Kung pao chicken is a traditional dish in Sichuan. Chicken is the main raw material. The specialty is spicy, sweet and spicy. In Sichuan, it is of a high level. Not only China people like to eat this dish, but foreigners also like it very much. After eating it, they are full of praise. Abroad, it has become synonymous with China food. Foreigners talk about China food, kung pao chicken, and most importantly, kung pao chicken.
Yisa Chicken protein
Chicken has high protein content and high digestibility. It is easily absorbed and utilized by the body. It can enhance physical strength, physical fitness and immunity. Peanut contains vitamin E and zinc, which can enhance memory, resist aging, delay brain function decline and moisturize skin. It also contains unsaturated fatty acids that can lower cholesterol. However, after frying, peanuts are hot and dry, so you can't eat more.
Ingredients: chicken legs, seasonings: green onions, eggs, dried peppers, peppers, peanuts, cooking wine, soy sauce, vinegar, red oil, sugar, thickening method: 1, stock preparation, chicken legs, peanuts, peppers, dried peppers, cooking wine, vinegar, etc. 2. Preparation of chicken leg bones, diced chicken legs, chicken leg cooking wine 1 spoon, soy sauce 1 spoon, egg white 1 piece, 2 tablespoons salt, and mix well for 20 minutes.
Erdia Home-cooked dish kung pao chicken
This dish is made of diced chicken, dried peppers and peanuts. Fresh chicken and crispy peanuts are perfectly combined. Coupled with spicy peppers, it is a home-cooked dish you don't want to miss. Friends like cooking, don't forget to pay attention to it and update the dishes every day. Ingredients: chicken breast, a little dried pepper, fried peanuts, pepper, white pepper, cooking wine, starch, salt, cooking oil, sugar, garlic, onion, balsamic vinegar, 2 pieces of soy sauce, soy sauce 1 piece.
Finally, the chicken thigh bone was cut from the chicken thigh and cut along the chicken bone. Chicken must be marinated with marinade to taste. Stir-fry Zanthoxylum bungeanum and dried Chili with low heat. Stir-fry the diced chicken with high fire until it is 80% cooked, and the diced chicken will not dry. Don't cook seasoning at the same time. Stir well with each seasoning, so that the flavor of each seasoning is fully mixed with diced chicken, and then add the next seasoning. Before cooking, pour 3 teaspoons of red oil into the pot.