红烧肉做法英文_图文
红烧肉菜谱制作过程中英文对照版
红烧肉菜谱制作过程中英文对照版材料：- 猪肉五花肉500克- 料酒适量- 生姜适量- 大葱适量- 光盐适量- 白糖适量- 老抽适量- 生抽适量- 鸡精适量- 清水适量制作步骤：1. 将猪肉五花肉切成块状。
2. 锅中倒入适量的水，放入生姜和大葱，煮沸后将猪肉块放入，焯水去腥。
3. 将焯水后的猪肉块捞出备用。
4. 另起锅烧热，加入适量的食用油，热油后放入糖，炒成糖色。
5. 加入焯水后的猪肉块，翻炒均匀。
6. 加入适量的料酒，烹饪片刻让猪肉块入味。
7. 加入适量的生抽、老抽，烹饪片刻。
8. 加入适量的光盐和鸡精，烹饪搅拌均匀。
9. 加入适量的清水，调至肉块的一半高度，大火烧开后转小火炖煮30分钟。
10. 炖煮过程中，根据个人口味可适量调整调料。
11. 炖煮30分钟后，熄火，焖15分钟入味。
12. 装盘，撒上少许葱花作为点缀即可。
Ingredients:- 500 grams of pork belly- Some cooking wine- Some ginger- Some green onion- Some salt- Some sugar- Some dark soy sauce- Some light soy sauce- Some chicken essence- Some waterInstructions:1. Cut the pork belly into chunks.2. Boil some water in a pot and add ginger and green onion. Once the water boils, add the pork belly chunks to blanch and remove any unpleasant odor.3. Remove the blanched pork belly chunks from the pot and set aside.4. Heat some cooking oil in another pot, add sugar, and stir-fry until it turns into caramel.5. Add the blanched pork belly chunks to the pot and stir-fry evenly.6. Add some cooking wine and cook for a while to let the pork belly absorb the flavors.7. Add some light soy sauce and dark soy sauce, and cook for a while.8. Add some salt and chicken essence, and mix well.9. Add some water, filling the pot until it reaches halfway up the pork belly chunks. Bring it to a boil over high heat, then simmer over low heat for 30 minutes.10. Adjust the seasonings according to personal taste during the simmering process.11. After simmering for 30 minutes, turn off the heat and let it rest for 15 minutes to enhance the flavor.12. Serve on a plate and garnish with some chopped green onion.。
做红烧肉的方法与步骤写英语作文
做红烧肉的方法与步骤写英语作文Braising pork belly in a rich sauce is a classic dish that brings comfort and warmth to any meal. The aroma of the meat simmering in a mixture of soy sauce, sugar, and spices is irresistible.Start by selecting a piece of pork belly with a good layer of fat and meat. This layering is essential for a tender and flavorful result. Cut the pork into chunks and blanch them in boiling water to remove impurities and excess fat.Next, prepare the sauce which is the soul of the dish. Combine soy sauce, dark soy sauce for color, sugar, and a touch of Chinese cooking wine. The balance of sweet and savory is key to the dish's success.Heat oil in a pot and sear the pork until it's golden brown on all sides. This step locks in the flavors and gives the meat a delicious texture. Then, add the sauce and enough water to cover the pork.Allow the pork to simmer slowly over low heat. The low and slow cooking process is what makes the meat tender and the flavors meld together. Check the dish periodically to ensure the sauce doesn't stick to the bottom of the pot.As the dish nears completion, the sauce will thicken andcoat the pork beautifully. The meat should be fork-tender, absorbing all the flavors of the sauce. Adjust the seasoning with salt and pepper to taste.Finally, serve the braised pork belly hot with steamed rice or noodles. The combination of the tender meat and the rich sauce is a match made in culinary heaven. Enjoy this dish with family and friends, as it's perfect for sharing and savoring.。
红烧肉的做法 英文
Braised Pork in Brown Sauce, also known as Red Cooked Pork, is a traditional Chinese dish beloved for its tender meat and rich sauce aroma. This dish is not only delicious but also nutritious, making it a common dish for family gatherings and festive celebrations. Ingredients:- Pork belly 500g- Ginger 3 slices- Garlic 3 cloves- Green onions 2 stalks- Star anise 2 pieces- Cinnamon 1 small piece- Soy sauce to taste- Dark soy sauce to taste- Cooking wine to taste- Sugar to taste- Water as needed- Salt to tasteSteps:1. Cut the pork belly into 2-3 cm cubes and blanch in boiling water to remove blood and impurities.2. Slice the ginger and garlic, and cut the green onions into sections for later use.3. Heat the pan with cold oil, then add ginger, garlic, and green onion to sauté until fragrant.4. Add the pork belly cubes and stir-fry over medium heat until the surface is slightly browned.5. Add star anise, cinnamon, and cooking wine, and continue to stir-fry to release the fragrance.6. Pour in the soy sauce and dark soy sauce, and stir well to evenly coat the pork cubes.7. Add enough water to cover the pork.8. Bring to a boil, then reduce the heat and simmer for about 1 hour, adding sugar as needed to enhance the flavor.9. When the pork is tender and the sauce is thickened, season with salt.10. Sprinkle with chopped green onions before serving.Tips:- Choose pork belly with a good balance of fat and lean meat for the best results in Red Cooked Pork.- Pay attention to the heat when stir-frying the pork belly to avoid burning.- Check the sauce periodically during the slow cooking process to prevent it from drying out. Conclusion:The preparation of Braised Pork in Brown Sauce is not complicated, with the key being the control of heat and the balance of flavors. Master these points, and you can easily make delicious Red Cooked Pork at home.。
