守望的夜
西红柿炒鸡蛋的菜谱以及做法--The tomato fries the egg Raw material: Egg 3,Tomato 150 grams,Vegetable oil 4 soupspoon,Salt, monosodium glutamate respectively right amount,Sugar 1 soupspoon. Manufacture process: After 1st, burns the tomato cleaning with the boiling water, goes to the skin, goes to the peduncle, the slice is ready to be used. 2nd, infiltrates the egg in the bowl, adds the salt, evenly is ready to be used with the chopsticks full whipping. 3rd, the wok puts the oil 3 soupspoon to burn the heat, puts in the egg in the pot to fry is ripely abundant is ready to be used. 4th, the surplus oil will burn the heat, will get down the tomato piece to stir-fry before stewing fries, puts the salt, the sugar fries the moment, will pour into the egg to turn fries several pots namely to become. When stirs fry system this vegetable, wants the strong fire to be intensive. Although this vegetable is the ordinariest simple dish, but fries quality may know. Is called the cooking technique now at last. 炒土豆--FRIED POTATOES 3-4 potatoes1/4 cup oil, approximately1 onion, chopped2 cloves garlic, chopped1/2 pound fresh mushrooms, unsliced (sliced, canned mushrooms can be substituted, if need be)1/4 cup hulled sunflower seedssalt and pepperHeat 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.
kokomi0827
［糖醋鸡块］（做法中英文对照注解） 用料：腍脷大只鸡髀2只（重约600克），姜丝1汤匙，葱2条切丝，鸡蛋半只。 腌料： 麻油、胡椒粉少许，盐1/3茶匙。 芡： 浙醋3汤匙，水3汤匙 ，茄汁11/2汤匙，糖21/2汤匙，生粉一茶匙，盐1/4茶匙。 做法： 1、鸡髀洗净抹干水，斩件（或去骨，肉切厚件）；加腌料腌20分钟。 2、鸡蛋加生粉2汤匙拌匀成浓糊状，加入鸡块拦匀。 3、烧热平底镬或中式镬，放下适量之油烧滚，将鸡一件件放入油镬中，炸熟捞起。 4、在镬中放下1汤匙油，爆香姜丝，下芡煮滚，放下鸡块炒匀上碟，放下葱丝。 注：浙醋可用大红浙醋或镇江香醋均可。 CHICKEN IN SWEET AND SOUR SAUCE Iogredients: 2 chicken legs, about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions,shredded;1/2 egg Marinade: Dash of sesame oil and pepper;1/3 tsp salt Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt Method: 1.Wash, wipe and chop chicken legs into pieces. Marinate for 20 minutes. 2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well. 3.Heat up enough oil in frying pan or wok.Add in chicken gradually and deepfry until cooked.Drain. 4.Saute ginger with 1 tbsp of oil. Pour in thickening and bring to boil.Add in chicken. Mix well.Dish up.Sprinkle with spring onions. * Red vinegar is Zhejiang vinegar.
原谅未来的未来
你自己看情况删减吧！！The Famous Peking Duck（北京烤鸭介绍） 北京烤鸭 中国传统菜谱 by Guest Author Ronghe YuEdited by Rhonda ParkinsonAlong 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）菜谱 recipes 咕咾肉 中国传统菜谱 This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.Serves 4 to 6Ingredients: * 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 neededPreparation:Directions for sweet and sour porkCut 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.
咚董董动
1.西红柿炒蛋ingredients:1. 2 eggs 1/4 t. salt pinch of pepper 2. 3 tomotoes, cut in chunks 1/8 t. salt 1 c. water 2 t. ketchup 1 t. cornstarch chopped spring onion method: 1. Beat the eggs lightly. Add ingredient One. 2.Heat 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok. 3. Clean the wok. 4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high heat.Remove from heat. 5.Sprinkle with choppd spring onion. 2.sweet and sour pork甜酸肉Ingredients:1 kg Pork Belly ( 1 inch cubes)1 tsp salt1 1/2 tbsp Brandy (optional)1 Egg (beaten)1 tbsp Cornflour600 ml Vegetable oil1 spring Onion (cut in to 1inch)100 g Canned bamboo shoot 1 Green pepper (diced)Sauce :3 tbsp wine vinegar 3 tbsp sugar1/2 tsp salt2 tbsp Tomato puree or sauce2 tbsp Orange juice1 tbsp Soy sauce1 tbsp Sesame oil1 tbsp CornflourDirections: 1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.3. Mix the sauce ingredients together in a bowl.4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels. 5. Now heat a pan and add the sauce mix and heat till slightly thick. 6. Mix the sauce with the meat & vegetable just before serving.
Honeychurch
Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.
（麻婆豆腐，是四川省传统名菜之一，属于川菜。）
The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.
（主要原料为配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）
The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.
（麻来自花椒，辣来自辣椒。）
This dish highlights the "hot and spicy" features of sichuan cuisine.
（这道菜突出了川菜“麻辣”的特点。）
It has a unique taste and smooth taste.
（其口味独特，口感顺滑。）
Today, mapo doufu travels far and wide.
（如今，麻婆豆腐远渡重洋。）
In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.
（在美国、加拿大、英国、法国、越南、新加坡、马来西亚、日本、澳大利亚等国安家落户。）
From a home - style dishes jumped onto the great hall, has become an international food.
