Practice:
Kung Pao Chicken
Main ingredients: chicken leg or breast, peanuts, carrots and cucumbers.
Pickling seasoning: yellow wine/cooking wine, salt, white pepper, corn starch, egg white. The main purpose of pickling is to remove the fishy smell, improve the bottom taste and make the taste smoother and tender.
Kung Pao sauce: sugar, vinegar, light soy sauce, light soy sauce, and optionally yellow wine/cooking wine.
Other seasonings: chopped green onion, minced garlic, dried pepper, pepper, bean paste, corn starch (onion can be changed into onion segments if you like).
1. Dice chicken breast, peeled carrot and diced cucumber.
2. Add marinating material to diced chicken, stir well and marinate for a while.
3. Pour the oil into the pot, pour in the diced chicken, stir fry until it changes color slightly, and serve.
4. Prepare Kung Pao sauce and water starch.
Recommended proportion of Kung Pao juice: light soy sauce 3 light soy sauce 0.5 aged vinegar 3-3.5 sugar 3 yellow wine/cooking wine 2 (cooking wine/yellow wine is added when curing, but Kung Pao juice is not added here).
5. Pour oil into the pot, add Pixian bean paste and stir-fry red oil.
Add chopped green onion, minced garlic, dried pepper and pepper, and stir-fry until fragrant.
6. Pour in carrots and stir fry.
7. The carrots are slightly softened. Pour in diced chicken and cucumber and stir well.
8. Turn to a big fire, pour in the kung pao juice and water starch, and stir fry.
9. After the soup is thick, pour in peanuts and stir fry evenly.
fried egg plant with ground pork
Main ingredients: eggplant, pork stuffing.
Seasoning: sweet potato starch, chopped green onion, minced garlic, Pixian bean paste.
Soy sauce, soy sauce, sugar, vinegar, corn starch.
(Sweet potato starch for fried eggplant and corn starch for sauce)
1. Slice the eggplant, put it in a fresh-keeping bag, add appropriate amount of sweet potato starch, seal the bag and shake well, so that the tomato strips are covered with starch.
(Sweet potato starch is the best, even if there is no corn starch)
2. Pour the oil in the pan, heat the oil to 80%, add the tomato strips, fry them in medium heat until golden brown, take them out and control the oil for later use.
3. Prepare fish sauce.
Fish-flavored sauce: recommended ratio: 3 tablespoons of vinegar, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of soy sauce1/,about 2 tablespoons of starch, and about 8 or 9 tablespoons of water in a small bowl.
4. Pour the oil into the pot, add the bean paste and stir-fry the red oil.
5. Add chopped green onion and minced garlic and stir fry.
6. Add the pork stuffing and stir-fry until it changes color.
7. Add tomato strips and stir fry.
8. Pour in the prepared juice and turn to high heat.
9. After the soup is thick, add the minced garlic again, stir fry evenly, and take out the pot.
(Don't cut the eggplant too finely, if it is too fine, there will be nothing after frying, and the taste will be very bad ~ Step 7.8.9, you can also pour in the sauce to thicken it, and then pour in the eggplant, which is ok! )