Ingredients
One piece of chicken breast
One carrot
One cucumber
One green pepper
p>Two spoons of ketchup
Half a spoon of dark soy sauce
Adequate amount of sugar
Adequate amount of salt
Tip of a spoonful of pepper
One spoonful of starch
One egg
One spoonful of white vinegar
How to make vegetable version of Kung Pao Chicken for children
Illustration of how to make vegetable version of Kung Pao Chicken for children 11.
Cut chicken breasts into dices
Illustration of how to make Kung Pao Chicken as vegetable version for children 22.
Cut carrots and cucumbers into dices, and cut green peppers into triangular pieces
Illustration of how to make Kung Pao Chicken, the vegetable version for children 33.
Add appropriate amount of salt, egg white, and starch to the diced chicken Grasp evenly
4.
Soak the nuts in water for 10 minutes. After peeling, boil the water for 5 minutes. Remove and let cool. Refrigerate for one hour. Heat the oil in the pan. Add the nuts, use a medium-low heat, take them out with a whisk, and stir them until they make a crisp sound.
Illustration of how to make the vegetable version of Kung Pao Chicken for children 55.
Heat 50% of the oil, stir-fry the diced chicken, take it out after it is cooked, add the carrots, cut them raw, add the diced cucumber and green pepper cubes, take them out after one minute
Children's Vegetable Version of Kung Pao Chicken Illustration of diced cooking method 66.
Saute the aniseed in a narrow oil until fragrant, add minced green onions, 1/2 minced garlic and sauté until fragrant, two spoons of tomato sauce, stir-fry red oil, half a spoon of dark soy sauce, appropriate amount Salt, an appropriate amount of sugar, a little white vinegar, add diced vegetables and chicken, stir-fry evenly, add the remaining minced garlic, nuts, sesame oil, stir-fry evenly