Kung pao chicken practice

Everyone knows that kung pao chicken has various practices, but how to make good food? Let me share with you a complete list of its practices.

Kung pao chicken practice 1 kung pao chicken practice 1

Raw materials:

Ingredients: chicken breast180g.

Ingredients: 20g fried peanuts (peeled), dried peppers, ginger and shallots.

Seasoning a: starch 1 tablespoon, water 1 tablespoon, a little chicken essence, 0.5 tablespoon of sugar, vinegar 1 teaspoon, soy sauce 1 teaspoon, cooking wine 1 teaspoon, 0.3 teaspoon of sesame oil and Chili oil/kloc.

Seasoning b: soy sauce 1 tsp, cooking wine 0.5 tsp, raw flour 0.5 tsp, oil 1 tsp.

Exercise:

1. Prepare the raw materials, put all seasoning A into a small bowl and mix well to form a sauce;

2. Wash the chicken breast and cut it into cubes. Add seasoning B, mix well and marinate for 20 minutes.

3. Cut the dried pepper into small pieces and remove the seeds; Cut the onion into sections and mince the ginger;

4. Put the oil in the hot pot, add the marinated chicken, and quickly fry until the chicken changes color and takes it out;

5, the remaining oil in the pot, put in the dried Chili section, stir-fry on low heat;

6. Add the fried Jiang Mo, onion and diced chicken in the third step and stir well;

7. Pour the sauce prepared in step 1, stir fry quickly until the soup is almost dry, and turn off the heat;

8. Pour in peanuts and mix well.

Kung pao chicken practice 2

material

Ingredients: rooster 1000g,

Accessories: egg 60g, starch 8g,

Seasoning: rice wine 25g, ginger 10g, pepper 15g (dried red tip), white garlic 10g, sweet noodle sauce 10g, soy sauce 10g, salt 5g and rapeseed oil 60g.

working methods

1. Boning pheasant, removing head, wings and claws, taking 200 grams of clean meat, crossing the inner layer vertically and horizontally with a knife, and cutting into cubes with the size of 2 cm;

2. Mix diced chicken with egg white, salt, soy sauce and water.

3. Mix proper amount of soy sauce, vinegar, rice wine, glutinous rice and broth with 15 ml to make nourishing juice for later use;

4. Wash the dried peppers with warm water, add garlic and ginger, and fluffy them into glutinous rice cakes with a mortar for later use;

5. Heat the wok, inject oil and burn it to 70% heat, pour the coded chicken into a spoon and spread it quickly until the surface changes color, and put it into a colander to filter oil;

6. Leave the oil in the pot and heat it. After the pepper is fried, add some sweet noodle sauce, garlic slices and ginger slices and stir fry a few times. Stir-fry the fried diced chicken quickly in the pot, pour in the mixed flavor juice, stir-fry it with a spoon for a few times, then leave the fire mouth and shake it twice.

Kung pao chicken practice 3

Ingredients: 400 grams of chicken leg meat, 50 grams of fried peanuts, eggs 1 piece.

Accessories: 5 cloves of garlic, appropriate amount of starch, and 0/0 slice of dried pepper/kloc. Note: Ingredients can be made as appropriate.

Seasoning: 500g edible oil (actual dosage 50g), sesame oil 1 teaspoon, soy sauce 1 2 teaspoon, cooking wine 1 teaspoon, balsamic vinegar 1 teaspoon, refined salt1teaspoon, sugar 65438, monosodium glutamate.

Basic steps

1. Wash chicken, cut into pieces, marinate and mix with egg white, salt and starch.

2. Wash and chop garlic,

3. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil.

4. Leave a little oil in the pot, stir-fry the dried Chili until it is brown-red, then add the Chili, and then stir-fry the mixed diced chicken.

5. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Chapter II of kung pao chicken's Practice Introduction:

Kung pao chicken is a famous traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. [1] The origin of this dish is related to the diced chicken with sauce in Shandong cuisine and the diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

Composition:

condiments

Chicken breast 300g (6 Liang), fried peanuts 50g (1 Liang).

condiments

Marinated cooking wine 1 teaspoon

Salt 1/2 teaspoons starch a little.

Le Jia chicken powder 1/2 teaspoons seasoning.

Le Jia chicken powder 1 teaspoon pepper 10g

Onion and Onion 20g dried red pepper.

2 teaspoons starch and cooking wine.

Salt 1/2 teaspoons of soy sauce 1 tablespoon.

A little sugar 1 teaspoon oyster sauce.

Vinegar 1 teaspoon water 1 teaspoon

5 tablespoons oil

Steps of kung pao chicken's practice

1. Prepare ingredients

2. Cut the chicken breast into small pieces about 2 cm square. Add cooking wine, salt, a little starch and Le Jia chicken powder to the chicken breast, fully grasp it by hand and let it stand for about 15 minutes.

3. Cut the onion into cubes about the size of the chicken breast.

4. Take a small bowl, add light soy sauce, oyster sauce, sugar, vinegar, starch and water, and stir into a paste.

5. Heat the oil in the pot to 50% heat, add chopped green onion, dried pepper and pepper and stir-fry until fragrant.

6. Add the diced chicken and stir well until the chicken is cooked. Pour the sauce into the pot and stir-fry for 30 seconds.

7. Finally, pour the peanuts into the pot and turn them evenly. Adding chicken powder when curing meat can lock the moisture in the meat without loss and make the taste fuller.

8. Enjoy food ~

skill

1. When frying peanuts, be careful not to turn on the fire too much, otherwise it will be easy to fry black and bitter. So don't leave when frying peanuts, and closely observe its changes.

