Chinese Food
Kung pao chicken
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Kung pao chicken is a famous Chinese and foreign traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included. There are differences in raw materials and practices. The origin of this dish is related to stir fried chicken with soy sauce in Shandong cuisine and Hu spicy chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty. A new dish, Gongbao chicken, has been formed and spread to this day. This dish is also summarized as Beijing Palace dish. After that, kung pao chicken also spread abroad. Kung pao chicken is made of chicken as the main ingredient, with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not fierce, spicy and strong, and its meat is smooth and crispy. Because of the spicy taste, the tender chicken and the crispy peanut.
Cooking ingredients
Cooking Steps
Step1:Ingredients to prepare: 300g chicken breast meat, 50g peanut, 90g green onion, 1 small piece of ginger, proper amount of garlic, more than ten pieces of pepper, several dried peppers, a little chili noodles, a proper amount of cooking oil, half of egg white, 1 small spoon of cooking wine, a proper amount of corn starch, 1 small spoon of salt, 4 spoons of sugar, 3 spoons of vinegar, 2 spoons of soy sauce, 1 small spoon of chicken essence and a few drops of sesame oil.
Step2:Use egg white, 1 spoon starch and cooking wine to mix the chicken breast. Marinate for more than ten minutes.
Step3:Put a little oil in the cold pot. Then put the peanuts in the pot and stir them.
Step4:Use sugar, salt, vinegar, soy sauce, chicken essence, corn starch, ready to use.
Step5:Heat the pot. Then pour in the right amount of cooking oil. Then put the chicken breast into the pot. Break it up quickly. The chicken is ready to serve.
Step6:Leave a little oil in the pan. First put in the pepper and dried pepper and stir fry them in a small heat to make the flavor. Then pour the bean paste and chili noodles into the pan and stir fry the red oil. Next put the ginger and garlic in the pan. Stir to make the flavor.
Step7:Change to a big fire. Pour the diced chicken into the pot. Stir evenly.
Step8:Put the onion into the pot. Stir well.
Step9:Pour the mixed juice into the pot and boil it.
Step10:Put the fried peanuts into the pot.
Step11:Stir fry evenly. Drizzle a little sesame oil. You can get out of the pot.
Cooking tips:Chicken and chicken are sweet. Carp is sweet. Chicken can nourish the Yang, carp can nourish the Qi and promote the water. The same food has the same sex, taste and function. If chicken and mustard are eaten together, their vitality will be damaged. Because mustard is hot. Chicken is a kind of warm tonic. It's not good for health. Peanut kernel (that is, peeled white fruit) is rich in oil. Generally speaking, if cold things meet with oil, it will increase its slippery nature. Therefore, eating both of them together will easily lead to diarrhea. Crabs and peanuts are equal. From the perspective of food properties, peanut kernel is sweet and flat, and its fat content is as high as 45%. Greasy substances are easy to cause diarrhea when they encounter cold beneficial substances. Therefore, crabs and peanut kernel should not eat at the same time. For people with weak stomach, more attention should be paid. There are skills in making delicious dishes.
