Method for simply making Kung Pao diced chicken

Abstract

The invention discloses a method for simply making Kung Pao diced chicken, and relates to the field of food processing.The method for simply making Kung Pao diced chicken comprises the following steps that S1, a diced chicken bag is refrigerated and unfrozen, specifically, the diced chicken bag is put into a refrigerating refrigerator at the temperature of 0-4 DEG C at night one day earlier, unfrozen 12 hours earlier, and after unfreezing is completed, the diced chicken bag is directly torn off; a convenient and fast food material bag is made by adjusting the proportion of food material seasonings in dishes and the processing mode, the semi-finished food material bag is added into intelligent kitchen electric equipment only through three-step operation, and the nutritional value of chicken is better reserved through processing in cooperation with an intelligent set temperature curve; and automatic cooking is carried out according to a specific temperature curve, the problems of high oil and high salt of take-out food are solved while two hands are liberated and delicious food in the world is enjoyed, more healthy food is harvested, and the Kung Pao diced chicken is more delicious and easier to make by being combined with a novel intelligent kitchen appliance.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a method for simply making kung pao chicken. Background technique

[0002] Kung Pao Chicken is a characteristic traditional dish well-known both at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the ingredients and methods are different. The origin of this dish is related to the fried chicken in soy sauce in Shandong cuisine and the peppery chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, the governor of Shandong in the Qing Dynasty and the governor of Sichuan, and formed a new dish - Kung Pao Chicken. And it has been handed down to this day, and this dish has also been classified as a Beijing court dish, and then Kung Pao Chicken was also spread abroad. Kung Pao Chicken is cooked with chicken as the main ingredient, accompanied by peanuts, cucumbers, peppers and other auxiliary ingredients. Red...

Examples

Embodiment Construction

[0019] In the embodiment of the present invention, a kind of method for making Kung Pao Chicken simply, the method for making Kung Pao Chicken simply comprises the following steps:

[0020] S1: The diced chicken package is refrigerated and thawed. Put the diced chicken package into a refrigerator at 0-4 degrees one night in advance, and thaw it 12 hours in advance. After the thawing is completed, tear the diced chicken package directly when using it.

[0021] S2: batching step, carry out batching of kung pao chicken sauce package, and then carry out batching of other auxiliary materials, batching is completed, put on hold.

[0022] S3: the step of marinating diced chicken, marinating the diced chicken, taking out the chicken breast in the diced chicken bag, then cutting the chicken breast into pieces, cutting all the chicken breast into cubes, and then dicing the chicken breasts Put the meat in running water, soak until it is completely thawed, change the water to soak, remove...

technical field

[0001] The invention relates to the field of food processing, in particular to a method for simply making kung pao chicken. Background technique

[0002] Kung Pao Chicken is a characteristic traditional dish well-known both at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the ingredients and methods are different. The origin of this dish is related to the fried chicken in soy sauce in Shandong cuisine and the peppery chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, the governor of Shandong in the Qing Dynasty and the governor of Sichuan, and formed a new dish - Kung Pao Chicken. And it has been handed down to this day, and this dish has also been classified as a Beijing court dish, and then Kung Pao Chicken was also spread abroad. Kung Pao Chicken is cooked with chicken as the main ingredient, accompanied by peanuts, cucumbers, peppers and other auxiliary ingredients. Red...

Examples

Embodiment Construction

[0019] In the embodiment of the present invention, a kind of method for making Kung Pao Chicken simply, the method for making Kung Pao Chicken simply comprises the following steps:

[0020] S1: The diced chicken package is refrigerated and thawed. Put the diced chicken package into a refrigerator at 0-4 degrees one night in advance, and thaw it 12 hours in advance. After the thawing is completed, tear the diced chicken package directly when using it.

[0021] S2: batching step, carry out batching of kung pao chicken sauce package, and then carry out batching of other auxiliary materials, batching is completed, put on hold.

[0022] S3: the step of marinating diced chicken, marinating the diced chicken, taking out the chicken breast in the diced chicken bag, then cutting the chicken breast into pieces, cutting all the chicken breast into cubes, and then dicing the chicken breasts Put the meat in running water, soak until it is completely thawed, change the water to soak, remove...