Kung Pao Chicken

Xué Zuò Gōngbǎo Jīdīng

Shàng ge xīngqī, wǒ zài jiā li méiyǒu shìqing zuò, suǒyǐ wǒ dǎkāi shǒujī, kàn le yí ge zuò fàn de shìpín. Shìpín li, yí ge rén zhèngzài zuò gōngbǎo jīdīng. Wǒ juéde nàge cài kàn qǐlái hěn hǎochī, yánsè yě hěn piàoliang, yǒu hóngsè de làjiāo, lǜsè de cōng, hái yǒu báisè de huāshēng. Wǒ cónglái méi zuò guo zhège cài, kěshì wǒ hěn xiǎng shìshi.

Wǒ qù chāoshì mǎi le jīròu, huāshēng, làjiāo hé cōng. Huí jiā yǐhòu, wǒ xiān bǎ jīròu qiē chéng xiǎo kuài, ránhòu bǎ cōng yě qiē hǎo. Zhège shíhou, wǒ juéde zuò fàn méiyǒu wǒ xiǎng de nàme nán, kěnéng shì yīnwèi wǒ kàn le hěn duō cì shìpín, yǐjīng zhīdào yīnggāi zěnme zuò le.

Wǒ dǎkāi lúzi, guō rè le yǐhòu, wǒ xiān fàng yóu, ránhòu bǎ jīròu fàng jìn guō li chǎo. Jīròu de yánsè mànmàn biàn le, cóng fěnsè biàn chéng le báisè. Wǒ yòu jiā le yìdiǎn làjiāo hé cōng, guō li de wèidào tèbié xiāng, zhěnggè chúfáng dōu shì gōngbǎo jīdīng de wèidào. Wǒ yìbiān chǎo yìbiān xiǎng, rúguǒ péngyǒumen zài zhèlǐ, tāmen yídìng yě huì xǐhuan zhège wèidào.

Zuìhòu, wǒ bǎ huāshēng jiā jìnqù, zài chǎo le jǐ fēnzhōng jiù zuò hǎo le. Wǒ bǎ cài fàng zài pánzi li, kàn qǐlái gēn shìpín li de yíyàng hǎokàn. Wǒ qǐng wǒ de jiārén yìqǐ chī fàn. Tāmen chī le yǐhòu dōu shuō hěn hǎochī, wèn wǒ shì bú shì gēn cāntīng de shīfu xué de. Wǒ xiào zhe shuō, wǒ shì zìjǐ kàn shìpín xuéhuì de, qíshí zuòfǎ bù nán, zhǐyào xiān qiē hǎo cài, ránhòu yí bù yí bù zuò jiù kěyǐ le.

Cóng nà tiān yǐhòu, wǒ chángcháng zài jiā zuò gōngbǎo jīdīng. Měi cì zuò de shíhou, wǒ dōu huì xiǎngqǐ dì yī cì zuò cài de nàge xiàwǔ. Wǒ fāxiàn, xué zuò yí ge xīn cài qíshí méiyǒu nàme nán, zhǐyào yuànyì shì yi shì, duō zuò jǐ cì, jiù yídìng néng zuò de yuè lái yuè hǎo. Xiànzài, zuò fàn yǐjīng biàn chéng wǒ měi ge xīngqī dōu xǐhuan zuò de shìqing le.

Learning to Make Kung Pao Chicken

Last week, I had nothing to do at home, so I opened my phone and watched a cooking video. In the video, someone was making Kung Pao chicken. I thought the dish looked delicious, and the colors were beautiful too — red chili peppers, green scallions, and white peanuts. I had never made this dish before, but I really wanted to try it.

I went to the supermarket and bought chicken, peanuts, chili peppers, and scallions. After coming home, I first cut the chicken into small pieces, then chopped the scallions too. At that moment, I felt that cooking wasn’t as hard as I had thought, maybe because I had watched the video many times and already knew how to do it.

I turned on the stove, and once the pan was hot, I added oil first, then put the chicken in the pan to stir-fry. The color of the chicken slowly changed, from pink to white. I added a little more chili pepper and scallion, and the smell in the pan was especially fragrant — the whole kitchen was filled with the smell of Kung Pao chicken. As I stir-fried, I thought that if my friends were here, they would surely love this smell too.

Finally, I added the peanuts and stir-fried for a few more minutes, and it was done. I put the dish on a plate, and it looked just as good as in the video. I invited my family to eat together. After they ate it, they all said it was delicious and asked if I had learned it from a restaurant chef. I laughed and said I had learned it myself by watching videos — actually the method isn’t hard, you just need to cut the ingredients first, and then do it step by step.

Since that day, I often make Kung Pao chicken at home. Every time I make it, I remember that afternoon when I cooked for the first time. I’ve realized that learning to make a new dish isn’t actually that hard — as long as you’re willing to try, and make it a few more times, you’ll definitely get better and better at it. Now, cooking has become something I enjoy doing every week.

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