宫爆鸡丁

2024-06-18 03:02:13 573

宫爆鸡丁
因为中餐厅,宫爆鸡丁又火了起来,其实这道菜再家常简单不过啦

Details of ingredients

  • 鸡胸肉200g
  • 黄瓜1根
  • 花生50g
  • 干辣椒3~5只
  • 豆瓣酱2勺
  • 生抽1勺

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间二十分钟

Steps to make 宫爆鸡丁

  • 1.准备材料,鸡胸肉1块200g左右,1根黄瓜,50g酒鬼酒花生(或者黄飞鸿,或者自己炸),豆瓣酱2勺,干辣椒3-5只,生抽1勺。鸡胸和黄瓜分别切丁,姜切片
  • 2.油锅,放入几颗花椒,接着放入鸡丁(我暂时戒淀粉所以事先没有腌制,喜欢滑嫩口感的,可以事先用淀粉生抽料酒腌制5-10分钟)炒至鸡肉变色,盛出备用
  • 3.锅内重新倒油,倒入豆瓣酱,姜片,蒜瓣,中小火翻炒均匀至豆瓣酱出红油(一定要中小火,否则会炒糊)
  • 4.倒入炒好的鸡肉,翻炒均匀
  • 5.倒入黄瓜丁,翻炒均匀
  • 6.1-2分钟后,放入干辣椒(干辣椒可以放在第三步里,直接和其他的调料一起入锅,那样会比较辣,这里才放干辣椒,菜不会特别辣)
  • 7.所有食材翻炒均匀后,放入酒鬼酒花生。豆瓣酱和生抽都很咸,口味轻的不需再额外放盐,口味重的,可根据需要加适量的盐。
  • 8.翻炒均匀1-2分钟后,即可盛盘(喜欢饭店的色泽的,出锅前需要用水淀粉勾芡,慢慢倒入锅内,翻拌后盛出)
  • 9.完成
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