英語食譜與烹飪技巧

1、正宗北京烤鴨的做法中國享譽世界的一道菜是什么？北京烤鴨有沒有？都說不到長城非好漢，到了北京沒吃北京烤鴨就等于沒來過北京，就這話給北京烤鴨蒙上了一層神秘的面紗，另無數(shù)人垂涎（小編個人是偏素食，實在是吃不出來有嘛特別，但是這年頭炒作效應(yīng)?。?，每年春節(jié)，在北京上班上學(xué)的孩子們回家必買的一個特產(chǎn)是什么？全聚德烤鴨有木有？放寒假期間，沃爾瑪賣得最好的一件商品就是“北京烤鴨”。譯言網(wǎng)的龐冰心譯者為大家翻譯了中英對照，如何在家自制烤鴨，過春節(jié)在家里試試吧。1. Trim the legs and wings of your duck back to the first joint. Remove any f

2、at from the cavity and check for any remaining feather stubs. Slide your fingers under the skin and loosen all over 1.從鴨腿的第一個關(guān)節(jié)處斷去鴨腳和翅膀，檢查鴨毛是否煺干凈，取出內(nèi)臟。然后進行涮膛，把鴨腔、鴨頸、鴨嘴洗涮干凈，將回頭腸及腔內(nèi)的軟組織取出，用手指濾鴨皮，使其無血污。  2. String your duck onto whatever hanging device you prefer and then bring a large pot of wate

3、r to the boil. Add 150g white venegar then take off the boil and plunge the duck in for 10 seconds. Hang the duck back up and allow it to cool for a minute or two. Repeat this process five times 2.用線把鴨身串好，將其吊掛，然后將一大鍋水燒沸。添加150克白醋，用沸水澆燙鴨身10秒鐘。將鴨身重新吊掛，待其冷卻一、兩分鐘后，重復(fù)剛才的步驟5次。  3. Grind 5g each of sal

4、t, star anise, orange peel, ginger, cinnamon, szechuan pepper and a couple of cloves and use to powder the cavity of the duck 3.取食鹽、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，將其填入鴨腔。  4. Either hang the duck in the blast from a fan or leave it uncovered overnight on a rack in the fridge. This will dry the skin

5、4.將已燙皮的鴨子掛在通風(fēng)處，既可將其懸掛在風(fēng)扇可以吹到的地方，也可放在冰箱物架上，無需遮蓋。這樣可將鴨皮風(fēng)干。  5. This is maltose, the secret ingredient available from Chinese groceries. It's about a quarter as sweet as sugar syrup but has the consistency and adhering power of epoxy glue and caramelises beautifully 5.下圖中是麥芽糖，是一種秘密配料，可在食品店購得。其

6、甜度是糖漿的1/4,但含有稠度與粘度較好的環(huán)氧膠，用麥芽糖上色可使鴨身色澤鮮美。 6. Melt 200g of maltose in a pan with a little boiling water and stir in 50g each of rice vinegar and dark soy sauce Photograph: Tim Hayward/Guardian  6.在平底鍋中倒一點沸水，溶解200克麥芽糖，加米醋與老抽各50克。7. Paint a layer of the glaze onto the duck's skin and allow to d

7、ry in the air from the fan. Repeat the process until you've built up a substantial, toffee-like coating 7.用糖水給鴨皮打上一層色，用風(fēng)扇吹干。重復(fù)這一步驟，直到鴨身定型，皮膚成中褐色再停止。   1 / 88. Again, this can be done in the fridge 8.然后將鴨子重放入冰箱保存。  9. Put some boiling water in the bottom of the roasting tin and place th

8、e duck in a 200C oven, immediately turning the temperature down to 160C. Avoid the temptation to peek for at least the first 10 minutes 9.在烤制容器里放一些沸水，把鴨子放進200°C的烤箱，立即將溫度調(diào)至160°C。避免在10分鐘內(nèi)開箱查看。   10. After an hour and a half the duck should be perfect. Allow to cool for a little to settl

