Famous Chinese Spicy dish: Kung Pao Chicken

Kung Pao Chicken is a very famous spicy dish in China, it belongs to SiChuan dishes. Lots of friends love it once they try it once time. Today, I'll show you guys how to cook it.

Preparation:
Chicken (usually use chicken breast or thigh meat) 300 grams, 50 grams of Zhashu of peanut, cucumber, dry red pepper 20 grams, 2 grams of pepper, soy sauce 20 grams, parapet County bean paste, ginger, raw powder , eggs, 1, scallion, ginger tablets, cooking wine, sugar (a little bit).

Recipe of step by step:
1. The chicken to the ribs, cutting crosswise knife, cut into Xiaoding (not much), loaded bowl add soy sauce, salt, cooking wine yards taste, together with the egg a bit stand-sheng powder mix well.
2. With soy sauce, sugar, vinegar, MSG, broth, water, transferred into Qianfen soybean meal (not too strong).
3. Dried red pepper seeded remove stalks, cut into sections (lazy can not cut).
Attachment: peanuts with warm water for a while, with deep-fried crisp (note the furnace, cold oil the pot, do not wear, and rather than having Tsui).
The pot:
4, pan fried to five mature, the next dry chili, pepper, fish out the chicken into the causal (time not too long, because to maintain the tender and succulent),
5, leaving a little oil in the pot, and then dried under the hot pepper, pepper, bean paste, etc. smell a little after the spill turned into Chicken copied several times,
Put ginger, onions, etc. into the qian cooking sauce, quick stir fry, add peanut stir fry, clean wok transfer to a plate Serve!

Also: If you want the color not so monotonous, you can add a little green cucumber Ding, Ding Tai peppers (green, red), not much, merely adjust the color.
Features: golden color into a dish, chicken is tender, peanuts crispy, slightly sweet and sour Xianla

Hot pot

Hot pot, and the less common Chinese fondue, refer to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.

The Chinese hot pot boasts a history of more than 1,000 years. While often called “Mongolian hot pot”, it is unclear if the dish actually originated in Mongolia. Mongol warriors had been known to cook with their helmets, which they used to boil food, but due to the complexity and specialization of the utensils and the method of eating, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools to save volume and weight during migration. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today.

Hot pot cooking seems to have spread to northern China during the Tang Dynasty (AD 618-906). In time, regional variations developed with different ingredients such as seafood. By Qing Dynasty, hot pot had become popular throughout most of China. Today in many modern homes, particularly in big cities, the traditional coal-heated hot pot has been replaced by electric, gas or electromagnetic cooker versions.

Because hot pot styles change so much from region, many different ingredients are used.

Dongpo Pork

Dongpo Pork (dong po rou) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.

The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.

Method

　　Blanch the pork in a pot of boiling water. Throw out the water.
　　Put the pork back in the pot and cover with water. Bring to a boil, and simmer for 30 minutes.
　　Heat a wok and add the sauce ingredients. Mix well and bring to a boil. Add the pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour the remaining sauce into a small saucepan and set aside.

　　Clean and drain the wok. Heat the vegetable oil to a medium heat. Fry the pork on all sides until it is well browned, making sure the skin side is a little crispy.
　　Steep the tea leaves in hot water for a couple of minutes, remove and set aside. Place the pork in the pot of water again–topping up the water if necessary. Add the tea leaves and simmer for 30 minutes.

　　Place the spring onion stalks on the bottom of a steamer. Transfer pork to the steamer. Steam for 2 hours, turning the pork after 1 hour (because of the long steaming time, you may need to replenish the steamer water).
　　Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer.
　　Remove the pork to a serving dish and arrange the broccoli around it. Reheat sauce in the saucepan, adding and stirring in the thickening. Pour over pork and serve.
　　Garnish with the young ginger slivers, which are meant to be eaten

Tzung Tzu

Tzung Tzu

A very popular dish during the Dragon Boat festival is tzung tzu. This tasty dish consists of rice dumplings with meat, peanut, egg yolk, or other fillings wrapped in bamboo leaves. The tradition of tzung tzu is meant to remind us of the village fishermen scattering rice across the water of the Mi Low river in order to appease the river dragons so that they would not devour Chu Yuan.

During the Duanwu Festival, a glutinous rice pudding called zong zi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds, chestnuts, pork fat and the golden yolk of a salted duck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.
In addition, there is also a festival called the Duan Wu or Dragon Boat Festival. If you ever visit China during the Dragon Boat Festival, you can't miss the nationwide custom of enjoying Zong Zi. You are sure to be impressed with the delicacy of this snack, and with the faint scent of the leaves imprinted on the skin of the dumplings.

I still remember making and enjoying Zong Zi as a child. Along with my brothers and sisters I hovered around the stove, begging to have a taste, unable to wait until they were cooked. We were very eager since the food was made only once a year on May 5th. But now it is quite different. The Chinese Zong Zi is not only made for the Duan Wu Festival. It is available at any time of the year. And local areas have developed their own styles and varieties of dumpling.