Su Kung Pao Chicken Diced
By GerardoTromp
If you have students who like to eat meat, you can also refer to my recipe and change dried bean curd into chicken breast meat. The other processes are the same, and it is also delicious! That is the real Kung Pao Chicken!
Recipe Recommendations
- cucumber 1 piece
- dried bean curd appropriate amount
- eggs appropriate amount
- pepper appropriate amount
- chili appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- bean paste appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Su Kung Pao Chicken Diced
1
Dry clean the beans and cut them into pieces.
2
Cut the cucumber into the same size as the dried bean curd, and beat the eggs with 1 teaspoon of starch to make an egg paste.
3
Pour the oil into the pan, stick the dried beans to the egg liquid, and put them into the pan and fry them until brown.
4
Add minced ginger and garlic, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon vinegar, 1 tablespoon salt, 1 tablespoon chicken essence, 1 tablespoon sugar, 1 tablespoon water starch, 4 tablespoons water into a bowl and mix into a sauce for later use.
5
After saut-fry the pepper and pepper in the pan, pick them out and leave residual oil in the pan. Add 1 teaspoon of bean paste and stir-fry until red oil, add diced cucumber and fried dried bean curd, stir fry.
6
After stir-frying for a while, pour in the sauce, stir quickly over high heat for half a minute and serve.
7
Take a recent photo.Su Kung Pao Chicken Diced Make Tips
Students who like to eat crispy cucumbers (don't like to eat fried cucumbers) can add juice and stir fry before adding the diced cucumber. It will be just as delicious.