Diced chicken, chicken leg meat, chicken breast meat, diced chicken, delicious with skin, peel it if you want to be low in calories.
Put the diced chicken into a large bowl, add cooking wine, salt and pepper, add a little water and egg white and stir. After stirring for 3 or 4 minutes, your hands will be sore, and then you will stop and stand for half an hour. After half an hour, you will find that the water is absorbed by the chicken, so that the meat will be tender. If your cooked meat doesn't absorb water, congratulations, the chicken you bought has been watered a lot in advance, hehe. Then put the dry powder in and stir, and finally put a little oil, so that the diced chicken can be easily separated in the next frying process.
Put more oil in the non-stick pan. Before the oil is hot, put the diced chicken in. Don't move, wait until the bubbles around the meat turn white, and then gently spread the diced chicken with chopsticks, so that the fried chicken won't stick to the pot and stick to each other slowly.
After the diced chicken turns white in all directions and angles, stir-fry the onion, ginger, garlic, dried diced pepper, green vegetables and diced bamboo shoots, stir-fry the bean paste with low heat until the oil turns red, pour in a little soy sauce, sugar, salt, five-spice powder and a little hot water, stir-fry for a few times, pour in the soul of the dish, fry the peanuts, thicken them slightly, and finally pour in a proper amount of Chili oil, as you like.
Question 2: Does kung pao chicken want to add bean paste? Generally speaking, Kung Pao is actually made of sweet and sour juice. If you add bean paste, it will change the taste. Red can be prepared with soy sauce or mixed with tomato juice. Provide the following practices:
1. Dice chicken breast, add soy sauce, salt, cooking wine and water starch and mix well.
2. Cut the cucumber and onion into small pieces, cut off both ends of the dried pepper and remove the pepper seeds.
3. Put the soy sauce, vinegar, salt, sugar and cooking wine into a small bowl and stir evenly to make the sauce.
4. Leave the bottom oil in the pot, heat it, add pepper and dried pepper, stir fry over low heat, and then add the onion. 5. Add diced chicken, add 1 tbsp cooking wine and stir-fry until the chicken becomes discolored.
6. Finally, add juice, diced cucumber and cooked peanuts, stir-fry evenly, and thicken with water and starch.
I hope it is useful to you, and I hope to adopt it ~
Question 3: Is kung pao chicken fried with bean paste? Put a little less, it will not affect the taste. The taste is still colored.
Question 4: Do you make kung pao chicken bean paste? No, it tastes bad.
Question 5: Does authentic kung pao chicken want bean paste? A little bit.
Question 6: What ingredients does kung pao chicken need to make this? Kung pao chicken's raw material: 300g of chicken breast.
Kung pao chicken ingredients: 20g scallion and 20g peanut.
Seasoning in kung pao chicken: bean paste (chopped with pickled peppers), white sugar, rice vinegar, monosodium glutamate, chicken essence, ginger slices, pepper, pepper and dried peppers.
Kung pao chicken's approach:
1, diced chicken breast, adding tender meat powder for sizing, that is, adding eggs and starch, and then oiling;
2. Deep-fry peanuts until crisp;
3. Put the base oil in the pan, add dried Chili, pepper and ginger slices in the wok, then add bean paste, add sugar, vinegar, onion and diced chicken, stir fry until fragrant, and thicken with peanuts.
Question 7: How to make kung pao chicken without starch and bean paste? Kung pao chicken does not add starch and bean paste, and can be replaced by egg white and ordinary soy sauce.
Egg white can make diced chicken smooth and tender, and ordinary soy sauce tastes as fragrant as bean paste after cooking.
Kung pao chicken's practice: chicken breast (200g), cucumber 50g), carrot (50g), peanut (20g), onion (10g), ginger (5g), pepper (3g), dried red pepper (2g) and garlic (5g). Steps? 1. Raw peanuts, stir-fry with a little oil until golden brown. Set aside! No need to peel it. 2. Cut the chicken breast into small pieces! And carrots and cucumbers, cut into small pieces, too! Chop garlic, shred onion, slice ginger and break dried Chili in half! Sorry, I forgot to take a picture. ) 3. Add salt, cooking wine, white pepper and starch to the diced chicken, and grab it evenly for later use! 4. Heat the oil in the pot, stir-fry the pickled diced chicken and remove it for use! 5. Heat oil in a hot pot, stir-fry peppers, and throw them away. Add onion ginger and dried red pepper and saute until fragrant! 6. Add carrots, stir-fry until raw, add diced chicken, and then add: cooking wine, soy sauce, salt, vinegar and sugar. Finally, add cucumber and garlic foam. Stir fry evenly! The ratio of vinegar to sugar is1; 2.7. Turn off the fire, put some monosodium glutamate and stir-fried peanuts! Stir fry evenly! Peanuts must be put last, or they won't taste crisp.
Question 8: A song that means to break up with my boyfriend or scold him for breaking my heart too much. Thanks in advance. One person's loneliness is the fault of two people.
Question 9: Do you put pickled peppers and bean paste in kung pao chicken? No, but with sweet noodle sauce. My husband made it for me, and it tastes exactly the same as the restaurant, hehe!
Question 10: What materials does kung pao chicken need? Raw materials:
300g of chicken (usually chicken breast or chicken leg), 50g of fried peanuts, 20g of cucumber, 2g of dried red pepper, 2g of pepper, 20g of soy sauce, Xixian bean paste, sliced ginger, raw flour, one egg, onion, ginger, cooking wine and sugar (a little).
Exercise:
Preparation stage:
1. Remove the tendons from the chicken, chop it with a cross knife, cut it into cubes (not too big), put it in a bowl, add soy sauce, salt and cooking wine, add a little egg white, and mix well with raw flour for later use.
2. Make glutinous rice flour with soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder (not too thick).
3. Dried red pepper is pedicled and seeded, and cut into sections (lazy people don't have to cut).
Note: Soak peanuts in warm water for a while and fry them until crisp (pay attention to the heat, put them in cold oil, don't take them, don't throw them away).
Chef:
4. Stir-fry in a pot until it is medium-cooked, add dried peppers and prickly ash, and put the diced chicken into stir-fry and take it out (not too long, because the meat should be tender and smooth).
5, leave a little oil in the pot, then add a little dried pepper, pepper, bean paste and other flavors to overflow, then add diced chicken and copy a few times.
Add ginger slices, onions, etc. Cook the sauce, stir fry quickly, add peanuts and stir fry, and serve!
In addition: if you want the color to be less monotonous, you can add a little diced cucumber and diced pepper (green red), not too much, just adjust the color.
Features: The dish is golden in color, fresh and tender in chicken, crispy in peanuts, salty and spicy, slightly sweet and sour.