英文菜谱白切鸡和宫保鸡丁的做法
英文菜谱白切鸡和宫保鸡丁的做法
英文菜谱白切鸡和宫保鸡丁的做法Blanched chickenRinse the chicken under cold running water and pat dry. Trim any extra fat.In a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.Simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes.Turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours. Serves 4. Cut up the chicken. Serve with red vinegar, such as Pun Chun.*Shaoshing wine is Chinese rice wine. If not available, pale dry sherry (not cooking sherry) can be substituted.This recipe was submitted by Levi. Do you have a favorite Chinese recipe you'd like to share with others? Just submit your recipe using this handy submission form and I will add it to my Recipe File.Fried diced Chicken 宫保鸡丁Ingredients:3/4 lb. chicken, boned and skinned2 tbsps. oyster sauce2 1/2 tbsps. cooking oil8 small dried red chilies4 tsps. minced garlic2 stalks celery, diced1/2 red bell pepper, cut into 1?inch squares1 can (8 oz.) bamboo shoots, sliced and drained2 tsp. cornstarch dissolved in 1 tablespoon water1 tsp. cornstarch1/3 cup roasted peanutsSauce:3 tbsps. Chinese rice wine or dry sherry1/4 cup Chinese black vinegar or balsamic vinegar1/4 cup chicken broth1 tbsp. soy sauce2 tbsps. hoisin sauce2 tsp. sesame oil2 tsps. chili garlic sauce2 tsps. sugarDirections:Cut chicken into 1?inch pieces. Marinade chicken with oyster sauce in a bowl and le t stand for 10 minutes.Combine sauce ingredients in a bowl.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.。
宫保鸡丁做法英语作文
宫保鸡丁做法英语作文English:To make Gong Bao chicken, first, marinate chicken breast in a mixture of soy sauce, Shaoxing wine, cornstarch, and salt for about 20 minutes. In a hot wok, fry the marinated chicken in oil until it is cooked through. Set the cooked chicken aside. In the same wok, stir fry dried chili peppers, Sichuan peppercorns, and peanuts until fragrant. Add in chopped garlic, ginger, and scallions, then stir fry until aromatic. Next, add in a sauce made of soy sauce, vinegar, sugar, and chicken broth. Allow the sauce to simmer and thicken, then add the cooked chicken back into the wok. Mix everything together and cook for a few more minutes. Finally, drizzle in some sesame oil and garnish with chopped green onions. Serve the Gong Bao chicken hot with steamed rice for a delicious meal.中文翻译:要做宫保鸡丁，首先将鸡胸肉用酱油、绍兴酒、玉米淀粉和盐的混合物腌制约20分钟。
宫保鸡丁的英文介绍
宫保鸡丁，一道经典的川菜，其英文介绍如下：Kung Pao Chicken, a classic Sichuan dish, is a popular Chinese culinary delight that has won the hearts of people worldwide. This dish features diced chicken stirfried with peanuts, dried chili peppers, and Sichuan peppercorns, creating a perfect balance of flavors and textures. The savory, spicy, and slightly sweet taste, along with the tender chicken and crunchy peanuts, make Kung Pao Chicken an irresistible dish for food lovers.The origin of Kung Pao Chicken can be traced back to the late Qing Dynasty, named after Ding Baozhen, a government official who was known for his fondness for this dish. Over the years, the recipe has evolved and adapted to various regional preferences, but the core ingredients and cooking techniques remain the same.To make Kung Pao Chicken, you will need the following ingredients:1. Chicken breast or thigh, cut into small cubes2. Peanuts, either raw or roasted3. Dried chili peppers, depending on your spice preference4. Sichuan peppercorns5. Green onions, chopped6. Garlic, minced7. Ginger, minced8. Soy sauce9. Rice vinegar10. Sugar11. Cornstarch12. Vegetable oilThe cooking process involves stirfrying the chicken in hot oil until it's golden brown, then adding the peanuts, chili peppers, and Sichuan peppercorns. Next, you'll add the sauce, which is a mixture of soy sauce, rice vinegar, sugar, and cornstarch, and cook until the sauce thickens and coats the chicken evenly. Finally, garnish with green onions and serve hot with steamed