今天紫薯百科就给我们广大朋友来聊聊如何做宫保鸡丁,以下关于观点希望能帮助到您找到想要的答案。

四川特色菜宫爆鸡丁食谱英语版

四川特色菜宫爆鸡丁食谱英语版

宫保鸡丁：Kung Pao Chicken cubes

Main ingredients:3/4 lb skinless and boneless chicken

Accessories:1/3 cup roasted peanuts 2 celery stalks, diced cubes,1/2 sweet red bell pepper cutted into 1 inch squares ,1 can (8 oz.) sliced bamboo shoots, drained water。

宫保鸡丁的英文怎么说

Spicy diced chicken with peanuts

宫保鸡丁的做法

1

鸡胸肉适量

大葱适量

油炸花生米适量

辣椒段适量

盐三分之一茶匙

生抽一汤匙

老抽两茶匙

香醋一汤匙

糖半茶匙

姜汁适量

蒜泥适量

鸡精适量

淀粉水一茶匙+一汤匙

花椒粉适量

白胡椒适量

料酒

2

鸡胸肉用刀背拍一下，切成大拇指甲大小的丁。

3

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。

4

葱切段。

5

锅里放油，七八成热下鸡丁炒变白。

6

放入干辣椒，葱和一茶匙花椒粉，炒出香味。

7

兑入料汁，大火炒到粘稠干松即可。

8

关火，拌入花生米即可。

用英语写宫宝鸡丁的做法(简单描述)

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 approach

1.准备食材

1 prepared ingredients

2.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 pieces

3.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 short

4.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 minutes

5.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 good

6.花生仁油锅炸好，出锅备用

6 pan fried peanuts, pan reserve

7.干辣椒油锅炸好，出锅备用

7 dry chili pan fried, pan reserve

8.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 reserve

9.油锅放生姜，炸至金黄，捞去

9 ginger oil, fry until golden, remove

10.放鸡丁，等鸡丁泛白出锅，备用

10 put the minced chicken minced chicken, etc. white pan, spare

11.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 flavor

12.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 chili

13.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

用英文介绍一道中国名菜。

写作思路：根据题目要求，介绍这道菜的做法。

This dish is made of nine main ingredients: fish, cooking wine, pine nuts, pepper, tomato sauce, salt and vinegar.

这道菜是用鱼、料酒、松子、胡椒、番茄酱、盐和醋等9种主要食材做成的。

First of all, you should clean the fish and remove its bones and organs.

首先，你应该把鱼弄干净，去掉它的骨头和器官。

Second, put the fish into the pot, add pepper and cooking wine, and then fry until discolored.

第二，将鱼放入锅中，加入胡椒粉和料酒，然后煎至变色。

Third, make the fish like a squirrel and pour the hot and thick marinade on the fish.

第三，把鱼做得像松鼠一样，把又热又浓的腌料倒在鱼上。

The last thing is to enjoy this beautiful and delicious squirrel.

最后一件事就是享受这只美丽美味的松鼠。

This dish is worthy of being the most brilliant pearl in Jiangsu cuisine.

这道菜不愧为江苏菜中最璀璨的明珠。

急求“火锅”“春卷”“宫保鸡丁”英文介绍，每个只需介绍两三句话就行了，简单明了，拒绝长篇大论的

火锅：China's hotpot color scene, 100 pot thousand flavour. The famous such as chongqing spicy hot pot, spicy fragrance, kn goods, Guangdong seafood chafing dish, calcium bone pot food but not greasy, tasty limitless; The dog meat chafing dish, xiangxi enjoy "dog rolling three roll, the fairy staggered" of reputation, Beijing's mutton rinse boiler flavor chic, condole person appetite. In addition, hangzhou's "three fresh pot", hubei "venison pot", northeast of "white pot", Hong Kong's "beef pot", Shanghai "assorted hotpot" etc, also does not have flavor, inviting saliva, it is also the site of the cold winter "table, spring breeze" for diners by the great relish

春卷：Spring rolls, say again merchant, wafers. Is the han nationality folk festival traditional foods. Popular around China in popularity, the jiangnan area. Folk except for their own home edible outside, used for customer.

宫保鸡丁：Kung pao chicken, Ian cuisine traditional dish, the chicken, dry chili, such as peanut multiple-refined treatments.and and into. Due to its entry fresh spicy chicken with peanuts and crispy, widely popular. Especially in America, Britain and other western countries, kung pao chicken "overrun," a few into Chinese food pronoun, situation is similar to the Italian food spaghetti.

急求宫保鸡丁，鱼香肉丝，红烧牛肉，咖喱牛肉等的英文菜谱

Fish-Flavored Shredded Pork鱼香肉丝

Ingredients材料:

150 g Pork, shredded

150克 肉丝

30 g Black fungus, soaked

30克 水发黑木耳

20 g Bell pepper, shredded

20克 青椒丝

30 g Carrot, shredded

30克 胡萝卜丝

2 tbsp Salad oil

2大勺 沙拉油

1 stalk Green onion, shredded

1支 青葱，切丝

2 cloves Garlic

2瓣 蒜

10 g Pickled chilli

10克 泡椒

10 g Ginger

10克 姜

Marinade:

腌料：

1/4 tsp Chicken powder

1/4小勺 鸡精

1/2 tsp Cornstarch

1/2小勺 玉米淀粉

1/3 tsp Salad oil

1/3小勺 沙拉油

Sauce:

酱汁：

1 tsp Salt

1小勺 食盐

1/2 tsp Chicken powder

1/2小勺 鸡精

1 tsp Sugar

1小勺 白砂糖

1 tsp Vinegar

1小勺 陈醋

1 tsp Light soya sauce

1小勺 生抽

1 tbsp Starchy solution

1大勺 水淀粉

Method做法:

1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set

aside.

1.肉丝加入腌料静置15分钟。把酱汁原料混合备用。

2.Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli.

2.黑木耳用清水泡好后切成丝。姜蒜和泡辣椒剁成末。

3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.

3.炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。放入黑木耳，青椒丝和胡萝卜丝。倒入备好的酱汁，翻炒均匀后即可盛盘。

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