西湖醋鱼菜谱制作过程中英文对照版
西湖醋鱼制作过程英语作文
The Process of Making West Lake Vinegar Fish West Lake Vinegar Fish, as a traditional dish in Hangzhou, is widely loved by diners for its bright red color, sweet and sour taste, and tender fish meat. Below, I will detail the process of making West Lake Vinegar Fish.Firstly, select a fresh grass carp and wash it thoroughly. Starting from the tail, gently split the fish into two pieces. The piece with bones is called the "male slice," and the boneless piece is called the "female slice." Clean out the gills and other internal organs to ensure the fish is clean and free from impurities.Next, prepare a pot of clear water and add slices of ginger and scallions, along with cooking wine. Bring to a boil over high heat. Once the water is boiling, add the "male slice" first, followed by the "female slice." Reduce the heat to low and gradually add cold water a few times to maintain a stable water temperature, avoiding overcooking the fish. After soaking the fish slices in the water for about 10 minutes, remove them, drain excess water, and set aside on a plate.Then, take out 250 grams of fish soup from the potas the base for seasoning. Finely chop the ginger for the next step of seasoning.Next, pour the 250 grams of fish soup into the pot, add 50 grams of sugar, 60 grams of rice vinegar, 70 grams of soy sauce, and a little cooking wine. Simmer over low heat, allowing the various seasonings to fully blend, forming a rich sweet and sour sauce. Once the sweet and sour sauce comes to a boil, thicken it with starch to make the sauce more viscous.Finally, evenly pour the thickened sweet and sour sauce over the arranged fish slices and sprinkle with the finely chopped ginger. At this point, the West Lake Vinegar Fish, with its bright red color and delicious sweet and sour taste, is complete.Though the process of making West Lake Vinegar Fish may seem simple, each step requires careful handling. Only in this way can the final dish achieve the best texture and flavor.中文：西湖醋鱼的制作过程西湖醋鱼，作为杭州的传统名菜，以其色泽红亮、酸甜可口、鱼肉鲜嫩而广受食客喜爱。
邢哥家厨杭帮名菜--西湖醋鱼
邢哥家厨杭帮名菜--西湖醋鱼
展开全文
邢哥家厨
邢哥又来挑逗你的味蕾啦！
今日奉上超级美味的——西湖醋鱼
无须跑街串巷找不到停车位
无须担心小店食材大店太贵
在家轻轻松松做名店美味！
杭帮名菜--西湖醋鱼
主料
草鱼一条（重约2斤）
2斤
鲜姜末两大勺
辅料
葱姜适量
老抽生抽镇江香醋白糖淀粉做法步骤
1
将鱼收拾好洗净把鱼从中间劈开（此步骤可让卖鱼商家帮助完成）把带大鱼骨的半边从鱼背上打五刀花刀不带鱼骨的半边在鱼肉厚的地方划一刀
2
用少量料酒食盐腌制鱼放在塑料袋里入冰箱大概半小时取出用清水洗净然后凉水下锅开火煮鱼水要多没过整鱼锅内放几片姜几段葱
3
水开后打净浮末大火煮6分钟捞出放入盘中控干水分
锅内留大约500毫升鱼汤（如果你觉得鱼汤有点腥那就洗净锅直接加清水）放入生抽调味老抽调色汤汁调至红色加100毫升香醋 60克白糖调成酸甜适口用淀粉勾好芡汁加入一把生姜末关火出锅
5
将熬好的醋鱼汁浇到鱼身上西湖醋鱼就完成啦
食
邢哥心得
1.西湖醋鱼是杭帮菜的代表菜，色泽红亮，口味酸甜鲜嫩，制作简单，佐酒下饭皆可。