各种菜谱英文英语翻译
各种菜谱英文英语翻译1. 红烧肉 Braised Pork Belly红烧肉是一道非常受欢迎的中式菜肴，主要材料是猪肉。
它的特点是肉质鲜嫩，味道鲜美，色泽红亮。
下面是红烧肉的英文翻译：Ingredients:Pork belly: 500gSoy sauce: 3 tablespoonsSugar: 2 tablespoonsGinger: 1 pieceGarlic: 3 clovesSpring onion: 1 stalkCooking wine: 2 tablespoonsWater: 500mlInstructions:1. Cut the pork belly into thick slices.2. Heat a frying pan over medium heat and add oil.3. Fry the pork belly slices until they are golden brown on both sides.4. Remove the pork belly from the pan and set aside.5. In the same pan, add ginger, garlic, and spring onion and stirfry until fragrant.6. Add soy sauce, sugar, and cooking wine to the pan and stir well.7. Add water and bring to a boil.8. Return the pork belly to the pan and cover with a lid.9. Reduce heat to low and simmer for 1 hour, or until the pork is tender.10. Remove the lid and increase heat to high.11. Cook until the sauce thickens and the pork is caramelized.12. Serve hot and enjoy!2. 麻婆豆腐 Mapo Tofu麻婆豆腐是一道经典的川菜，以其麻辣口感和鲜美的豆腐而闻名。
红烧肉的做法(英文)
Red-cooked PorkPrimary Ingredients:Streaky pork about 500 grams, 3 green shallots, 5 blocks of dried hawthorn, 1 block of brown sugar.Major Procedures:1. Cut the green shallots into two segments at the junction of the white and the green, and then cut the white segment into many sections and the green segment into small pieces; meanwhile, cut the raw pork into small cubes.2. Pour some boiled water into a pot; put the pork cubes and all the white sections into it; then it will spends 5 minutes in boiling them slightly.3. After the second process is finished, take them out from the pot and wash the pot utterly; then put them into the clean pot just washed and fry them with a low flame.4. When the surfaces of the cubes get somewhat yellow and emerge a little oil, add a spoonful of sugar to the pot and stir all in the pot evenly and lastingly to fry them with a low flame until the sugar is melted.5. Add some water to the pot so that the meat is very submerged, next put the hawthorn into the pot, it will takes about 30 minutes to boil them with a low flame.6. After half a hour or so, adjust the flame to a medium flame and add appropriate quantities of salt and soy sauce according to the individual actual situation, then stir all in the pot continuously until the juice becomes concentrated.7. Sprinkle the green pieces on the meat, stir a bit slightly.如有侵权请联系告知删除，感谢你们的配合！。
红烧肉的做法英语作文
Braised Pork Belly is a classic Chinese dish that is loved by people around the world. The rich and savory taste, combined with the tender and juicy texture, makes it a favorite among many. In this article, I will introduce you to the detailed steps of making this delicious dish.First, you will need to gather the necessary ingredients. The main ingredient is, of course, the pork belly, which should be cut into squares or rectangles of equal size. You will also need scallions, ginger, garlic, and Chinese Shaoxing wine. For the sauce, you will need soy sauce, dark soy sauce, sugar, and Sichuan peppercorns.Next, you will need to prepare the pork belly. Rinse it under cold water and then pat it dry with paper towels. Heat a large pot over medium heat and add a small amount of oil. Once the oil is hot, add the pork belly and cook until it is golden brown on all sides. Remove the pork belly from the pot and set it aside.In the same pot, add a bit more oil and heat it over medium heat. Add the sliced scallions,ginger, and garlic, and stir-fry until they are fragrant. Then, add the pork belly back into the pot and continue to stir-fry for a few minutes.Next, it's time to add the sauce. Pour the soy sauce, dark soy sauce, sugar, and Sichuan peppercorns into the pot, and stir well to combine. Then, add enough water to cover the pork belly and bring the mixture to a boil. Once it starts to boil, reduce the heat to low and simmer for about 1. 5 hours.During the simmering process, you will need to check on the pork belly occasionally to make sure that it is cooking evenly. If necessary, you can add more water to keep the sauce from drying out. After 1. 5 hours, the pork belly should be tender and the sauce should be thick and glossy.Finally, it's time to serve the braised pork belly. Transfer the pork belly to a serving platter and pour the sauce over it. Garnish with some chopped green onions and serve with steamed rice or noodles.In conclusion, braised pork belly is adelicious and satisfying dish that is worth the time and effort it takes to make it. With the right ingredients and careful cooking, you can create a restaurant-quality meal that will impress your family and friends.。
