普罗旺斯鸡肉串

基本步骤食材

鸡胸肉 200克普罗旺斯鸡肉串

番茄酱

生抽

奶粉

Cook100普罗旺斯味烤肉料

姜葱蒜粉 适量

清水 少许

花生油 少许1 先调酱汁，在碗中加入2勺番茄酱，一勺奶粉，一勺生抽。

2 拌匀即成酱汁，备用。

3 鸡胸肉洗净切小块，放入食品处理机中，加一勺清水。

4 加入少量酱油。

5 加入适量姜葱蒜粉，这步可根据个人喜好酌情添加。

6 加入15-20克Cook100烤肉料。

7 用食品处理机打成细腻的鸡肉蓉。

8 双手沾油，将鸡肉蓉搓成大小相同的鸡肉丸，入蒸锅8分钟左右至肉熟透。

9 炒锅放少许油，小火烧热。

10 放入蒸熟的鸡肉丸，稍翻炒。

11 倒入之前调好的酱汁，翻炒片刻。

12 小火收汁，穿在竹签上，挤上番茄酱即可。

英文解说Ingredients

200 grams chicken breast

Ketchup

Soy sauce

Milk powder

Cook100 material barbecue taste of Provence

Amount of ginger, spring onion garlic powder

Water for a few

A little peanut oil 1 to emphasize the sauce, in a bowl add 2 tablespoons of tomato sauce, a spoonful of milk, a spoonful of sauce.

2 last.Mix sauce aside.

3 Wash and cut chicken breast into small pieces, into food processor, add a spoonful of fresh water.

4, a small amount of soy sauce.

5, adding an appropriate amount ginger, spring onion garlic powder, this step can be added according to personal preference, as appropriate.

6 by adding 15-20 grams of Cook100 BBQ material.

7, labeled with the food processor fine chicken Rong.

8 hands soiled with oil, will be the same size chicken Rong creamy chicken balls, about 8 minutes into the steamer to the meat cooked.

9 pan put little oil, heat a small fire.

10 into the steamed chicken balls, a little stir.

11 Prior to tune into a good sauce, stir a moment.

Collection of 12 small fires juice, put in the bamboo stick on, get on the tomato sauce.