Kung pao chicken has done a lot in various places because of its wide spread.
Exercise 1
Materials:
900 grams of boneless chicken breast (it is said that chicken leg meat was often used before, because chicken leg meat is more tender than chicken breast), 40 grams of dried red pepper and 75 grams of fried peanuts.
Composition:
2 tablespoons Zanthoxylum bungeanum, 2 shallots (diced), 1 protein, 2 tablespoons white powder, 2 tablespoons soy sauce, 1 teaspoon rice wine, 1/4 teaspoons minced garlic, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white vinegar and 5 cups salad oil.
Production process:
1. Mix evenly with 1 egg white, 1/2 teaspoons of salt and 2 tablespoons of white powder to prepare "marinade" for later use. Then use soy sauce 1 tsp, rice wine 1 tsp, white powder water 1/2 tsp, sugar 1/4 tsp, salt 1/4 tsp, sauce color and white vinegar 1 tsp, and sesame oil 2.
2. Cut the chicken breast into cubes of about 1 cm. Stir the diced chicken with marinade and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry for half a minute.
Be careful not to fry the diced chicken for too long, so as not to fry the chicken too hard. After the chicken is fried until it changes color, take out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot, stir-fry for a while, and then pour in the "comprehensive seasoning" to continue stirring.
4. Finally, add peanuts, stir fry a few times, and you can start the pot.
Features:
Chengdu, Sichuan is a famous dish with golden color, tender and smooth chicken, crispy peanut skin, salty, spicy and slightly sour. This dish was created in the Qing Dynasty.
Exercise 2
Materials:
300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil.
Cooking method:
Dice chicken breast, add soy sauce, salt and cooking wine, add water and bean powder and mix well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried Chili into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve.
Production process:
1. Buy chicken legs and dice the meat.
2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly by hand.
3. put a little starch and grab it evenly with your hands.
4. Leave it for a while (this method is called pickling or sizing, which can remove the fishy smell of meat and is suitable for all kinds of meat).
5. Pour the oil into the pot.
6. Put the diced chicken into the pot, fry for a while and take it out.
7. Pour Chili oil (or salad oil) into the pot.
8. Add pepper and pepper (low heat).
9. Add onion, ginger slices and garlic slices and stir fry for a while.
10. Add diced chicken.
1 1. Add wine and soy sauce (color).
12. Add some chicken soup.
13. Add a little salt, chicken essence, more sugar and a little vinegar (this dish tastes a little sour and sweet).
14. Add a little starch and add fried peanuts.
15. Add pepper and sesame oil and take out the pot.
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Fried shredded pork with sweet and sour sauce
manufacturing method
Exercise 1
Ingredients: 200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia officinalis tablets.
Seasoning: pickled pepper 40g, soy sauce 10g, sugar and minced garlic, chopped green onion and cooking wine 15g, vinegar 8g, refined salt 3g, monosodium glutamate 1g, starch 50g, oil 125g and clear soup 50g.
Exercise:
1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch and mix well.
2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch, and broth into a bowl and make a sauce.
3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.
Tips:
Shredded pork must be cut evenly. Hot and sour should be moderate, highlighting the fragrance.
Exercise 2:
Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce.
◆ Production process:
1. Cut pork leg into 6 cm long and 0.2 cm wide threads, mix with wine and salt, and add chopped eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.
2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.
Exercise 3:
◆ Recipe ingredients: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.
◆ Production process: Pork is cut into 7 cm, 0.3 cm thick shreds, and mixed with salt and water bean powder. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.
Practice 4:
◆ Recipe ingredients: 200g lean pork, 20g Sichuan pickled pepper (both bean paste and pepper paste are acceptable), 20g white sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g monosodium glutamate and 65438+.
◆ Production process:
1. Cut the meat into 3 cm long filaments and paste it with a little salt and starch. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.
2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.
Practice 5:
Materials:
250g of lean meat, 70g of fungus, half a carrot, 30g of pickled pepper powder, 2 onions, 5 slices of ginger 1, and appropriate amount of starch seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.