制作红烧肉英语作文
制作红烧肉英语作文Redbraised pork, or "hongshao rou" in Chinese, is a popular and traditional dish in Chinese cuisine. The dish is known for its rich flavor, tender meat, and dark red color, making it a favorite among many. Here is a stepbystep guide on how to make this delicious dish.Ingredients:500g pork belly3 slices of ginger2 cloves of garlic2 whole green onions1 tablespoon cooking oil2 tablespoons sugar2 tablespoons soy sauce1 tablespoon dark soy sauce1 cup waterSalt to tasteInstructions:1. Prepare the pork belly by cutting it into bitesized pieces. It is essential to have some fat on the pork belly to enhancethe flavor of the dish.2. Heat the cooking oil in a wok or large pan over medium heat. Add the sugar and allow it to caramelize and turn a golden brown color.3. Add the pork belly to the pan and stirfry until the pieces are browned on all sides.4. Add the ginger, garlic, and green onions to the pan and continue to stirfry for a few more minutes until fragrant.5. Pour in the soy sauce, dark soy sauce, and water. Stirwell to combine all the ingredients.6. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the pork is tender. Stir occasionally to prevent sticking.7. Taste the sauce and season with salt if needed. Adjust the seasoning according to your preference.8. Once the pork is tender and the sauce has thickened, remove the pan from the heat.9. Serve the redbraised pork hot with steamed rice andgarnish with some chopped green onions, if desired.Redbraised pork is a comforting and flavorful dish that is perfect for family meals or special occasions. The combination of savory, sweet, and salty flavors makes it a favorite among many Chinese households. Try making this dish at home and enjoy the delicious taste of homemade redbraised pork!。
英文红烧肉制作过程作文
英文红烧肉制作过程作文英文：Red-braised pork belly, also known as "hong shao rou" in Chinese, is a classic dish in Chinese cuisine. It is a dish that is loved by many people for its rich flavor and tender texture. Today, I am going to share with you the process of making this delicious dish.First, I start by preparing the pork belly. I like to use a piece with a good balance of lean meat and fat. I cut the pork belly into large chunks and then blanch them in boiling water for a few minutes. This helps to remove any impurities and excess fat from the meat.Next, I heat some oil in a wok and add the blanched pork belly chunks. I stir-fry them until they are lightly browned on all sides. This step is important as it helps to enhance the flavor of the pork.After the pork is browned, I add the aromatics. I like to use ginger, garlic, and green onions. I also add some star anise and cinnamon to give the dish a warm, fragrant flavor. Once the aromatics are fragrant, I pour in the cooking wine, soy sauce, and a bit of sugar. The combination of these ingredients creates a rich, savory sauce that the pork will braise in.Then, I add water to the wok, making sure that the pork is submerged. I bring the liquid to a boil and then reduce the heat to a simmer. I cover the wok and let the pork braise for about an hour. During this time, the pork becomes incredibly tender and absorbs all the flavors of the sauce.Finally, I uncover the wok and let the sauce reduce until it becomes thick and glossy. The pork belly is now ready to be served. I like to garnish it with some fresh cilantro and serve it with steamed rice.This dish is always a hit with my family and friends. The rich, savory sauce and the tender, melt-in-your-mouthpork belly are simply irresistible. It's a dish that never fails to impress and satisfy.中文：红烧肉，是中国菜中的一道经典菜肴，因其浓厚的味道和嫩滑的口感而备受喜爱。
红烧肉做法英语作文
红烧肉做法英语作文Here's a casual and conversational way to describe the steps of making red-braised pork (Hongshao Rou) in English:Let's talk about how to whip up some delicious red-braised pork! First, grab a chunk of pork belly, cut itinto nice, even chunks. Make sure you have a pot ready with some water, ginger slices, and a dash of cooking wine. Pop the pork in and simmer for a bit to get rid of any impurities.Next up, it's time for the seasoning. Get your sugar ready and start caramelizing it in a pan. Watch it carefully, you don't want it to burn! Once it's a nice amber color, add in the pork and toss it around to coat it evenly. This gives the pork its signature red hue.Now, let's add some flavor. Garlic, onions, star anise, and a few other spices go into the pot. Don't forget the soy sauce and cooking wine – they're key to bringing outthe rich flavor of the pork. Simmer it all together for a while, letting the flavors mingle and meld.Finally, when the pork is tender and juicy, you know it's ready. Serve it up with some rice or noodles, and dig in! The sweet, savory, and slightly spicy flavors of the red-braised pork will make your taste buds dance. Enjoy!。
