Health benefits
Pleurotus eryngii: low protein
Carrot: enhance immunity, protect eyesight, fight cancer and prevent cancer
Pepper Powder: enrich blood, protect teeth, protect bones
Food ingredients
Chicken breast ( 300g ) | Peanuts ( 100 grams ) |
Pleurotus eryngii ( 100g ) | Carrot ( 100g ) |
Onions ( 10g ) | Ginger ( 5g span> ) |
Garlic ( 5 grams ) | Edible oil ( 5 grams ) |
Pepper ( 3 grams ) | Cornstarch ( 3g ) |
Green pepper ( 20g ) | Light soy sauce ( 3g ) |
Dark soy sauce ( 3 grams ) | Vinegar ( 5 grams ) |
Chicken essence ( 3g ) | Fuel consumption ( 3 grams ) |
White sugar ( 3g ) |
Home-cooked Kung Pao Chicken Recipe
1.Cut the green onions slightly larger Cut into small pieces, cut the ginger into small pieces, and cut the garlic into small pieces.
Cut green pepper into small pieces.
2. Cut the chicken breast into small pieces and season it with cornstarch, light soy sauce and pepper.Paste and marinate for a while.
3.Cut the raw peanuts in half, stir fry over low heat until fragrant.Fry until crispy, set aside.
4. Cut the king oyster mushroom into small dices.
5. Heat the oil in the pan, add ginger and garlic and stir-fry until fragrant, add diced chicken and stir-fry for eight When mature, add diced king oyster mushrooms and diced carrots and stir-fry.Season and color with light soy sauce, dark soy sauce, oil, pepper, sugar, and vinegar.Finally add peanuts and diced green peppers and stir-fry over high heat.
Tips
Cut the carrots into cubes and blanch them in boiling water.
Do not stir-fry for too long after adding the peanuts and green onions.
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