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.