豉油蒸蛋英文

steamed egg custard你应该到中山书展那儿买精装，英文的食谱书的

西餐菜谱的中英对照，存放在这里，等偶的加拿大老师来中国看奥运的时候用，HOHO～ 西餐菜谱的中英对照 色拉： salad nicoise 尼斯式色拉 gelatin salad 胶状色拉 sunshine salad 胡萝卜色拉 waldorf salad 沃尔多夫色拉 vegetable combination salad 蔬菜大会色拉 mixed salad 什锦色拉 home-made vegetable salad 家常蔬菜色拉 fruit salad 水果色拉 vegetable salad 蔬菜色拉 chicken laesar salad 卤鸡色拉 tossed salad 油拌色拉 肉类如下： rump steak 牛腿排 T-bone steak T形骨牛排 roast sirloin beef 烤牛外俏 green fillet 青春里脊 fillet steak, country style 乡村里脊扒 beef steak curried 咖喱牛排 plain fried calf ribs 清煎小牛排 fried calf ribs 炸小牛排 roast veal 烤小牛肉 ham steak 火腿扒 sauté pork chop 嫩煎猪排 roast lamb 烤羔羊肉 lamb couscous 羊肉库司 charcoal grilled minced lamb 串烤羊肉饼 roast saddle of mutton 烤羊里脊 grilled mutton chop 铁扒羊排 salami 意大利香肠 bologna sausage 大红肠 game pie 野味排 pastrami 五香烟熏牛肉 ham and sausage 火腿香肠 bear's paw 熊掌 breast of deer 鹿脯 beche-de-mer; sea cucumber 海参 sea sturgeon 海鳝 salted jelly fish 海蜇皮 kelp, seaweed 海带 abalone 鲍鱼 shark fin 鱼翅 scallops 干贝 lobster 龙虾 bird's nest 燕窝 roast suckling pig 考乳猪 pig's knuckle 猪脚 boiled salted duck 盐水鸭 preserved meat 腊肉 barbecued pork 叉烧 sausage 香肠 fried pork flakes 肉松 饭点类： fried rice 炒饭 plain rice 白饭 crispy rice 锅巴 gruel, soft rice , porridge 粥 noodles with gravy 打卤面 plain noodle 阳春面 casserole 砂锅 chafing dish, fire pot 火锅 meat bun 肉包子 shao-mai 烧麦 glue pudding 汤圆 millet congee 小米粥 其它： bean curd 豆腐 fermented blank bean 豆豉 pickled cucumbers 酱瓜 preserved egg 皮蛋 salted duck egg 咸鸭蛋 dried turnip 萝卜干 ... 色拉 salad 火腿沙拉 ham salad 鸡沙拉 chicken salad 鸡脯沙拉 chicken-breast salad 鸡丝沙拉 shredded chicken salad 鸡蛋沙拉 egg salad 鱼片沙拉 fish salad 虾仁沙拉 shrimp salad 大虾沙拉 prawn salad 蟹肉沙拉 crab salad 素沙拉 vegetable salad 蔬菜沙拉 vegetable salad 鲜蔬菜沙拉 fresh vegetable salad 黄瓜沙拉 cucumber salad 鲜黄瓜沙拉 fresh cucumber salad 红烩鱼片 stewed fish slices with brown sauce 茄汁烩鱼片 stewed fish slices with tomato sauce 鸡蛋鲱鱼泥子 minced herring with eggs 鸡蛋托鲱鱼 herring on eggs 熏鲱鱼 smoked herring 熏鲤鱼 smoked carp 鸡肉泥 minced chicken meat; chicken paste 鸡肝泥 minced chicken liver; chicken liver paste 鸭肝泥 minced duck liver; duck liver paste 酿馅鸡蛋 stuffed eggs 奶酪酿馅鸡蛋 stuffed eggs with cheese 酿馅鸡 stuffed chicken 冷烤油鸡蔬菜 cold roast chicken with vegetables 冷烤火鸡 cold roast turkey 冷烤山鸡 cold roast pheasant 冷烤野鸡 cold roast pheasant 冷烤鸭 cold roas 汤 soup 清汤 light soup; clear soup; consomme 浓汤 thick soup; potage 肉汤 broth 奶油火腿汤 creamed ham soup; ham soup with cream 奶油鸡茸汤 creamed mashed chicken soup; mashed chicken soup with cream 奶油蟹肉汤 creamed crab meat soup; crab meat soup with cream 牛肉扒托蛋 beef steak with egg 鸡蛋牛肉扒 beef steak with egg 葱头牛肉扒 beef steak with onion 蔬菜牛肉扒 beef steak with vegetables 汉堡牛排 Hamburg steak; hamburger 德式牛肉扒 Hamburg steak; hamburger 德式鸡蛋牛肉扒 Hamburg steak with egg 德式牛肉扒蛋 Hamburg steak with egg 法式牛肉扒 French steak 罗马尼亚式牛肉扒 Rum steak 肉丝炒通心粉 fried macaroni with shredded meat 番茄汁炒通心粉 fried macaroni with tomato sauce 黄油炒通心粉 fried macaroni with butter 鸡肉火腿炒通心粉 fried macaroni with chicken and ham 肉汁炒通心粉 fried macaroni with meat sauce 大虾鸡蛋炒通心粉 fried macaroni with prawns and eggs 奶酪口蘑烤通心粉 macaroni au gratin 中餐菜谱 Chinese Meal Menu 肉类 Meat 白切肉 boiled pork sliced 白扣羊肉 boiled mutton 爆牛肚 fried trips 扁豆肉丝 shredded pork and french beans 冰糖肘子 pork jiont stewed with rock sugar 菠萝香酥肉 sweet-and-sour pork with pineapple 叉烧肉 bbq pork(cantonese tyle)/grilled pork 炒腊肉 stir-fried smoked pork 炒木须肉 fried shreds of pork,fungus and eggs ,meat with omelet and fungus 炒里脊丝 saute pork fillet shreds 炒肉片 fried pork sliced 炒肉丁 fried meat cubes 炒肉丝 fried shredded pork 炒猪肝 fried pork liver 炒肚尖 fried tip of pig’s tripes 炒羊肚 fried lamb tripes 豉汁牛肉 fried beef with soy bean sauce 葱爆肉丁 sliced pork with scallion 葱爆肉粉丝 pork slices with vermicelli 葱爆羊肉 fried mutton slice with green scallion 葱头牛肉丝 shredded beef with onion 脆皮三丝卷 crisp rolls of pork,sea-cucumber and bamboo shoots 冬笋炒肉丝 asute shredded pork with bamboo shoots 冬菇猪蹄 pig’s trotters with mushrooms 冬菜扣肉 steamed spicy cabbage abd pork 豆瓣牛肉 beef in chilli bean sauce 炖猪蹄 stewed pig’s trotters 粉蒸排骨 steamed spareribs with rice flower 咖哩牛肉 fried curry beef 干煸牛肉丝 sauteed beef shreds with chilli 宫爆腰花 stir-fried kidney with chilli and peanuts 古老肉 sweet-and-sour pork 蚝油牛肉 oyster sauce beef 红烧肉 stewed pork with brown sauce 红烧狮子头 stewed meatballs with brown sauce 红烧排骨 spareribs with brown sauce 红烧肘子 pork leg braised in brown sauce 红烧蹄筋 braised tendon with brown sauce 红烧牛肉 beef with brown sauce 红烧羊肉 mutton braised in brown sauce 红油肚丝 shredded tripe with chilli sauce 滑肉片 sliced prok with cream sauce 滑溜里脊 saute fillet with thick gravy

