小智障 發問時間: 社會與文化語言 · 1 0 年前

尋找英文高手幫忙翻譯

請幫忙翻譯謝謝:)

周氏蝦捲源自於1965年當時創辦人周進根先生原本是辦外燴的,而外燴不是天天都有生意,於是在閒暇時於台南安平經營小吃生意。到了1980年左右將原本的蝦捲加以改良,以新鮮蝦仁為主做成的蝦捲深受消費者的喜愛,因此便改以販賣蝦捲為主體,有鑒於商譽問題需要消費品牌,因此用本身之姓氏〝周〞為店號,取名為〝周氏蝦捲〞。

蝦:

精心選用每公斤約約一百尾的新鮮火燒蝦,由於火燒蝦體型肥大,肉質鮮脆

多汁,保證能讓饕客每一口都嚐得到鮮甜蝦肉的幸福滋味。

餡:

「周氏蝦捲」大膽用料,使新鮮火燒蝦加上份量足夠的上等豬絞肉、魚漿、

芹菜、蔥等材料充分攪拌混合。

皮 :

特選豬腹膜(台語俗稱:網西)作為包裹蝦捲的外皮,經由高溫油炸後,原

先分布在腹膜上的油脂溶化,並滲入內餡。使得「周氏蝦捲」嚐起來格外鮮

嫩多汁、香味四溢。而特製的裹粉,則是周家研製多年的祖傳配方,油炸後

皮薄酥脆,即使放置一段時間,也不易變軟或變硬,完美保留蝦捲的美味口

感。

料理秘笈:

1.先行解凍,不能太軟容易讓外層網膜分離,油炸時會散開,須注意。

  解凍只需令蝦捲與蝦捲分離即可。

2.使用一顆雞蛋拌勻,倒入周氏酥炸粉及半碗水攪拌均勻。

3.於鍋中倒入適量的油,油越多越能將整份蝦捲油炸時均勻受熱。

4.油加熱至滾燙後調至中火,將調製好的粉漿試滴入油中,看是否散開,

  若成長條絲狀即可,不散開呈顆粒狀,請加入少量水稀釋。

5.蝦捲裹粉漿油炸,炸至金黃色即可。

6.將蝦捲撈起後配上醬油膏、哇沙米及薑絲,味道獨特美味

7.未用完之蝦捲需盡速至回冷凍存放。

2 個解答

評分
  • 1 0 年前
    最佳解答

    Outside Zhou the shrimp volume came from 1965 at that time foundation member Mr. Zhou Jingen originally was manages braises、but outside braised has business daily、therefore when leisure in Tainan peaceful management snack business. The shrimp volume originally will have improved to 1980 about、makes the shrimp volume depth primarily by the fresh shelled fresh shrimp consumer's affection、therefore then changes take trades the shrimp volume as the main body、needs to expend the brand in view of the goodwill question、therefore with itself surname 〝Zhou〞wei the shop number、names for 〝Zhou the shrimp volume〞.

    Shrimp: Selects each kilogram approximately approximately 100 to burn down the shrimp freshly carefully、because burns down the shrimp build to be large、pulp fresh crisp juiciness、guaranteed that can let gluttonous guest each obtain the fresh sweet shrimp meat happy taste.

    Stuffing: 「Zhou the shrimp volume」 the bold needed materials、cause to burn down the shrimp to add on the component foot superior pig freshly to twist material full agitation mixes and so on meat、liquid fish meal、celery、onin.

    Skin: Preference pig peritoneum (Taiwanese popular name: West the net) the achievement wraps the shrimp volume the cover、fries in oil after the high temperature、distributes originally on the peritoneum the fat dissolve、in and permeates the stuffing.

    Causes 「Zhou the shrimp volume」 to get up the especially fresh and tender juiciness、the fragrance four to overflow. But specially makes binds the powder、is Zhou Jia develops many year inherited formulas、after frying in oil、skin thin crisp、even if lays aside period of time、also not instable soft or stiffens、retains the shrimp volume perfectly the delicacy feeling in the mouth.

    2010-04-10 22:50:22 補充:

    對不起

    因字數超過兩千字

    從『料理秘笈』開始無法回答

    參考資料: 英文字典, ..
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  • 1 0 年前

    Zhou shrimp rolls in 1965 and then from the founder of Mr. Zhou Jingen originally organized Catering, the business suits Sauce is not every day, so in the leisure business in Anping, Tainan snacks business. By 1980 or so will be modified the original shrimp rolls, made with fresh shrimp and shrimp-based volume-received by consumers, so they changed to selling shrimp rolls as the main body, in view of issues to consumer brand reputation, hence the own name, "Week" for the store number, the name "Zhou shrimp rolls."

    Shrimp:

    Careful selection of about of about 100 kg of fresh fire shrimp, fire shrimp size as hypertrophy, crisp flesh

    Juicy, guaranteed to get diners to try every one is happy sweet shrimp flavor.

    Filling:

    "Zhou shrimp rolls" bold use of materials, so that fresh weight of fire shrimp with sufficient upper ground pork, fish paste,

    Celery, onions and other materials sufficient mixing.

    Paper:

    Selected pig peritoneum (commonly known as Taiwanese: Net West) as the volume of skin wrapped shrimp, fried by the heat, the original

    First distribution of fat in the peritoneum of melting and infiltration of stuffing. Making the "Zhou shrimp rolls" taste particularly fresh

    Tender and juicy, fragrant. The special powder coating, it is Chow's ancestral formula developed for many years, after frying

    Thin and crispy, even if the place for some time, not variable soft or hardened, perfectly delicious reserved shrimp export volume

    Sense.

    Food Tips:

    1. First thaw, not too soft and easy to separate the outer retina, fried will spread, be noted.

    Just thaw shrimp rolls and shrimp rolls that can be separated.

    2. Use an egg and mix well, pour in half a bowl of water Chow fried flour and mix well.

    3. In the amount of oil poured into the pot, the more you can oil the whole deep-fried shrimp rolls even when heated.

    2010-04-10 22:52:34 補充:

    4. After the oil to medium heat until hot fire,

    2010-04-10 22:53:04 補充:

    will be better prepared batter drip oil test to see if spread out,

    參考資料: 自己, 自己, 自己
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