红烧肉的做法(英文)
红烧肉的做法英语作文350字
红烧肉的做法英语作文350字 Braised Pork Belly.Ingredients:1 pound pork belly, cut into 1-inch cubes. 1/2 cup soy sauce.1/4 cup Chinese rice wine.1/4 cup dark soy sauce.1/4 cup brown sugar.2 tablespoons honey.1 tablespoon grated ginger.2 cloves garlic, minced.1/4 cup water.2 star anise.2 bay leaves.1 cinnamon stick.1/4 cup green onions, chopped.Instructions:1. Marinate the pork: In a large bowl, combine the pork belly, soy sauce, Chinese rice wine, dark soy sauce, brown sugar, honey, ginger, garlic, and water. Mix well to coat the pork. Cover and refrigerate for at least 30 minutes, or up to overnight.2. Brown the pork: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and brown the pork on all sides.3. Add the aromatics and braising liquid: Once the pork is browned, add the star anise, bay leaves, cinnamon stick, and enough water to cover the pork by about 1 inch.4. Simmer: Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the pork is tender.5. Thicken the sauce: Once the pork is tender, remove it from the pot and set it aside. Bring the remainingliquid to a boil and simmer until reduced by about half.6. Add the pork back: Return the pork to the pot and cook for another 15-20 minutes, until the sauce is thick and flavorful.7. Garnish and serve: Serve the braised pork with steamed rice and sprinkle with green onions.Tips:For a richer flavor, use pork belly with skin.If you don't have Chinese rice wine, you can substitute dry sherry or white wine.To make the sauce extra thick, add a tablespoon of cornstarch mixed with a little water.Braised pork belly can be made ahead of time and reheated when ready to serve.。
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.。
红烧肉做法英文
• 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）。
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
红烧肉做法英语作文
Recipe for Braised Pork BellyIngredients:500 grams of pork belly, cut into 2-inch cubes2 tablespoons of soy sauce1 tablespoon of dark soy sauce1 tablespoon of sugar2 tablespoons of rice wine or Shaoxing wine2 tablespoons of water2 cloves of garlic, crushed1 piece of ginger, sliced2 star anise1 cinnamon stickA few sprigs of fresh thyme or rosemary (optional)Method:In a large pot or Dutch oven, combine all the ingredients except the pork. Stir well to mix and bring to a boil over medium-high heat.Once the liquid starts boiling, add the pork cubes. Reduce the heat to medium-low and cover the pot. Let the pork braise for about 1 hour, or until tender and the sauce has reduced to a sticky consistency.Turn off the heat and transfer the pork to a serving dish. Arrange the pork cubes in a decorative manner and pour the remaining sauce over them.Serve the braised pork belly warm, alone or paired with steamed rice or other sides.材料：猪肉五花肉 500 克，切成 2 英寸见方的块酱油 2 汤匙老抽 1 汤匙白糖 1 汤匙米酒或绍兴酒 2 汤匙水 2 汤匙大蒜 2 瓣，切碎生姜 1 块，切片八角 2 颗肉桂棒 1 根新鲜百里香或迷迭香数小枝（可选）做法：在一个大锅或荷兰炖锅中，将除猪肉以外的所有材料混合在一起。
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。
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English Composition:Making braised pork, also known as "hong shao rou," is a delightful culinary experience that results in a tender, flavorful dish. Here is a step-by-step guide to preparing this classic Chinese dish.Step 1: Selecting the MeatChoose a piece of pork belly with a good layer of fat and meat. This marbling will ensure the dish is rich and moist.Step 2: Cutting the MeatCut the pork belly into large, even cubes. The size of the cubes should be about 2 inches to ensure even cooking.Step 3: BlanchingBlanch the pork cubes in boiling water for a few minutes to remove impurities and reduce the fat content slightly.Step 4: Preparing AromaticsGather your aromatics such as ginger, garlic, green onions, and star anise. These will provide the base flavor for the dish.Step 5: Browning the MeatHeat oil in a pot and brown the pork cubes on all sides. This step enhances the flavor and texture of the meat.Step 6: Adding Aromatics and SauceAdd the prepared aromatics to the pot and stir-fry until fragrant. Then, add the sauce, which typically includes soy sauce, sugar, and Shaoxing wine.Step 7: BraisingPour in enough water to cover the meat and bring it to a simmer. Cover the pot and let the pork braise until tender, which usually takes about 1 to 1.5 hours.Step 8: Thickening the SauceAs the cooking time nears its end, uncover the pot and let the sauce reduce and thicken over medium heat.Step 9: ServingOnce the sauce has thickened and coats the meat evenly, your hong shao rou is ready to serve. Garnish with fresh green onions for a pop of color and freshness.This method yields a succulent and savory hong shao rou that is sure to please your palate and warm your heart.Chinese Translation:制作红烧肉是一道令人愉悦的烹饪体验，其结果是一盘肉质鲜嫩、味道丰富的菜肴。
红烧肉的做法英语作文
The Delicious Art of Making Braised Pork BellyDeeply rooted in Chinese cuisine, Braised Pork Belly, also known as "Hongshaorou," embodies the essence of slow-cooked flavors and nutritional values. This dish, rich in protein and fats, offers not just taste but also the comfort of home cooking.To craft this dish, key ingredients include fatty pork belly, ginger, garlic, soy sauce, and sugar. The pork belly, cut into manageable chunks, undergoes a brief boiling process to remove impurities. Then, the real magic begins.Heating a wok with oil, the ginger and garlic are fried until fragrant. The pork belly goes in, searing on all sides. Adding soy sauce and sugar, the meat is allowed to caramelize, coating it in a sweet and savory glaze. As the aroma fills the kitchen, water is poured in, and the pot is covered, allowing the pork to slowly braise until tender.The finished dish is a testament to patience and skill. The pork, glazed with a sticky sauce, offers a harmonious blend of sweet, salty, and savory flavors. Enjoying it with a steaming bowl ofrice, one can appreciate the depth of its flavor and the texture of the tender meat.However, while indulgent, we must also be mindful of balanced eating. Pairing Braised Pork Belly with leafy greens or a simple vegetable stir-fry can help balance the meal, ensuring a healthy diet.In conclusion, mastering the art of making Braised Pork Belly is not just about cooking skills; it's about preserving a cultural heritage and sharing the joy of home-cooked meals. For food lovers and home chefs alike, this dish holds a special place in the heart, connecting us to the rich flavors of our past and the comfort of home.。
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Red-cooked Pork
Primary 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.
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