Recipes
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Classic dish, new recipe--Kung Pao Chicken
This dish is a famous traditional Guizhou dish. It is red but not spicy, spicy but not strong, has a strong spicy flavor, and the meat is smooth and crispy. It is said that the founder of this dish, Ding Baozhen, was from Zhijin, Guizhou. He served successively as governor of Shandong and governor of Sichuan. He often entertained guests with this dish in his hometown, and it has been passed down to this day. In 1918, Zhao Huimin, who studied at Waseda University in Japan and was the former secretary-general of Guiyang Municipal People's Political Consultative Conference, introduced Kung Pao Chicken to Japan, which was highly praised by Japanese people. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts, it is widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao Chicken is so popular that it has become almost synonymous with Chinese food. The situation is similar to spaghetti in Italian food. Nowadays, Kung Pao Chicken is a common dish in Chinese restaurants of all sizes. As for Kung Pao Chicken written on some menus, some people think that the cooking method is stir-frying. In fact, this is a misunderstanding and the origin of Kung Pao Chicken is not clear. Speaking of Kung Pao Chicken, of course we cannot fail to mention its inventor - Ding Baozhen. According to the "Manuscript of Qing History": Ding Baozhen, courtesy name Zhihuang, was born in Pingyuan (now Zhijin), Guizhou. He was a Jinshi in the third year of Xianfeng and was appointed governor of Sichuan in the second year of Guangxu. It is said that Ding Baozhen was well versed in cooking and liked to eat chicken and peanuts, especially spicy food. When he was the governor of Sichuan, he created a delicious dish made of diced chicken, red pepper, and peanuts stir-fried in a pot. This delicious dish was originally just a private dish of the Ding family, but later it became more and more popular and became known to everyone. But not many people know why it was named Kung Pao. The so-called palace protector is actually Ding Baozhen's honorary official title. According to the explanation in the Dictionary of Chinese Officials of the Past Dynasties, officials at all levels in the Ming and Qing dynasties had false titles. The highest-ranking virtual titles include Taishi, Shaoshi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Prince Shaobao, Taizi Taifu, Prince Shaofu, Taizi Taibao and Prince Shaobao. The above are all fictitious titles given to important officials in the court, and some of them were given posthumously. They are generally called palace titles. After Xianfeng, these virtual titles no longer used so-and-so master but more so-and-so Bao, so these highest-level virtual titles had another name - Gong Bao. Ding Baozhen ruled Shu for ten years. He was an upright and upright official and made many achievements. He died in office in the eleventh year of Guangxu. In recognition of his achievements, the Qing court gave him a posthumous gift to the crown prince and Taibao. As mentioned above, Prince Taibao was one of the Kung Pao, so the dish he invented was named Kung Pao Chicken, which is also a commemoration of Master Ding. Times have changed, and many people no longer know what Kung Pao is, so they take it for granted and write Kung Pao Chicken as Kung Pao Chicken. Although there is a one-word difference, it changes the original intention of commemorating Ding Baozhen! I have made Kung Pao Chicken several times, and the methods are similar. However, this time the method is a little more complicated. You need to prepare red oil in advance. The final fried Kung Pao Chicken soup will be bright red, and only red oil will overflow. Make it red but not spicy, spicy but not strong, spicy and spicy, and the meat is smooth and crispy.
Hot dishes Home cooking -
Brine shrimp
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Hot dishes Home cooking -
Shredded pork noodles
The annual 520 has quietly arrived with the footsteps of summer. On this day full of love, make a nutritious and balanced breakfast for the one you love most! Today I’m sharing a simple and quick nutritious breakfast, which is made with Totole’s quick sauce. It’s simple, easy to make, delicious and healthy. Men who don’t cook often can learn to cook quickly. On this special day, learn to express your love for your wife. Men, take action quickly!
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Hot dishes Carrot slices -
Make milk tea at home
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Drinks Clear water -
Fried squid with snow peas
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Braised Golden Balls in Tomato Sauce
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Don’t throw away the sugar
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Soups Cantonese cuisine -
Big steamed dumplings
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Staple food Home cooking -
Chocolate chip cookies
A very simple cookie, made with pre-mixed flour, even the inexperienced can make it.
Baking children -
Chicken Pot
Shenzhen's Hushu Lao Chicken Pot and Xiangxi Village Chicken Pot have their own characteristics and I like to eat them both. So I did some comprehensive research and made this homemade chicken pot with a delicious sauce. After eating the chicken, add some soup, and you can continue to cook the vegetables...
Hot dishes Home cooking -
Mashed Potato Fruit Salad
Potato protein has high nutritional value. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. According to research, the nutritional value of potato protein is very high. Its quality is equivalent to the protein of eggs. It is easy to digest and absorb and is better than the protein of other crops.
Dessert Condensed milk -
Today’s Xiao Ce Seafood Recipe: Braised Octopus
Xiaoce likes to eat this kind of octopus very much. There are about 20 octopus per pound. When my mother-in-law cooks it, she cooks it whole. I usually remove the eyes and mouth and then burn them. My family is by the sea, and my parents are in the seafood business. I love eating seafood and cooking seafood. Haha. If you like it, add me on WeChat: moce1010
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Beef brisket stewed with radish
Winter delicacies, a home-cooked meal! Moderately spicy.
Hot dishes Home cooking -
Orange jelly
This jelly is made for my baby. It uses canned oranges that I made with rock sugar. The canned food was made before. There are no preservatives in the jelly, so it is safe for my children to eat. It is very convenient to make it directly from cans. If you don’t have homemade cans, you can use a ratio of 500 grams of orange segments to 100 grams of rock sugar, add an appropriate amount of water and cook it. After cooking, you can also let it cool before use.
Dessert Afternoon tea -
Silver cod Saikyo-yaki
I ate cod Saikyo-yaki outside. I happened to have frozen cod at home, so I learned how to make it once. Unfortunately, my cod was small, thin and difficult to shape! Just take a look! But it still tastes good!
Hot dishes Japanese food -
Stewed Chicken with Dried Potatoes
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Hot dishes Chicken -
A different way to eat - Stir-fried squid rolls with sweet corn
If you are tired of the smell of fried squid with chili pepper, it’s nice to try a different flavor once in a while. Today I used corn to go with it, and it tastes very good. The sweet corn and the tender squid are so addictive.
Private kitchen Edible blended oil