Stri Fry (Transcript)

合集下载

怎样做蛋炒饭作文英语翻译

Egg fried rice is a classic and versatile dish that is enjoyed by many around the world.Heres a stepbystep guide on how to make this delightful meal:1.Gather Your Ingredients:To start,youll need the following ingredients:Leftover cooked rice preferably coldEggsVegetable oil or any preferred cooking oilGreen onions scallions,finely choppedCarrots,dicedPeas,thawed if frozenCooked ham or chicken,diced optionalSoy sauceSesame oil optional,for garnishSalt and pepper to taste2.Prepare the Rice:If you have leftover rice,its perfect for this dish.If not,cook the rice and let it cool.This is important because cold rice is less sticky and will fry better.3.Beat the Eggs:In a bowl,crack the eggs and beat them lightly with a fork or whisk. You can add a pinch of salt to the eggs for flavor.4.Heat the Wok or Pan:Place a wok or large frying pan over mediumhigh heat.Add a generous amount of oil,enough to coat the bottom of the wok or pan.5.Cook the Eggs:Once the oil is hot,pour in the beaten eggs and quickly scramble them until they are just set.Remove the eggs from the wok or pan and set them aside.6.Stirfry the Vegetables:In the same wok or pan,add a bit more oil if needed,and then add the diced carrots and peas.Stirfry until they are tender but still crisp.7.Add the Rice:Add the cooked rice to the wok or pan and stirfry it with the vegetables. Break up any large clumps of rice with a spatula or wooden spoon.8.Season the Rice:Drizzle soy sauce over the rice and vegetables and stir well to combine.Add the diced ham or chicken if using,and then add the cooked eggs back into the wok or pan.9.Finish with Green Onions:Finally,add the chopped green onions and stir everything together.Season with salt and pepper to taste.10.Serve:Once everything is well combined and heated through,remove the wok or pan from the heat.If desired,drizzle a small amount of sesame oil over the top for an extra layer of flavor.11.Garnish and Enjoy:Serve your egg fried rice immediately,garnished with additional green onions or a sprinkle of sesame seeds if desired.Enjoy it as a main dish or a side to your favorite Asian cuisine.Remember,the key to a great egg fried rice is using cold rice and not overcooking the eggs.Practice makes perfect,so dont be discouraged if your first attempt isnt perfect. With a little practice,youll be making restaurantquality egg fried rice at home in no time.。

制作中式炒蕨菜英语作文

制作中式炒蕨菜英语作文Chinese Style StirFried Bracken English CompositionBracken is a popular vegetable in Chinese cuisine, known for its unique taste and health benefits. Today, I will introducethe traditional Chinese way of making stirfried bracken.To start, you will need fresh bracken, which can be found in local markets or grocery stores. After washing the bracken thoroughly, cut it into bitesized pieces. Next, prepare a hotwok with some oil and add chopped garlic and ginger to infusethe oil with flavor.Once the garlic and ginger are fragrant, add the bracken to the wok. Stirfry the bracken for a few minutes until it startsto soften. Then, season with salt, sugar, and a dash of soysauce for that classic Chinese taste. You can also add somedried chili flakes for a spicy kick.Continue to stirfry the bracken until it is cooked but still has a slight crunch. Remember not to overcook it, as bracken can become tough when cooked for too long.Finally, garnish the stirfried bracken with some chopped scallions for freshness and serve hot. This dish pairs well with steamed rice or noodles and is a nutritious addition to any meal. Enjoy the authentic flavors of Chinese cuisine with this simple and delicious stirfried bracken recipe!。

单词

1stir vt. 摇动；搅和Mary put the sugar in her coffee ,and stirred it with a spoon.玛丽在她的咖啡里放了些糖，然后用勺子搅了搅。

2fry vt vi 油煎；油炸we can fry up some of these cold meat for our lunch.我们可以把这些冷肉煎一煎当午饭吃。

3stir-fry vt 用旺火炒It is delicious to stir-fry meat dishes with vegetable oil.用植物油炒的荤菜很好吃。

4ought v 应当；应该You ought to scrap the old bike and buy a new one.你应该扔掉这辆旧自行车，买一辆新的。

5ought to 应当；应该These plants ought to reach meaturity after fize years.这些植物五年后就该长成了6 Bacon n 熏咸肉；腊肉The traditional breakfast in this area includes bacon and eggs.这个地区传统的早饭包括腊肉和鸡蛋。

7 Cola n 可乐；饮料Coca cola is a house hold word through out the world.可口可乐是个全世界都家喻户晓的词。

8 Sugary adj 含糖的；甜的I was given a glass of steaming hot sugary twa.送到我手上的是一杯热腾腾的甜茶9 Sign n 牌示；标记；符号Dark clouds are a sign of rain or snou.乌云是雨雪将至的预兆10 Lose weight 体重减轻减肥Losing weight is not as esay as expected.减肥没有想象中那样简单。

制作中式炒荠菜英语作文

制作中式炒荠菜英语作文Chinese StirFried Shepherd's Purse RecipeStirfried Shepherd's Purse is a popular dish in Chinese cuisine known for its simplicity and health benefits. Shepherd's Purse, also known as Capsella bursapastoris, is a leafy green vegetable that is rich in vitamins and minerals. When stirfried with simple ingredients, it makes for a delicious and nutritious meal. In this recipe, I will guide you through the process of making this traditional Chinese dish at home.Ingredients:1. 300g fresh Shepherd's Purse2. 2 cloves of garlic, minced3. 1 tablespoon vegetable oil4. 1 teaspoon soy sauce5. Salt and pepper to tasteInstructions:1. Wash the Shepherd's Purse thoroughly under running water to remove any dirt or impurities. Drain the water and pat the leaves dry with a clean kitchen towel.2. Heat the vegetable oil in a wok or frying pan over medium heat. Add the minced garlic and sauté until fragrant, taking care not to burn it.3. Add the washed and dried Shepherd's Purse to the pan. Stirfry for 23 minutes until the leaves are wilted but still vibrant green.4. Season the dish with soy sauce, salt, and pepper. Continue to stirfry for another 12 minutes to allow the flavors to meld together.5. Once the Shepherd's Purse is cooked to your desired level of tenderness, remove the pan from the heat.6. Transfer the stirfried Shepherd's Purse to a serving dish and garnish with a sprinkle of sesame seeds or chopped green onions for added flavor and presentation.7. Serve the dish hot with steamed rice or as a side dish to complement a larger Chinese meal.Stirfried Shepherd's Purse is a quick and easy dish to prepare, making it a perfect choice for busy weeknight dinners. Its simple yet flavorful profile appeals to both young and old alike. Try this recipe at home to experience the authentic taste of Chinese cuisine and enjoy a healthy and delicious meal with your loved ones.。

《浅析中式菜谱的英译原则及其策略》

研究目的和问题
研究中式菜谱的英译原则和策略分析翻译过程中的难点和问题探讨如何准确传达菜谱的语义信息，保留文化特色
研究方法和范围
01
本文采用文献资料法和案例分析法进行研究
02
对中式菜谱进行分类整理，分析翻译方法和策略
03
研究范围为常见的中式菜谱英译
ห้องสมุดไป่ตู้
02
中式菜谱英译的原则
准确性和地道性原则
中式菜谱英译需要关注跨文化交际和目标受众的文化背景。
对中式菜谱英译实践的启示
重视目标受众的文化背景和需求，以确保英译菜谱能够被理解和接受。灵活运用直译和意译的策略，以实现准确、生动的翻译效果。关注跨文化交际，避免因文化差异而引起的误解和冲突。
THANK YOU.
英译实践效果评价
翻译准确度
中式菜谱英译过程中，准确传达菜品的原料、烹饪方法和口感等信息是关键，例如“宫保鸡丁” 译为“Kung Pao Chicken”能够体现菜品的麻辣口感。
文化信息传递效果
翻译过程中应尽可能保留原菜单的文化信息，如“鱼香肉丝”译为“Shark Fin Pork”，同时可增加注释，以便于外国游客理解。
接受度
翻译后的菜单应符合英语表达习惯，容易被外国游客接受，例如将“麻婆豆腐”译为“Mapo Tofu”或“Tofu with Chili Sauce”，更符合英语的表达方式。
05
结论和启示
研究结论
中式菜谱英译应遵循信、达、雅的原则。
中式菜谱的直译和意译需要根据不同情境和目标受众进行调整。
。
03
中式菜谱英译的策略
直译
保留原菜名的形式和内容
对于一些具有浓厚文化特色的菜肴，直译能够较好地保留原菜名的形式和内容，如 “麻婆豆腐”直译为“Mapo Tofu”。

