Chinese Food
Kung pao chicken with onion flavor (lotus root)
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This dish was made by accident ~ ~ ~ it's original ~ ~ ~ that day I was going to make kung pao chicken. That Western pig's favorite. I found that I forgot to buy onions =. =So he asked him to buy it. Later the boss said it to me. When he got there, he said green onion in Chinese. Then the boss gave him a lot of very thick green onions... In line with the principle of no waste. Cut into sections together and add ~ onion section can be about the amount of chicken. I think it's better to call Kung Pao onion ~ o (╯) O. it's so delicious to fry it... Learn to learn ~ ~ now this dish has become the new favorite of that Western pig~~~~
Cooking ingredients
Cooking Steps
Step1:Diced chicken breast, diced lotus root (can be replaced by carrots and other food materials with little water) and pepper, scallion and white.
Step2:Sprinkle salt evenly on the lotus root for use (to make it taste good and keep it crisp). Pour chicken into cooking wine, soy sauce, water starch (sweet potato starch is the best). A little sugar to improve the taste. Adjust the humidity. Don't be too dry or too thin. Marinate for 15 minutes.
Step3:Fry peanuts while marinating the chicken. The peanuts are cooked in cold oil. Stir fry them over low heat. Pay attention to that when the bareness in the pot decreases, the peanuts will be out of the pot. Do not fry for a long time.
Step4:Then make the sauce ~ 2 teaspoons of soy sauce, 1 teaspoon of water lake powder and half of sugar.
Step5:Pour a little more oil into the pot. When the oil is 80% hot, the pot is off the fire. Put the chicken into the pot and quickly scatter it. Put on the fire. Stir over the fire until the chicken is just discolored and dish up. (pay attention to more oil. There is also a very important point is to slide the chicken. The temperature of the oil in the pot should not be too high. To leave the fire. After the chicken is scratched, it can be ignited. This is the key to tender the chicken); leave the right amount of oil in the pot. Pour in the chicken. Stir fry the dried pepper section and pepper. Add the right amount of bean paste and stir (note that the chicken can't be stir fried for too long. Be quick). At this time, you can smell Sichuan food (≥ ≤
Step6:Stir fry the lotus root and diced diced lotus root (do not stir for too long. Keep crispy). Pour in the scallion in turn. Then add the peanuts. Stir evenly ~ ~ ~ stir fry the scallion for 2 minutes. Let the taste of scallion come out ~ ~ ~ ~ add the peanuts before starting the pot. Stir evenly. Make sure the peanuts are still crispy ~
Step7:Thicken. Pour in the sauce prepared in advance and stir fry to make sure that each grain of ingredients is coated with thin sauce.
Step8:Try the taste. It's better to improve the taste of sugar ~ don't be too sweet ~ the authentic Kung Pao flavor of Sichuan people is not sweet.
Cooking tips:The secret of frying tender chicken - (of course, chicken leg meat is more tender, but I don't want to eat skin. Look at the person.) 1. More oil. 2. It's also very important to keep the oil temperature in the pan low when you slide the chicken. Keep it away from the fire and start the fire after the chicken is scattered. 3. It's faster to slide the chicken. Because it will stir fry with lotus root. The chicken will be old after a long time. 3. Do not add salt in the whole process. There's salt in the bean paste. And there's salt in the lettuce. Lotus root Ding can be replaced by other ingredients. As long as the ingredients are not very water-free ~ ~ ~ this time, lotus root Ding is also used to replace vegetables. There is no new meaning in lettuce ~ ~ ~ plus. I'm crazy about lotus root ~ ha ha ha ha... Also, it's better to fry the green onion for 2 minutes. Of course, you prefer the green onion which is very raw. However, this dish is called green onion flavor. So it's very important to let the green onion release enough green onion flavor ~ ~ ~ there are skills in making delicious dishes.
