Concubine Chef Youxi: Lord, Master, stop

Chapter 197 Kung Pao Chicken
I want to ask the people in Chang'an City what is the No. 1 topic list recently?
Then there must be eight out of ten people saying, Yunlai fast food restaurant!
The real deal is high-quality, cheap and economical, and the main thing is that it is delicious!The fast food restaurant has only been open for ten days, and word of mouth has already spread throughout Chang'an City.Even people from the east and the north of the city have come to try something new, and they will never forget it after tasting it.

Mi Xiaoye already plans to open a fast food restaurant in the east of the city, which will be convenient for the public.In this way, people in the south and north of the city can eat together, and people in the west and east of the city can eat together, and there is no need to travel too far.

If the response is good, Su Ziling plans to open one in each of the four urban areas by the end of the year.

During this period of time, she was busy with fast food restaurants, and Mi Xiaoye remembered that it was time for Yunlai Gourmet Exchange to launch new dishes as a routine.

For Mi Xiaoye, who has learned a lot about Sichuan cuisine, the first new dish that comes to mind is Kung Pao Chicken.This is a popular dish suitable for all ages, basically no one would dislike it.

Moreover, the ingredients are simple and the method is not complicated, so Mi Xiaoye thinks about launching this dish, which will definitely be popular.

When Mi Xiaoye was thinking about how to invent new dishes, Su Ziling was not idle. According to Mi Xiaoye's thinking, he was also researching new dishes.

Mi Xiaoye made this Kung Pao Chicken according to her own memory.

Mi Xiaoye first pats the chicken breast with the back of a knife, cuts it into small cubes, adds a tablespoon of rice wine, half a tablespoon of oil, half a teaspoon of pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for a stick of incense, then mix well with water starch. ,

While marinating the chicken, Mi Xiaoye washed the shallots and cut them into sections, washed the dried peppers, cut off both ends to remove the pepper seeds, and diced the cucumbers.Then transfer soy sauce, balsamic vinegar, salt, ginger juice, white sugar and cooking wine into a small bowl, and mix well to make a seasoning sauce.

All the ingredients are ready, only the pot is left.Put the oil in the rice leaflet, heat it up, add the peppercorns and dried peppers, stir-fry over a low heat to get the aroma, and then add the green onions.

After the fragrance comes out, put in the diced chicken, put a little rice wine, stir-fry the diced chicken to change the color, and then pour in the water starch.

Finally, Mi Xiaoye introduces the prepared sauce, then puts in the cooked peanuts, stir-fries evenly, and finally hooks up a thin sauce.

The finished dishes are full of aroma, the chicken is smooth, the peanuts are burnt, and the scallions are delicious, making people salivate just looking at them.

Yun Muqing used to be a little afraid of being a guinea pig, but now that Mi Xiaoye's cooking skills are gradually proficient, let alone Su Ziling, so Yun Muqing is very willing to try Mi Xiaoye's new dishes.

After Yun Muqing and Su Ziling took a sip each, Mi Xiaoye's Kung Pao Chicken was on the food list.Kung Pao Chicken is delicious and easy to prepare. Mi Xiaoye believes that it will be popular after it is launched.

"This chicken diced sauce has a strong fragrance, and the chili is just for decoration, and it doesn't feel spicy." Yun Muqing said, "Those who don't like spicy food should like this dish very much."

"Because the chicken is marinated in advance, it is very smooth and tender." Su Ziling commented, "The aroma of peanuts and green onions has entered the whole dish, and the sauce is evenly thickened, which is just right."

Recently, the delicacies launched by Yunlaiju are all popular. Some customers who love spicy food are always wondering if there are new dishes that are not spicy.

Inspired by this, Su Ziling developed a spicy dish.

(End of this chapter)