英语宫保鸡丁内涵

宫保鸡丁的做法详细介绍菜系及功效：川菜 宫保鸡丁的制作材料：主料：嫩仔鸡脯肉250。调料：花生米,白糖,醋,酱油,味精,肉汤,湿淀粉,花椒,姜,蒜,葱末,盐,酱油,料酒。教您宫保鸡丁怎么做，如何做宫保鸡丁才好吃取嫩仔鸡脯肉，将肉拍松，剞上3毫米见方的十字花纹，再切成2厘米见方的小块，加盐、酱油、湿淀粉拌匀。花生米炒熟晾凉后去皮，将去籽干红辣椒切成2厘米长的段。把白糖、醋、酱油、味精、肉汤、湿淀粉一同放在碗中调成芡汁。净锅加底油烧热，先下入花椒，炸出香味后捞去花椒，下入干红辣椒段迅速炒成棕红色，放入鸡丁炒散，烹入料酒炒一下，再加入姜、蒜、葱末炒出香味，速倒入调味芡汁，汁沸加入花生米，颠翻炒匀即成。The gongbao chicken procedure detailed introduction vegetable is and the effect: Sichuan cuisine gongbao chicken manufacture material: mother stock: Tender chick dried meat meat 250. seasoning: Shelled peanut, white sugar, vinegar, soy sauce, monosodium glutamate, bouillon, wet starch, Chinese prickly ash, ginger, garlic, onion end, salt, soy sauce, cooking wine.how does teach you the gongbao chicken to do, how to make the gongbao chicken only then delicious to take the tender chick dried meat meat, pats the pine the meat, ji on 3 millimeter square's cross patterns, sliver 2 centimeters square again the scraps, adds the salt, the soy sauce, the wet starch to mix evenly. After the shelled peanut fries dries in the sun coolly ripe skins, will go to the seed to do the red pepper to sliver 2 centimeter long section. The white sugar, the vinegar, the soy sauce, the monosodium glutamate, the bouillon, the wet starch place in together the bowl the furnishing qian juice. The pot adds the bottom oil to burn the heat only, under enters the Chinese prickly ash first, after exploding the fragrance, fishes the Chinese prickly ash, gets down enters does the red pepper section to fry rapidly brown red, puts in the diced chicken to fry disperses, boils into the cooking wine to fry, then joins the ginger, the garlic, the onion end to fry the fragrance, fast pours into blends flavors qian the juice, the juice boils joins the shelled peanut, overturns fries uniform namely becomes.

" kung pao chicken" is a famous dish in Sichuan. Its origin is related to Ding Baozhen, governor of Sichuan in Qing Dynasty.Ding Baozhen, originally from Guizhou Province, was a jinshi in Xianfeng of Qing Dynasty. He was governor of Shandong Province and later governor of Sichuan Province.He has always enjoyed hot pepper, pork and chicken stir-fried dishes. It is said that when he worked in Shandong, he ordered his family chef to make " pickles and fried chicken" and other dishes, which were very palatable, but the dish was not well known at that time.After he was transferred to the governor of Sichuan, every time he met a banquet guest, he asked his family chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious and was very popular with the guests. Later, he was dubbed " Prince Shaobao" by the imperial court for his meritorious service in guarding the border and defending the enemy, and he was called " Ding Gongbao", and the fried chicken cooked by his kitchen was also called " kung pao chicken".

Kung Pao Chicken

hi:the following is the translation of that cuisine:The sliced chicken with pepper in brown sauces is a traditional dish in Qing Dynasty , because Ding Baozhen is sealed “little guarantees as crown prince”, is called Ding Gongbao. Therefore, this dishe is called "gong bao ji ding" in Chinese.afterwards, Yuan Shi Kai is sealed “little guarantees for crown prince” as well, the dish is called " Yuan Gongbao",too.tks!