如何制作皮蛋 松花蛋 中英文翻译 How to make preserved egg文库
中餐菜单翻成英文的一些方法
中餐菜单翻成英文的一些方法餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。
要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。
中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。
这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。
由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。
为了让大家更好地掌握将中餐菜名译成英文的技巧，特将翻译中总结出来的几点“公式”(中英文对照)介绍如下，以供大家参考。
一、以主料开头的翻译方法1.介绍菜肴的主料和辅料：公式：主料(形状)+(with)辅料例：杏仁鸡丁chicken cubes with almond牛肉豆腐beef with beancurd西红柿炒蛋Scrambled egg with to tomato2.介绍菜肴的主料和味汁：公式：主料(形状)+(with,in)味汁例：芥末鸭掌duck webs with mustard sauce葱油鸡chicken in Scallion oil米酒鱼卷fish rolls with rice wine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 suckling pig炒鳝片Stir-fried eel slices2.介绍菜肴的烹法和主料、辅料：公式：烹法+主料(形状)+(with)辅料例：仔姜烧鸡条braised chicken fillet with tender ginger3.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清炖猪蹄stewed pig hoof in clean soup三、以形状或口感开头的翻译方法1.介绍菜肴的形状(口感)和主料、辅料：公式：形状(口感)+主料+(with)辅料例：芝麻酥鸡crisp chicken with sesame陈皮兔丁diced rabbit with orange peel时蔬鸡片Sliced chicken with seasonal vegetables2.介绍菜肴的口感、烹法和主料：公式：口感+烹法+主料例：香酥排骨crisp fried spareribs水煮嫩鱼tender stewed fish香煎鸡块fragrant fried chicken3.介绍菜肴的形状(口感)、主料和味汁：公式：形状(口感)+主料+(with)味汁例：茄汁鱼片sliced fish with tomato sauce椒麻鸡块cutlets chicken with hot pepper黄酒脆皮虾仁crisp shrimps with rice wine sauce四、以人名或地名开头的翻译方法1.介绍菜肴的创始人(发源地)和主料：公式：人名(地名)+主料例：麻婆豆腐Ma Po beancurd四川水饺Sichuan boiled dumpling2.介绍菜肴的创始人(发源地)、烹法和主料：公式：人名(地名)+烹法+主料例：东坡煨肘DongPo stewed pork joint北京烤鸭Roast Beijing Duck在中餐菜名翻译成英文的过程中，可以采用多种不同的方法，而且每一道菜都可以从不同的角度入手进行翻译。
“皮蛋”的英文
“皮蛋”的英文作者：曾泰元来源：《英语学习》2019年第07期中国菜举世闻名，不过这些美食的英译少有定论，版本众多，各行其是。
少数较有共识、流通广泛的英译，也不见得就能收录于权威的英语词典，如粤菜小吃beef chow fun（干炒牛河）和江南点心xiao long bao（小笼包）。
文化特色词的英译本来就难有定论，有定论却未进入词典殿堂的也所在多有。
究其原因，或其在英语世界尚属小众，影响有限，由此反映出来的语料不足，进而在选词纳编时被排除在外。
或可归诸词典自身的因素，修订缓慢甚至停滞，而且主编的个人好恶，也可能左右了词语的取舍。
皮蛋的英译就是一个有趣的例子。
皮蛋具有鲜明的中国特色，不分大江南北，普遍受到国人的喜爱。
上海辞书出版社最新版的《辞海》是这样描述皮蛋的：【皮蛋】亦称“松花蛋”“变蛋”，一般是鸭蛋的加工品，中国特产。
将鸭蛋涂上一层由食盐、生石灰、茶叶、草木灰等混成的糊状物，外沾谷糠，放入坛内，用湿黄土和少许食盐封坛口，经15—30天即成。
也有其他制备方法，但都要用到石灰和碳酸钠等碱性物质。
成品蛋白凝固成赭褐色半透明体，内有松花状结晶，蛋黄则变成蓝黑色。
“质嫩味鲜“，《辞海》以这四个字总结中国人对皮蛋的评价。
可是客观的情况却是“萝卜青菜，各有所爱”。
英谚有云：One man’s meat is another man’s poison.（字面义为“对一个人而言是肉，对另一个人来说却是毒”），皮蛋作为中国人的家常美食，在2011年的6月底，居然成了美国有线电视新闻网（CNN）报道中“最令人作呕的”（the most revolting）食物之一，而且名列榜首。
当时的这则报道引发了许多中国人的强烈抗议，抗议邮件灌爆了CNN网络公民记者（iReporter）丹尼·霍尔瓦达（Danny Holwerda）的信箱，愤怒的评论淹没了新闻网站的留言板。
CNN非常重视此事，一周之后，网站特别刊出主编安得鲁·德马里亚（Andrew Demaria）的专文《皮蛋大辩论》（The Great Century Egg Debate），以此正式回应并表达歉意。
皮蛋瘦肉粥英文作文
皮蛋瘦肉粥英文作文英文：As a traditional Chinese breakfast, century egg and lean pork congee is a popular choice for many people. The combination of the creamy congee, the savory lean pork, and the unique flavor of the century egg creates a comforting and satisfying meal. 。
I remember the first time I tried century egg and lean pork congee. I was visiting my friend in China, and she insisted that I try this classic dish for breakfast. I was a bit hesitant at first, as the idea of eating preserved eggs was a bit intimidating. However, after taking thefirst spoonful, I was pleasantly surprised by the rich and creamy texture of the congee, and the savory flavor of the lean pork. The century egg added a unique and slightly pungent taste that complemented the other ingredients perfectly. From that moment on, I was hooked.The process of making century egg and lean pork congeeis quite simple. First, the lean pork is marinated with soy sauce, rice wine, and ginger to give it a flavorful kick. Then, the century egg is chopped into small pieces and added to the congee as it simmers on the stove. The resultis a hearty and delicious porridge that is perfect for warming you up on a cold morning.中文：作为中国传统早餐，皮蛋瘦肉粥是许多人喜欢的选择。
