簡單的英文食譜和做法？Szechwan Eggplant Stir-Fry 四川式炒茄子 Ingredients 材料 3 chinese eggplants (sliced in 12 inch pieces then quartered) 3條茄子（切成12寸長，那么，簡單的英文食譜和做法？一起來了解一下吧。
你自己看情況刪減吧！！
The Famous Peking Duck（北京烤鴨介紹） 北京烤鴨 中國傳統菜譜by Guest Author Ronghe Yu
Edited by Rhonda Parkinson
Along with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous duck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The duck here is said to be the best in Peking, and the service is very good as well.
Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the ducks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
Peking Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty duck is surely in the shade.
When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the duck. But it is not necessary to order extra soup, for the duck-bone soup is always included in your order. It will be served as the rear dish for the dinner.
In my four visits to the different duck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the duck there was quite moderate----400 RMB Yuan for a duck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.
I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.
About the Author:
Ronghe Yu graduated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe（咕咾肉的做法）菜譜 recipes 咕咾肉 中國傳統菜譜
This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Serves 4 to 6
Ingredients:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
最好中英對照
,冬菇肉碎粥Chiu chow congee with minced pork and mushrooms
材料Ingredients:
米 1杯
免 治 豬 肉 4兩
冬 菇 約 5-6粒
white rice 1cup
minced pork 100g
Dried mushrooms 5-6pcs
調味: Seasoning:
清 雞 湯 1罐
冬 菜 、 中 芹 隨 意
Canned chicken stock 1can
some preserved vegetables,chinese celery
制法: Cooking Method:
肉 碎 用 少 許 生 抽 、 胡 椒 粉 及 生 粉 略 腌 。
冬 菇 浸 軟 后 去 蒂 ， 切 薄 片 或 絲 。
燒 滾 上 湯 及 適 量 水 份 ， 放 米 煮 20分 鐘 (若 粥 太 干 ， 可 因 應 需 要 加 上 湯 或 水 )。
燒 熱 少 許 油 ， 炒 香 肉 碎 及 冬 菇 ， 再 加 入 米 煮 至 再 滾 起 即 可 撒 上 冬 菜 及 中 芹 粒 食 用 。
Slightly Fried Dumpling with Pork
Ingredients:
500 grams (1.1 lb) wheat flour
250 grams (0.55 lb) minced pork
5 grams (5/6 tsp) salt
5 grams (1 tsp) sugar
5 grams (1 1/4 tsp) MSG
10 grams (1 1/2 tsp) soy sauce
15 grams (1 tbsp) cooking wine
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
150 grams (12 tbsp) cooking oil
Directions:
1. Mix the minced pork well with the salt, sugar, MSG, soy sauce, cooking wine, scallions and ginger. Add 50 g (3 tbsp) of water and stir in one direction till you feel the sense of elasticity.
2. Mix the flour with 200 g (2/5 cup) of boiling water, make the dough into long and round shape and reduce to 40 pieces. Press and roll into wrappings each about 6 centimeters (2.4 inches) in diameter. Put in the filling, fold and wrap into crescent shapes.
3. Put the cooking oil into the frying pan, heat and when the oil is about 135-200?0?2C (275-390?0?2F), place the raw dumplings in. Heat for one minute, sprinkle 100 g (6 tbsp) of water and put on the pan cover. Use strong fire to heat five minutes. When the water disappears, the dumplings are ready. (It may take several repetitions to cook all the 40 dumplings because of the size of the pan.)
Features: Beautiful to look at and delicious to eat.
Taste: Salty and tasty.FRIED POTATOES
3-4 potatoes
1/4 cup oil, approximately
1 onion, chopped
2 cloves garlic, chopped
1/2 pound fresh mushrooms, unsliced (sliced, canned mushrooms can be substituted, if need be)
1/4 cup hulled sunflower seeds
salt and pepper
Heat oil, add potatoes that have been washed and thinly sliced. Cook for 10-15 minutes, then add mushrooms, onions, garlic, and sunflower seeds. Salt and pepper to taste. Cover and cook until done, uncover and brown.
