育才学习网1.辣子鸡的英文介绍
Spicy Sichuan dishes is chicken bar, Chongqing Spicy Chicken Geleshan the most famous of the Raw materials: 1 whole chicken or a box of chicken, pepper and dried chilli (1:4), onions, cooked sesame seeds, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar Geleshan Spicy Chicken Together with the food is well-known corners of Sichuan dishes, and the cause named in Geleshan. Pepper is not dry ingredients increasingly attracts customers, and fully reflects the chef Jianghu "re-start" characteristics. Pouilly by Pakistani chefs meticulously improved its flavor more features, into a dish棕红油亮color, texture melted, rich spicy.咸鲜mellow, slightly sweet back, who is a destitute of memorable food delicacies.。
2.辣子鸡 英文菜单
Geleshan Spicy Chicken
Raw materials：（配料）
1 whole chicken or a box of chicken, pepper and dried chilli (1:4), onions, cooked sesame seeds, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar
2.Cooking procedure（制作程序）
1. Cut the chicken into small pieces . mix salt and cooking wine together. Cut chili peppers and green onions into 3 cm slices.
2. Pan of oil to 7 layer burning heat, pour into peppers , stir until the beginning of choking smell nose, after the yellow oil into a good deep-fried chicken, chickenevenly distributed in the chili after the cast , monosodium glutamate, sugar, sesame seeds
Note:
1. Capsicum and pepper can be added with their own tastes, but in order to reflect the original character of this dish, it is best to do a good job finished pepper to cover all the chicken, not chicken appeared in scattered a few peppers and pepper.
2. Fried chicken to the chicken in salt, we must let go enough, if炒鸡when combined with salt, salt taste is not into the chicken, because chicken shell has been blown dry, relatively close texture, salt can only be attached to the surface of chicken, affecting the taste.
3. Fried chicken with the oil must be burned very hot, otherwise the appearance of chicken for a long time it will not blow dry, even if done, such as deep-fried for a long time, it is really done, with a dead meat, it is very difficult to eat, did not taste at all. Therefore, the fire must, to a large, deep-fried crispy outside and tender inside relatively.
3.辣子鸡 英文菜单
Geleshan Spicy Chicken Raw materials：（配料） 1 whole chicken or a box of chicken, pepper and dried chilli (1:4), onions, cooked sesame seeds, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar 2.Cooking procedure（制作程序）1. Cut the chicken into small pieces . mix salt and cooking wine together. Cut chili peppers and green onions into 3 cm slices. 2. Pan of oil to 7 layer burning heat, pour into peppers , stir until the beginning of choking smell nose, after the yellow oil into a good deep-fried chicken, chickenevenly distributed in the chili after the cast , monosodium glutamate, sugar, sesame seeds Note: 1. Capsicum and pepper can be added with their own tastes, but in order to reflect the original character of this dish, it is best to do a good job finished pepper to cover all the chicken, not chicken appeared in scattered a few peppers and pepper. 2. Fried chicken to the chicken in salt, we must let go enough, if炒鸡when combined with salt, salt taste is not into the chicken, because chicken shell has been blown dry, relatively close texture, salt can only be attached to the surface of chicken, affecting the taste. 3. Fried chicken with the oil must be burned very hot, otherwise the appearance of chicken for a long time it will not blow dry, even if done, such as deep-fried for a long time, it is really done, with a dead meat, it is very difficult to eat, did not taste at all. Therefore, the fire must, to a large, deep-fried crispy outside and tender inside relatively.。
4.用英语怎么说椒麻鸡,大盘鸡,辣子鸡
椒麻鸡
Spiced chicken with chili sauce
大盘鸡
Big plate chicken
辣子鸡
Peppery chicken
大盘鸡
菜谱简介 自大盘鸡出现以来，很快就风靡了大江南北，人人都知道新疆的大盘鸡。大盘鸡以柴窝堡、伊犁、沙湾大盘鸡最为有名，所以关于大盘鸡的起源，便有着不同的版本。
材料
三黄鸡1只（约2000g），土豆2个（约300g），干辣椒 80g，花椒2茶匙（10g），青辣椒1个，红辣椒1个，桂皮1片，八角3枚，草果1枚，酱油3汤匙（45ml），大葱 1段，姜1块（约20g），大蒜8瓣，盐1茶匙（5g），白砂糖4茶匙（20g），油2汤匙（30ml）
做法
1、将三黄鸡洗净，去掉头、爪和屁股，剁成3cm左右的小块。大葱切成斜段，姜切薄片。干辣椒用剪刀剪成小段。
2、土豆削去外皮，切成3cm大小的滚刀块。红辣椒和青辣椒用水洗净，再切成菱形片。
3、中火烧热炒锅中的油，待烧至四成热时将白砂糖放入，将火力调小，并用锅铲不停搅炒，待白砂糖炒化翻起大泡，再将鸡肉小块放入锅中均匀的裹上糖色。
4、炒锅中放入酱油、大葱段、姜片、大蒜瓣、八角、桂皮、花椒、草果和干辣椒段爆香，并不停翻炒至鸡肉小块水分渐干。
5、将土豆滚刀块放入锅中，翻炒至稍稍上色，再倒入适量水（水量刚好没过鸡肉为宜）和盐，大火烧沸后转小火烧煮约30分钟。
6、最后将红辣椒和青辣椒片放入锅中，继续烧煮约10分钟，待汤汁渐稠即可。
小诀窍
新疆的大盘鸡吃完后，往往会在余下的汤汁中拌入好吃筋道的皮带面，或者将花卷撕碎，蘸上大盘鸡的汤汁食用。
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