为爱浪漫1
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.
减肥大胃王
Chinese Recipe : Kung Pao Chicken( 宫保鸡丁)Ingredients(材料):3/4 lb. chicken, boned and skinned 2 tbsps. oyster sauce 2 1/2 tbsps. cooking oil 8 small dried red chilies 4 tsps. minced garlic 2 stalks celery, diced 1/2 red bell pepper, cut into 1−inch squares 1 can (8 oz.) bamboo shoots, sliced and drained 2 tsp. cornstarch dissolved in 1 tablespoon water 1 tsp. cornstarch 1/3 cup roasted peanuts Sauce:3 tbsps. Chinese rice wine or dry sherry 1/4 cup Chinese black vinegar or balsamic vinegar 1/4 cup chicken broth 1 tbsp. soy sauce 2 tbsps. hoisin sauce 2 tsp. sesame oil 2 tsps. chili garlic sauce 2 tsps. sugarDirections: Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
绿草泱泱
Hot pot---A boiling pot with many different food.Spring rolling----It's one of chinese tradition food whith eated in New year.Kung Pao chicken----It's a fryed food,and made of chilli and some bit of chicken
浮生若梦762
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。
xiaoyimoon
Ingredients: 1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds. Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok. Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions ifdesired and serve over white rice.
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