Five star chef's kung pao chicken(wu xing da chu de gong bao ji ding )

Five star chef's kung pao chicken

Introduction:

"[indifferent skinniness: should we eat meat when we lose weight] most people who lose weight talk about meat color change. In fact, we can eat meat when we lose weight! So, in the process of losing weight, how to eat meat? According to the color of meat, the lighter the color of meat, the better the weight loss effect. According to the color, meat can be divided into three categories: red meat, such as pork, beef and mutton; white meat, such as chicken, duck, goose, rabbit and fish; colorless meat, mainly aquatic shellfish, such as clam, oyster and crab. Nutritionists agree that the content of saturated fat and cholesterol in light and colorless meat is significantly lower than that in red meat. Compared with pork, beef and other meats, chicken obviously has the characteristics of low fat and low heat, and the meat quality is more refreshing and tender. It can use a variety of cooking methods, with a variety of accessories to make delicious dishes, and rich in nutrition, is the first choice for weight loss people to eat animal protein! Today's food recommendation - kung pao chicken time: 15 minutes heat: 415 kcal (100g chicken breast - 138 kcal; 100g cashew nuts - 552 kcal) share: for two

Production steps:

Step 1: loosen the chicken breast with a knife, cut it into 0.3cm deep cross pattern, and then cut it into 2cm dice. Mix well with 1g salt, 5ml soy sauce, water starch, cooking wine and egg white, and marinate for a while

Step 2: mix salt, sugar, 5ml soy sauce, vinegar, cooking wine, chicken essence, broth, red oil and water powder to make Gongbao juice

Step 3: heat the oil in the pan, pour in cashew nuts, fry and remove

Step 4: cut onion or dice, ginger slice, garlic slice, green pepper dice

Step 5: heat the oil in the pan for 30% and stir fry the dried pepper and pepper until the dried pepper turns brown

Step 6: add onion, ginger and garlic and stir fry until fragrant

Step 7: stir fry diced chicken

The eighth step: pour the ingredients into the sauce, stir fry the cashew nuts and green peppers until the green peppers break.

Materials required:

Chicken breast: 200g

Cashew nuts: 20g

Green pepper: 20g

Dried pepper: 10g

Pepper: 20

Scallion: right amount

Ginger: 15g

Garlic: right amount

Veteran: 5g

Vinegar: right amount

Sugar: 5g

Salt: right amount

Chicken essence: 10ml

Cooking wine: moderate

Red oil: 8ml

Starch: appropriate amount

Soup: 5g

Vegetable oil: right amount

Note: [dietary advice] chicken has high protein content and is easy to be absorbed by human body. It can enhance physical strength and strengthen the body. It contains phospholipids which play an important role in human growth and development. Chicken is beneficial to five zang organs, tonifying deficiency and damage, tonifying stomach, strengthening tendons and bones, activating blood circulation, regulating menstruation and stopping leucorrhea.

Production difficulty: Advanced

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Wu Xing Da Chu De Gong Bao Ji Ding