*This is a vegetarian dish I first tried at the Uptown Cafe in Bloomington, IN. Michael's fries were heavenly. This is the closest I could come to making them. It's been a family favorite for over 20 years.Fish-Flavored Shredded Pork / 魚香肉絲150 g Pork, shredded 30 g Black fungus, soaked 20 g Bell pepper, shredded 30 g Carrot, shredded 2 tbsp Salad oil 1 stalk Green onion, shredded 2 cloves Garlic 10 g Pickled chilli 10 g Ginger Marinade: ?0?4 tsp Chicken powder ?0?5 tsp Cornstarch 1/3 tsp Salad oil Sauce: 1 tsp Salt ?0?5 tsp Chicken powder 1 tsp Sugar 1 tsp Vinegar 1 tsp Light soya sauce 1 tbsp Starchy solution150克 肉絲 30克 水發黑木耳 20克 青椒絲 30克 胡蘿卜絲 2大勺 沙拉油 1支 青蔥 2瓣 蒜 10克 泡椒 10克 姜 腌料： 1/4小勺 雞精 1/2小勺 玉米淀粉 1/3小勺 沙拉油 醬汁： 1小勺 食鹽 1/2小勺 雞精 1小勺 白砂糖 1小勺 陳醋 1小勺 生抽 1大勺 水淀粉
Method / 做法: Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set aside.
Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli.
Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.肉絲加入腌料靜置15分鐘。
The shiitake mushroom fries egg thematerial:
egg 4 does shiitake mushroom 2 (mushroom also to be possible, my brother is such makes)the seasoning:
oil 2 big spoonsalty right amountsoy sauce right amountsugar 1 small spoon chicken powder 1 small spoon rice wine 1 small spoon procedure 1) does the shiitake mushroom thoroughly soaked after the lukewarm water, pushes does the water to sliver the particles;
2) 1) puts in the pot to add the few water, the soy sauce, the sugar, the chicken powder, the halogen to gets interested, the juice receives does, dries in the sun coolly;
3) the egg adds the few salts, the rice wine and the chicken powder hits uniform, joins the halogen good shiitake mushroom to mix evenly;
4) in the wok puts in the oil, after burning the heat, 3) puts in fries ripe rapidly;
香菇炒雞蛋 答案補充 香 菇 炒 雞 蛋
材料：
雞蛋 4個
干香菇 2個（蘑菇也可以，我哥哥就是這么做的）
調料：
油 2大匙
鹽 適量
醬油 適量
糖 1小匙
雞粉 1小匙
米酒 1小匙
做法
1）干香菇用溫水泡透后，擠干水切成碎粒；
2）將1)放鍋中加少量水、醬油、糖、雞粉，鹵至入味，汁水收干、晾涼；
3）雞蛋加少量鹽、米酒和雞粉打勻，加入鹵好的香菇拌勻；
4）炒鍋中放入油，燒熱后將3)放入迅速炒熟；
英文的菜譜：
1、
Mushroom Pork 香菇炒肉
Technology: fried 工藝：炒
Mushroom Pork production of materials: 香菇炒肉的制作材料： Ingredients: 主料： Pork (lean) 200 grams of mushrooms (fresh) 200 g 豬肉(瘦)200克,香菇（鮮）200克 Seasoning: lard (refining) 75 grams, 3 grams of salt, cooking wine 10 grams, 15 grams of green onions, starch (corn) 10 grams of MSG 3 grams, 8 grams of ginger, pepper powder, 1 gram, 1 gram of pepper 調料：豬油（煉制）75克,鹽3克,料酒10克,大蔥15克,淀粉(玉米)10克,味精3克,姜8克,花椒粉1克,胡椒粉1克
Practices: 做法：
meat and mushroom slices, respectively; 1. 肉和香菇分別切片； 2. meat, salt, cooking wine and mix well on the wet starch slurry; 2. 肉用鹽、料酒拌勻，漿上濕淀粉； 3. with cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, black pepper, wet starch into juice; 3. 用料酒、味精、蔥、姜、湯、花椒面、胡椒面、濕淀粉對成汁； 4. wok hot grease, oil heat under the meat after, while promoting the bottom with a spoon until the pork spread; 4. 炒鍋燒熱注油，油熱后即下肉片，邊下邊用勺推動，待肉絲散開； 5. to be shed taste, add mushrooms and fry a few times, then pour on the good juice, to be turned even when blistering serve. 5. 待散出味后加香菇炒幾下，再倒入對好的汁，待起泡時翻勻即成。
以上就是簡單的英文食譜和做法的全部內容，蛋炒飯 材料：瘦肉(150克)、白飯(2碗)、雞蛋(2只)、蒜末(半湯匙)腌料：酒(1/3湯匙)、生抽(1/2湯匙)、生粉(1/2湯匙)1. 瘦肉洗凈，切成細絲，加入腌料拌勻，腌30分鐘；2. 雞蛋打入碗內，攪打均勻待用。