Exercise:
1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;
2. Wash and shred onions, ginger and garlic for later use.
3, fungus and carrots are shredded for use.
4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.
5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.
Tips:
1. The proportion of sugar, vinegar and salt should be appropriate. If you don't like sweets, you don't have to put sugar;
2. There are all kinds of seasonings of fish-flavored shredded pork in the supermarket, which can be bought and used, but it seems that the seasoning is a little salty, so pay attention!
3. You can put some shredded carrots, but it is best to fry them until they are medium-ripe, and put them together when frying meat.
The characteristics of this dish:
Sichuan Chengdu famous dishes. The above-mentioned pork is the main ingredient, with mushrooms and fungus, cooked with Sichuan's unique fish-flavored seasoning. This dish is deep red in color, salty, sweet, sour and spicy, with rich fish flavor and unique taste. It is well received by diners and enjoys a high reputation throughout the country.
Nutritional components:
Cholesterol: 470 mg carbohydrate: 15 g protein: 62 g fat: 152 g calorie: 1828 kcal.
Exercise 6:
350g of raw pork, 0/00g of water-borne blue tablets/kloc-0, 25g of water-borne fungus, 5g of pickled pepper15g, 3g of salt, 5g of ginger, 0g of garlic10g of onion10g of vegetable oil, 50g of soy sauce10g.
◆ During the production process, the pork is cut into filaments about 7 cm long and 0.3 cm thick. Add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.
◆ The characteristic color is red, the meat is tender, salty, sweet, sour and spicy. Ginger, garlic and onions stand out.
Exercise 7:
Ingredients: shredded lean meat, fungus, lettuce (also called green bamboo shoots) and tomato.
Accessories: soaked garlic, soaked ginger, onion, chopped pepper, starch.
Seasoning: salt, sugar, soy sauce, sesame oil, chicken essence, tomato sauce.
Exercise:
1. Make auricularia, soak auricularia and shred. Wash and shred lettuce and put it on a plate. (Note that my method is a failure. Auricularia auricula and lettuce should be separated. )
2. Shred fresh lean meat, mix in salt, sesame oil, chicken essence and starch, soak in shredded ginger and onion, and marinate for a quarter of an hour. Cut the tomatoes into pieces, soak the garlic, chop it up and put it on a plate for later use.
3. Prepare appropriate chopped pepper and tomato sauce, with more tomato sauce. Here, tomato sauce can completely replace the sour taste of vinegar.
4. Oil the shredded pork first. Stir-fry the oil quickly after heating, and take it out for use when the meat is cooked and tender.
5. Put the oil in the pot again, heat it, add the minced garlic, stir fry a few times, then add the chopped pepper sauce and tomato sauce and stir fry until cooked.
6. Put shredded bamboo shoots first, then shredded fungus (now you know why the dish just failed ...)
7. Stir-fry shredded bamboo shoots until soft, add a tablespoon of sugar, then add some soy sauce, salt and chicken essence, and then diced tomatoes. Because there are many tomatoes with enough acidity, there is no need to use vinegar. Finally, pour in the fried shredded pork and stir well.
8. Before cooking, you can hook some clams (if you think the juice is thick enough, you don't need it), and then put it on a plate and the finished product will come out.
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Fried potatoes, green peppers and eggplant
Cooking method 1
1, one potato, one eggplant and one and a half green peppers, this is the first attempt, and it can be increased in proportion after familiarity.
2. Cut the potato into slices or slightly thicker slices. According to your own preferences, cut eggplant hob should not be too small, cut green pepper casually. If the picture is beautiful, cut diamond-shaped slices.
3, oil, Northeast cuisine is generally very oily, think about it before eating. Oil is used for frying potatoes, so a novice can spill a little more potatoes, about 1.5 yuan.
4. After the oil temperature is 80C, fry potatoes in the pan. Generally, the amount of a potato is about two and a half to three minutes. Take it out and put the eggplant. Generally speaking, eggplant should be fried until golden brown, but personally I think eggplant is too soft, so I usually fry it for two to three minutes, then take it out and put three things, green pepper and Lima, on a plate.
