宫保鸡丁英语做法

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

Chinese Recipe : Kung Pao Chicken( 宫保鸡丁)Ingredients(材料):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. sugarDirections: Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let 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.