Kung pao chicken Practice 1 kung pao chicken Practice 1
Raw materials:
Ingredients: chicken breast180g
Ingredients: fried peanuts 20g (peeled), dried peppers, ginger and onions.
Seasoning A: starch 1 tbsp, water 1 tbsp, chicken essence, sugar, vinegar 1 tbsp, soy sauce 1 tbsp, cooking wine 1 tbsp, sesame oil, 0, 3 tbsp.
Seasoning b: soy sauce 1 tsp, cooking wine 0, 5 tsp, cornmeal 0, 5 tsp, oil 1 tsp.
Practice:
1, prepare the raw materials, put all seasoning A into a small bowl, and mix well to make sauce;
2. Wash the chicken breast and cut it into dices. Add seasoning B, mix well and marinate for 20 minutes.
3. Cut the dried pepper into small pieces and remove the seeds; Cut the onion into sections, and cut the ginger into powder;
4. Put the oil in the hot pot, add the marinated chicken, quickly fry until the chicken changes color and scoop it out;
5, the remaining oil in the pot, put in the dried Chili section, and saute it with a small fire;
6. Add Jiang Mo, onion and diced chicken fried in step 3, and stir well;
7. Pour the sauce prepared in step 1, stir-fry quickly until the soup is almost dry, and turn off the heat;
8. Pour in peanuts and stir well.
Kung pao chicken practice 2
material
Ingredients: rooster1000g,
Accessories: 60g of eggs, 8g of starch,
Seasoning: 25g of rice wine, 0/0g of ginger/kloc, 0/5g of pepper (red, sharp and dried)/kloc, 0/0g of white garlic/kloc, 0/0g of sweet noodle sauce/kloc, 0/0g of soy sauce/kloc, 5g of salt.
method of work
1. Boning the male chicken, removing the head, wings and claws, taking 200 grams of clean meat, punching a crisscross knife on the inner layer vertically and horizontally with a knife, and cutting into dices with the size of 2 cm;
2. Mix the diced chicken with egg white, salt, soy sauce and water.
3. Mix a proper amount of soy sauce, vinegar, rice wine, water hyacinth and broth15ml into a nourishing juice for later use;
4. Wash the dried chilies with warm water, add garlic and ginger, and fluff them into a glutinous rice cake with a mortar for later use;
5. Heat the wok, inject oil and burn it to 70% heat, pour the coded chicken into a spoon and quickly spread it until the surface becomes discolored, and put it into a colander to filter oil;
6. Leave the oil in the pot and heat it. After stir-frying the chili peppers, add some sweet noodle sauce, garlic slices and ginger slices and stir-fry them for a few times. Stir-fry the fried diced chicken in the pot quickly, pour in the mixed flavor juice, stir-fry it with a spoon for a few times, and then leave the fire mouth, jolt it for two turns and get out of the pot.
Kung pao chicken practice 3
Ingredients: 400 grams of chicken leg meat, 50 grams of fried peanuts, eggs 1 piece.
Accessories: 5 cloves of garlic, appropriate amount of starch, dried pepper 10. Note: Ingredients can be made as appropriate.
Seasoning: 500g edible oil (50g actual consumption), sesame oil 1 tsp, soy sauce 1 2 tsp, cooking wine 1 tsp, balsamic vinegar 1 tsp, refined salt 1 tsp, and sugar/kloc-0.
Basic steps
1. Wash and dice chicken, marinate and mix with egg white, salt and starch.
2. Wash and chop garlic,
3. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil.
4. Leave a little oil in the pot, stir-fry the dried Chili until it is brown-red, then add the pepper, and then stir-fry the mixed diced chicken.
5. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.
Introduction to kung pao chicken Practice Chapter 2:
Kung pao chicken is a famous traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. [1] The origin of this dish is related to the diced chicken with soy sauce in Shandong cuisine and the diced chicken with Hu chili pepper in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.
Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.
Ingredients:
Ingredients
300g of chicken breast (6 Liang) and 50g of fried peanuts (1 Liang)
ingredients
Marinated cooking wine 1 teaspoon
Salt 1/2 teaspoons starch a little.
Jiale Chicken Powder 1/2 teaspoons seasoning
Jiale Chicken Powder 1 teaspoon Zanthoxylum bungeanum10g
Green onion and scallion 20 grams of dried red pepper.
2 teaspoons of starch and cooking wine.
Salt 1/2 teaspoons of soy sauce 1 tablespoon
White sugar 1 teaspoon oyster sauce a little
Vinegar 1 teaspoon water 1 teaspoon
5 tablespoons of oil
Steps of kung pao chicken's practice
1. Prepare ingredients
2. Cut the chicken breast into small pieces roughly 2cm square. Add cooking wine, salt, a little starch and Jiale chicken powder to the chicken breast, fully grasp and mix it evenly with your hands, and let it stand for about 15 minutes.
3. Cut the scallion into cubes similar in size to the chicken breast.
4. Take a small bowl, add light soy sauce, oyster sauce, white sugar, vinegar, starch and water, and mix to make a sauce.
5. Heat the oil in the pot to 50% heat, add diced scallion, dried red pepper and pepper and fry until fragrant.
6. Add the diced chicken and stir well until the chicken is cooked. Pour the sauce into the pot and stir-fry for 30 seconds.
7. Finally, pour the peanuts into the pot and turn them evenly. Adding chicken powder when curing meat can lock the moisture in the meat, which will not lose and make the taste fuller.
8. Enjoy the delicious food ~
Tips
1. Be careful not to turn on the fire too much when frying peanuts, otherwise it will be fried easily and turn black and bitter. Therefore, when frying peanuts, we should never leave, and closely observe its changes.