烹饪术语

烹饪方法1. 炒(stir-frying)，是指锅内放油、油烧熟，下生料炒熟。

“然而…炒蛋‟的英语却是scrambled egg,不译fried egg。

”2. 煎(pan-frying)，即在锅内放上少量的油，待油达到一定温度后将菜料放入锅内进行短时间的烹煮，如煎鸡蛋(pan-fried egg)。

3. 爆(quick-frying)，是旺火热油，原料下锅后快速操作。

要求刀工处理粗细一致，烹前备好调味品，动作要麻利迅速。

如爆大虾(quick-fried shrimps)。

4. 炸(deep-frying), 将主料挂糊或不挂糊下热油锅，由生炸熟的方法，外焦里嫩。

如五香炸鸡翅(deep-fried chicken wing with spicy flavour)。

如再细分，还可分为干炸(dry deep-frying)，软炸(soft deep-frying)和酥炸(crisp deep-frying)。

5. 烧（braising），是先将主料用油炸过或用火焯过，再加上辅料，兑入汤汁煨至熟烂的方法。

“用酱油来烧，叫红烧——braising with soy sauce，”或braising in brown sauce。

6. 煮（boiling），指在锅里放入水或有调料的沸汤，将锅放在慢火上烧，再放入菜肴，时间可长可短，由事物的品种和食者口味而定。

“煮还可分速煮（instant boiling），北方的涮羊肉instant boiled mutton，广东的，“打边炉‟chafing dish也属此类，和快煮（quick boiling）。

”7. 蒸（steaming），是将生料或半熟原料，加调料调味后上笼屉蒸熟的方法。

如荷叶粉蒸肉（steamed flour-coated pork wrapped in lotus leaves）。

8. 煲/炖/煨/焖/卤（simmering/stewing），这五种烹调方法基本相同，都是将食物放在水、汤或汁之中，用文火慢慢加热，用火时间一般较长，如炖栗子鸡（stewed chicken withchestnuts），煨牛肉（simmered beef）。