rice or noodles.The key to Kung Pao Chicken lies in its balance of heat, sweet, and savory notes. The chili peppers provide a fiery kick, while the peanuts add a delightful crunch and nutty undertone. The soy sauce and sugar create a harmonious umamisweetness that ties the dish together.The beauty of Kung Pao Chicken is its simplicity. With just a handful of ingredients and basic cooking techniques, anyone can recreate this dish in their own kitchen. It's atestament to the efficiency and practicality of Chinese cooking, where less is often more.Kung Pao Chicken is more than just a meal; it's acultural experience. It's a dish that tells a story of Sichuan's rich culinary heritage and the region's love for bold, spicy flavors. It's a dish that has traveled the world, evolving and adapting to different tastes and preferences, yet still remaining true to its roots.So, whether you're a seasoned chef or a novice in the kitchen, Kung Pao Chicken is a dish that's worth exploring.It's a journey of flavors that will take you to the heart of Sichuan, and perhaps, leave you wanting more.The key to Kung Pao Chicken lies in its balance of heat, sweet, and savory notes. The chili peppers provide a fiery kick, while the peanuts add a delightful crunch and nutty undertone. The soy sauce and sugar create a harmonious umamisweetness that ties the dish together.The beauty of Kung Pao Chicken is its simplicity. With just a handful of ingredients and basic cooking techniques, anyone can recreate this dish in their own kitchen. It's a testament to the efficiency and practicality of Chinese cooking, where less is often more.Kung Pao Chicken is more than just a meal; it's acultural experience. It's a dish that tells a story ofSichuan's rich culinary heritage and the region's love for bold, spicy flavors. It's a dish that has traveled the world, evolving and adapting to different tastes and preferences, yet still remaining true to its roots.So, whether you're a seasoned chef or a novice in the kitchen, Kung Pao Chicken is a dish that's worth exploring. It's a journey of flavors that will take you to the heart of Sichuan, and perhaps, leave you wanting more.The preparation of Kung Pao Chicken is a delightful process. It begins with the tenderizing of the chicken, ensuring that each bite is succulent and satisfying. The chicken is then stirfried with a medley of fragrant ingredients, including diced green bell peppers and onions, which add a burst of freshness to the dish.The final touch is the addition of roasted peanuts, which provide a delightful crunch and nutty flavor that contrasts with the tender chicken. The dish is then garnished with a sprinkle of chopped green onions, adding a burst of color and a hint of freshness.Kung Pao Chicken is not just a dish; it's a celebration of flavors and textures. It's a dish that brings people together, as they gather around the table to savor each bite and share in the joy of good food.So, why not embark on a culinary adventure and try your hand at making Kung Pao Chicken? It's a dish that will ignite your taste buds and transport you to the vibrant streets of Sichuan. Bon appétit!。
宫保鸡丁做法英文
宫保鸡丁做法英文Ingredients:•400g chicken breast, diced•100g cucumber, diced (or 1 bell pepper, diced, for a sweeter and slightly hotter version) •100g cooked peanuts (or unsalted peanuts, to be roasted)•2-3 dried red chilies, chopped• 3 cloves garlic, minced• 1 small slice of ginger, minced• 2 green onions, sliced• 1 tablespoon soy sauce• 1 tablespoon Shaoxing wine (or dry sherry)• 1 tablespoon cornstarch• 2 tablespoons vegetable oil•For the sauce:o 2 tablespoons soy sauceo 1 tablespoon rice vinegar or white vinegaro 1 tablespoon sugaro 1 teaspoon sesame oil (optional)o A pinch of salt (to taste)Instructions:1.Prepare the Chicken:o Dice the chicken breast into bite-sized pieces.o In a bowl, mix the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Set aside to marinate for 15-20 minutes.2.Prepare the Vegetables and Aromatics:o Dice the cucumber (or bell pepper) into bite-sized pieces.o Chop the dried red chilies, mince the garlic and ginger, and slice the green onions.3.Roast the Peanuts (if using unsalted peanuts):o Heat 1 tablespoon of vegetable oil in a pan over medium heat.o Add the peanuts and stir-fry until they turn lightly golden brown. Remove and set aside. 