9、e the juices and let the glaze harder. If you want to shred your duck meat, restaurant style, allow it to cool completely, refrigerate overnight and then reheat in a slow oven before shredding with forks 10.一個半小時之后，鴨子就該熟了。冷卻幾分鐘，淋上香油，增加光亮。如果您想嘗試飯店的食用方法，將鴨肉切片，那就讓其完全冷卻，冷藏一夜，再用文火烘箱加熱，然后用叉享用。11. If you w

10、ant to be a little more authentic - and trust me this version is worth it - serve thin shavings of skin and fat with just the smallest amounts of meat, along with pancakes, plum sauce and spring onions. Save the rest for a stir-fry course later 11.如果您想享用更正宗的北京烤鴨，相信我，這個方法保準(zhǔn)可靠，趁熱將鴨片皮、少量鴨肉，伴以京蔥、青瓜、甜面醬及

11、薄餅同食。  小雞燉蘑菇 主料：童子雞750克-1000克、蘑菇75克 （最好是東北的榛蘑） 調(diào)料：蔥、姜、干紅辣椒、大料、醬油、料酒、鹽、糖、食用油 做法： 1.將小仔雞洗凈，剁成小塊； 2.將蘑菇用溫水泡30分鐘，洗凈待用； 3.坐鍋燒熱，放入少量油，待油熱后放入雞塊翻炒，至雞肉變色放入蔥、姜、大料、干紅辣椒、鹽、醬油、糖、料酒，將顏色炒勻，加入適量水燉十分鐘左右后倒入蘑菇，中火燉三四十分鐘即成。The chick stews to pester material: Young chicken pesters ,mushroom, Onion , the ginger, cook

12、ing wine , salt , candy , edible oilmethod of work:1. Wash small chick clean , chop becoming a small piece; 2. With temperature bleb, 30 minutes, wash the mushroom clean a stand-by; 3. The seat boiler fever of burning , puts a little oil inside, the queen introduction chicken piece turns fever of tr

13、eating oil over stir-fry, put onion , ginger , aniseed inside till chicken changes colour , do the pimiento , salt , soy sauce , candy , cooking wine , colour is stir-fried dividing evenly, add appropriate amount water stew to be in favor for about 30 minutes in pouring into a mushroom behind ten mi

14、nutes or so, stewing being to be accomplished.紅燒肉的做法1、把買回的五花肉（就是那種瘦肉和肥肉曾層疊狀的）切成1厘米見方（厚度不管，只管長寬）；2、鍋里放油（多放點），熱后放入糖（白糖也可）一勺（可多放點），炒到糊為止（這時候鍋里應(yīng)該在冒濃煙，別怕）。倒入切好的肉和調(diào)料（厚片的姜、成瓣（不要弄碎）的蒜頭、桂皮、干辣椒、八角、橙子皮（非陳皮），大火爆炒三分鐘，這時肉變成了深紅色；3、加入鹽適量、老抽一勺、醋1/5勺、糖半勺、料酒兩勺、雞精半勺、清湯（冷水也可）至淹沒肉3毫米，大火煮沸（開始冒香味了）；4、倒入燉鍋小火熬1個半小時，此時湯應(yīng)很少且呈粘

15、稠狀（如果湯太多可大火收湯，但要站在旁邊看著），加入青椒（不是很肥的那種燈籠椒），可加點香菜，然后嘗一下咸淡，再燉3分鐘。Please help translate the Chinese cookbook according to the practice of Chinese menu, braised pork are as follows:1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,2, a pot

16、 of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into

17、a deep red meat,3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if

18、 the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.紅燒排骨的做法 Braised Spare Ribs in Brown SauceHow to make home-style Chinese pork ribs tender without over-cooked? Today I would l

19、ike to recommend 0How to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommend this popular dish which is one of our family favourites. The recipe is super easy, the added sweet and sour taste would make your mouth water.家常排骨怎么紅燒才好吃？不用長時間燉也能讓它嫩？今天向大家推薦的是我家飯桌上的

