WhotelsWorldwide法國美食：舒芙蕾soufflécataloguehistoryevaluateothersoufflémanufacturingprocesshistory點擊添加文本thenameSouffle,meaning"blows".Whenyoutouchsouffle,thedessertisthenmelteddowntoexactlytherighttemperature,leavingonlyamouthfuloffrankincense.Likeabeautifulbutillusorydream,fleeting.Don'tmissthe"fataltime"--thatis,theproteinremainedexpanded.Tomakethisdessert,absolutelynotallowanymistakes,otherwise,itwouldnotescapethefateofcollapsing.Tobeaeater,theyshouldseizethetime,pickedupthespoon,eatitupbeforethehigh"hat"collapse!ThefataltimeForthebase:底座：4tspcornflour4勺玉米粉250mlfull-bodiedredwine250毫升濃香型紅酒100gcastersugar100克細砂糖Forthesoufflé:舒芙蕾:Butter黃油3free-rangeeggs,whitesonly3個雞蛋的蛋清,雞蛋大小隨意30gcastersugar30克砂糖，用來撒在杯子底部Manufacturingprocess全脂鮮奶WholemilkFreshcream鮮奶油Vanillaextract香草精砂糖sugar雞蛋eggs白蘭地brandyMirrorpectin鏡面果膠茴香fennel果仁Nutlet水果fruitPreparationmethod步驟Tomakethebase,placethecornflourinamixingbowlandgraduallystirinthewine.制作底座時，將玉米粉放入碗中和紅酒一起攪拌。Transferthemixturetoasaucepanandbringtotheboil,stirringcontinuously.Boilforoneminutethenremovethepanfromtheheat.將混合物放入鍋中煮沸，并不停攪拌。煮沸1分鐘后關火。Placethesugarinacleansmallpanwithasplashofwaterandboiluntilitbecomessyrupy,takingcarenottoburnthesugar.將糖和一點點水放入干凈的小鍋中煮成糖漿。小心不要把糖燒糊。Pourthesyrupoverthecornflourandwinemixture,allowtocoolbeforetransferingtoafoodprocessororblenderandblenduntilsmooththenchilluntilreadytouse.將糖漿倒在玉米紅酒糊上。待冷卻后將它們攪拌均勻備用。Forthesoufflé,preheattheovento175C.Butterfourramekins,each7.5cmwideand4cmhigh,anddusttheinsideswithcastersugar.接下來制作舒芙蕾。加熱烤箱至175度。在4個小杯內抹上黃油，并在底部撒上砂糖。杯子的大小大約為7.5厘米寬，4厘米高。Whisktheeggwhitesuntiltheyholdsoftpeaks,thengraduallyaddthesugarandcontinuewhiskinguntilthemixtureisglossy.攪拌蛋清，直至軟性發泡。隨后逐漸加入糖并持續攪拌直到混合物變得有光澤。小編注：軟性發泡是指當反轉攪拌器時，奶油剛好可以挺立，但1秒后就會融化塌陷。Placethecoldbaseinamixingbowlandwhiskinhalftheeggwhitemixture.Foldintheremainingeggwhitemixture,ensuringeverythingisthoroughlyamalgamated.將冷的底座放入攪拌碗中和一半蛋清混合液一起攪拌。調入剩余的蛋清混合液，確保所有東西都充分混合。Filltheramekinswiththesoufflémixandbakeforeightminutes.將混合液倒滿小杯，烘烤8分鐘。一道香甜可口的紅酒舒芙蕾就做成啦！對了，出爐后要趕緊吃掉，不然口感會變壞哦othersoufflécheesesoufflé奶酪舒芙蕾Soufflésglacésauxframboises覆盆子冰凍舒芙蕾Sourcherrysoufflérecipe酸櫻桃舒芙蕾ThereareaspecializedSoufflethemerestaurantLeSouffleinParis.

在13,581家巴黎餐廳中排名第596evaluate:“只可惜啊！這口腹之欲的滿足卻稍縱即逝，最后總覺空洞。”——法國的美食“圣經”里這樣形容舒芙里（Souffle）不知是誰發明了這么一道具有警世意義的美味：它的做法如此繁復，它的味道卻如此虛無，像燈火闌珊處的寂寞，繁華落盡后的空虛。并不是所有的法國廚子都敢做舒芙里的，因為稍有閃失，便一敗涂地；也并不是每個食客都懂得吃舒芙里的，因為稍慢一步，便錯過了它的美味。Eatmenow!KungPaoChicken

（宮保雞丁）ChinaMakes"KungPaoChicken"OfficialforOlympicsAccordingtoonewidelyrepeatedstory,theChinesenameof"kungpaochicken"comesfromthenameofanimperialofficialwhowasfedthedishduringaninspectiontour.中國一個廣為流傳的故事稱，“宮保雞丁”名字的由來，與昔日的一名巡撫有關。DingBaozhenservedundertheQingdynasty(1644-1911)EmperorXianfengasthegovernorofShandongprovince.Onedayhearrivedhomewithagroupoffriends,buthiscookhadn'tpreparedforguests,andhadbutameagerchickenbreastandsomevegetablesinthekitchen.Thecookdicedthechickenintotinybits,andfrieditupwithcucumber,peanuts,driedredpeppers,sugar,onion,garlic,bitsofgingersundryingredientsthathadbeenlyingaroundthebottomofthecupboardbeansauceandSichuanchilipeppers.Soonthehumblechickendishwasalltherageintheprovince.ThepeoplehonoredDingBaozhenbynamingthedishafterhisofficialname,Gongbao.Specifically,wetalkabouthowtomakethisdish.

我們具體講一下如何做這道菜。ThisdishisSichuantastetraditionaldishes此菜為黔味傳統名菜Redinsteadofhot,spicybutnotfierce,fleshyslipbrittle.紅而不辣、辣而不猛、肉質滑脆?Dishestaste:hotandsour菜品口味：酸辣?Keytechnology:fried主要工藝：炒?Thetimerequired:10minutes所需時間：十分鐘?MakingDifficulty:Easy制作難度：簡單?chickenbreastamount雞胸肉適量?greenonionsamount大蔥適量?friedpeanutsamount油炸花生米適量?chiliparagraphamount辣椒段適量?crushedgarlicamount 蒜泥適量?chickenessenceamount雞精適量?waterstarchamount水淀粉適量?pepperpowderamount 花椒粉適量?gingeramount姜汁適量?Whitepepper amount白胡椒適量?cookingwine amount料酒適量?Atablespoonofsoysauce生抽一湯匙?Twoteaspoonsdarksoysauce老抽兩茶匙?atablespoonofbalsamicvinegar香醋一湯匙?sugarhalfteaspoon糖半茶匙?one-thirdteaspoonofsalt鹽三分之一茶匙foodingredientsdetails食物材料明細Atablespoonofcookingwine,ahalftablespoonofedibleoil,halfateaspoonofwhitepepper,halfteaspoonofsalt,starch,oneteaspoonofpickledtenminutestasty.用料酒一湯匙，食用油半湯匙，白胡椒半茶匙，鹽半茶匙，淀粉一茶