Chinese Food
Kung pao chicken
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The University's favorite canteen stir fry. It's rich in color, spicy and appetizing, crispy peanuts, tender and smooth chicken dice. At that time, the waiting bag is shy. It's only once a week. It can satisfy me for a whole day. It's said that, overseas, wherever there are Chinese, there will be kung pao chicken. So it's probably a warm memory in the hearts of many Chinese people.
Cooking ingredients
Cooking Steps
Step1:Marinate the chicken for about 10 minutes with raw soy sauce (10g), cooking wine (15g) and starch (5g
Step2:Diced carro
Step3:Diced green pepper (or cucumber
Step4:Peanut
Step5:Low heat and low temperature. Add a little salt. Stir fry the peanuts slowly (if you want to save time, you can buy the ready-made peanuts in the supermarket directly). Put them out and cool them.
Step6:Heat the oil in a hot pot. Stir fry the ginger slices and dried peppers. Stir fry the chicken until it turns white. I forgot to add dried chilli. It's after -
Step7:Add carrots and stir fr
Step8:Stir fry with green peppe
Step9:When it's about to ripen, add peanut
Step10:Pour in the prepared Kung Pao juice (10g of raw soy sauce, a little salt, 10g of vinegar, 5g of sugar, 5g of starch and 10g of water). Stir fry quickly until the juice is collected.
Step11:Dish. Ope
Step12:An appetizer.
Cooking tips:1. Like to eat more spicy. You can also add bean paste; 2. Don't like spicy food. You can also omit the skills of making dishes with dry chili.
