英语菜谱图片简单

晕吧`人家要的是食谱,给你一个西红柿炒蛋的西红柿炒鸡蛋中英文菜谱配料：植物油，盐。注意，西红柿炒鸡蛋不用放鸡精或者味精，因为西红柿炒鸡蛋是吃一个“鲜”字，而西红柿炒鸡蛋的时候就有形成鲜味的物质析出，不需要再放提鲜的味精或者鸡精。这也是做这道菜的时候不放葱姜蒜的原因。制作方法：1。西红柿切成块，要大小不一，什么形状无所谓，鸡蛋打开放入碗中，打匀，放入少许的盐。2。锅内放入适量（炒鸡蛋的时候，油放多少很关键，我的经验是放相当于鸡蛋液的2／3）的油，等油热了的时候，（我后面详细讲如何判断油的温度），倒入鸡蛋液，注意这个时候，鸡蛋液会自然的凝固，不要动，等到这个鸡蛋液都凝固的时候（要小心油干了，造成鸡蛋糊了），用饭铲（也叫炒勺）从鸡蛋的边缘轻轻进入，将鸡蛋翻过来，煎一下，等两面的颜色都呈现金黄的颜色时候，把鸡蛋从锅里取出来（也可以不取，不过等熟练以后再说吧），这个时候锅里面应该还有一些油，把西红柿翻进去，翻炒几下，由于西红柿里面含有大量的水分，会有水份析出，这个时候把炒好的鸡蛋放进去，放入少许盐，翻炒几下，出锅。ps：有人喜欢做的时候，放一些水进去，本人不推荐，其实西红柿里的水份完全够用了，不用放水。还有，现在的西红柿质量不好，炒出来的菜不甜还有些苦味，出锅的时候可以适量放一些白糖。西红柿炒鸡蛋英文菜谱:thetomatofriestheeggrawmaterial:egg3,tomato150grams,vegetableoil4soupspoon,salt,monosodiumglutamaterespectivelyrightamount,sugar1soupspoon.manufactureprocess:after1st,burnsthetomatocleaningwiththeboilingwater,goestotheskin,goestothepeduncle,thesliceisreadytobeused.2nd,infiltratestheegginthebowl,addsthesalt,evenlyisreadytobeusedwiththechopsticksfullwhipping.3rd,thewokputstheoil3soupspoontoburntheheat,putsintheegginthepottofryisripelyabundantisreadytobeused.4th,thesurplusoilwillburntheheat,willgetdownthetomatopiecetostir-frybeforestewingfries,putsthesalt,thesugarfriesthemoment,willpourintotheeggtoturnfriesseveralpotsnamelytobecome.whenstirsfrysystemthisvegetable,wantsthestrongfiretobeintensive.althoughthisvegetableistheordinariestsimpledish,butfriesqualitymayknow.iscalledthecookingtechniquenowatlast.

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 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.Fish-Flavored Shredded Pork / 鱼香肉丝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 肉丝 30克 水发黑木耳 20克 青椒丝 30克 胡萝卜丝 2大勺 沙拉油 1支 青葱 2瓣 蒜 10克 泡椒 10克 姜 腌料： 1/4小勺 鸡精 1/2小勺 玉米淀粉 1/3小勺 沙拉油 酱汁： 1小勺 食盐 1/2小勺 鸡精 1小勺 白砂糖 1小勺 陈醋 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.肉丝加入腌料静置15分钟。把酱汁原料混合备用。木耳用清水泡好后切成丝。姜蒜和泡辣椒剁成末。 炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。随放木耳，青椒丝和胡萝卜丝大火翻炒。倒入备好的酱汁，翻炒均匀后即可盛盘。

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.

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.