Kung Pao Chicken
Introduction:
"I miss the restaurant opposite the school gate when I went to school. I often ordered this dish at that time. Today, I secretly cooked a big chicken meal while my baby was away. Ha ha, the long lost kung pao chicken is finally on the stage. With a bowl of rice, happiness
Production steps:
Step 1: wash the chicken breast.
Step 2: Chop with the back of a knife.
Step 3: dice.
Step 4: put it into a bowl and add cooking wine.
Step 5: add salt
Step 6: add soy sauce.
Step 7: add black pepper
Step 8: add onion and ginger.
Step 9: add proper amount of oil.
Step 10: add the flour.
Step 11: massage the chicken with your hands.
Step 12: mix all the ingredients well.
Step 13: add an egg and wrap all the ingredients.
Step 14: put the oil in the pot and heat it to 50%.
Step 15: add diced chicken
Step 16: dice the carrot.
Step 17: put it into the oil pan.
Step 18: remove when golden
Step 19: remove when golden
Step 20: Fry peanuts.
Step 21: slice onion, ginger and garlic.
Step 22: heat the pan, add onion, ginger and garlic and stir well.
Step 23: add green pepper and stir fry.
Step 24: stir fry green pepper to change color.
Step 25: add carrots and stir fry.
Step 26: add chicken and stir fry.
Step 27: add peanuts and stir fry.
Step 28: mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and starch into sauce and stir fry quickly
Step 29: finished product drawing
Materials required:
Chicken breast: 3 pieces
Carrot: 50g
Green pepper: 30g
Peanut: 50g
Eggs: right amount
Oil: right amount
Zanthoxylum bungeanum: right amount
Salt: right amount
Onion, ginger and garlic: right amount
Pepper: right amount
Starch: right amount
Note: the chicken should be chopped with the back of a knife, and the oil temperature should be 50% hot when it is stir fried.
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Gong Bao Ji Ding
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