Some tips to solve Sichuan style Kung Pao dishes(ji ge qiao men er jie jue chuan wei gong bao cai gong bao xia qiu )

Some tips to solve Sichuan style Kung Pao dishes

Introduction:

"I always love Kung Pao. When I go to a restaurant, I often order kung pao chicken and Kung Pao bean curd. Today, let's have a Kung Pao shrimp ball. The smooth and tender shrimp in my mouth will make me more satisfied! It turns out that Kung Pao dishes are also spicy and refreshing with Douban sauce. Later, it was found that there was no trace of spicy sauce at the bottom of the plate. I have also read books about Sichuan cuisine and learned that the most important thing in Gongbao cuisine is to mix the sweet and sour sauce. I have practiced this sweet and sour sauce for several times. Each time I use the same kind of ingredients, there will be some differences in quantity. The taste is basically the same, but it is a little sweet or sour. Generally speaking, it is good. So I think cooking should be adjusted several times according to my own taste. It doesn't need to be very accurate. I feel satisfied with the quantity I used this time, no matter in taste or color. By the way, a set of measuring spoon at home is also very useful in Chinese food. "

Production steps:

Step 1: prepare the dried pepper with scissors.

Step 2: soak raw peanuts in water.

Step 3: when the peanut skin becomes soft, peel it off and use kitchen paper to absorb the water.

Step 4: set the oil in the pan, add peanuts when the oil is cool, and fry until it turns yellow.

Step 5: Figure 5 is the fried peanuts, must be small fire, keep shoveling fried, in order to avoid fried paste.

Step 6: take a green onion and cut off the white part of it.

Step 7: cut the pepper into small pieces.

Step 8: cut the shrimp from the back with a knife.

Step 9: marinate the shrimps with salt, starch and cooking wine for 10 minutes.

Step 10: mix the ingredients and juice into the bowl evenly, and the preparation is completed.

Step 11: pour the marinated shrimps into the fried peanut oil, slide until discolored and remove.

Step 12: leave the base oil, add in the dried pepper, onion, ginger and pepper, stir fry until fragrant.

Step 13: pour in shrimps and pepper and stir fry for a while.

Step 14: add the fried peanuts and stir fry quickly.

Step 15: pour in the sauce.

Step 16: wait for the sauce to thicken and wrap it on the dish.

Materials required:

Shrimp: 250g

Scallion Department: one tree

Raw peanuts: 100g

Pepper: a little

Ginger: a little

Dried pepper: 15g

Chinese prickly ash: 5g

Soy sauce: 15ml

Vinegar: 20ml

Sugar: 1 tbsp

Soy sauce: 1 / 4 teaspoon

Cooking wine: 20ml

Starch: 20ml

Chicken essence: 2G

Salt: 1 / 4 teaspoon

Note: 1, pepper cut more tasty 2, peanuts must be cool oil in the pot slow fried 3, peanuts into the last, to maintain the crisp taste 4, color pepper just for color, can not put

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Ji Ge Qiao Men Er Jie Jue Chuan Wei Gong Bao Cai Gong Bao Xia Qiu