常见炒菜制作（Stirfry）

常见炒菜制作（Stir fry）Raw material:Letinous edodes, rape amount, oyster sauce, salt, sugar, starch right amount.Practice:1, wash rape, drain the water, letinous edodes cut into small pieces.2, wok heat, put a little oil, heat in the fire, add rape and salt, stir fry evenly, the dish.3, a hot wok, put oil to the fire to fry letinous edodes, put all the spices and a little Shuilve burn, Sheng into the fried rape plate.Two - finished map:Raw material:A potato, green pepper, eggplant root, a soy sauce a spoon, salt, sugar, starch amount.Practice:1, potatoes, eggplant peeled, cut hob block, green pepper cut hob block;2, put more oil in the pan, 70% hot, the three vegetables wereover oil, potatoes and eggplant about two or three minutes deep fry, remove green pepper oil immediately after the fish out;3, put a small amount of oil in the pot, put green onion, saute the garlic, three kinds of vegetables together into the pot, add soy sauce, sugar, salt, stir evenly, stir add soup cook for a minute;4, pour water starch thicken.Three, home cooked porkRaw material:The amount of pork, onions, ginger, garlic, sugar, Huadiao Medium Sweet amount, soy sauce, cinnamon, aniseed, pepper, water, chicken amount.Practice:1, pork cut into pieces; onions cut into sections, ginger slices.2, hot pot, with the fire into the frying meat, meat fried to each side until golden yellow, and set aside.3, only a little oil, sugar will burn to dissolve into yellow, take the fried pork wok stir, so that each piece of meat with sugar.4, scallion, ginger, aniseed, pepper, cinnamon and garlic intothe pot, add soy sauce, Huadiao Medium Sweet, and had no meat of the warm water, put a little chicken.5, cover the pot open, boil the fire, stir simmer for 40 minutes, cooked meat, soup thick enough.Four, stir fried long beansRaw material:Long beans 400 grams, 150 grams of mushrooms, vegetarian sausage 1/2, 2 teaspoons of salt, chicken little.Practice:1, long beans picked into paragraph, rinse clean, oblique cut into filamentous;2, fresh mushroom cleaning, torn into filamentous;3, vegetarian sausage cutting silk;4, the water to boil, add 1 teaspoons of salt, add a long beans boiled to 6 mature, with cold water and drain;5, into the pan and stir fry some mushroom, slightly weak after adding drained long beans and vegetarian sausage fry, add a little water and simmer for a while, transferred to salt, until completely cooked beans add chicken, stir fry pot.Tips:1, long beans to cook thoroughly, not cooked beans have toxins, easy to poisoning after eating.2, Agrocybe by hand than the knife is more convenient.3, vegetarian sausage is made of bean curd cooked products, can be eaten directly.4, boiled long beans and garnish with fried, can shorten the frying time, achieve green green tender effect.Five, braised chicken legs ---- to supplement the child's nutrition, a good helperRaw material:4 chicken leg, quail egg 7, 4 slices ginger, 1 tablespoon sugar, princes sauce 1 teaspoon, cooking wine 1 teaspoon, 1 tablespoon soy sauce, green chili half a.Practice:1. Wash the chicken legs and drain the water;2, quail eggs under the pan until golden fry, ready to use;3, with soy sauce, cooking wine, soy sauce, sugar, sauce tune into princes for;3, the chicken in the pot, fry until golden yellow, pour sauce,ginger, pepper stir fry;4, add 1 bowls of water, add fried quail eggs, after the big fire, turn small and medium fire;5, cook 20 minutes later, with a toothpick inserted, toothpick can be clean out, proved to have been ripe, juice loaded plate.Six, "steam" is the special Oriental cooking practices, especially in the south, so the poor can include Steamed Fresh, fresh ingredients, not even the frozen, it will taste delicious, or rather not steamed, fried or braised with.Steamed food on another pot of hot oil, the original inclusion of a layer of supreme cooking art realm! That is the "steam" and "slip" two days according to the cooking method combined seamlessly sneak dish is fried food on the delicious gravy "slipped back, let the food in the sauce, the aroma of fresh concentrated, provoking appetite.Pouring hot oil is just a more scientific method. The combination of the two methods of cooking is a kind of wisdom.There are many kinds of gravy, sweet and sour, do, call a tomato and vinegar; called tomato sauce; sweet sauce do, called sauce; with honey, called honey...... If you look at the difference of these sauces, you can imagine the colorful and colorful dishes.Cooking is also art. If you combine the two methods, it is a perfect state.Steamed fish is not as simple as pouring oil before.Simple pouring oil, is the breath of the ocean more incisively and vividly; pouring this garlic, onion, ginger sauce, it is delicious in every possible way in mind!Raw material:Fish, Suan Rong, scallion, ginger, salt, cornflour.Practice:(1) prepare steamed fish, sprinkle with spring onion;(2) stir fried garlic in hot oil;(3) ginger and salt powder......(4) such as cornstarch sauce, keep fire boiling oil;(5) evenly distribute the fish to the fish at the fastest speed......Seven, potatoesRaw material:Potatoes and pork.Practice:1: wash potatoes, peeled and then a plane.2, peeled potatoes cut into pieces, and if you can not use potatoes, you can add some salt water, first bubble up, stand-by.3, pot of water to boil, pour clean meat, boil hot 3 to 4 minutes, skim the scum, and then remove and drain for meat.4, the pot bottom oil, seven oil heat, add ginger and onion saute, pour into the drain water of meat stir fried oil, then add soy sauce, salt, stir fry a few wine.5, into the potato chunks and meat loaf, stir fry, then add water (in order to no meat for degrees) and 2 tsp salt, to be boiled after the small fire for 30 minutes.6, when the last pot of soup juice almost the fire with the juice, sprinkle with chopped green onions can be zhuangpan.Eight, the practice of Double cooked pork slices:Material Science：Peel pork 300 grams (I am using pork), garlic (Chengdu called garlic bolt 50 grams, oil) 25 grams, 10 grams of sweet soybean paste, soy sauce (red sauce best) 10 grams, 10 grams of cooking wine, 5 grams of sugar, Pixian bean 15 grams, 2.5 grams of ginger, scallion, fermented black beanPractice:1, the pork wash pot into the amount of water and ginger, spring onion, after the water into the meat and cook until just cooked (about 10 minutes, using chopsticks to poke through the meat), picked up slightly with cold water immersion, drain2 cut the meat into a large sheet about 4 centimeters wide3, watercress, lobster mince4, garlic Paisui, cut5, heat wok, put oil, slightly fried pork slices, until the meat roll slightly6, under the bean paste7, fermented black bean flour pastesoy saucesugarThe 8 section, add garlic and fry off to studentsI cut the meat too small, so fried out of the lack of "lamp nest" shape, we all do when according to 4 cm wide, 5 cm long, 0.3 cm thick, about the size of the meat, the effect will be better.(garlic) and garlic bolt has obvious hypolipidemic and prevention of coronary heart disease and arteriosclerosis because it contains rich vitamin C, and prevent thrombus formation.Garlic bolt (garlic) can protect the liver, inducing liver detoxification enzymes, can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer.Capsaicin containing garlic bolt the bactericidal ability, can reach 1/10 of penicillin, the pathogen and send test insects are good killing effect, can prevent influenza, prevent wound infection and insect repellent effect.Nine, sweet and sour pork, graphic methodRaw material:Half a catty of pork tenderloin, egg (a small egg on the two), onion four or five, a small piece of ginger, garlic three or four petals, Yellow Wine two tablespoons of starch, about 125 sugar, a tablespoon of vinegar, three tablespoons soy sauce, two tablespoon salt, MSG amount.Practice:1, the steak song after the cut about four cm long, one centimeter square, put in the meat in salt, Yellow Wine, monosodium glutamate mix yards flavor, sugar, vinegar, soy sauce, salt, MSG, starch, a large spoon put a bowl into the sauce, chopped onion, ginger, garlic, mince.2, the pot put the oil fire to 60% hot fire, the meat and egg starch paste, one by one to deep fry the pot just showed yellowish quickly when fish out.3, the temperature rose to 70% hot, then the meat of the pot re fried until golden brown remove and drain the oil off the fire.4, the pot of oil filled out, hot oil till the 50% heat, add ginger, garlic and stir fry until fragrant, then add the chopped onion, add about three tablespoons of water.5, add about three tablespoons of water, boiling water boil into the sauce in the bowl.All is in 6, after the juice meat.Ten, Mapo Tofu practices:Material Science：Tofu 200 grams of beef, 100 grams, 15 grams of garlic, bean paste 20 grams, 10 grams of ginger, fermented black bean 10 grams, 0.5 grams of pepper powder, pepper powder 1.5 grams, 10 grams of soy sauce, 1 grams of salt (to taste), sugar 5 grams, wet starch (starch, add a little water to make 3 grams) broth (or water) 150 grams, 75 grams of oilPractice:1, the tofu cut into 2 cm square block, put a little salt in boiling water boil, remove beany flavor, soak in water for fish2, fermented black bean and bean sauce mince, garlic slice, ginger mince3, heat wok, put oil, add beef stuffing, stir fry4, the cattle meat stuffing fried golden yellow, add bean paste and stir5, add the lobster sauce, ginger, chili powder, stir fry until the beef color6. Boil the broth7. Cook in tofu for 3 minutes8, add soy sauce, garlic, sugar, seasoning salt (if not salty enough salt)9, with wet starch thicken10, after the Sheng sprinkle with pepper noodlesTofu is rich in nutrients, contains iron, calcium, phosphorus, magnesium and other human essential trace elements, but also contains carbohydrates, vegetable oil and rich high-quality protein, known as "plant meat" reputation.Eleven, Fish-Flavored Shredded Pork practices:Material Science：Pork 200 grams, 50 grams of water, water soaked bamboo shoots 25 grams of fungus (commonly used in Sichuan lettuce silk), 25grams of onion, garlic 15 grams (about 3 petals), ginger 10 grams, bubble red pepper 25 grams, 1 grams of salt, 15 grams of sugar, vinegar 5 grams, 1 grams of soy sauce, broth (or water) 50 grams, wet starch 25 grams, 100 grams of edible oilPractice:1, the fungus with warm water, shred, shredded bamboo shoots, shredded pork, green onion, garlic chopped garlic, ginger mince2, the pork with a little salt and 10 grams of wet starch will be slightly pickled pork3, the red pepper will be stamped into the end4, the 15 grams of wet starch, salt, sugar, vinegar, soy sauce, broth into juice5, heat pot, oil, pour into the shredded meat, stir fry6, add red chilli, garlic and ginger7, Kaki Ito, Yulan silk stir fry several times8, pour in the sauce and stir fry onionAlthough the classic you say, but to stir the rich taste of Fish-Flavored Shredded Pork, I think the red pepper foam is the key, you can look at a "no new fan" brand in the purchase of the time, the new complex is Sichuan famous place pickled cabbage, red pepper foam is produced good taste.Bamboo shoots with fresh bamboo shoots and bamboo shoots is, by dry processed products, due to the shape and color is like Magnolia petals, so called "bamboo shoots". Available in the market, the purchase choice is white or milk white jade, bamboo shoot Festival closely, flesh, no smell of sulphur.Fungus in the gum can be left in the human digestive system of dust, impurities, adsorption, concentrated, excreted, and thus play the role of clear stomach, intestines and stomach. For gallstone, kidney stones and other endogenous foreign body also has a significant function of dissolution. Black fungus can reduce blood clots, prevent the occurrence of thrombosis and other diseases, and have the prevention and treatment of atherosclerosis and coronary heart disease. It containsanti-tumor active substances, can enhance the body immunity, regular consumption can anti-cancer, anti-cancer.Dried fungus should be soaked in warm water before cooking, but still tight after the bubble, part of it should not be eaten. Fresh fungus containing toxins, not edible. Black fungus has the effect of living car anticoagulant, people with hemorrhagic diseases should not be eaten. Pregnant women should not eat more.Twelve, sweet and sour spareribs practiceMaterial Science：1 pounds of sugar, pork ribs (sugar can) 75 grams, 25 grams of soy sauce (including soy sauce 15 grams, 10 grams of soy sauce),50 grams of vinegar, cooking wine 25 grams, 15 grams onion, cooked sesame 5 grams, 15 grams of ginger, oil, saltPractice:1, pork ribs cut into 5 cm long segment (allows staff to complete the meat stalls), put in boiling water boil to remove the blood.2, stock chops and cooking wine, soy sauce, ginger flavor yards 20 minutes3, the pot steam steamed crisp (about 30-40 minutes)4, steamed pork ribs out stand, stand out the ginger broth5, pour oil into the pot until 7 into the heat, the ribs into deep fry until golden (use fire, not too long, so as to avoid stiff meat)6, using the oil pan, the rock sugar into the boil, add steamed pork broth (the fire should be small, do not boil sugar paste, add to avoid splash from the soup and soup when), soy sauce, vinegar and salt, add spareribs and cook for a few minutes7, when the soup is concentrated, drop a few drops of vinegar from the pot, sprinkle with sesame seeds can be,This dish can be hot and cold.Q&A:Q: why should it be steamed and straight fried?A: steamed rotten, and then a little fried, eating outside the coke will be tender, and direct fried meat will be dryQ: why do you need to drop a few drops of vinegar at last?A: some of the vinegar has been burned in the process of evaporation, and finally drop a few drops of vinegar is to make vinegar rich flavor:)Thirteen, fish flavored shredded chickenRaw material:Chicken breast together, carrot, half root, green pepper 1, fungus amount, onion, ginger, garlic amount;Seasoning:Soy sauce, vinegar, sugar, salt, chicken, cooking wine, soy sauce, starch.Step:1. Soak the hair, cut the meat with a little soy sauce cooking wine and salt, starch grasp uniform, pickled moment, carrots and green peppers into strips, onion ginger mince garlic spare;2, ginger and garlic into a bowl, transferred to sugar, chicken, vinegar, soy sauce, cooking wine, Pixian bean sauce, a spoonfulof water mix;3, sit pot, hot oil, add chicken stir fry, in accordance with the order of carrot, silk, fungus, green peppers;4, mix the juice into the dish, stir fry evenly, with a little starch juice, out of the pot.Fourteen, fat and not greasy...... Pork braised in brown sauce。

