Kung pao chicken ingredients:
Chicken breast: 1 cucumber: 1 root carrot: 1 root onion: appropriate amount of diced ginger; Appropriate amount of diced garlic: appropriate amount of dried pepper: appropriate amount of salt: 1 spoonful of pepper: appropriate amount of cooking wine: 1 spoonful of raw starch: appropriate amount of cooking wine: 1 spoonful of soy sauce: 1 lost egg white: 1 cooking oil: appropriate amount of cooked peanuts: appropriate amount.
Kung pao chicken sauce:
Light soy sauce: half a spoonful of light soy sauce: half a spoonful of aged vinegar: one spoonful of white sugar: 4 spoons of clear water: appropriate amount of cornstarch: appropriate amount of cooking wine: 1 spoon.
Practice:
1: Chicken breast bought from the supermarket 1 Piece is sliced with a blade and then cut into strips and diced for later use.
2. Cut the chicken breast into 1 spoon of edible salt, cooking wine 1 spoon, appropriate amount of cooking oil, a little soy sauce, egg white 1 piece, grab the chicken breast with your hands until it is strong, then pour in a proper amount of raw flour and grab it evenly by your hands for later use.
3: Wash the carrots and cucumbers bought back and cut them into cubes with a knife.
4: Prepare a proper amount of green onion, peel off the skin and clean it, and cut it into onion segments with a knife.
5: Prepare 3 cloves of garlic, peel off the skin and clean it, and cut it into diced garlic with a knife.
6. Prepare appropriate amount of ginger and dried pepper, clean them separately, and then cut them into diced ginger and dried pepper segments with a knife for later use.
7: Pour a proper amount of water into the bowl, add half a spoon of light soy sauce, half a spoon of light soy sauce, one and a half spoons of aged vinegar, four spoons of white sugar, cornflour, and a proper amount of cooking wine 1 spoon, and mix well for later use.
8: Put the right amount of oil into the pot, pour in the right amount of peanuts, and fry the peanuts on a small fire without sound. Turn off the fire and serve them for later use.
9: Start another pot, put more cooking oil in the pot than usual, heat it to 30%, then pour in the cooked chicken breast and stir-fry until it changes color.
10: Pour in diced cucumber and diced carrot, stir fry quickly 10 second, turn off the heat and serve.
1 1: Leave the bottom oil in the pot, add the diced ginger and garlic to make it smell, and then pour the chopped dried pepper and a proper amount of pepper to make it smell.
12: Add the chopped shallots to smell, then add the fried chicken breast and diced carrots, and stir-fry the diced cucumbers evenly.
13: Pour in the prepared sauce, turn to high heat, collect the soup, pour in the named oil (cooked oil) and stir-fry evenly, then pour in the fried peanuts, stir-fry evenly, turn off the heat and serve out.
Tips:
1: Those who dislike fried peanuts can buy ready-made cooked peanuts instead.
2: Fry peanuts. If you want cold oil, put the peanuts in the pot, and fry them on a small fire until there is no sound.
3: I didn't peel the cucumber. In order to look good, I can peel the cucumber with a peeler and then dice it.