红烧肉做法英文_图文解析
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.。
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.。
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！。
红烧肉做法英文
Known to all Chinese,The dish I’d prefer to share its recipe with my friends is bouilli.There are several elements for which it is highly appreciated.Besides impressive taste and charmful surface,bouilli makes good use of common ingrednients.All materials you need are 500g streaky pork ,one cinnamon, 3 Anises, five pieces of ginger,and enough oil,one sppon of salt and two spoon of soy sauce,cooking wine,monosidum glutanate and three spoon of dark brown sugar .After collecting the indegients,we can have access to the basic cooking tips.Tip one,cut the meat into thumb-size pieces ,peel ginger slice,and put oil into the pot. When oil cools, add cinnamon and anise.Tip two,froy 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. Tip three,add dark soy sauce, sugar, salt and mix all the condiments well. Continue to fry and stir 5 minutes,then add boiling water ,together with red dates and ginger, lid the pot, turn to the small fire and simmer 40 st but not least,move into the big fire and accept the soup, so it would have a layer of stiff rich sauce in each pork.。
制作红烧肉英语作文
制作红烧肉英语作文Making Braised Pork BellyBraised pork belly, also known as "红烧肉" in Chinese, is a classic dish loved by many for its tender meat and rich, savory flavor. The process of making this dish involves a few key steps that are crucial in achieving the perfect balance of flavors and textures.To start, select a cut of pork belly with a good balance of lean meat and fat. The ideal ratio of fat to meat will ensure that the dish is flavorful and succulent. Begin by blanching the pork belly in boiling water to remove any impurities and excess fat. This step not only cleans the meat but also helps to firm up the texture.Next, it's time to prepare the braising liquid. A combination of soy sauce, dark soy sauce, sugar, cooking wine, ginger, garlic, and spices such as star anise, cinnamon, and cloves will create a complex and aromatic flavor profile. Adjust the seasoning to your preference, keeping in mind that the flavors will intensify as the pork belly simmers.Once the braising liquid is ready, add the blanched porkbelly to the pot and bring it to a gentle simmer. Cover the pot with a lid and cook the pork belly over low heat, allowing it to braise slowly until the meat is tender and the flavors have melded together. You may need to periodically check the liquidlevel and add more water if necessary to prevent it from drying out.As the pork belly cooks, you'll notice the sauce thickening and the meat becoming increasingly tender. The slow cooking process is key to achieving the desired meltinyourmouth texture that braised pork belly is known for. Once the meat isforktender and infused with the rich flavors of the braising liquid, it's time to serve.To serve braised pork belly, slice it into thick pieces and arrange them on a serving platter. Spoon some of the flavorful braising sauce over the meat, garnish with chopped scallions or cilantro, and serve hot with steamed rice or buns. The tender meat, luscious fat, and savory sauce combine to create a truly satisfying dish that will leave your taste buds craving for more.In conclusion, making braised pork belly is a labor of love that rewards you with a dish that is both comforting and delicious. By following these steps and paying attention to the details, you can recreate this classic Chinese dish in your own kitchen and impress your family and friends with your culinary skills. So roll up your sleeves, gather your ingredients, andget ready to savor the delightful flavors of homemade braised pork belly.。
红烧肉的做法英语作文
红烧肉的做法英语作文英文回答：Braised Pork Belly (Hong Shao Rou)。
Braised pork belly, also known as Hong Shao Rou, is a classic Chinese dish that is enjoyed by people all over the world. It is a slow-cooked dish that is made with pork belly, soy sauce, sugar, and spices. The pork belly isfirst braised in a flavorful liquid until it is tender and fall-off-the-bone. It is then browned in a wok or skillet until the skin is crispy.The key to making a good braised pork belly is to use high-quality ingredients and to cook it slowly over low heat. The pork belly should be well-marbled with fat, and the soy sauce should be of good quality. The sugar and spices can be adjusted to taste.Ingredients:1 pound pork belly, cut into 1-inch cubes.1 cup soy sauce.1/2 cup sugar.1/4 cup Chinese rice wine.1 tablespoon ginger, minced.1 tablespoon garlic, minced.1 teaspoon five-spice powder.1/2 teaspoon salt.1/4 cup water.Instructions:1. In a large bowl, combine the pork belly, soy sauce,sugar, Chinese rice wine, ginger, garlic, five-spice powder, and salt. Stir to coat.2. Cover the bowl and refrigerate for at least 4 hours, or overnight.3. Drain the pork belly and discard the marinade.4. In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the pork belly and cook until browned on all sides.5. Add 1/4 cup of water to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, oruntil the pork belly is tender and fall-off-the-bone.6. Uncover the skillet and increase heat to medium. Cook for 10-15 minutes, or until the skin is crispy.7. Serve the braised pork belly over rice or noodles.中文回答：红烧肉。
如何制作红烧肉英语作文
如何制作红烧肉英语作文Making Braised Pork Belly is an art that every foodie should master. Here's how you can make it in a simple yet delicious way.First, you'll need a good piece of pork belly. Choose one that's meaty yet fatty, as the fat will melt and add richness to the dish. Cut the pork into medium-sized chunks and season with salt, pepper, and a dash of five-spice powder. Set it aside for a while to let the flavors seep in.Next, it's time to prep the sauce. Heat up some oil ina wok or a deep pan. Add in chopped garlic, ginger, and scallions. Stir-fry until fragrant. Then, pour in some soy sauce, dark vinegar, and rock sugar. Stir until the sugar dissolves and the sauce starts to thicken. This sweet-savory sauce is the soul of braised pork.Now, add the pork belly chunks to the sauce. Make sure they're evenly coated with the delicious liquid. Add enoughwater to almost cover the pork. Bring it to a boil, then reduce the heat to a simmer. Let it cook slowly for an hour or so, stirring occasionally. The pork should be tender and juicy by this time.Finally, it's time to serve. Transfer the braised pork onto a serving plate. Garnish with some chopped scallions or cilantro. Serve with a bowl of rice, and you've got.。
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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Education Science college Liu Huijuan 20114001101
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。
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.
• 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，这样 才会有一层黏稠浓郁的汤汁包裹在 每块红烧肉上
Finished
•是
股票入门基础知识 / 槷敇愸
• 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 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.
• 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 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.