[Chinese restaurant] Zhang Liang's kung pao chicken recipe-Chinese Food-best chinese food recipes-cooking food

[Chinese restaurant] Zhang Liang's kung pao chicken

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The variety Food Program Chinese restaurant can be said to attract countless fans. The blue sea, golden beach, attractive food, high popularity stars. It is not only eye-catching but also appetizing. You can learn to cook with several stars. Today, I'd like to share with you chef Wu Li's kung pao chicken. It's very attractive. It's also praised by foreign friends in the program. Every time I do it at home, I get great praise from my family. Eat all the food on the plate.

Cooking ingredients

chicken breast:1 block (about 250g)

salt:moderate amount

white pepper:1 teaspoon

meal:half spoon

sugar:moderate amount

Pixian bean paste:1 tablespoon

water lake powder:1 teaspoon

Cooking Steps

Step1:Prepare ingredients. Wash chicken breast and dice. Wash carrot and cucumber and dice. Slice garlic and ginge

Step2:Add an egg, white pepper, salt, sugar, cornmeal and cooking wine to the chicken breast and marinate for 10 minutes.

Step3:Put the peanuts in the cold oil and fry them over low heat until crispy and ready to use.

Step4:Leave a little oil in the pot. Scoop out the marinated chicken breast and stir fry it in the pot to change its color. (remember to scoop the chicken breast with a spoon. Otherwise, too much egg liquid will turn into fried chicken breast.

Step5:Stir fry garlic slices and ginger in the po

Step6:Add 1 tablespoon Pixian bean paste and stir fry to taste.

Step7:Stir fry diced carrot and cucumbe

Step8:Stir fry diced chicken breas

Step9:Mix the sauce. Two spoons of sugar, two spoons of rice vinegar and one spoonful of soy sauce. Stir in the pot.

Step10:Into peanut

Step11:Finally, add water starch (starch can be mixed with water) and stir fry evenly to get out of the po

Step12:Very fragran

Step13:Hurry up.

Cooking tips:This is the key. Two spoons of sugar, two spoons of rice vinegar and one spoonful of raw soy sauce must be spilled out of the chicken breast and fried in the wok. Otherwise, too much egg liquid means that the chicken is fried with eggs. There are skills in cooking delicious dishes.