Kung Pao Chicken
Introduction:
"Classic dishes are so delicious that you don't have to worry about not being able to make them at home. Follow Europa's steps and teach you to make classics step by step."
Production steps:
Step 1: the leg meat used by Europa is peeled for health (leaving skin is more delicious)
Step 2: ah Da Divide the tendons and the wrong bones. Remove the bones, and the bottom tendons will not be needed. Affect the taste
Step 3: Dice (taste good) put a little note is a little: MSG, salt, pepper, old vinegar, Shaoxing wine marinate
Step 4: Boil peanuts in water for 10 minutes, soak in water, peel and fry
Step 5: diced carrot
Step 6: diced cucumber
Step 7: Materials
Step 8: marinate the diced chicken, add a pure egg yolk and mix with a little powder
Step 9: deep fry for 8 minutes, pick up for 9 minutes, and then fry again
Step 10: leave a little oil in the pan and fry the ginger. Add pepper and pepper. onion and garlic
Step 11: stir fry the diced carrot, then diced cucumber. Add aged vinegar and seasoning. Diced chicken
Step 12: stir fry and mix with a little starch
Step 13: put on the plate, sprinkle the fried peanuts (do not stir fry, so that peanuts eat crisp) a little scallion
Materials required:
Chicken leg: Four
Cucumber: one
Carrot: one
Peanuts: a little
Dried peppers: Four
Pepper: a little
Onion: one
Ginger: several pieces
Garlic: three
Egg yolk: one
MSG: a little
Salt: a little
Delicious soy sauce: a little
Aged vinegar: a little
Shaoxing wine: a little
Starch: a little
Pepper: a little
Note: 1: cut the chicken leg without bone and scrape it along the bone. 2: deep fry the peanuts over low heat. 3: deep fry the chicken for several times to ensure crispness. 4: don't mix too much and too thick
Production difficulty: ordinary
Technology: stir fry
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Gong Bao Ji Ding
Kung Pao Chicken
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