Egg white

Has anyone seen places where Kung Pao Chicken is written as Kung Bao Chicken? This is due to a lack of understanding of the dish's origins and the assumption that it involves quick stir-frying. As for the specific origins, I won't go into too much detail, only mentioning that "Kung Pao" is a shortened name of an ancient official title, given in honor of the dish's founder. Different people have different understandings of how to make Kung Pao Chicken. If you want to know how to make delicious Kung Pao Chicken, please refer to the following comprehensive guide on making Kung Pao Chicken.Authentic Kung Pao Chicken RecipeIngredients PreparationChicken thigh meat, peanuts, dried red chilies, egg white, vinegar, chicken broth, water starch, peanut oil, doubanjiang (fermented broad bean and chili paste), soy sauce, salt, sugar, white pepper powder.Method Steps1. After buying chicken thighs, remove the bones, skin, and membranes, then dice and wash them.2. In the diced chicken thighs, add egg whites, salt, white pepper powder, rice wine, mix evenly, then add a little starch and mix again. Drizzle with some peanut oil, mix, and freeze for a while.3. Cut scallions into small round pieces, snip the dried chilies, and mince…

Tongcheng noodles are a traditional noodle dish from Tongcheng City, Anhui Province, China, loved for their unique production process and texture. Tongcheng noodles typically have a firm and smooth taste. NameTongcheng Noodles CategoryLocal Specialty OriginAnhui Province - Anqing City - Tongcheng City Tongcheng noodles are a traditional noodle dish from Tongcheng City, Anhui Province, China, loved for their unique production process and texture. The noodles, also known as rolled noodles, are a common type of homemade noodle that is easy to prepare.The best flour for making Tongcheng noodles is wheat flour. Mix the flour with water (if possible, add egg white) while kneading it; the amount of water should be just right – too much and the dough will be too soft to form into a ball, too little and the dough won’t hold together. When the dough is smooth and doesn’t stick to your hands, divide it into smaller portions (about the size of a bowl). Use a rolling pin to flatten each portion, then roll it out evenly in all directions while sprinkling some flour on top to prevent sticking. To make the dough thinner, you need to keep flipping it over and rolling it out; when it…