Egg & vegetable soup
Composition:
4 cups of chicken soup
Beat two eggs gently.
1 -2 shallots, chopped.
1/4 teaspoons of white pepper
Salt seasoning
A few drops of sesame oil (optional)
Preparatory work:
In a wok or saucepan, boil 4 cups of chicken soup. Add white pepper and salt, and sesame oil if used. Cook for another minute or so.
Pour in the eggs very slowly.
Stir the eggs clockwise for one minute and make them into pieces. To form a trickle or ribbon, gently stir the eggs clockwise until they are formed.
Garnish with onion and serve.
Egg vegetable soup
Raw materials:
Four cups of chicken soup, two lightly cracked eggs, two chopped green onion, a quarter teaspoon of white pepper, a little salt and sesame oil (optional).
Preparatory work:
Cook four cups of chicken soup in a soup pot or wok (with water), add white pepper, salt and sesame oil, and cook for one minute. Slowly and continuously pour the egg liquid, stir it clockwise for one minute to make it into thin strips, and then stir it gently clockwise until the egg is set.
Add chopped green onion and serve.
Brief introduction of kung pao chicken's practice
Kung Pao Chicken?
(Fried Chicken with Pepper and Peanut)
Composition:
2 pieces of boneless and skinless chicken breast, 7 to 8 ounces each.
Marinade:
2 teaspoons of soy sauce
2 teaspoons of China rice wine or dry sherry.
1 teaspoon sesame oil
1 1/2 teaspoons of corn starch
Sauce:
2 tablespoons black soy sauce
1 tbsp China rice wine or dry sherry.
1 teaspoon sugar
Others:
8 small dried red peppers
2 cloves of garlic
2 green onions (green onions, green onions)
4 tbsp oil for cooking, or as needed.
1 teaspoon pepper, optional
1/2 cups of peanuts or cashews
A few drops of sesame oil, optional.
Preparatory work:
Cut the chicken into 1 inch cubes. Mix with marinade, and finally add corn starch. Marinate the chicken for 25 minutes.
When the chicken is marinated, prepare sauce and vegetables: in a small bowl, mix soy sauce, rice wine and sugar.
Put it aside.
Cut the pepper in half to make it roughly the same size as the diced chicken. Remove the seeds. Peel and chop garlic. Cut the green onions on the diagonal into three parts.
Heat the wok over medium-high heat. Add 2 tablespoons of oil. When the oil is hot, add the chicken. Stir-fry until the color turns white and medium-ripe. Take it out of the pot.
Add 2 tablespoons of oil. When the oil is hot, add garlic and stir-fry until fragrant (about 30 seconds). If used, add pepper and pepper. Stir fry briefly until they turn deep red.
Add the sauce to the pot. Boil. Put the chicken back in the pot. Stir in peanuts and shallots. Remove from the fire, add sesame oil and stir. Serve while it's hot.