红烧肉的做法（英文）
红烧肉的做法（英文）Red-cooked PorkPrimary Ingredients:Streaky pork about 500 grams, 3 green shallots, 5 blocks of dried hawthorn, 1 block of brown sugar.Major Procedures:1. Cut the green shallots into two segments at the junction of the white and the green, and then cut the white segment into many sections and the green segment into small pieces; meanwhile, cut the raw pork into small cubes.2. Pour some boiled water into a pot; put the pork cubes and all the white sections into it; then it will spends 5 minutes in boiling them slightly.3. After the second process is finished, take them out from the pot and wash the pot utterly; then put them into the clean pot just washed and fry them with a low flame.4. When the surfaces of the cubes get somewhat yellow and emergea little oil, add a spoonful of sugar to the pot and stir all in the pot evenly and lastingly to fry them with a low flame until the sugar is melted.5. Add some water to the pot so that the meat is very submerged, next put the hawthorn into the pot, it will takes about 30 minutes to boil them with a low flame.6. After half a hour or so, adjust the flame to a medium flame and add appropriate quantities of salt and soy sauce according to the individual actual situation, then stir all in the pot continuously until the juice becomes concentrated.7. Sprinkle the green pieces on the meat, stir a bit slightly.。
做红烧肉的方法与步骤写英语作文
做红烧肉的方法与步骤写英语作文There's nothing quite like the aroma of succulent, slow-cooked braised pork belly wafting through the kitchen, and today, we're diving into the art of crafting the perfect dish of red braised pork, a classic comfort food that's sure to satisfy your cravings.Begin by selecting a pork belly with a good layer of fat and meat. This is the key to a tender and flavorful dish. Cut the pork belly into bite-sized pieces and blanch them in boiling water to remove impurities and to tighten the meat fibers. Once blanched, drain and rinse the pork under cold water.Next, prepare your aromatics. The magic of red braised pork lies in its blend of spices and seasonings. Gather star anise, cinnamon sticks, ginger slices, and green onions. In a hot wok or pan, stir-fry these ingredients until they release their fragrant oils.Now, it's time to caramelize the sugar. Add a small amount of sugar to the wok and cook it over medium heat until it turns into a rich, amber-colored syrup. This step is crucial for the dish's glossy finish and sweet undertones.Once the sugar has caramelized, add the blanched pork belly to the wok and quickly stir-fry to coat the meat with the sugar mixture. This will give the pork a beautiful glazeand a slightly sweet flavor.Pour in a generous amount of soy sauce, a splash of dark soy sauce for depth, and a bit of Chinese cooking wine to deglaze the pan. Stir everything together until the pork is evenly coated.Add enough water to cover the pork, bring it to a simmer, and then reduce the heat to low. Let the pork braise slowly for at least an hour, or until it's fork-tender. The low and slow cooking process is what makes the pork melt-in-your-mouth tender.During the braising process, you may need to skim off any foam or fat that rises to the surface. As the dish nears completion, taste and adjust the seasoning with salt and sugar as needed.Finally, increase the heat to reduce the sauce until it's thick and glossy, coating the pork in a rich, velvety layer. Sprinkle with freshly chopped green onions for a pop of color and freshness.Serve the red braised pork over steamed rice or with a side of stir-fried vegetables. Each bite is a symphony of flavors—sweet, savory, and aromatic—that will have you coming back for more. Enjoy this timeless dish that's as much a labor of love as it is a culinary delight.。
红烧肉做法中英文_图文
Finished
•是
• 五花肉切成2厘米大小的块儿，姜 去皮切片。锅中倒入油，趁油凉时 放入桂皮和八角用小火炒出香味后， 改成大火，倒入五花肉翻炒变色后， 继续煸炒2分钟直到出油。
பைடு நூலகம் The second step
• Put into dark soy sauce, sugar, salt and mix all the condiments well. Then continue to fry and stir 5 minutes to make meat colored and tasty. And then add water (it must be boiled water ), water will submerge the meat.After boiling, skim froth.
