腊汁肉夹馍中英文翻译

腊汁肉夹馍中英文翻译

腊汁肉夹馍

Chinese Hamburger with cured meat

肉夹馍的叫法源自古汉语，是一种宾语前置，其意为“肉夹在馍中”。我国加工腊汁肉的历史悠久，在《周礼》一书中提到的“周代八珍”中的“渍”据考证就是腊汁肉。腊汁肉，在战国时叫做“寒肉”，当时位于秦、晋、豫三角地带的韩国已能制作。秦灭韩后，制作技艺传至秦地长安（西安市），由北魏官员贾思勰所著《齐民要术》有记载“腊肉”制法

Legends and allusions: The name of Chinese hamburger comes from ancient Chinese language as object fronting, means that the meat is sandwiched by the steamed bread. Cured meat has a long history in China. Researches has proved that the Chinese word "渍" from the "Eight Treasures of the Zhou Dynasty” was recorded in the ancient book of The Rites of the Zhou Dynasty, and referred exactly to cured meat . In addition, cured meat is called "cold meat" in the warring states period. At that time, people who lived in Hanguo began to make it. After Qin destroyed the Han, the production techniques were passed to Chang 'an (xi 'an city). After that, making methods of cured meat were recorded by Qi-min Yao-shu.

主料：猪肋排下面五层以上的带皮五花肉、高筋面粉、纯净水、高汤

辅料：香叶、桂皮、八角、小茴香、甘草、丁香、当归、山奈、花椒、白芷、草果

调料：精盐、香油、椒盐、粗盐、葱节、姜块、白酒、味精、冰糖、黄酒、干辣椒

Main ingredient: streaky pork with skin，high gluten flour, pure water, soup-stock;

Minor ingredient: bay leaves, cinnamon, star anise,aniseed, liquorice, clove, angelica, rhizoma kaempferiae, prickly ash, angelica dahurica, tsaoko amomum fruit

Seasoning: Refined salt, sesame oil, pepper salt, coarse salt, spring onion, ginger, white wine, monosodium glutamate, rock sugar, yellow wine, dry pepper

菜品特点：腊汁肉夹馍吃起来应该是肉香、馍脆、瓤松软，不需要加汤汁也是满口流油. Dish Characteristics: burning out the meat tender and flavorful fresh, eat after the tooth cheek,fragrant crisp, soft and tender, oily

制作方法

1. 制作卤汁腊肉

1）选料与刀工

腊汁肉要选用猪肋排下面五层以上的带皮五花肉，这样的五花肉肥瘦相间，在卤制好了以后，口感肥腆、软、另外，五花肉还应改刀成15厘米长、10厘米宽的大块。

2）腌渍风干

以5千克猪五花肉为例、先将其洗净，放入瓷缸里，倒入2千克纯净水，然后用干锅将加有香料（香叶、桂皮、大料）的粗盐750克炒干水分，加入矿硝2克后，撒在肉上面腌制、春秋季腌3-4天，冬季4-5天，夏季1-2天、每天须翻缸1-2次，待腌至肉色变红时，捞出

来用铁丝串起，挂阴凉通风处风干。

3）卤熟

将腌好的腊肉放温水中浸泡回软，然后用开水余烫一下，放入卤桶中，掺入高汤12千克，加葱节85克、姜块70克、白酒30克、精盐200克、味精750克、冰糖25克、黄酒15克、干辣椒5克和香料包（八角3克、甘草2克、丁香2克、白芷2克、山奈2克、花椒3克、肉桂2克、香叶、草果），大火烧开后打去浮沫，再转小火卤煮2小时，这样腊汁肉就算做成了。

2. 制作白吉馍

选用高筋面粉加水及少量的油和盐，然后糅合起劲成软面团，饧置约30分钟后揪剂（每千克面粉出10个），再逐个揉拉成长薄条，抹一层香油，撒适量椒盐，随后卷起来，立置案上按成饼状，再用擀面杖擀成圆形，制成生面坯。将面坯置炉口烙板上，烘烙定型并变色变硬后，再靠立在烙板下面的炉口内壁，直到烘烤熟。以上说明就是白吉模的正宗制法、和面的配方为：面粉5千克，水2.5千克，盐20克，油100克

Making method

1. Making the juicy cured meat

1)Material selection and knife skills. Cured meat need choose to use high quality of streaky pork. And then, cut the streaky pork into pieces which is 15 cm length, 10 cm width.

2) Curing and air drying

For example, take 5kg streaky pork. Firstly, clean it and put it into the food container. Secondly, pour into 2kg water. Thirdly, dry and remove the water from 750 g coarse salt which is mixed with (geranium, cinnamon, and aniseed) 750 g. Finally, take it in the meat; in addition, the time of pickle is 3-4 days in spring and autumn, 4-5 days in winter, 1-2 days in summer. After that, stir 1-2 times a day. When it became red color, take it out to air dry.

3) Marinade

Take the bacon to soak in warm water and make it soft, then pour into boiled water. Moreover, add into 12kg fresh soup, 85g green onion section, 70g ginger piece, 30g white wine, 200g salt, 750g MSG, 25 g rock sugar, 15g rice wine, 5g dry pepper and seasoning bag (3g aniseed, 2g liquorice, 2g cloves, 2g angelica dahurica, 2g rhizoma kaempferiae,, 3g prickly ash, 2g cinnamon, bay leaves, tsaoko amomum fruit). Finally, use big fire to boil it.

2. Making Ba ji mo

To choose strong flour, and mix with water and a small amount of oil and salt to make dough. Pull it to make thin strip, meanwhile, apply a layer of sesame oil and put some salt and