英语食谱与烹饪技巧
英文菜谱及制作方法
英文菜谱及制作方法简介英文菜谱是一种用英文描述菜品制作方法的文本，通常用于国际交流和分享。
这些菜谱提供了详细的制作步骤和所需材料，使读者能够了解和尝试这些美味的菜肴。
在本文档中，我们将介绍一些常见的英文菜谱及其制作方法。
目录1.英式早餐2.意大利面3.美式汉堡4.韩式炒饭英式早餐材料•鸡蛋（2个）•培根（2片）•土豆（1个，切片）•番茄（1个，切半）•黑布丁（2片）•面包（2片）•黄油（适量）•盐和胡椒粉（适量）步骤1.热锅，放入培根，煎至金黄酥脆。
2.温和地煎鸡蛋，保持蛋黄完整。
3.煮土豆片，直至熟烂，捞出备用。
4.在同一个锅子里，煮黑布丁，煮至热透，捞出备用。
5.烤面包片，涂抹黄油。
6.将煎鸡蛋、煎培根、土豆片、番茄和黑布丁放在盘子里。
7.撒上盐和胡椒粉，即可享用。
意大利面材料•意大利面（250克）•西红柿酱（适量）•牛肉末（200克）•洋葱（1个，切碎）•大蒜（2瓣，切碎）•橄榄油（适量）•盐和黑胡椒粉（适量）•干香料：迷迭香、百里香和罗勒（适量）•新鲜巴马干酪（适量）步骤1.在一锅热水中，煮意大利面，根据包装上的说明时间煮熟，并将其沥干备用。
2.在热锅中加入橄榄油，热锅后加入洋葱和大蒜，炒至金黄色。
3.加入牛肉末，煮熟并炒至棕色。
4.加入西红柿酱，调味盐、黑胡椒粉和干香料。
煮沸后，降低火力继续炖煮。
5.将煮熟的意大利面倒入锅中，与酱料充分混合，炖煮数分钟。
6.将菜肴装盘，并撒上巴马干酪。
美式汉堡材料•新鲜牛肉饼（150克）•汉堡包（1个）•生菜（适量）•番茄（适量，切片）•洋葱（适量，切环）•酸黄瓜（适量，切片）•美式芝士（适量，切片）•番茄酱（适量）•芥末酱（适量）•盐和黑胡椒粉（适量）步骤1.在烧烤上，煮熟牛肉饼，煮至中等熟度。
2.将汉堡包切成两半，稍微烤一下。
3.涂抹番茄酱和芥末酱在汉堡包的内侧。
4.在下半部汉堡包上，放上生菜、番茄、洋葱、酸黄瓜和芝士片。
5.在上半部汉堡包上，放上煮熟的牛肉饼。
英文菜谱及制作方法
英文菜谱Recipe for stir-fried meat and potatoes.First, wash the potatoes and meat.Next, cut the potatoes and meat.Then, put the oil in the wok. Stir-fired potatoes and meat for 2 minutes. Finally, add the salt, soy sauce and serve them on the plate.Recipe for stir-fried rice and vegetables.First, wash the vegetables.Next, cut the vegetables.Then, put the oil in the wok. Stir-fired rice and vegetables for 2 minutes. Finally, add the salt, soy sauce and serve them on the plate.Recipe for stir-fried meat and carrots.First, wash the carrots and meat.Next, cut the carrots and meat.Then, Put the oil in the wok. Stir-fired meat and carrots for 2 minutes. Finally, add the salt, pepper and serve them on the plate.Recipe for sandwich.First, wash the vegetables.Next, cut the sausages and bread.Then, put the sausages and vegetables on the bread.Finally, add the salad and pepper.Recipe for stir-fried rice and eggs.First, crack the eggs and mix the eggs in a big bowl.Next, put some oil in a wok, heat the oil.Then, add rice and eggs, stir-fry for 2 minutes.Finally, add salt and serve them on a plate.Recipe for stir-fried carrots and eggsFirst, wash the carrots and cut them.Next, crack the eggs and mix the eggs in a big bowl.Then, Put some oil in a wok, heat the oil. Add the carrot and eggs, stir-fry for 2 minutes.Finally, add salt and sugar, serve them on a plate.Recipe for stir-fried tomato and eggs.First, wash the tomatoes and cut them.Next, crack the eggs and mix the eggs in a big bowl.Then, Put some oil in a wok, heat the oil. Add the tomatoes and eggs, stir-fry for 2 minutes.Finally, add salt and sugar, serve them on a plate.热门网 lF8ILO49AMFk（注：范文素材和资料部分来自网络，供参考。
学习烹饪的英语作业
学习烹饪的英语作业### Vocabulary List1. Cook - 烹饪2. Recipe - 食谱3. Ingredient - 食材4. Stir-fry - 炒5. Boil - 煮6. Bake - 烤7. Grill - 烧烤8. Marinate - 腌制9. Season - 调味10. Blend - 混合11. Chop - 切12. Dice - 切丁13. Mince - 切碎14. Whisk - 搅拌15. Simmer - 煨16. Steam - 蒸17. Roast - 烤18. Sauté - 煎19. Broil - 烤（烤箱）20. Garnish - 装饰### Phrases1. Follow a recipe - 按照食谱做2. Cook to perfection - 烹饪至完美3. Prepare the ingredients - 准备食材4. Cooking techniques - 烹饪技巧5. Taste test - 尝味测试6. Cooking oil - 烹饪油7. Cookware - 烹饪器具8. Cooking time - 烹饪时间9. Cooking temperature - 烹饪温度10. Cooking method - 烹饪方法### Sentences1. I enjoy cooking because it allows me to be creative with flavors and textures.- 我喜欢烹饪，因为它让我能够以味道和质地来发挥创意。