Pork braised in brown sauce
Ingredients
• 500 g steaky pork, one cinnamon, 3 anise(also called DaLiao), five pieces of ginger, 6 red dates (also don't put). condiments：2 tablespoon dark soy sauce(30 ml), 1 teaspoon salt(5 grams), 3 teaspoon sugar(15 g).
• 五花肉500克， 桂皮1根 ，八角 （也称大料）3颗 ，姜5片，红 枣6颗（也可不放）。 调料：老抽2汤匙（30ml）， 盐1茶匙（5克）， 糖3茶匙 （15克）。
做红烧肉的方法与步骤写英语作文
做红烧肉的方法与步骤写英语作文Braising pork belly, a classic dish known as "red braised pork" in Chinese cuisine, is a delightful culinary adventure that combines sweet, savory, and tender flavors. It starts with selecting the right cut of meat, ideally a layer of fat and lean meat that will melt in your mouth.Begin by cutting the pork belly into even pieces, ensuring each piece has a good ratio of fat to meat. Season the pieces with salt, pepper, and a touch of sugar to enhance the natural flavors. This simple seasoning will act as a foundation for the rich flavors to come.Next, heat a pan with a bit of oil and sear the porkbelly on all sides until it's golden brown. This step is crucial as it locks in the juices and gives the meat a beautiful crust. After searing, remove the pork and set it aside.In the same pan, add aromatics such as ginger, garlic, and star anise, and stir-fry until fragrant. This step infuses the oil with the essence of these spices, which will permeate the meat as it braises.Pour in a generous amount of soy sauce, a touch of dark soy sauce for color, and a splash of Shaoxing wine. These ingredients will form the base of the sauce that will envelop the pork belly in a rich, savory coating.Return the seared pork belly to the pan and add enough water to cover the meat. Bring the mixture to a simmer, then reduce the heat to a gentle bubble. The key to tender meat is slow cooking, allowing the flavors to meld together over time.As the dish braises, the aroma will fill your kitchenwith an enticing scent that promises a delicious meal. Aftera couple of hours, the pork belly will be tender and thesauce thickened, ready to be served.Finally, serve the red braised pork over steamed rice, allowing the sauce to soak into the grains, creating a harmonious blend of flavors and textures. This dish is a testament to the art of slow cooking, where patience is rewarded with a meal that is both comforting and satisfying.。
关于红烧肉做法的英语作文
关于红烧肉做法的英语作文There is a dish in Chinese cuisine that has captured the hearts of many with its rich, savory flavors and tender texture: Red Braised Pork, or "Hong Shao Rou" in Mandarin. This classic dish is not only a staple in Chinese homes but also a favorite among international food enthusiasts. Here's a step-by-step guide to making this delectable meal in English.Ingredients:- 500g pork belly, cut into 2-inch cubes- 2 tablespoons dark soy sauce- 2 tablespoons light soy sauce- 2 tablespoons Chinese cooking wine (such as Shaoxing)- 1 tablespoon sugar (preferably brown sugar)- 4 star anise- 2 cloves garlic, minced- 1 inch of ginger, sliced- 2 green onions, chopped- Salt, to taste- 2 cups of water- Vegetable oil, for fryingInstructions:1. Preparation: Begin by preparing the pork belly by cutting it into even cubes. This ensures even cooking and a consistent texture throughout the dish.2. Marination: In a bowl, mix the dark soy sauce, light soy sauce, and Chinese cooking wine. Add the pork belly cubes and marinate for at least 30 minutes. This step infuses the meat with a rich, savory taste.3. Sugar Coating: Heat a wok or large pan over medium heat and add sugar. Stir until the sugar melts and turns into a caramel color. Be careful not to burn the sugar, as this will give a bitter taste to the dish.4. Frying: Remove the pork from the marinade, reserving the marinade for later use. Fry the pork cubes in the caramelized sugar until they are evenly coated and slightly browned. This step gives the pork its characteristic red color and aslightly crispy exterior.5. Flavoring: Add the star anise, minced garlic, sliced ginger, and