The diced chicken is placed in a bowl and first goes through the process of pickling, and a little southern wine is added first, that is, cooking wine, which in the Song Dynasty is a rice wine with a clear taste.

Next is a little salt, pepper, cornstarch, Sichuan cuisine is to beat into the egg white, the advantage is that the egg white can give the chicken breast meat that is not easy to taste, but in the process of stir-frying, if the craftsmanship is not pure, it is easy to produce a lot of flocculents, affecting the overall appearance of the dish.

The practice of Lu cuisine is to use cooled cooked oil to increase the taste of diced chicken thighs after frying, including adding diced cucumber or diced water chestnut, the fire is more fierce when stir-frying, the pursuit of the grasp of the heat and the tenderness of the finished dish, and the taste is the pursuit of fresh and crispy mixing, dignified and mellow.

Sichuan cuisine is made with many other flavors, and the dried chili pepper festival is used in large quantities to highlight its pasty and spicy style.

Although it is mainly spicy, at the same time, the addition of sweet, sour, spicy and other flavors creates a compound flavor of lychee, emphasizing the strong pungent feeling of different flavors blending together.

Therefore, for marinating diced chicken thighs, Yang Huairen uses cooked oil that has been fried and semi-cooled with peanuts, and after mixing, grasp it slightly, so that the mixed water starch liquid is evenly wrapped on the diced chicken thighs.

Taking advantage of the time to marinate the diced pork, Yang Huairen first made a dish of scrambled eggs with tomatoes, and asked the servants of Fan's Mansion to serve it to the two ministers first, and then prepared green onions, diced cucumbers and sauce.

The sauce is made by adding light soy sauce to a small bowl, a small amount of rice vinegar, ginger juice, salt, icing sugar and an appropriate amount of southern wine to mix evenly, and another bowl of water starch for later use.

The diced chicken is marinated for a short time to let it taste good, and then the bottom oil is on the pot, because the kung pao chicken method of Lu cuisine is slightly spicy, so a dry chili pepper is broken into a dry chili segment, and the oil is ripe for five or six to be cooked.

After the chili pepper is fragrant, you can stir-fry the marinated diced chicken.

There is also a small trick here, many people make this dish at home, because the cooking level is not enough, the stir-fry technique is not proficient, and the mastery of the heat when stir-frying is not very accurate.

Therefore, when stir-frying diced chicken, it is easy to stir-fry unevenly, resulting in sticky pans and starch paste pans. In fact, there is a small way to solve it, if the heat is not well controlled, you can first use warm oil to fry the marinated chicken slightly in advance, and the surface of the diced meat can be slightly discolored.

After the diced chicken is stir-fried, then add the green onions, and the diced chicken will soon reach six or seven ripe and become white and slightly yellow.

At this time, the cooking wine and the pre-prepared water starch are immediately added in order, and after stirring well, the prepared sauce is poured into the pot, followed by peanuts and diced cucumbers, and stir-fried again.

If the dish is skillfully cooked, the first addition of the sauce and sauce is sufficient, all the ingredients are slightly cooked in the pot, the water quickly evaporates, and the bright sauce is evenly wrapped around the diced chicken, peanuts, and cucumbers, and when it starts to become sticky, it is ready to be cooked.

However, if it is easy to fry because of the fear of fierce fire, you can also add the sauce to the pot in two parts, so that it is easier for unskilled people to master the heat when making this dish, and it is also a common technique from the Lu vegetable sauce style of stir-frying.

Yang Huairen smiled and brought this kung pao chicken to the table, and the two ministers saw the bright and bright color from a distance, and the fresh fragrance of the chicken came to the nose, which made people salivate.

There is no need to let it, Fan Lu and the two ministers have already drunk a glass of wine, and then they began to scoop and eat directly.

The chicken is sweet and spicy, spicy and sweet, the chicken is tender, the peanuts are crispy, and the cucumber is crispy.

After chewing, several flavors are fused together, the taste is fresh and spicy, crispy and sweet, it tastes red but not spicy, spicy but not violent, fresh and fragrant, crispy in fragrant, crispy in crispy, crispy in sweet, sweet and spicy.

After Lu Dafang tasted it, he shook his head vigorously, and he didn't know what he thought he was dancing.

Yang Huairen asked angrily, "What?" Not tasty? It's impossible, students are good at this dish, and it can't be delicious. ”

Lu Dafang put down the spoon and seemed to point at Yang Huairen angrily and scolded, "You stinky boy, I really don't know if you are human!" ”

Yang Huairen was scolded by others for not being human, of course he was not happy, but Lu Xianggong was a person of his grandfather's generation, so he couldn't go back, so he had to show his disbelief with a strong face.

Seeing that his eyes were not eyes and his nose was not the strange appearance of his nose, Lu Dafang immediately smiled and sighed again, "Alas...... After eating your dish, the old man will live at least three years less. ”

Fan Chunren also chimed in, "No, it's not right, you have to live at least five years less." ”

Yang Huairen said in his heart that aunt can bear it, uncle can't bear it, you guys are endless, you don't have to live too little, right? I'm afraid I'm poisoned, aren't you? Then you all eat it, and my brothers and I will eat it ourselves.

He reached out to grab the plate of Kung Pao chicken with a tiger face, and muttered quietly in his mouth, "If you don't like to eat, don't eat it, I don't have enough to eat myself, hum!" ”

Unexpectedly, Fan and Lu actually shot in front of the palace guard chicken at the same time, and Lu Dafang looked angry, "What are you doing?" Who says it's not tasty? ”

Yang Huairen held his breath and asked, "It's not that you scolded the students for not being human, and said that you would live many years less after eating the dishes I cooked, as if I had harmed you, how could the kid be, how dare you?"

The kid also hopes that the two prime ministers will live a long life, be old and strong, old trees will bloom, old will not be serious, and old ...... So what, I don't dare to give it to you again, I eat it myself, and I don't care how many years I live less! ”

Fan Chunren listened to Yang Huairen's muttering, the more he spoke, the more he spoke, the more he was unserious, and hurriedly said, "Yang Zhiyi, Yang Zhiyi, we usually say that you don't learn and don't know how to learn, and you are not convinced, look at you, you say everything upside down, and you hate less when you use the book, right?"

The two of us obviously praised you for your talent and delicious cooking, but you couldn't hear it, and when we taught you, did you say you were boring? ”

I'm bored?

Yang Huairen was going crazy at this time, you came to your house because you pretended to be sick and tricked me, and when you came, you asked me to cook for the old man for you, I didn't say anything, and ran to work in the kitchen.

The dish is made, you can't say anything I can understand, I always like to say something difficult to understand to entertain me, the real dragon is not powerful, you are a big earthworm?

Yang Huairen couldn't bear it anymore, and also learned from their way and joked, "Boy, I just hate less when the book is used, and when I leave later, I will search your study, my family has a big business, a large population, and there are not enough books in the thatched house!" ”