Health benefits
Pleurotus eryngii: low protein
White sugar: low protein
Zanthoxylum bungeanum: dehumidification
Ingredients
Pleurotus eryngii (appropriate amount) | Peanuts (appropriate amount) |
Onion, ginger, garlic ( appropriate amount ) | Salt ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Dark soy sauce (appropriate amount) |
White sugar ( appropriate amount ) | Vinegar ( appropriate amount ) |
Panthoxylum bungeanum ( appropriate amount ) | Dried chili pepper ( appropriate amount ) |
Millet pepper ( appropriate amount ) | Raw starch (appropriate amount) |
Chicken essence (appropriate amount) | Oil ( appropriate amount ) |
How to make vegetarian Kung Pao Chicken
1.Finished product picture
2.Prepare ingredients
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3. Fry the peanuts in advance.Wash the king oyster mushrooms and cut them into cubes.Pour the water in a pot of boiling water, remove and drain the water.Set aside.Cut the green onions into small sections, shred the ginger, mince the garlic.Cut the dried chilies into small sections.Wash and cut the millet peppers into small sections.
4. Squeeze the water from the king oyster mushrooms with your hands, put them into a bowl, add an appropriate amount of salt, and remove the water and starch.Marinate for ten minutes
5.Take another bowl, add appropriate amount of sugar and vinegar , light soy sauce, dark soy sauce, salt, chicken essence, water starch, stir well to make a sauce
6.Heat oil in a pot, add king oyster mushrooms and stir-fry until the color turns yellow, remove and set aside
7.Heat oil in a pot, add appropriate amount of Sichuan peppercorns and sauté until fragrant.Remove and remove.
8.Add onions, ginger, garlic and dried chili peppers and stir until fragrant
9.Pour in the king oyster mushrooms and stir-fry evenly
10.Add millet pepper Stir-fry evenly, pour in the sauce and stir-fry quickly
11.Add peanuts at the end Stir-fry the rice until evenly mixed with flavor
12. Remove from the pan and sprinkle with chives.Ready to eat
Tips
1.The ingredients can be combined with other ingredients according to your own preferences.2.When frying Sichuan peppercorns, be sure to stir-fry them slowly over low heat to avoid burning them if the heat becomes too high.
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