Taste stew Chicken Nugget

Taste stew Chicken Nugget

Material:
300 g chicken meat, puree
100 ml of liquid milk
2 eggs
50 grams of corn starch
3 tablespoons fried onions, knead
2 tsp salt and 1 teaspoon pepper
1 teaspoon flavoring
2 tablespoons soy sauce
1 / 4 tsp nutmeg powder, 1 / 4 tsp cinnamon powder


Beef:
1 egg
100 gr bread flour
Oil for frying
Complement: tomato sauce and bottled chili sauce.

Directions:
1. Mix the minced chicken with fresh milk, eggs, corn starch, fried onions, salt, pepper, sugar, and flavoring, mix well.
2. Add soy sauce, nutmeg powder, and cinnamon powder, mix well.
3. Prepare a baking sheet or heat resistant dish, basting with the oil, pour the batter and steam for 20 minutes, remove and let cool.
4. Once cool, cut according to taste, dip in beaten eggs and coat with bread flour, store in refrigerator for 2 hours.
5. Heat oil, fry the nuggets until golden, remove from heat.
6. Serve with tomato sauce and bottled chili sauce.

Spicy Shrimp Nugget

Spicy Shrimp Nugget

Material:
300 gr shrimp, puree
100 ml coconut milk
2 eggs
50 corn starch
2 tsp salt and 1 teaspoon pepper
1 tsp sugar
1 teaspoon flavoring

Blend:
3 red onions
1 clove garlic
2 large red peppers
3 pieces of red chili sauce
1 sheet of orange leaves
1 teaspoon chopped lemongrass

Beef:
1 egg
100 grams bread flour
Oil for frying
Complement: Ketchup or mayonnaise

Directions:

1. Mix the soft shrimp with coconut milk, eggs, corn starch, salt, pepper, sugar, and flavoring, mix well.
2. Add spices and stir well.
3. Prepare a baking sheet or heat resistant dish, basting with the oil, pour the batter and steam for 20 minutes, remove and let cool.
4. Once cool, cut according to taste, dip into beaten eggs and coat with bread crumbs. Store in the refrigerator for 2 hours.
5. Heat oil and fry until brown, remove and drain.
6. Serve with fried potatoes, tomato sauce, and bottled chili sauce.

Flavor Nugget Kari Cumi

Flavor Nugget Kari Cumi

Material:
350 gr squid, puree
100 ml thick coconut milk
2 eggs
50 g corn starch
3 tablespoons curry wet, ready to use
2 tsp salt and 1 teaspoon pepper
1 tsp sugar
1 tsp chicken flavor

Beef:
1 egg
100 grams bread flour
Oil for frying

Complement: tomato sauce and bottled chili sauce

Directions:
1. Mix the soft squid with coconut milk, eggs, corn starch, curry, salt, pepper, sugar, and flavoring the chicken and stir well.
2. Prepare a baking sheet or heat resistant dish, basting with the oil, pour the batter and steam for 20 minutes, remove, let cool.
3. Once cool, cut merurut taste, dip into beaten eggs and coat with bread crumbs. Store in refrigerator for 2 hours.
4. Heat oil and fry until brown, remove and drain.
5. Serve with tomato sauce and bottled chili sauce.

Taste stew Chicken Nugget

Taste stew Chicken Nugget

Material:

• 300 g chicken meat, puree
• 100 ml of liquid milk
• 2 eggs
• 50 g corn starch
• 3 tablespoons fried onions, knead
• 2 teaspoons salt and 1 teaspoon pepper
• 1 teaspoon flavoring
• 2 tablespoons soy sauce
• 1 / 4 teaspoon nutmeg powder, 1 / 4 tsp cinnamon powder

Beef:

• 1 egg
• 100 gr bread flour
• Oil for frying
• Complement: tomato sauce and bottled chili sauce.

Directions:
1. Mix the minced chicken with fresh milk, eggs, corn starch, fried onions, salt, pepper, sugar, and flavoring, mix well.
2. Add soy sauce, nutmeg powder, and cinnamon powder, mix well.
3. Prepare a baking sheet or heat resistant dish, basting with the oil, pour the batter and steam for 20 minutes, remove and let cool.
4. Once cool, cut according to taste, dip in beaten eggs and coat with bread flour, store in refrigerator for 2 hours.
5. Heat oil, fry the nuggets until golden, remove from heat.
6. Serve with tomato sauce and bottled chili sauce.