马赛鱼羹（Bouillabaisse），烤火鸡（Roast turkey），罗宋汤（Russian soup），黄油鸡卷（chicken roll with butter），鸡丁沙拉（chicken salad）。

1、马赛鱼羹（Bouillabaisse）

马赛鱼羹是一道法式菜肴。主要原料是新鲜的鱼及海鲜 。里面最主要的材料都是当地再加上一些香料及番茄酱汁烹煮而成的。

2、烤火鸡（Roast turkey）

烤火鸡是一道菜品，制作原料主要有北美洲的家禽火鸡等。烤火鸡在西方人的感恩节和圣诞节餐桌上必不可少的一道菜。人们用于烤火鸡的工具，主要是电烤箱或者更原始的木炭。

此菜起源于1620年，英国移民为了感谢救助他们的印第安人，移民们举行了丰盛的感恩会，用烤火鸡和玉米糕点款待印第安人。

3、罗宋汤（Russian soup）

罗宋汤是发源于乌克兰的一种浓菜汤。罗宋汤大多以甜菜为主料，常加入马铃薯、红萝卜、菠菜和牛肉块、奶油等熬煮，因此呈紫红色。

有些地方以番茄为主料，甜菜为辅料。也有不加甜菜加番茄酱的橙色罗宋汤和绿色罗宋汤。

4、黄油鸡卷（chicken roll with butter）

黄油鸡卷所属一款美食，主要原料有鸡脯肉750克，鸡腿肉100克，黄油250克，炸土豆丝500克，龙须菜250克，煮菜花250克，煮胡萝卜条250克，面包糠250克等，这道菜非常美味。

5、鸡丁沙拉（chicken salad）

鸡丁沙拉是以熟鸡丁、去皮熟马铃薯、熟豌豆、番茄、沙拉油为主要原料制成的沙拉。菜品色彩鲜艳，鲜美嫩滑，清香宜人。富含各种维生素，有多中矿物质，微量元素有许多。

先这样再那样然后就是这样了最后加上这个之后就好了

鸡蛋羹做法如下：

原料：鸡蛋、香葱、生抽、香油、温水

Material: eggs,chives,light soy sauce,sesame oil,with warm water.

1、将两个鸡蛋打到一个碗里，用打蛋器搅拌，加入240克温水

Crack two eggs into a bowl, whisk them up with a whisk and add 240 grams of warm water.

2、用滤网滤去泡沫和蛋筋，这是关键的一步，这样蒸出来的蛋羹才嫩滑。

Use a strainer to remove the foam，this is the key step of this steamed custard to tender.

3、过滤完后静置二分钟，彻底消除内部气泡。

Allow to stand for 2 minutes after filtration to completely eliminate internal bubbles.

4、水开后放进蒸屉，中火蒸十分钟，关火后闷五分钟。

Boil the water and put the bowl into the steamer. Steam it for ten minutes on medium heat.Then turn off the heat and simmer for five minutes.

5、出锅，倒入两汤匙生抽，撒入香葱碎末，滴几滴香油。

Remove from pan, pour 2 tablespoons light soy sauce, sprinkle with chopped chives, drop a few drops of sesame oil.

小贴士：

要用30至40度左右的温水搅拌，蛋液和水的比例在1:1.5到1：2之间，水越多越嫩滑。过滤很关键，气泡去除不干净，蒸出来的蛋羹有蜂窝眼，不建议覆盖保鲜膜，容易蒸化。

Tips：

Stir in warm water, about 30 to 40 degrees Celsius.

The ratio of egg to water should be between 1:1.5 and 1:2. The more water, the smoother.

Filtration is critical, bubble removal is not clean, steamed eggs have honeycomb holes.

It is not recommended to cover the plastic wrap, eggs easy to melt.

参考资料来源：百度百科-鸡蛋羹