What dishes can you put in kung pao chicken? You can put potatoes, cucumbers, onions, young garlic shoots, peanuts and lettuce.
Is kung pao chicken sweet? The characteristics of kung pao chicken are spicy, sweet and spicy. The freshness of chicken matches the crispness of peanuts. The entrance is spicy and crisp, red but not spicy, spicy but not fierce, and the meat is smooth and crisp.
After kung pao chicken's entrance, the tip of the tongue first feels slightly numb and slightly spicy, and then it hits the taste buds with a sweet taste. When chewing, there will be some feeling of "making calculations". The diced chicken, onion and peanuts wrapped in hemp, spicy, sour and sweet make people want to stop.
Kung pao chicken's specific practices:
1. Making materials
Ingredients: chicken breast (225g) and peanuts (50g).
Accessories: onion (45g) and ginger (10g).
Seasoning: dried pepper (8g), pepper (1 .5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g) and white sugar (1g).
2. Pat the chicken breast with the back of a knife, cut it into cubes, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, one teaspoon of starch for pickling 10 minute, and then mix well with water starch.
3. Wash the green onions and cut into sections, wash the dried peppers, cut off both ends to remove pepper seeds, and dice the cucumbers.
4. Add soy sauce, balsamic vinegar, salt, ginger juice, white sugar and cooking wine into a small bowl and mix them evenly to make seasoning juice.
5. Leave the bottom oil in the pot, heat it, add the pepper and dried pepper, stir-fry it with low fire, and then add the green onion.
6. Add diced chicken, add 1 tbsp cooking wine, stir-fry the diced chicken to change color, and then pour in water starch.
7. Finally, add the juice, add the cooked peanuts, stir fry evenly, and thicken with water starch.
8. Tips:
Brew peanuts with boiling water, peel off the skin, put peanuts in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate for heat dissipation.