Home-cooked version of kung pao chicken's method is so delicious that there is no soup left. The method is simple and you will learn it as soon as you learn it! Kung pao chicken is a classic dish, which is included in Sichuan cuisine and Shandong cuisine, with slight differences in raw materials and practices. The most popular dish is Sichuan cuisine, which is especially suitable for eating rice after appetizing. This dish can not only be eaten in restaurants, but also be cooked at home, and its own taste is not lost in restaurants. As long as you master a few tips and succeed once, it is particularly simple and easy to learn.
Kung pao chicken and shredded pork with fish flavor are all super dishes, with sweet and sour taste and slightly spicy appetizer. The chicken is tender and crisp with peanuts, and the cucumber and diced carrots are refreshing. With these two dishes on the table, you can eat one more bowl of rice. In front of these two dishes, there is no such thing as no appetite. If you want to make this dish delicious, the key is to make it taste more delicious in the seasoning juice, moderately sweet and sour, and add spicy and delicious bean paste. Let's take a look at the specific methods.
Homemade version of kung pao chicken
Ingredients: 300g of chicken, cucumber 1 root, carrot 1 root, peanuts, proper amount of oil, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, sugar 1 spoon, starch 1 spoon, bean paste 1 spoon.
Practice and steps:
Step 1: Prepare the ingredients, such as chicken breast, cucumber and carrot. If chicken leg is better, it will taste more chewy.
Step 2: Dice both cucumbers and carrots for later use. Cucumber can be peeled or not. In order to save trouble, I didn't peel it.
Step 3: Dice the chicken breast, put it in a bowl, add a spoonful of soy sauce and a little starch and mix well. Marinate it. When the marinated meat is fried again, it will taste particularly tender.
Step 4: Mix a bowl of sweet and sour juice, 3 tablespoons of sugar 1 spoon, vinegar, 2 tablespoons of soy sauce and a little starch into the bowl, then add a spoonful of water and mix well for later use.
Step 5: fry the peanuts first, and then put them out for later use.
Step 6: Next, stir-fry the diced chicken until it turns pale and white.
Step 7: Leave the bottom oil in the pot, add a spoonful of bean paste, stir-fry the fragrance, stir-fry the red oil, and stir-fry the bean paste for a long time, so the spicy taste will not be so strong.
Step 8: Pour in the chicken, diced carrots and diced cucumbers and stir-fry.
Step 9: stir-fry carrots and cucumbers until they are cooked, and then pour in the sweet and sour juice prepared in advance. Because there is starch in it, stir it with a shovel to prevent the pot from burning.
Step 10: Finally, pour in the fried peanuts.
Stir-fry, and you can turn off the fire and cook. It has a strong fragrance, sweet and sour, slightly spicy and appetizing, and it is especially delicious. kung pao chicken is spicy with sweetness, sweet and spicy, fresh in the mouth, red but not spicy, and the meat is smooth and tender, very delicious, and the method is very simple. Learn to cook it for your family quickly!
Tips:
1, the chicken must be fried in advance, and then poured into the pot when it is fried again, so that the chicken tastes fresh and delicious.
2. If you especially like spicy food, you can put some pepper in and stir-fry it, and the spicy taste will be more intense.
I'm Hua Ning Yu Yan, and today's home-cooked version of kung pao chicken's practice is shared here. I hope this article is helpful to you. Thank you for your praise and attention, and thank you for your support all the time! Share a home-cooked dish for you every day, update it regularly every day, remember to pay attention to me! This article is original by the author, and it is forbidden to reprint, steal pictures and carry them without permission.