How to fry the sliced meat until tender?

The tenderness of fried meat slices is related to the practice. Take fried chicken with fungus as an example to explain in detail. Let's see:

food

Chicken breast, black fungus, green pepper, red pepper, garlic, black pepper, cooking wine, soy sauce, starch, vinegar.

working methods

1, mince garlic, wash pepper and cut into thin strips.

2. Wash and dice the chicken breast, grab it evenly with cooking wine, black pepper, soy sauce and starch, and marinate for ten minutes. This is the way to keep chicken fresh and tender. Then blanch it in boiling water and remove it for later use.

3. Soak the auricularia auricula in advance, stir-fry it in boiling water, and then take it out and chop it for later use.

4. Put a little oil in the pot. When the oil is hot, add minced garlic and stir-fry to give a delicious taste. Add shredded pepper and stir-fry for a while. Pour in the cooked black fungus and diced chicken, add a little soy sauce and vinegar, stir-fry for 1 min, and the delicious fried chicken with fresh fungus is ready.

Personal experience:

1, once the black fungus is soaked, blanch it with boiling water, so that it can be simply fried a few times after it is put into the pot. Blanched black fungus tastes soft, smooth and delicious.

Marinate the chicken breast for a while before frying. When marinating, add a little starch and mix well, then put it in boiling water to cook. This will make the chicken breast tender.

Before cooking, pour a little vinegar along the edge of the pot to refresh yourself.

Nutritional value of auricularia auricula;

1. Auricularia auricula is extremely rich in iron. Eating Auricularia auricula regularly can enrich blood, keep skin rosy and shiny, and prevent iron deficiency anemia;

2. Auricularia auricula contains vitamin K, which can reduce thrombosis, prevent thrombosis and prevent atherosclerosis and coronary heart disease.

Chicken is a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc. Compared with beef and pork, chicken contains more unsaturated fatty acids-linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol harmful to human health.