宫保鸡丁做法英文版ppt

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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

Kung Pao Chicken

Kung Pao ChickenKung Pao Chicken (also known as Gong Bao or Kung Pow) is probably the dish most associated with Chinese food in America. This dish is also one of the most authentic dishes on the menus of Chinese restaurants and owes its fiery flavor to two particular ingredients: chilies and Szechuan peppercorns.The chili peppers most commonly used for Chinese cooking are Tien Tsin chilies, named for their provence of origin. They're quite hot and possess an earthy pungency. Szechwan (or Sichuan) peppercorns were actually banned by the FDA until 2005 due to their potential to carry citrus canker. Now they're permitted for import but only after they've been heat treated. Rather than being hot or pungent, they're slightly citrusy and create a slight numbing, tingling sensation as opposed to the burning, hot sensations of peppers and chilies (think the tingle on your tongue from a carbonated drink). You can find both in Asian markets or order them easily (and cheaply) online as a little goes a long way.If you like spice then this is your dish. You can use any red dried chilies and the Szechwan peppercorns are optional, though the dish isn't the same without them and there isn't a good substitute. Like any stir-fry this is quick, cheap, and flavorful. It's also an exemplary example of Szechwan cuisine due to its combination of sweet, sour, salty, and hot tastes. Serve with rice and a hearty dark beer.Kung Pao Chicken RecipeINGREDIENTS∙ 2 large boneless, skinless chicken breasts∙ 2 1/2 tablespoons of sesame oil∙ 1 teaspoon of Szechwan peppercorns (optional)∙8 red, dried chili peppers∙ 3 cloves of garlic∙ 1 tablespoon of freshly grated ginger∙ 6 green onions, chopped∙2/3 cup of roasted, unsalted peanutsFor the marinade∙ 2 teaspoons of soy sauce∙ 1 1/2 teaspoons of sherry or Shaoxing rice wine∙ 1 tablespoon of water∙ 2 teaspoons of cornstarchFor the sauce∙ 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar∙ 2 teaspoons of soy sauce∙ 1 teaspoon of sesame oil∙ 1 tablespoon of water∙ 3 teaspoons of sugar∙ 1 teaspoon of cornstarchMETHOD1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve. Serves 4.宫保鸡丁宫保鸡丁（也称为龚报战俘或公称）可能是最符合美国的中国食品有关的菜。

四川美食英文PPT

Soak chicken feet （泡凤爪）
Ants climbing up a tree （蚂蚁上树）
Spicy chicken (辣子鸡）
It looks just great！
It’s also so delicious~~~
担担面
廖排骨
酸菜鱼
毛血旺
It is named:
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~~~~~~
Charming Sichuan cuisione
Eat, in china; Taste, In SiChuan~~
Eat in China Taste in Sichuan！！
Mapo beancurd But in fact，everybody knows that the most delicious and famous (麻婆豆腐） Sichuan dish ,the signboard of Sichuan
THANK YOU~~
Some facts…….Eight Great Traditions(
八大菜系)：Anhui, Guangdong, Fujian,Hunan, Jiangsu,Sichuan,Zhejiang

宫保鸡丁英文由来、做法介绍

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。 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。
Kung Pao Chicken （宫保鸡丁）
姓名:王 X X 专业:发酵工程
China Makes "Kung Pao Chicken" Official for Olympics
• According to one widely repeated story, the Chinese name of "kung pao chicken" comes from the name of an imperial official who was fed the dish during an inspection tour. 中国一个广为流传的故事称，“宫保鸡丁”名字的由来，与昔日的一名巡抚有关。 • For more information, please refer to the following URL: 详细信息请参考以下网址：食品科技网
四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料公式：人名(地名)+主料例：麻婆豆腐Ma Po bean curd 四川水饺Sichuan boiled dumpling 2、介绍菜肴的创始人(发源地)、烹法和主料公式：人名(地名)+烹法+主料例：东坡煨肘DongPo stewed pork joint 北京烤鸭Beijing Roast Duck 在中餐菜名翻译成英文的过程中，可以采用多种不同的方法，而且每一道菜都可以从不同的角度入手进行翻译。例如，川菜中的"宫保鸡丁"这道菜就有以下几种译法： 1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3. diced chicken with chili and peanuts

