英语食谱与烹饪技巧

1、正宗北京烤鸭的做法中国享誉世界的一道菜是什么？北京烤鸭有没有？都说不到长城非好汉，到了北京没吃北京烤鸭就等于没来过北京，就这话给北京烤鸭蒙上了一层神秘的面纱，另无数人垂涎（小编个人是偏素食，实在是吃不出来有嘛特别，但是这年头炒作效应啊），每年春节，在北京上班上学的孩子们回家必买的一个特产是什么？全聚德烤鸭有木有？放寒假期间，沃尔玛卖得最好的一件商品就是“北京烤鸭”。译言网的庞冰心译者为大家翻译了中英对照，如何在家自制烤鸭，过春节在家里试试吧。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.从鸭腿的第一个关节处断去鸭脚和翅膀，检查鸭毛是否煺干净，取出内脏。然后进行涮膛，把鸭腔、鸭颈、鸭嘴洗涮干净，将回头肠及腔内的软组织取出，用手指滤鸭皮，使其无血污。  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.用线把鸭身串好，将其吊挂，然后将一大锅水烧沸。添加150克白醋，用沸水浇烫鸭身10秒钟。将鸭身重新吊挂，待其冷却一、两分钟后，重复刚才的步骤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.取食盐、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，将其填入鸭腔。  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.将已烫皮的鸭子挂在通风处，既可将其悬挂在风扇可以吹到的地方，也可放在冰箱物架上，无需遮盖。这样可将鸭皮风干。  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.下图中是麦芽糖，是一种秘密配料，可在食品店购得。其

6、甜度是糖浆的1/4,但含有稠度与粘度较好的环氧胶，用麦芽糖上色可使鸭身色泽鲜美。 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.在平底锅中倒一点沸水，溶解200克麦芽糖，加米醋与老抽各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.用糖水给鸭皮打上一层色，用风扇吹干。重复这一步骤，直到鸭身定型，皮肤成中褐色再停止。   8. Again, this can be done in the fridge 8.然后将鸭子重放入冰箱保存。  9. Put some boiling water in the bottom of the roasting tin and place the duc

8、k 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，把鸭子放进200°C的烤箱，立即将温度调至160°C。避免在10分钟内开箱查看。   10. After an hour and a half the duck should be perfect. Allow to cool for a little to settle the

9、 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 10.一个半小时之后，鸭子就该熟了。冷却几分钟，淋上香油，增加光亮。如果您想尝试饭店的食用方法，将鸭肉切片，那就让其完全冷却，冷藏一夜，再用文火烘箱加热，然后用叉享用。11. If you want t

10、o 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鸭，相信我，这个方法保准可靠，趁热将鸭片皮、少量鸭肉，伴以京葱、青瓜、甜面酱及薄饼同食。

11、  小鸡炖蘑菇 主料：童子鸡750克-1000克、蘑菇75克 （最好是东北的榛蘑） 调料：葱、姜、干红辣椒、大料、酱油、料酒、盐、糖、食用油 做法： 1.将小仔鸡洗净，剁成小块； 2.将蘑菇用温水泡30分钟，洗净待用； 3.坐锅烧热，放入少量油，待油热后放入鸡块翻炒，至鸡肉变色放入葱、姜、大料、干红辣椒、盐、酱油、糖、料酒，将颜色炒匀，加入适量水炖十分钟左右后倒入蘑菇，中火炖三四十分钟即成。The chick stews to pester material: Young chicken pesters ,mushroom, Onion , the ginger, cooking w

12、ine , 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 treatin

13、g 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 minutes

14、 or so, stewing being to be accomplished.红烧肉的做法1、把买回的五花肉（就是那种瘦肉和肥肉曾层叠状的）切成1厘米见方（厚度不管，只管长宽）；2、锅里放油（多放点），热后放入糖（白糖也可）一勺（可多放点），炒到糊为止（这时候锅里应该在冒浓烟，别怕）。倒入切好的肉和调料（厚片的姜、成瓣（不要弄碎）的蒜头、桂皮、干辣椒、八角、橙子皮（非陈皮），大火爆炒三分钟，这时肉变成了深红色；3、加入盐适量、老抽一勺、醋1/5勺、糖半勺、料酒两勺、鸡精半勺、清汤（冷水也可）至淹没肉3毫米，大火煮沸（开始冒香味了）；4、倒入炖锅小火熬1个半小时，此时汤应很少且呈粘稠状（如果

15、汤太多可大火收汤，但要站在旁边看着），加入青椒（不是很肥的那种灯笼椒），可加点香菜，然后尝一下咸淡，再炖3分钟。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 of o

16、il (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 a dee

17、p 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 the

18、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.红烧排骨的做法 Braised Spare Ribs in Brown SauceHow to make home-style Chinese pork ribs tender without over-cooked? Today I would like t

19、o 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.家常排骨怎么红烧才好吃？不用长时间炖也能让它嫩？今天向大家推荐的是我家饭桌上的美味红烧排

20、骨，家里大人小孩都喜欢。一点点糖醋味，入味也挺适合。做法超级简单，当我很想偷懒时也会考虑做它。Yield: 3-4 servings（3-4人份） / Start to finish : 20 mimutes（用时20分钟左右），tablespoon)汤匙 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，切小块. 1/3 cup （about 8）small baby carrots. 1/3 cup （约8个）小

