![]() ![]() When he served as governor of Shandong Province, Ding requested his chef to improve a dish of Shandong cuisine, which was the diced chicken with bean paste sauce. Besides his excellent achievements on his duties, he also enjoyed studying gastronomy. The legend has it that the dish was invented by Ding Baozhen, who was born in 1820 and was an incorruptible official of the Qing Dynasty. The original kung pao chicken dates back about two hundred years. Kung pao chicken History of Kung Pao flavor This is a detailed guide about how to prepare a kung pao sauce and apply it to your preferred vegetables and ingredients. ![]() Making perfect kung pao sauce at home is simple but not an easy task. The deliciousness and fragrance of the kung pao flavor make kung pao dishes become popular among diners at home and abroad. Unlike most strong-flavored Sichuan dishes with a pungent smell and hot and spicy flavor, kung pao dishes offer a sweet and sour taste with a slight spiciness. Covered evenly by the thick kung pao sauce, kung pao dishes appear glistering and attractive. Kung pao chicken is cooked with diced chicken breast and fried peanuts and paired with a savory kung pao sauce. Kung pao dishes are derived from the representative Sichuan dish kung pao chicken. And we will also explore how we can use kung pao sauce for different types of ingredients, either protein or vegetables. In order to achieve the best flavor, we will need to find a balance among all the ingredients. Kung pao sauce is one of the popular home-style stir-fry sauces in Szechuan cuisine. ![]()
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