Kung pao chicken: a favorite Sichuan dish with red dates and rice(gong bao ji ding zui xi huan chi de yi dao chuan cai fu hong zao mi fan zuo fa )

Kung pao chicken: a favorite Sichuan dish with red dates and rice

Introduction:

"Every time my friends ask me to eat Sichuan cuisine, I always order Kung Pao diced chicken. Every time I eat this, my friends say if you can change a dish. I say no, I like it. Of course, they don't have as many materials as I do. We usually put peanuts, diced chicken, carrots and so on. In the past, I didn't eat spicy food since I was a child. I haven't eaten spicy food for 28 years. Suddenly, I started to eat spicy food this year, and the trend of eating spicy food quickly surpassed my sister, which shocked everyone. In my family, my mother, my sister, and my dead father They all eat spicy food, but I'm special. I don't eat at all. So every time my mother cooks two meals, one is spicy and the other is not spicy. My mother can eat spicy food very well. If she doesn't eat spicy food in a meal, she feels a lot less. Moreover, she often says that she didn't eat spicy food with me for a few days before. Ha ha, now it's OK, I eat spicy food, and she has no taboo in cooking. Mother's skin is very good, eat a lot of spicy will not have pimples and so on, but also very young. Let's get to the point. Kung Pao diced chicken is an unknown old dish. It's the best way to eat Kung Pao diced chicken with rice. "

Production steps:

Materials required:

Chicken breast: moderate

Peanuts: right amount

Color pepper: right amount

Green pepper: right amount

Coriander: moderate

Carrot: right amount

Pixian Douban sauce: right amount

Dry pepper: right amount

Chili sauce: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Vinegar: moderate

Sugar: right amount

Chicken juice: right amount

Cooking wine: moderate

Starch: appropriate amount

Water: moderate

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding Zui Xi Huan Chi De Yi Dao Chuan Cai Fu Hong Zao Mi Fan Zuo Fa