皮蛋瘦肉粥的做法英文作文
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有关皮蛋的英语作文
有关皮蛋的英语作文英文回答：Century eggs, also known as preserved eggs, are a traditional Chinese delicacy with a distinctive flavor and texture. They are made by preserving duck, chicken, orquail eggs in a mixture of clay, salt, lime, and rice hulls for several weeks or months. This process creates a gelatinous, salty, and slightly alkaline interior with a rich, umami flavor.Century eggs have a long history in Chinese cuisine,with references to them dating back to the Ming Dynasty. They are typically served as an appetizer or snack, and can be enjoyed on their own or incorporated into various dishes. The most common way to eat century eggs is to peel them and slice them into halves or quarters, and they can be eaten with soy sauce, vinegar, or ginger. They can also be usedin salads, soups, and stir-fries.Century eggs are a good source of protein, calcium, and iron. They also contain a number of vitamins and minerals, including vitamin A, vitamin D, and vitamin B12. However, they are also high in sodium and cholesterol, so theyshould be consumed in moderation.The unique flavor and texture of century eggs may notbe to everyone's taste, but they are a beloved delicacy in Chinese cuisine. If you are adventurous and open to trying new foods, I encourage you to give century eggs a try.中文回答：皮蛋，又称松花蛋，是中国传统特色美食，以其独特的风味和口感而著称。
凉拌皮蛋作文600字
凉拌皮蛋作文600字Century egg, also known as preserved egg or hundred-year egg, is a traditional Chinese delicacy that has been around for centuries. It is made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months, which results in the egg white turning a translucent brown and the yolk becoming a dark greenish-black.皮蛋，又称为松花蛋或者百年蛋，是一种有着几百年历史的中国传统美食。
它是通过将鸭蛋、鸡蛋或者鹌鹑蛋置于黄土、灰炭、盐、石灰和稻草的混合物中腌制数周至数月，导致蛋白变成半透明的棕色，蛋黄则成为深绿色至黑色。
One of the most popular ways to enjoy century egg is in a cold dish known as Liang Ban Pi Dan or Cold Tossed Century Egg. This dish features sliced century egg mixed with seasonings such as soy sauce, vinegar, sesame oil, sugar, garlic, and green onions. The result is a flavorful and refreshing dish that showcases the unique taste and texture of the century egg.最受欢迎的吃法之一是凉拌皮蛋。
50种乳制品鸡蛋类的英语单词和句子表达
序号 1：奶酪（Cheese）英文句子：I love to eat cheese with crackers.中文翻译：我喜欢配饼干吃奶酪。
序号 2：牛奶（Milk）英文句子：I drink a glass of milk every morning.中文翻译：我每天早上喝一杯牛奶。
序号 3：酸奶（Yogurt）英文句子：I like to have yogurt for breakfast.中文翻译：我喜欢早餐吃酸奶。
序号 4：黄油（Butter）英文句子：Would you like some butter on your toast?中文翻译：你的面包片要抹一些黄油吗？序号 5：奶油（Cream）英文句子：The cake is topped with whipped cream.中文翻译：蛋糕上撒满了打发的奶油。
序号 6：酪乳（Buttermilk）英文句子：Buttermilk is a popular drink in some countries. 中文翻译：酪乳在一些国家是一种受欢迎的饮料。
序号 7：奶酪（Cottage Cheese）英文句子：Cottage cheese is a good source of protein.中文翻译：干酪是一种良好的蛋白质来源。
序号 8：奶昔（Milkshake）英文句子：I ordered a chocolate milkshake at the café.中文翻译：我在咖啡馆点了一杯巧克力奶昔。
序号 9：乳酪（Ricotta）英文句子：The lasagna is made with ricotta cheese.中文翻译：千层面用了乳酪做成。
序号 10：淡奶油（Whipped Cream）英文句子：The pie is served with a dollop of whipped cream. 中文翻译：派上面有一团淡奶油。
介绍皮蛋瘦肉粥的英语作文
介绍皮蛋瘦肉粥的英语作文{z}Title: Introducing Century Egg and Lean Pork CongeeCentury egg and lean pork congee, also known as "Zhajiang rice porridge," is a popular Chinese dish that combines the rich flavors of century eggs and lean pork with the comforting consistency of congee.This dish is beloved for its balanced taste, ease of preparation, and nutritional benefits.Century eggs, also known as preserved eggs, are eggs that have been preserved in a mixture of clay, ash, salt, and quicklime for several weeks to several months.This process gives the eggs a unique, creamy texture and a