https://chinesehomekitchen.com/categories/recipes/Recent content in Recipes on Chinese Home KitchenHugoen-usFri, 01 May 2026 00:43:00 +0000https://chinesehomekitchen.com/candidates/sweet-and-sour-pork-classic/Fri, 01 May 2026 00:43:00 +0000https://chinesehomekitchen.com/candidates/sweet-and-sour-pork-classic/<h2 id="overview--菜谱简介">Overview | 菜谱简介</h2> <p><strong>EN:</strong> Sweet and Sour Pork delivers crispy texture and bright tangy sweetness, a family favorite for dinner.</p> <p><strong>中：</strong> 糖醋里脊外酥内嫩，酸甜开胃，是非常稳定的家常主菜。</p> <h2 id="ingredients--食材2-3人份">Ingredients | 食材（2-3人份）</h2> <ul> <li>Pork tenderloin 里脊肉 450g</li> <li>Egg 鸡蛋 1个</li> <li>Cornstarch 玉米淀粉 5 tbsp</li> <li>Flour 面粉 2 tbsp</li> <li>Oil 食用油（炸制）</li> </ul> <h3 id="marinade--腌料">Marinade | 腌料</h3> <ul> <li>Light soy sauce 生抽 1 tsp</li> <li>Shaoxing wine 料酒 1 tsp</li> <li>White pepper 白胡椒 少许</li> </ul> <h3 id="sauce--糖醋汁">Sauce | 糖醋汁</h3> <ul> <li>Ketchup 番茄酱 2 tbsp</li> <li>Rice vinegar 米醋 2 tbsp</li> <li>Sugar 白糖 2 tbsp</li> <li>Light soy sauce 生抽 1 tsp</li> <li>Water 清水 3 tbsp</li> <li>Cornstarch slurry 水淀粉（1 tsp+2 tbsp水）</li> </ul> <h2 id="steps--做法">Steps | 做法</h2> <ol> <li>Prep pork：里脊切条，拌腌料10分钟。</li> <li>Batter：加鸡蛋、淀粉、面粉抓匀。</li> <li>Fry：油温六成热下锅炸至定型，复炸20秒更酥。</li> <li>Sauce：另起锅，下糖醋汁煮开，淋水淀粉至微稠。</li> <li>Coat：下炸肉快速翻匀裹汁，立刻出锅。</li> </ol> <h2 id="tips--提示">Tips | 提示</h2> <ul> <li>先炸后复炸，酥脆更稳。</li> <li>裹汁后不要久放，避免回软。</li> </ul>https://chinesehomekitchen.com/candidates/mapo-tofu/Fri, 01 May 2026 00:42:00 +0000https://chinesehomekitchen.com/candidates/mapo-tofu/<h2 id="overview--菜谱简介">Overview | 菜谱简介</h2> <p><strong>EN:</strong> Mapo Tofu is a weeknight-friendly Sichuan classic with soft tofu, aromatic chili-bean paste, and a rich umami sauce.</p> <p><strong>中：</strong> 麻婆豆腐是经典川菜，豆腐嫩滑、酱香浓郁，做法快、下饭。</p> <h2 id="ingredients--食材2-3人份">Ingredients | 食材（2-3人份）</h2> <ul> <li>Soft tofu 嫩豆腐 400g</li> <li>Ground pork 猪肉末 120g</li> <li>Doubanjiang 郫县豆瓣酱 1.5 tbsp</li> <li>Douchi 豆豉 1 tsp（可选）</li> <li>Garlic 蒜末 3瓣</li> <li>Ginger 姜末 8g</li> <li>Scallion 葱花 2 tbsp</li> <li>Sichuan pepper powder 花椒粉 1 tsp</li> <li>Neutral oil 食用油 2 tbsp</li> <li>Water or stock 清水/高汤 250ml</li> </ul> <h3 id="sauce--调味">Sauce | 调味</h3> <ul> <li>Light soy sauce 生抽 1 tbsp</li> <li>Sugar 白糖 1 tsp</li> <li>Cornstarch + water 水淀粉（1 tsp淀粉+2 tbsp水）</li> </ul> <h2 id="steps--做法">Steps | 做法</h2> <ol> <li>Tofu prep：豆腐切块，入淡盐水浸5分钟。</li> <li>Fry pork：热锅下油，炒香肉末至微焦。</li> <li>Build base：下姜蒜、豆瓣酱、豆豉，小火炒出红油。</li> <li>Simmer：加水/高汤与生抽、糖，放入豆腐，小火煮4-5分钟。</li> <li>Thicken：淋水淀粉轻推匀，收至微稠。</li> <li>Finish：撒花椒粉和葱花，出锅。</li> </ol> <h2 id="tips--提示">Tips | 提示</h2> <ul> <li>豆腐少翻动，防碎。</li> <li>花椒粉最后放，麻香更明显。</li> </ul>https://chinesehomekitchen.com/recipes/kung-pao-chicken/Fri, 01 May 2026 00:32:00 +0000https://chinesehomekitchen.com/recipes/kung-pao-chicken/<h2 id="overview--菜谱简介">Overview | 菜谱简介</h2> <p><strong>EN:</strong> Kung Pao Chicken is one of the most recognized Chinese dishes globally. This home version keeps the signature flavor profile while using practical steps for weeknight cooking.</p> <p><strong>中：</strong> 宫保鸡丁是最具代表性的中式菜之一。这个家常版本保留经典风味，步骤简洁，适合工作日快速完成。</p> <hr> <h2 id="ingredients--食材2-3人份">Ingredients | 食材（2-3人份）</h2> <ul> <li>Chicken thigh, boneless: 450g（去骨鸡腿肉 450g）</li> <li>Roasted peanuts: 80g（熟花生 80g）</li> <li>Dried red chilies: 10-12（干辣椒 10-12个）</li> <li>Sichuan peppercorns: 1 tsp（花椒 1茶匙）</li> <li>Garlic: 3 cloves, minced（蒜 3瓣）</li> <li>Ginger: 10g, minced（姜 10克）</li> <li>Scallion: 2 stalks, sliced（小葱 2根）</li> </ul> <h3 id="marinade--腌料">Marinade | 腌料</h3> <ul> <li>Light soy sauce: 1 tbsp（生抽 1汤匙）</li> <li>Shaoxing wine: 1 tbsp（料酒 1汤匙）</li> <li>Cornstarch: 1 tsp（玉米淀粉 1茶匙）</li> <li>Neutral oil: 1 tsp（食用油 1茶匙）</li> </ul> <h3 id="sauce--碗汁">Sauce | 碗汁</h3> <ul> <li>Light soy sauce: 1 tbsp（生抽 1汤匙）</li> <li>Dark soy sauce: 1 tsp（老抽 1茶匙）</li> <li>Chinkiang vinegar: 1 tbsp（香醋 1汤匙）</li> <li>Sugar: 1 tbsp（白糖 1汤匙）</li> <li>Water: 2 tbsp（清水 2汤匙）</li> <li>Cornstarch: 1 tsp（玉米淀粉 1茶匙）</li> </ul> <hr> <h2 id="steps--做法">Steps | 做法</h2> <ol> <li> <p><strong>Marinate chicken | 腌鸡肉</strong><br> Dice chicken into 1.5cm cubes. Mix with marinade and rest for 15 minutes.<br> 鸡肉切 1.5cm 小丁，加腌料抓匀，静置 15 分钟。</p>