宫爆鸡丁介绍(英文)

宫爆鸡丁，又称宫保鸡丁，川菜系中的传统名菜，由鸡丁、干辣椒、花生米等炒制而成。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆，广受大众欢迎。

宫爆鸡丁英文介绍

原文：

宫保鸡丁，创始人是四川地区居民，后被清朝四川总督丁宝桢改良发扬，流传至今，此道菜也被归纳为北京宫廷菜。之后宫保鸡丁也流传到国外。

宫保鸡丁选用鸡肉为主料，花生米、黄瓜、辣椒等辅料烹制而成。 红而不辣、辣而不猛、香辣味浓、肉质滑脆。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆。

翻译：

Spicy diced chicken, the founder of Sichuan residents, was later improved and carried forward by Ding Baozhen, governor of Sichuan in the Qing Dynasty. It has been handed down to this day and is also classified as Beijing Palace cuisine. After that, kung pao chicken also spread abroad.

Spicy diced chicken is made of chicken as the main ingredient, peanuts, cucumbers, peppers and other auxiliary ingredients It is red but not spicy, spicy but not fierce, spicy and strong, and its meat is smooth and crispy. Because of its spicy taste, the chicken is tender and the peanut is crispy.

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宫保鸡丁，是一道闻名中外的特色传统名菜。鲁菜、川菜、贵州菜中都有收录，原料、做法有差别。??该菜式的起源与鲁菜中的酱爆鸡丁，和贵州菜的胡辣子鸡丁有关，后被清朝山东巡抚、四川总督丁宝桢改良发扬，形成了一道新菜式——宫保鸡丁，并流传至今，此道菜也被归纳为北京宫廷菜?。之后宫保鸡丁也流传到国外。

Kung?pao?chicken?is?a?famous?traditional?dish?both?at?home?and?abroad.?Shandong?cuisine,?Sichuan?cuisine?and?Guizhou?cuisine?are?all?included,?with?different?raw?materials?and?practices?The?origin?of?this?dish?is?related?to?the?stir?fried?chicken?with?soy?sauce?in?Shandong?cuisine?and?the?spicy?chicken?in?Guizhou?cuisine.?Later,?it?was?improved?and?developed?by?Ding?Baozhen,?governor?of?Shandong?Province?and?governor?of?Sichuan?Province?in?the?Qing?Dynasty,?forming?a?new?dish,?Gongbao?chicken,?which?has?been?spread?to?this?day.?This?dish?is?also?summarized?as?Beijing?Palace?dish.?After?that,?kung?pao?chicken?also?spread?abroad.

Gongbao?chicken?is?made?of?chicken?as?the?main?ingredient,?with?peanuts,?cucumbers,?peppers?and?other?auxiliary?ingredients?It?is?red?but?not?spicy,?spicy?but?not?fierce,?spicy?and?strong,?and?its?meat?is?smooth?and?crispy.?Because?of?its?spicy?taste,?the?chicken?is?tender?and?the?peanut?is?crispy.

In?September?2018,?it?was?rated?as?one?of?the?top?ten?classic?dishes?in?Guizhou?and?Sichuan.

宫保鸡丁选用鸡肉为主料，佐以花生米、黄瓜、辣椒等辅料烹制而成。?红而不辣、辣而不猛、香辣味浓、肉质滑脆。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆。

2018年9月，被评为“中国菜”之贵州十大经典名菜、四川十大经典名菜。

鱼香肉丝?&宫爆鸡丁?翻译成英文怎么说？

Fish-Flavored Shredded Pork鱼香肉丝

鱼香肉丝（by Joshua"s request）：pork shred with fishy taste

宫爆鸡丁：diced chicken with chili pepper 或RuugPao

宫爆鸡丁做法的英文

Preparation phase:

1. The chicken to the tendons,十字花cutting knife, cut into Xiaoding (not much), put a bowl add soy sauce, salt, cooking wine flavor code, together with a little egg white, mix flour with Health READY.

2. With soy sauce, sugar, vinegar, monosodium glutamate, broth, water, transferred into soybean meal芡粉(not too strong).

3.去籽untiringly red pepper, cut into sections (lazy can not cut).

Attachment: peanuts with temperature blisters for a while, with deep-fried crisp (note the heat, cold oil hack, not served, or not pure).

Hack:

4, pan fried to five mature, dry under the hot pepper, pepper, Add the diced chicken fried remove loose (time not too long, because we want to maintain quality of嫩滑),

5, leaving a little oil in the pot, and then dried under the hot pepper, pepper, bean paste, after a little spill, etc. Add chicken flavor copied over several times, and

Fasciolopsis release, such as green onions, cooked into the Euryale ferox juice, stir quickly to add peanuts stir,起锅装盘fait accompli!

In addition: If you want to color not so monotonous, you can add small green cucumber, the small pepper (green, red), it is not appropriate to only adjust the color.

Characteristics: golden color into a dish, tender chicken, peanuts crisp, slightly sweet and sour咸辣