英文版东坡肉做法全解
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Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good. • The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks.
• 1/2 tablespoon sesame oil • 2 tablespoons sugar
• Thickening:
• 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
• Method
• Blanch pork in a pot of boiling water. Throw out water.
• Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
• Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set
• Sauce Ingredients • 1 cup water • 8 cloves garlic, lightly crushed • 5 slices old ginger (or 7 slices young ginger)
• 1 tablespoon black peppercorns • 4 tablespoons soy sauce • 2 tablespoons yellow wine (e.g. Shaoxing wine)
• Garnish with young ginger slivers,
• Notes: • The leftover simmer water makes a good pork stock.
Just enjoy the dishes!ห้องสมุดไป่ตู้
• Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer. • Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
• Ingredients
• 1 kg (2.2 lb) piece pork belly • 2 tablespoons vegetable oil • 1 tablespoon tea leaves
• 4 stalks scallions • 7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths • Optional: 300 g (11 oz) broccoli, cut into small florets
• Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
• Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy. • Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again– topping up water if necessary. Add tea
河北师范大学 2011级
Do you think there is a link between them
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IT’S Dongpo Pork
• • • • 原料：新鲜花生、姜片、桂皮、 香叶、八角、小茴香、花椒、盐。 做法： 1、将各式大料洗净配齐； 2、花生洗净泥污，用手轻捏花 生头部，将每颗花生捏出一道缝 隙； 3、锅里加入足够多的清水，放 入花生和所有的大料，加入大概 一勺盐； 4、盖上盖子大火烧开，转中火 焖煮30-40分钟关火放凉，之后 倒入合适容器放入冰箱浸泡过夜， 捞起花生即食。
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• As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and
东坡肉的做法来历写一篇英语作文
东坡肉的做法来历写一篇英语作文English Answer:Dongpo Pork, also known as Dongpo Rou, is a renowned dish in Chinese cuisine that originated during the Northern Song Dynasty. Its creation is attributed to the esteemed poet and statesman Su Dongpo, who lived from 1037 to 1101.According to legend, Su Dongpo was exiled to Huangzhou, a remote region in present-day Hubei province, after incurring the wrath of Emperor Shenzong. During his exile, he became acquainted with local farmers who had difficulty preserving pork due to the region's humid climate.Su Dongpo devised a method to address this issue. He cut pork belly into large chunks, rubbed them with salt, and roasted them until the skin turned crispy. He then braised the pork in a mixture of soy sauce, rice wine, sugar, and spices until it became tender and flavorful.The dish became a favorite of Su Dongpo and his fellow exiles. However, it was not until the Ming Dynasty that it gained widespread popularity and was named after its creator. Dongpo Pork has since become an iconic delicacy in Chinese culinary traditions, renowned for its complexflavors and tender texture.中文回答：东坡肉，又称东坡肘子，是中国菜肴中的一道名菜，起源于北宋。
东坡肉菜谱制作过程中英文对照版
东坡肉dongpo Braised pork主料：猪五花肋肉1500克、Main ingredients:1500 g pork streaky rib meat辅料：葱100克、白糖100克、绍酒250克、Accessories:100 g green onion , 100 g white sugar, 250g shaoxing rice wine调料：姜块（拍松）50克、酱油150克。
Seasonings:50 g ginger shreds(patted loose) , 150 g soy sauce.制作流程Production process1、将猪五花肋肉刮洗干净，切成10块正方形的肉块，放在沸水锅内煮5分钟取出洗净。
1, scrape and wash the pork streaky rib meat clean , cut it into ten square meat cubes, take it out and wash it cleanafter cooking it in boiling water for 5 minutes.2、取大砂锅一只，用竹箅子垫底，先铺上葱，放入姜块，再将猪肉皮面朝下整齐地排在上面，加入白糖、酱油、绍酒，最后加入葱结，盖上锅盖，用桃花纸围封砂锅边缝，置旺火上，烧开后加盖密封，用微火焖酥后，将近砂锅端离火口，撇去油，将肉皮面朝上装入特制的小陶罐中，加盖置于蒸笼内，用旺火蒸30分钟至肉酥透即成。
2, take a big casserole, a bamboo grates as bottom, first covered with green onion, add ginger slices, then pork skin face down, neatly arrange on it, add white sugar, soy sauce, yellow rice wine, finally add green onion segments, cover and casserole seam enclosed with peach blossom paper , put it on high heat , sealthem after boiling, braised with micro fire, after crisp , side near casseroles leave fire, skim oil, pork skin face upside and putted into unique small clay pot, cover and place it in the steamer, steamed for 30 minutes on large fire until the meat become crisp,serve.。
英文版东坡肉做法全解
• Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer. • Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
• Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy. • Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again– topping up water if necessary. Add tea
• Ingredients
• 1 kg (2.2 lb) piece pork belly • 2 tablespoons vegetable oil • 1 tablespoon tea leaves
• 4 stalks scallions • 7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths • Optional: 300 g (11 oz) broccoli, cut into small florets
东坡肘子英文版介绍作文
东坡肘子英文版介绍作文英文：When it comes to Dongpo's braised pork knuckles, also known as Dongpo pork, I can't help but feel a surge of appetite and nostalgia. This classic Chinese dish is named after the famous poet and gastronome Su Dongpo from the Song Dynasty. The dish is characterized by its rich and savory flavors, tender meat, and glossy appearance. It's a favorite among many Chinese people and has gainedpopularity worldwide.The preparation of Dongpo pork is a labor of love. First, the pork knuckles are marinated in a mixture of soy sauce, rice wine, ginger, and other seasonings for several hours to infuse them with flavor. Then, they are braised in a combination of soy sauce, sugar, and spices until the meat becomes incredibly tender and the sauce thickens to a glaze-like consistency. The result is a dish that is both visually stunning and incredibly delicious.I remember the first time I tried Dongpo pork. I was in Shanghai, dining at a traditional Chinese restaurant. The aroma of the dish wafted through the air, and I couldn't resist ordering it. When the dish arrived at the table, I was captivated by its glistening, caramelized exterior and succulent meat. With the first bite, I was hooked. The meat practically melted in my mouth, and the combination of sweet and savory flavors was simply divine.Dongpo pork is often enjoyed with steamed buns or rice, allowing diners to soak up the luscious sauce and savor every bite. The dish is a symbol of indulgence and comfort, making it perfect for special occasions or gatherings with loved ones.中文：说起东坡肘子，也称东坡肉，我就忍不住感到食欲和怀旧的涌动。
用英文介绍杭州东坡肉的做法和由来百度知道
用英文介绍杭州东坡肉的做法和由来ongpo Pork东坡肉(dong-1 po-1 rou-4) H angzh ou'strade markdish. To e at do ngpoporkis to begi n tounder stand theroleof fa t inmakin g mea t tas te go od.The d ish i s nam ed af ter r evere d Son g Dyn astypoet, arti st an d cal ligra pherSu Do ngpo, whois su ppose d tohaveinven ted,or at leas t ins pired it.The m eat s hould be s oten der t hat y ou ca n qui te ea silypry i t awa y insmall piec es wi th ch opsti cks.As itis m ade f rom a slab of p ork b elly, ther e isa lot of f at, b ut th e len gthycooki ng ti me (3-1/2hours) res ultsin fa t san s muc h ofits g reasi ness. Eatas li ttleof th e fat as y ou ch oose. Theaccom panyi ng gi ngerand p lainl y coo ked b rocco li al so he lp of fsetthe f at. Y ou wi ll ne ed at leas t fou r hou rs to make dong po po rk du ringwhich time it i s sim mered twic e, br aised, sau téd a nd st eamed.S erves 4I ngred ients1 kg (2.2 lb)piece pork bell y2 t ables poons vege table oil1 tab lespo on te a lea ves4 stal ks sc allio ns7cm (3") le ngthfresh, you ng gi nger, slic ed le ngthw ays i nto m atchs tickwidth sOpt ional: 300 g (11 oz) broc coli, cutintosmall flor etsSauce Ingr edien ts1cup w ater8 clo ves g arlic, lig htlycrush ed5slice s old ging er (o r 7 s lices youn g gin ger)1 tab lespo on bl ack p epper corns4 ta blesp oonssoy s auce2 tab lespo ons y ellow wine (e.g. Sha oxing wine)1/2 tabl espoo n ses ame o il2table spoon s sug arTh icken ing:1 tea spoon corn flou r, 1table spoon wate r, st irred well befo re us eMe thodBlan ch po rk in a po t ofboili ng wa ter.Throw outwater.Pu t por k bac k inpot a nd co ver w ith w ater. Brin g toa boi l, an d sim mer f or 30 minu tes.Heat a wo k and addsauce ingr edien ts. M ix we ll an d bri ng to a bo il. A dd po rk an d coo k eac h sur facefor a fewminut es ov er amediu m hea t. Re moveporkand d rainwell. Pour rema ining sauc e int o a s mallsauce pan a nd se t asi de. Clean anddrain wok. Heat vege table oilto amediu m hea t. Fr y por k onall s idesuntil it i s wel l bro wned, maki ng su re sk in si de is a li ttlecrisp y.S teeptea l eaves in h ot wa ter f or acoupl e ofminut es, r emove andset a side. Plac e por k inpot o f wat er ag ain–t oppin g