[Main ingredients] Half of chicken breast, 1 cucumber, 2 carrots
[Seasoning] Appropriate amount of vegetable oil, 1 garlic, appropriate amount of salt, a little soy sauce, 1 spoon of starch
1. Prepare the main ingredients: half of chicken breast, 1 cucumber, 2 carrots; yes, carrots are yellow, and it is very dazzling light yellow, don’t question whether I am a carrot anymore, my family has been from autumn Eat until the beginning of spring; carrots come in yellow, orange, purple, and black colors, but orange is common, and the nutritional value is the same;
2. The chicken breast is especially easy to cut after freezing and hardening. Cut the chicken breast into 1 cm cubes, put a small spoonful of starch, and grab it with your hands; the chicken cubes are thicker than chicken slices, so use starch to preserve it. The outer layer is soft and not old, and the inner layer is fresh and tender;
3. Carrots and cucumbers are cut into small cubes within one centimeter respectively; if the outer skin of carrots is not dirty, there is no need to scrape the skin. The skin is rich in carotene and minerals, both of which are essential trace elements in the human body; 1 garlic , Each clove is cut in half, adding garlic can enhance the flavor of this dish, and garlic also has appetizing and digestive effects;
4. Pour an appropriate amount of oil into the pot. When the oil temperature is 50% hot, pour the diced chicken into the pot and quickly scatter it with a spatula. When the edge of the chicken has just changed color, pour the garlic cloves into the pot and stir fry; Add in, the chicken will not be fried dry, and the garlic can be incorporated into the chicken;
5. After the garlic fragrant and the chicken are completely discolored, pour the diced carrots into the pot; although the carrots can be eaten raw, the carotene in it is fat-soluble and can be transformed into good for eyes and skin after being combined with oil. Vitamin A of vitamin A directly from food is much stronger than eating various nutrients. The key is to absorb it well and save money. Pour in carrots at this time, which not only releases the nutrients in it, but also transfers a part of the calories to the carrots. , The carrots are cooked, and the chicken is still tender and tender;
6. Finally, pour the diced cucumber into the pot. At the same time, add salt according to the taste and pour a little soy sauce to add color and fragrance; to keep the green skin and crisp taste of the cucumber, just pick it up in the pot for a few times. The residual temperature after the pot will also encourage the cucumber to be further heated and mature, so it is not suitable to stay in the pot for a long time.
1. The characteristic of this dish is that the chicken is tender, the garlic is rich, the carrots are not toothless, and the cucumbers are crisp and fragrant, so the ingredients should be put into the pot at different times, especially the chicken needs to be continuously added with new ingredients during the cooking process. It cools down, and at the same time it can fully cook the internal chicken;
2. Replace the soy sauce with sweet noodle sauce or hot sauce, which is a three-dice sauce with rich sauce, thick soup, salty and spicy rice;
3. Carrots and cucumbers can be replaced with potatoes, green peppers, peppers, diced lotus roots, wild rice stems and other ingredients, so that you can derive multiple refreshing or fragrant dishes.