The History of Kung Pao Chicken

The History of Kung Pao Chicken

It is originally from Sichuan province, where Chinese cooks often scatter into the dish, tons of peppercorns, very aromatic berries from the prickly ash tree. Kung Pao chicken has changed a lot when it entered into west countries. Well it actually doesn’t have any unique flavor. It’s not sweet, bitter, sour or hot. But if you by chance put one into your mouth, you are immediately aware of its power. It’s like a bomb exploding in your mouth. So with the peppercorns and red chili peppers, Kung Pao Chicken becomes very spicy- not very friendly to the taste buds that aren’t familiar with this kind of kick.

People might relate the Kung Pao dish’s spicy kick with its similarity in name to Kung Fu, but obviously there is no relationship. There is, however, a story behind the name. Most names of Chinese foods have many special stories.

Late nineteenth century, the governor of Sichuan province, Ding Baozhen, had very bad teeth. He could barely eat any meat because it was too tough and chewy. One day he went out in a humble dress to observe the everyday lives of his subjects. For lunch, he went into a very tiny modest restaurant. The chef served him this dish with finely chopped chicken stir fried with lots of spices. The chicken was so soft and the peppercorn opened his appetite, and he never ever had such amazing meat before. He was so happy and hired the chef as his personal chef. Afterwards, his chef invented lots of dishes for Ding Baozhen, but named the original stir fried chopped chicken as Kung Bao chicken after the official title of Ding Baozhen- Kung Bao (Gong Bao).

What's more information about Chinese Cuisine? What's the recipe of Kung Pao Chicken? Visit the website to find more!  http://candicelee1020.wix.com/chinese-cuisine

Red cooked chicken wing (with picture instruction)

Red cooked chicken wing

Ingredients:

How to make a Bubble Tea

                                              Bubble Tea 

Feel free to adjust the basic recipes according to your own flavoring preferences :)

Also, you can buy the tapioca pearl and your favourite powder from supermarket. Mix them by milk and tea. It's more easy and convenience for you.

Ingredients:

• 3 ounces tapioca pearls
• sugar syrup
• 1 cup brewed tea (Chinese black tea or lychee tea is good) 
• 1 cup milk (or to taste)
• Ice cubes
• Tapioca Pearls
• 1 part tapioca pearls
• 4 parts (or more) water
• Sugar Syrup
• 2 parts white sugar
• 1 part brown sugar
• 3 parts water   

Preparation:

Prepare the sugar syrup for the tapioca pearls (see below).
Prepare the tapioca pearls (see below)
Place the tapioca pearls in the large glass jar
Allow the tea to cool to room temperature.  Add the milk.
Remember the wild bar scenes in the Tom Cruise film Cocktail? Add the sugar syrup, milk and tea mix, and the ice cubes to a cocktail shaker and shake well. (Alternately you can process them in a blender, but that's not nearly as much fun!)
Pour the shaken mixture into the glass with the tapioca pearls.Serve with a thick straw.

To make the tapioca pearl: (Recommend to buy the tapioca pearl in supermarket)

When making the tapioca pearls, which are the chief ingredient in Asian bubble teas, please note that the pearls expand considerably when cooked. Please ensure that you use a large pot. (As a rule, the more pearls cooked, the more water should be used: that is, the water to pearl ratio must be higher. For 3kgs of pearls, we recommend using as much as 6 times as much water).
Boil the water. Add the pearls to the boiling water and boil for 30 minutes. Stir occasionally to make sure the pearls are not sticking to each other or to the pot. Turn off heat and let the pearls steep in the water for another 30 minutes with the lid of the cooking pot on.
Drain the tapioca pearls and rinse with cold water to cool them down. Place them in sugar syrup . Make sure that the pearls are covered. Stir the pearls well. The pearls are now ready to enjoy.

Egg rolls stuffed with shrimps

DeliciousRoll

Step 1.  Clean 12 shrimps.
             Get rid of the shell and flat lock.
             Put them into the blender until it looks like the picture.






Step 2: Add salt, white pepper and cooking wine.
            And then mix thoroughly
            Or if you want, you can add some vegetable piece. I add            some small cooked piece of carrots.
         





 Step 3: You can use fish, pork or chicken instead of shrimp.
              Personally, I prefer shrimp                                                

Step 4: Mix one egg in a bowl and add a little salt in it.
            Heat the frying pan
            Brush some oil on the frying pan then put the mixed egg on it. It is important to make the egg scone very very thin.

Step 5: Now you can take a rest. At the same time, cooling the egg scone

Step 6: Put the material from step 3 on the egg scone. It is ok that the   shrimp is thick on the egg scone.

 Step 7: Rolling the egg scone and you can use the cornstarch to seal the opening
             Steam the roll in the steamer about 10 mins. It depends on how much of the materials you make.

Step 8: You can take it out and cut into slice. At the same time, you can roll a piece of nori out of the shrimp roll. It depends on you :)
             Make it beautiful and enjoy with your family! It is good for children :)