Learn to cook

Chapter 42 Fried Chicken with Lily

raw material:
200 grams of fresh lily, 150 grams of chicken breast, 400 grams of loofah, 15 ml each of sauce and cooking wine, 6 grams of salt, 8 grams of starch, appropriate amount of minced garlic, sliced ​​green onion, sesame oil, and pepper.

Production process:

1. Remove the hard skin of the loofah, wash it, cut it into pieces, fry it with a little salt and oil until soft, take it out and keep it for later use; peel the fresh lily into pieces, wash it, drain it, and set aside; rinse the chicken breast slightly and dry it Then cut into thin slices.

2. Heat another 15ml of oil, sauté minced garlic and sliced ​​green onion until fragrant, add the chicken, and stir-fry until almost cooked.

3. Then add seasoning, loofah and fresh lily, and fry until cooked.

Nutritional effect:

Loofah is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, saponins, plant mucus, xylose and so on.

Tips

When cooking loofah, you should keep it as light as possible, use less oil, and use monosodium glutamate or pepper to enhance the flavor, so as to show the characteristics of loofah, tender and refreshing.

(End of this chapter)