越吃越涮嘴～「椒鹽炒里肌」不學太可惜！│林志強 老師

Today's dish is made with chicken tenderloin. It's very lean, but why do we think the meat is very tender when we eat it outside? Is there any secret? Actually, chicken tenderloin has very low fat content. Yes. If we loosen it a little bit, the meat itself, whether it's fried or stir-fried, it will usually be softer. So we need to pat it? Yes. Let it rest for a while. Okay. This is what I want to ask. Because I don't really like to cook chicken tenderloin. I think it looks very dry no matter how I cook it. But the chef said that as long as you use some small methods, it might change the texture of the meat a little bit. Let's see how the chef deals with the chicken tenderloin. Now, let's cut the chicken tenderloin. First, we need to remove the tendons. Oh, we need to remove the tendons. Okay, the chef will first cut the chicken tenderloin into slices. Very carefully, he will remove all the tendons. Pat it a little bit. The texture will be softer when we eat it later. Oh, this is the key point. Now, let's add the eggs to the corn starch and tapioca starch. And a little bit of salt. Yes. After mixing it well, add it to the chicken tenderloin. It feels a little dry, so we add a little water. It looks like a batter wrapped on the meat. Let it sit for about 10 minutes, then we can fry it later. Now, let's fry the marinated chicken tenderloin for 10 minutes. Now, we fry it at about 150 degrees Celsius. Everyone, please pay attention. Even though the chicken tenderloin has been marinated for 10 minutes, it has become like a meatball. But when you fry it, don't throw the whole thing in and then spread it out. You have to take it out one by one and fry it like the teacher did. Now, the oil is pretty big. When it floats, the meat is almost cooked. Let's take it out first. Because we want to eat it later, right? Yes, we want to eat it to make it crispy on the outside and tender on the inside. Okay, just like the chicken tenderloin, we also have to have a quick action. After the oil temperature is raised, quickly go down and take it out after about 10 seconds. Now, the oil temperature is low, so we put the meat in. It will still float a little bit, which means that its water content has decreased, which means that its skin is more crispy. We have to hurry up and take it out at this time. Can I turn off the heat? Yes, you can turn off the heat. Now, add a little bit of oil in the pot. This is to fry the black pepper first. Actually, turn on the low heat at this time, because black pepper is easy to get bitter. When the aroma comes out, we can actually turn off the heat. So, is it better to use black pepper that has already been ground on the outside? Or do you suggest that we use the original black pepper and then crush it? Actually, each has its own characteristics. Actually, it's very convenient now. This has already been crushed for you. Actually, when you eat it, the aroma is already enough. So the teacher didn't make it look like it's smoking. No need, no need. Because this thing will be too bitter. It will be too bitter. After turning on the heat, fry the green onion, garlic, and pepper a little bit. So today, we eat this dry, right? Yes, we eat it dry. It's not like the chicken we just cooked, which is served with lemon juice. Now, when the aroma comes out, we pour the chicken in. Pour it in again. Add a little salt. Wow, this is something we can make at home. Yes, it's a simple dish. It's like salt-and-pepper chicken, right? Yes, yes, yes. Stir it a little bit. I'm sure the kids will love this. This one. You need to add this. Yes. What if the kids don't like spicy food? Although this pepper is very red, there are also very big peppers in Taiwan that are very red, but not spicy at all. Wow, the color is so beautiful. Actually, this dish is very simple. You can eat this at home, or have a party at home. Yes, it's actually very simple. But sometimes, you can't come up with any tricks. Okay, this is the second dish I brought, salt-and-pepper chicken. I hope the audience will like it. See you next time.