2.此菜全菜制作不放盐不放油，更符合现在人们提倡的健康饮食。
3.此菜制作要点首先是刀工（硬边是横划6刀花刀，软边是纵划一刀）这是西湖醋鱼的标准刀法。
再有就是调味时不要调成糖醋汁，要酸味略大于甜味。
end
邢哥家厨
这里没有鸡汤
只有邢哥家厨。
杭州西湖醋鱼 鱼香味美汁鲜可口
杭州西湖醋鱼鱼香味美汁鲜可口杭州西湖醋鱼是浙江省杭州市的一道传统名菜，以其独特的鱼香味、味美汁鲜而闻名于世。
这道菜色香味俱佳，成为了代表杭州美食的一道招牌菜。
本文将为大家介绍杭州西湖醋鱼的制作方法和特色，让您了解到更多关于这道美味佳肴的信息。
一、杭州西湖醋鱼的制作方法杭州西湖醋鱼的制作方法可以分为以下几个步骤：1. 准备材料：主要的材料包括草鱼、葱姜蒜、料酒、醋、糖、酱油、盐、淀粉等。
2. 处理草鱼：将新鲜的草鱼宰杀后，用刀将鱼身去鳞去腮，刮去鱼鳍和鱼尾，剖开鱼腹，将内脏洗净。
然后将鱼身切成两段，再将每段鱼身切成约4厘米宽的鱼块备用。
3. 炸制鱼块：将鱼块用干净的厨房纸巾擦干水分，然后在鱼块表面均匀地撒上细盐，稍微腌制片刻。
接着，将腌制好的鱼块放入热锅中炸制至金黄酥脆。
4. 炒制调料：热锅倒入适量的食用油，放入葱姜蒜末炒香。
随后，倒入适量的料酒和一些酱油，炒匀。
5. 制作酱汁：在炒制好的调料中加入适量的醋、糖，翻炒均匀。
然后，加入适量的清水，继续翻炒。
6. 烹饪鱼块：将炸制好的鱼块倒入调料锅中，翻炒均匀，让鱼块充分吸收酱汁的味道。
煮至鱼块熟透且吸满汁水，即可出锅。
二、杭州西湖醋鱼的特色杭州西湖醋鱼的特色主要表现在以下几个方面：1. 鱼香味：杭州西湖醋鱼独特的鱼香味，是由调料中的酱油、醋、糖等与鱼块烹煮时产生的化学反应所带来的。
这种鱼香味鲜美独特，让人回味无穷。
2. 口感丰富：杭州西湖醋鱼的鱼肉鲜嫩细腻，炸制后酥脆可口。
再加上酱汁的融入，使得每一口都能感受到口感的丰富层次。
3. 汁水浓郁：制作杭州西湖醋鱼时，调料的配比非常关键。
合理的调料比例可以使鱼汁酸甜适中，浓郁醇厚。
吃上一口汁水浓郁的鱼块，回味无穷。
4. 营养丰富：草鱼富含丰富的优质蛋白质、维生素等营养元素，对人体有益健康。
杭州西湖醋鱼选用新鲜草鱼制作，使得菜品健康营养，深受消费者的喜爱。
三、结语杭州西湖醋鱼作为杭州的传统名菜，以其独特的鱼香味、味美汁鲜吸引了无数食客。
项目3.6 西湖醋鱼
（三）工艺流程 1、刀工处理：将鱼去鳞、腮后从鱼尾处平刀法片开两片都带着半边 鱼头，有脊椎骨的一片为雄片连着鱼尾，没脊椎骨没尾的一片为雌片 ，洗净后在两片鱼上反剞斜刀深3厘米左右，间距4厘米 2、锅内放清水2000克，同时放入姜块，料酒烧开后，放入两片鱼盖 上锅盖， 再次烧开后关火焖烫鱼5分钟至断生即捞出鱼装盘，鱼皮朝 上、鱼背靠背 3、锅内留250克鱼汤放入酱油、白糖、醋、料酒、姜末、水淀粉 、用手勺推匀至汤浓稠时淋沸油，见沸滚起泡时起锅，徐徐浇淋在鱼 身上即成
西湖醋鱼
• • • • • • • • • 烹调方法：软熘 软熘就是将质地柔软细嫩的主料先经过蒸熟、煮熟、或汆熟，再浇汁 成菜的一种烹调方法 （一）制品要求：姜醋香味浓郁、口味有层次、先有酸、后有甜、再 有咸、鱼肉滑嫩异常 （二）原料选择： 1、主料：草鱼一尾约750克 2、配料：姜末10克 3、调料：白糖60克、绍酒25克、老抽65克、醋50克、水淀粉50克
• • • • • • • • • •
（四）操作要领 1、本菜不放盐 只利用老抽的咸味、故老抽用量稍多 2、确保鱼肉的鲜嫩所以采用稍煮即转为烫熟的方法 3、勾芡收汁要恰当 （五）菜品延伸： 五柳青鱼 软熘鲈鱼 （六）示范操作及学生练习 （七）巡回指导及个别辅导 （八）学生产品点评 （九）作业布置：写出本产品实习报告 （十）思考题：软熘是用什么作传热介质的？
浙江西湖醋鱼 鱼香汁美醇厚
浙江西湖醋鱼鱼香汁美醇厚浙江西湖醋鱼是一道具有浓郁地方特色的传统菜肴。
它以新鲜的鱼肉为主要材料，搭配独特的鱼香汁，口感鲜美，回味无穷。
下面就让我们一起来了解浙江西湖醋鱼的制作过程和风味特点吧。
一、浙江西湖醋鱼的制作过程1. 准备材料：- 鲜活的草鱼一条，约500克左右；- 高汤适量；- 食用油适量；- 姜蒜末适量；- 辣椒段适量；- 酱油、醋、盐、白糖适量；- 淀粉少许。
2. 制作步骤：a. 鱼的处理：将鲜活的草鱼宰杀、去鳞、去内脏，洗净后斩成块状备用。
b. 鱼的炸制：将鱼块用盐和淀粉腌制片刻，然后放入炸锅中用油炸至金黄色，捞出备用。
c. 鱼香汁的制作：取一个小锅，加入适量的食用油，烧热后加入少许姜蒜末、辣椒段煸炒出香味，然后加入高汤、酱油、醋、盐和白糖，搅拌均匀煮沸成鱼香汁。
d. 汁与鱼的拌炒：将炸好的鱼块倒入煮好的鱼香汁中，用中小火翻炒均匀，直到汁水收干后即可关火。
二、浙江西湖醋鱼的风味特点浙江西湖醋鱼烹调出的鱼香汁浓郁香醇，与鱼肉的嫩滑鲜美相得益彰。
其风味特点主要体现在以下几个方面：1. 鱼肉鲜嫩：选用新鲜的草鱼制作，经过适当腌制和炸制后，鱼肉变得鲜嫩可口，入口即化。
2. 鱼香汁丰富：浙江西湖醋鱼的核心调料是鱼香汁，通过姜蒜末、辣椒段等独特的香料，搭配高汤、酱油和醋的调和，形成了丰富的味觉层次。
3. 口感丰富：鱼香汁的糖醋味道使得整道菜肴有着酸甜可口的口感，搭配着炸鱼块的酥脆口感，给人带来丰富的食用体验。
4. 香气四溢：在炸鱼和煮鱼香汁的过程中，各种香料的香味渗透到鱼肉中，使得整道菜肴香气四溢，让人垂涎欲滴。
三、品味浙江西湖醋鱼的独特魅力浙江西湖醋鱼以其独特的风味和口感成为了人们餐桌上的美食佳品。
无论是酸甜可口的鱼香汁还是鲜嫩的鱼肉，都让人回味无穷。
品味浙江西湖醋鱼的独特魅力，不仅是品尝美食的乐趣，也是对浙江地方文化的一种了解和体验。
在享用浙江西湖醋鱼时，我们可以将它与细糯香软的米饭一同搭配，让酸甜的鱼香汁与米饭的口感相互融合，带来意想不到的美妙味道。
制作红烧鱼的菜谱英语作文
制作红烧鱼的菜谱英语作文 ### Red Braised Fish Recipe.Ingredients:1 whole fish (about 1-2 pounds)。
