original Recipe

Kung Pao Chicken

Kung Pao Chicken

SantiagoSchmidt

Kung Pao Chicken Diced is a traditional and famous dish in Sichuan. Legend has it that it was created by the chef of Prince Shao Bao Ding Baozhen during the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple lifestyle. Sometimes when he returned to the house when he was busy with official business, the kitchen figured out the adults 'temperament and would grab some ready-made diced chicken, chili, peanuts, etc. in the kitchen, stir-fry them in the pan and serve them, which was very popular with Lord Ding. After he entered Sichuan to become an official, his kitchen also accompanied him from Shandong. He saw that Tianfu peanuts were no inferior to Shandong peanuts. They were combined with Sichuan's spicy customs and improved them, adding a little sugar to the fresh taste. Lord Ding praised this move. Officials, relatives and friends who came to Ding Mansion for a banquet also praised the unique flavor of diced chicken. Since Ding Baozhen was once awarded the title of Prince Shaobao (respectfully known as Gong Bao), this dish has since been nicknamed "Gong Bao Chicken Dined" and has since become popular across the country until today.
Li Fuji Dumplings with Soup

Li Fuji Dumplings with Soup

VanessaHagenes

Formula:<br /><br /> 1. Filling: rapeseed oil, pork, soy sauce, soy sauce, ginger, sugar, monosodium glutamate, flour, starch, onions, soy sauce, frozen bone soup<br /><br /> 2. Skin ingredients: flour, salt, water for dumplings<br /><br /> Process flow:<br /><br /> 1. Filling preparation: Frozen the bone soup in a cold storage for more than 4 hours until it is formed. The pork is ground and glued, and then added with all the auxiliary materials to make the filling. <br /><br />2. Making of skin materials: Put flour, salt, and water into a dough mixer to make dough, use a dough press to roll into a dough sheet of about 2mm, and use a mold to cut into round dumpling skins. <br /><br />3. Packaging and forming: Hand-made packaging. The ratio of skin to stuffing is 9:11<br /><br /> 4. Quick-freezing: Put it into a steel plate (pay attention to laying plastic cloth on the steel plate) and pass through the quick-freezing line. <br /><br />5. Storage: The quick-frozen products are stored in a low-temperature warehouse at-18℃.
Minced pork and tofu city

Minced pork and tofu city

LonzoMills

Practice:<br /><br /> 1: Cut the old tofu into slices and set aside<br /><br /> 2: Remove the pan (preferably a pan) and add the appropriate amount of oil. After heating the oil, add the tofu pieces, and fry evenly until slightly yellow on all sides<br /><br /> Three: Remove the fried tofu, add appropriate amount of sugar to the minced meat (just to adjust the flavor, a little will be OK), stir fry until fragrant, add a little soy sauce. <br /><br />4: Put the fried tofu pieces into the pan again, pour a little water on it, simmer until the juice is collected, and add shredded green onions
Blueberry honey chicken wings

Blueberry honey chicken wings

VirginieKoch

Mood Cooking:<br /><br /> 1. It is best to marinate the chicken wings for one night to make them more delicious. When marinating the chicken wings, you can use a fork or toothpick to evenly tie them on the surface of the chicken wings, which will better allow the taste to enter the meat. <br /><br />2. It is best to grind black pepper directly with a grinder and mix it into marinade. It will taste more fragrant. It is best not to use black pepper powder. The amount of black pepper can be increased or decreased according to personal taste. <br /><br />3. People who don't like to eat too tender chicken wings can fry the chicken wings over medium to medium heat for more time; if they like to be tender, they just need to fry the chicken wings until golden brown. <br /><br />4. This dish tastes sweet and has a faint black pepper flavor in the aftertaste. It is suitable for children to eat.