2. When learning to cook, it's important to understand the basic cooking techniques.- 当学习烹饪时，了解基本的烹饪技巧非常重要。
3. To make a delicious meal, you must first choose the right recipe and gather all the necessary ingredients.- 要制作一顿美味的餐点，你首先需要选择合适的食谱并收集所有必需的食材。
英文西餐菜谱WesternFood
英文西餐菜谱——WesternFood一、开胃小菜（Appetizers）1. 凯撒沙拉（Caesar Salad）材料：罗马生菜、面包丁、帕尔马干酪、腌制鳀鱼、蒜、柠檬、橄榄油、盐、黑胡椒。
做法：将罗马生菜洗净切片，面包丁烤至金黄色，腌制鳀鱼切碎。
将蒜、柠檬汁、橄榄油、盐、黑胡椒混合调成沙拉酱，与生菜、面包丁、帕尔马干酪和腌制鳀鱼拌匀即可。
2. 炸鸡柳（Chicken Fingers）材料：鸡胸肉、面包糠、鸡蛋、牛奶、盐、黑胡椒。
做法：将鸡胸肉切成条状，用盐和黑胡椒腌制。
鸡蛋和牛奶混合成蛋液，将鸡柳裹上面包糠，再蘸上蛋液，放入油锅中炸至金黄色即可。
二、主菜（Main Courses）1. 牛排（Beef Steak）材料：牛排、橄榄油、大蒜、盐、黑胡椒、黄油。
做法：将牛排从冰箱中取出，回温至室温。
用厨房纸巾吸去牛排表面的水分，然后在两面撒上适量的盐和黑胡椒。
热锅倒入橄榄油，放入大蒜炒香，放入牛排，每面煎34分钟，根据个人口味调整熟度。
煎牛排的同时，可加入一小块黄油增加风味。
煎好后，将牛排放在盘子上静置5分钟，让肉汁重新分布，口感更佳。
2. 烤鸡（Roast Chicken）材料：整鸡、柠檬、洋葱、大蒜、盐、黑胡椒、迷迭香、橄榄油。
做法：将柠檬、洋葱、大蒜切片，与迷迭香一起填入鸡腹内。
在鸡身上涂抹橄榄油，然后撒上适量的盐和黑胡椒。
将鸡放在烤盘上，放入预热至180°C的烤箱中，烤约1小时，直到鸡肉熟透且表皮金黄酥脆。
三、配菜（Side Dishes）1. 烤土豆（Roasted Potatoes）材料：土豆、橄榄油、盐、黑胡椒、香葱。
做法：将土豆切成块状，放入碗中，加入橄榄油、盐、黑胡椒和切碎的香葱，拌匀。
将土豆块平铺在烤盘上，放入预热至200°C的烤箱中，烤约45分钟，直到土豆表面金黄酥脆。
2. 蒜香西兰花（Garlic Broccoli）材料：西兰花、大蒜、橄榄油、盐、黑胡椒。
英语菜谱最全
《中文菜单英文译法》北京市人民政府外事办公室目录 Table of Contents翻译的原则Principles of Translation中餐 Chinese Food冷菜类 Cold Dishes热菜类 Hot Dishes猪肉 Pork牛肉 Beef羊肉 Lamb禽蛋类 Poultry and Eggs菇菌类Mushrooms鲍鱼类 Ablone鱼翅类 Shark's Fins海鲜类 Seafood蔬菜类 Vegetables豆腐类 Tofu燕窝类Bird’s Nest Soup羹汤煲类Soups主食、小吃 Rice， Noodles and Local Snacks西餐 Western Food头盘及沙拉 Appetizers and Salads汤类 Soups禽蛋类 Poultry and Eggs牛肉类 Beef猪肉类 Pork羊肉类 Lamb鱼和海鲜 Fish and Seafood面、粉及配菜类 Noodles， Pasta and Side Dishes面包类 Bread and Pastries甜品及其他西点 Cakes, Cookies and Other Desserts中国酒 Chinese Alcoholic Drinks黄酒类 Yellow Wine白酒类 Liquor啤酒 Beer葡萄酒 Wine洋酒 Imported Wines开胃酒 Aperitif白兰地 Brandy威士忌 Whisky金酒 Gin朗姆酒 Rum伏特加 Vodka龙舌兰 Tequila利口酒 Liqueurs清酒 Sake啤酒 Beer鸡尾酒 Cocktails and Mixed Drinks餐酒 Table Wine饮料 Non—Alcoholic Beverages矿泉水 Mineral Water咖啡 Coffee茶 Tea茶饮料 Tea Drinks果蔬汁 Juice碳酸饮料 Sodas混合饮料 Mixed Drinks其他饮料 Other Drinks冰品 Ice翻译的原则一、以主料为主、配料为辅的翻译原则1、菜肴的主料和配料主料(名称/形状）+ with + 配料如:白灵菇扣鸭掌 Mushrooms with Duck Webs2、菜肴的主料和配汁主料 + with/in + 汤汁(Sauce）如：冰梅凉瓜 Bitter Melon in Plum Sauce二、以烹制方法为主、原料为辅的翻译原则1、菜肴的做法和主料做法(动词过去分词）+主料（名称/形状）如:火爆腰花Sautéed Pig Kidney2、菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状）+ 配料如：地瓜烧肉 Stewed Diced Pork and Sweet Potatoes3、菜肴的做法、主料和汤汁做法(动词过去分词)+主料(名称/形状）+ with/in +汤汁如:京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce三、以形状、口感为主、原料为辅的翻译原则1、菜肴形状或口感以及主配料形状/口感 + 主料如:玉兔馒头 Rabbit-Shaped Mantou脆皮鸡 Crispy Chicken2、菜肴的做法、形状或口感、做法以及主配料做法（动词过去分词）+ 形状/口感 + 主料 + 配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley四、以人名、地名为主，原料为辅的翻译原则1、菜肴的创始人（发源地)和主料人名（地名）+ 主料如：麻婆豆腐 Mapo Tofu （Sautéed Tofu in Hot and Spicy Sauce）广东点心 Cantonese Dim Sum2、介绍菜肴的创始人(发源地)、主配料及做法做法（动词过去式）+ 主辅料+ + 人名/地名 + Style如：北京炒肝 Stewed Liver, Beijing Style北京炸酱面 Noodles with Soy Bean Paste， Beijing Style五、体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1、具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
