In kung pao chicken, the way to adjust the amount of Gongbao juice in juice salt is to add balsamic vinegar, soy sauce, soy sauce, sugar, salt and starch and mix them evenly, and the ratio is 2: 1:0.5:2:0.5: 1. You don't have to pour it all, you can decide how much to pour according to the amount of chicken.
How to be kung pao chicken?
1. First, prepare chicken, onion, dried Chili, peanuts, salt, pepper and ginger cooking wine, soy sauce, soy sauce, vinegar and white sugar starch.
2. Then clean the chicken, cut it into blocks, and fry the peanuts in advance.
3. Sprinkle white pepper into chicken, add salt, add shredded ginger, and pour in soy sauce and cooking wine.
4. Add the starch, grab it by hand and marinate it for a quarter of an hour, then pour the oil into the pot.
5. After heating in medium fire, add chicken and stir-fry it quickly until it becomes discolored, then shovel it out, and then control the oil to dry.
6. Cool the base oil, add pepper, stir-fry until fragrant, take it out, and then add onion ginger and dried pepper.
7. Stir-fry over medium heat until the peppers change color, pour in the chicken and stir-fry, then pour in the prepared Kung Pao juice and stir-fry until thick.
8. Pour the peanuts fried in advance and stir fry for a while before taking out the pot, and then turn off the fire and serve.
Can you put fungus in kung pao chicken? Yes.
Ingredients: chicken breast 160 g, peanut 60 g, soaked fungus 60 g, onion, ginger, garlic, dried pepper and pepper.
Making:
1.Brew peanuts with boiling water and peel off the skin.
2. Dice the chicken breast, and cut the fungus and onion, ginger and garlic for later use.
Take a small bowl, add diced chicken, add soy sauce, salt, sugar, pepper, starch and a spoonful of egg white, and gently grasp evenly with your hands.
Note: it is easy to taste when you grasp it evenly with your hands. The food has your body temperature and mood, and it tastes delicious.
Mix a small bowl of sauce: starch, soy sauce and water or stock.
4. Put peanuts in a cold pot with cold oil, stir-fry them in medium heat until they are light brown, and put them on a larger plate to facilitate heat dissipation.
5. Dry pepper and pepper with crude oil, or fry them in medium heat until they are fragrant, and clip out the peppers for spicy enjoyment.
Note: There are those who can eat Chili and those who can't, so we can take care of both.
6. Then add onion, ginger and garlic until fragrant, followed by diced chicken.
7. Stir-fry the diced chicken to change color and add fungus.
8. When the fungus is fried in a frying pan, pour in the sauce and turn it evenly.
9. Finally, put the previously fried peanuts into the pot and mix them quickly.
Tips:
1.Stir-fried peanuts must be cooked in cold oil to avoid scorching.
2. Peanuts must be cooked before they are cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.
3. It's best to marinate the diced chicken in advance. It's easier to taste by hand, and it's more delicious with your body temperature and mood.
4. It is best to change the water for two or three times when soaking dried auricularia auricula, so as to remove harmful substances to the maximum extent.
Does kung pao chicken use starch? kung pao chicken can use starch, but in fact, raw flour is better than starch. Raw flour can lock the moisture in chicken, and the fried diced chicken is tender and delicious. In hotels, raw flour, hemp and meat or thickening are generally used.
The difference between starch and raw flour
Raw powder (too white powder), also known as bean powder and water chestnut powder, is made of broad beans or water chestnut. Raw flour has a wide range of uses, which can be used as seasoning for cooking, bean jelly and pancake spreading. It is mainly used for sizing and hooking when processing meat raw materials.
In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean powder used in Sichuan food, and corn starch. Raw flour is starch, which can have many kinds, generally referring to corn starch.