Pickling of chicken chops

Mainly use kazin powder, salt, pepper and Chili powder, and pay attention to the fact that Chili powder must be less, just for refreshing. This is just the easiest way.

Introduce two more foods.

Mustard chicken chops: tomato sauce, appropriate amount of green mustard, spread on the surface and marinate for one hour.

Put some olive oil in the pot, fry the chicken, and turn off the heat when both sides are golden.

Punch some holes with toothpicks or forks, which will help the cooking and taste of meat.

Sprinkle a little salt and pepper, fork it with a fork, and it will be basically fine if there is clear water flowing out. Stir-fry for another half minute, and then you can cook.

There is a little oil left in the pot. You can fry some favorite vegetables and put them next to the chicken chops.

Sour cream chicken chops: a little pepper, salt and alkali 1/3 teaspoons, half a tablespoon of cornflour, and two tablespoons of oil. A can of cream chicken soup, 1/3 cups of sour cream, 2.5 teaspoons of mustard powder.

1. Wash chicken thighs, dry the water, peel and boneless, slightly thin the thick meat, pat loose and marinate for ten minutes.

2. Put the chicken on the plate, don't overlap, cover the microwave oven with plastic wrap, leave a hole for steam to come out, cook it with baking for two and a half minutes, and take it out.

3. Turn the chicken chops upside down and put them in the container (for convenience of eating, you can cut the chicken chops into small pieces and put them in the container).

4. Mix the seasoning and mushrooms evenly, pour them on the chicken chops, cover them or put them in the microwave oven with plastic wrap, leaving a hole for steam to escape, and cook them with Hi (high heat) for another five minutes until the chicken is cooked. Take it out and let it stand for three minutes. It can be eaten with rice or spaghetti.