甜甜的今天
Ingredients：The breast meat 250 grams, peanut 50 grams, garlic 2 pieces, ginger 3 pieces, onion 1 piece, pimiento 3 pieces, Chinese prickly ash 10 unit, edible oil.Seasoning：A big spoon of vinegar , A big spoon of sugar, A big spoon of soy, Big spoon of mirrin, Big spoon of gravy, A spoon of starch , a little salt.Method：1, Fried peanuts first. Add just the right amount of edible oil to pot (Can over the peanuts),Pour the peanuts when temperature of edible oil is drop. Heat it with medium heat and stir the peanuts.2. Take out peanuts when it is discolored after oil warm. Dry the peanuts and sprinkle a little salt and sugar, then cool it. But remember that donot overdo frying.3. Keep flat the breast meat on chopping board pat it use kitchen knife. Then cut the breast meat as 2cm per piece and put in the bowl. Add big spoon of soy, spoon of starch and spoon of oil. And stir.4. Cut the pimiento as 2cm per piece, onion 1cm per piece, wash and cut the garlic.Mix all the Seasoning to gather in a bowl.5. Heat the pot use "high" and pour the right among of oil , then pour pimientos and Chinese prickly ashs in the pot. Put the diced meat in pot 3mins later.6. Add gingers, garlic,onion to make fragrance. Then add the Seasoning which you gathered and fry it equably.7.Put the peanuts you fried it already in pot. Finish at few mins later.
羋修羋修
Now, large and small restaurants, "Kung Pao Chicken" this dish is It is quite common for. Somemenu written in a spicy chicken cubes with peanuts, some people think that cooking method for"add", in fact this is a misunderstanding, not clear "origin Kung Pao Chicken".Speaking of "Kung Pao Chicken", of course, not to mention its inventor -- Ding Baozhen.According to the "Qingshi Gao" records: Ding Baozhen, word Chih Huang, Guizhou Pingyuan people, three years Xianfeng Jinshi, Guangxu two years as governor of sichuan. According to legend, Ding Baozhen has studied the cooking, likes to eat chicken and peanuts, andparticularly fond of spicy. When he was in the Sichuan governor served in the creation of a will be minced chicken, red pepper, peanuts wok stir fry delicacy. This delicious was just Ding Jia"private kitchens", but later spread to more and more wide, be known to all. But I know why it is called "Kung Pao" person is not much.The so-called "Kung Pao", is actually Ding Baozhen's honor rank. According to the "Chinaancient official dictionary" interpretation of the Ming and Qing Dynasties, the two generation ofofficials at all levels have "virtual armature". The most senior title of a virtual "Taishi, a small division, Tai Fu, Shao Fu, Pacific Insurance, a small security, Mme, Prince little teacher, Taifu,Prince Shao Fu, Prince Edward Taibao prince, Tai Zi Shao bao". All of these are false with sealto the ministers, no real power, and some still died posthumously, commonly known as the"palace of the title". In after Xianfeng, this title is no longer used several virtual "a division" and more "a certain guarantee", so the most advanced bearing has a nickname -- "Gong Bao". Ding Baozhen Zhi Shu ten years, official upright and outspoken, more productive, in eleven years Guangxu died in office. The Qing government in recognition of his achievements, awarded the"Prince Edward taibao". As mentioned, "Prince Edward Taibao" is one of "Kung Pao", so heinvented the dish which is named after the "Kung Pao Chicken", also be to the Ding adultsmemorial.Today, many people have not "Kung Pao" as it is, will most probably it did not actually happen to"Kung Pao Chicken" written "spicy chicken cubes with peanuts", although the change of one word, but changed to commemorate Ding Baozhen's original intention!
缘分百合
Kung Pao Chicken主料鸡肉300克 花生仁(生)30粒Ingredients 300 grams of chicken peanut (born 30 grains)辅料盐2勺 胡萝卜半根 黄瓜半根 干辣椒5个 葱1根 生姜2片 淀粉2勺 白糖1勺 酱油2勺 醋1勺 胡椒粉1/2勺 香油1/2勺 芥末油1/2勺Accessories salt 2 tsp carrot and half root cucumber half root dry pepper 1 onion 2 2 tablespoons of starch 1 tablespoons of sugar 2 tablespoons of 5 tablespoons of vinegar 1 tablespoons of 1/2 TSP 1/2 spoon of oil 1/2 spoon of spoon.宫保鸡丁的做法Gongbao Jiding approach1.准备食材1 prepared ingredients2.花生仁1小把 淀粉3小勺 青红椒适量、绿椒适量 干红尖椒5个 葱1小段 生姜2小片2 peanuts 1 small starch 3 tsp green peppers, moderate amount of green pepper red pepper 5 onion 1 piece of ginger 2 pieces3.红萝卜少半根切丁，黄瓜少半根切丁，干辣椒切小段3 carrot half undercut cucumber Ding, less than half of the undercut Ding, dried pepper cut short4.鸡肉用刀背拍松，切丁，放料酒、盐、花椒面搅拌，腌20分钟左右，放1勺淀粉搅匀继续腌10分钟4. Chicken with the knife blade Tataki, dice, put cooking wine, salt, pepper noodles stirring, marinate for 20 minutes or so, put 1 scoop of starch, stir well to marinate for 10 minutes5.青红椒 、绿椒、葱段切小丁，淀粉放适量水。把淀粉和青红绿椒、葱花混合在一起，放酱油、醋、香油、白糖、盐、芥末油、胡椒粉调好5 green peppers, green pepper, onion cut Ding, starch and put the right amount of water. The starch and green red and green pepper, chopped green onion mixed together, put soy sauce, vinegar, sesame oil, sugar, salt, mustard oil, pepper transferred good6.花生仁油锅炸好，出锅备用6 pan fried peanuts, pan reserve7.干辣椒油锅炸好，出锅备用7 dry chili pan fried, pan reserve8.胡萝卜丁油锅炸，炸至七八分的时候放黄瓜丁，出锅备用8 carrots pan fried, fried to seven or eight put cucumber Ding, pan reserve9.油锅放生姜，炸至金黄，捞去9 ginger oil, fry until golden, remove10.放鸡丁，等鸡丁泛白出锅，备用10 put the minced chicken minced chicken, etc. white pan, spare11.把多余的油倒出，只留一点儿底油，放干辣椒炸出香味11 the excess oil poured out, leaving only a little oil, put pepper fried flavor12.放鸡丁、放胡萝卜丁、黄瓜丁、花生米、干辣椒12, put minced chicken carrots, cucumbers, peanuts, dried chili13.放调合好的第五步的淀粉汁翻炒，大火收汁即可Fifth put a good 13 step of the starch juice stir fry, the fire can be collected juice双语对照
