This dish is delicious and delicious. Every time it is made, it is brought to the company by box lunch, and it can also be praised by colleagues. Moreover, it is not difficult to do so. I hope you will like it.
The main raw materials needed for kung pao chicken's practice: a piece of chicken breast, cucumber and carrot,
Auxiliary raw materials needed: green onions and peanuts.
Step 1: Wash the chicken breast, cut it into small cubes, put it in a big bowl, add one spoonful of starch, appropriate amount of salt, two spoons of cooking wine, two spoons of soy sauce, 1 spoonful of oyster sauce and a little black pepper, stir it evenly by hand, and marinate it for 15 minutes.
Step 2: When curing chicken breast, you can wash cucumber and carrot, cut them into cubes, cut onion into small pieces, cut ginger into sections, mash garlic with a knife, cut it into foam, and cut dried Chili into small pieces.
Step 3: Mix the sauce. Put one spoonful of starch, two spoons of sugar, two spoons of cooking wine, two spoons of soy sauce, half a spoonful of soy sauce, 1 spoon of oyster sauce and 1 spoon of vinegar into a bowl, then add a little water and stir well with a spoon for later use.
Step 4: Heat the pan, add oil, add peanuts and fry with medium and small torches. Peanuts are easy to paste, so keep frying and put them out for later use.
Step 5: Heat the pan and add more oil. When the oil is hot, put in the freshly marinated chicken breast. Stir-fry it in the fire and the meat will be cooked when it turns white. Take it out and put it aside.
Step 6: Heat the pan and drain the oil. Stir-fry the pepper and dried chili until fragrant, take it out, then drain the oil, add a spoonful of bean paste and stir-fry the red oil, add the onion, ginger and garlic, stir-fry the carrots, then add the diced chicken, cucumber and peanuts, and pour in the sauce just prepared. Stir-fry quickly and evenly, and then serve.
This is kung pao chicken, my favorite and last meal. Remember to steam more rice when cooking this dish, because the soup and bibimbap are delicious after the meat is cooked, and I'm afraid that if the rice is cooked less, it won't be enough. This soup bibimbap is exactly the same as the soup bibimbap that costs more than 20 yuan in Wufangzhai. I like this dish very much.
Hello, everyone, I'm Quigo, and I'm glad to answer your questions:
What is your best dish and how to cook it? My answer is hot and sour shredded potatoes. Many people may think that this dish is too ordinary and everyone can cook it, but do you really make it popular with many people? Can it taste as good as that in Sichuan cuisine restaurant? Today, I will share with you the practice:
Ingredients: potato, dried Chili, peanut oil, Chili oil, sesame oil, salt, chicken essence and balsamic vinegar.
Practice: 1. Prepare the above ingredients, wash the potatoes, peel them, then cut them into filaments, soak the cut potatoes in clear water, and cut the dried peppers into sections.
2. Fire and pour water into the pot. After the water boils, blanch the shredded potatoes in the water for one minute, then take them out and control the moisture.
3. Fire and pour oil into the pot. When the oil is hot, pour the dried peppers into the pot and stir-fry until fragrant. Add shredded potatoes, stir-fry for one minute, then add vinegar, Chili oil, salt and chicken essence, and continue to stir-fry for about three minutes.
Although it seems that there are not many steps, only three steps, in fact, hot and sour potato shreds are still difficult to make. I'll tell you the difficulty here (don't spray if you don't like it, the great god will skip it)
1, the method of shredding potatoes, many people even worked as teachers for half a year, but they would not cut a shredded potato that satisfied them. This is quite demanding for the knife maker. It is not recommended to cut potatoes with a wire puller. Potato shreds without soul are not perfect.
2. Cut shredded potatoes should be put into water in time, because shredded potatoes contain more starch, so you don't need to soak in water, just wash them with water, and remove some of your own starch, which will be more crisp and fragrant.
