The weather is getting colder, and the frequency of various meats appearing on people's tables is getting higher and higher, and indeed, in this cold winter, eating some meat often can not only enhance appetite, but also enhance resistance and resist the cold. The current meat price is not expensive, compared with last year is really cheaper, our local pork price is about 15 yuan, the price of beef and mutton is about 40 yuan, and to say that the cheapest, must belong to chicken.
The price of chicken has always been around 6 yuan a pound, although it is cheap, but its nutritional value is not lower than other meats, especially the protein content is very prominent, the only drawback is that the taste is relatively weak. In fact, if the chicken is done well, it is definitely more delicious than other meats, such as using chicken breast to make a plate of sweet and sour kung pao chicken, and the first disc can be specified on the table.
I believe that many friends have chicken thigh meat in the refrigerator at home, but do not know how to make delicious, today I will share a chicken breast super delicious method - Kung Pao chicken, master the "1234" Gongbao chicken proportion, to ensure that you make out the Kung Pao chicken and a taste in the restaurant.
Ingredients: 300g chicken thigh, cucumber, carrot, green onion, dried chili pepper, dried peppercorns, soy sauce, aged vinegar, sugar, starch, egg, peanut rice.
Procedure steps:
1, cut the chicken breast with scissors, then remove the bones inside, and then cut the chicken thigh into small cubes; add a little salt and white pepper, grab the chicken and mix it until it sticks, add an egg white, two spoonfuls of corn starch, continue to scratch and mix to sizing the diced meat; finally add a little cooking oil to mix well to prevent stickiness.
2: Cut all the cucumbers and carrots into small cubes, peel the green onion and cut into small pieces.
3: Add oil in the pot, add peanut rice in cool oil, fry the peanut rice until it changes color, fish it out, let it cool and set aside.
4, the key to the delicious kung pao chicken is this sauce, prepare a small bowl, add 1 small spoon of aged vinegar, 2 small spoons of soy sauce, 3 small spoons of sugar, 4 small spoons of water, and then add a little corn starch, stir evenly into the sauce.
5, the oil temperature in the pot is 40%, the sizing of the chicken under the pot, after the chicken is cooked, use chopsticks to immediately slip away, to prevent sticking, the chicken is cooked, slid until the color changes and then fishes out the oil control.
6: Leave some bottom oil in the wok, then add ginger and garlic to stir-fry, then add more than a dozen dried peppercorns and dried peppers to stir-fry, then add a spoonful of Pixian bean paste to fry out the red oil, and then add the chopped cucumber cubes and carrots and stir-fry.
7: Stir-fry the side dishes until they are broken, add the chicken cubes that have been cooked in advance, stir-fry a few times and then add the sauce prepared in advance, turn on the high heat and stir-fry to collect the juice.
8: Finally, add peanuts and rice and stir-fry a few times to get out of the pot.
Kung Pao chicken wants to be delicious, when simmering the pot must add a little dried peppercorns and dried peppers, with the seasoning of the sauce, the fried Kung Pao chicken is "paste spicy lychee flavor", and a taste in the restaurant.
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