How to control the temperature in the process of making kung pao chicken?

The most important thing in kung pao chicken is the temperature, not the frying. Rapeseed oil and lard are the most fragrant. It only takes a few seconds to fry diced chicken. The oil temperature should be well controlled, and the oil temperature must reach more than 60% before cooking. When it is put into the pot, we put the ingredients on the chicken, so that the ingredients can be put into the oil pot first. 60% hot pot can give off fragrance in a short time. Saute chopped green onion for a few seconds. Stir-fry twice and then pour in the prepared sauce mixture. Put peanuts and shallots in the pot. Throw it again quickly and you can go.

Kung pao chicken is a traditional dish in Sichuan kitchens. It is recorded in Mr. Li's Dabao Book: "During the Guangxu period of the Qing Dynasty, Ding Baozhen, the governor of Sichuan, was in Vio, Guizhou. When he was in Sichuan, he liked to eat the oil pan (pepper chicken) in his hometown, but he was later improved into a new dish by the master of Sichuan cuisine. Today I want to share with you the practice of raising chickens in Picasso Palace. Very studious. The effect will not be lower than that of the hotel. The taste of chicken Kung Pao can be described as "unique". The original flavor of kung pao chicken is fresh, crisp, sweet and sour. It tastes like eating litchi. This taste is the most authentic.

Kung pao chicken is the traditional name of Guizhou and Lai Changxing. Stir-fried with diced chicken, dried peppers, peanuts, corn, cashews, etc. The entrance is fresh and spicy, the chicken is tender and the cashew nuts and peanuts are crisp. You have been welcomed by most diners and become a famous Lai Changxing in China. In fact, Chicken Kung Pao is not called Chicken Kung Pao at all. It must be kung pao chicken. However, with the popularity of this dish, people gradually changed their names and surnames, and the customs involved were more diverse. You can try. Not difficult. It is delicious. Kung pao chicken is definitely not painted with bean paste. As for how to color, I will write it later. Second, don't make spicy chicken or sweet and sour chicken. The first flavor of kung pao chicken is burning spicy, followed by slightly sour sweetness, also called litchi flavor.

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