Xiao Ci noticed that Chu Yanling was looking at him, and hurriedly showed him a reassuring smile, signaling Chu Yanling to play hard.

He is invincible and super handsome in the universe, and Xiao Ci, who can support the boat in the belly of the handsome guy, will not worry about these people!

Xiao Qiren naturally heard the dispute on the sidelines. But he is a professional chef, and the top chefs are distracted in the process of cooking. He will not stop his work because of anyone or anything.

The ingredients in front of him are his most important things, and making delicious dishes with these ingredients is the most important thing for him at the moment!

He grabbed the chicken thigh in front of him, deboned it and cut it into cubes, then put cooking wine in the diced chicken to remove the smell, put in a spoonful of salt to enhance the taste, and finally poured the egg white and mixed water starch into it, and grasped the starch evenly.

Next, select the part where the green onion and green onion meet, take out the middle part, and cut it into sections for later use.

Add oil to the pot, turn on the heat, and stir-fry the peppercorns when the oil is hot.

The blue-gray peppercorns sizzle in the oil, and after half a minute, a numb and mushy smell came out, and the aroma was particularly good.

This is not a paste pot, but it is deliberately fried to make a mushy flavor to be authentic.

After the aroma comes out, Xiao Qiren pours dried chili peppers into the pot, stir-frying, pouring in diced chicken, and stir-frying until medium-rare, keeping it in a state of non-pulping, very smooth and tender. At this time, put a spoonful of vinegar in the pot, cook the vinegar aroma, and then add the dark soy sauce to color.

The chicken is covered with a layer of coffee-colored faint luster, which is very beautiful. The soup slowly ran down the chicken. Infiltration, leaving a shallow trace. Following the trajectory of the soup, the onlookers swallowed their saliva heavily.

For this performance, Xiao Qiren is naturally very satisfied. He gave a rare confident smile as he put the finishing touches on it.

Add a tablespoon of sugar to a pan and stir-fry well.

Finally, add the green onions, stir-fry until fragrant, and then add the water starch to thicken.

Finally, turn on the high heat, add the crispy peanuts, drizzle red oil on top, and remove from the pan!

There aren't many ingredients needed to make a serving of Kung Pao Chicken, and it's not that difficult to prepare, but Kung Pao Chicken excels in its control of taste and color.

Whether a dish is good or not depends on whether it is colorful, flavorful, and flavorful.

And in the color and fragrance, one more point and one point less, if it is unbalanced, it will not work.

Take this kung pao chicken for example, the first chicken thigh meat is pale red, the green onion is white, the dried chili pepper is red, and the pepper is green and black... All kinds of ingredients are mixed together and stir-fried in the heat to keep their original color. For example, the simplest, chicken thighs will turn brown, and the meat is woody. When the dried chili peppers are stir-fried, if you don't control the heat, the fiery red color will turn black, and there is no beauty at all...

Therefore, it is very important for this dish to control the heat and pay attention to the color of the ingredients.

And this dish made by Xiao Qiren can be called a model in Kung Pao Chicken. - The chicken is slightly white with a hint of soup on top. Other ingredients retain their most beautiful color after they have developed their own flavor. The fiery red dried chili peppers that make people have an appetite at a glance, the peanuts that are distinct one by one... I really can't look at it much, and I can't help but want to eat it when I see it.

Yes, I want to eat it too much.

Bursts of fragrance came out, hooking people to swallow their saliva.

The person standing beside Luo Pang was instantly ambitious, and raised his head proudly at Xiao Ci.

Xiao Ci touched his nose and stared at Xiao Qiren's dish out of the pot - don't say it, this is really fragrant!