flavor that is slightly salty, sulfuric, and umami.Lean pork, on the other hand, is tender and flavorful, adding a savory element to the dish.To make century egg and lean pork congee, you will need:- 4 cups of rice- 12 cups of water- 2 slices of lean pork- 2 century eggs- 3 green onions- 1 slice of ginger- Salt and white pepper to tasteInstructions:1.Rinse the rice under cold water and set aside.2.In a large pot, bring the 12 cups of water to a boil.Add the rice and stir gently to prevent sticking.Reduce the heat to low and simmer for 1 hour, or until the rice is soft and the water is absorbed.3.Meanwhile, prepare the lean pork and century eggs.Slice the lean pork into thin strips, and halve the century eggs.Set aside.4.About 15 minutes before the rice is done, add the lean pork and half of the green onions to the pot.Continue to simmer for another 15 minutes.5.Add the century eggs and the remaining green onions to the pot, and cook for another 5 minutes.6.Season the congee with salt and white pepper to taste.Garnish with the slice of ginger and serve hot.Century egg and lean pork congee is a hearty and fulfilling dish that can be enjoyed for breakfast, lunch, or dinner.Its simple ingredients and straightforward preparation make it a versatile choice for any meal.Whether you"re looking for a comforting meal or a taste of traditional Chinese cuisine, century egg and lean pork congee is a excellent choice.。
介绍皮蛋500字作文英语
介绍皮蛋500字作文英语Century Egg, also known as Preserved Egg or Thousand-Year-Old Egg, is a traditional Chinese delicacy that has intrigued taste buds for centuries. Despite its ominous name, Century Egg is a culinary delight appreciated for its unique flavor and texture.Century Egg undergoes a preservation process that involves soaking raw eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. During this time, chemical reactions occur within the egg, resulting in the transformation of its appearance, taste, and smell.Upon completion of the preservation process, the once ordinary-looking egg emerges with a translucent amber-colored egg white and a dark, creamy yolk. The texture of Century Egg is often described as jelly-like, with a rich, savory flavor that is both complex and distinctive.One might wonder why anyone would want to consume anegg that has been buried for weeks or even months. The answer lies in the remarkable transformation that takes place within the egg. The preservation process breaks down proteins and fats, resulting in a concentrated umami flavor that is prized in Chinese cuisine.In addition to its flavor, Century Egg is also valuedfor its purported health benefits. It is believed to berich in protein, vitamins, and minerals, making it a nutritious addition to one's diet. Some even claim that Century Egg can aid in digestion and improve overall health.In Chinese culinary tradition, Century Egg is often enjoyed as a delicacy on its own or used as an ingredientin various dishes. It is commonly served alongside congee, tofu, or as a topping for noodles. Century Egg can also be found in salads, dumplings, and stir-fried dishes, adding a unique flavor and texture to any meal.Despite its popularity in Chinese cuisine, Century Egg remains a relatively unknown delicacy in many parts of theworld. However, with the growing interest in international cuisine, it is gradually finding its way onto the menus of upscale restaurants and gourmet food stores outside of China.In conclusion, Century Egg is a fascinating delicacy that offers a unique culinary experience. Its distinctive flavor, texture, and cultural significance make it a beloved ingredient in Chinese cuisine. Whether enjoyed on its own or incorporated into various dishes, Century Egg continues to captivate food enthusiasts around the world.。
