英文宫保鸡丁ppt课件

合集下载

宫保鸡丁做法英文版解析

Lazy kung pao chicken
❖7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.
Lazy kung pao chicken
Lazy kung pao chicken out of the
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
pot cough up...
Tips:Lazy kung pao 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.
❖ (3) condiments: 1 spoon vinegar, 1 scoop of soy sauce, 1 spoon sugar, 1 spoon cooking wine, onion, ginger, 1 block 1 root, chili 1 small put, Chinese prickly ash 1 spoon

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-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

Lazy kung pao chicken
Ginger slice, onion cut into sections, 1 spoon Chinese prickly ash, 3 chili peppers may rejoice in good increase
Lazy kung pao chicken
Lazy kung pao chicken
7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.
Lazy kung pao chicken
Lazy kung pao chicken out of the pot cough up...
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
Lazy kung pao chicken
Practice:
1.Cut chicken breast 1.5 CM one patch, and marinate them for 30 minutes,；
Lazy kung pao chicken
2.Bacon and prepare condiment, 1 spoon vinegar, 1 scoop of soy sauce, 1 spoon sugar, 1 spoon cooking wine, 1 small bowl of soup spoon mix

宫保鸡丁做法英文版(课堂PPT)

7
Lazy kung pao chicken
❖5. Leave a little oil and onion, ginger,pepper into a saucepan with small hot fragrant.
8
Lazy kung pao chicken
❖6. Adding chicken and peanuts, rapid stir a few clicks
12
11
Tips:Lazy kung pao 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.
LLazy kung pao chicken
❖Ingredients:
❖ (1) the breast meat 2, 1 small put peanut ❖ (2) marinade: 1/2 teaspoon of salt, mirrin 1
spoon, starch, 1 teaspoon of starch ❖ (3) condiments: 1 spoon vinegar, 1 scoop
9
Lazy kung pao chicken
❖7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.

宫保鸡丁做法英文版知识讲解

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,；
Lazy kung pao chicken
❖ 2.Bacon and prepare condiment, 1 spoon vinegar, 1 scoop of soy sauce, 1 spoon sugar, 1 spoon cooking wine, 1 small bowl of soup spoon mix
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
pot cough up...
Tips:Lazy kung pao 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. Aห้องสมุดไป่ตู้ding chicken and peanuts, rapid stir a few clicks

宫保鸡丁食谱英文介绍

Recipe forGongbao chicken cubes
宫保鸡丁食谱
This dish is
Sichuan taste traditional dishes此菜为黔味传统名菜
Red instead of hot,
spicy but not
fierce,fleshy slip
brittle.
2020/2/26
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, 2020/2/2p6eppers, eggplant, cucumber
Sichuan cuisine often use chili(辣椒) pepper(花椒) 、 pepper(胡椒)、 fresh ginger（鲜姜）、 garlic(蒜泥)、 marked(红油)
etc. as ingredients
2020/2/26
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 powde6.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。

宫保鸡丁的英文介绍

Diced chicken with chili pepper
Who know the past history of diced chicken with chili pepper?
• On the origins of diced chicken with chili pepper, Ding Baozhen generally considered relevant. When ding Baozhen was young, He accidentally fell into the water, and he was saved by a family living near the river. later, he succeed being an officer and he recalled the matter. then he went to thank that family. The family cook the dish for him, he ate and felt the taste good .the dish was widely promoted, and this is the true origin of the dish.
Please enjoy
09历41 09024005 王雪峰
Tear the challis into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart into pieces. Peel the red onion. Cut it in half through the middle, then cut each half in fourths. Pull apart the sections. If you're using a bell pepper as I do, seed and chop it here and put it on the plate with the onion. Heat the wok until very hot (add the 2 T. oil if you velvet the chicken in water). Add the garlic and ginger to the oil, stir for 15 seconds, then add the challis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, peanuts, and seasoning and cook for a minute. Serve.

英语谈资：川菜 1 – 宫保鸡丁 Kung Pao Chicken(中餐篇 1)

英语谈资：川菜 1 –宫保鸡丁Kung Pao Chicken（中餐篇1）======================================================川菜1 – 宫保鸡丁Kung Pao Chicken（中餐篇1）这是最有名的中餐之一，在海外很受欢迎。

One of the most famous Chinese dishes, it is very popular outside China.它是由鸡丁，大葱段，花生炒的Consisting of cubes of chicken, chunks of scallions, peanuts,以干辣椒，川花椒，和美味的酱汁来调味。

it’s seasoned with dried chilli, Sichuan pepper and a tasty sauce.这个菜有复杂而诱人的口味：This dish creates a sophisticated and addictive flavor:甜，酸，鲜，辣，麻，和坚果香。

sweet, sour, umami, spicy, mouth-numbing, and nutty.===================================口感指数5颗星；营养指数4颗星===================================以下是主要词汇：cubes of chicken 鸡丁chunk 大块chunks of 大块大块的scallion 大葱dried chili 干辣椒Sichuan pepper 川花椒addictive 令人上瘾的umami 鲜的mouth-numbing 麻的===================================更详细的做法：Instructions:把鸡肉切成小块，用玉米淀粉腌一下Cut the chicken into small cubes, and marinate with cornstarch.搅拌好酱汁：酱油，米醋，米酒，糖，淀粉，水。

宫保鸡丁的英文介绍

Velvet the chicken (you can do this either in hot oil or boiling water): Heat the 2 c. oil until quite hot in the wok, or bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 T. of the oil in the wok (if you used water, you'll need 2 T. oil to finish the dish).
Tear the challis into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart into pieces. Peel the red onion. Cut it in half through the middle, then cut each half in fourths. Pull apart the sections. If you're using a bell pepper as I do, seed and chop it here and put it on the plate with the onion. Heat the wok until very hot (add the 2 T. oil if you velvet the chicken in water). Add the garlic and ginger to the oil, stir for 15 seconds, then add the challis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, peanuts, and seasoning and cook for a minute. Serve.

四川美食英文PPT

sadness Bean Jelly~
伤
心
凉粉 ~~
Wine and Dine 佳肴也需美酒配
Welcome to Sichuan
Sichuan is a wonderland you know, 天府之土~ So there are also a lot of so great food I haven’t introduce to you… But it is no problem~ Sichuan welcome to you to come and taste the perfect dishes~~~~~~
The characteristic of sichuan food is very obvious:outstanding hot ,sweet（香） oil,delicious,heavy flavor,use"three pepper" ——chili（辣椒），pepper（胡椒），pepper （花椒）and fresh ginger.While fry, boil ,simmer, etc,are all used in cooking methods
Some facts…… Great Traditions(
八大菜系)：Anhui, Guangdong, Fujian,Hunan, Jiangsu,Sichuan,Zhejiang
Sichuan food has a long history .As one of the eight regional cuisines,Sichuan cuisine occupies an important position in the history.
dish,