英文食谱-中英双语

1、英文食谱：红烧排骨的做法 Braised Spare Ribs in Brown Sauce 中英双语How to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommend this popular dish which is one of our family favorites. The recipe is super easy, the added sweet and sour taste would make your mouth water.家常排骨怎么红

2、烧才好吃？不用长时间炖也能让它嫩？今天向大家推荐的是我家饭桌上的美味红烧排骨，家里大人小孩都喜欢。一点点糖醋味，入味也挺适合。做法超级简单，当我很想偷懒时也会考虑做它。Yield: 3-4 servings（3-4人份） / Start to finish : 20 minutes（用时20分钟左右）Ingredients:原料：. 1 + 3/4 cup（300g）pork spare ribs，cut to small pieces (2 inches). 1 + 3/4 cup（300g）排骨，切小块. 1/3 cup （about 8）small baby carrots. 1/3 c

3、up （约8个）小胡萝卜. 2/3 cup yellow onions，shredded. 2/3 cup 洋葱，切细条或切丁. 1/2 cup yellow or green peppers，cut to strips. 1/2 cup 黄椒或青椒，切条Seasonings and Sauces:调料：(1). 2 Tbsp. Chinese cooking wine2 tbsp 老酒. 2 tsp. Chinese vinegar2 tsp 香醋. 1 piece ginger1片姜. 1 clove garlic，crushed1个蒜瓣泥. 3-4 pieces dry orange p

4、eel3-4片干陈皮. 6-8 pieces Szechwan peppercorn几个花椒. 2 pieces anise2个八角. 2 tbsp. water2 tbsp 水. 3 tbsp. light soy sauce3 tbsp 生抽（2）.1 tbsp. starch1 tbsp嫩肉淀粉或地瓜粉（3）.2 tbsp. vegetable oil2 tbsp 蔬菜油（4）. 1 tsp. dark soy souce1 tsp老抽. 2 tbsp. crystal rock candy2 tbsp冰糖. 3/4 cup water3/4 cup 水Method:做法：1. Comb

5、ine the pork ribs with the marinade sauce (1), set about 10 mimutes.1、将排骨放入调料（1），腌10分钟。腌过排骨后的余下调料留着，备用。2. Then mix the pork ribs with the starch (2), set about 1 mimutes.2、从调料（1）中取出排骨，均匀抹上调料（2），腌1分钟。3. Heat 2 tablespoons oil in the pan at medium-high heat. Add the ginger first then stir in onion, st

6、ir together for half a minute,or until onion is translucent.3、用一个姜片抹油锅，然后中高火烧热放入蔬菜油，再放入洋葱炒约半分钟至半透明。4、Add the pork ribs and continue stirring for about 2 minutes,until the pork ribs turn lightly brown on both sides.4、然后放入排骨炒一会，待排骨有点上焦，即倒入腌过排骨后的余下调料，和调料（4）。5、Then add the rest of remained marinade sauc

7、e (1),and sauce (4),stir a few times,then cook at medium heat with cover until one third of the sauce is left.5. 然后根据个人口味放调料1和4中的调料，然后用中火men至剩1/3的汁儿左右6、Add the carrots and peppers,stir a few times, cover then cook until the meat is tender and the sauce starts to thickene slightly, ( add 1 tsp. Chine

8、se aromatic vinegar for better smell and taste), now it is ready to serve. Enjoy!5、盖上锅盖让排骨中火烧，烧至水余1/3时，再放入黄椒或青椒、和胡萝卜，直至水快烧干，（依排骨口味，可以再适当加入 1 tsp 香醋速炒一下。或者不加也可以。）排骨成略粘稠状态，起锅装盘。糖醋排骨的做法Sweet and sour pork chops Ingredient配料：fresh pork chop 排骨一斤切断a bit of white sugar 白糖table salt 盐Chinese vinegar 醋Chine

9、se cooking wine 料酒soy sauce 酱油Chinese onion 大葱，不是香葱（小葱）direction做法1. fresh and chopped pork-chop排骨切断2. clean in tap-water用清水将排骨洗净3.deep-fry for a few minutes用油炸一会儿4. get out the pork chop after they turn brown in oil排骨炸至棕色将排骨捞出来5.stir the pork-chop with other spices与其它调味料一起翻炒6. put salt, sugar,vineg

10、ar.and stir放盐，糖，醋，然后继续翻炒7. stir until being dry收汁儿-做法二：1. 小排500克焯水后，煮三十分钟，肉汤可以煮面条，别倒掉了。2. 用一汤匙料酒，一汤匙生抽，半汤匙老抽，二汤匙香醋（不是白醋）腌渍20分钟。3. 捞出洗净控水备用，炸制金黄，油别放多，可以省油，只要翻身的勤就好了。4. 锅内放排骨，腌排骨的水，三汤勺白糖（大胆的放糖吧，三汤匙，别怕多）。半碗肉汤大火烧开，调入半茶匙盐提味。5. 小火焖十分钟大火收汁，收汁的时候最后加一汤匙香醋，那个酸甜口就出来了。6. 临出锅撒葱花芝麻，少许味精。窍门：1，如何外酥里嫩煮30分钟，这样再大火热油炸到

