核桃仁宫保鸡丁

2024-07-11 08:59:23 3170

核桃仁宫保鸡丁
宫保鸡丁是一道非常下饭的经典菜,男女老幼都喜欢,甚至在国外也特别受欢迎,今天在菜里加了核桃仁就更好吃了,而且还有健脑功效。

Details of ingredients

  • 鸡小胸4块
  • 核桃仁50g
  • 花生50g
  • 黄瓜1棵
  • 郫县豆豉2勺
  • 少许
  • 2-3g
  • 淀粉少许
  • 香油少许
  • 欣和六月鲜酱油1勺
  • 蚝油1勺
  • 食醋1.5勺
  • 白糖1勺
  • 淀粉半勺
  • 3-4勺

Technique

  • 难度简单
  • 工艺
  • 口味微辣
  • 时间十分钟

Steps to make 核桃仁宫保鸡丁

  • 1.准备好主要食材,鸡胸肉冲洗干净后切丁,加入料酒1勺、盐少许、姜丝、淀粉少许抓匀,腌制10分钟。
  • 2.郫县豆豉剁碎备用准备碗汁:欣和六月鲜酱油1勺、蚝油1勺、食醋1.5勺、白糖1勺、淀粉半勺、水3-4勺,搅拌均匀。
  • 3.锅中倒油,4成热时倒入核桃仁,小火炒至微黄,盛出,接着再将花生炒至微黄后盛出。
  • 4.锅中倒油将腌好的鸡丁倒入,炒至颜色变白盛出锅中油放入花椒和红干椒爆香,然后把红干椒捡出来以免炝糊,将葱姜蒜和郫县豆豉放入锅中爆香。
  • 5.下入鸡丁翻炒半分钟,下入黄瓜丁和炝香的干红椒段翻炒片刻。
  • 6.下入核桃和花生翻炒片刻,倒入碗汁。
  • 7.大火翻炒均匀,关火,淋入少许香油增香,出锅。
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