What materials does kung pao chicken use?
Kung pao chicken needs seasonings such as sugar, starch, soy sauce, vinegar, dried pepper, cooking wine and salt.
Ingredients: 3 chicken legs.
Accessories: white sugar 1 teaspoon, 20 grams of starch, 2 green onions, vinegar 1 tablespoon, 2 teaspoons of soy sauce, dried pepper 1 0g, 2 cloves of garlic, cooking wine 1 teaspoon, dried pepper 1 0g, and salt/kloc.
Method for blende flavor juice in kung pao chicken
Unlike most dishes, kung pao chicken uses the frying method, so you can't add seasonings while frying. Instead, put all kinds of needed seasonings into a small bowl in advance, mix them well, and then add them to the pot together. This saves time and makes the flavor of the seasoning better blended.
Take a small bowl, add all kinds of spices and mix well.
Sugar and vinegar are the most important, which are the basis of slightly sweet and sour taste of litchi, and then salt is added to add salty taste; Add soy sauce to enhance the flavor; Add a small amount of water, so that the last diced chicken can be wrapped in soup, but be careful not to be too much, just a little bit, otherwise it will be a paste; There is a small amount of water starch, which can be concentrated by the flavor juice mixed with various seasonings and wrapped on chicken, so that the litchi in kung pao chicken is rich in flavor.
Sugar (actually, I gave a little less this time, you can add more)
Vinegar, drown the sugar and add some more. Shanxi mature vinegar is the most sour, and Hengshun balsamic vinegar is moderate. It is recommended that the acidity of fruit vinegar is low, and white vinegar should not be used, which is not as good as these fermented vinegars.
Light soy sauce, don't put the sauce into soy sauce, soy sauce is heavy in color, and the color of dishes will not look good if it is put too much.
Salt and water starch. Just mix them all.