5. Drain the oil and add a little oil, chopped green onion and garlic. If you have time, stir-fry the garlic.
6, pour the three fresh into the pot, and then according to the daily cooking order, soy sauce, yellow wine, chicken essence, salt, if there is broth (such as pork ribs soup, pig's foot soup), you can take a spoonful, don't cook too much for one minute, and then add a little starch (called raw flour in the south? ) stir fry and eat out of the pot.
Cooking method 2
Ingredients: potato (150g), eggplant (green husk) (300g) and green pepper (100g).
Seasoning: salad oil (100g), soy sauce (10g), sugar (3g), salt (3g), onion (10g), garlic (10g) and starch (5g).
manufacturing process
1, peeled eggplant and potatoes, and cut into hob blocks;
2, the green pepper is broken into small pieces;
3. Add oil to the pot. When it is 70% hot, put in potato pieces, fry them until golden brown, and remove them when they are slightly transparent.
4. Pour the eggplant into the oil pan, fry until golden brown, add the green pepper pieces and pick them up together;
5. Stir-fry chopped green onion and minced garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and simmer slightly;
6. Add water starch to collect juice.
Formula stage chart
Eggplant (green husk): Don't eat eggplant with snakehead, it will damage the stomach.
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Sweet and sour pork
(Practice 1) Sweet and sour tenderloin
Its cuisine is Zhejiang cuisine.
It is characterized by light yellow color, smooth and full shape, crisp outside and fragrant inside, tender and delicious inside.
raw material
Materials Pork tenderloin 300g green pepper carrot 30g onion 2 garlic 2 egg yolks 1 seasoning 1 soy sauce 1 tablespoon starch 1 tablespoon tomato sauce 2 tablespoons white vinegar, sugar 1 tablespoon rice wine, salt and sesame oil 1 tablespoon.
manufacturing process
1, wash pork tenderloin, cut it into small pieces, put it in a bowl, add (1) and egg yolk to marinate for 10 minute; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder. 2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, and stir-fry the pork tenderloin until it tastes delicious.
(Practice 2) Sweet and sour tenderloin
Its dishes are from China.
Characterized by golden yellow, crisp outside and tender inside, sweet and sour.
raw material
Pork tenderloin 300g, egg white 1, water starch 50g, soybean oil 50g, peanut oil 1000g (actual dosage 50g), onion powder 3g, ginger powder 2g, cooking wine 15g, soy sauce 5g, sugar 100g and vinegar 75g.
manufacturing process
1. Wash pork tenderloin, remove fascia, cut into strips 4 cm long and 5 mm wide, put in a porcelain bowl, add egg white, water starch and refined salt, stir well and size. 2. Take a small porcelain bowl, add salt, sugar, vinegar, yellow wine, minced onion and ginger, and water starch to make sweet and sour juice. 3. Heat the wok, add peanut oil, heat to 80%, and add tenderloin one by one. When fried to yellow, pour in the colander, drain the oil and pour the remaining oil into the oil tank. 4. Heat the original wok, add the soybean oil, heat it to 50%, pour in the sweet and sour juice, thin it, add the tenderloin, stir fry a few times, pour in the sesame oil, take it out of the pan and plate it.
(Practice 3) Sweet and sour tenderloin
Shandong cuisine
Features golden color, sweet and sour taste, crisp outside and tender and fragrant inside.
raw material
250g of pork tenderloin, 750g of clear oil (actual consumption is100g), 20g of cooking wine, 50g of vinegar, 60g of sugar, 2g of salt, 2g of chopped green onion, 2g of Jiang Mo, 35g of egg liquid, 70g of starch, proper amount of flour, sesame oil10g, and proper amount of broth.
manufacturing process
(1) Wash and slice the meat, add the egg liquid, water starch and flour, and mix well. (2) Add cooking wine, sugar, vinegar, salt, onion, ginger, water starch and a little soup. (3) Heat the oil in the pot to 50% heat, add the meat slices, fry until crisp, and take out the oil control. (4) Leave the bottom oil in the pot, boil the sweet and sour juice, pour the sliced meat, turn the spoon, and pour the sesame oil out of the spoon.