香蕉鸡脯原辅料:鸡脯肉300克,香蕉100克,香蕉汁100克,菜油(或化猪油)400克(实耗约150克),料酒15克,玉米粉(或面粉)50克,黄瓜100克,鸡蛋1个,水淀粉20克,精盐、味精、白糖等各适量。制法:1．将鸡胸脯肉剔去筋膜,片成1厘米厚的大片(横断面),用刀背轻轻拍松,切成小方块;黄瓜洗净,切成菱形块;香蕉去皮,对剖开,切成4块备用。2．将鸡脯肉用料酒、精盐腌渍片刻,沾上玉米粉(或面粉),用手揉成球状待用。3．锅置旺火上,下油烧至七成热,放入鸡脯球,炸至呈金黄色 Banana chicken raw materials: chicken breast 300 grams, 100 grams of bananas, banana juice 100 grams, vegetable oil (or lard) 400 grams (actual consumption of about 150 grams), cooking wine 15 grams of corn flour (or flour) 50 grams , 100 grams of cucumber, an egg, water, starch 20 grams, salt, monosodium glutamate, sugar and other appropriate amount. System of law: 1. Cut the chicken breasts to the fascia, slice into 1 cm thick slices (cross-section), gently pat the loose with the knife, cut into small squares; Wash the cucumber, cut into diamond-shaped pieces; banana peeled, cut open, Cut into 4 spare. 2. The chicken breasts with wine, salt pickled moment, stained with corn flour (or flour), hand rubbing into a ball stand. 3. Set the pot on the fire, the next oil burn until Qicheng heat, into the ball of chicken breast, fried until golden brown