最全的英文菜谱
中餐英文菜谱全体乳猪 Roast whole suckling pig特色五福拼盘 Special five varieties葡国碳烧肉Portuguese roast pork脆皮靓烧鸡Crispy chicken湛江皇后水晶鸡Zhanjiang Crystal chicken金牌回香鸡Golden tasty chicken盐香脆皮鸡Salty crispy chicken高州葱油先鸡Gaozhou style shallot favour Chicken蜜汁碳烧*烧Honey charcoal pork碳烧靓排骨Charcoal spare ribs骨香乳鸽Tasty baby pigeon锦绣烧味拼盘Assorted barbecue meat新派卤水拼盘New style soy sauce stewed meat新派卤水掌翼New style soy sauce stewed goose wing and feet 新派卤水大肠头New style soy sauce stewed pig’s intestine 新派卤水肚仔New style soy sauce stewed pig’s tomach新派卤水脚仔New style soy sauce stewed pig’s hoof盐焗肾片Baked salty chicken kidney凉拌海蜇Marinated cold jelly fish刀拍黄瓜Marinated cold cucumber小食类Entree日式海蜇Japanese style Jelly Fish日式八爪鱼Japanese style Octopus凉拌青瓜Marinated cold cucumber凉拌粉皮Marinated cold bean pasty蒜香肾片Garlic taste kidney蒜香猪耳仔Garlic taste pig’s ear麻辣凤爪Spicy hot chicken feet琥珀核桃Deep fried walnut in Syrup特别介绍 Special Recommendation泰汁银雪鱼Codfish in Thai sauce甜麦豆炒带子北极贝Stir fry sweet bean scallops脆皮咸猪手Salty taste crispy trotterXO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus 盐焗猪肚Baked salty pig’s stomachXO酱爆生肠Stir fry intestines in XO sauce辣子鸡Stir fry chicken with hot chilli酥炸百花球Crispy fry flower ball酱爆竹肠Stir fry intestines with bean sauce黑椒蝴蝶骨Fry sphenoid with black pepper剁椒鱼咀Stir fry fish head with hot chili红葱头蒸鸡Braise chicken with shallot沙锅鱼头煲Braise fish head clay pot爆野兔Stir fry rabbit京葱爆驼峰肉Stir fry camel hump with shallot西芹腰果核桃肉Stir fry celery, cashew and walnut鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce椒盐排骨Spicy spare ribs剁椒鱼咀Stir Fry fish mouth with chopped pepper尖椒猪肚Stir fry Pig’s Stomach with hot chili罗定豆豉鸡Luoding style braise chicken in bean sauce辣子鸡丁Stir fry chicken dices with hot chili鲍汁百灵菇Stir fry mushroom with abalone sauce红葱头猪俐Stir fry pig’s tongue with onion盐焗肾片Salt Kidney Pieces蒜香骨Garlic tasty spare ribs栗干炆鸡Stew chicken with chestnut川汁鸡球Sichuan style chicken meat ball酱爆双脆Soy sauce fry double cracking水煮牛肉Poach beef with hot chili鲜鱿让鲮鱼胶Squid with fish stuffing豆腐鱼头煲Boil Fish Head with bean curd豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce豉油王鹅肠Stir fry goose intestines with soy sauce 姜葱爆牛肉Stir fry beef with ginger and shallot黑椒炒牛肉Stir fry beef with black pepper茶树菇蒸牛柳Steam beef and mushroom酱爆牛柳Stir fry beef in bean sauce剁椒鱼头Stir fry fish head with chopped hot chili 生炒骨/酸甜排骨Sweet and sour spare ribs老坛子 Old crock海味什锦煲Stew seafood combination in clay pot泰式凤爪Thailand style chicken feet回锅肉Sichuan style stew pork梅菜蒸肉片Steam port with preserved vegetable西汁鸡扒Chicken with western sauce鲜淮山炆排骨Stew spare ribs with yam翠玉兰花 Stir fry broccoli酸茄黄金酿Brew sweet and sour eggplant双菇扒菜胆略Stir fry mushrooms牛肉炒蛋Stir fry beef and egg凉瓜炒牛肉Stir fry beef with bitter melon竹笙酿玉液Brew bamboo Shoot with wine金华娃娃菜Stir fry baby cabbage尖椒牛肉Stir fry beef with hot chili芦笋炒牛肉Stir fry beef and asparagus西兰花超鱿鱼Stir fry squid and broccoli西芹炒腊味Stir fry preserved ham and celeryXO酱爆鱿鱼Stir fry squid in XO sauce韭菜花炒银鱼Stir fry whitebait