3, the role of vinegar, after a minute, pour in the shredded potatoes and thicken them in time, which can keep the shredded potatoes crisp and fry for a while. This is a place that many people ignore.
4, dried peppers must be spicy, so the spicy taste is particularly authentic, and so is vinegar.
Hot and sour shredded potatoes, as the most common dish, has always been a dish I can't get tired of eating. Every time I come to the guests, I will personally cook this dish for them to eat, making them happy, just like life now, prosperous and bitter.
The above is my opinion on this issue, and I hope it will help you.
Hello, this is the quiet table. Nice to meet you. My best dish is making pot stickers, and the burnt skin is served with smooth and tender stuffing and full of soup, which is especially delicious. Let me share with you my production method:
Materials: 1. Stuffing:
Second, the skin
Third, burn the skin.
The production method has something to say quietly:
Braised soybean with fish
Hello, everyone, I am a delicious soup. I'm glad to be involved in this topic. Let me show you something.
Today, let's make an appetizing dish: fried peppers with poached eggs.
1. Wash green pepper and garlic and cut into sections, and prepare a little chopped pepper.
2. Fry some beautiful poached eggs in the pan and put them aside. Add oil to minced garlic, stir-fry chopped peppers, add green and red peppers, a little salt, throw away chicken essence and soy sauce, add chopped poached eggs, and air for a few seconds on high fire.
3. If possible, you can slice the garlic leaves and put them in the pot, then add the light oil to stir fry, and the fragrant poached eggs and fried peppers will be out of the pot! ! !
Do it, it's delicious enough to scream [yi tooth]
Dried loach
1, choose a smaller yellow loach, which is easy to taste and has no earthy smell.
2. After washing the loach by laparotomy, drain the water, prepare millet spicy, onion, ginger and garlic, and cut all the materials into granules.
3, hot pot cold oil, pour more oil, oil burning to smoke, add a small amount of salt, fry loach until the appearance is not damaged, loach is not sticky, cooked inside, pick it up and dry it.
4. Leave a small amount of hot oil in the pot, add ginger, pepper, garlic and onion in turn, stir fry loach, sprinkle a small amount of soy sauce, cooking wine, monosodium glutamate, sugar and pepper, put the dry juice into coriander, stir fry a few times, take out the pot, put it on a plate and sprinkle with white sesame seeds. This kind of loach is crispy and delicious, and it is very delicious to eat. I like no soup. I like it.
Sichuan style pork.
Preparation materials: half a catty of pork belly, onion, ginger and garlic, green and red peppers and garlic seedlings.
Prepare seasonings: soy sauce, sweet noodle sauce, edible salt, chicken essence, oil consumption, lobster sauce, pickled pepper and Pixian bean paste.
Step 1: Add water to the pot, put pork belly into the pot, add ginger slices, onion knots and pepper, pour some cooking wine, cover the pot, and boil the water for eight to ten minutes. After cooking, remove cold water, then control the water to dry and cut into 2 mm slices.
Step 2, prepare auxiliary materials, cut a little ginger and garlic, a little millet and spicy rice, a little pickled pepper, a little lobster sauce, a little green and red pepper, and cut some garlic seedlings with an oblique knife. Put garlic white and green and red peppers together, and put garlic leaves alone.
Step 3, start frying, heat the pan, pour in a little base oil, put the chopped pork belly in the pan, stir fry over medium heat, stir fry the excess oil, and remove the excess oil when the meat curls slightly.
Step 4, leave a little base oil in the pot, add Pixian bean paste, ginger foam, garlic foam, millet spicy, lobster sauce foam and stir-fry red oil. Add the sweet noodle sauce and pour a little light soy sauce to consume oil. Continue to stir-fry for a few times, then pour in green pepper and garlic root, stir-fry over high fire, and finally add garlic leaves and chicken essence, stir-fry for a few times and serve.
This dish is very delicious. Salty and sweet, fat but not greasy, very suitable for home cooking!
hello