做皮蛋作文400字
做皮蛋作文400字中文回答：我最喜欢吃的一道菜就是皮蛋了。
皮蛋是一种用碱水腌制而成的鸭蛋，经过数周到数月的时间发酵，表面会形成一层灰绿色的皮，内部蛋白变成半透明的琥珀色，蛋黄则呈现出墨绿色。
皮蛋的味道鲜美，让人回味无穷。
English response:One of my favorite dishes is preserved duck eggs. Preserved duck eggs, also known as century eggs, are madeby preserving duck eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months. The process causes the egg white to become a translucent amber color and the yolk to develop a darkgreen color. The flavor of preserved duck eggs is rich and unique, making it a delightful delicacy.中文回答：皮蛋可以用来做很多不同的菜肴，比如皮蛋豆腐、皮蛋瘦肉粥、皮蛋拌豆腐等等。
我最喜欢的做法是皮蛋瘦肉粥，将皮蛋切成小块，和瘦肉一起煮成粥，这样可以融合出皮蛋的鲜美和瘦肉的鲜嫩，非常美味。
English response:Preserved duck eggs can be used in a variety of dishes, such as preserved duck egg and tofu, preserved duck egg and lean pork congee, preserved duck egg and tofu salad, and more. My favorite way to enjoy preserved duck eggs is in a congee with lean pork. Chopping the preserved duck eggsinto small pieces and cooking them with lean pork creates a delicious combination of flavors and textures that I find irresistible.中文回答：除了美味，皮蛋还有很多营养价值。
皮蛋豆腐制作方法英语作文
皮蛋豆腐制作方法英语作文Century egg tofu is a traditional Chinese dish that combines the unique flavors of century eggs and tofu. Century eggs, also known as preserved eggs or thousand-year-old eggs, are a type of preserved egg that has been soaked in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months. The end resultis a creamy, gelatinous egg white and a dark green or grey yolk with a strong, pungent flavor.To make century egg tofu, you will need the following ingredients:1 block of firm tofu。
2 century eggs。
1 tablespoon soy sauce。
1 tablespoon oyster sauce。
1 tablespoon sesame oil。
1 teaspoon sugar。
1/2 teaspoon white pepper。
1 green onion, chopped。
Here is a step-by-step guide on how to make century egg tofu:1. Cut the firm tofu into small cubes and set aside.2. Peel the century eggs and cut them into small pieces.3. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper.4. Heat a wok or frying pan over medium heat and addthe tofu cubes. Cook until the tofu is slightly browned on all sides.5. Add the century egg pieces to the tofu and stir-fry for another 2-3 minutes.6. Pour the sauce mixture over the tofu and century eggs, stirring to coat evenly.7. Cook for another 1-2 minutes until the sauce has thickened slightly.8. Remove from heat and garnish with chopped green onions.9. Serve hot with steamed rice.Century egg tofu is a delicious and savory dish that is perfect for lunch or dinner. The creamy texture of the tofu pairs perfectly with the rich, pungent flavor of the century eggs. Give this recipe a try and impress your friends and family with your culinary skills!。
皮蛋瘦肉粥英文作文
皮蛋瘦肉粥英文作文I love eating century egg and lean pork congee. It's a traditional Chinese dish that is both savory and comforting. The creamy texture of the congee combined with the salty, rich flavor of the century egg and the tender lean pork makes it a perfect meal for any time of the day.The century egg, also known as preserved egg, has a unique flavor that is both pungent and creamy. It adds a depth of flavor to the congee that is unlike anything else. The lean pork provides a nice contrast in texture, adding a bit of chewiness to the dish.I like to garnish my century egg and lean pork congee with some chopped green onions and a drizzle of sesame oil. The green onions add a fresh, slightly spicy kick, whilethe sesame oil brings a nutty aroma that enhances theoverall flavor of the congee.When I'm feeling under the weather, there's nothing Icrave more than a bowl