First, the practice of kung pao chicken

Raw materials: leg meat150g, peanut kernel 50g, carrot 20g, green pepper and red pepper10g each; Zanthoxylum bungeanum10g; Dry red pepper10g; Onion, ginger and garlic;

Ingredients: 20 grams of sugar; Clear vinegar15g; Soy sauce15g; Oyster sauce; Pixian bean paste; Cooking wine; Refined salt; Water starch;

Practice and steps

1 Take a chicken leg, then wash the chicken leg with clear water, then tear off the skin of the chicken leg, then remove the grease, and cut the picked chicken leg into slightly larger dices; Use a little refined salt, cooking wine and water starch slurry; Add a little olive oil and mix well for use; Stir-fry peanuts in the microwave oven.

2. Cut the onion, ginger and garlic into final shapes, then cut the carrot, green pepper and red pepper into diced shapes, then pour the oil into the pot, then heat it, add the pepper particles and stir-fry with low fire; Add dried red pepper and stir-fry until dark red; Take out the peppers and dried red peppers and throw them away. This action should be fast, and the firepower can be minimized. Add Jiang Mo and minced garlic, it will be delicious.

3 put the diced chicken into the pot, then start frying. After the diced chicken changes color, add Pixian bean paste and fry until it is red oil; Then add carrots and stir-fry slightly; Cooking the juice mixed with white sugar, vinegar, soy sauce, cooking wine, oyster sauce and water starch; Add peanuts and stir fry, then add diced green pepper and diced red pepper and stir fry; Sprinkle with chopped green onion and mix well.

4 prompt: 1. Be sure to use fresh chicken. Frozen chicken will lose a lot of water and make the finished product feel dry. Chicken leg meat is the best, followed by chicken breast meat. 2. First, size the chicken, which can remove fishy smell, taste, tender and smooth, and is suitable for all kinds of meat. 3. Add a little olive oil or other oil and mix well. When the diced chicken is slippery, it is easy to disperse without touching the pot. This dish must be stir-fried with fire. Carrots, diced green peppers and diced red peppers can be dispensed with. I put them in order to let my son eat more vegetables and match the colors. 6. Dried red peppers can be sliced before frying. I was afraid it was too spicy, so I put it in the pot. Even so, it's still very spicy. 7. This method can be used to make diced meat, diced meat, diced tofu, etc.

The traditional practice in kung pao chicken is to use only diced chicken and peanuts. Later, people gave it more contents to make the dish more nutritious and pleasing to the eye, such as adding diced carrots and cucumbers. I added carrots, green peppers and red peppers here, so is the improved kung pao chicken more attractive?

Some restaurants write kung pao chicken as "kung pao chicken", which is a mistake you will make if you don't know the origin of this dish. Kung pao chicken was created by a chef in Ding Baozhen, and Ding Baozhen was born in Pingyuan (now Zhijin). He is a man of letters with an obvious wealth and pays attention to cooking. When he was governor of Shandong, he invited dozens of famous chefs to be cooks, and he often invited people to fry diced chicken. After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined with the spicy customs of Sichuan, and improved it to entertain guests, which was very popular. Because Ding Baozhen was named Prince Bao in Qing Dynasty, this dish was named "kung pao chicken", which is the origin of this dish.

Second, the practice of mushroom chicken slices

Raw materials: chicken breast; 5 dried mushrooms; A little pea; 1 carrot; Onions; Ingredients: cooking wine; Dry starch; Salt; Sugar; Chicken essence;

Nutrition: Chicken is a high-quality protein, mushrooms are fungi, peas are rich in lysine, and carrots are rich in carotene. The method is done in one step.

1 Soak dried shiitake mushrooms in water, and filter the soaked water for later use. Part of it is thickened with starch, and part of it is used when cooking. Wash peas, blanch them in boiling water for 20 seconds, take them out, and drain them in water for later use.

Slice the chicken breast, put it in a bowl, knead it evenly with a little salt, then pour in cooking wine and dry starch and mix well, and finally pour in a spoonful of cooking oil and mix well. After peeling and washing carrots, cut them into diamond-shaped pieces. Slice the soft mushrooms for later use.

Add oil to the wok, add oil to the scallion, stir-fry until fragrant, remove and throw it away. Turn off the fire until the oil temperature is warm, pour in the chicken slices and stir fry quickly until the surface changes color. Add carrot slices and stir-fry a few times, then add mushroom slices and stir-fry a few times.

4 Pour in a little remaining mushroom water, bring to a boil, add peas and chicken slices, add salt, sugar and chicken essence, stir fry quickly, and pour in water starch to thicken.

5 prompt: 1. It is not recommended to cook this dish with fresh mushrooms, because fresh mushrooms are far less fragrant than dried mushrooms. 2. After washing the mushrooms with warm water, don't squeeze the water too dry before shredding, otherwise the fried taste will be dry and hard. 3. Besides peas and carrots, other vegetables can be used to match, but the cooking order and cooking time should be controlled according to different vegetables.

Chicken is high-quality protein, mushrooms are fungi, peas are rich in lysine, carrots are rich in carotene, and a dish has many different nutrients. The fragrant mushrooms are served with tender chicken to meet your taste and nutritional needs.

For the human body, eating all kinds of food every day is very beneficial to health. Therefore, I suggest you play mix and match at home and make delicious and healthy things! Usually cooking, many people are used to single cooking, and cooking often uses a single ingredient. Want to eat healthy and nutritious? Let's play mashup. This is a good way to fry a variety of ingredients.

A variety of nutrients, smooth mushrooms with chicken, while meeting your taste and nutritional needs.