Kung Pao Chicken
Ingredients:
Chicken breast, carrot, cucumber, peanuts
Method:
1. Wash and dice the chicken breast, put it into a bowl, add cooking wine, pepper, salt, starch, mix well and marinate Prepare for 10 minutes, then cut the carrots and cucumber into small cubes.
2. Sauce: Add light soy sauce, balsamic vinegar, sugar, oyster sauce, starch, and appropriate amount of water in a bowl and stir evenly.
3. Put oil in the pot, pour in the chicken breast and fry until cooked. Leave the oil at the bottom of the pot, add onion, garlic and dried chili and stir-fry until fragrant. Add bean paste and stir-fry until red oil appears.
4. Add diced carrots and stir-fry, add diced chicken and cucumber and continue to stir-fry evenly, add peanuts, pour in starch water and stir-fry to reduce the juice.
Broccoli and fried shrimps
Ingredients:
Broccoli , shrimp, carrots
Method:
1. Cut broccoli into small sections, soak in salt water for 10 minutes, and slice carrots, ginger and garlic.
2. Peel clean shrimps , add some light soy sauce, starch and cooking wine, mix well and marinate for 10 minutes.
3. Boil the water in the pot, add salt and a few drops of oil, blanch the carrots and broccoli and remove them.
4. Heat oil in a pan, sauté ginger and garlic until fragrant, add shrimps and stir-fry until they change color, add broccoli and carrots and stir-fry, add a spoonful of light soy sauce, appropriate amount of salt, stir-fry evenly and remove from the pan.
Mushu meat
Ingredients:
Carrots, black fungus, cucumber, eggs, lean meat
Method:
1. Slice lean meat, add a small spoonful of starch, a spoonful of light soy sauce, a spoonful of cooking wine, half a spoonful of oil, and a small spoonful of oil. White pepper, mix well and marinate for 10 minutes.
2. Slice garlic, slice carrots and cucumbers, beat eggs and set aside.
3. Heat oil in a pan, pour in the meat slices, stir-fry until it changes color, take it out, fry the eggs and put them out.
4. Pour some more oil into the pot, sauté the garlic, add carrots, cucumbers and black fungus, stir-fry until raw, add sliced meat and eggs and stir well.
5. Pour in one spoonful of oyster sauce and two spoons of light soy sauce, stir-fry evenly, then add water starch to thicken the sauce, stir-fry until the soup thickens and serve.