21、胡萝卜. 2/3 cup yellow onions，shredded. 2/3 cup 洋葱，切细条或切丁. 1/2 cup yellow or green peppers，cut to strips. 1/2 cup 黄椒或青椒，切条Seasonings and Sauces:调料：(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个蒜瓣泥. 3-4 pieces dry orange peel3-4片干陈

22、皮. 6-8 pieces Szechwan peppercorn几个花椒. 2 pieces anise2个八角. 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 the p

23、ork ribs with the marinade sauce (1), set about 10 mimutes.1、将排骨放入调料（1），腌10分钟。腌过排骨后的余下调料留着，备用。2. Then mix the pork ribs with the starch (2), set about 1 mimutes.2、从调料（1）中取出排骨，均匀抹上调料（2），腌1分钟。3. Heat 2 tablespoons oil in the pan at medium-high heat. Add the ginger first then stir in onion, stir togeth

24、er for half a minute,or until onion is translucent.3、用一个姜片抹油锅，然后中高火烧热放入蔬菜油，再放入洋葱炒约半分钟至半透明。4、Add the pork ribs and continue stirring for about 2 minutes,until the pork ribs turn lightly brown on both sides.4、然后放入排骨炒一会，待排骨有点上焦，即倒入腌过排骨后的余下调料，和调料（4）。5、Then add the rest of remained marinade sauce (1),and

25、 sauce (4),stir a few times,then cook at medium heat with cover until one third of the sauce is left.5. 然后根据个人口味放调料1和4中的调料，然后用中火men至剩1/3的汁儿左右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 aromat

26、ic vinegar for better smell and taste), now it is ready to serve. Enjoy!5、盖上锅盖让排骨中火烧，烧至水余1/3时，再放入黄椒或青椒、和胡萝卜，直至水快烧干，（依排骨口味，可以再适当加入 1 tsp 香醋速炒一下。或者不加也可以。）排骨成略粘稠状态，起锅装盘。红烧茄子的做法 Braised eggplantBraised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 红烧茄子 Braised eggpla

27、nt material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油Braised eggplant production process: 红烧茄子的制作过程：1. First eggplant, peeled, cut hob fast. Put like a bowl, sprinkled with salt evenly, side scatter stirring. And then put aside. 1.先将茄子去皮，切成滚刀快。放如一大碗

28、内，均匀的撒上一层盐，边撒边搅拌。然后放到一边备用。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 sub-T

29、V. Because the eggplant will also flooded a) about 30 minutes later, the effort to deserve it began. 2.这时候，你可以剥蒜，洗香菜。将蒜瓣切成蒜绒放在碗里，到上一点酱油。加一点白糖和水，凑够一碗。香菜切末(要是你是熟练工的话，可以在LD的批准下看会子电视。因为茄子还要淹一会)大概30分钟后，使力气的活该开始了。3. Grabbed the bowl inside the eggplant, desperately clutching try to grip the water dry. The

30、 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 as f

31、ast 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，拼命的攥尽量把水攥干。攥的越干，烧出来的茄子越香。待油8分热的时候，将攥成球球的茄子下锅。炒到茄子变色到如刚才按照秘方配置的汤料。烧开后关小火，记得还要翻翻。要不然茄子快一定是一边象包公，一边象曹操。等汤收的差不多了，关火到入香菜末，翻锅数下，装盘。 香菇炒肉的做法 Mushroom PorkMushroom

32、 Pork 香菇炒肉 Technology: fried 工艺：炒Mushroom Pork production of materials: 香菇炒肉的制 Mushroom Pork 香菇炒肉Technology: fried工艺：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猪肉(瘦)200克,香菇（鲜）200克Seasoning: lard (refining) 75 grams, 3 grams of salt

33、, 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调料：猪油（炼制）75克,盐3克,料酒10克,大葱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. 肉和香菇分别切片；2. meat, salt, cooking win

34、e and mix well on the wet starch slurry;2. 肉用盐、料酒拌匀，浆上湿淀粉；3. with cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, black pepper, wet starch into juice;3. 用料酒、味精、葱、姜、汤、花椒面、胡椒面、湿淀粉对成汁；4. wok hot grease, oil heat under the meat after, while promoting the bottom with a spoon unti

35、l the pork spread;4. 炒锅烧热注油，油热后即下肉片，边 下 边 用 勺推动，待肉丝散开；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几下，再倒入对好的汁，待起泡时翻匀即成。咖喱牛肉饭的做法 Curried Beef and RiceCurried Beef and Rice 咖喱牛肉饭(makes 4 servings) 4人分量Ingredien

36、ts: 主料： 1 pound flank（侧腹牛排 Curried Beef and Rice 咖喱牛肉饭(makes 4 servings)4人分量Ingredients:主料：  1 pound flank（侧腹牛排） steak, trimmed of excess fat一磅牛排（约一斤），把肥油去掉 1/2 cup green onions, chopped1 / 2杯切碎的洋葱 1 clove garlic, minced1瓣切碎的大蒜 2 tablespoons curry powder2汤匙咖喱粉 1/2 teasp

37、oon salt1/2茶匙盐1/4 teaspoon turmeric1 / 4茶匙姜黄 2 medium-sized tomatoes, chopped2个不大不小的西红柿切碎 2 cups cooked rice (or pasta)2杯煮熟的米饭（或面食）Directions:做法：1. Wash and cook rice according to package instructions.淘米做饭就可以pass了吧2. Cut steak diagonally（对角的） across the grain into thin slices.按纹理将牛排切成薄片3. Spray a large skillet with lowfat cooking spray and heat to medium-high heat. Add green onions and garlic and saut