It is true that being able to eat is a blessing, because eating is directly related to our health. Eat well and you will be healthy. If you eat out all the year round, you must not eat well and naturally you are unhealthy. So in order to change all this, you now need to learn how to make sour bamboo shoots and papaya chicken with me. 1. Wash and cut a quarter of the chicken into pieces and set aside. 2.12 Wash ginger, garlic and chili pepper and set aside. 3.21 Set aside the pickled bamboo shoots. 4.1 Wash the bean sprouts and set aside. 5.2 Set aside the konjac. 6. Peel, remove the seeds, and slice the sour papaya and set aside. 7. Side dishes and condiments. Cut konjac and pickled bamboo shoots into small pieces. 8. Heat oil in a pan like you would normally cook; add chopped chili peppers, ginger slices (shreds), and crushed garlic to the pan and sauté until fragrant; add the chicken and stir-fry together, adding salt, pepper oil, and soy sauce (because the color of the meat is pale and not good-looking, so add some soy sauce to color it. If it is a black chicken, you don't have to add soy sauce.) 9. When the meat is cooked, add sour bamboo shoots, sour papaya, bean sprouts and konjac. If you add sour bamboo shoots and papaya before the meat is cooked, the meat will not be cooked. At this time, boil another pot of water in the stove next to it. 10. When all the dishes are almost dry, pour the boiled water into the pot to make soup. The longer the time, the stronger the soup will taste. A pot of sour bamboo shoots and papaya chicken is ready. 11. A bowl of sour bamboo shoots and papaya chicken is both appetizing and filling. 12. Here is another picture of the finished product. Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food can basically be met. However, the food you make yourself still has a different taste. You can try to make sour bamboo shoots and papaya chicken yourself according to the introduction above. |
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