chopped green onions to the wok. Stir-fry until fragrant, which usually takes about 1 minute.6. Braising: Pour the reserved marinade into the wok, followed by the water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the pork, covered, for about 1 hour, or until the meat is fork-tender.7. Thickening: After the pork is cooked, remove the lid and increase the heat to reduce the sauce, stirring occasionally to prevent sticking. The sauce should thicken and coat the pork evenly.8. Seasoning: Taste the sauce and add salt if necessary. Remember that soy sauce and cooking wine can be quite salty, so adjust according to your preference.9. Serving: Once the sauce is glossy and the pork is tender, your Red Braised Pork is ready to serve. It's traditionally served with steamed rice to soak up the delicious sauce.This dish is a testament to the balance of flavors in Chinese cooking, with the sweetness of the sugar, the umami from the soy sauce, and the aromatic spices all working in harmony.It's a dish that's as comforting as it is flavorful, perfect for a family dinner or a special occasion.。
红烧肉的做法英语作文
红烧肉的做法英语作文When it comes to cooking delicious red-braised pork, I always get excited. First, you gotta pick out a good pieceof pork belly, fat and lean balanced. Cut it into big chunks, then marinate with a little soy sauce, ginger, and some cooking wine. After that, heat up your pan with a bitof oil, add the pork, and sear each side until golden brown.Now, the sauce is the key! Mix together some soy sauce, sugar, and some star anise. Pour this over the pork and let it simmer. The aroma is just amazing! Remember to keep stirring occasionally, so the pork doesn't stick to the pan.After the pork has cooked for a while, add in somewater or broth, just enough to cover the meat. Cover thepot and let it simmer for another 30 minutes or so. The longer you cook it, the more tender and flavorful it'll be.When the pork is done, you can add some veggies like potatoes or carrots if you like. Just let them cook for afew minutes until they're soft. Serve with some rice, and you've got a mouthwatering meal that's perfect for any occasion! Red-braised pork is such a comforting dish, it's hard to resist its alluring aroma and rich flavor.。
关于红烧肉的做法英语作文
关于红烧肉的做法英语作文First, you need to prepare the pork belly by cutting it into small cubes. Then, you need to blanch the pork bellyin boiling water to remove any impurities and excess fat.Next, heat some oil in a wok and add in the sugar to caramelize it. Once the sugar has turned a golden brown color, add in the blanched pork belly and stir-fry until it is evenly coated with the caramelized sugar.After that, add in the soy sauce, cooking wine, ginger, garlic, and star anise to the wok. Stir everything together and then add in enough water to cover the pork belly. Letit simmer for about 1-2 hours until the pork belly is tender and the sauce has thickened.Once the pork belly is cooked, you can add in somehard-boiled eggs to the wok and let them simmer in the sauce for an additional 20-30 minutes.Finally, sprinkle some chopped green onions on top of the red-braised pork belly before serving. Enjoy your delicious and savory red-braised pork belly!。
红烧肉英文介绍小短文
红烧肉英文介绍小短文Red-cooked pork, also known as hong shao rou in Chinese, is a popular and traditional dish in Chinese cuisine. It is a delectable combination of pork belly, cooked in a rich, savory, and slightly sweet sauce.To prepare red-cooked pork, the pork belly is first marinated with a mixture of soy sauce, ginger, garlic, and other aromatic spices. The marinated pork is then braisedin a combination of soy sauce, sugar, and Shaoxing wine, along with other seasonings like star anise, cinnamon, and bay leaves. The slow braising process allows the pork to absorb the flavors of the sauce, resulting in tender, succulent, and flavorful meat.The dish is characterized by its deep red color, whichis achieved through the use of