2 tablespoons cooking oil.1 cup fermented black bean paste.1/2 cup soy sauce.1/4 cup brown sugar.1/4 cup rice wine vinegar.1 tablespoon Chinese rice wine.1 tablespoon sesame oil.1 teaspoon grated fresh ginger.1 teaspoon chopped garlic.1/2 cup chicken broth.1/4 cup green onions, thinly sliced.Instructions:1. Clean and scale the fish. Remove the head and tail if desired.2. Score the fish on both sides to make it easier for the marinade to penetrate.3. In a large bowl, combine the fermented black bean paste, soy sauce, brown sugar, rice wine vinegar, Chinese rice wine, sesame oil, ginger, garlic, and chicken broth. Mix well to form a marinade.4. Immerse the fish in the marinade and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.5. Heat the cooking oil in a large skillet or wok over medium-high heat.6. Add the fish to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.7. Pour the remaining marinade into the skillet and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened and reduced.8. Garnish with green onions and serve with rice.### 红烧鱼家常做法。
酸菜鱼的做法英语作文
酸菜鱼的做法英语作文英文回答：Sichuan-style Pickled Cabbage Fish.This classic Sichuan dish is a flavorful and spicy soup made with tender fish fillets, pickled cabbage, and avariety of fragrant spices. Here's a step-by-step guide to make this mouthwatering dish at home:Ingredients:1 pound boneless, skinless fish fillets (e.g., tilapia, bass, cod)。
1 cup finely shredded pickled cabbage.1/2 cup vegetable oil.1 tablespoon minced garlic.1 tablespoon minced ginger.2 dried red chili peppers, broken into small pieces. 1/2 teaspoon ground Sichuan peppercorns.1/4 cup soy sauce.1/4 cup rice vinegar.1/4 cup chicken broth.Salt and white pepper to taste.1 tablespoon chopped green onions.1 tablespoon chopped cilantro.Instructions:1. Cut the fish fillets into bite-sized pieces.Marinate them in soy sauce and rice vinegar for 15 minutes.2. Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic, ginger, and chili peppers. Cook until fragrant, about 30 seconds.3. Add the pickled cabbage and stir-fry for 1 minute.4. Push the cabbage aside and add the fish fillets. Cook until lightly browned on both sides, about 2 minutes per side.5. Add the ground Sichuan peppercorns, soy sauce, rice vinegar, and chicken broth. Bring to a boil.6. Reduce heat to low and simmer for 10 minutes, or until the fish is cooked through.7. Season with salt and white pepper to taste.8. Stir in the chopped green onions and cilantro.9. Serve hot over rice or noodles.中文回答：酸菜鱼做法。