2. Add Le Jia chicken powder, the ratio of chicken powder to starch is 2: 1, and marinate for 10 minute, which can lock the moisture in the sliced meat, enrich the taste of kung pao chicken and greatly improve the fresh and fragrant taste.

Kung pao chicken's Practice Chapter 3 kung pao chicken's Practice

1. Prepare ingredients, boneless and skinless chicken legs. Ask the farm staff to debone me when I buy it. Put the cooking wine, soy sauce, sugar and vinegar into a seasoning bowl and slice the onion and ginger.

2. Wash the chicken leg, drain the water and cut it into cubes (it is better to buy chicken breast and eat chicken leg). Stir well with salt, cooking wine, sugar, a little soy sauce, onion ginger, white pepper and corn flour, then pour in about 5 grams of arowana rapeseed oil, mix well, let stand for 10 minutes, and marinate for taste. Chicken with pickled peppers is tender when fried in a pot.

3. Soak peanuts in boiling water for about ten minutes. When the water is slightly hot, twist off the peanut coat. When the water gets warm, rub your fingers against your skin and it will fall off.

4. Peel all the peanuts for later use.

5. After the pot is hot, pour in the rapeseed oil from grandma's hometown arowana.

6. Put the peanuts into the pot to cool the oil, fry them on medium and small fire until they are crisp, and leave the oil in the pot.

7. Heat hot oil on high fire, add ginger slices, add scallion and stir-fry for a while, then add pepper and stir-fry.

8. Add the marinated chicken leg and stir fry for a while.

9. Stir fry until the color turns white, then add Chili noodles and stir fry evenly.

10. Add cooking wine, vinegar, soy sauce and sugar, add a little water to boil after coloring.

1 1. When the soup thickens, add peanuts and stir for a while, then pour a thin sauce and stir well. Peanuts must not be put too early, they will lose their crispness.

12. According to personal preference, add some chicken essence and stir well before cooking.

13. Dish and eat!

14. Chicken diced with arowana rapeseed oil is tender, smooth and refreshing. With crispy peanuts, this dish is very popular.

Chapter 4 of kung pao chicken's Practice Introduction:

The origin of kung pao chicken is related to the sauce-fried chicken diced in Shandong cuisine and the pepper-fried chicken diced in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.

Ingredients: chicken breast 100g peanut, 70g carrot 1 cowpea horn, 3 chopped pepper sauce 1 spoon Pixian bean paste 1 spoon vegetable oil 20g auxiliary salt 1 spoon onion 1 ginger/kloc-.

Kung pao chicken's practice steps.

1. Wash the chicken breast and cut it into cubes.

2. Put it in a bowl, add 1 tablespoon soy sauce, 1 tablespoon cooking wine and a little pepper, stir well, then add corn starch and mix well.

3. Add chicken powder, stir well, and add 1 tbsp vegetable oil to seal the chicken surface to prevent air drying.

4. The pot is dry. Before the pan is hot, pour in the right amount of oil and add peanuts.

5. Stir-fry slowly on a small fire.

6. Wash carrots and cowpeas separately and cut into dices.

7. Dice the onion and cut the ginger into foam.

8. Sit in the pot and boil the water. Cook diced carrots and diced cowpeas.

9. Take another pot, heat the pot and drain the oil. Stir-fry the diced chicken for nine minutes and set aside.

10. Take another pot, pour proper amount of oil, add onion and ginger until fragrant, and add Pixian bean paste and pickled pepper.

1 1. Add diced carrots and diced cowpeas and stir well.

12. Add diced chicken and stir fry.

13. Pour the prepared bowl juice,

14. Stir well.

15. Pour in peanuts and mix well.

16. Finally, put a little chicken powder in the pot.

17. finished product.

18. finished product.

skill

1. Stir-fry persimmons with peanuts on low heat to prevent them from being burnt.

2, chicken marinated in advance, fresh and smooth.

3. Mix the bowl of juice well in advance, and don't panic when frying.

Kung pao chicken practice article 5 main ingredients.

3 chicken legs

condiments

White sugar 1 tsp, corn starch 20g, two green onions, vinegar 1 tsp, soy sauce 1 tsp, a little soy sauce, dried pepper 10g, 2 cloves of garlic, yellow rice wine 1 tsp, and dried pepper/kloc-0.

1, chicken leg

2. Cut the chicken leg into 1.5 cm.

3. Add corn starch, soy sauce, a little soy sauce and cooking wine, mix well and marinate.

4. Garlic and ginger are minced, and onions are cut into pieces of about one centimeter.

5. Cut the dried peppers into sections.

6. Put the cold oil and peanuts together and stir-fry a handful of peanuts on low heat.

7. Mix sauce: add soy sauce, a little salt, a little pepper, sugar, a little vinegar and corn starch to the bowl and mix well. If you like sesame oil, add some sesame oil.

8. Put the oil in the pan at 60% oil temperature, add dried Chili and pepper to the wok, and then add ginger, onion and garlic to saute (only a little onion).

9. Put the marinated diced chicken into the pot, stir-fry over high fire until the diced chicken is cooked, and pour in the mixed juice to continue to stir-fry quickly and evenly.

10, add the remaining shallots, and finally add crispy peanuts, stir them evenly, and take them out of the pot and put them on the plate (peanuts must be put last).

Key operation points:

Don't put peanuts early, they won't be brittle if they are put early.

Because the chicken legs are marinated in soy sauce, there is no need to put salt.

When frying, the amount of oil should be moderate, not too little.

Stir-fried diced chicken in oil. Stir-fry the chicken quickly, not for too long, so as not to burn the chicken.

Adjusting the taste in advance is also the key to cooking this dish.