我会炒豆芽作文英语

我会炒豆芽作文英语Title: Stir-Frying Bean Sprouts: A Culinary Adventure。

Stir-frying bean sprouts is not just about cooking a dish; it's an art form, a culinary adventure that combines flavors, textures, and techniques in a harmonious dance of taste. In this essay, we'll delve into the intricacies of stir-frying bean sprouts, exploring the process, ingredients, and the magic that happens in the kitchen.To embark on our culinary journey, we first need to gather our ingredients. Bean sprouts, with their crisp texture and delicate flavor, are the star of the show. Alongside them, we'll need aromatics like garlic, ginger, and scallions to infuse the dish with fragrance and depth. Soy sauce, sesame oil, and a touch of sugar will provide the perfect balance of savory and sweet notes.The process of stir-frying bean sprouts begins with preparation. It's essential to wash the bean sproutsthoroughly, removing any dirt or impurities. Next, we mince the garlic and ginger, finely chop the scallions, and set them aside. With everything prepped, we're ready to heat up the wok.Ah, the wok – a versatile tool that's central to Chinese cooking. Its shape and material allow for even heat distribution, crucial for achieving that perfect stir-fry. We heat the wok until it's smoking hot, then add a splash of oil – peanut oil or vegetable oil works well – and swirl it around to coat the surface.Now comes the sizzle as we add the minced garlic and ginger to the wok, followed by the chopped scallions. The kitchen fills with the aroma of these aromatic ingredients, signaling the start of something delicious. We stir-fry them for a minute or two until they're fragrant and just beginning to brown.Next, it's time to add the star ingredient – the bean sprouts. They hit the wok with a satisfying sizzle, and we toss them quickly, ensuring they're coated evenly with thearomatic mixture. The key here is to keep the heat high and the movement swift, allowing the bean sprouts to cook quickly while retaining their crunch.As the bean sprouts start to wilt ever so slightly, we drizzle in some soy sauce and a splash of sesame oil, tossing everything together once more. The soy sauce adds depth of flavor and a touch of saltiness, while the sesame oil lends a nutty richness that elevates the dish to new heights.A sprinkle of sugar balances out the flavors, rounding off any sharp edges and bringing a hint of sweetness to the dish. We give everything a final toss, allowing the sugar to melt into the sauce, creating a glossy coating that clings to the bean sprouts.And just like that, our stir-fried bean sprouts are ready to serve. We transfer them to a plate, garnishing with a few more chopped scallions for a pop of color and freshness. The dish is simple yet satisfying, showcasing the natural beauty of the bean sprouts while celebratingthe art of stir-frying.In conclusion, stir-frying bean sprouts is more than just a cooking technique – it's a culinary experience that delights the senses and nourishes the soul. From thecareful selection of ingredients to the precise execution of each step, every aspect of the process contributes to the creation of a dish that's as delicious as it is rewarding. So next time you find yourself in the kitchen, why not embark on your own culinary adventure and stir-fry some bean sprouts? Who knows what delicious discoveries await!。

炒菜英语作文万能模板

炒菜英语作文万能模板## Stir-Frying English Essay Template ##。

英文回答：Stir-frying:Stir-frying is a quick and popular cooking method that originated in China. It involves cooking small pieces of food in a hot wok or skillet with a small amount of oil. The food is constantly stirred or tossed during cooking to ensure even cooking and to prevent burning.Key Elements of Stir-Frying:Heat: Stir-frying requires high heat to quickly cook the food. A wok or skillet with a large surface area is ideal for even heat distribution.Oil: A small amount of oil is used to prevent the foodfrom sticking and to enhance flavor. Common oils for stir-frying include vegetable oil, peanut oil, or sesame oil.Ingredients: Stir-frying is a versatile method thatcan be used with a wide variety of ingredients, including vegetables, meat, seafood, and noodles.Seasonings and Sauces: Stir-fried dishes are often seasoned with various sauces, such as soy sauce, hoisin sauce, or oyster sauce. Ginger, garlic, and scallions are also commonly used for flavor.Steps for Stir-Frying:1. Prepare the ingredients: Slice the vegetables thinly, dice the meat, and cook the noodles or rice if necessary.2. Season the ingredients: Season the ingredients with sauces, seasonings, and cornstarch if desired.3. Heat the wok: Heat the wok or skillet over high heat.4. Add the oil: Add a small amount of oil to the wok.5. Add the ingredients: Add the ingredients to the wok in the order of cooking time, usually starting with the vegetables and ending with the meat or seafood.6. Stir-fry: Continuously stir or toss the ingredients using a spatula or wok spoon.7. Add the sauces and seasonings: Add the desired sauces and seasonings during cooking.8. Cook until done: Stir-fry until the ingredients are cooked through and tender.9. Remove from heat: Remove the wok from the heat and serve the stir-fry immediately.Tips for Successful Stir-Frying:Use a hot wok or skillet.Add the ingredients in the order of cooking time.Keep the food moving to prevent burning.Don't overcrowd the wok.Season the ingredients liberally.Serve immediately for best flavor.中文回答：炒菜。