with chives土豆炒肉片Stir fry pork with potato煲淋大芥菜Leaf mustard in soup三色蒸蛋Steam eggs丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd 潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork 豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce 节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot凉瓜炒肉片Stir fry pork with bitter melon酸豆角炒肉碎Stir fry minced pork with pickle bean菜甫煎蛋Fry egg with vegetable榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek上汤油菜Boil vegetable in chicken stock盐水菜芯Boil vegetable in salty water广州炒饭Guangzhou Fry Rice白玉藏珍’Treasures hides in white jade麻婆豆腐Sichuan style bean curd凉瓜炒蛋Fry Eggs with bitten melon炒油菜Stir fry vegetable茄子煲Stew eggplant clay pot蒜蓉炒丝瓜Stir fry gourd with garlic虎皮尖椒Tiger Skin fry pepper辣椒圈炒蛋Stir fry egg in hot chili酸辣土豆丝Chili and sour potato干炒牛河Dry fry rice noodles with beef肉片炒面Stir fry noodles with pork斋汤面Vegetarian noodle soup豆豉爆辣椒圈Stir fry hot chili with bean sauce 老火例汤Soup of the day豆腐鱼头汤Fish head and bean curd soup番茄豆腐汤Tomato and bean curd soup紫菜蛋花汤Laver and egg soup椰子炖鸡Braise chicken in coconut土茯苓煲龟Tortoise with tuckahoe soup单尾品种Snacks and Desserts榴莲酥Durian Crisp Nosh*烧酥Barbecued Pork Crisp Nosh萝卜酥 Turnip Crisp Nosh蛋挞 Egg custard nosh咸甜薄撑Salt/Sweet pancake潮式煎饼Chaozhou style pancake番茨饼Sweet potato pancake黄金饼Golden cake葱油饼Shallot pancake香煎生肉包Fried minced pork bun鸳鸯馒头Assorted steamed bun炸馒头Fried bunpork with preserved vegetable 梅菜扣肉steamed minced pork with salt fish 咸鱼蒸肉饼sauté diced pork fillet with brown sauce 酱炸里脊丁ham with fresh bamboo shoots 鲜笋火腿braised pork leg 红烧猪蹄pig tripe with chili sauce 麻辣猪肚sliced meat and liver with fried rice crust 双片锅巴pork chops with bean sauce 豆豉排骨pork chops with sweet and sour sauce 糖醋排骨sauté pork cubelets with hot pepper 宫保肉丁meat with cayenne pepper 麻辣白肉braised pork tendons 红烧蹄筋meat balls braised with brown sauce 红烧狮子头fried crisp pork slices with sugar powder 糖粉酥肉roasted suckling pig 烤乳猪fried crisp pork 脆皮锅酥肉stewed pork with preserved bean curd 腐乳炖肉braised pork slices in soy sauce 红烧扣肉quick-fried pork and scallions 葱爆肉sweet and sour pork 咕噜肉steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉double cooked pork slices 回锅肉beef with orange peel 陈皮牛肉mutton shashlik 烤羊肉串rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉mutton braised in brown sauce 红烧羊肉汤类：consommé清汤chowder 羹double-stewed soup 老火汤pork and radish soup 连锅汤three fresh delicacies soup 三鲜汤five-flavored mutton soup 五滋汤shark’s fin soup 鱼翅汤scallop soup 干贝汤snake potage with eight delicacies 八珍蛇羹stewed white gourd soup with eight ingredients 八宝冬瓜盅ginseng and black hen soup 人参炖乌鸡laver egg soup 紫菜蛋花汤soup with bamboo shoots and fresh mush 竹笋鲜蘑汤mushroom soup 清炖冬菇汤Mt. Lushan stone fungus soup 庐山石耳汤sliced roast 火鸭芥菜汤mashed chicken and asparagus soup 芦笋鸡茸汤consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤hors d’oeuvers Jinjiang style 锦江拼盆butterfly-shaped appetizer 蝴蝶冷盆assorted appetizer 什锦冷盘eight-diagram-shaped appetizer 太极八卦spiced chicken liver and gizzard 卤鸡珍肝shredded boiled pork meat 卤牛肉spicy chicken giblets 卤鸡杂salted duck gizzards 