Chicken breast is the two largest pieces of meat on the body of chicken, on the inside of the breast, shaped like a hat, the meat is tender, low in fat, rich in protein, and affordable, it is the preferred meat ingredient for many fitness and weight loss people.

However, it is undeniable that chicken breast has a high protein content, which is easily digested and absorbed by the human body, which can enhance physical strength and is one of the important sources of nutrition.

Usually buy chicken breast in the supermarket, there are frozen and chilled, and the cold one is a few dollars more expensive than the frozen one, so frozen chicken breast is more popular. Every time there is a discount, many people will buy a few more pieces, and when they buy, everyone basically picks a few pieces at random and puts them in a bag, without carefully distinguishing them.

In fact, no matter what food we buy, we can't be sloppy, because it is inevitable that we will encounter poor quality, if you buy stale chicken breast and don't know it, and only find out when cooking, it is not a waste of money, so it is very important to know how to choose.

Don't buy these 3 types of chicken breast

Type 1: Chicken breasts that are not elastic and dry

Fresh chicken breasts are elastic and can bounce back quickly when pressed by hand, and fresh chicken breasts will carry a little moisture when touched, and the surface is slightly tenderer.

Don't buy the kind of chicken breast that looks dry, it has been left for a long time, and it will become a dimple when pressed, and this pit will exist for a long time, and it has lost its moisture, even if you buy it home, you can't recover the original taste by soaking.

The second: chicken breasts that are dull or blackened in color

Normal chicken breast looks like that kind of pink, and with a little gloss, you can buy it decisively when you see this, but when you find that the chicken breast is dull in color, dark red or black, it is best not to buy it, indicating that such chicken breast is particularly not fresh.

There is another kind of don't buy, that is, the chicken breast shows a miserable white color, which means that it has been soaked in water, and the chicken breast will show this color after soaking for a long time, this kind of meat not only has a poor taste, but also has very low nutrition, so we don't buy it no matter how cheap it is.

The third type: frozen chicken breasts that are stuck together

Many people say that frozen chicken breasts are frozen like bricks, and there is no way to choose them, but there are actually tricks.

When I bought it, I found that there were two pieces of chicken breast tightly glued together, so don't buy it, why? This situation means that the temperature is not low enough during transportation or storage, resulting in the chicken breasts thawing and sticking together, while in the case of a particularly low temperature, the chicken breasts will be piece-by-piece and will not stick. So buy frozen chicken breasts and pay attention to observation.

Is frozen chicken breast safe?

Frozen chicken breast ≠ zombie meat, and freezing is an effective way to keep food fresh and will not cause the chicken to spoil. Frozen food is a product of scientific and technological progress, frozen food usually needs -18 °C and below, this temperature can effectively prevent the growth and reproduction of microorganisms, kill the parasites that may exist in the food.

Especially in the summer, frozen meat has the potential to be fresher and safer than meat from meat stalls.

The secret to delicious chicken breasts!

Delicious chicken basically has to meet the requirement of "tender".

Chicken breast contains less fat and more muscle fibers, while the toughness of the meat comes from the muscle tissue formed by protein. To make chicken breast more tender, you basically need to break down the protein, so that it absorbs more water and makes the meat tender.

1. Flouring method

Breading is a relatively common treatment method, which is mainly coated with a layer of flour, which is heated and quickly matured and coagulated to form a "protective film" to prevent and reduce the loss of moisture from meat.

There is no fixed match for what kind of flour to wrap, generally use sweet potato flour, potato flour, corn flour, etc., stir the flour and water evenly, soak the meat in the wet powder, and then wrap a layer of dry powder, the effect will be better.

2. Whisk the chicken breast

The chicken breast is very firm, and we can beat it with a meat hammer or a wooden stick or knife before marinating, so that the meat becomes loose, and it is easier to absorb the flavor when marinating, and the meat quality of the chicken steak will be more tender.

3. Acid pickling method

Acids can help break down tough meat, and curing meat with acidic ingredients such as vinegar, wine, lime juice, lemon juice, etc., can break down muscle fibers on the surface of the meat and help break down proteins.

But don't marinate the meat for too long, marinating for a long time will greatly weaken the protein structure of the meat, making it too soft, and the marinating time is fine for 30 minutes to 2 hours~

The marinated sauce penetrates into the meat, and after frying, the meat is full of flavor, and the bite is full of delicious juice, and it has a tender meat feeling, and it is not firewood at all.

Pair it with your favorite veggies for a perfect dinner, low-fat, delicious, blissful, and protein-proliferating.

Fourth, low-temperature cooking

Hypostatic cooking is the process of cooking food at 45°C to 85°C for a long time, a method that further breaks down the proteins, resulting in softer and tenderer chicken breasts.