Hi everyone! Some friends complained that the last Kungpao chicken video was not shot clearly.
This time Erbai brings a clearer lesson of Kungpao chicken, with better video and more detailed explanations
Here we reply to some questions that were asked previously or could be asked:
"Can we reuse the oil that was used for 'hua you'(pre-fry)?"
Answer: Sure. Filter the oil with a piece of paper towel on a sieve. The oil will become clear again.
"How can I control the oil temperature?"
Answer: 10% heat means 30 degrees Celcius. You can buy a infrared thermometer if you want to be precise.
"Why does the starch fall off from the chicken during 'hua you'?"
Answer: The oil temperature is too low.
In the future, we will summarize your questions and answer the frequently asked ones in our videos or descriptions.
Questions are always welcomed!
Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.
We will upload new videos every Monday, Wednesday and Friday.
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