20、美味紅燒排骨，家里大人小孩都喜歡。一點點糖醋味，入味也挺適合。做法超級簡單，當(dāng)我很想偷懶時也會考慮做它。Yield: 3-4 servings（3-4人份） / Start to finish : 20 mimutes（用時20分鐘左右），tablespoon)湯匙 short to tbspIngredients:原料：. 1 + 3/4 cup（300g）pork spare ribs，cut to small pieces (2 inches). 1 + 3/4 cup（300g）排骨，切小塊. 1/3 cup （about 8）small baby carrots. 1/3 cup （

21、約8個）小胡蘿卜. 2/3 cup yellow onions，shredded. 2/3 cup 洋蔥，切細條或切丁. 1/2 cup yellow or green peppers，cut to strips. 1/2 cup 黃椒或青椒，切條Seasonings and Sauces:調(diào)料：(1). 2 Tbsp. Chinese cooking wine2 tbsp 老酒. 2 tsp. Chinese vinegar2 tsp 香醋. 1 piece ginger1片姜. 1 clove garlic，crushed1個蒜瓣泥. 3-4 pieces dry orange peel3

22、-4片干陳皮. 6-8 pieces Szechwan peppercorn幾個花椒. 2 pieces anise2個八角. 2 tbsp. water2 tbsp 水. 3 tbsp. light soy sauce3 tbsp 生抽（2）.1 tbsp. starch1 tbsp嫩肉淀粉或地瓜粉（3）.2 tbsp. vegetable oil2 tbsp 蔬菜油（4）. 1 tsp. dark soy souce1 tsp老抽. 2 tbsp. crystal rock candy2 tbsp冰糖. 3/4 cup water3/4 cup 水Method:做法：1. Combine

23、the pork ribs with the marinade sauce (1), set about 10 mimutes.1、將排骨放入調(diào)料（1），腌10分鐘。腌過排骨后的余下調(diào)料留著，備用。2. Then mix the pork ribs with the starch (2), set about 1 mimutes.2、從調(diào)料（1）中取出排骨，均勻抹上調(diào)料（2），腌1分鐘。3. Heat 2 tablespoons oil in the pan at medium-high heat. Add the ginger first then stir in onion, stir t

24、ogether for half a minute,or until onion is translucent.3、用一個姜片抹油鍋，然后中高火燒熱放入蔬菜油，再放入洋蔥炒約半分鐘至半透明。4、Add the pork ribs and continue stirring for about 2 minutes,until the pork ribs turn lightly brown on both sides.4、然后放入排骨炒一會，待排骨有點上焦，即倒入腌過排骨后的余下調(diào)料，和調(diào)料（4）。5、Then add the rest of remained marinade sauce (1

25、),and sauce (4),stir a few times,then cook at medium heat with cover until one third of the sauce is left.5. 然后根據(jù)個人口味放調(diào)料1和4中的調(diào)料，然后用中火men至剩1/3的汁兒左右6、Add the carrots and peppers,stir a few times, cover then cook until the meat is tender and the sauce starts to thickene slightly, ( add 1 tsp. Chinese a

26、romatic vinegar for better smell and taste), now it is ready to serve. Enjoy!5、蓋上鍋蓋讓排骨中火燒，燒至水余1/3時，再放入黃椒或青椒、和胡蘿卜，直至水快燒干，（依排骨口味，可以再適當(dāng)加入 1 tsp 香醋速炒一下?；蛘卟患右部梢?。）排骨成略粘稠狀態(tài)，起鍋裝盤。紅燒茄子的做法 Braised eggplantBraised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 紅燒茄子 Braised e

27、ggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 紅燒茄子的材料：茄子、香菜、蒜瓣、醬油、糖、鹽、水、油Braised eggplant production process: 紅燒茄子的制作過程：1. First eggplant, peeled, cut hob fast. Put like a bowl, sprinkled with salt evenly, side scatter stirring. And then put aside. 1.先將茄子去皮，切成滾刀快。

28、放如一大碗內(nèi)，均勻的撒上一層鹽，邊撒邊攪拌。然后放到一邊備用。2. At this time, you can peel the garlic, wash the parsley. Garlic cloves cut into the pile in the bowl, to the little soy sauce. Add a little sugar and water, lobbied for a bowl. Coriander finely chopped (if you are skilled, you can see the approval of the LD will be

