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<h1 class="pgc-h-center-line" data-track="26" > delicious little cold dishes in summer</h1>
Although I am in the northern region, after entering the summer, the weather begins to become hot, and at this time, I miss the taste of those classic cold dishes. I remember when I first went to work, a few of us in the back kitchen always like to take the chicken breast off separately, after the white brine, tear it into chicken shreds, with cucumber shreds, water hair fungus shreds, carrot shreds, coriander small segments, it is best to add a small section of cold powder that is soaked, simple cold mix, is a delicious side dish. In the summer, this cold mix side dish has the highest click rate, such a large plate, and a few pots of old wine, is the most pleasant meal.
<h1 class="pgc-h-center-line" data-track="25" > white marinated chicken is critical</h1>
Many people may think that the key to the cold mix is the final seasoning, the chicken breast is cooked on the line, so that the cold mix chicken cucumber will have a very solemn fishy smell, not fresh and smooth at all. Cold mix chicken cucumber, when brine chicken, keep in mind to add more "3 spices and 3 ingredients", the chicken shreds are fresh and not fishy: 1, 3 spices. The so-called marinated meat 3 spices refers to star anise, cinnamon, and fragrant leaves, which are the most basic three spices of brine dishes. This white brine and other spices should not be added, there will be a very dignified herb smell. 2, 3 materials. If the 3 spices are to increase the fragrance, then the 3 ingredients are to remove the fishy taste, these 3 ingredients are the cooking wine, pepper, green onion and ginger.
<h1 class="pgc-h-center-line" data-track="24" > chicken shredded cucumber</h1>
Ingredients: 1 whole chicken breast, 1 cucumber
Ingredients: 30 g carrots, 30 g fungus, 30 g parsley
Ingredients for white brine: 2 star anise, 5 grams of cinnamon, 5 slices of fragrant leaves, 15 grams of green onion, 10 grams of ginger, 0.3 grams of pepper, 30 grams of cooking wine, 5 grams of salt
Seasoning: 10 g shallot oil, 5 g sesame oil, 2 g salt, 2 g sugar, 2 g monosodium glutamate or chicken powder (optional)
<h1 class="pgc-h-center-line" data-track="23" > the production process</h1>
1, chicken breast is relatively tough, which is a great way to unlock the umami taste of chicken breast. Choose 1 piece of chicken breast, wash it twice, put it in a large basin, pour enough water, soak in cool water for at least 60 minutes, soak the fishy smell and blood water. Soak a small handful of water fungus in advance, wash it, and cut into fine water fungus wire.
2: Pour in an appropriate amount of water into the pot, add 2 star anise, 5 grams of cinnamon, 5 pieces of fragrant leaves, soak for 30 minutes in advance, which is conducive to spices to increase flavor. Soak the chicken breast in whole, cut in 15 grams of green onion, 10 grams of ginger slices, add 0.3 grams of pepper, 30 grams of cooking wine, open the lid and bring to a boil, which is conducive to the volatilization of fishy smell, and the resulting foam is constantly beaten in the middle. Continue to cook for 5 minutes after boiling, add 5 grams of salt, cover the pot and marinate for 20 minutes on medium heat. For the last 2 minutes, in the broth of the marinated chicken breast, add water to make shredded fungus and blanch to maturity. Borrow a chopstick, you can easily penetrate the chicken breast, you can stop the fire.
3. Soak the white marinated chicken breast naturally in the original brine soup and let it cool, then tear it into thin chicken shreds. The torn chicken shreds must be evenly thick and thin, can not try to save trouble, tear into coarse wire, that will affect the taste.
4: 1 cucumber, clean and cut into thin strips, cut 30 grams of carrots and 30 grams of coriander segments, and put them into the cold mixing basin together with the water hair fungus shreds and torn chicken shreds. Add 10 grams of shallot oil, 5 grams of sesame oil, 2 grams of salt, 2 grams of sugar, 2 grams of monosodium glutamate or chicken powder (optional), stir well. Take advantage of the crisp cucumbers and serve them immediately for a plate of delicious little cold dishes suitable for summer. Cold mix chicken cucumber, when brine chicken, remember to add "3 spices and 3 ingredients", the chicken is not fishy but also tender.
<h1 class="pgc-h-center-line" data-track="18" > cooking tips</h1>
1: Before the chicken breast is marinated, be sure to soak it in enough water for at least 60 minutes. Soak the remaining blood and water and fishy smell inside the chicken breast to remove it, so as to achieve the greatest degree of fishy removal.
2, now the chicken breast is relatively easy to mature, the time of white brine should not be too long, about 25 minutes or so. If you use chopsticks to tie it, you can easily pierce it. Remember, the salt must not be adjusted too early, so that the chicken breast is easy to be hard and not smooth and tender.
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