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GETTING INFORMATION
Steps to making Lasagna Kung Pao Chicken
Cooking Steps:
1.Prepare the Chicken:
- Cut chicken breast into small cubes and marinate with salt, soy sauce, cooking wine, and cornstarch for 20 minutes.
2.Prepare the Ingredients:
- Chop dried chili peppers into sections, mince garlic, and slice ginger; have roasted peanuts and chopped scallions ready.
3.Stir-fry the Chicken:
-Heat oil in a wok, stir-fry the marinated chicken until it changes color, and set aside.
Make the Kung Pao Sauce
Mix soy sauce, vinegar, sugar, cooking wine, water, and cornstarch in a bowl to create the sauce.
4.Combine and Cook:
-Heat a little oil in the wok, sauté garlic, ginger, and chili peppers until fragrant. Add the chicken, scallions, and sauce, stir-frying evenly. Finally, toss in peanuts and stir quickly before serving.
Required Equipment:
-Wok: For stir-frying chicken and ingredients.
-Knife and Cutting Board: To cut chicken and prep ingredients.
-Mixing Bowl: For preparing the sauce.
Pay attention to details:
-Marinating the Chicken: Ensure the chicken is marinated for enough time to absorb the flavors.
-Oil Temperature: Keep the oil at medium heat (about 60% hot) when stir-frying to prevent the chicken from becoming tough.
-Chili Peppers: Stir-fry the chili peppers until slightly darkened, but avoid burning them to prevent bitterness.
Steps to making Mapo Tofu
Production steps:
1.Prepare the tofu:
-Cut the tofu into bite-sized cubes and blanch in salted hot water for 2 minutes to remove the beany flavor and make it firmer.
- Cook the meat:
-Heat oil in a wok, stir-fry minced pork or beef until browned, and set aside.
- Prepare the sauce:
-In the same wok, stir-fry minced garlic, ginger, and chili paste (Doubanjiang) until aromatic. Add chili powder, Sichuan pepper powder, and a splash of soy sauce, then stir in the cooked meat.
- Simmer the tofu:
-Add water or broth to the wok, bring to a boil, and gently add the tofu cubes. Simmer for 3-5 minutes to let the flavors blend.
- Thicken the sauce:
-Mix cornstarch with water to create a slurry and add it to the wok, stirring until the sauce thickens and coats the tofu evenly.
- Finish with garnishes:
-Sprinkle freshly ground Sichuan pepper and chopped scallions before serving.
Equipment required:
-Wok (for stir-frying and simmering)
-Knife and cutting board (for tofu and aromatics)
-Small bowl (for cornstarch slurry)
-Slotted spoon (for blanching tofu)
Pay attention to details:
-Use soft tofu for a silky texture but handle it gently to prevent breaking.
-Adjust the amount of chili and Sichuan pepper to balance spiciness and numbness to your taste.
-Cook the Doubanjiang on low heat to release its full flavor without burning.
