Why Doesn't Your Kung Pao Chicken Taste as Good as the Chef's? Here Are Some Important Notes
Kung Pao Chicken (Dry Fried) is a classic dry stir-fried dish.
Many restaurants use deep-fried, pre-cooked chili peppers when making it.
The chili peppers are plentiful, but they don't really have much flavor,
It's a pitiful few pieces of chicken meat scattered among a huge pile of chili peppers…
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After eating vegetarian food, I had a version cooked by a great chef,
And I was amazed by the deliciousness of this vegetarian dish!
Vegetarian Kung Pao Chicken, returning to the classic, today I'm teaching you how to make it.
For two servings.
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This dish has several important points, and the difference between mastering them and not mastering them is significant!
I've written them down in the little tips section,
It's best to read them before you start making it,
After making it, please share your thoughts and photos below!
Ingredients
- Garlic 4-5 cloves
- Ginger As needed
- Serrano Peppers 2 pieces
- 1/2
- 1
- 150g
Slice the garlic into large pieces. Stir-fry until fragrant.
Add the chopped Serrano peppers. Stir-fry until fragrant.
Finally, add chopped green onions, stir-fry for a few seconds before serving.
The finished product is shown in the picture. All colors, aromas, and flavors are complete!
To make Kung Pao Chicken fragrant, the choice of chili peppers is key.
Choose short and small Serrano peppers.
Don't use deep-fried chili peppers, the aroma will be greatly diminished,
You'll know if you try it yourself.
Choose red peanuts, it will be more fragrant.
If you have an oven, set the top and bottom heat to 150℃, the middle layer, bake for 15-20 minutes, a quantity of 250g,
The temperature should still be warm, remove the shell.
If you don't have an oven, you can heat them in oil. Since the peanut skin will affect the taste, this method makes Kung Pao Chicken not as delicious as peeled peanuts.
