Start: I popularized Pokémon to Ke Xue

Aoko Nakamori's home.

On this day, she and Kuaidou and other classmates were at home on vacation.

And she felt a little bored and started the cooking journey.

She wanted to make a bunch of things to eat and hone her cooking skills.

Actually!

The real purpose is to capture a person's stomach.

As for who it is?

Sima Zhao's heart is known to everyone.

There is no need to make it too clear.

In addition, her original cooking skills are also quite good.

And with high-quality ingredients from Pokémon House, the taste is even better.

This is the time!

The first dish she chooses will be the simpler and more common chicken cutlet.

It's a meal, but it's actually a snack.

It is temporarily used to fill the stomach.

The fried chicken cutlet is a fried food, which will be much less different from the taste of the dishes made by chef Su Cheng.

But it's still a world of difference.

Then, there are also tricks to the chicken cutlet.

Some restaurants have chicken cutlets that are even more delicious.

Some restaurants have chicken cutlets that are more unpalatable.

Especially the breadcrumbs wrapped on top are not very crispy.

The meat inside is also not very firm and tender, and it feels like zombie meat that has been frozen for too long.

The sauce is only the most common kind, and eating it affects the taste.

A certain author suffered from this.

Whenever you eat a bad chicken cutlet, someone will absolutely blacken the restaurant!!

So it's better to do it yourself and feed yourself.

It's delicious and healthy. It only takes an hour to complete at home to eat amazing flavors and tons of fried chicken cutlets.

Chicken cutlet is a bit heavily influenced by the ingredients and sauce.

Also, it's the time to fry.

For specific processes, most of them are the same.

Aoko Nakamori fastened her apron.

Above his head is still a green sponge bird standing on a little cotton.

"Tweet~!" Seeing that she was about to start busy, the green sponge bird immediately flapped its wings like cotton, stood obediently on the sofa, closed its wings again, and stared at her with its small beanie eyes.

"Skin~skin~!" The skin baby ran to the house of Black Feather Kuaidou to play.

It's learned badly now.

I can play poker.

At least three times a day, I have to go out to Kuroba Kuaido's home.

It feels like it's his Pokémon.

Naturally, it learned this behavior from someone.

It's all the result of someone having to meet Kuaidou every day.

Someone! They can't wait to live in Kuaidou's house, be Kuaidou's daughter-in-law, and give him a big fat boy and a cute little cotton jacket girl.

Ahem!

Back to just now.

In the kitchen.

Aoko Nakamori looked at the large bag of fresh chicken breast that she had just bought in front of her cutting board.

This thing is slightly more expensive, it was just slaughtered today, and the freshness is greatly guaranteed.

The temperament of the body has changed, from a cute bookish anger to a capable chef temperament.

She started to get started and removed the chicken breast.

The white and tender little hand stroked the texture on it, the hemoglobin came out slightly, and the fleshy surface was also bouncing.

She nodded slightly, feeling that there was no problem, so she took out a clean basin and added half a full water.

Then put the chicken breast in a basin.

At this time, it is to wash the blood on it first.

Washing also has skills.

Slowly pass the chicken breast with water.

Because it's fresh chicken breast.

Not the kind of chicken breast that has been frozen for a long time.

Of course, there is another freezing technique that preserves the unique flavor.

But that's too expensive.

In addition, do not wash too many times, simply pass the water once or twice.

Sometimes the texture of the chicken cutlet is also related to a little hemoglobin contained in the chicken breast.

If it is a frozen chicken breast, then the whole chicken breast is in water.

If it's too troublesome, then just put all the chicken breast into the water.

Next, after the water, it is necessary to use salt, white vinegar, ginger and other fishy materials to simply remove the fishy.

Don't get too much of these fishy materials.

Too much will ruin the original meat taste.

Of course, if it's a chicken breast that has been frozen for too long, it can be a little more.

Everyone's taste is not necessarily.

She smeared all the chicken breasts with a fishy sauce.

Take advantage of the time to go fishy, prepare delicious marinades as Su Cheng taught.

Various spices and seasonings are combined according to their respective proportions and put directly into the wall breaker to make powder.

It contains nectar added to the tree juice and vegetable juice from Pokémon House, the nectar of the butterfly and the stinky flower.

This gives this marinade a unique cold flavor.

Wait until the chicken breast is fishy.

A flash of sharpness flashed in her eyes, and she held a sharp kitchen knife to cut each slightly marinated chicken breast into slices of about four millimeters, and beat it on top of the chicken breast with a knife.

The main purpose of this is to gently pat the tissue of the meat with the intervention of the pressure to loosen it, so that the fishy sauce will be deeper later, and it will also make the marinating more flavorful.

This specific thickness is not the same.

A thickness of about four millimeters is just right for her.

If you want to eat something thinner, you can reduce it even thinner.

However, don't wrap too much when wrapping breadcrumbs in the back.

Otherwise, it will all be the smell of breadcrumbs.

Except for some merchants who like to eat breadcrumbs alone, and there are some unkind merchants, there are none.

If it is thicker, it will be fried for a long time.

The difficulty will increase.

This is not recommended for newbies.

After that, the steps are simple again.

Then sprinkle the prepared seasoning on top, knead it evenly with her tender little hands, and marinate for forty-five minutes to an hour, the specific time will be seen by yourself.

Until the fresh meat color of the chicken breast is covered with orange-red sauce.

Among them, she will wear gloves.

Followed by.

She tops the marinated chicken breast with a layer of starch and stirs in fresh egg liquid, nectar and a little tree juice.

Then apply evenly.

Finally, wrap the golden breadcrumbs little by little.

Pour an appropriate amount of oil into the pot, you can drown the chicken chops, wait for about six or seven layers of heat,

"moisture~!" When it is slightly bubbling.

Put on the long cuffs that prevent oil and use long chopsticks to put the prepared chicken breast into a slightly hot oil pan.

Suddenly, the hot oil made a more violent oil noise, and a little hot oil droplet splashed out.

The resulting oil bubbles float on the surface and explode.

In one or two minutes, the chicken breast absorbs the crystal clear oil, the whole swells slightly, and the meat inside becomes firmer and softer.

Even the color of its white surface is a beautiful golden yellow little by little, just like the golden yellow on the rice fragrance, becoming particularly crispy.

It looks like it's appetizing and smells fragrant.

The greasy aroma comes out of the oil pan, accompanied by a hint of tree fruit.

The special flavor of the fried chicken cutlet gradually emerged, and the kitchen suddenly began to fill with a tempting and unique aroma.

Aoko Nakamori bit her lip slightly, her subordinates did not move slowly, and continued to fry the remaining chicken breast.