dark soy sauce and caramelized sugar. The sauce is thick, glossy, and coatsthe pork belly, giving it a rich and luxurious taste.Red-cooked pork is often served as a main dish in Chinese family gatherings, festivals, and celebrations. It is best enjoyed with a bowl of steamed rice, allowing the fragrant and savory sauce to complement the simplicity of the rice.This classic Chinese dish is beloved for its melt-in-your-mouth texture and robust, savory flavor. Whether enjoyed at a festive banquet or a cozy family meal, red-cooked pork is a timeless favorite that showcases the artistry and depth of Chinese culinary traditions.。
红烧肉英文小短文
红烧肉英文小短文Braised Pork Belly, also known as Hong Shao Rou in Chinese, is a popular and traditional dish in Chinese cuisine. It is made by slowly cooking pork belly in a savory and aromatic sauce until it becomes tender and flavorful.To prepare this delicious dish, the pork belly is first cut into thick slices and then marinated in a mixture of soy sauce, ginger, garlic, and spices. After marinating for a period of time, the pork is then seared to lock in its juices and flavors.Next, a sauce made from soy sauce, sugar, rice wine, and other seasonings is prepared. The pork slices are added to the sauce along with some water or stock, and the dish is simmered over low heat for a long time. This slow cooking process allows the flavors to meld together and the pork to become incredibly tender.The resulting braised pork belly is rich in flavor, with a sticky and caramelized sauce that coats each slice. It is usually served with steamed rice or mantou (Chinese steamed buns), and garnished with green onions or cilantro.Braised Pork Belly is a beloved dish that is often enjoyed during festive occasions or as a special treat. Its succulent and melt-in-your-mouth texture, combined with the savory and sweet flavors of the sauce, make it a true delight for anyone who tries it.。
英文食谱中英双语
英文食谱：红烧排骨的做法Braised Spare Ribs in Brown Sauce 中英双语How 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 favorites. 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 minutes（用时20分钟左右）Ingredients: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 pork ribs with the marinade sauce (1), set about 10 mimutes.1、将排骨放入调料（1），腌10分钟。
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The last step
• Put into red dates and ginger, lid the pot, turn to the small fire and simmer 40 minutes. During the period, pay attention to the water of the pot, add a little boiling water when water is insufficient. After 40 minutes, open the lid, move into the big fire and accept the soup, so it would have a layer of stiff rich sauce package in each pork braised in brown sauce. 放入红枣和姜片，盖上盖子，转小 火炖40分钟，期间要留意锅中的水 量，不够时添加少许开水。40分钟 后打开盖子，调成大火收汤，这样 才会有一层黏稠浓郁的汤汁包裹在 每块红烧肉上
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Finished
• 是
股票入门基础知识 /
槷敇愸
Pork braised in brown sauce
Education Science college Liu Huijuan 20114001101
Ingredients
• 500 g steaky pork, one cinnamon, 3 anise(also called DaLies (also don't put). condiments：2 tablespoon dark soy sauce(30 ml), 1 teaspoon salt(5 grams), 3 teaspoon sugar(15 g). • 五花肉500克， 桂皮1根 ，八角 （也称大料）3颗 ，姜5片，红 枣6颗（也可不放）。 调料：老抽2汤匙（30ml）， 盐1茶匙（5克）， 糖3茶匙 （15克）。
The second step
• Put into dark soy sauce, sugar, salt and mix all the condiments well. Then continue to fry and stir 5 minutes to make meat colored and tasty. And then add water (it must be boiled water ), water will submerge the meat.After boiling, skim froth. • 倒入老抽，糖和盐，把所有调料炒 拌均匀后，继续翻炒5分钟，以便 上色和入味。然后倒入开水（一定 是开水），水量要没过肉面，煮开 后撇去浮沫。
The first step
• Cut into 2 cm wild-pigs and peel ginger slice. Then put oil into the pot, and when oil cool, put into cinnamon and anise. After fry out the fragrance with small fire, turn into the big fire and put into steaky pork. After fry out stirring coloration, continue to saute 2 minutes until oil outlet. • 五花肉切成2厘米大小的块儿，姜 去皮切片。锅中倒入油，趁油凉时 放入桂皮和八角用小火炒出香味后， 改成大火，倒入五花肉翻炒变色后， 继续煸炒2分钟直到出油。