Chicken Tacos

Chicken mashed corn tortillas were often eaten in my hometown. They are very delicious. Today I will tell you the steps:

Chicken Tacos Introduction

In this era, eating whole grains is popular. Health and nutrition are one reason, and wanting to change the taste with whole grains is another reason! Many people still go to restaurants to eat, but the food in restaurants has changed. Wild vegetables have to be cooked with good broth and ham, which is a bit luxurious! I think that in the era when whole grains were the main focus, people would never eat like this! To be honest, if whole grains were really cooked like in the 1950s and 1960s, I would definitely not be able to eat them! This is how my dad described the feeling of eating whole grains: "difficult to swallow"! It can be seen that pure whole grain rice is really not delicious! Since we have good conditions, we should make whole grains carefully, without losing nutrition and feeling fresh and unforgettable, so that we will have the urge to eat next time, right!

Chicken corn tortilla ingredients

Chicken Breast Cornmeal

Chopped salted onion

Light soy sauce and pepper

Chicken Tortilla Recipe

1. Chop the chicken breast into minced chicken, add salt, chopped green onion, soy sauce, pepper and mix well

2. Mix two cups of cornmeal and half a cup of warm water.

3.1, 2-step material mixing

4. Grease a pan with oil and heat it up. Knead the chicken and cornmeal into a ball and put it in the pan. Use a spatula to press it into a pancake (it's really a bit like Margaret's method). Fry until both sides are golden brown! If you are afraid that it is not cooked enough, you can add a little water to the pan and cover it to simmer.

Corn method recommendation: corn knife cut

Ingredients 250g flour 70g corn flour

2.5g baking powder 10g sugar

60g milk 100g water (use 30 degrees warm water in winter and ordinary cold water in summer)

practice

1. Dissolve the sugar and baking powder in water, then add them into the milk and stir evenly. Then add the fermented water mixed with milk into the flour.

2. Use chopsticks to stir until the dough is fluffy

3. Knead the dough with your hands until it is smooth on the bowl, hands and surface.

4. Cover with a damp cloth and let it rise for more than an hour (in summer) until the dough doubles in size.

5. Knead the dough that has doubled in size again and again until it becomes a smooth dough.

6. Sprinkle dry flour on the chopping board and roll the dough into long strips

7. Cut into small dough pieces of about 60g each

8. Place in the steamer

9. Cover the lid and let it rise for 10-15 minutes (in summer), then turn on medium-high heat, steam for 15 minutes, simmer for 5 minutes, and then serve.

Tips

1. When cutting the steamed buns and putting them into the steamer, make sure there is at least a steamed bun between each one to avoid them from getting crowded and sticking together after thermal expansion.

2. It is recommended that the proportion of corn flour should not exceed 3 layers, otherwise the taste will be rough;