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67 changes: 33 additions & 34 deletions html/introduction-to-html/html-text-formatting/text-complete.html
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<html>
<head>
<meta charset="utf-8">
<title>Quick hummus recipe</title>
<title>宫保鸡丁的做法</title>
</head>
<body>
<h1>Quick hummus recipe</h1>

<p>This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years.</p>

<p>hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.</p>

<h2>Ingredients</h2>

<h1>宫保鸡丁的做法</h1>
<p>宫保鸡丁，川菜系中的传统名菜，由鸡丁、干辣椒、花生米等炒制而成。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆，广受大众欢迎。</p>
<p>相传宫保鸡丁是清朝光绪年间的署理四川总督丁宝桢所发明，是他招待客人时叫家厨煮的菜肴。由于丁宝桢后来被封为东宫少保（太子少保），所以被称为“丁宫保”，而这道菜亦被称为“宫保鸡丁”</p>

<h2>原料</h2>
<ul>
<li>1 can (400g) of chick peas (garbanzo beans)</li>
<li>175g of tahini</li>
<li>6 sundried tomatoes</li>
<li>Half a red pepper</li>
<li>A pinch of cayenne pepper</li>
<li>1 clove of garlic</li>
<li>A dash of olive oil</li>
<li>去骨鸡胸肉：一斤八两</li>
<li>干红辣椒：八钱</li>
<li>炸花生米：一两五钱</li>
<li>花椒粒：两大匙</li>
<li>葱：两根（切段）</li>
<li>蛋白：一个</li>
<li>淀粉：三大匙</li>
<li>酱油：两大匙</li>
<li>蒜末：半茶匙</li>
<li>糖：半茶匙</li>
<li>白醋：一茶匙</li>
<li>色拉油：适量</li>
<li>盐：两茶匙</li>
</ul>

<h2>Instructions</h2>


<h2>做法</h2>
<ol>
<li>Remove the skin from the garlic, and chop coarsely.</li>
<li>Remove all the seeds and stalk from the pepper, and chop coarsely.</li>
<li>Add all the ingredients into a food processor.</li>
<li>Process all the ingredients into a paste.</li>
<li>If you want a coarse "chunky" hummus, process it for a short time.</li>
<li>If you want a smooth hummus, process it for a longer time.</li>
<li>先用蛋白一个、盐半茶匙及淀粉两大匙搅拌均匀，调成“腌料”，鸡胸肉切成约一厘米见方的碎丁并用“腌料”搅拌均匀，腌渍半小时。</li>
<li>用酱油一大匙、淀粉水一大匙、糖半茶匙、盐四分之一茶匙、白醋一茶匙、蒜末半茶匙调拌均匀，调成“综合调味料”。</li>
<li>鸡丁腌好以后，色拉油下锅烧热，先将鸡丁倒入锅内，用大火快炸半分钟，炸到变色之后，捞出来沥干油汁备用。</li>
<li>在锅里留下约两大匙油，烧热后将切好的干辣椒下锅，用小火炒香后，再放入花椒粒和葱段一起爆香。随后鸡丁重新下锅，用大火快炒片刻后，再倒入“综合调味料”继续快炒。</li>
<li><ul>
<li>如果你采用正宗川菜做法，最后只需加入花生米，炒拌几下就可以起锅了。</li>
<li>如果你在北方，可加入黄瓜丁、胡萝卜丁和花生米，翻炒后起锅。</li>
</ul></li>
</ol>

<p>For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.</p>

<h2>Storage</h2>

<p>Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.</p>

<p>hummus is suitable for freezing; you should thaw it and use it within a couple of months.</p>


<h2>大千鸡</h2>
<p>张大千居加拿大期间，曾按自己喜好改变宫保鸡丁的做法，并传授当地厨师，厨师将之命名为“大千鸡”，以兹纪念。大千鸡与宫保鸡丁不同之处，是使用经细工去皮、出骨、剔膜的鸡腿肉，以干辣椒、豆瓣酱为味，而且不用花生。</p>

</body>
</html>
66 changes: 31 additions & 35 deletions html/introduction-to-html/html-text-formatting/text-start.html
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Original file line number Diff line number Diff line change
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<html>
<head>
<meta charset="utf-8">
<title>Quick hummus recipe</title>
<title>宫保鸡丁的做法</title>
</head>
<body>
Quick hummus recipe

This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years.

Hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.

Ingredients

1 can (400g) of chick peas (garbanzo beans)
175g of tahini
6 sundried tomatoes
Half a red pepper
A pinch of cayenne pepper
1 clove of garlic
A dash of olive oil

Instructions

Remove the skin from the garlic, and chop coarsely
Remove all the seeds and stalk from the pepper, and chop coarsely
Add all the ingredients into a food processor
Process all the ingredients into a paste.
If you want a coarse "chunky" hummus, process it for a short time
If you want a smooth hummus, process it for a longer time

For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.

Storage

Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.

Hummus is suitable for freezing; you should thaw it and use it within a couple of months.


宫保鸡丁的做法
宫保鸡丁，川菜系中的传统名菜，由鸡丁、干辣椒、花生米等炒制而成。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆，广受大众欢迎。
相传宫保鸡丁是清朝光绪年间的署理四川总督丁宝桢所发明，是他招待客人时叫家厨煮的菜肴。由于丁宝桢后来被封为东宫少保（太子少保），所以被称为“丁宫保”，而这道菜亦被称为“宫保鸡丁”

原料
去骨鸡胸肉：一斤八两
干红辣椒：八钱
炸花生米：一两五钱
花椒粒：两大匙
葱：两根（切段）
蛋白：一个
淀粉：三大匙
酱油：两大匙
蒜末：半茶匙
糖：半茶匙
白醋：一茶匙
色拉油：适量
盐：两茶匙

做法
先用蛋白一个、盐半茶匙及淀粉两大匙搅拌均匀，调成“腌料”，鸡胸肉切成约一厘米见方的碎丁并用“腌料”搅拌均匀，腌渍半小时。
用酱油一大匙、淀粉水一大匙、糖半茶匙、盐四分之一茶匙、白醋一茶匙、蒜末半茶匙调拌均匀，调成“综合调味料”。
鸡丁腌好以后，色拉油下锅烧热，先将鸡丁倒入锅内，用大火快炸半分钟，炸到变色之后，捞出来沥干油汁备用。
在锅里留下约两大匙油，烧热后将切好的干辣椒下锅，用小火炒香后，再放入花椒粒和葱段一起爆香。随后鸡丁重新下锅，用大火快炒片刻后，再倒入“综合调味料”继续快炒。
如果你采用正宗川菜做法，最后只需加入花生米，炒拌几下就可以起锅了。
如果你在北方，可加入黄瓜丁、胡萝卜丁和花生米，翻炒后起锅。

大千鸡
张大千居加拿大期间，曾按自己喜好改变宫保鸡丁的做法，并传授当地厨师，厨师将之命名为“大千鸡”，以兹纪念。大千鸡与宫保鸡丁不同之处，是使用经细工去皮、出骨、剔膜的鸡腿肉，以干辣椒、豆瓣酱为味，而且不用花生。

</body>
</html>

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