4.Cook the Aromatics and Chicken:o In the same pan (or a clean one), heat the remaining vegetable oil over medium-high heat. o Add the chopped dried red chilies, minced garlic, and minced ginger. Stir-fry until fragrant.o Add the marinated chicken pieces to the pan. Stir-fry until the chicken is cooked through and slightly browned.5.Add the Vegetables and Sauce:o Add the diced cucumber (or bell pepper) and sliced green onions to the pan. Stir-fry for another 2-3 minutes.o In a small bowl, mix together the sauce ingredients: 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar or white vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil (if using), and a pinch of salt.o Pour the sauce over the chicken and vegetables in the pan. Stir well to coat everything evenly.6.Add the Peanuts and Serve:o Add the roasted peanuts back into the pan. Stir-fry for another minute to heat them through. o Serve hot over steamed rice or noodles, garnished with additional sliced green onions or sesame seeds if desired.Tips:•You can adjust the amount of dried red chilies to make the dish spicier or less spicy. •Roasting the peanuts yourself gives them a nice crunch and flavor. If you're using pre-cooked peanuts, you can skip the roasting step.•Marinating the chicken helps it to absorb the flavors of the sauce.•This dish is traditionally served over steamed rice, but it can also be enjoyed with noodles or other grains.Enjoy your homemade Kung Pao Chicken!。
宫保鸡丁做法英文作文
宫保鸡丁做法英文作文英文：Gong Bao Chicken is a famous Sichuan dish that is loved by many people. It is a perfect combination of spicy, sweet, and sour flavors. Here is the recipe for Gong Bao Chicken:Ingredients:500g chicken breast, cut into small cubes。
1 cup peanuts。
5 dried red chili peppers。
3 cloves garlic, minced。
1 inch ginger, minced。
2 green onions, chopped。
2 tbsp soy sauce。
2 tbsp rice vinegar。
2 tbsp sugar。
1 tbsp cornstarch。
1 tbsp Sichuan peppercorns。
Oil for frying。
Instructions:1. Marinate the chicken with soy sauce, rice vinegar, sugar, and cornstarch for 30 minutes.2. Heat oil in a wok or pan and fry the chicken until golden brown. Remove from the pan and set aside.3. In the same pan, add the dried chili peppers,Sichuan peppercorns, garlic, and ginger. Stir-fry for a few seconds until fragrant.4. Add the peanuts and green onions and stir-fry for another minute.5. Return the chicken to the pan and stir-fry for another minute.6. Serve hot with rice.Gong Bao Chicken is a classic Sichuan dish that is spicy, sweet, and sour. The chicken is marinated in soy sauce, rice vinegar, sugar, and cornstarch to make ittender and flavorful. The peanuts add a nice crunch to the dish, while the dried chili peppers and Sichuan peppercorns give it a spicy kick. It's a great dish to make for dinner parties or family gatherings.中文：宫保鸡丁是一道著名的川菜，深受许多人的喜爱。
宫保鸡丁菜谱制作过程中英文对照版
宫保鸡丁菜谱制作过程中英文对照版材料：- 鸡肉：500克- 辣椒：4个- 葱姜蒜：适量- 花生米：适量调料：- 料酒：适量- 酱油：适量- 糖：适量- 盐：适量- 鸡精：适量- 醋：适量- 淀粉：适量- 清水：适量制作步骤：1. 鸡肉切丁，用料酒、酱油、糖和盐腌制均匀。
2. 辣椒切小段，葱姜蒜切末。
3. 将腌制好的鸡肉用淀粉拌匀。
4. 锅中热油，放入花生米炒香，捞出备用。
5. 锅中留底油，放入葱姜蒜爆炒。
6. 加入切好的辣椒段继续翻炒。
7. 放入腌制好的鸡肉翻炒至变色。
8. 加入适量的酱油、糖、鸡精和盐继续翻炒。
9. 加入清水煮沸，收汁后加入醋翻炒均匀。
10. 最后加入炒香的花生米，翻炒均匀即可。