西红柿炒鸡蛋英语范文

西红柿炒鸡蛋英语范⽂营养⼜健康的西红柿炒鸡蛋，你是否能够通过这⼏篇英语作⽂学会呢?下⾯是店铺给⼤家整理的西红柿炒鸡蛋英语范⽂，供⼤家参阅! 西红柿炒鸡蛋英语范⽂1 first of all,prepare four tomatos and three eggs,pour oil into the pan while stirring the eggs until they are mixed up,when oil heats up and put the egg liquid into the pan. when eggs are finished,put it into the bowl, then add some oil into the pan and put tomatos into the pan and fry it until tomatos become jam and put the egg cake into the pan and mix up with tomato juice.for 2 minutes,the dish is finished. 西红柿炒鸡蛋英语范⽂2 Tomato scrambled eggs raw materials:3 eggs, 150 grams tomatoes,4 tablespoons vegetable oil, salt, monosodium glutamate the amount of one tablespoon of sugar. Production process: 1, will be washed tomatoes in boiling water for hot look after, peeled, untiringly, slice READY. 2, the eggs into the bowl, salt, whipping with chopsticks full uniform stand. 3, add 3 tablespoons of oil released fry, Add the eggs pot stand out炒熟Sheng. 4 Heat the remaining oil, stir fried chip under the tomatoes, salt, sugar speculation moment, stir eggs into a few出锅accompli. 此菜frying, it is necessary to旺⽕crash. Although this dish is the most common dishes, but speculation of a known good or bad. This is really a cooking technique. Eggs can add water to make starch 爽滑eggs taste better. 西红柿炒鸡蛋英语范⽂3 Scrambled egg with tomato approach •tomatoes cut thin flap. The size of uniform thickness, uniform. •eggs, add a little salt, a little sugar, a little cool white boiling water. In a bowl, add a little starch, add 2 spoon of chicken soup, mix well, then add a little salt and sugar to mix. •wok add scallion. Onion can be prepared on the tank. With Scallion does this dish, which can not only ensure the dish a little onion flavor, and can guarantee not to see green onion. 9 into the hot oil into the egg, fried until golden pot. •pot and then pour a little oil, tomatoes into valve, 10 seconds without frying. Pour half wok of water, gently stir fry. It can guarantee the tomatoes valve not desquamate, does not affect appearance. • 2 minutes into the fried egg, lightly stir fry. Then pour has a good hook thin thicken soup, stir fry for 30 seconds after the pan. 西红柿炒鸡蛋的做法西红柿切薄瓣.⼤⼩要均匀,厚度要⼀致. 鸡蛋打散,加⼊少许盐、少许糖、少许凉⽩开⽔.再另外⼀只碗中,放⼊少许淀粉,倒⼊2勺鸡汤,拌匀,再加⼊少许的盐和糖继续拌匀. 炒锅中加⼊葱油.葱油可以事先备好放在罐中.⽤葱油做此道菜,既能保证菜中有淡淡的葱⾹,⼜可以保证看不到葱末.葱油9成热时倒⼊蛋液,炒⾄⾦黄出锅. 锅中再倒⼊少许葱油,倒⼊西红柿瓣,10秒内⽆需翻炒.然后倒⼊半炒勺清⽔,轻轻翻炒.这样可以保证西红柿瓣不脱⽪,不影响美观. 2分钟后放⼊炒好的鸡蛋,轻轻翻炒.再倒⼊已经勾好的鸡汤薄芡,翻炒30秒后出锅. 西红柿炒鸡蛋英语范⽂4 Scrambled egg with tomato is simple and delicious,what would you do?Here,let me introduce for you Egg,good chopped green onion garlic slices.Set aside Heat up a pan,add eggs,Fried wood-pile,eggs in the expansion of the state on the edge,immediately eggs Fried to the older,the surface is golden,remove and standby Add a small amount of oil,boil into the chopped green onion,Fried out spied it in tomatoes,stir a few times,add a little cooking wine a little salt,so that the tomato dilute water,fry skins to tomatoes are disengaged,soup thick,add a little sugar,salt and enough to taste,add eggs. Stir-fry for a while,drop a few drops of oil to the pan with parsley or chives on the plate. 鸡蛋打散,切好葱花蒜⽚备⽤锅烧热,放⼊鸡蛋,旺⽕炒,鸡蛋进去⽴即边上会膨胀的状态,鸡蛋炒到⽼⼀点,表⾯为⾦黄⾊,盛出备⽤加少量油,炝⼊葱花⽚,炒出⾹味⼉后放⼊西红柿,炒⼏下,加⼀点料酒⼀点盐,好叫西红柿稀出⽔分,炒到西红柿⽪都脱开,汤汁黏稠时,加⼊⼀点糖,和⾜够调味的盐,加⼊鸡蛋. 翻炒⽚刻滴⼏滴油即可出锅,点缀⾹菜或⾹葱装盘.。

训练单 U7T2

2. My favorite food is dumplings. (对画线部分提问)
____ ____ ____ favorite food
3. I wanted to know...
How did you make sandwiches(合并为含宾语从句的句子)
*
___________________________________________________________
(拓展训练部分)
Ⅲ. 书面表达。
你的美国笔友想学做一道中国菜，这有一个食谱，试着向你的朋友介绍一下做法，词数在40—50之间。
原料：豆芽(bean sprouts)，盐。
步骤：首先把锅放在火上。然后在锅里倒一些油。油热了之后，放入豆芽、盐。翻炒(stir fry)一两分钟。最后将豆芽盛入盘子里。
}
~
( )4. Don’t worry. My father will ____ us up in the car if it rains tomorrow.A. bringB. takeC. carryD. pick
( )5. I remembered ____ off the light last night, but it was still on.
&
A. will join; will finishB. will join; finishes
C. joins; finishesD. joins; will finish
(巩固提高部分)
句型转换。
1. Would you mind opening the door(改为同义句)
Would you mind ____ ____ open the door

中午准备吃什么的英语作文

As the midday sun climbs high in the sky,the question of what to eat for lunch often becomes a pressing matter.Lunch is a crucial meal that provides the necessary energy to carry us through the afternoon.Heres a detailed look at how one might plan and prepare for a satisfying and nutritious lunch.Planning the Meal1.Consider Dietary Needs:Before deciding on what to eat,its important to consider any dietary restrictions or preferences.This could include vegetarian,vegan,glutenfree,or any other specific dietary requirements.2.Balanced Nutrition:A wellrounded lunch should include a mix of carbohydrates for energy,proteins for muscle repair,and fats for satiety.Dont forget to include a variety of fruits and vegetables for essential vitamins and minerals.3.Portion Control:Overeating at lunch can lead to a midafternoon slump.Aim for a balanced portion that will keep you satisfied without weighing you down.Popular Lunch OptionsSandwiches:A classic choice,sandwiches can be customized with a variety of fillings such as turkey,ham,cheese,or even vegetarian options like avocado and hummus. Salads:A fresh salad with a mix of greens,vegetables,and protein like chicken,tofu,or beans can be a light and healthy option.Soups:A warm bowl of soup can be comforting and filling.Opt for brothbased soups with plenty of vegetables for a lighter meal.Pasta:A small portion of whole grain pasta with a tomatobased sauce and some grilled chicken or vegetables can be a satisfying choice.Wraps:Similar to sandwiches,wraps offer a portable and customizable lunch option.Fill them with lean meats,cheese,and plenty of vegetables.StirFry:A quick stirfry with a variety of vegetables and a protein source like chicken or shrimp can be a flavorful and nutritious meal.Preparation TipsMeal Prep:Preparing meals in advance can save time and ensure a healthy lunch. Consider cooking extra dinner portions to bring as leftovers.Packaging:Use reusable containers to pack your lunch,which is both ecofriendly and practical.Hydration:Dont forget to include a drink with your lunch,whether its water,tea,or a lowsugar beverage.Snacks:Pack a small snack like a piece of fruit or a handful of nuts to help curb hunger between meals.Enjoying the MealMindful Eating:Take the time to sit down and enjoy your lunch without distractions. This can help with digestion and satisfaction.Variety:Rotate your lunch choices to keep things interesting and to ensure youre getting a variety of nutrients.Sharing:If youre eating with friends or colleagues,consider sharing different dishes to try new foods and enjoy a social meal.In conclusion,lunch is an opportunity to nourish the body and mind.By planning ahead, choosing a balanced meal,and enjoying your food mindfully,you can set yourself up for a productive and energized afternoon.Whether youre dining in or taking your meal on the go,a thoughtfully prepared lunch can make all the difference in your day.。

西方的烹饪方法

3. 煮（Boiling）：将食材放入煮沸的水中进行烹饪。这种方法适用于煮面、煮蔬菜和煮肉等。
西方的烹饪方法
4. 炖（Stewing）：将食材和液体（如汤或酒）放入锅中慢慢炖煮，使食材变得柔软和入味。这种方法常用于炖肉、炖菜和炖汤等。
5. 煎（Sautéing）：在锅中加热油，将食材快速煎炒至表面金黄色。这种方法适用于煎牛排、煎鱼和煎蔬菜等。
6. 烧烤（Grilling）：将食材放在烧烤架上直接烤熟。这种方法常用于烤肉、烤蔬菜和烤海鲜等。
西方的烹饪方法
7. 炒（Stir-frying）：在高温下迅速翻炒食材，保持食材的色泽和口感。这种方法常用于炒饭、炒面和炒菜等。
8. 蒸（Steaming）：将食材放入蒸锅或蒸笼中，利用蒸汽进行烹饪。这种方法适用于蒸鱼、蒸蔬菜和蒸包子等。
除了以上列举的方法，西方烹饪还有很多其他的技巧和风格，如烘烤（Baking）、煮炖（Braising）、烟熏（Smoking）等。这些方法的选择取决于食材的种类、口感的要求和个人喜好。
西方的烹பைடு நூலகம்方法
西方烹饪方法包括多种技巧和风格，下面列举一些常见的西方烹饪方法：
1. 烤（Roasting）：将食材放入烤箱或烤架上，以高温烘烤食材表面形成金黄色的外皮。这种方法常用于烤肉、烤蔬菜和烤面包等食物。
2. 炸（Frying）：将食材放入油中加热炸制，使其表面变得脆炸。常见的炸食物有炸鸡、炸薯条和炸鱼等。

transcript名词解释

transcript名词解释transcript，英语单词，主要用作为名词，译为“成绩单；抄本，副本；文字记录”。

transcript 双语例句1. The name of the minor will be listed in the graduate list, transcript and degree certificate of students if they have completed all required courses and received the required credits of the minor upon graduation.修满辅系规定之科目与学分成绩及格者，其毕业生名册、历年成绩表及学位证书应加注辅系名称。

