松仁鸡肉卷
作者：毛毛妈
用料:
1：鸡胸肉一对350克，洗净沥水，片薄片用松肉的锤子锤松。
2：盐1/3茶匙，生粉1大匙，水2大匙。
3：冰冻带壳虾200克，去肠去壳洗净沥水，切成蓉。
4：盐1/4茶匙，生粉1茶匙，香油1茶匙，白胡椒1/8茶匙，鸡精1/4茶匙，绍酒1茶匙，葱花1大匙，姜蓉1/4茶匙。
5：红绿菜椒个1/4个，洗净切丝。
6：松仁2大匙，小火炒香。
7：水1/2杯，盐1/3茶匙，鸡精1/4茶匙，白胡椒少许。
8：生粉1茶匙加水2大匙拌匀，香油2茶匙，葱花1茶匙。
9：菜籽油1大匙。
做法：
鸡胸肉片加上2料拌匀腌30分钟。将料房一碗中加上4料，用一双筷子顺一个方向搅拌上劲。取一片鸡肉放上1.5茶匙虾蓉馅（图A），几粒松子，各3-4根红绿菜椒丝于两头.
然后卷起成鸡肉卷。
煎锅放1大匙菜籽油，鸡肉卷坯放入煎锅。将煎锅置炉上开大中火，加1/2杯水，盖上盖，煎至水快干至肉熟，盛出上盘。小锅放入4料，置炉上开大火煮滚，下8料拌匀煮成芡汁淋到松仁鸡肉卷即可。
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The U.S. government was the primary to explicitly distribute the federal authorities’s power between three “separate however equal branches”: the legislative to put in writing the laws, the judiciary to interpret the legal guidelines and the executive branch to implement them.
1. Be familiar with all the things going on around the business as well as the terms and the rules they use in dealing with the entity.
It is guide them in the right direction and prevent them from great losses.