2. With the addition of Jiale chicken powder, the ratio of chicken powder to starch is 2: 1, and it can be marinated for 10 minutes, which can lock the moisture in the meat slices, make the taste level of kung pao chicken richer, and greatly improve the fresh and fragrant taste.
Kung pao chicken Practice Chapter 3 Steps of kung pao chicken's Practice
1. Prepare the ingredients, boneless and skinless the chicken leg. When I bought it, I asked the farm staff to boneless it for me. Put the cooking wine, soy sauce, sugar and vinegar in the seasoning bowl and slice the onion and ginger.
2. Wash the chicken leg meat, drain the water and cut it into small dices (it is better to buy chicken breast meat, but it is better to eat chicken leg meat). Stir well with salt, cooking wine, sugar, a little soy sauce, onion ginger, white pepper, cornmeal, then pour in about 5 grams of arowana's grandma's rapeseed oil, mix well, and let it stand for ten minutes to marinate and taste. Pickled chicken is more tender after frying in the pan.
3. Soak the peanuts in boiling water for about ten minutes. When the water is slightly hot, twist off the peanut coat. When the water is warm, rub the skin with your fingers and it will come off.
4. Peel all the skins of peanuts for later use.
5. After the pot is hot, pour the rapeseed oil from the grandmother's hometown of Arowana.
6. Put the peanuts in the pot with cold oil, fry them on medium and small fire and get crispy, and leave the oil in the pot.
7. Heat the oil on high fire, add ginger slices, fry the scallions for a while, and then add pepper to saute.
8. Add the marinated chicken leg meat and stir fry for a while.
9. Stir-fry until the color turns white, then add Chili noodles and stir well.
10. Add cooking wine, vinegar, soy sauce and sugar, add a little water to boil after coloring.
1 1. When the soup becomes thick, add peanuts and stir-fry for a while, then pour a thin thicken on it and stir well. Peanuts must not be put too early, and they will lose their crispness.
12. According to personal preference, add some chicken essence and stir well before cooking.
13. plate up and eat!
14. Chicken diced with arowana rapeseed oil is tender, smooth and refreshing, and with crispy peanuts, this dish is very popular.
Introduction to kung pao chicken Practice Chapter 4:
The origin of kung pao chicken cuisine is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day, and this dish has also been summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.
Main ingredients: chicken breast 1 00g peanut, 70g carrot 1 root cowpea horn, 3 chopped pepper sauce 1 spoon Pixian bean paste 1 spoon vegetable oil, 20g salt 1 spoon onion 1 ginger.
Steps of kung pao chicken's practice.
1. Wash the chicken breast and cut it into cubes.
2. Put it in a bowl, add light soy sauce 1 spoon, cooking wine 1 spoon, and a little pepper. After stirring well, add cornstarch and mix well.
3. Add chicken powder, stir well, add 1 spoon vegetable oil to seal the chicken surface to prevent air drying.
4. The pot is dry. Before the pot is hot, pour in the right amount of oil and add peanuts.
5. Stir-fry slowly on a small fire, and put it out of the pot for use.
6. Wash carrots and cowpeas separately and cut into cubes.
7. Dice the onion and cut the ginger into foam.
8. Sit in a pot and boil the water. Boil the diced carrots and diced cowpeas.
9. Take another pot, heat the pot and add oil. Stir-fry the diced chicken for nine minutes and serve it for later use.
10. Take another pot, pour proper amount of oil, add onion and ginger until fragrant, and add Pixian bean paste and pickled peppers.
1 1. Add the diced carrots and diced cowpeas and stir well.
12. Add diced chicken and stir fry.
13. Pour the prepared bowl juice,
14. Stir well.
15. Pour in peanuts and stir well.
16. Finally, put a little chicken powder, and then take it out of the pan and put it on the plate.
17. finished product.
18. finished product.
Tips
1, stir-fry persimmon with peanuts over low heat to prevent it from getting burnt.
2, the chicken is marinated in advance, fresh and smooth.
3. Mix the bowl of juice in advance, and don't panic when frying.
Kung pao chicken practice article 5 main ingredients
3 chicken legs
ingredients
White sugar 1 teaspoon, 20 grams of corn starch, 2 green onions, vinegar 1 teaspoon, light soy sauce 1 teaspoon, a little light soy sauce, dried prickly ash 1 0g, 2 cloves of garlic, yellow wine 1 teaspoon, and dried pepper/kloc-0.
1, chicken leg
2. Cut the chicken leg into cubes with the size of1.5cm.
3. Add corn starch, soy sauce, a little soy sauce and cooking wine, mix well and marinate to taste.
4. Garlic and ginger are minced, and onions are cut into sections of about one centimeter.
5. Cut the dried peppers into sections.
6. Put the cold oil and peanuts together, and fry a handful of peanuts on low heat.
7. Mix sauce: add soy sauce, a little salt, a little pepper, white sugar, a little vinegar and corn starch to the bowl and mix well. If you like sesame oil, add a proper amount of sesame oil.
8. Put oil in the pot at 60% oil temperature, add dried chili and prickly ash to the wok, and then add ginger, onion and garlic to make it fragrant (only add a little onion).
9. Put the marinated diced chicken into the pot, stir fry over high fire until the diced chicken is cooked, pour in the mixed juice and continue to stir well quickly.
10, add the remaining shallots, and finally add the crispy peanuts, stir well, pan and plate (peanuts must be added last).
Key operation points:
Don't put peanuts early, they won't be crisp if you put them early.
Because the chicken legs are marinated with soy sauce, there is no need to put salt.
When frying, the amount of oil should be moderate, not too little.
Stir-fry the diced chicken with oil. Stir-fry it quickly on high fire, and not for too long to avoid the chicken burning firewood.
Adjusting the flavor in advance is also the key to making this dish.