Exercise:
Kung Pao Chicken?
Ingredients: chicken legs or breasts, peanuts, carrots and cucumbers.
Pickling seasoning: yellow wine/cooking wine, salt, white pepper, corn starch, egg white. The main purpose of pickling is to remove the fishy smell, improve the bottom taste and make the taste smoother and tender.
Kung Pao sauce: sugar, vinegar, light soy sauce, and yellow wine/cooking wine can also be added.
Other seasonings: chopped green onion, minced garlic, dried pepper, pepper, bean paste, corn starch (onion can be changed into onion segments if you like).
1. Dice chicken breast, peel carrot and dice cucumber.
2. Add the marinade into the diced chicken, stir well and marinate for a while.
3. Pour the oil into the pot, pour the diced chicken, stir-fry until it changes color slightly, and serve.
4. Prepare Kung Pao sauce and water starch.
Recommended proportion of Kung Pao juice: light soy sauce 3 light soy sauce 0.5 aged vinegar 3-3.5 sugar 3 yellow wine/cooking wine 2 (cooking wine/yellow wine is added when curing, and Kung Pao juice is not added here).
5. Pour the oil into the pot, add Pixian bean paste and stir-fry the red oil.
Add chopped green onion, minced garlic, dried chilli and prickly ash, stir-fry until fragrant.
6. Pour in carrots and stir fry.
7. The carrots are a little soft. Pour in diced chicken and cucumber and stir well.
8. Turn the fire, pour in Kung Pao juice and water starch, and stir fry.
9. After the soup is thick, pour in peanuts and stir well.
Scrambled eggs with pork
Ingredients: eggplant, pork stuffing.
Seasoning: sweet potato starch, chopped green onion, minced garlic, Pixian bean paste.
Soy sauce, soy sauce, sugar, vinegar, corn starch.
(Sweet potato starch for fried eggplant and corn starch for sauce)
1. Cut the eggplant into strips, put it in a fresh-keeping bag, add appropriate amount of sweet potato starch, seal the bag, and shake well to make the eggplant strips covered with starch.
(Sweet potato starch is the best, even if there is no corn starch)
2. Pour oil into the pan, heat the oil to 80% heat, add tomato strips, fry over medium heat until golden brown, and remove and control the oil for use.
Step 3 prepare fish sauce.
Fish-flavored sauce: Recommended proportion: 3 tablespoons of vinegar, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 1/2 tablespoons of soy sauce, about 2 tablespoons of starch, and about 8 or 9 tablespoons of half a bowl of water.
4. Pour the oil into the pot, add the bean paste and stir-fry the red oil.
5. Add chopped green onion and minced garlic and stir fry.
6. Add pork stuffing and stir-fry until it changes color.
7. Add tomato strips and stir fry.
8. Pour in the prepared juice and turn to a big fire.
9. After the soup is sticky, add minced garlic, stir-fry evenly, and take out the pot.
(Don't cut the eggplant too finely, if it is too fine, there will be nothing after frying, and the taste will be very poor ~ Step 7.8.9, you can also thicken it with sauce and then pour the eggplant, and it will be ok! )