Kung pao chicken's authentic practice-food preparation
Chicken breast 1 50g, peanut kernel (50g), egg12 egg whites and red peppers. Salt, starch, chili oil, oil, oyster sauce, Shaoxing wine, starch, sugar, sesame oil, salt and pepper.
Method step
1, respectively, wash chicken and red pepper, dice, stir egg white liquid, salt and starch evenly, and heat in microwave oven with high fire 1 min to make juice.
2. Brush the oil in the dish, add the diced chicken and mix well, wrap it with plastic wrap and heat it for 3 minutes with high fire.
3. Stir the oil, oyster sauce, Shaoxing wine, starch, sugar, sesame oil, salt, pepper and diced red pepper evenly, wrap them with plastic wrap, heat them with high fire for 5 minutes, then add peanuts and diced chicken, mix them evenly, wrap them with plastic wrap, heat them for 1 minute, and pour the adjusted juice.
Kung pao chicken's authentic way of preparing ingredients.
Chicken breast150g. 50g peeled and cooked crispy peanuts, egg white 1 piece. 20g of yellow rice wine, 5g of soy sauce, 20g of sugar, 5g of vinegar, 2 dried chilies, 25g of clear soup or chicken soup, 20g of dried raw flour10g, 20g of aquatic raw flour, appropriate amounts of ginger slices, shallots, monosodium glutamate, salt, sesame oil, red oil and pepper noodles, and 500g of crude oil (actual consumption is 75g).
Method step
1 Peel the chicken breast, pat it thoroughly with a knife (to make the chicken breast easy to taste), cut it into dices, add yellow wine, salt, egg white and cornflour, and size it. Cut the dried pepper into sections.
2. Put yellow wine, soy sauce, monosodium glutamate, vinegar, sugar, aquatic flour, clear soup or chicken soup in a small bowl and make it into a pair of juice.
3. Heat the pan and release the oil. When it is 30% hot, add the diced chicken oil, then pour it into the colander and drain the oil.
4. Leave the remaining oil in the pot, fry the dried peppers to brown, add ginger slices, onion segments and diced chicken, add the sauce, and stir fry together for a few times. Pour peanuts, stir-fry a few times, pour sesame oil and red oil, sprinkle with pepper noodles, and serve.
Tips
The size of diced chicken should be even. Don't fry the dried peppers black and scorch them.
Kung pao chicken's authentic practice three ingredients preparation.
200g diced chicken breast, 50g cooked peanuts, half an egg, sliced garlic10g, Jiang Mo10g, and chopped onion15g.
Seasoning: 5 g of dried red pepper, 0/5 g of raw flour/kloc-0, 5 capsules of pepper/kloc-0, 5cc of soy sauce 10cc, 5 cc of yellow rice wine, 0/0g of sugar/kloc-0, 2 g of vinegar 10cc, 2 g of salt, 2 g of monosodium glutamate and 300cc of oil.
Method step
1, diced chicken in a bowl, add salt, yellow wine, monosodium glutamate, eggs and raw flour, mix and size evenly.
2. Take a small bowl and add soy sauce, sugar, vinegar, salt, monosodium glutamate and wet raw powder to mix well.
3. Add oil to the wok for 300cc. When it is 60% hot, put the diced chicken oil and pour it out and drain it.
4. Leave 20cc of oil in the pot and stir-fry the dried peppers until they are brown.
5. Immediately fry the pepper and put down the diced chicken.
6. Pour in seasoning and juice and stir well, then add peanuts and mix.
7. Stir well, then pan out and plate.
Tips
1, Zanthoxylum bungeanum, dried pepper can't be parched.
2, marinade tightly wrapped chicken diced.