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。

英文宫保鸡丁

Group members: Li peng Tang huixian Zhang zuping Huang mingwang
b
1
Gongpaochichken recipe
2
• How much do you know Gongpaochichken about this delicacies?
• Do you like to eat this dish?
b
3
Introduction
• Traditional Sichuan cuisine, also a home cooking.
• Almost every snack bar in China have the dishes
4
• It even appear in all kinds of international
8
2. Remove the skin of peanuts and fry it until color change.
Then transfer them to a heatproof plate.
9
3. Cut the dry red pepper into 2 cm long paragraphs.
6
preparation
• 200 grams of chicken breast • 150 grams of peanuts • Red chili sections, scallion segments, ginger ,sliced garlic • Sugar 、bean pesto、 vinegar、soy sauce、monosodium
occasions .For example, in the “Asian food

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.

recipe

The Recipe of Kung Pao Chicken 宫保鸡丁的食谱李俊玲
091002 班
Material:
Chicken (usually use chicken breast or thigh meat) 300 grams, 50 grams of fried peanut, cucumber, dry red pepper 20 grams, 2 grams of pepper, soy sauce 20 grams, parapet County bean paste, ginger, raw powder , one egg, scallion, ginger tablets, cooking wine, sugar (a little bit).
cutting crosswise knife, cut into ding (not much), loaded into a bowl and add soy sauce, salt, cooking wine yards taste, together with the egg , mix a bit raw powder well.
原料:
鸡肉（一般选用鸡脯肉或者鸡腿肉）300克，炸熟的花生米50克，黄瓜, 干红辣椒20克，花椒2克，酱油20克，陴县豆瓣酱、姜片，生粉，鸡蛋一个、葱段、生姜粒、料酒、白糖（一丁点）。
Practices: Preparation phase:
1. The chicken to the ribs,
5、留少许油在锅中，
然后下干辣椒、花椒、豆瓣酱少许等香味溢出后放入鸡丁翻炒几下，放姜片、葱等，烹入芡汁，快速翻炒，加入花生米翻炒，起锅装盘即成！
3.Cut dried red pepper without stalks

宫保鸡丁的做法用英语怎么写

How to Write the Recipe for Kung Pao Chicken in EnglishKung Pao Chicken is a popular Chinese dish known for its bold flavors and tender chicken. Here is a simple recipe for making this delicious dish at home.Ingredients:• 1 pound of chicken breast, diced•1/2 cup of roasted peanuts•3-4 dried red chilies•2-3 cloves of garlic, minced•1-inch piece of ginger, minced• 2 green onions, chopped• 2 tablespoons of soy sauce• 1 tablespoon of rice vinegar• 1 tablespoon of hoisin sauce• 1 tablespoon of cornstarch• 1 teaspoon of sugar•1/2 cup of chicken broth• 2 tablespoons of vegetable oil•Salt and pepper to tasteInstructions:1.In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce,cornstarch, sugar, and chicken broth. Set aside.2.Heat vegetable oil in a large skillet over medium-high heat. Add driedred chilies and stir-fry for a few seconds until fragrant.3.Add diced chicken breast to the skillet and cook until browned on allsides.4.Add minced garlic and ginger to the skillet and cook for anotherminute.5.Pour the sauce mixture into the skillet and stir to combine. Cook untilthe sauce thickens and coats the chicken.6.Add roasted peanuts and chopped green onions to the skillet. Stir wellto combine.7.Season with salt and pepper to taste.8.Serve hot over steamed rice and enjoy your homemade Kung PaoChicken!Tips:•You can adjust the amount of dried red chilies based on your spice preference.•For a healthier version, you can use skinless chicken breast and reduce the amount of oil used.Now you can prepare this flavorful Kung Pao Chicken dish at home and impress your family and friends with your cooking skills!。

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。