Chicken Fillet Marinade, The Practice of Chicken Fillet-the Easiest Way to Prepare Chicken Fillet
1.
Chicken fillet preparation steps: chicken fillet cutting: clean the chicken breast, then cut the cleaned chicken breast into slices with a thickness of 0.6cm, and then cut the sliced meat along the meat line into about 10cm Strips. Note: In order to ensure that the cut chicken fillet is not broken, chewy and tough, it is necessary to cut along the lines of the meat instead of cutting the lines horizontally.
2.
Chicken fillet marinating: In a clean container, add 100 grams of flavored chicken fillet marinade, 15 grams of refined salt, and 600 grams of water. Stir well by hand, then add 2500 grams of chicken fillet, and stir again with 200 starch. The chicken fillet is marinated in this way. Note a. This is marinated in the amount of 5 catties of chicken fillets. You can increase or decrease other ratios according to this ratio. b. If the back is wrapped with bread crumbs, starch must be added when marinating, and if it is wrapped with starch at the back, you can put or not put starch when marinating.
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Chicken fillet preservation: the preservation method is to seal the marinated chicken fillet with a fresh-keeping bag (or other things that can be sealed) and put it directly into the freezer compartment of the refrigerator for at least 8 hours. Chicken fillet will be more delicious.
4.
Chicken fillet preparation steps: chicken fillet coating: Take a clean container with a large diameter, pour in an appropriate amount of starch and add an appropriate amount of marinated chicken fillet for coating (starch 1 catty, chicken fillet can be mixed with 1 catty first, chicken fillet If there are too many flours, it is easy to get bumps, but you can mix less and more frequently each time) Dip the chicken fillets evenly with starch, and see that the chicken fillets have been separated into one by one. Matters needing attention: a. Grab the chicken fillet with two hands, shake and shake, and let the meat fall by itself. Shake it a few times so that each chicken fillet will be evenly covered with starch. Don't rub it back and forth and stack it gently, otherwise the starch will become amyloid and cannot be used. b. The starch-coated chicken fillet is best left to stand for more than 5 minutes to let the starch become a little moist, and the starch seems to be covered. After the meat is eaten, it will be fried, so that it won’t have the taste of raw starch, the color is good, and the taste of the fried is very crispy. c. When shaking the flour, it should be coated on the spot at the booth. Don’t make it at home in advance. Boiled, starch-coated chicken fillet will become a ball in more than half an hour. If it’s not sold out within half an hour, it’s okay. Sprinkle a little more starch and shake it, and then use a sieve basket to sift out the excess starch. d. The starchy chicken fillets left over that day must be put In the freezer layer of the refrigerator, the starch-coated chicken fillet is easy to sour. When it is used the next day, it can be thawed in advance and coated with flour again. e. If the remaining starch on the day is extremely moist, it is best to discard all of it. If you put it in the refrigerator, it will be easier to regain moisture. When you use it the next day, it will contaminate the dry starch and cause lumps, which will waste starch. and so
5.
Chicken fillet sieve powder: take a sieve basket (leaky basket), put the starch-coated chicken fillet into the sieve basket to sift out the excess starch, and pour the sifted chicken fillet into the food box To be fried, the remaining starch in the container can be successively added to new starch for use, and the powder coating is completed.
6.
How to prepare chicken fillets: Fried chicken fillets: Heat the palm oil to 150-170 degrees, and weigh the chicken fillets according to the customer's needs. Put it in a frying pan and deep-fry. Generally, you can see that the chicken fillet is fried until golden brown after 40 seconds to 1 minute. Then the chicken fillet will be fried. Then use a drain to quickly remove the pan and drain the oil. Note: Salad oil, blended oil, soybean oil, palm oil, etc. can all be used here
7.
Chicken fillet preparation steps: chicken fillet sprinkling: Sprinkle the drained chicken fillet evenly with cumin powder and chili powder. You can leave it if you don’t eat chili, and put it in a chicken fillet bag to make a delicious chicken. Willow is done.
8.
Chicken fillet preparation steps: Chicken fillet bagging Put the finished chicken fillet into a special chicken fillet bag, so that a portion of the chicken fillet can be sold.
Tips:
The above is the detailed steps of the chicken fillet method, which is the commercial version of the chicken fillet. It is more detailed than the method of the chicken fillet shared before. You can follow the steps step by step. You need to understand the chicken fillet marinade. You can ask Xiangbang Bang.
