菜单设计英语

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 salt 1 1/2 tbsp Brandy (optional) 1 Egg (beaten) 1 tbsp Cornflour 600 ml Vegetable oil 1 spring Onion (cut in to 1inch) 100 g Canned bamboo shoot 1 Green pepper (diced) Sauce : 3 tbsp wine vinegar 3 tbsp sugar 1/2 tsp salt 2 tbsp Tomato puree or sauce 2 tbsp Orange juice 1 tbsp Soy sauce 1 tbsp Sesame oil 1 tbsp Cornflour Directions: 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.

一、英语范文：

EGG DROP SOUP

INGREDIENTS:

蛋花汤

4 cups chicken broth or stock、2 eggs, lightly beates、1 -2 green onions, minced、1/4 teaspoon white pepper、Salt to taste、A few drops of sesame oil (optional).

原料：

鸡汤四杯，蛋两只轻轻敲破，大葱剁碎，四分之一茶匙白胡椒，盐少许，麻油(选加)。

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.Very slowly pour in the eggs in a steady stream.

配制：

将鸡汤四杯入汤锅或炒锅(加水)煮沸，加白胡椒与盐及麻油煮一分钟，缓缓将蛋汁不间断倒入。

To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.Garnish with green onion and serve.

搅碎并顺时针快速搅拌一分钟，使之成细条带状，顺时针轻搅直至蛋花成型。添加葱花即可上桌。

设计菜谱的注意事项：

1、设计菜谱的时候，应有要熏陶地传递这种感知，并让消费者注意到菜谱的设计切合品牌调性。

2、设计菜谱应该注意让菜谱切合品牌调性以及保证菜品结构清晰。同时，餐厅经营者还得以施用明暗对立统一、多色彩结成、食物与插画组合等艺术抓住主顾的对菜品的吸引力。

3、餐厅经营者可以针对将同一版面的菜品打乱重新梳理才好，要有很强烈的主线才好，这样的菜谱可以很大几率增强消费者点餐数量的多与少。

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