2. Finally, our data provide estimates of absolute transcript abundance, and suggest there is significant transcriptional heterogeneity within a clonal, synchronized bacterial population.研究人员还发现，RNA测序本质上只是一种高通量的计数技术，它提供了一种方法来决定细胞中的转录有多丰富。

3. Transcript structure, operon linkages, and absolute abundance information all provide valuable insights into gene function and regulation, but none has ever been determined on a genome-wide scale for any bacterium.为了解决这个问题，乔治亚理工学院和生命技术公司的研究人员开发了一套可让RNA测序适用于任何细菌的程序。

发明一道菜谱英语作文

发明一道菜谱英语作文My Delicious Creation: Spicy Tofu Stir-FryHave you ever craved a dish that bines the perfect blend of flavors and textures? Well, let me introduce you to my latest culinary invention Spicy Tofu Stir-Fry!To start, you'll need the following ingredients:1 block of firm tofu2 cloves of garlic, minced1 small onion, chopped2 red chili peppers, slicedA handful of fresh green beans2 tablespoons of soy sauce1 tablespoon of oyster sauce1 teaspoon of sugar1/2 teaspoon of salt1/2 teaspoon of ground black pepper2 tablespoons of cooking oilThe cooking process is quite simple. First, cut the tofu into small cubes and set them aside. Heat the cooking oil in a pan over medium heat. Add the minced garlic and chopped onion, and stir-fry until they bee fragrant. Then, throw in the sliced chili peppers and the green beans. Keep stir-frying for a few minutes until the beans are slightly tender.Next, carefully add the tofu cubes to the pan. Be gentle to avoid breaking them. Pour in the soy sauce, oyster sauce, sugar, salt, and pepper. Stir everything together well and let it cook for another 3-5 minutes to allow the flavors to blend.And there you have it! My Spicy Tofu Stir-Fry is ready to be served. The bination of the soft tofu, spicy peppers, and fresh green beans creates a mouthwatering dish that is both nutritious and satisfying.Give this recipe a try and I'm sure you'll love it as much as I do!。

浅议中文菜名的翻译_汪倩

味汁的方法翻译比如：茄汁鱼片ｓｌｉｃｅｄｆｉｓｈｗｉｔｈｔｏｍａｔｏｓａｕｃｅ，椒麻鸡块ｃｕｔ－
ｌｅｔｓｃｈｉｃｋｅｎｗｉｔｈｈｏｔｐｅｐｐｅｒ除以上举例外，中国菜的切功和形状主要有：丁（ｓｌｉｃｅｓ，
ｄｉｃｅｓ），块（ｃｕｂｅｓ，ｐｉｅｃｅｓ），片（ｓｌｉｃｅｓ），末（ｍｉｎｃｅｓ），丝（ｓｈｒｅｄ），条（ｓｔｒａｐｓ），段（ｃｈｕｎｋｓ），柳（ｆｉｌｌｅｔｓ）。
科技信息
人文社科
浅议中文菜名的翻译
武夷学院外语系汪倩
［摘要］中国菜一方面是世界饮食种类中独具特色的菜品，另一方面又是中国文化的特殊载体。由于各国餐饮、文化的巨大差异，翻译中文菜名并不是件容易的事情。随着２００８年奥运会的临近，这一问题得到了越来越多的关注。究竟如何才能翻译好中文菜名呢？本文将结合翻译理论进行分析，并提出具体的操作方法。
（３）以烹制方法命名１）以烹法和主料命名，可采取烹法＋主料的方法翻译：比如：烤乳猪ｒｏａｓｔｓｕｃｋｌｉｎｇｐｉｇ，炒鳝片Ｓｔｉｒ－ｆｒｉｅｄｅｅｌｓｌｉｃｅｓ２）以烹法和主料、辅料命名，可采取烹法＋主料（形状）＋（ｗｉｔｈ）辅料的方法翻译：比如：仔姜烧鸡条ｂｒａｉｓｅｄｃｈｉｃｋｅｎｆｉｌｌｅｔｗｉｔｈｔｅｎｄｅｒｇｉｎｇｅｒ３）以烹法、主料和味汁命名可采取烹法＋主料（形状）＋（ｗｉｔｈ，ｉｎ）味汁的方法翻译：比如：红烧牛肉ｂｒａｉｓｅｄｂｅｅｆｗｉｔｈｂｒｏｗｎｓａｕｃｅ，清炖猪蹄ｓｔｅｗｅｄｐｉｇｈｏｏｆｉｎｃｌｅａｎｓｏｕｐ除以上举例外，中国菜的烹饪方式主要有：炒（ｓｔｉｒ－ｆｒｙ，ｓａｕｔｅ），炸（ｆｒｙ；ｄｅｅｐ－ｆｒｙ），蒸（ｓｔｅａｍ），煮（ｂｏｉｌ），焖（ｂｒａｉｓｅ；ｓｔｅｗ），炖（ｓｔｅｗ），烤（ｒｏａｓｔ；ｂｒｏｉｌ；ｇｒｉｌｌ；ｂａｓｔｉｎｇ）。（４）以口感味道命名以口感味道命名可采取“ 主料＋味道 ”的方式翻译：比如：醋溜土豆：主料是土豆，口味偏酸，可译为ｐｏｔａｔｏｗｉｔｈｖｉｎｅｇａｒｆｌａｖｏｕｒ，糖醋里脊：主料是猪肉，口味偏甜，可译为ｐｏｒｋｗｉｔｈｓｕｇａｒｖｉｎｅｇａｒｆｌａｖｏｕｒ。中国菜的味道与所用原料，烹饪方法，形状等相比就要简单的多。大多数的中国菜味道就是咸、酸、（麻）辣、甜。由于咸是几乎所有中国菜都有的味道，所以翻译时可以省略。４．以人名、地名、典故、传说命名的菜肴翻译中华饮食文化源远流长，很多菜名都蕴含着丰富的历史典故和优美传说。因此在翻译以人名、地名、典故、传说命名的菜肴时首先要面对的问题是：究竟是翻译得直白一些让外宾一看就明白是什么菜，还是为了体现中国文化而保留其文化特色？比如“ 麻婆豆腐 ”是译成Ｓｔｉｒ－ＦｒｉｅｄＴｏｆｕｉｎＨｏｔＳａｕｃｅ还是译成ＭａｐｏＴｏｆｕ好呢？笔者认为，在做此类翻译时要考虑目的语的翻译目的和读者。１）一般外国食客对于一般的外国食客他们所需要的英译菜名仅仅只是方便他们点菜，翻译时应力求简洁明了，不必承载传播美食文化的责任。比如“ 夫妻肺片 ”，据传是因为一对夫妻卖的凉拌肺片非常好吃，人们便将其口传为“ 夫妻肺片 ”，而“ 佛跳墙 ”也是源自食客的一句“ 佛闻弃禅跳墙来 ”的赞词。如果要把这些典故、传说在菜单上写清楚，或是在客人点菜时介绍给他们无疑是费力不讨好，即使解释半天，外国朋友仍然无法知道这道菜是什么口味，是用什么原料做的，好吃不好吃。所以“ 夫妻肺片 ” 译成ＰｏｒｋＬｕｎｇｓｉｎＣｈｉｌｉＳａｕｃｅ显然比Ｈｕｓｂａｎｄａｎｄｗｉｆｅ ‘ ｓＰｏｒｋＬｕｎｇｓ让人好接受得多。“ 麻婆豆腐 ” 在这里当然是译成Ｓｔｉｒ－ＦｒｉｅｄＴｏｆｕｉｎＨｏｔＳａｕｃｅ更好。２）想要了解中国饮食文化的国际友人想要了解中国饮食文化的国际友人或是（下转第１０４机制的相似性并不能掩盖生活习俗、价值观念、认知方式、文化积淀的差异所导致的互异性，决定这种差异的重要因素是民族文化个性。

