[Ready Stock]海天姜葱料酒 HADAY SCALLION SEASONING WINE （450ml/800ml）Arak masakan去腥提增鲜 HOUSEHOLD AND COMMERCIAL SEASONINGS/Braise/Marinate/Stew/Stir-Fry 红烧/腌制/焖煮/小炒/去腥解膻/提味增香/黄酒腌制调味品/黄酒调料/家用商用/现货

海天古道姜葱料酒 HADAY GINGER & SCALLION SEASONING WINE配料表：水，黄酒，食用酒精，姜，葱，食用盐，谷氨酸钠，焦糖色。应用场景：红烧/腌制/焖煮/小炒推荐菜谱：宫保鸡主要食材:鸡腿肉、炸花生做法:1.将鸡肉切成1.5厘米见方的小块，用HADAY姜葱调味酒和酱油腌制片刻。将干红辣椒切成2厘米长的段。2.将炒锅置于大火上加热，加入2汤匙油并调至中火。放入鸡肉翻炒至半熟。3.加入干红辣椒、花椒和绍兴酒。加入姜、蒜、葱，快速翻炒至熟。4.加入老抽、胡椒辣椒油、鸡精粉并翻炒。撒上炸花生，即可食用。Ingredients：water, Chinese rice wine(water, rice, wheat), edible alcohol, ginger, scallion, salt, monosodiumglutamate.Application secenarios：Braise/Marinate/Stew/Stir-fryRecommended recipeKung Pao ChickenMain Ingredients: Chicken thigh meat, Fried peanutsMethod:1.Cut chicken into 1. 5cm cubes and marinate with HADAY GINGER & SCALLlON SEASONINGWINE and soy sauce for a short while. Cut dried red chili into 2 cm sections.2. Heat wok on high heat. Add 2 tbsp oil and heat to medium hot. Add chicken and stir-fry untilhalf done.3. Add dried red chili, Sichuan peppercorns and sprinkle with Shao Hsing wine. Add ginger, garlic,green onions and stir-fry quickly until done.4. Add dark soy sauce, Peppercorn Chili Oil, Chicken Bouillon Powder and stir. Add Fried peanutson top. Serve.