中国菜英文介绍配料及做法
●北京烤鸭
roast Beijing duck
Roast duck is a famous Beijing dish with world reputation. It originated in the northern and Southern Dynasties of China. It has been recorded in the book of delicacies that roast duck was a court food at that time. It is made of high-quality meat duck Beijing duck. The fruit wood is baked in charcoal fire. The color is ruddy. The meat is fat but not greasy. It is crispy outside and tender inside. Beijing roast duck can be divided into two schools, and the most famous one in Beijing is the representative of the two schools. It is known as "world delicacy" because of its red color, tender meat, mellow taste and fat but not greasy characteristics.
Formula of goose stuffing:
Sugar 10 g, salt 20g, ginger 750 g, pepper 500 g, flavor 500 g, chicken 500 g, Zhuhou sauce 250 g, sesame paste 250 g, peanut butter 250 g, nanru 150 g, Sufu 250 g, sesame oil 300-500 g, five flavor 300-500 g, anise 100-300 g.
THE MANNER:
Select a duck with whole skin.First the ducks are rubbed with spices,salt and sugar,and then kept hung in the air for some time.Cuts open the belly and draw,and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin.Hook the duck by the neck,spread diluted maltose over it.Hang the duck in an airy place to dry.
    The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.(Try 350°F turn every 15 minutes,total roasting time about 40 minutes).Roast until golden brown with rich grease perspiring outside and have a nice odor.
●辣子鸡丁
saute diced chicken with hot peppers   
Spicy chicken, a special traditional dish, belongs to Sichuan cuisine. It's a home-made di
sh. It's spicy. It's a famous Jianghu flavor dish in Chongqing. It originated in Geleshan. Dry pepper is not the main ingredient rather than the main ingredient, which fully reflects the characteristics of "heavy start" of chefs in the Jianghu. After being carefully improved by the chef of Baguo cloth, the taste of the dish is more distinctive. The color of the dish is brown, red and bright, the texture is soft, and the spicy taste is strong. Salty, fresh and mellow, with a little sweetness, it's a delicious food that the eaters will never forget.
Materials: 250g chicken breast, 50g water chestnut, 15g pickled peppers, 1 egg, proper amount of starch.
是不是你最疼爱的人Seasoning: 50g lard, 0.5 tbsp soy sauce, 1 tbsp high soup, 0.5 tbsp cooking wine, 2 shallots, 1 small ginger, 6 cloves garlic, appropriate vinegar, 1 tbsp salt, 0.5 tbsp sugar, 1 tbsp monosodium glutamate.
THE MANNER:
1.Remove the fascia from the chicken breast, wash it, dice it, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate it.
祝长辈生日快乐的祝福语三星手机怎么截图2. Peel the water chestnut and dice it after washing; peel the pickled peppers and chop the seeds; wash and dice the shallots, ginger and garlic; mix the egg white, starch and water into a paste.
3. Put the frying pan on fire, heat the lard, paste the chicken with the paste, and then slide the frying pan until it is cooked.
我的初中生活作文4. Pour in pickled peppers and stir fry until the chicken is all hot and red. Stir in water chestnut, ginger, scallion and garlic to give the flavor. Cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and high soup. Stir quickly and stir fry with a little vinegar.
●宫爆鸡丁
saute diced chicken with peanuts
成都驾考新规
saute diced chicken with peanuts, also known as kung pao chicken, is one of the most representative dishes in Sichuan cuisine. The founder is Ding Baozhen, then governor of
Sichuan Province. When he was governor of Sichuan Province, he created the dish, which has been handed down to this day. It is generally believed that the official creation of Gongbao chicken was created by Ding Baozhen when he was governor of Sichuan and spread in Sichuan. In the long years since then, Gongbao chicken mainly went to the north and south of the Yangtze River and overseas through the Sichuan restaurant with a huge market, and its reputation has been spread far and wide. Therefore, Gongbao chicken belongs to Sichuan cuisine. At the same time, because Ding Baozhen is from Guizhou, Gongbao chicken belongs to Sichuan cuisine Chicken can also be considered as Guizhou cuisine, that is, Guizhou cuisine.
raw material:
Dice chicken leg or chicken breast with half a kilogram, then use a spoonful of starch and half a spoonful of coffee spoon salt to grab the flavor, fry one or two peanut kernels, cut three pieces of green onion into a centimeter long section, peel two pieces of green shoots and dice them, mix them with a spoonful of coffee salt and marinate them, cut four
or five pieces of dried red pepper, a dozen pieces of dried Chinese prickly ash, a slice of garlic, a small slice of ginger, and then use a spoonful of old soy sauce, a small coffee of white sugar Spoon, vinegar a tablespoon (sugar, vinegar should be less, do not highlight sweet and sour flavor) chicken essence amount, starch is very full of a tablespoon in the same bowl, add three tablespoons of water into the sauce.
THE MANNER:

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