海蛎炒蛋英文作文

海蛎炒蛋英文作文Title: Stir-Fried Oysters with Eggs。

Stir-fried oysters with eggs, a classic dish in Chinese cuisine, combines the succulent taste of fresh oysters with the fluffy texture of scrambled eggs. This dish not only tantalizes the taste buds but also offers a nutritional boost with its rich protein content and unique flavors.To prepare this delectable dish, first, gather all the necessary ingredients: fresh oysters, eggs, scallions, ginger, garlic, soy sauce, cooking oil, salt, and pepper. Ensure that the oysters are fresh and cleaned thoroughly to remove any grit or sand. 。

Next, crack the eggs into a bowl and beat them untilwell mixed. Finely chop the scallions, ginger, and garlic, as they will add depth of flavor to the dish. Heat a wok or frying pan over medium heat and add a tablespoon of cooking oil. Once the oil is hot, add the chopped ginger and garlic,sautéing them until fragrant.Then, add the oysters to the pan and stir-fry them fora few minutes until they are cooked through but still tender. Season the oysters with a pinch of salt and pepperto enhance their natural taste. 。

烹饪术语中英对照表

烹饪术语中英对照表Boiled 煮（通常指带皮加工。

如：煮鸡蛋）Poached 煮（通常指不带皮加工。

如：煮鱼）Steamed 蒸Fried 煎Pan-fried 煎Deep-fried 炸Roasted 烤Grilled 扒Stew 烩Sauteed 炒Smoked 熏Gratinated 焗常用配料及佐餐调料Butter 黄油Margarine 脱脂植物黄油Jam 果酱（常见有：Strawberry jam 草莓酱，Apricot jam 杏酱，Orange marmalade jam 橙皮酱。

）Honey 蜂蜜Syrup 糖浆Ketchup 番茄酱（常见于搭配炸薯条等）Parmesam cheese 芝士粉（常见于搭配意粉等）Maggi sauce 美极鲜酱油French mustard 法国黄芥末Tabasco 辣椒仔Chilli sauce 辣椒酱Mint jelly 薄荷酱Oliver oil 橄榄油Soya sauce 酱油Venigrette 醋Dressing 调料汁（通常用于冷菜且不能加热的调料）French dressing 法汁Vinaigrette dressing 油醋汁Thousand island dressing 千岛汁Olive oil & balsamico dressing 橄榄油和意大利醋汁Blue cheese 蓝芝士汁Sauce 调料（通常用于除冷菜外且能加热的调料）Cream mushroom sauce 蘑菇汁Red wine sauce 红酒汁Mustard sauce 芥末汁Black pepper sauce 黑胡椒汁Curry sauce 咖喱汁Onion sauce 洋葱汁Pasta 意大利面（意粉）Spaghetti 意大利面Penne 通心粉Fussili 螺旋面配以下酱料：Pesto 香草汁，Tomato sauce 番茄汁，Carbonan sauce 火腿奶油汁，Bolognese sauce 牛肉酱汁烹饪术语CUISINE蒸Steamed熏Smoked腌Salted煮Boiled炖Double Boiled炖;焖;扒Braised焖;煨Stewed炙;灼BroileFriedd炸;油煎Fired炸Deep Fried煎Pan-Fried油泡;炒Stir-Fried嫩煎;炒Sauteed火焰烧Flambe烧Burnt(用叉)烧烤Barbecued烧烤Roasted炙烤Grilled(用平锅)烧Pan-Roasted(用平锅)煎烧Pan-Broiled熬Decocted煎熬Rendered文Rendered加辣味烧烤Simmered氽Deviled涮Instant-Boiled烙Sear烫Scald烧焦Chared烤Toast焙;烤;炙Broiled熬浓Inspissate腊制Curing浸;泡Soaked;Steeped盐奄Salted扒Fried & Simmered 醉Druken爆Quick-Fried干炸Dry-Fried铁板Sizzling串烧Skewered烘;局;烤Baked烩Assorted奄制Pickle油焖Fricassee水煮Poached抄;煮成半熟Parboiled卤水;腌泡汁泡Marinated酿;填馅的Stuffed煲他;砂锅Fried Stuffed去骨Casserole(or Hot Pot ) 五香;加调味品Boned特制SpicedSpecial* * *片Sliced丝Shredded碎末Minced剁碎Fritter丁;小方块Diced柳;条Fillet有味的Seasoned提味的;加味的Flacored鲜的Fresh美味的Delicious无味的Tasteless香的Fragrant甜的Sweet若的Bitter咸的Salty辣的Hot酸的Sour油大Too Greasy瘦的Lean肥的Fat老的;硬的Tough嫩的Tender硬的Hard干的Dried肉多的Plump熟的Ripe ;Cooked生的Raw新鲜的Fresh生猛的Live怪味的Taste Funny清淡的Light;Weej味重的Heavily Seasoned 浓;粘稠的Thick难消化的Smelly有臭味的Rancid哈喇味Midewy发霉的Soft软的Smooth软滑的Piquant辛辣的Tart涩的Sourish微酸的Rough粗的Fine滚烫的Piping Hot热的Hot温的Warm冷的Cold冰的Iced冻的Frozen简单的Plain半熟的;煮的嫩的Rare适中的;中等的Medium煮得透的Well-done做得嫩Under-done做得老Over-done* * *糊;浆糊Paste脆的Crispy(烧)脆;焦Crip炒(蛋);与蛋搅在一起炒Sctamble炒蛋羹;水蛋Custard奶油Cream冻(胶状) Je;;y包裹;缠(烧) Wrapped刺身Sashimi西冷Sirloin沙拉Salad奶油焗菜;奶汁烤Gratin拍扁Crushed捣烂Mashed ;Bruised 剥皮Peeled;Skined 剥壳Shelled去核Stoned挤Extracted整只Whole Body半只Side斩开Jointed切好的Carved可吃的内脏Inside Meat* * *早餐Breakfast午餐Lunch下午茶Afternoon Tea便餐Potluck正餐Dinner晚餐Supper宵夜Midnight Snack早午餐(早午餐合并) Brunch年夜饭Hogmanay Dinner一餐(一顿) Meal* * *广东风味(粤) Guang Dong Style四川风味(川) Sichuan Style淮扬风味HuiYand Style山东风味(鲁) Shan Dong Style北京菜Beijing Dishes上海菜Shanghainese Food 潮州菜Chaozhuo Dishes湖南菜Huna Dishes清真Moslem Dishes北方菜Northem Dishes家常菜Homemade Style素菜Vegetarian野菜Venison小吃Snack日本料理Japanese Food韩国风味Korean Style东南亚风味Southeast Asian Style 西餐Western Food快餐Snack;Fast Food自助餐Buffet欧洲大陆式早餐Continental Breafast美式早餐American Breakfast英式早餐British Breafast* * *成都新东方烹饪Chengdu news east cuisine school。

