Nutritious and delicious -- Kung Pao diced chicken(ying yang mei wei gong bao ji ding )

Nutritious and delicious -- Kung Pao diced chicken

Introduction:

"When it comes to kung pao chicken, of course, we have to mention its inventor Ding Baozhen. According to the Qing history manuscript, Ding Baozhen was born in Pingyuan (now Zhijin), Guizhou Province. He was a Jinshi in the third year of Xianfeng and the governor of Sichuan in the second year of Guangxu. It is said that Ding Baozhen has a lot of research on cooking. He likes chicken and peanuts, especially spicy food. When he was governor of Sichuan Province, he created a delicious dish which was stir fried with diced chicken, red pepper and peanuts. Originally, this delicious dish was just a private dish of the Ding family, but later it became more and more popular and well known. The so-called "Gong Bao" is actually Ding Baozhen's honorary title. "Prince Taibao" is one of the "Gongbao", so the dish he invented got the name "Gongbao chicken", which is also a memorial to this man Ding. "

Production steps:

Step 1: dice the chicken breast and marinate it with cooking wine.

Step 2: prepare ingredients, dice cucumber and carrot, cut scallion into small sections, cut ginger into small sections, and cut red pepper into small sections.

Step 3: prepare a bowl in advance and mix all the ingredients.

Step 4: heat the pot over high fire, add oil and saute onion, ginger and red pepper until fragrant.

Step 5: add the cooked peanuts and stir fry. (actually, peanuts can be put last, I put them early.)

Step 6: add the diced chicken, add a spoonful of bean paste, stir fry until the diced chicken changes color.

Step 7: add diced carrots and stir well.

Step 8: add diced cucumber and stir fry evenly.

The ninth step: put in the pre adjusted sauce and stir fry evenly.

Step 10: finally, thicken with water and starch.

Step 11: out of the pot! Golden color, fresh and tender chicken, crispy peanuts, salty and spicy, slightly sweet and sour.

Materials required:

Chicken breast: 130g

Cucumber: moderate

Carrot: right amount

Peanuts: right amount

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Starch: appropriate amount

Cooking wine: moderate

Vinegar: two teaspoons

Sugar: 3 G

Salt: 2G

Pepper powder: 1g

Douban sauce: a spoonful

Note: 1, chicken: chicken has the function of warming Qi, tonifying essence and marrow, tonifying deficiency and intelligence. It is said in Shennong's herbal classic that eating chicken often can communicate with the spirit; most later doctors think that eating chicken makes people intelligent. 2. Chicken: chicken meat is tender, delicious, nutritious and has the function of nourishing. Chicken protein content ratio is very high, and high digestibility, it is easy to be absorbed by the human body, has the role of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. Traditional Chinese medicine also believes that chicken has the effects of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. 3, peanut kernel (fried): peanut kernel is rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, has enhanced memory, anti-aging, hemostasis, prevention of cardiovascular and cerebrovascular diseases, reduce the role of intestinal cancer; but after its fried, sex hot and dry, it is not suitable to eat more.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ying Yang Mei Wei Gong Bao Ji Ding