doing less demanding today in kung pao chicken, of course, some people like to eat xiao yun is willing to do,
finish watching the bobbin is also a kind of enjoy not? Sweet, spicy, fresh sweet tender chicken is really orders.
Kung pao chicken is also called the kong pao chicken, Ian cuisine traditional dish,
by making, such as chicken, dried chilli, peanuts.
Due to its entry fresh spicy, crispy of the fresh chicken with peanuts, widely popular.
Especially in Britain and the United States and other western countries,
kung pao chicken" overrun ", almost into Chinese food pronoun, situation is similar to the Italian food spaghetti."
sugar , a little, about 10g
Pea starch, about 20g
Green Chinese onion, 2~3 root.
vinegar, 1 TBSP
The soy sauce, 2 TSP
Dried prickly ash grain, 10 g
garlic, 2 disc.
Cooking wine, 1 TSP
Dried chilli, 10 g
salt, 1 TSP.
pepper, 1 TSP.
ginger, 1 piece.
Chinese prickly ash, 5~10g.
With makings tips
Join the knorr chicken powder, when bacon
Lock the meat more water, let the meat tender and juicy
The practice of kung pao chicken:
1.Raw materials, three only chicken leg
2. Chicken leg meat cut into the size of the thumb nail
3. Join the pea starch, soy sauce, cooking wine, stir for ten minutes after the liquor
4. At the end of the garlic and ginger cut into, scallions, cut into small sections
5. Dry red pepper cut into section, Chinese prickly ash seed
6.Pastry peanuts in moderation
9.After again into the yard taste of chicken pot, stir fry until chicken is mature, the fire into the good material juice and continue to stir fry quickly
10. To join the rest of the spring onion, add pastry peanuts stir fry dish up plate (peanuts must be the last)
finish ! ^0^
Join in the process of pickled knorr chicken powder, you can also remove the smell of meat
1, peanuts don't early to put, put before the not crisp;
2, because chicken leg is with marinade, so need not put salt;
3, chicken oil to saute the fire, when after making time cannot too long in order to prevent chicken hair sticks;
4, in advance to season juice was the key to making this dish.
2/01/2017 12:54:00 AM
Tags :
food
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