender, sweet and sour delicious, Shandong cuisine is a quite distinctive dish.

After Sautéed Chicken Slices in Egg-White became famous, Huaiyang cuisine, Sichuan cuisine and other cuisines all have this dish. It is usually made of chicken breast, eggs and other ingredients. After the dish is finished, the meat slices are white in color, tender and fragrant, shaped like hibiscus. Sweet and sour carp, traditional Shandong cuisine, Jinan north of the Yellow River, the Yellow River carp meat taste pure, tender and delicious. Braised prawns are made of prawns, sugar, chicken soup and so on. The color is ruddy and bright, the shrimp meat is fresh and tender, and the taste is delicious.

How to learn to make fried chicken slices with chives?

Prepare ingredients: wash the chicken breast and cut it into thin slices or shreds. Marinate with cooking wine, salt, pepper and a little light soy sauce for 10-15 minutes. Wash the leek and cut it into sections. Cut the ginger and garlic and set aside. Hot pot cold oil: add the right amount of cooking oil in the pot, when the oil is 50% hot (about 150 degrees Celsius), add ginger and garlic and saute. Fried chicken: pour the pickled chicken into the pan, stir-fry quickly until the color changes, be careful not to heat too much, so as not to age the chicken.

Leek Stir-Fried Rice Cake: soak the New year cake slices in water and drain. Cool the oil in a hot pot, stir-fry the cake slices until slightly yellow, then add the chives, stir well and add the right amount of salt, sugar and light soy sauce to season. This dish rice cake glutinous soft, leek yellow fragrance, is a delicious snack. Stewed spareribs with chives: cut the ribs into pieces and marinate them with cooking wine, light soy sauce and ginger slices.

Raw materials: leek, front leg meat, salt, chicken essence. Wash the chives and cut into sections and set aside. Slice the front leg meat and set aside. Put the sliced meat into the pan and stir-fry over medium heat until the oil comes out. Stir-fry the chives over high heat. Stir-fry until the chives change color, add salt and chicken essence and stir well to turn off the heat. Put it out of the pan and serve it.

Pour the processed leek into the pan, stir-fry quickly, soften the leek yellow, and season with the right amount of salt. Sautéed Sliced Pork with Pepper and Chili: pour the previously fried meat slices back into the pan and stir well with the leek quickly. Seasoning sauce: according to personal taste, you can add a small amount of old color, and then add chicken essence or monosodium glutamate to improve freshness. Stir-fry quickly to let the sliced meat and chives fully absorb the flavor of the seasoning.

Stir-fry chives: leave a little oil in the pan, heat and add minced garlic and ginger to saute, then add chives to stir-fry quickly. Add seasoning: when the leek is almost ripe, add the right amount of salt seasoning, according to personal taste can add some chicken essence or monosodium glutamate to increase freshness. Sautéed Sliced Pork with Pepper and Chili: pour the previously fried sliced meat back into the pan and stir well with leek, so that the flavor of sliced meat and leek is fully integrated.

Stewed chicken with leek: cut the chicken into pieces and marinate it with cooking wine, sliced ginger and so on. Wash the chives and cut them into sections. Refuel in the pot, first stir-fry the chicken until it changes color, then add enough water and chives, add seasoning, turn to low heat and simmer until the chicken is cooked and rotten, and the chives are also soft and rotten. The soup of this dish is delicious, the chicken is soft and rotten, and the aroma of leek can well permeate the chicken.

How to stir-fry chicken slices

1. Wash and slice the chicken, mix well with salt, pepper and cornflour, marinate for 15 minutes, shred ginger, garlic and onion, tear the fungus into small pieces, and slice the carrots. Put oil in the pan and stir-fry the pickled chicken until white. Add ginger, shredded garlic, sauce and fungus, stir-fry for a while, add salt and serve.

2. Add appropriate amount of water and starch to the pickled chicken slices and mix them well so that the surface of the chicken slices is covered with a thin paste. Pour an appropriate amount of vegetable oil into the pan, heat and add the chicken slices, stir-fry quickly until the chicken slices change color, and the meat quality can be tightened to control the oil. Leave a small amount of oil in the pan and stir-fry with sliced ginger and minced garlic. Add shredded green and red peppers and stir-fry quickly until uncooked.

3. How to stir-fry the chicken is tender and delicious as follows: the chicken is delicious and tender after being pickled.

4. then, add half a tablespoon of chicken essence and a little salt to the sliced chicken, gently rub it with your fingers, let the seasoning fully penetrate into the chicken, and marinate for 10 minutes, so that the cooked chicken will be more tender and juicy. Green pepper is an important element to enhance flavor, wash and cut into thin slices. Pour the right amount of cooking oil into the pan, heat it over low heat, then add the green pepper slices and the right amount of salt, and slowly stir-fry until the green pepper softens slightly to release a fresh aroma.

5. Fuel consumption is 100g). Cut the chicken into thin slices, add egg whites and wet hoof powder (5 grams) and mix well. Add wet foot powder (10g) and sesame oil (a little) to the sauce to thicken in a bowl. Squeeze sprouts of sour ginger to remove sour vinegar. Heat the wok and pour in the peanut oil. At 140 degrees Celsius, drop the chicken slices and pull the oil until cooked. Remove. Pour out the oil, stir-fry the chili pieces, minced garlic, chopped onions and ginger sprouts, then sliced chicken, splash into the Shao wine, add a bowl to thicken and stir well.