英文菜谱制作过程

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

1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.

2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.

3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.

4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper.

5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges.

6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.

7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.

8. Serve in a hot bowl with plain or fried rice.

糖醋鲤鱼的制作注意：

1、鲤鱼鱼腹两侧各有一条同细线一样的白筋，去掉可以除腥味。2、鲤鱼因为它们本身就具有很好的鲜味，所以制作过程中可以不放味精。

3、鲤鱼剖开洗净，放牛奶中泡一会儿可除腥提鲜。

4、炸鱼时手提鱼尾，边炸边用热油淋浇鱼身，定型后再全部入油浸炸。5、做汤的时候注意口味的调和，勾芡的时候浓度要把握好。

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