盐水鸭肫duck wing tips 鸭翅膀cold duck web 拌鸭掌duck flippers with mustard sauce 芥末鸭掌spiced peanuts 五香花生仁sauté sword beans with dried shrimps 开洋炝刀豆pickled hot vegetables 泡辣菜cold vermicelli with mustard and meat shreds 冷拌粉皮wine preserved crabs 醉蟹boiled shrimps with salt 咸水虾sliced pork tripe in hot chili oil 红油肚片chicken pickled in fermented rice wine sauce 糟鸡roast duck / goose 烧鸭（鹅）multi-flavor chicken 怪味鸡spiced beef 麻辣牛肉条mixed meat in aspic 白切肉sauté meat and vegetable 什锦肉冻marinated chicken feet 五香凤爪spiced marinated chicken 五香酱鸡chicken skin with mustard sauce 芥末鸡皮chicken slices with bean jelly sheets 鸡丝粉皮chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅roast duck shred in sauce 拌烤鸭丝duck cutlets with sesame paste 麻酱鸭块stewed salt-preserved duck 桂花盐水鸭shrimp chip 虾片cucumber with jellyfish and dried shelled shrimp 瓜皮虾raw fish in sauce 生拌鱼bird’ s nest in crystal sugar 冰糖燕窝braised snipe in port wine 红酒烧竹鸡grilled young pigeon 铁扒乳鸽minced quail 鹌鹑松eggs preserved in wine 糟蛋pickled egg 酱蛋egg in tea 茶叶蛋spiced goose wing tps and webfeet 蒸腊鹅spiced goose, Chaozhou style 潮州卤鹅roast goose, Chaozhou style 潮州烧雁鹅braised whole duck in soy sauce 红烧全鸭spiced duck 五香鸭steamed Nanjing salted duck 蒸南京板鸭roast Beijing duck 北京烤鸭sliced chicken in wine sauce 香糟鸡片deep fried spring chicken 炸童子鸡steamed chicken in lotus leaf packets 荷叶粉蒸鸡fried chicken in paper packets 炸纸包鸡chicken in orange flavor 陈皮鸡curry chicken 咖喱鸡braised chicken in casserole 砂锅鸡mud-baked chicken 叫化子鸡中国传统的菜谱。
烹饪英语(食物名称,做法,菜名,用具)
中国菜常用的烹调方法 cutting techniquesSlicing 片dicing 切丁Strapping 条mincing 磨Cutting into chunks块Stir-frying 炒deep frying 炸shallow fry 煎Steam 蒸stew/ braise 炖，焖Boil 煮roast. Broil 烤frying 煎Quick-frying 爆Bake, smoke 熏pickle 腌stewing over medium, then high heat 烧重点记住基本的几个词汇就可以了，蒸煮炒炸煎常用调料有：Pickly ash 花椒pepper salt 椒盐Monosodium glutamate （M.S.G.）味精Chili 辣椒salt / oil/ sugar/ ketchup, vinegar Ginger 姜garlic 蒜Shallot 葱leek 韭几道中国菜名翻译：就是烹饪方法+ 主料+ 配料+ 风味蛋炒饭stir-fired rice with egg凉拌黄瓜fresh cucumber with bean sauce醋溜土豆potato with vinegar flavor糖醋排骨fried spareribs with sweet and sour sauce 红烧肉braised pork with soy sauce 肉丝面noodles with slice pork宫爆鸡丁stir-fried diced chicken with chili sauce and peanuts清蒸鱼steamed fish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 辅料杏仁鸡丁chicken cubes with almond牛肉豆腐beef with bean -curd西红柿炒蛋scrambled egg with tomato 2 介绍菜肴的主料和味汁公式：主料+ 味汁葱油鸡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+主料烤乳猪roast suckling pig 炒鳝片stir-fried eel slices 2 介绍菜肴烹法，主料和味汁公式：烹法+主料+味汁红烧牛肉braised beef with brown sauce鱼香肉丝fried shredded pork with sweet and sour sauce三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+主料麻辣豆腐Ma Po bean-curd四川水饺Sichuan boiled dumpling北京烤鸭roast Beijing Duck中国菜名翻译的原则一、以主料为主、配料为辅的翻译原则1、菜肴的主料和配料主料（名称/形状）+ with + 配料如：白灵菇扣鸭掌Mushrooms with Duck Webs 2、菜肴的主料和配汁主料+ with/in + 汤汁（Sauce）如：冰梅凉瓜Bitter Melon in Plum Sauce二、以烹制方法为主、原料为辅的翻译原则1、菜肴的做法和主料做法（动词过去分词）+主料（名称/形状）如：火爆腰花Sautéed Pig Kidney2、菜肴的做法、主料和配料做法(动词过去分词)+主料（名称/形状）+ 配料如：地瓜烧肉Stewed Diced Pork and Sweet Potatoes3、菜肴的做法、主料和汤汁做法(动词过去分词)+主料（名称/形状）+ with/in +汤汁如：京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce三、以形状、口感为主、原料为辅的翻译原则1、菜肴形状或口感以及主配料形状/口感+ 主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡Crispy Chicken2、菜肴的做法、形状或口感、做法以及主配料做法（动词过去分词）+ 形状/口感+ 主料+ 配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley四、以人名、地名为主，原料为辅的翻译原则1、菜肴的创始人（发源地）和主料人名（地名）+ 主料如：麻婆豆腐Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)广东点心Cantonese Dim Sum2、介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+ 主辅料+ + 人名/地名+ Style如：北京炒肝Stewed Liver, Beijing Style北京炸酱面Noodles with Soy Bean Paste, Beijing Style五、体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1、具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
烹饪技巧英语
烹饪技巧英语烹饪是一门艺术，也是一门科学。
无论是在家里做饭还是在餐厅里工作，烹饪技巧都是必不可少的。
对于那些想要提高自己的烹饪技能的人来说，掌握一些烹饪技巧英语是非常有必要的。
在本文中，我们将探讨一些常见的烹饪技巧英语，以帮助您提高自己的烹饪技能。
1. 切菜技巧在烹饪中，切菜是非常重要的。
以下是一些常见的切菜技巧英语： - Chop：切碎- Dice：切丁- Slice：切片- Julienne：切细条- Mince：切碎- Shred：切成丝- Grate：刨2. 烹调技巧烹调技巧是烹饪中最重要的部分之一。
以下是一些常见的烹调技巧英语：- Boil：煮沸- Simmer：炖- Fry：炸- Bake：烤- Roast：烤- Grill：烤- Steam：蒸3. 调味技巧在烹饪中，调味是非常重要的。
以下是一些常见的调味技巧英语： - Season：调味- Salt：加盐- Pepper：加胡椒粉- Spice：加香料- Marinade：腌制- Glaze：上浆- Dressing：调料4. 锅具和厨具在烹饪中，选择正确的锅具和厨具也是非常重要的。
以下是一些常见的锅具和厨具英语：- Pan：平底锅- Wok：炒锅- Pot：炖锅- Skillet：煎锅- Griddle：烤盘- Oven：烤箱- Mixer：搅拌器5. 原料和食材在烹饪中，选择正确的原料和食材也是非常重要的。
以下是一些常见的原料和食材英语：- Meat：肉类- Poultry：家禽- Seafood：海鲜- Vegetables：蔬菜- Fruits：水果- Grains：谷物- Dairy：奶制品6. 常见的烹饪方法烹饪方法有很多种，以下是一些常见的烹饪方法英语：- Stir-fry：炒- Sauté：煎- Boil：煮- Simmer：炖- Grill：烤- Roast：烤- Bake：烤7. 常见的烹饪术语在烹饪中，有很多术语是非常常见的。
烹饪方法 英语
烹饪方法英语Cooking Methods。
Cooking is an essential skill that everyone should possess. Whether you are a beginner or an experienced cook, having a good understanding of different cooking methods can greatly enhance your culinary skills. In this document, we will explore various cooking methods in English and how they can be used to create delicious and flavorful dishes.1. Boiling。
Boiling is one of the most common cooking methods. It involves cooking food in hot water at 100°C (212°F). This method is often used to cook pasta, rice, vegetables, and eggs. Boiling is a quick and easy way to cook food, and it helps to retain the natural flavors and nutrients of the ingredients.2. Steaming。
Steaming is a gentle cooking method that uses hot steam to cook food. This method is ideal for cooking vegetables, fish, and dim sum. Steaming helps to preserve the natural colors and nutrients of the food, and it is a healthy cooking method as it requires little to no added fat.3. Grilling。
英文菜谱及制作方法
英文菜谱Recipe for stir-fried meat and potatoes.First, wash the potatoes and meat.Next, cut the potatoes and meat.Then, put the oil in the wok. Stir-fired potatoes and meat for 2 minutes. Finally, add the salt, soy sauce and serve them on the plate.Recipe for stir-fried rice and vegetables.First, wash the vegetables.Next, cut the vegetables.Then, put the oil in the wok. Stir-fired rice and vegetables for 2 minutes. Finally, add the salt, soy sauce and serve them on the plate.Recipe for stir-fried meat and carrots.First, wash the carrots and meat.Next, cut the