of century egg and lean pork congee. It's like a warm hug in a bowl, soothing my soul and nourishing my body at the same time. Plus, it's easy to digest, making it the perfect comfort food when I'm not feeling well.The best part about century egg and lean pork congee is that it's so easy to make at home. All you need is some rice, water, century egg, lean pork, and a few simple seasonings. Just throw everything into a pot and let it simmer until the rice breaks down and the flavors meld together. It's a simple, no-fuss meal that never fails to hit the spot.。
永川松花皮蛋介绍作文600字
永川松花皮蛋介绍作文600字【中英文实用版】English:The Yangchuan preserved eggs, commonly known as "Huangniao," are a famous traditional Chinese food hailing from the city of Yangchuan in Shaanxi province.These eggs are eggs that have been preserved in a mixture of clay, ash, salt, and other ingredients, which gives them their distinct greenish-gray shell and white, semi-solid yolk.The preservation process not only imparts a unique flavor to the eggs but also alters their texture, making them firm yet slightly crumbly.中文：永川松花皮蛋，俗称“松花蛋”，是我国陕西省永川市的著名传统食品。
这种鸡蛋是用泥土、草木灰、盐等材料腌制而成，使其外壳呈灰绿色，蛋黄呈白色半固体状。
这种防腐过程不仅赋予了鸡蛋独特的风味，还改变了其质地，使其既坚硬又略带碎屑。
English:One of the most intriguing aspects of Yangchuan preserved eggs is the pattern that forms on the yolk, which resembles the petals of a lotus flower.This is why they are also known as "lotus seed eggs." The pattern is a result of the preservative materials seeping into the egg and reacting with the proteins, creating a beautiful, marbled effect.中文：永川松花皮蛋最引人入胜的部分是蛋黄上形成的图案，这个图案类似于莲花的花瓣。
盐皮蛋的作文600字
盐皮蛋的作文600字## Salt-Cured Eggs: A Culinary Delicacy ##。
Salt-cured eggs, a traditional Chinese delicacy, are made by preserving duck or chicken eggs in a salt solution for several weeks. The resulting eggs have a firm, slightly rubbery texture, a rich, savory flavor, and a distinctive reddish-orange yolk.History and Origin.The origin of salt-cured eggs is shrouded in mystery, but it is believed that the practice dates back to ancient China, where eggs were preserved in salt to extend their shelf life. The earliest known written record of salt-cured eggs dates back to the Ming Dynasty (1368-1644).Preparation.To make salt-cured eggs, fresh duck or chicken eggs arecoated in a mixture of salt, clay, and sometimes other ingredients such as tea leaves or herbs. The eggs are then packed in a container and left to cure for several weeks or even months.During the curing process, the salt draws out water from the eggs, while the clay seals in the flavors and prevents the eggs from spoiling. The eggs gradually develop their characteristic firm texture, rich flavor, andreddish-orange yolk as they absorb the salt and spices.Cultural Significance.Salt-cured eggs hold cultural significance in China and are often served as a delicacy during special occasions and festivals. They are considered a symbol of prosperity and good luck. In Cantonese cuisine, salt-cured eggs are often paired with congee (rice porridge) or steamed buns.Nutritional Value.Salt-cured eggs are a good source of protein, fat, andvitamins. They are also high in sodium, so it is important to consume them in moderation. Additionally, the curing process can destroy some of the nutrients present in fresh eggs.Variations.There are many variations of salt-cured eggs, each with its own unique flavor and texture. Some popular variations include:Red-mold eggs: These eggs are coated in a mixture of clay and red mold spores, giving them a distinctivereddish-orange shell and a slightly sour flavor.Black-tea eggs: These eggs are cured in a mixture of salt and black tea leaves, resulting in a dark brown shell and a smoky flavor.Century eggs: These eggs are preserved for an extended period of time, resulting in a dark brown or black shell, a creamy yolk, and a strong, pungent flavor.## 咸鸭蛋，一种烹饪的美味 ##。