upwater if n ecess ary.Add t ea le avesand s immer for30mi nutes.Pl ace s calli on st alkson bo ttomof asteam er. T ransf er po rk to stea mer.Steam for2hou rs, t urnin g por k aft er 1hour(beca use o f lon g ste aming time, you mayneedtore pleni sh st eamer wate r). Add b rocco li to stea mer f or fi nal 5 minu tes o f coo kingtime(boil it s epara telyfor 3minu tes i f the re is no r oom i n ste amer.Rem ove p ork t o a s ervin g dis h and arra nge b rocco li ar oundit. R eheat sauc e insauce pan,addin g and stir ringin th icken er. P our o ver p ork a nd se rve.Garn ish w ith y oungginge r sli vers, whic h are mean t tobe ea ten.Note s:Th e lef tover simm er wa ter m akesa goo d por k sto ck. 其他回答共 1 条The d ish i s nam ed af ter r evere d Son g Dyn astypoet, arti st an d cal ligra pherSu Do ngpo, whois su ppose d tohaveinven ted,or at leas t ins pired it.The m eat s hould be s oten der t hat y ou ca n qui te ea silypry i t awa y insmall piec es wi th ch opsti cks.As itis m ade f rom a slab of p ork b elly, ther e isa lot of f at, b ut th e len gthycooki ng ti me (3-1/2hours) res ultsin fa t san s muc h ofits g reasi ness. Eatas li ttleof th e fat as y ou ch oose. Theaccom panyi ng gi ngerand p lainl y coo ked b rocco li al so he lp of fsetthe f at. Y ou wi ll ne ed at leas t fou r hou rs to make dong po po rk du ringwhich time it i s sim mered twic e, br aised, sau téd a nd st eamed.。
英文版东坡肉介绍
The dish is often associated with traditional Chinese values, such as family gatherings, festivals, and other important cases
Required ingredients
Water or brother: This is used to cook the pork and create the sauce Chicken brother or pork brother is often preferred for its rich flavor
Health Benefits
Dongpo Braised Pork is rich in niacin, which helps lower cholesterol levels and reduce the risk of heart disease
The pork also contains selenium, which is important for thyroid function and antibiotic defense
Pork shoulder or bell: These cuts of meat are ideal for braising as they have a good balance of lean and fat, which helps keep the meat moist and flavor during the long cooking process
Required ingredients
Here are the steps to make Dongpo Braised Pork
介绍东坡肉英语作文
介绍东坡肉英语作文(中英文实用版){z}Title: An Introduction to Dongpo PorkDongpo Pork, also known as Su Shui Dongpo, is a famous traditional Chinese dish originating from the Sui and T ang dynasties.It is named after Su Shi, a renowned poet, artist, and statesman of the Song Dynasty, who was from Hangzhou.This dish is celebrated for its unique flavor, which is a perfect blend of savory and sweet, and is cherished for its cultural significance in Chinese cuisine.The preparation of Dongpo Pork involves a careful process.The main ingredients are a whole pig"s leg, soy sauce, wine, sugar, and various spices.The meat is first marinated with a mixture of soy sauce, wine, and spices to allow the flavors to penetrate the meat.Then, the pork is slow-cooked in a clay pot with the marinade, allowing the meat to become tender and the flavors to meld together.One of the distinct features of Dongpo Pork is its appearance.The meat has a rich, dark brown color with a glossy sheen, which is a result of the caramelization of the sugar in the recipe.When cut, the meat easily slices apart, revealing a tender and juicy texture.The skin of the pork is particularly delicious, being crispy on the outside and soft on the inside.The taste of Dongpo Pork is characterized by its balance of flavors.The meat has a rich, savory taste with a hint of sweetness from thesugar.The spices used in the dish add a slight warmth to the palate, making it a delight to eat.The combination of these flavors creates a dish that is both comforting and sophisticated.Dongpo Pork is not only a culinary delight but also a significant part of Chinese culture.It is often served during important festivals and family gatherings, symbolizing abundance and prosperity.The dish is also a reflection of the culinary heritage of Hangzhou, which is known for its delicate and refined dishes.In conclusion, Dongpo Pork is a famous Chinese dish with a rich history and unique flavor profile.Its tender texture and perfect balance of flavors make it a beloved dish among locals and tourists alike.Whether enjoyed during a family meal or as a celebration dish, Dongpo Pork remains a culinary treasure of Chinese cuisine.。