carrots and meat.Then, Put the oil in the wok. Stir-fired meat and carrots for 2 minutes. Finally, add the salt, pepper and serve them on the plate.Recipe for sandwich.First, wash the vegetables.Next, cut the sausages and bread.Then, put the sausages and vegetables on the bread.Finally, add the salad and pepper.Recipe for stir-fried rice and eggs.First, crack the eggs and mix the eggs in a big bowl.Next, put some oil in a wok, heat the oil.Then, add rice and eggs, stir-fry for 2 minutes.Finally, add salt and serve them on a plate.Recipe for stir-fried carrots and eggsFirst, wash the carrots and cut them.Next, crack the eggs and mix the eggs in a big bowl.Then, Put some oil in a wok, heat the oil. Add the carrot and eggs, stir-fry for 2 minutes.Finally, add salt and sugar, serve them on a plate.Recipe for stir-fried tomato and eggs.First, wash the tomatoes and cut them.Next, crack the eggs and mix the eggs in a big bowl.Then, Put some oil in a wok, heat the oil. Add the tomatoes and eggs, stir-fry for 2 minutes.Finally, add salt and sugar, serve them on a plate.热门网 lF8ILO49AMFkTHANKS !!!致力为企业和个人提供合同协议，策划案计划书，学习课件等等打造全网一站式需求欢迎您的下载，资料仅供参考。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
正宗北京烤鸭的做法中国享誉世界的一道菜是什么？北京烤鸭有没有？都说不到长城非好汉，到了北京没吃北京烤鸭就等于没来过北京，就这话给北京烤鸭蒙上了一层神秘的面纱，另无数人垂涎（小编个人是偏素食，实在是吃不出来有嘛特别，但是这年头炒作效应啊），每年春节，在北京上班上学的孩子们回家必买的一个特产是什么？全聚德烤鸭有木有？放寒假期间，沃尔玛卖得最好的一件商品就是“北京烤鸭”。
译言网的庞冰心译者为大家翻译了中英对照，如何在家自制烤鸭，过春节在家里试试吧。
1. Trim the legs and wings of your duck back to the first joint. Remove any fat from the cavity and check for any remaining feather stubs. Slide your fingers under the skin and loosen all over 1.从鸭腿的第一个关节处断去鸭脚和翅膀，检查鸭毛是否煺干净，取出内脏。
然后进行涮膛，把鸭腔、鸭颈、鸭嘴洗涮干净，将回头肠及腔内的软组织取出，用手指滤鸭皮，使其无血污。
2. String your duck onto whatever hanging device you prefer and then bring a large pot of water to the boil. Add 150g white venegar then take off the boil and plunge the duck in for 10 seconds. Hang the duck back up and allow it to cool for a minute or two. Repeat this process five times 2.用线把鸭身串好，将其吊挂，然后将一大锅水烧沸。
添加150克白醋，用沸水浇烫鸭身10秒钟。
将鸭身重新吊挂，待其冷却一、两分钟后，重复刚才的步骤5次。
3. Grind 5g each of salt, star anise, orange peel, ginger, cinnamon, szechuan pepper and a couple of cloves and use to powder the cavity of the duck3.取食盐、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，将其填入鸭腔。
4. Either hang the duck in the blast from a fan or leave it uncovered overnight on a rack in the fridge. This will dry the skin4.将已烫皮的鸭子挂在通风处，既可将其悬挂在风扇可以吹到的地方，也可放在冰箱物架上，无需遮盖。
这样可将鸭皮风干。
5. This is maltose, the secret ingredient available from Chinese groceries. It's about a quarter as sweet as sugar syrup but has the consistency and adhering power of epoxy glue and caramelises beautifully5.下图中是麦芽糖，是一种秘密配料，可在食品店购得。
其甜度是糖浆的1/4,但含有稠度与粘度较好的环氧胶，用麦芽糖上色可使鸭身色泽鲜美。
6. Melt 200g of maltose in a pan with a little boiling water and stir in 50g each of rice vinegar and dark soy sauce Photograph: Tim Hayward/Guardian6.在平底锅中倒一点沸水，溶解200克麦芽糖，加米醋与老抽各50克。
7. Paint a layer of the glaze onto the duck's skin and allow to dry in the air from the fan. Repeat the process until you've built up a substantial, toffee-like coating7.用糖水给鸭皮打上一层色，用风扇吹干。