烹饪中常用的英语单词

烹饪中常用的单词：烹调方法1. fry 煎 deep-fry炸2. roast 烘烤（肉类）3. bake 烘焙（面食类）4. grill 用（烤架）烤5. s auté?用少量油煎、炒6. stew 焖7. simmer 炖8. grate 磨碎9. marinate 入卤汁泡10. mash 捣成泥11. brew 冲泡/煮12. p urée 把……做成酱、浓汤13. mince 绞碎，剁碎14. boil 煮熟15. dice 切小块16. Knead 揉面17. toast 烘烤18. blanch 汆烫19. toss 翻面，拌20. whip 搅拌 stir21. shred 切丝 slice切片chop切碎dice切丁22. steam 蒸23. shell剥,剥皮 peel削,削皮24. beat打25. knead捏制26. sift筛27. drain捞28. combine 结合29. mix 混合30. crush 粉碎31. melt 融化32. saute 炒中菜的烹调方法煮boiling煲/炖stewing烧/焖/烩braising煎frying炒stir-frying爆quick-frying炸deep-frying扒frying and simmering煸sauteing煨simmering熏smoking烤roasting/barbecuing烘baking蒸steamingdried干的iced冰镇的frozen冰冻的raw生的，未煮的fresh新鲜的stale陈腐的，变坏了的；（酒）走了味的stinky 发臭的glazed 有光泽的餐厅用具主餐刀dinner knife 主餐叉dinner fork 主餐勺dinner spoon沙拉刀salad knife 沙拉叉salad fork 头盆叉Starter Fork黄油刀butter knife 牛排刀steak knife 切肉刀 carving knife鱼刀fish knife 鱼叉fish fork 蜗牛叉Snail Fork甜食勺dessert spoon 甜品叉Dessert fork 甜品刀Dessert knife海鲜叉Cocktail Fork咖啡勺coffee spoon 咖啡勺（大）tea spoon服务叉Serving fork 服务勺Serving spoon自助餐服务叉sharing fork 自助餐服务勺sharing spoon 自助餐服务夹sharing clip自助餐长柄汤勺sharing laddle蛋糕铲cake shovel 冰铲ice shovel 冰桶 ice cooler食品夹Food tongs 糖夹 sugar tong 冰夹 ice tong中式长柄分勺chinese style sharing laddlecoffee pot 咖啡壶 coffee cup 咖啡杯tea -pot 茶壶 tea set 茶具 tea tray [trei] 茶盘 caddy ['k?di] 茶罐主盘 dinner plate Round plate 圆盘 saucer [?s?:s?] 小碟子Pastry box 点心盒 Dessert|pastry plate 点心碟，甜品碟Bread butter plate 面包碟 butter plate 黄油碟Salad bowl 沙律碗 sugar bowl 糖盅 soup bowl 汤碗 soup plate 汤碟fruit plate 水果盘 Relish tray 调味盘开胃品盘 Starter Plate装饰盘Service PlatePlastic chopsticks 塑胶筷 table cloth 台布 glass cloth 抹杯布skimmer 漏勺 coaster 杯垫 drinking straw 吸管napkin 餐巾 paper towel [?tau?l] 纸巾 Ashtray / ??trei/ 烟灰缸Table Skirt 桌裙 Silver paper 银箔纸；锡箔纸 kettle 水壶rice bowl 饭碗 chopsticks 筷子 mug [m?g] 马克杯tray 托盘 Candle stick 烛台 toothpick牙签refrigerator 电冰箱drawers 抽屉 platerack 盘架 dish-cover盘盖cover 、lid 锅盖 pan 锅 handle 锅把saucepan煮锅 steamer 蒸锅 bamboo steamer蒸笼frying-pan 煎锅 stew-pot 炖锅 wok （圆底的）煎锅earthenware cooking pot 砂锅 pressure cooker 压力锅electric rice cooker 电饭锅 roasting pans 烤锅stock pot 汤锅 spatula 炒菜勺 ladle 长柄汤勺cleaver 大切肉刀 chopper 粗切用肉刀 skimmer 漏勺boning knife 去骨刀 carving knife 切肉刀 peeler 削皮刀paring knife 水果刀 can-opener 罐头刀 bottle cap opener 瓶盖起子kitchen knife 菜刀 egg-beater 打蛋器 meat-mincer 绞肉机gas stove 煤气炉 kerosene stove 煤油炉 electric stove 电炉cooker 灶(美作:stove) kitchen range 使用煤气或电的大灶toast rack 烤面包夹 toaster 烤面包架oven 烤箱 microwave oven 微波炉ice cream maker 冰淇淋机 blender 搅和机 coffee-mill 咖啡磨rolling pin 擀面杖 chopping board 菜板 knife-grinder 磨刀轮sieve 筛 funnel 漏斗cupboard 碗柜sideboard 餐具柜sink 洗菜池 tap 水龙头 pail 水桶dust-pan 簸箕 mop 拖把 broom 扫把dustbin 垃圾箱 garbage can 垃圾筒spatula 刮铲bottle opener 开瓶器 dishwasher 洗碗机 draining board 沥水板(美作:drainboard) 服务手推车Service Trolley 送餐车Transfer Trolley席次卡Place cardProcesses 烹饪过程add 添加bake 烤beat 击打blend 混合boil 煮沸braise 炖brown 烤chill 冷chop 剁coat 涂combine 掺合cook 烹调cover 盖deep-fry 油炸dice 切成丁drain （水）流干fold in 折叠freeze 冻fry 煎grate 炉排烤grease 抹油脂mash 打成泥measure 量melt 熔mince 搅肉末mix 混合parboil 煮成半熟peel 削果皮pour 倒、倾refrigerate 冷藏roast 烤saute 炒season 加佐料scald 煮牛奶近沸sift 筛simmer 煨slice 切片spread 伸展sprinkle 洒stir 搅拌stir-fry 爆炒toast 烤面包片grind 研磨knead 揉toss 抖翻turn 转whip 打泥Ingredients 配料dishes, measures 菜，措施baking soda 小苏打batter 面糊broth 肉汤casserole 沙锅chops 薯条cocktail 鸡尾酒condiments 调味品corn meal 玉米粉cornstarch 玉米淀粉cup 杯dash 少许dough 面团dressing 敷料filling 填充flavor 风味flour 面粉lard 猪油molasses 糖蜜oil 油pinch 捏roast 烤salad 沙拉salad dressing 沙拉酱sauce 酱油seasoning 调味shell 壳soup 汤steak 牛排stew 炖stick of butter 黄油stuffing 填料syrup 糖浆tablespoon 汤匙teaspoon 茶匙vinegar 醋loaf 面包leftover 剩料(egg) whites （蛋）白(egg) yolks （蛋）黄Adjectives 常用形容词boiled 煮broiled 烤crisp 脆curdled 凝结fresh 新鲜fried 炸ground 研磨了的medium 中等moderate (oven）温和（烤箱）rare 煮得嫰的raw 生ripe 熟scalloped 加了奶油的slow (oven）慢（炉）steamed 蒸tender 软的thickened 加厚well-done 熟Idiomshalf-baked 不成熟watered down 淡化西餐常用配料甜胡椒Allspice八角Anise玉挂Cinnamon丁香Clove桂皮Cassia薄荷Peppermint小豆蔻Cardamon胡荽Cardamon咖啡酱Curry Paste姜粉Ginger Power小茴香Cumin月桂叶Bay Leaf豆蔻花Mace玻璃苣Borage芥末Mustard红花粉Saffron牛膝草Marjoram黄姜粉Tumeric白胡椒White Pepper 黑胡椒Black Pepper 粗胡椒Coarse Pepper 花胡椒Cayenne Pepper 鱼椒粉Isinglass橄榄油Olive Oil椰油Coconut Oil人造黄油Margarine麦片Rolled Oats谷类Cereal粟米片Corn Flakes 提子核麦片Grapenuts 麦粥Porridge泡米Puffed Wheat全麦粉Graham Flour 西餐常用的水果苹果Apple杏、黄梅Apricot鳕梨Avocado香蕉Banada面包果Bread Fruit 杨桃Carambola乌梅Damson葡萄Grape榴莲Durin番石榴Guava青梅Greengage蜜瓜Honey dew Melon 荔枝Lychee柠檬Lemon芒果Mango西瓜Water-melon橄榄Olive木瓜Papaya西柚Grapefruit菠萝Pineapple梅子Plum桃Peach橙Orange。

中餐菜单翻译

例：仔姜烧鸡条braised chicken fillet with tender ginger
3.介绍菜肴的烹法、主料和味汁：公式：烹法+主料（形状）+（with，in）味汁
例：红烧牛肉braised beef with brown sauce
鱼香肉丝fried shredded pork with sweet and sour sauce
Fish balls are a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi.
二、以烹制方法开头的翻译方法
1.介绍菜肴的烹法和主料：公式：烹法+主料（形状）
例：软炸里脊soft-fried pork fillet
烤乳猪roast sucklingpig
炒鳝片stir-fried eel slices
2.介绍菜肴的烹法和主料、辅料：公式：烹法+主料（形状）+（with）辅料
小编精选排骨大全：
椒盐排骨：fried pork ribs with pepper sauce
蜜汁烧小肉排：Stewed Spare Ribs in Honey Sauce
南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro