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Anonymous users2024-01-241.The peppercorns in the ingredients can choose pepper powder, because the step of frying peppercorns is very dangerous, and it will get old if you are not careful, and it will splash out when it comes to cold water. Sichuan pepper powder instead of the taste is not bad.
2.Chicken breast can be chosen, however, it is more delicious and tender with chicken thighs, and the control of the heat is not very demanding! But there is no chicken breast that can be diced and looks good.
3.This dish should be on high heat throughout the whole process, and the fried chicken can't be long, and it will get old after a long time. If you're not afraid of additives, it might be better to put some tender meat powder. The cooking oil for marinating chicken can be replaced with egg white, but the egg white is easy to depulp, resulting in flocculents.
Key details. Peanuts must be put into the pot before the dish is cooked, so as not to stir-fry in the pot for a long time, which will affect the crispiness of the peanuts. Dice the chicken breast, add a pinch of salt, egg whites, white pepper and cooking wine and stir well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup, and water starch into a sauce.
Dried red pepper cut into 2 cm long knots. Fry the peanuts in oil, fry the dried red peppers and peppercorns until brown-red, fry the diced chicken, add the ginger, shallots and garlic and fry well, cook in the sauce, add the peanuts and turn them over twice and put them on the plate.
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Anonymous users2024-01-23Don't say I haven't done this, if you want to be the same, then do you have to use flour and water to get your meat first, and whether the oil temperature is in place, and whether it is up to standard to put which one to put first.
Steps:
Pat the chicken breast with the back of a knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for 10 minutes, then mix well with water starch. >>>More
Chinese Restaurant Zhang Liang version of Kung Pao Chicken.Ingredients Appropriate amount of chicken breast,diced cucumber,carrot,a little Sichuan pep
Ingredients: 250 grams of dried rice noodles, 2 slices of toast ham, 30 grams of shrimp, 20 grams of shredded onion, 15 grams of shredded red bell pepper, 15 grams of shredded green pepper, 50 grams of mung bean sprouts, 80 grams of water, 1 1 2 tsp curry powder, 1 tsp salt, 1 4 tsp caster sugar. >>>More
A few days later, a colleague told me that the way to make the fish head soup snow-white doesn't have to be as complicated as I said, just add some milk powder - "Inferior milk powder is fine, a little bit is fine, and many restaurants do this." A colleague specifically added that he had heard about kitchen secrets from a distant friend who owned a restaurant. >>>More
If you use it for more than a year, there is no need to wash it, just replace it with a new one, if you can't wash it clean, it will be rotten, and you will waste a lot of things, and you have to change it in the end.