皮蛋的加工工艺与食用安全性
皮蛋的加工工艺与食用安全性叶春苗【摘要】Preserved egg is a traditional flavor of egg product in China. Traditional method of preserved egg processing makes the eggs have heavy elements of lead, influenced the edible value of preserved eggs. The article discussed preserved eggs types, processing tech-nique, factors of influencing the quality and edible security of preserved eggs, provided a theoretical reference for correctly eating pre-served eggs to the consumers.%皮蛋是我国的传统风味蛋制品。
传统的皮蛋加工方法使其含有重金属元素铅，影响皮蛋的食用价值。
通过对皮蛋的种类、加工工艺、影响皮蛋品质的因素，以及皮蛋食用安全性的论述，为消费者正确食用皮蛋提供理论依据。
【期刊名称】《农业科技与装备》【年(卷),期】2015(000)001【总页数】2页(P62-63)【关键词】皮蛋;加工工艺;安全性【作者】叶春苗【作者单位】辽阳职业技术学院化学工程系，辽宁辽阳 111000【正文语种】中文【中图分类】TS253.4+6皮蛋，又称松花蛋、彩蛋或变蛋等，味美醇香、清凉爽口、风味独特、食用方便，是我国传统的风味蛋制品，不仅为国内广大消费者所喜爱，在国际市场上也享有盛名。
同时，皮蛋还有一定的药用价值。
王士雄的《随息居饮食谱》中说：“皮蛋，味辛、涩、甘、咸，能泻热、醒酒、去大肠火，治泻痢，能散能敛。
介绍一种皮蛋作文英语
介绍一种皮蛋作文英语IntroductionCentury eggs, also known as preserved eggs or "pi dan" in Chinese, are a traditional delicacy with a unique flavor and appearance. This essay aims to explore the cultural significance, production process, and culinary uses ofcentury eggs, offering insights into this distinctiveculinary art form.Cultural SignificanceCentury eggs have been a part of Chinese cuisine for centuries, often associated with good fortune and prosperity due to their deep, rich color. They are frequently served during Chinese New Year and other important festivals, symbolizing a wish for a wealthy and abundant year ahead.Production ProcessThe process of making century eggs involves a mixture of clay, ash, salt, quicklime, and rice straw, which is applied to the surface of fresh duck or chicken eggs. The eggs are then sealed and left to cure for several weeks to months, during which the proteins in the egg gradually oxidize, giving the egg its characteristic dark green color and pungent taste.CharacteristicsA well-preserved century egg will have a translucent,brownish-gray appearance with a jelly-like texture. The yolk becomes a dark green, almost black color, with a creamy consistency. The flavor is strong and savory, with a hint of sulfur, which can be an acquired taste for those not accustomed to it.Culinary UsesCentury eggs are incredibly versatile in the kitchen. Theycan be enjoyed on their own, served with congee (rice porridge), or used as an ingredient in various dishes. A popular way to prepare them is to slice them and serve withsoy sauce, chili oil, and chopped scallions. They are also used in stir-fries, soups, and as a topping for tofu.Health ConsiderationsWhile century eggs are a beloved part of Chinese gastronomy, there have been concerns about the safety of consuming them due to the potential presence of lead from the curing process. However, modern production methods have significantly reduced this risk, and many producers now use lead-free curing agents.ConclusionCentury eggs are a testament to the ingenuity and creativityof traditional food preservation methods. They offer a unique culinary experience that challenges and rewards the palate.As a cultural icon, they continue to be a fascinating subjectfor food enthusiasts and a delicious addition to the culinary repertoire of many.This essay provides a comprehensive overview of century eggs, from their cultural roots to their modern-day culinary applications, and addresses health concerns while celebrating this unique food's rich history and flavor profile.。
皮蛋瘦肉粥的介绍英语作文
