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What if the fried chicken is too dry?

You can also try again, the diced chicken will be mixed with a little water and starch, of course, does not affect the original seasoning, pickled for 10 minutes, put in the bottom oil, stir-fry over high heat to turn a little white and immediately out of the pan.

Egg white. Slippery and tender egg whites are also good lubricants. When pickling chicken, add egg whites to make the chicken not only fresh and tender, but also very smooth. When making a dry dish such as diced chicken, be sure to add it. White vinegar. The meat of an older chicken is old in itself. At this point, the chicken needs to be soaked in white vinegar. Pour white vinegar into the chicken, then add a small amount of water, soak for about 2 hours, and then remove the chicken for cooking. The chicken soaked in white vinegar will be relatively tender.

Quick stir-fry: even if it is fried chicken, it should be stir-fried quickly to shorten the cooking time as much as possible to avoid aging meat. Pay attention to the heat: whether it is stewing, boiling, steaming or stir-frying, the mastery of the heat is very important. Too much fire can quickly harden the surface of the chicken, and too little fire may cause the chicken to be undercooked. Through the above steps, the success rate of chicken cooking can be greatly improved, the tender and smooth taste of chicken can be maintained, and the dried chicken can be avoided.

Another way to make diced chicken tender but slightly less tasty is to mix it with wet starch before stir-frying. Be careful not to let the starch be too thin or too dry. It is best to keep the paste. This method also works well, but it should be noted that some of the freshness of the chicken may be lost in the process of high-temperature cooking. Finally, when cooking chicken food, be sure to put salt before or about to come out of the pot.

Slippery and tender egg whites are also good lubricants. When pickling chicken, add egg whites to make the chicken not only fresh and tender, but also very smooth. When making a dry dish such as diced chicken, be sure to add it. A chicken with old white vinegar will have an old meat. At this point, the chicken needs to be soaked in white vinegar. Pour white vinegar into the chicken, then add a small amount of water, soak for about 2 hours, and then remove the chicken for cooking. The chicken soaked in white vinegar will be relatively tender.

The hotel gives a lot of shredded meat, sliced meat and diced chicken how to make the meat slippery in the pot.

1. The method is simple: add bean powder, water and a small amount of salt and stir evenly in one direction until the added water is completely eaten into the meat. Then add water again and continue the above method until the water is eaten by the meat. Finally, add egg whites and stir well. If you put it into the pot, remember the trick of hot pot and cold oil to make it smooth and tender.

2. Sizing is to mix seasonings such as salt, pepper, soy sauce, onion and ginger juice with raw flour and eggs into the meat, so that the meat absorbs enough water and is wrapped in starch pulp, so that the meat is not easy to lose moisture and nutrients in the cooking process, so as to keep the meat fresh and tender.

Step 1, taste and absorb water: first, put salt, soy sauce, monosodium glutamate and pepper in the sliced chicken, and add the right amount of water, stir evenly with hands or chopsticks for about 30 minutes, remember, be sure to add water, water is about 1/5 of the weight of meat, the smaller the meat, the greater the area of fiber tissue damage, the more water should be added, if there is less soda, you can make the meat absorb more water.

4. [specific method] the first step is to slice the chicken breast and cut it along the texture as far as possible, so that it is not easy to break when stir-frying. Add a little salt, a small spoonful of pepper and a spoonful of soy sauce to give the shredded chicken a bottom taste. The second step is to break in an egg white and grasp it well. adding egg white can make the shredded meat more smooth and tender, while the egg white wraps the shredded meat and blocks the shredded meat from direct contact with high temperature, which will not destroy the nutrients.

The practice of starched chicken with original flavor

Knead a little water to allow the chicken to absorb plenty of water. Practice: cut the chicken, add the right amount of water, keep beating with your hands, let the water into the chicken, and beat until it is sticky. (2) add egg white and wrap the chicken that has absorbed water. When the chicken is blanched or oiled, the water will precipitate. What to do: add an egg white, wrap the water in the chicken, and then keep stirring with your hands to wrap the egg white around the chicken.