如何用英文介绍制作酸汤鱼的步骤和方法？
如何用英文介绍制作酸汤鱼的步骤和方法？Introduction:Sour Soup Fish is a popular dish in Chinese cuisine known for its tangy and flavorful broth. This article will guide you through the step-by-step process and methods of preparing this delicious dish. Get ready to tantalize your taste buds with this traditional recipe!Ingredients:- 500g fish (preferably carp or catfish)- 1 tomato, diced- 1 onion, sliced- 1 ginger, sliced- 2 cloves of garlic, minced- 2 green onions, chopped- 2 tablespoons vegetable oil- 2 tablespoons soy sauce- 1 tablespoon vinegar- 1 tablespoon sugar- 1 tablespoon cornstarch (optional, for thickening)- Salt and pepper to taste- Fresh cilantro for garnishStep 1: Preparing the Fish1. Clean the fish thoroughly under running water and pat it dry with a paper towel.2. Cut the fish into bite-sized pieces and season with salt and pepper. Set aside.Step 2: Preparing the Broth1. Heat the vegetable oil in a large pot over medium heat.2. Add the ginger, garlic, and onion slices to the pot and sauté until fragrant.3. Add the diced tomato and continue cooking until it becomes soft and releases its juices.4. Pour in 4 cups of water and bring it to a boil.5. Reduce the heat to low and let the broth simmer for about 15 minutes to allow the flavors to meld together.Step 3: Cooking the Fish1. Gently add the seasoned fish pieces to the simmering broth.2. Cover the pot and let the fish cook for about 5-7 minutes or until it turns opaque and flakes easily with a fork.3. Be careful not to overcook the fish as it can become tough and rubbery.Step 4: Adding Flavor1. In a small bowl, mix together soy sauce, vinegar, and sugar until the sugar dissolves completely.2. Pour the mixture into the pot and gently stir to combine.3. Taste the broth and adjust the seasoning according to your preference by adding more salt or sugar if needed.Step 5: Thickening the Broth (Optional)1. If you prefer a thicker broth, mix cornstarch with a small amount of water in a separate bowl to make a slurry.2. Slowly pour the slurry into the simmering broth while stirring continuously.3. Allow the broth to simmer for an additional 2-3 minutes to thicken.Step 6: Serving1. Ladle the hot and flavorful sour soup fish into servingbowls.2. Garnish with chopped green onions and fresh cilantro for added freshness and aroma.3. Serve the dish with steamed rice or noodles for a complete meal.Conclusion:Making Sour Soup Fish is a delightful culinary experience that brings together the tanginess of the broth and the succulent fish. By following this step-by-step guide and method, you can easily recreate this traditional Chinese dish in your own kitchen. Enjoy the flavors and share this delicious recipe with your friends and family!。
