Kung pao chicken is an improved dish based on the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Its taste is fresh and spicy, and it is sour and sweet. Generally, bean paste is the favorite dish in Sichuan cuisine, which can add color and freshness to the dishes, but cooking is more to cater to the tastes of people who eat vegetables. If people who eat vegetables like the taste of bean paste, put some. If they don't like it, don't put it, so as not to conform to the taste and affect the food experience.

2 kung pao chicken bean paste ingredients: 2 pieces of chicken breast, cucumber 1 root, half a carrot, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of starch, a proper amount of dried peppers (more recommended), a little onion and ginger, and 5 tablespoons of bean paste.

Practice?

1 Wash the chicken and cut it into small pieces.

2, cucumber, carrot diced, water control.

3, chicken seasoning wine, soy sauce, starch curing 15 minutes.

4. Stir-fry the marinated chicken with hot oil in a hot pot until it is 80% mature, and remove it for later use.

5. Add dried Chili, onion, ginger and pepper to the hot oil and saute.

6. Add bean paste to low heat and stir-fry.

7. Add the chicken and stir fry. After the sauce is evenly stuck on the chicken, add the cucumber and diced carrots.

8. Add peanuts to the pan when it is cooked quickly.

3 How to cook without Pixian bean paste kung pao chicken kung pao chicken If there is no Pixian bean paste, you can take the following cooking methods without bean paste:

Practice 1 Ingredients: chicken breast 200g, peanut kernel 100g, sugar 7g, soy sauce 10ml, water starch 10ml, pepper 3g, Jiang Mo 3g, garlic 3g, green onion 20g, cooking wine 5g, salt 5g and dried pepper 20g.

method of work

1 Wash and dry the chicken breast, cut it into cubes 1.5cm square, add water starch and soy sauce, and marinate for 20 minutes. Wash the green onions and cut them into small pieces 1cm long. Cut off both ends of dried pepper and remove pepper seeds.

2. Add water starch, soy sauce, salt, white sugar and cooking wine into a small bowl and mix them evenly to make seasoning juice.

3. Heat the oil in the pan over medium heat. When it is 30% hot, put the peanuts in, turn to low heat and fry until slightly colored. Remove and drain the oil for later use.

4. Continue to heat the oil in the hot pot with medium heat. When it is 60% hot, put the marinated diced chicken in, stir-fry it quickly until it is scattered, and oil it for about half a minute. When the chicken is cooked, remove it and drain the oil.

5. Leave the bottom oil in the pot, heat it, add the pepper and dried chili, stir-fry it with low fire, then add the green onion, Jiang Mo, garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup thickens, add the peanuts and stir-fry for several times.

Practice 2 Ingredients: 400g of chicken breast, cucumber100g, cooked peanut100g, onion, cooking wine, soy sauce, pepper, vinegar, sugar, salt and water starch.

method of work

1, diced chicken breast, flavored with soy sauce, salt and cooking wine, and mixed well with water starch.

2, cucumber diced, onion should be cut into small pieces, dry pepper cut off two ends, remove pepper seeds.

3. Add soy sauce, salt, white sugar and cooking wine into a small bowl and mix them evenly to make seasoning juice.

4. Leave the bottom oil in the pot. After heating, put the pepper and dried pepper into it, stir-fry it with a small fire, and then add the green onion.

5. Add diced chicken, add 1 tbsp cooking wine and stir-fry until the chicken becomes discolored.

6. Finally, add the juice.

7. Add diced cucumber and cooked peanuts and stir well.

8, water starch thickening, you can.

4 Does kung pao chicken put vinegar? Generally, vinegar is put.

Kung pao chicken is a comprehensive taste dish with spicy and sour sweetness. Generally, it will be mixed with sweet and sour juice, which has played a role in appetizing and refreshing. The ratio of sweet and sour juice is1:1.You can use aged vinegar or white vinegar, but the dosage should not be too much, so as not to rob the spicy taste of pepper.