重复这一步骤，直到鸭身定型，皮肤成中褐色再停止。
8. Again, this can be done in the fridge8.然后将鸭子重放入冰箱保存。
9. Put some boiling water in the bottom of the roasting tin and place the duck in a 200C oven, immediately turning the temperature down to 160C. Avoid the temptation to peek for at least the first 10 minutes9.在烤制容器里放一些沸水，把鸭子放进200°C的烤箱，立即将温度调至160°C。
避免在10分钟内开箱查看。
10. After an hour and a half the duck should be perfect. Allow to cool for a little to settle the juices and let the glaze harder. If you want to shred your duck meat, restaurant style, allow it to cool completely, refrigerate overnight and then reheat in a slow oven before shredding with forks10.一个半小时之后，鸭子就该熟了。
冷却几分钟，淋上香油，增加光亮。
如果您想尝试饭店的食用方法，将鸭肉切片，那就让其完全冷却，冷藏一夜，再用文火烘箱加热，然后用叉享用。
11. If you want to be a little more authentic - and trust me this version is worth it - serve thin shavings of skin and fat with just the smallest amounts of meat, along with pancakes, plum sauce and spring onions. Save the rest for a stir-fry course later11.如果您想享用更正宗的北京烤鸭，相信我，这个方法保准可靠，趁热将鸭片皮、少量鸭肉，伴以京葱、青瓜、甜面酱及薄饼同食。
小鸡炖蘑菇主料：童子鸡750克-1000克、蘑菇75克（最好是东北的榛蘑）调料：葱、姜、干红辣椒、大料、酱油、料酒、盐、糖、食用油做法：1.将小仔鸡洗净，剁成小块；2.将蘑菇用温水泡30分钟，洗净待用；3.坐锅烧热，放入少量油，待油热后放入鸡块翻炒，至鸡肉变色放入葱、姜、大料、干红辣椒、盐、酱油、糖、料酒，将颜色炒匀，加入适量水炖十分钟左右后倒入蘑菇，中火炖三四十分钟即成。
The chick stews to pestermaterial: Young chicken pesters ,mushroom, Onion , the ginger, cooking wine , salt , candy , edible oil method of work:1. Wash small chick clean , chop becoming a small piece;2. With temperature bleb, 30 minutes, wash the mushroom clean a stand-by;3. The seat boiler fever of burning , puts a little oil inside, the queen introduction chicken piece turns fever of treating oil over stir-fry, put onion , ginger , aniseed inside till chicken changes colour , do the pimiento , salt , soy sauce , candy , cooking wine , colour is stir-fried dividing evenly, add appropriate amount water stew to be in favor for about 30 minutes in pouring into a mushroom behind ten minutes or so, stewing being to be accomplished.红烧肉的做法1、把买回的五花肉（就是那种瘦肉和肥肉曾层叠状的）切成1厘米见方（厚度不管，只管长宽）；2、锅里放油（多放点），热后放入糖（白糖也可）一勺（可多放点），炒到糊为止（这时候锅里应该在冒浓烟，别怕）。
倒入切好的肉和调料（厚片的姜、成瓣（不要弄碎）的蒜头、桂皮、干辣椒、八角、橙子皮（非陈皮）），大火爆炒三分钟，这时肉变成了深红色；3、加入盐适量、老抽一勺、醋1/5勺、糖半勺、料酒两勺、鸡精半勺、清汤（冷水也可）至淹没肉3毫米，大火煮沸（开始冒香味了）；4、倒入炖锅小火熬1个半小时，此时汤应很少且呈粘稠状（如果汤太多可大火收汤，但要站在旁边看着），加入青椒（不是很肥的那种灯笼椒），可加点香菜，然后尝一下咸淡，再炖3分钟。
Please help translate the Chinese cookbook according to the practice of Chinese menu, braised pork are as follows:1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,2, a pot of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into a deep red meat,3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.红烧排骨的做法 Braised Spare Ribs in Brown SauceHow to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommendHow to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommend this popular dish which is one of our family favourites. The recipe is super easy, the added sweet and sour taste would make your mouth water.家常排骨怎么红烧才好吃？不用长时间炖也能让它嫩？今天向大家推荐的是我家饭桌上的美味红烧排骨，家里大人小孩都喜欢。