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西湖醋鱼westlake Steamed Grass Carp in Vinegar Gravy,
主料：活草鱼１条700 克Main ingredients:a 700 g Live grass carp
辅料：白糖60 克, 绍酒25 克,湿淀粉50 克, Accessories: 60 grams sugar,25 grams rice wine,50 grams wet starch
调料：姜末 1.5 克,醋50 克,酱油75 克
Seasonings:1.5 grams ginger minces,50 grams vinegar, 75 grams soy sauce
制作方法：
production methods
1、将草鱼饿养两三天，促其排尽草料及泥土味，使鱼结实。
宰杀去掉鳞鳃、内脏，洗净。
1,raising the grass carp hungry two or three days, promote their forage and earthy drained , harden fish meat, kill fish, remove
scale ,gill, viscera, wash it clean.
2、把鱼身劈成雌雄两丬（连背脊一边称雄丬，另一边为雌丬），斩去鱼牙，在雄丬上，从颌下 4.5 厘米处开始每隔 4.5 厘米斜片一刀（刀深约 5 厘米），刀口斜向头部（共片五刀），片第三刀时，在腰鳍后处切断，使用鱼分成两段，再在雌丬脊部厚肉处向腹部斜剞一长刀（深约 4 至5 厘米），不要损伤鱼皮。
2, split the fish body into male and female two slices (the back side called male slice,other side called female slice), cut off fish teeth on the male slice, start 4.5 cm from the lower jaw ,diagonal slice every 4.5 cm space length with a knife,(about 5 cm knife deep),oblique blade to head (a total of five knife),
while the third knife, cut off on the fish waist fins of hind
place , the fish is divided into two segments, cut back thick meat place to abdomen of the female slice a long oblique knife cut (about 4 to 5 cm deep), do not damage the fish skin.
3、将炒锅置旺火，舀入清水1000 克，烧沸后将雄丬前后两面相继放入锅内，然后，将雌丬并排放入，鱼头对齐，皮朝上，盖上锅盖。
待锅水再沸时，揭开盖撇开浮沫，转动炒锅，
继续用旺火烧煮，前后共烧约 3 分钟，用筷子轻轻地扎鱼的雄丬颌下部，如能扎入，即熟。
炒锅内留下250 克汤水（余汤撇去），放入酱油、绍酒和姜末调味后，即将鱼捞出，装在盆中。
3, wok on high heat, scoop 1000 g clear water into, after water boiling, put two sides of male slices into the pot, then, put the female slice in side by side , fish head alignment, skin upside,
cover the pot lid . when water boiling again, uncover and skim froth, turn the frying pan, continue cooking on large fire for about 3 minutes, gently stick fish's lower jaw of male slice with chopsticks, if it can plunge into, namely fish cooked. leave 250 g liquid soup in frying pan,(skim remnant soup), add soy sauce, shaoxing rice wine and ginger minces,
seasoning, take out fish and place it in a basin.
4、在炒锅内的汤汁，加入白糖、湿淀粉和醋，用手勺推搅成浓汁，见滚沸起泡，立即起锅，徐徐浇在鱼身上，即成。
4, add white sugar, wet starch and vinegar in the liquid soup of the frying pan,use hand spoon push stir them into gravy , when boiling bubbling, dish up
immediately, slowly pour gravy on the fish, serve.。