Vegan Kung Pao "Chicken"🌶️ , Spicy, Numb, Crunchy, Delicious 😋[ENG SUB]
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- Опубліковано 2 сер 2024
- Hey everyone, welcome to @PeaceAndYummy Vegan Cooking DIY! Today, Rachel is gonna share with you a dish that even non-vegetarians will fall in love with-Vegan Kung Pao "Chicken"🌶️🍄. From the rugged texture of hand-torn king oyster mushrooms and fried tofu to the homemade Sichuan peppercorn oil that adds both numbness and aroma, every step embodies the essence of Sichuan cuisine and the innovation of vegan cooking, creating a dish that's both healthy and a fusion of traditional and modern flavors.
This dish is perfect for those looking to diversify their vegan diet, explore new twists on traditional cuisines, or just add some creative vegan options to their daily meals. Whether you're a staunch vegan or someone looking to cut down on meat consumption, this Kung Pao "Chicken" will meet all your expectations for food texture and flavor, letting you experience the endless possibilities of vegan cooking while enjoying the meal🍽️✨.
The crispy texture of king oyster mushrooms and fried tofu, combined with a specially mixed Kung Pao sauce and Sichuan peppercorn oil for that slightly numbing and spicy flavor, quickly stir-fried to bring out a rich wok aroma, is sure to be unforgettable and might even make you forget it's a fully vegan dish. Follow Rachel's steps, and let's get cooking this flavorful Vegan Kung Pao Chicken together, giving yourself and your family a brand-new gourmet experience👩🍳👨🍳.
Wanna know how to make this dish? Then, you gotta watch the video quietly to the end, follow Rachel's steps, and learn together!🌟 Thanks for watching, see you next time!👋
--💌【Exciting Chapters】💌--
00:00 Exciting Clips: Make sure to watch the video till the end if you like it.
00:21 Opening: This episode's vegan cooking DIY - Vegan Kung Pao Chicken.
01:23 Hand-tearing "Chicken": Hand-tear king oyster mushrooms and fried tofu for more irregular surfaces to catch more sauce.
02:27 Crispy "Chicken": Deep-fry king oyster mushrooms and fried tofu for a crispy outer layer that locks in moisture, making it tender and juicy inside.
04:51 Dry Stir-Fry Kung Pao Chili: Slowly fry dried chilies to release the aroma and spiciness, creating the classic Kung Pao flavor.
06:03 Kung Pao Sauce: Mixing the golden ratio sauce of Sichuan cuisine.
07:13 Homemade Sichuan Peppercorn Oil: The perfect blend of olive oil and Sichuan peppercorns, an indispensable spicy and numbing flavor for Kung Pao dishes.
08:01 Stir-frying Vegan Kung Pao Chicken: Quick stir-frying for a rich wok aroma, spicy and slightly numbing, crunchy and delicious.
09:42 Tasting Time: Rachel and Mandy, two adorable girls' genuine tasting reactions.
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--🥦【Vegan Kung Pao Chicken Recipe】🥦--
[Vegan "Chicken"]:
2-3 King Oyster Mushroom Caps
4 pieces of Fried Tofu
[Homemade Sichuan Peppercorn Oil]:
Adequate Olive Oil
2 tablespoons of Da Hong Pao Sichuan Peppercorns
1 tablespoon of Green Sichuan Peppercorns
[Kung Pao Sauce]:
1.5 tablespoons of Soy Sauce
1 teaspoon of Vegetarian Mushroom Oyster Sauce
2 teaspoons of Sugar
1 tablespoon of White Vinegar
2 teaspoons of Black Vinegar
A pinch of White Pepper
1 teaspoon of Corn Starch
1 tablespoon of Water
[Additional Ingredients]:
3-5 slices of Ginger
25g of Kung Pao Dried Chili
2 tablespoons of Peanuts
4-6 Manganji Peppers
#KungPaoChicken #SichuanCuisine #Vegan #VeganCooking #Homemade #Recipe #Vegetarian #vegan #vegetarian #PlantBased
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--🤗【支持我們】🤗--
支持Peace And Yummy請透過UA-cam影片下方的「超級感謝」打賞資助我們拍攝更多優質的素食料理影片喔。謝謝您們🙏。
嚐試過後我就蠻喜歡手撕食材後吸附醬汁的口感，豆腐、豆乾、高麗菜、大白菜等葉菜類、杏鮑菇、鮮香菇等、至於根莖類的馬鈴薯、地瓜、山藥類的就用刀的根部下刀掰開。
秋零的大廚架勢越來越嫻熟了👍
這集的菜色是我超級喜歡的耶❤❤❤ 九粒也很美😍😍😍 希望可以常常看到九粒😆😆😆
我喜歡宮保的味道，更喜歡麻辣的口味。👍👍👍
謝謝！
您好🌞感謝您的支持與贊助！我們非常珍惜並會善用這筆資金，繼續製作更多優質的素食料理影片。您的支持是我們進步的動力，再次謝謝您！✨
👍👍👍❤️
Like 🎉👍
🌿🌿🌿🌿沒有九層塔😢❤
請問鍋子品牌，謝謝!
零秋零怕刀子，刀工表現很有限，
內行的喲！
我也發現到，零小姐的握刀姿式不是專業型的，運刀時沒辦法快，以及穩定！
非常感謝零小姐的食譜分享，推廣素食，功德無量！
@@leeweechun 你們真是好眼力！秋零到20歲才知道怎麼開瓦斯爐，雖然拿刀的方式不是那麼專業，但煮出來的料理真的很美味！
可以請問妳所使用的炒鍋是什麼品牌的嗎？ 謝謝
這牌子是清水的，秋零用了五年以上的愛牌，最近我們有在跟廠商爭取團購優惠，會盡快公布喔
@@PeaceAndYummy 謝謝 期待您開團喔！❤️❤️❤️
好想聽九粒的殘酷評價，有多殘酷！