介绍东坡肉的英语作文150词
介绍东坡肉的英语作文150词English Answer:Dongpo Pork is a famous Chinese dish that originated in the Song Dynasty. It is named after the renowned poet and calligrapher Su Dongpo, who was exiled to Huangzhou, Hubei province, during the reign of Emperor Shenzong. According to legend, Su Dongpo created this dish using pork belly, which was a cheap cut of meat that was available to him at the time. Due to its rich flavor and tender texture, Dongpo Pork quickly became a favorite dish of Su Dongpo and is now considered a classic of Chinese cuisine.Traditionally, Dongpo Pork is made by braising pork belly in a mixture of soy sauce, rice wine, spices, and herbs. The pork is first browned in a hot pan and then simmered in the braising liquid for several hours, until it becomes tender and flavorful. The resulting dish is a succulent and savory combination of sweet, salty, and umami flavors.Over the centuries, Dongpo Pork has become a popular dish throughout China and has been adapted to suit regional preferences. There are now many different variations of the dish, each with its own unique flavor profile. However, the basic principles of braising pork belly in a flavorfulliquid remain the same.中文回答：东坡肉是中国宋代的一道名菜，因北宋大文豪苏东坡而得名。
东坡肉的做法来历写一篇英语作文
东坡肉的做法来历写一篇英语作文Dongpo pork, also known as Dongpo pork belly, is a popular Chinese dish that originates from the Song Dynasty. 东坡肉，又称东坡肉，是一道起源于宋朝的中国人气菜肴。
Legend has it that the dish was created by the famous poet and calligrapher Su Dongpo during his exile to Huangzhou. Su Dongpo accidentally used too much soy sauce when braising the pork belly, but the result was a deliciously tender and rich dish that became his signature creation. 据传说，这道菜是由著名的诗人和书法家苏东坡在被流放到黄州期间创造的。
苏东坡在炖猪肉时意外放了太多酱油，但结果是一道美味鲜嫩、丰富的菜肴，成为了他的招牌作品。
The process of making Dongpo pork involves several steps, including marinating the pork belly in a mixture of soy sauce, wine, ginger, and other seasonings, then slowly braising it until the meat is tender and the fat has rendered. 制作东坡肉的过程涉及几个步骤，包括将猪肚片腌制在酱油、酒、生姜和其他调味料的混合物中，然后慢慢炖煮，直到肉变得鲜嫩，油脂被溶化。
Dongpo pork is known for its luxurious and decadent flavors, with the pork belly melting in your mouth and the savory sauce infusing every bite with umami goodness. 东坡肉以其奢华和令人陶醉的味道而闻名，猪肚片在嘴里融化，美味的酱汁使每一口都充满了鲜味。
东坡肉的做法来历写一篇英语作文
东坡肉的做法来历写一篇英语作文Dongpo meat, also known as Dongpo pork, is a traditional and famous dish in Chinese cuisine. It is named after Su Dongpo, a famous poet and politician in the Song Dynasty. The dish is renowned for its tender and succulent texture, as well as its rich and savory flavor. In this article, we will explore the history and recipe of Dongpo meat.The history of Dongpo meat dates back to the Song Dynasty, when Su Dongpo was exiled to Huangzhou (today's Huanggang in Hubei Province) for political reasons. While he was in exile, Su Dongpo became friends with a local butcher, who taught him how to cook pork in a special way. Su Dongpo then created a new dish by braising pork belly in soy sauce, wine, and spices. The result was a dish that was incredibly tender and flavorful, which became known as Dongpo meat.The traditional recipe for Dongpo meat involves marinating pork belly in a mixture of soy sauce, rice wine, ginger, scallions, and spices for several hours. The marinated pork is then braised in a mixture of soy sauce, rice wine, sugar, and water until it is tender and the sauce has reduced to a thick glaze. The dish is typically garnished with green onions and served with steamed buns or rice.Dongpo meat has since become a popular dish in Chinese cuisine, enjoyed by people all over the world. It is often served at festive occasions, such as weddings and New Year celebrations, as well as in restaurants and home kitchens. The dish is loved for its melt-in-your-mouth texture, rich flavor, and comforting aroma.In conclusion, Dongpo meat is a classic dish in Chinese cuisine with a long history and a delicious taste. It is a testament to the culinary skills of Su Dongpo and the enduring popularity of traditional Chinese dishes. Whether you are a fan of pork dishes or simply looking for a new and exciting recipe to try, Dongpo meat is a must-try dish that is sure to delight your taste buds.。