The home-cooked version of kung pao chicken's method is so delicious that there is no soup left. The method is simple, you can learn it as soon as you learn it! Kung pao chicken is a classic dish, with Sichuan cuisine and Shandong cuisine, with slightly different raw materials and practices. The most popular dish is Sichuan cuisine, which is especially suitable for eating rice after appetizing. This dish can not only be eaten in the restaurant, but also cooked at home, and its own taste is not lost in the restaurant. As long as you master a few tips and succeed once, it is particularly easy to learn.
Kung pao chicken and fish-flavored shredded pork are super dishes, sweet and sour, slightly spicy and appetizing. Chicken is tender and crisp with peanuts, diced cucumber and diced carrot. With these two dishes on the table, you can eat an extra bowl of rice. In front of these two dishes, there is no so-called loss of appetite. If you want to make this dish delicious, the key is to make it more delicious in the sauce, with moderate sweetness and sweetness, and spicy and delicious bean paste. Let's look at the specific methods.
Homemade version of kung pao chicken
Ingredients: chicken 300g, cucumber 1, carrot 1, peanuts, oil, vinegar, soy sauce, sugar 1 spoon, starch 1 spoon, bean paste 1 spoon.
Exercise and Steps:
Step 1: Prepare ingredients, such as chicken breast, cucumber and carrot. If the chicken leg is better, it will taste more chewy.
Step 2: Dice cucumber and carrot for later use. Cucumber can be peeled or not. To save trouble, I didn't peel it.
Step 3: Dice the chicken breast, put it in a bowl, add a spoonful of soy sauce and a little starch and mix well. Marinate it. When braised pork is fried again, it will taste particularly tender.
Step 4: Mix a bowl of sweet and sour juice, 1 tablespoon of sugar, 3 tablespoons of vinegar, 2 tablespoons of soy sauce and a little starch into the bowl, then add a spoonful of water and mix well for later use.
Step 5: fry the peanuts first, and then put them out for later use.
Step 6: Next, stir-fry the diced chicken until it turns white.
Step 7: Leave the bottom oil in the pot, add a spoonful of bean paste, stir-fry, stir-fry red oil, and stir-fry the bean paste for a long time, so the spicy taste will not be so strong.
Step 8: Add chicken, diced carrots and diced cucumbers and stir fry.
Step 9: Stir-fry carrots and cucumbers, and then pour in the prepared sweet and sour juice. Because there is starch in it, stir it with a shovel to prevent the pan from getting burnt.
Step 10: Finally, pour in the fried peanuts.
Stir-fry and you can turn off the heat and cook. The flavor is rich, sweet and sour, slightly spicy and appetizing, especially delicious. Kung pao chicken is spicy with sweet, sweet with spicy, fresh in the mouth, red but not spicy, smooth and tender in meat, very delicious, and the method is very simple. Hurry and learn to cook for your family!
Tips:
1, the chicken must be fried in advance, and then poured into the pot when it is fried again, so that the chicken tastes fresh and delicious.
2. If you especially like spicy food, you can put some peppers in and stir fry, and the spicy taste will be more intense.