The practice of the brisket of chicken of black any of several hot spice plants with sweet fresh and tender and juicily decoct
Fat friend people know brisket eating chicken is right
Reduce weight
benefit, I also can make pigeon breast pork not quite all the time, see cookbook do before, some want souse pass the night, tie a hole even of what, the feeling is very troublesome, do also may not is delicious, saw the prescription of hutch friend later, act on the mood that pays close attention to lazy cancer patient, oneself reformed below, can simple do not want much condition absolutely, I discover actually very simple measure, can make explode tenderly juice pigeon breast flesh

This is the first cookbook that I release, did not think of to be approbated by friend of a lot of hutch, collect, also encourage to my huge, I can continue hard, later great share, thank everybody (? ? ? ? ? ? ? ? ? ??

With makings 

Pigeon breast flesh Together (300 grams are controlled)
Black peppery Right amount
Salt A few (a handful)
Amylaceous A few
Unripe smoke Right amount
Oyster sauce Right amount

The practice of the brisket of chicken of black any of several hot spice plants with sweet fresh and tender and juicily decoct 

  1. The freezing gallinaceous brisket that I buy, defrost is good (room temperature defrost or cold water develops bubble) , I am defrost of cold water strong bubble commonly, faster, use kitchen paper bag to absorb moisture next.                                    Flesh of a whole chicken breast is thicker, piece into thinner cutlet, probably 0.8-1cm controls ply.                                                         Put salt next, black peppery, unripe smoke, oyster sauce, amylaceous, come a great health care (massage with the hand even) , put freezer 30-40 to control minute of tasty (I do not like souse to let off night, the flavour that feels brawn is heavier) bloat half hours enough time tasty

  2. Heat up boiler, put little oil (with do not stick boiler need not too much oil, a few, volume of a coin is enough)                                   Feel oily difference in temperature is not much, put the gallinaceous brisket that has bloated, the attention wants decoct to be over to search surface simmer in water again at the same time, see color have trifling and brown, ripe can install dish (need not decoct is too long, ripe OK)

  3. Newer 2 brush: Flesh of chicken breast of crackling edition decoct -- bloat after flesh of good chicken breast, wrap on fried chicken pink, in a way is pressed pressure, until suck do not receive powder. Carry brisket removing chicken to tremble, shake float pink.

  4. The heat that heat up boiler is oily, put the bomb in boiler.

  5. The dot nods ketchup

  6. Very tender also!

Small stick person

Flesh of souse chicken breast does not need pass the night, probably 30-40 minute enough
Flavoring also need not too much too miscellaneous, want to use black pepper, is not black peppery bead (the meeting of grain affects mouthfeel)
Pink of black any of several hot spice plants can put little more a little, can carry sweet and go raw meat or fish.
Decoct when notice decoct is over to search an area again at the same time.
2020-02-06
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