中国菜名英文翻译2.docx
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中国菜名英文翻译2.docx
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中国菜名英文翻译2
一、常用词汇
以下列出常用烹饪方法的英译名,搞清各个词的含义,依实际情况选择使用是翻译的必备。
一般烹饪方法均用作修饰语,故用其-ed形式。
煲stewed
爆quick-fried
炒stir-fried,sautéed
炖stewed
烩stewed
煎fried,panfried
卤marinated
焖braised
煨simmered
熏smoked
腌pickled,preserved,salted
炸deepfried
蒸steamed
煮boiled
白灼scalding
捣烂mashed
剁碎minced
烘烤toasted,baked
红烧braisedwithsoysauce(inbrownsauce)
麻辣spicyandhot
磨碎ground
切丁(块)diced/cubed
切柳filleted
切片sliced
切丝shredded
去壳shelled
去骨boned
去皮peeled
烧烤roast(ed),barbecued
什锦mixed,assorted
糖醋sweetandsour
铁扒broiled,grilled
五香spiced,seasoned
Red-CookedEggplant(红烧茄子)
Ingredients:
(材料)
1bigeggplant,about2lbs.,3tbsps.vegetableoil
1coldwater
2tbsps.soysauce
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tsp.salt
4clovesgarlic,crushed
Directions:
(做法)
1.Cuttheeggplantlengthwiseinto4sections,thensliceeachsectioncrosswiseintoahalfinchslices.
2.Heattheoilinwok.
3.Puttheeggplantslicesinandfryonbothsidesfor2minutesaltogether.
4.Addgarlic,water,soysauceandsalt.
5.Turntolowfireandcoverthewoktocookfor15minutes.
SlightlyFriedDumplingwithPork似乎是煎饺Ingredients:
500grams(1.1lb)wheatflour250grams(0.55lb)mincedpork5grams(5/6tsp)salt5grams(1tsp)sugar5grams(11/4tsp)MSG10grams(11/2tsp)soysauce15grams(1tbsp)cookingwine5grams(1/6oz)finelycutscallions5grams(1/6oz)choppedginger150grams(12tbsp)cookingoilDirections:
1.Mixthemincedporkwellwiththesalt,sugar,MSG,soysauce,cookingwine,scallionsandginger.Add50g(3tbsp)ofwaterandstirinonedirectiontillyoufeelthesenseofelasticity.2.Mixtheflourwith200g(2/5cup)ofboilingwater,makethedoughintolongandroundshapeandreduceto40pieces.Pressandrollintowrappingseachabout6centimeters(2.4inches)indiameter.Putinthefilling,foldandwrapintocrescentshapes.3.Putthecookingoilintothefryingpan,heatandwhentheoilisabout135-200oC(275-390oF),placetherawdumplingsin.Heatforoneminute,sprinkle100g(6tbsp)ofwaterandputonthepancover.Usestrongfiretoheatfiveminutes.Whenthewaterdisappears,thedumplingsareready.(Itmaytakeseveralrepetitionstocookallthe40dumplingsbecauseofthesizeofthepan.)Features:
Beautifultolookatanddelicioustoeat.Taste:
Saltyandtasty.
西红柿炒鸡蛋英文菜谱:
ThetomatofriestheeggRawmaterial:
Egg3,Tomato150grams,Vegetableoil4soupspoon,Salt,monosodiumglutamaterespectivelyrightamount,Sugar1soupspoon.Manufactureprocess:
After1st,burnsthetomatocleaningwiththeboilingwater,goestotheskin,goestothepeduncle,thesliceisreadytobeused.2nd,infiltratestheegginthebowl,addsthesalt,evenlyisreadytobeusedwiththechopsticksfullwhipping.3rd,thewokputstheoil3soupspoontoburntheheat,putsintheegginthepottofryisripelyabundantisreadytobeused.4th,thesurplusoilwillburntheheat,willgetdownthetomatopiecetostir-frybeforestewingfries,putsthesalt,thesugarfriesthemoment,willpourintotheeggtoturnfriesseveralpotsnamelytobecome.Whenstirsfrysystemthisvegetable,wantsthestrongfiretobeintensive.Althoughthisvegetableistheordinariestsimpledish,butfriesqualitymayknow.Iscalledthecookingtechniquenowatlast.
西红柿炒蛋ingredients:
1.2eggs1/4t.saltpinchofpepper2.3tomotoes,cutinchunks1/8t.salt1c.water2t.ketchup1t.cornstarchchoppedspringonionmethod:
1.Beattheeggslightly.AddingredientOne.2.Heat1tablespoonofoilinthewok.Stir-frytheeggintheoiluntilsetandremovefromwok.3.Cleanthewok.4.Heatyetanothertablespoonofoil,stir-frythetomatochunks,addingredientTwo.Whenalmostdone,addtheeggsandstir-fryquicklyoverhighheat.Removefromheat.5.Sprinklewithchoppdspringonion.sweetsourchicken---------------Ingredients/材料:
300gChickenbreast?
canPineapple40gBellpepper3pcsDriedchiles?