皮蛋瘦肉粥的介绍英语作文英文回答：Century-egg and lean-meat congee is a traditional Chinese dish that has been enjoyed for centuries. It is made with a combination of preserved duck eggs, also known as century eggs, lean pork, and rice. The congee is typically served hot with a variety of toppings, such as scallions, ginger, and soy sauce.Century eggs are an acquired taste, but they add a unique flavor and texture to the congee. The eggs are preserved in a mixture of clay, ash, salt, and rice hulls for several months, which gives them a distinctive black or green color and a slightly salty and earthy flavor.Lean pork is a good source of protein and adds a savory flavor to the congee. It is typically cut into small pieces and browned before being added to the congee.Rice is the main ingredient in congee. It is typically cooked in a large pot of water until it becomes soft and porridge-like.Century-egg and lean-meat congee is a hearty and flavorful dish that is perfect for a cold winter day. It is also a good source of protein, carbohydrates, and vitamins.Here are some tips for making the best century-egg and lean-meat congee:Use high-quality ingredients. The flavor of the congee will be determined by the quality of the ingredients you use.Cook the rice until it is soft and porridge-like. This will give the congee a smooth and creamy texture.Don't overcook the lean pork. The pork should be cooked through, but it should not be tough.Add the century eggs to the congee at the end of thecooking process. This will prevent them from becoming too soft and mushy.Serve the congee hot with your favorite toppings.中文回答：皮蛋瘦肉粥是一道历史悠久的中国传统美食。
皮蛋做法英文作文
皮蛋做法英文作文英文，How to Make Century Eggs。
Century eggs, also known as preserved eggs or thousand-year eggs, are a traditional Chinese delicacy. They are made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months. The process transforms the egg whites into a translucent jelly-like substance and the yolk into a creamy, cheese-like texture with a distinct, pungent flavor.To make century eggs, you will need:Fresh duck, chicken, or quail eggs。
1 kg of clay。
1 kg of ash。
1 kg of salt。
1 kg of quicklime。
Rice straw。
A large container。
Here's how to make century eggs:1. Mix the clay, ash, salt, and quicklime together in a large container. Add enough water to make a thick, muddy paste.2. Take a handful of the paste and mold it into a small bowl shape. Place an egg in the center of the bowl and cover it completely with the paste.3. Wrap the egg in rice straw to hold the paste in place.4. Repeat the process with the remaining eggs.5. Place the wrapped eggs in a cool, dark place for several weeks to several months, depending on how strong you want the flavor to be.6. When the eggs are ready, remove the paste and rice straw and rinse the eggs thoroughly with water.7. Use a sharp knife to cut the eggs in half and serve them as a snack or as a part of a larger meal.中文，如何制作皮蛋。
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如何制作皮蛋松花蛋中英文翻译 How to make preserved egg文库.txt41滴水能穿石，只因为它永远打击同一点。
42火柴如果躲避燃烧的痛苦，它的一生都将黯淡无光。
How to make real preserved egg within 10 days.Preserved egg is a Chinese traditional food. It is popular because it has a unique flavour, tastes excellent, long guarantee period and portability.It is a complex chemical reaction process to make the fresh egg into preserved egg. Through there are many different formulas and processes to make preserved eggs, the main raw material usually contains: the lime (CaO: Calcium Oxide), soda ash(Na2CO3: Sodium Carbonate), plant ashes(main chemical composition is K2CO3: Potassium Carbonate) , salt, tea leaves.1. Ashes FormulaThe preserved egg taste delicious on the table, but it has an uggly "coat", don't