Chinese Food
Simple and rough kung pao chicken
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For the student party, we must order kung pao chicken every time we eat (at least I am such a paper drop). So this time, we went home and studied a simple way to make it grey and grey. Besides, we can also eat the taste of the restaurant... I don't have peanuts and scallions in my ingredients. My favorite friends can add them on their own without wasting time.
Cooking ingredients
Cooking Steps
Step1:Dice chicken breast, cucumber and carrot. Chicken breast meat with cooking wine, soy sauce (or soy sauce). Raw meal grasps evenly marinate for ten minutes.
Step2:Use a teaspoon of vinegar, a teaspoon of sugar and less than half a teaspoon of soy Ji starch to mix the underjuice. Add a little water.
Step3:Pour some cooking oil into the pot and stir fry the marinated chicken. Wait until the color turns golden and then fish out.
Step4:Pour a little oil into the pot, add onion, ginger and garlic, stir fry until fragrant (leachable), and then pour in diced carrots. Stir over high heat for several times, add a spoonful of Pixian bean paste. Stir evenly.
Step5:When the carrots are ripe, stir fry the cucumber and chicken for half a minute. Then pour in the underjuice and add salt to taste.
Step6:Stir fry for a few times and then you can make a pan. It's very simple.
Cooking tips:If you can't cut diced carrots, you can cut round thick slices from the root of carrots. Then you can cut them three times horizontally and vertically. But this method is a little slow. But you are satisfied with the diced carrots. There are skills in making delicious dishes.