29、sub-TV. Because the eggplant will also flooded a) about 30 minutes later, the effort to deserve it began. 2.這時候，你可以剝蒜，洗香菜。將蒜瓣切成蒜絨放在碗里，到上一點醬油。加一點白糖和水，湊夠一碗。香菜切末(要是你是熟練工的話，可以在LD的批準(zhǔn)下看會子電視。因為茄子還要淹一會)大概30分鐘后，使力氣的活該開始了。3. Grabbed the bowl inside the eggplant, desperately clutching try to grip the water dry

30、. The more dry grip, the more incense burning out of eggplant. 8 min heat until the oil when the golf ball will grip the eggplant into the pot. Scoop eggplant color to the recipe as just configured in accordance with soup. Boiled off a small fire, remember that even pace. Otherwise, one side must be

31、 as fast eggplant Bao, while as Cao Cao. Tom received almost so, turn off the heat to enter coriander, turn the pot a few, the plate.3.抓起大碗里面的茄子，拼命的攥盡量把水攥干。攥的越干，燒出來的茄子越香。待油8分熱的時候，將攥成球球的茄子下鍋。炒到茄子變色到如剛才按照秘方配置的湯料。燒開后關(guān)小火，記得還要翻翻。要不然茄子快一定是一邊象包公，一邊象曹操。等湯收的差不多了，關(guān)火到入香菜末，翻鍋數(shù)下，裝盤。 香菇炒肉的做法 Mushroom PorkMus

32、hroom Pork 香菇炒肉 Technology: fried 工藝：炒Mushroom Pork production of materials: 香菇炒肉的制 Mushroom Pork 香菇炒肉Technology: fried工藝：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豬肉(瘦)200克,香菇（鮮）200克Seasoning: lard (refining) 75 grams, 3 grams of

33、 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調(diào)料：豬油（煉制）75克,鹽3克,料酒10克,大蔥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：1. meat and mushroom slices, respectively;1. 肉和香菇分別切片；2. meat, salt, cookin

34、g wine and mix well on the wet starch slurry;2. 肉用鹽、料酒拌勻，漿上濕淀粉；3. with cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, black pepper, wet starch into juice;3. 用料酒、味精、蔥、姜、湯、花椒面、胡椒面、濕淀粉對成汁；4. wok hot grease, oil heat under the meat after, while promoting the bottom with a spoon

35、 until the pork spread;4. 炒鍋燒熱注油，油熱后即下肉片，邊 下 邊 用 勺推動，待肉絲散開；5. to be shed taste, add mushrooms and fry a few times, then pour on the good juice, to be turned even when blistering serve.5. 待散出味后加香菇炒幾下，再倒入對好的汁，待起泡時翻勻即成?？оＨ怙埖淖龇?Curried Beef and RiceCurried Beef and Rice 咖喱牛肉飯(makes 4 servings) 4人分量Ingr

36、edients: 主料： 1 pound flank（側(cè)腹牛排 Curried Beef and Rice 咖喱牛肉飯(makes 4 servings)4人分量Ingredients:主料：  1 pound flank（側(cè)腹牛排） steak, trimmed of excess fat一磅牛排（約一斤），把肥油去掉 1/2 cup green onions, chopped1 / 2杯切碎的洋蔥 1 clove garlic, minced1瓣切碎的大蒜 2 tablespoons curry powder2湯匙咖喱粉 1/2

37、teaspoon salt1/2茶匙鹽1/4 teaspoon turmeric1 / 4茶匙姜黃 2 medium-sized tomatoes, chopped2個不大不小的西紅柿切碎 2 cups cooked rice (or pasta)2杯煮熟的米飯（或面食）Directions:做法：1. Wash and cook rice according to package instructions.淘米做飯就可以pass了吧2. Cut steak diagonally（對角的） across the grain into thin slices.按紋理將牛排切成薄片3. Spray a large skillet with lowfat cooking spray and heat to medium-high heat. Add green onions and garlic and sauté for 2 minutes then add curry powder, salt, tu