11、外面焦黄，就外酥里嫩了。如果用生排骨直接炸，容易老2，为啥要腌渍，因为热锅热油迅速封住了肉外表，做糖醋汁的时候不容易吸收进去，排骨里面有肉腥味3，怎么炸排骨？大火猛催，反正已经煮了三十分钟，早熟了，所以只要保证外面脆就可以了。Mushroom Pork 香菇炒肉Technology: fried工艺：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猪肉(瘦)200克,香菇（鲜）200克Seasoning: lard (r

12、efining) 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调料：猪油（炼制）75克,盐3克,料酒10克,大葱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：1. meat and mushroom slices, respectively;1. 肉

13、和香菇分别切片；2. meat, salt, cooking wine and mix well on the wet starch slurry;2. 肉用盐、料酒拌匀，浆上湿淀粉；3. with cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, black pepper, wet starch into juice;3. 用料酒、味精、葱、姜、汤、花椒面、胡椒面、湿淀粉对成汁；4. wok hot grease, oil heat under the meat after, while prom

14、oting the bottom with a spoon until the pork spread;4. 炒锅烧热注油，油热后即下肉片，边 下 边 用 勺推动，待肉丝散开；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几下，再倒入对好的汁，待起泡时翻匀即成。啤酒鸭块ingredient：新鲜鸭1 只（约重1000 克）牛肚250 克猪肉片250 克a fresh d

15、uck (about 1kg),ox tripe 250g, pork slices 250g猪肚150 克午餐肉1 听豆腐皮250 克pork tripe 150g, thin sheets of bean curd 250g ,莴笋250 克 青菜300 克 藕300 克asparagus lettuce 250g ,lotus 300g调料：啤酒350 克 菜油200 克（约耗135 克）beer 350g vegetable oil 200g猪油100 克 豆瓣酱30 克lard oil 100g, thick broad-bean sauce 30g泡姜片30 克泡辣椒节40 克pi

16、ckled pepper 40g蒜瓣10 瓣 老姜50 克garlic clove 10pcs ginger 50g花椒15 克白糖25 克Chinese prickly ash 15g sugar 25g精盐10 克 味精5 克salt 10g monosodium glutamate 5g胡椒面3 克Pepper 3g制法：Cook method:、将鸭子除去内脏、抓尖、嘴壳、去尽残毛，洗净，用纱布搌干水分，take off viscera of duck, and also the foot, mouth ,and wash clearly, dry it放入冷水锅中烧开，开小火煮至八成

17、熟，捞出砍成4 厘米见方的块待用。put it to cold water pot to boil it, use soft fire boil it 80% mature，then take it from the pot, cut it to square diamonds(4cm square )牛肚冼净，片成约1.7 厘米宽的片。猪肚切下肚头，剔去肚皮，修去油筋，用清水洗净，wash clearly the ox tripe,(1.7cm width) and also wash clearly the pork tripe剞十字花刀，再改成宽1.5 厘米、长6 厘米左右的条。午餐肉和

18、豆腐皮分别切成片。cut thin sheets of bean curd into slices青菜洗净，去老叶，取嫩叶。藕、莴笋去皮刮洗干净，分别切成片。以上各料除鸭子外，均各分成两份，对称装盘围在火锅周围。wash lettuce clearly, use tender leaf. remove the peel of lotus and asparagus lettuce then wash clearly, both cut into slices,put them around duck.、另用炒锅置火上，下菜油烧热，下泡姜片、泡竦椒节、豆瓣酱末、老姜（拍破）Then light

19、your hot pot devices, heat the vegetable oil, and put in ginger slices pickled peppe thick broad-bean sauce ,old ginger slices炒几下，滗去余油，下猪油、蒜瓣、花椒等再炒几下，倒入煮鸭子的汤，煮10 分钟fried a moment, pull out the rest vegetable oil, put in lard oil , garlic clove, Chinese prickly ash ,then fried a moment also,pull in t

20、he soup to boil the duck ,for 10 minutes.，下鸭块、啤酒、白糖、盐、味精、胡椒面，烧开，打去浮沫。然后将汤及鸭块等舀then put in ducks, beer ,sugar, salt monosodium glutamate,pepper,boil to boiling，入火锅中上桌，点燃火，边吃边煮，各种荤素菜随意烫食。味碟每人一个，用麻油加盐和味精拌成。Then pull out duck and soup,pull into hot pot and then to the desk,and light it ,eat while boil , any meat and vegetable all can put in.注：煮鸭的汤不要一次用完，在吃的过程中，用来补充锅内汤汁。此火锅也可用鸡汤、骨头汤制作。若喜食辣者，可以加入干辣椒节，其味更烈。NOTE: the soup which boil the ducks,do not use up,when you can use while you are eating,if you would like to more spicy,please