Stir-fried Chicken Slices with Vegetables
1.
Cut chicken breast into thin slices, put in 1/4 tsp sugar, 1/3 tsp pepper, 1 tsp corn starch, 1/2 tbsp cooking wine, grab evenly, and let stand for about 30 minutes;
2.
Search for ingredients from the refrigerator onions, carrots, pickled cucumbers and peppers to match;
3.
Cut small carrots and cucumbers with an oblique knife, cut peppers into rings, cut onions, leave a few pieces of onions and cut into shreds to choke the pot, and slice garlic;
4.
Put the base oil in a pan over a medium heat, add the cucumber slices and stir in water until the fragrance overflows;
5.
Pour in small carrot slices, stir out the flavor, set aside, leave the oil in the bottom of the pot;
6.
If the bottom of the pot is not oily enough, add a small amount of vegetable oil, add the chicken slices and stir-fry for seven to eight mature, set aside, leave the bottom of the pot with oil;
7.
Turn on high heat again, add shredded onion, garlic slices and chili rings, and sauté;
8.
Pour in the onion chunks and burst slightly;
9.
Add cucumber slices, carrot slices and chicken slices, add 1/2 tsp salt, 1/3 tsp pepper, and 1/4 tsp sugar, mix well, and remove.
Tips:
1. When marinating meat, you can put a little egg white, or use a little more starch when marinating the meat, add a little water when marinating the meat, and finally put some raw oil or vegetable oil to lock the moisture, so that the meat will not be too dry. The meat will not have a sense of fire when it is fried. Don't fry the chicken breast too much. Slowly stir-fry on medium heat can reduce the loss of water in the chicken slices.
2. Do not put light soy sauce and refined salt when marinating meat, so that the meat tissue will not be solidified by the action of salt. When cooking, add salt from time to time together with other materials. The saltiness of the meat is more consistent with other materials. In fact, put it first and put it later. There are no strict regulations, so you can try.