Remove the fat fascia from the chicken breast and cut it into diced pieces the same size as strawberries. Add the right amount of salt and white pepper starch to the diced chicken and marinate for 10 minutes. Pour oil into the pan and saute the shredded ginger. Add the pickled diced chicken. Stir well until the diced chicken changes color. Then add 2murmur3 dripping soy sauce and continue to stir-fry evenly. Pour in diced strawberries. Stir and stir quickly and evenly.

In the process of cooking corn chicken, egg whites are usually used for sizing in order to keep the chicken tender and smooth. However, this paper provides a simplified method: only aqueous starch is used as sizing agent. In fact, it works just as well. Water starch can not only provide a protective layer for chicken to prevent excessive water loss in the stir-frying process, thus keeping the meat tender and smooth, but also more convenient to operate, without additional preparation of egg whites.

Chop up the bright red pepper and set aside. Mix half of starch, half of cooking wine, egg white and salt to make egg white starch paste for use. Peeled and sliced ginger and garlic, shredded onion and white onion, moistened the remaining starch with water, and then mixed with soy sauce, cooking wine and broth to make onion and ginger soup paste for use. Gently pat the chicken breast with the back of the knife to make it soft and easy to taste. Then cut into diced chicken, add mixed egg white starch paste and soak for a few minutes.

Chicken breast is sliced and starched: diced chicken and sliced chicken are delicious to operate, but sometimes the meat we stir-fry is always very tasteless and tasteless. In fact, the secret of how to stir-fry diced chicken and sliced chicken lies in the sizing.

Starch: starch is used to starch chicken to make it taste more tender and smooth, usually using 2 tablespoons (about 30 grams). Choose either chicken breast or chicken leg. Cut it into small pieces and marinate it with salt, white pepper and starch for 20 minutes. Pickling can not only increase the flavor of chicken, but also make it more tender and smooth.

How to mix the diced sauce of Kung Pao Chicken

1. One spoonful of salt, three spoonfuls of sugar and one spoonful of chicken powder. One spoonful of soy sauce, two tablespoons of tomato sauce, three tablespoons of vinegar. There is sugar and salt in tomato sauce, increase or decrease as appropriate. If you don't like tomato sauce, you can skip it. If it's ketchup, put more sugar in it. Finally, stir well and mix it into juice.

2. Gongbao juice is seasoned with the simplest soy sauce, vinegar and sugar. The general proportion of Gongbao juice is 1 tablespoon salt, 1 tablespoon soy sauce, 3 tablespoons sugar, 3 tablespoons balsamic vinegar, or 4 tablespoons balsamic vinegar, 2 tablespoons light soy sauce, 1 tablespoon old soy sauce, 4 tablespoons sugar, 1 tablespoon salt. The Kung Pao flavor in Sichuan cuisine is a spicy flavor extended from the litchi flavor. Litchi flavor is made of salt, vinegar, sugar, soy sauce and cooking wine, and mixed with the spicy aromas of ginger, spring onions and garlic.

3. The materials that need to be prepared in advance include: 200 grams of chicken, right amount of sugar, right amount of pea starch, right amount of green onions, right amount of vinegar, right amount of soy sauce, right amount of dried pepper, right amount of garlic, right amount of cooking wine, right amount of dried pepper, right amount of salt, right amount of pepper, right amount of ginger, right amount of pepper, right amount of crispy peanuts. Mix pea starch, salt, pepper, sugar, vinegar and soy sauce together to make a sauce.

4. Remove the bones, peel and wash the chicken legs, pat the grouse with the back of the knife, cut into 5cm diced chicken, sliced ginger and garlic, and cut the green onions into small circles. Add a little yellow rice wine and a little salt to the diced chicken, repeatedly grasp the stickiness with your hands, and then add the dry starch to grasp well. Mix sugar, rice vinegar, cooking wine, light soy sauce and salt into a container, add spring onion, ginger and garlic, and add proper amount of water to make sauce.

5. Sprinkle with a little oil (such as sesame oil) to enhance fragrance, sprinkle with chopped onions or coriander before coming out of the pot. In short, the authentic Kung Pao chicken sauce needs to be fine-tuned according to individual tastes and characteristics of ingredients. The action of blending should be fast to ensure the smoothness of the diced chicken and the richness of the sauce. In addition, the preparation of sauce should also increase or decrease according to the amount of diced chicken, so as to ensure that each piece of chicken can be evenly wrapped in sauce, showing the best flavor of Kung Pao chicken.