get wrong with or underestimate it, it is the key for making a presvered egg, ashes. The formula for ashes contains: Lime 50g, Soda 3g, Plant ash 1g, Salt 2g, Water 20g, a little bit of tea leaves.2. Ashes ModulationAs required by the formula, put all the ashes into a container (or a big beaker) with water. Firstly, the lime with react with water generates hydrated lime (Na(OH)2: Calcium hydroxide), then the hydrated lime will react with soda and potassium carbonate seperately and generates sodium hydroxide and potassium hydroxide. The chemical equations are as followed:CaO+H2O=Ca（OH）2Ca（OH）2+Na2CO3=CaCO3↓+2NaOHCa（OH）2+K2CO3= CaCO3↓+2KOHFor a full chemical reaction, you should use it after 24 hours.3. Process eggsPut the fresh egg into the modulated ashes to make an even layer of ashes on the egg face, and then take it out and put into rice chaff or sawdust makes another layer on the ashes. Press the egg gently to make the second layer tight, and then put it into another container for taking these prepared eggs. Make all the eggs the same way and then seal the container, put it in a enviromental temperature of 18 to 24 centigrade, it will edible 10 days later.During these 10 days, the egg will not as peace as a lake of deep water. The alkali (sodium hydroxide and potassium hydroxide) will permeate into the egg, and react with protein , makes it decomposed and solidification and release a small amount of hydrogen sulfide (H2S) gas. Meanwhile, the alkali will also react (neutralization)with amino acid. The salt of crystal precipitated in the gel egg white, which looks like a flower. The hydrogen sulfide gas react with mineral in egg white and yolk, which makes the color of egg white and yolk changed, egg white changes into a special color dark brown and egg yolk the blackish green. Salt makes the egg shrink and increase its flavor. While the tannins and essential oil will also color the egg white and contribute to its flavor.Why preserved egg doesn't rot even for half a month to few months? Firstly, it is because it contains salt, salt prevents rotting; Secondly, the alkali killed the bacteria which may cause the rotten of protein.10 days later, when you enjoy the delicious preserved eggs on table, you must be full of happy, and you will think of making more someday. But don't you forget to change the formula according to the percentage when you want to make a mass production of it.-----------------------Original Chinese Artical--from internet---------------- 10天的时间就能成就地道的松花蛋松花蛋是我国人民的传统食品。
由于风味独特、口感极好、保质期长、便于携带等诸多优点而倍受人们的青睐。
将鲜蛋加工成松花皮蛋的过程，其实质是一个复杂的化学反应过程。
尽管加工松花皮蛋的配方有多种、工艺各异，但主要原料一般包括：生石灰（CaO）calcium oxide，纯碱（Na2CO3）sodium carbonate、草木灰（主要成分为K2CO3）potassium carbonate、食盐、茶叶等。
结合学生实际情况，现仅以2枚松花皮蛋为例陈述一下如何在实验室里加工以及其中的化学原理：l. 灰料配方餐桌上的松花皮蛋吃起来味道十分可口，但他却披着一件丑陋的“外衣”，别小瞧了它，它可是制作松花皮蛋的关键，这就是灰料。
灰料的配方是：生石灰50g、纯碱3g、草木灰1g、食盐2g、水20g、茶叶微量。
2．灰料调制按照灰料配方的要求，将所需灰料放人容器中（一个大烧杯即可），用水调制。
生石灰quick lime首先遇水反应生成熟石灰slaked lime，然后熟石灰又分别与纯碱及草木炭中的主要成分碳酸钾发生复分解反应，生成氢氧化钠和氢氧化钾。
反应的化学方程式表示如下： CaO+H2O=Ca（OH）2Ca（OH）2+Na2CO3=CaCO3↓+2NaOH (sodium hydroxide)Ca（OH）2+K2CO3= CaCO3↓+2KOH (potassium hydroxide)为了使发料中的物质充分反应，调制好24小时以后才能使用。
3．皮蛋加工将鲜蛋在调制好的灰料中滚动几下，使蛋壳表面均匀地涂上一层灰粉，取出，再往稻糠或锯屑中滚动几下，使灰料上面粘上一层稻糠或锯屑。
用手轻轻挤压，使其紧固，放入事先准备好的容器中。
第二枚鲜蛋也这样处理，密封容器，置于18～24℃的环境温度下，10天后就可食用。
在这10天的变化过程中，鸡蛋内部也不像一潭深水那样平静。
灰料中的强碱（NaOH、KOH）strong base经蛋壳渗入到蛋清和蛋黄中，与其中的蛋白质作用，致使蛋白质分解、凝固并放出少量的硫化氢（H2S）hydrogen sulfide气体。
同时渗入的碱还会与蛋白质分解出的氨基酸进一步发生中和反应，生成的盐的晶体沉积在凝胶肽的皮蛋蛋清中，便出现了朵朵白色的“松花”（这也是松花蛋得名的原因）。
而硫化氢气体则与蛋清和蛋黄中的矿物质mineral 作用生成各种硫化物sulfide，于是蛋清和蛋黄的颜色发生了变化，蛋清呈特殊的茶褐色、蛋黄则呈墨绿色。
食盐则可使皮蛋收缩离壳、增加口味。
而茶叶中的单宁和芳香油，能给凝固的蛋白质上色，并且能增加皮蛋的风味。
而皮蛋为什么放半个月以至几个月都不会坏呢？一是因为里面有食盐，盐有防腐的作用；一是碱性物质杀灭了鲜蛋中有可能引起蛋白质腐败的细菌。