stalkSpringonion4gMincedgarlic20gEggCornstarchFryoilMarinade:
10gCornstarch1gChickenpowder1gSalt10gEgg6mlJiafanricewineSauce:
10mlWhitevinegar20gKetchup35gSugar3gSaltPinchofwhitepepperpowder300克鸡胸肉1/2罐菠萝40克青椒3干辣椒1/2支葱段4克蒜茸20克鸡蛋适量玉米淀粉适量菜油腌料:
10克玉米淀粉1克鸡精1克精盐10克鸡蛋6毫升加饭酒调味:
10毫升白醋20克番茄酱35克白糖3克精盐1小撮胡椒粉Method/做法:
Cutthechickenbreastintoslices.Mixwithmarinadefor20minutes.Cutthebellpepperintopieces.Inasaucebowl,combinetheingredientsforthesauceandsetaside.Heatupawokhalffilledwithfryingoil,dipthechickenslicesintotheegg,thencoatwithcornstarch.Deepfrythemuntilcrispyandlightlygoldenincolour.Heatoilinskilletorwokto180C/355F.Addingarlic,driedchilesandspringonion,stiruntilfragrant.Addinpineappleandbellpepper,pourinthepreparedsauceandstirbriefly.Addinfriedchickenandstirtoblendthoroughly.将鸡肉切厚片,放入腌料拌匀,腌制20分钟。
将甜椒切成三角块。
把酱料先放到一个小碗里调好备用。
入半锅油,烧热后,将鸡肉挂上蛋液,拍少许玉米淀粉。
放到锅里炸至酥脆,颜色呈金黄色即可。
锅中放油,将葱段、蒜茸、干椒爆香。
再放入青椒与菠萝炒熟,放入调好的汁勾芡,再放入炸好的鸡肉翻炒完全均匀即可
ChickenSoupTipsandHints
Althoughit'sfairlydifficulttoruinsoup,herearesometipsandhintstohelpyouproducethemostflavorful,satisfyingresult.
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Alwaysbeginwithcoldwater,neverwarmorhot.
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Whentastingtoadjustflavors,useastainlesssteelspoon,notawoodenorsterlingsilverspoon.Woodandsilverdisguiseflavoronthetongue.
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Agoodsoupreallyneedssalt,preferablycoarsesalt.Ifyoumustavoidsalt,knowthattheflavorwillbegreatlydiminished.Addingno-saltorlow-sodiumbrothconcentratewillhelp.
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Don'tturnyournoseupatthis:
Chickenfeetaddnotonlyrobustflavor,butgelatinousbodytothesoup.
YoucanfindthematmanyAsianmarkets.Freshchickenfeetneedtobescaldedaboutfiveminutessotheskinandtoenailscanberemovedbeforeaddingtothestockpot.Calffeet,vealknucklesandbeefmarrowbonesachievethesamegoal.Bonesalsoleachnutritiouscalciumandmineralsintothesoup.
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Ifatallpossible,donotusechickenthathasbeenfrozen.Freezingforcesmoisturefromthetissues.Whenthebirdisthawed,allthatmoistureendsupdownthedrain,leavingadryandtastelesschicken.
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Unthawedfrozenvegetablesshouldnotbeaddedtothesoupuntilthelast15minutesofcookingtime.
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Usetall,nonreactivestockpotsformakingsoup.Fitthebirdtothepot.Thebaseshouldbejustlargeenoughtoholdthebirdandtocoveritwithaminimumofwater.Apotofheavyconstructiondistributesheatmoreevenly.
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Toskimornottoskim?
Forclearsoups,manyrecipesadvocateskimmingoffthefoamysolidsthatrisetothetopasthesoupcooks.However,thereisnotonlyflavor,butnutritioninthosesolidsthatwillbreakdownasthesoupcooks.Youcansievethebrothbeforeaddingvegetables.Foraclearerbroth,siftthroughcheesecloth.Or,youcanskim.Thechoiceisyours.
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Don'tletthesoupboil.Itshouldsimmerverygentlyorthemeatwillbecometoughandthebrothcloudy.
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Darkmeathasmoreflavorthanwhitemeat.Ifyouareusingchickenpartsratherthanawholechicken,keepthisinmind.Usingonlyallwhitemeatwillresultinamuchlessflavorfulresult.
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Forthoseconcernedaboutfat,makethesoupintwostages.Cookthechickenwithitsaromaticvegetablesandherbsononeday.Strainthemeatandflavoringsfromthebroth.Refrigeratethebrothuntilthefatsolidifiesontop.Savethefatforotherusesordiscard.Continuewiththesoup.Dokeepinmindthatthemajorityoftheflavorisinthefat.
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Ifyouareplanningahead,cookthechickenwithvegetablesandherbs.Freezethestrainedstock.Ifyourplannedfutureuseincludeschickenmeat,freezethemeatinthestocktokeepitfromdryingout.Youcanlaterthawandaddfreshvegetables,pastaorrice.
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Foraricherbroth,removethechickenfromthebonesassoonasitistenderandrefrigerate.Addthebonesbacktothesoupandcontinuesimmeringuntildesiredstrengthisachieved.Strainandproceed.
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Coolsoupcompletelybeforefreezingorrefrigerating,preferablybyplacingthepotinasinkoficeandstirring.Thepotshouldbeuncoveredwhileitiscooling.
IntheKitchen
Basicchickensoupbeginswithabrothmadebycookingthechickenwithsavoryvegetables(suchasonions,carrots,andcelery)andherbs(usuallysage,thyme,bayleafandparsley).Fromthebasicstock,youcanvaryyoursoupbyaddingyourfavoritevegetables,pastaorrice.
Combinationsforchickensoupareaslimitlessasyourimagination.Thechickensouprecipecollectioncoversawidevarietytogiveyouanideahowversatilethisfamilyfavoritecanbe,fromclassicchickennoodlesouptomulligatawny.
Remember,turkeycanbesubstitutedforchickeninmostrecipes.
Aboveall,theprimeingredientinchickensoupislove.Luckily,itistheoneingredientaccessibletoallininfinitequantities,andyoucannotusetoomuchofit.
中国八大菜系英文介绍
Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.
ShandongCuisine
ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsou
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