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【Laofangu•Kung Pao Chicken】Learn From Top Chef in China to cook Best Gongbao Chicken Ever!
Hello friends! Today, I will bring you a century-old dish, Kung Pao Chicken.
Which part of the onion is used, how to fry the peanuts, how to grab the onion and ginger water to make the chicken tender and full?
How to make a sweet and sour scent that is better than Xiaolichi mouth?
The videos are full of knowledge points!
By the way, answer your doubts about the formula.Shifu Sun said that:
Regarding the standard recipe, in the end, you have use your tongue to taste the dish. After all, salt is not the same as salt in old times, while sugar is different too.
For example, this time when Shifu Sun made the ingredients according to the old method, and after tasting, he found that the sugar was not enough and he added a bit more.
Inheritance is not conservative, innovation does not forget the original. What we call inheritance is not based on the original story.
After all, the ingredients is changing, and the seasoning is not the same.
It is not the formula that is passed down, but the flavor is perfected and continued with awe.
---------------------------------------------------------------------------------------------Hello, everyone, we are LaoFanGu, three old men from Beijing that can eat, cook and talk.
Our dishes look good and taste good. All three of us used to work for Chinese National Banquet catered to government guests. Now we are all retired. We want to share the dishes we developed when we were young, so everyone can try at home what country leaders are catered when they visit China.
Shifu Zheng(Xiusheng Zheng): Executive Chef for Beijing Hotel, hosted China's 50th Anniversary dinner.
Shifu Sun(Lixin Sun): Designed dinner menus multiple times for Chinese National Banquet hosting foreign country leaders.
Master Wu(Jianli Wu): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoked sauce'.
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