（从一味家常小菜一跃而登上大雅之堂，成了国际名菜。）
扩展资料
麻婆豆腐历史起源：麻婆豆腐始创于清朝同治元年（1862年），在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。店主陈春富（陈森富）早殁，小饭店便由老板娘经营，女老板面上微麻，人称"陈麻婆"。
当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。
参考资料来源：百度百科-麻婆豆腐
参考资料来源：百度百科-家常菜
下一个路岔
1、香妃鸡(steamed chicken with saltedsauce)
2、糖醋鸡块（chicken in sweet and sour sauce）
3、三杯鸡翼（chicken wings in three cups sauce）
4、赛海蜇拌火鸭丝（shredded roast deck with wnow fungus)
5、杂菜拌鸭脷(duck tongues with assorted vegetables)
6、卤炸乳鸽(deep-frie pigeon in spiced sauce)
7、蜜糖子姜鸡（honey chicken with ginger shoors)
8、苹果咖喱鸡(curry chicken with apple)
9、百花凤翼（stuffed chicken wings with shrimp paste)
10、香荽鸭翼(duck wings with coriander)
11、陈皮鸭脷(fried duck tongues with tangerine peel)
12、榄仁炒鱼环(fried minced dace with olive seeds)
13、黑豆煲鱼头汤(fish head soup with black beans)
紫竹幽阁Nina
西班牙小油条配巧克力酱
Ingredients
配料
50g butter, melted
50g黄油，融化
½ tsp vanilla extract
½茶匙香草精
250g plain flour
250g纯面粉
1 tsp baking powder
1茶匙发酵粉
about 1 litre sunflower oil
约1公升葵花籽油
few chunks of bread
几大块面包
For the sauce
酱料
200g bar dark chocolate, not too bitter, broken into chunks
200g黑巧克力棒，不要太苦的，弄成块
100ml double cream
100ml高脂厚奶油
100ml whole milk
100ml全脂牛奶
3 tbsp golden syrup
3汤匙金黄色蔗糖浆
½ tsp vanilla extract, if you have some
½茶匙香草精（如果有的话）
For the cinnamon sugar
肉桂糖
100g caster sugar
100g细砂糖
2 tsp cinnamon
2茶匙肉桂
Method
做法
1.Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract.
壶里水烧开，量好350ml沸水倒进罐里，加入融化的黄油和香草精。
2.Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.
把面粉和发酵粉筛好，放入一个大的搅拌碗中，加入一大捏盐。
3.Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.
面粉中间挖个洞，倒入罐里的混合物，用木匙快速搅拌，直到没有面疙瘩。
4.Rest for 10-15 mins while you make the sauce.
放置10-15分钟，你可以利用这个时间做酱料。
5.Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
把所有酱料配料放进平底锅里，使它们慢慢融合在一起，偶尔搅拌一下直到酱料光滑发亮。开小火保温。
6.Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
在一个大炖锅中倒入三分之一的油，加热45秒至1分钟至面包块变成棕色。在盘子里铺上厨房纸，把砂糖和肉桂充分混合。
7.Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size.
挤花袋上安一个星形花嘴，1.5-2cm宽正好。
8.Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.
把放置备用的面团放入挤花袋里，挤出2-3条直接放入平底锅中，用厨房剪刀把每条面团剪开。
9.Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray.
用锅炸至金黄酥脆，然后用篦式漏勺捞出来，放在铺好厨房纸的盘上把油沥干。
10.Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
剩下的面团分批炸好，同时在炸好的西班牙小油条上涂上肉桂糖。
11.Once you’ve cooked all the churros, serve with the chocolate sauce, for dipping.
所有小油条都炸好以后，把巧克力酱作为蘸料一起端上桌。
扩展资料：
西班牙油条（西班牙语：Churros直译油条），亦作西班牙式炸小油条吉事果，拉丁果，是一种源于西班牙的条状面食，但亦在拉丁美洲、法国、葡萄牙、美国及加勒比海多个以拉美裔人口为主的岛屿盛行。
西班牙油条与中国的油条类似，两者都是当地早餐时经常会食用的食品. 西班牙油条的制作技术可能是从中国经葡萄牙传入的。
参考资料：西班牙小油
爱宇冰冰
英文的菜谱：
1、
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 (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 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：
2、
西红柿炒鸡蛋英文菜谱: You’ll need four eggs three tomatoes one onion a little oil salt and pepper first slice the onion and tomatoes next in a frying pan fry the sliced onions and oil until it turns light brown then add the tomatoes after frying the tomatoes and onions for about tow minutes add some salt an pepper break four eggs into a bowl and beat them with a fork for one or tow minutes heat a few table spoons falls of oil in the frying pan and tomato mixture finally for the on let you have and serve it on the plate 你需要准备4只鸡蛋，3个西红柿，1头洋葱，少许油、盐和胡椒粉。首先切好洋葱和西红柿，接下来用煎锅将洋葱煎成深褐色，然后加入西红柿，和洋葱一起煎大约2分钟，加入少许盐和胡椒粉调味（备用）。将4只鸡蛋打入碗中，用叉子搅拌1、2分钟。在煎锅中加几匙油烧热，倒入蛋糊和（煎过的）西红柿混合（煎熟），最后盛入盘中（即可）。
优质英语培训问答知识库