宫保鸡丁制作过程英文对照版：- Ingredients:- Chicken: 500g- Chili: 4- Scallion, ginger, garlic: as needed- Peanuts: as needed- Seasonings:- Cooking wine: as needed- Soy sauce: as needed- Sugar: as needed- Salt: as needed- Chicken powder: as needed- Vinegar: as needed- Starch: as needed- Water: as needed- Preparation Steps:1. Cut the chicken into small pieces, marinate with cooking wine, soy sauce, sugar, and salt.2. Cut the chili into small sections, finely chop the scallion, ginger, and garlic.3. Mix the marinated chicken with starch evenly.4. Heat oil in a pan, sauté the peanuts until fragrant, then remove and set aside.5. Leave some oil in the pan, sauté the chopped scallion, ginger, and garlic.6. Add the cut chili sections and continue stir-frying.7. Add the marinated chicken and stir-fry until it changes color.8. Add an appropriate amount of soy sauce, sugar, chicken powder, and salt, and continue stir-frying.9. Add boiling water, simmer until the sauce thickens, then add vinegar and stir-fry evenly.10. Finally, add the sautéed peanuts, stir-fry evenly, and it's ready to serve.。
宫保鸡丁-英文介绍.pptx
2020/12/16
红而不辣、辣而不
主料：鸡胸脯肉，花生米，辣椒，黄瓜 Main ingredient: chicken breast meat, peanuts, 2020/12p/16eppers, eggplant, cucumber
Sichuan cuisine often use chili(辣椒) pepper(花椒) 、 pepper(胡椒)、 fresh ginger（鲜姜）、 garlic/12/16
2020/12/16
组员： 裘涛 翁学平 王悦 任璐璐 王森 蓬 杜海璐
以上有不当之处，请大家给与批评指正， 谢谢大家！
8
etc. as ingredients
2020/12/16
Cooking methods
1.Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁2.A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙， 淀粉一茶匙，腌渍十分钟入味。 3.Onions and cut into sections. 葱切段。 4.The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡丁炒变白。 5.Add dried chili, onion and a teaspoon of pepper powder, Stir flavor. 放入干辣椒，葱和一茶匙花椒粉，炒出香味。 6.Blended with feed juice, dry pine fire Scoop viscous.兑入料汁，大火炒到粘稠干松。 7.Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
宫保鸡丁做法英文版知识讲解
Tips:Lazy kung ቤተ መጻሕፍቲ ባይዱao chicken
❖ 1.People who like to eat hot can put the salad oil into GongYou, and it will become sweet and beautiful.
❖ 2.If there is no fresh soup, you can use water and little chicken essence to instead.
Lazy kung pao chicken
❖5. Leave a little oil and onion, ginger,pepper into a saucepan with small hot fragrant.
Lazy kung pao chicken
❖6. Adding chicken and peanuts, rapid stir a few clicks
此课件下载可自行编辑修改，仅供参考！ 感谢您的支持，我们努力做得更好！谢谢
3.Put a little oil in the pot and then let the chicken in slippery done, remove and spare;
Lazy kung pao chicken
4. Put it again, and then put fire small Fried peanut done, remove and set aside
宫保鸡丁做法英文版
Lazy kung pao chicken
❖Practice:
1.Cut chicken breast 1.5 CM one patch, and marinate them for 30 minutes,；
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Blanched chicken
Rinse the chicken under cold running water and pat dry. Trim any extra fat.
In a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.
Simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes.
Turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours. Serves 4. Cut up the chicken. Serve with red vinegar, such as Pun Chun.
*Shaoshing wine is Chinese rice wine. If not available, pale dry sherry (not cooking sherry) can be substituted.
This recipe was submitted by Levi. Do you have a favorite Chinese recipe you'd like to share with others? Just submit your recipe using this handy submission form and I will add it to my Recipe File.
Fried diced Chicken 宫保鸡丁
Ingredients:
3/4 lb. chicken, boned and skinned
2 tbsps. oyster sauce
2 1/2 tbsps. cooking oil
8 small dried red chilies
4 tsps. minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) bamboo shoots, sliced and drained
2 tsp. cornstarch dissolved in 1 tablespoon water
1 tsp. cornstarch
1/3 cup roasted peanuts
Sauce:
3 tbsps. Chinese rice wine or dry sherry
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
1 tbsp. soy sauce
2 tbsps. hoisin sauce
2 tsp. sesame oil
2 tsps. chili garlic sauce
2 tsps. sugar
Directions:
Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and le t stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.。