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Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning Peel the radish and cut into thick slices (or hobs, free), wash the ginger and peel the slices (do not throw the ginger skin) Wash the… Continue Reading 中国美食, 中国美食, Sichuan cuisine; Chinese cooking,Stewed Oxtail soup;川菜 清炖牛尾汤

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宫保鸡丁(Kung Pao Chicken) [1] ,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。 [2] 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 [3] 。之后宫保鸡丁也流传到国外。 材料: 胡萝卜,黄瓜,鸡胸肉,生抽,淀粉,料酒,糖,盐,水,姜末,干辣椒,花椒,芝麻酱,花生 1、黄瓜、胡萝卜、鸡肉切丁 2、鸡肉用生抽、淀粉腌制15分钟 3、用空碗调汁,放入生抽、料酒、糖、盐、水淀粉搅拌均匀 4、锅中放油,倒入姜末、干辣椒、花椒,倒入鸡肉丁,过油30秒 5、倒入黄瓜丁、胡萝卜丁、调好的汁 6、倒入适量油炸花生米即可出锅 Introduction: Kung Pao Chicken [1] is a famous traditional dish famous both at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are… Continue Reading The practice of Kung Pao Chicken of Chinese dishes#Chinese food at home#北京宫廷菜·宫保鸡丁做法

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