一、土豆燒牛肉英語(yǔ)食譜

Stewed beef and potatoes

Ingredients:

Beef and potatoes, the same

Ingredients:

Curry powder, olive oil, salt, sugar, soy sauce, chicken

1, first put beef slices two centimeters across small pieces.

2, the water cut beef in the Chao, remove the blood.

3, heat, add oil, ginger, Onions into small, then add beef, stirring, then put the amount of soy sauce, aniseed, cinnamon, small amount of salt and sugar, add enough water, should not have beef, fire, then cover with lid, rest.

4 and, after open water pot etc. You can put a little rest, aside. A pot of beef stew with a simmer in less than half an hour, o, can smell the fragrance. Don't tube it, then stew.

Such a stew, two hours after the beef was completely crisp rotten, this time to join TuDouKuai (or cut, easier to boil), then ten twenty minutes, the stew when potatoes to also can add green, red peppers, stirring, finally add some monosodium glutamate, can it.

二、翻譯一份英文的菜單

白菜肉 - Cabbages and minced pork

芹菜肉 - Celery and minced pork

韭菜肉 - Leeks and minced pork

韭菜蛋 - Leeks and eggs

薺菜肉 - Shepherd's purse and minced pork

香菇鮮肉 - Fresh mushroom and minced pork

牛肉 - Minced beef

羊肉 - Minced mutton

個(gè) 可以翻譯為 pieces

三、提供一篇簡(jiǎn)短的麻婆豆腐的英文菜譜

Raw materials: 1 tofu right, Roumo 50 grams, Suyou 100 grams, 35 grams watercress sauce, MSG 3.5 grams, 10 grams of bone soup, 15 grams of oil, pepper powder 0.5 grams, 30 grams wet starch, 2 green onions, ginger 10 G, garlic 2.

- Law: tofu cut into 1 centimeter square of the small, packed in containers, into the 1,000 grams of water, soak about 10 minutes, into Loushaolishui. Green onions, ginger and garlic washed into Ximo. Wanghuo buy pot on the hot, hot and Suyou 50 grams, under Roumo casual speculation to turn color, by adding at the end of Congjiang Suan, Chao Chu aroma, Add to watercress sauce, Chao Chu of marked oil. Ding Xiaguo tofu, adding bone soup, monosodium glutamate, after the boil with wet starch Gouqian, Linru 50 grams Suyou, rotating Guozi, Tang Shao gently pushed by a few, Linru oil, sprinkled pepper powder, with Chuguo Deep soup pots on the seats.

Features: The color red, Malaweinong, Xianxiang delicious.

Key: tofu hot water to a small, bean curd hook to good Euryale ferox leaching immature oil, water Zhuangpan will not.

翻譯:

原料:豆腐1對(duì)，肉末50克，素油100克，豆瓣辣醬35克，味精3.5克，骨頭湯10克，紅油15克，花椒粉0.5克，濕淀粉30克，蔥2根，姜10克，蒜頭2瓣。

制法:豆腐切成1厘米見(jiàn)方的丁，裝入容器內(nèi)，倒入1000克開(kāi)水，浸泡10分鐘左右，倒入漏勺瀝水。蔥，姜，蒜頭洗凈，切成細(xì)末。鍋置旺火上燒熱，加素油50克燒熱，下肉末炒散至轉(zhuǎn)色，加入蔥姜蒜末，炒出香氣，放入豆瓣辣醬，炒出紅油。豆腐丁下鍋，加入骨頭湯，味精,燒開(kāi)后用濕淀粉勾芡，淋入50克素油，轉(zhuǎn)動(dòng)鍋?zhàn)?，用湯勺輕輕推幾下，淋入紅油，撒上花椒粉，出鍋裝深湯盆上席。

特點(diǎn):色澤金紅，麻辣味濃，鮮香可口。

關(guān)鍵：燙豆腐丁的水要開(kāi)，豆腐勾好芡要淋熟油，裝盤(pán)后不會(huì)出水。