Chinese Food
Kung pao chicken
(98727 views)It's snowing. When the snow in the circle of friends comes, I know we've missed another year. We're old again. The memory has faded away. But the thought has deepened. At that time, just a few years after graduating from school, I left my city and worked in another city. One person, a room of strange roommate, and a lonely heart. But you warmly pulled me to help me make quilts. You didn't alienate me because of strangeness. Every night, you will also drill from your upper berth to my lower berth. Tell me your story. Remember the most impressive moment when I had a cold You're afraid that I've been hungry for a day. I'll run to buy porridge for me at ten o'clock with my coat on. I look at your red and frozen nose and face. There's a burst of heat in your mouth. I've also carried a share of kung pao chicken in my hand. I've never eaten kung pao chicken before, but I've been choked to pig liver color for a long time. Since then, I often order a share of kung pao chicken when I eat out with you. You said you want me to learn how to eat spicy chicken
Cooking ingredients
Cooking Steps
Step1:Get all the materials ready.
Step2:Wash the chicken breast, cut into small grains, mix in starch, a small amount of salt, grind in black pepper, mix with hands, cover with plastic film and marinate for half an hour.
Step3:Cut the garlic seedling into small sections, slice the garlic cloves, and dice the green and red millet peppers.
Step4:Put the oil in the pot. When it is 30% hot, pour in the peanuts. Fry over medium and low heat until golden yellow, turn off the heat and strain the oil.
Step5:There is a little oil left in the pot. Stir fry the marinated chicken until it turns white. Turn off the heat and put it in reserve.
Step6:Add a little more oil into the pot. Stir fry garlic slices and pepper seeds over high heat.
Step7:Add the Ciba chili. Stir fry in the oil pan for a few times. Then add 3 spoonfuls of Pixian Douban and squeeze in 60g of sijibao peanut butter. Stir over the high heat to make the flavor. Turn to medium heat and continue to stir fry for about 2 minutes.
Step8:Pour in diced chicken meat and green and red millet peppers. Add in 1 teaspoon of raw soy sauce. Stir evenly over medium heat for about 2 minutes.
Step9:Let the diced chicken fully and intimately contact with the chili and the sauce. Let it taste good.
Step10:Sprinkle with peanuts and garlic sprouts. Stir evenly. Turn off the heat and you will be out of the pot.
Step11:Hook it with your hand. Put it in your mouth. It's really delicious to explode.
Cooking tips:1. The diced chicken must be cut into large pieces. Otherwise, it will shrink after being fried. 2. Don't like peanuts with skin. Soak peanuts in water for two hours before frying. Drain and then fry. The skin will fall off easily after frying. 3. Reduce the salt as much as possible, because Pixian bean paste will be less salty. Peanut butter can put more fried kung pao chicken, which is very fragrant. 4. The secret of frying tender chicken is to have more oil. When slicing chicken, the oil temperature in the pot should not be too high. The action of slicing chicken should be fast. The chicken will be old after a long time of frying. There are skills in making delicious dishes.
