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匿名使用者 發問時間: 食品與飲料烹飪與食譜 · 1 0 年前

我要一份 中英 的食譜...

我想要一份英文 但是要有中文翻譯的食譜 不用太多 只要標示清楚 就可以了~

2 個解答

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  • 1 0 年前
    最佳解答

    醬燒羊腩煲 材料:羊腩 1.5 kg;蒜頭肉 10 粒 (略拍爛);厚薑片10 片 (略拍爛);冬菇 10 隻 (浸軟);冬荀 250 克 (拖水切塊);馬蹄 10 粒 (去皮);青椒 1 棵 (切段)。調味料:「品珍」柱候醬,磨豉醬各 2 湯匙;上湯 2 杯;清水適量;冰糖碎半湯匙。伴食料:鮮檸檬葉切絲 2 湯匙;「品珍」玫瑰腐乳 4 件;芝麻油 1 茶匙;「品珍」辣椒醬 2 湯匙。做法:1. 羊腩斬件洗淨,用滾水?燙 10 分鐘,再以清水沖洗去油脂,瀝乾水份,待用。2. 燒熱鑊下油 1 湯匙爆香薑片,蒜肉加入半腩塊;轉用中火炒至乾身,下冬菇,冬荀塊,馬蹄兜炒勻,盛出待用。3. 再熱鑊下油 1 湯匙倒入柱候醬,磨豉醬爆香,贊油,放入羊腩及其他材料兜爆勻,盛入砂鍋內。4. 加入上湯及適量清水,冰糖碎,煮滾後,慢火煮至腍身,加入青蒜,試味即可供食。註:拌勻伴食料便可食用。Baked Mutton with Chu Hou Paste Hot PotIngredients:Mutton 1.5 kg,Chopped baby garlic 10 each,Thick piece ginger 10 each,Soaked Chinese mushroom 10 each,Tael Bamboo Shoot 250g,Water chestnut 10 each,Leek 1 each,Sauce:Pun Chun Chu Hou sauce 2 tbsp,Ground bean sauce 2 tbsp,Stock 2 cups,Rock sugar 1/2 tsp,Adequate amount of water.Method:1. Cut mutton into pieces, blanch for 10 minutes, rinse suet and drain.2. Heat up the wok, add 1 tbsp oil, saute ginger and garlic, saute the pieces of mutton in low heat, add the soaked mushroom, tael bamboo shoot and water chestnut stir-fry until dry. Removed from the wok.3. Heat up the wok again, add 1 tbsp oil, saute Chu Hou sauce , ground bean sauce, then sprinkle wine. Add the cooked mutton and others into the wok, stir-mix together.4. With a hot pot, put in the water, stock and the rock sugar, add the cooked mutton and the others for boil in low heat until mutton tender put the leek on top.5. Serve with sauce made from Pun Chun preserved beancurd, 4 each, sesame oil 1 tsp, chili sauce 2 tbsp, and some fresh lemon leaves as dipping.乳香牛仔骨 Short Ribs in Preserved Beancurd Sauce炒鱔糊 Stir-fried Eels with Chives蒙古雞 Mongolia Chicken蝦醬蒸豬頸肉Steamed Pork Cheek with Ginger in Shrimp Sauce蒜茸豆豉蒸排骨Steamed Pork Shoulder in Soy Bean Sauce碗仔翅Counterfiet Shark's Fin豬腳薑醋 Trotters in Sweet Vinegar豉油雞 Roasting Chicken in Soy Sauce螞蟻上樹Stir-Fried Bean Threads with Ground Pork.更多的食譜...

  • Ivy
    Lv 5
    1 0 年前

    【英文食譜】

    Rice w/Chestnuts & Chicken

    Ingredients : 1 mug rice

    (1 portion) 6-8 pcs chestnuts

    1 pc chicken breast

    4-5 pcs red baby onion

    Seasonings : 1/2 tsp salt

    1/2 tsp dark soy sauce

    1/2 tsp seasame oil

    1 tsp starch

    Method : (1) Blanch chestnuts for 5 mins. Drain & peel chestnuts,

    peel baby onion.

    (2) Cut chicken breast into small pieces, marinates

    with dark soy sauce, seasame oil & starch.

    (3) Wash & drain rice, add salt & mix well. Put chestnut,

    chicken breast & baby onion on top of it, add water

    & put it into rice cooker to cook. Dish up.

    【中文食譜】

    栗子滑雞飯

    材 料 : 1 小杯米

    (1位用) 6-8 粒栗子

    1 件雞胸肉

    4-5 粒紅洋荵仔

    調味料 : 1/2 茶匙鹽

    1/2 茶匙老抽

    1/2 茶匙麻油

    1 茶匙生粉

    做 法 : (1) 煲滾水,放入栗子煮五分鐘,撈起後去衣;紅洋荵去衣備用。

    (2) 雞胸肉切件,用老抽、麻油及生粉稍醃。

    (3) 米洗淨,加鹽撈勻,鋪上栗子、紅洋荵仔及雞肉,加水放入飯煲內煮熟即可。

    備 註 : (1) 想雞肉更滑,醃製時可加一隻蛋白。

    (2) 加水煮飯時,水剛剛浸過米面即可。

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