用英語來介紹怎麼蒸排骨
❶ 蒸排骨怎麼做才好吃
❷ 豉汁蒸排骨的英文怎麼說
豉汁蒸排骨的英文：
Steamed Spare Ribs in Black Bean Sauce
adj. 蒸（熟）的
v. steam的過去式和過去分詞；蒸煮
- Steam has fogged my glasses.
蒸氣使我的眼鏡模糊不清。 - The boiler discharged steam.
鍋爐排放了蒸汽。 - The ship steamed into the harbor.
輪船駛抵港口。
adj. 備用的；預備的；剩下的；空閑的；瘦削的；簡單的；不加修飾的
v. 剩餘，剩下；抽出，撥出；使免遭傷害；使倖免；不讓…難堪
n. 備用零件，備用輪胎
- a reserve supply of food; a spare tire; spare parts.
食物供給儲備；備用輪胎；機器備件。 - Spare the rod and spoil the child.
省了棍子，害了孩子。 - Spare the rod and spoil the child.
棍棒之下出孝子。
n. 肋骨；排骨；羅紋
v. 戲弄
- Lindy poked him in the ribs.
琳迪戳了戳他的肋部。 - Derby rib machine
德比式（6＋3）羅紋針織機 - Knitted Rib Collar
針織羅紋領
Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introction to Korean cuisine will give you all the basics you need.
The Side Dishes
Korean foodstands out from other cuisines with the many side dishes (banchan) that are served ring meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.
So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.
The Basics
Rice is the backbone of almost everyKorean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.
Common Ingredients
Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.
Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even thoughKorean stewsand soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.
The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.
The Little Things
Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept atusing chopsticksso if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.
Some Korean Culinary History
Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact on the cuisine with the Portuguese introction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.
無論您是計劃在韓國餐廳吃飯，還是去韓國，或者在家中烹制自己的韓國料理，韓國料理的簡介將為您提供所需的所有基礎知識。
副菜
韓國料理與其他菜餚脫穎而出，並配有多種餐點。配菜的數量可以在2到12之間，但每天的餐點至少有幾個。
所以當您在韓國餐廳吃飯時，您的各種配菜將會在您的小碗飯之前到達您面前，可以從蔬菜到肉類以及以任何方式准備的海鮮。韓式菜餚同時供應，所以沒有西餐的單獨課程。
主菜
米飯是幾乎每個韓國料理的骨幹。在極少數情況下，面條會取代米飯，但絕大多數時候，每個人都用一頓飯吃飯。通常，每個人也會有自己的碗湯或燉湯。可以在肉中，海鮮或豆腐的配菜和主菜或菜餚都在桌子的中間供應家庭風味。有時候大燉菜會取代主菜，並在桌子上供應家庭風味。
常用成分
韓國人已經完善了數千年來保存食物的藝術，所以很多配菜都是腌制，腌制或發酵的，許多都是辣的。
韓國著名的辣白菜泡菜有不同種類的不同蔬菜，包括一些非辣類。盡管韓國燉湯和湯湯很熱（幾乎沸騰），但許多配菜都是冷的或室溫的。
韓國是一個半島，所以韓國人吃了很多海鮮，雖然肉已經在過去的50多年裡變得非常受歡迎了。
韓國料理中最常用的香料和調味醬是：芝麻油，辣椒醬（kochujang），辣椒片（kochukaru），大豆醬（daenjang），醬油，大蒜，姜和。蔥。因此，韓國料理的味道很濃，味道鮮美，大膽。
其他
所有的東西，包括肉和家禽，都被切成小塊，所以不需要一把刀。韓國人也擅長使用筷子，如果肉太大或者一整條烤魚都可以用筷子分開。 （許多韓國肉類菜餚長期燉或腌制肉嫩）。傳統上，用不銹鋼筷子和長不銹鋼勺子吃韓國料理，傳統上是坐在地板上的低桌子上。
一些韓國烹飪史
韓國料理的地理（半島），氣候（炎熱，潮濕的夏天和非常寒冷的冬天），鄰近的中國和日本以及日本的佔領從1910年至1945年受到影響。歐洲貿易商也在17世紀與葡萄牙向韓國引進辣椒對美食產生了影響。到十八世紀，辣椒已經被廣泛用於製作韓國料理。
❹ 用英語講一些簡單的菜譜
西餐菜譜的中英對照
色拉：
salad nicoise 尼斯式色拉
gelatin salad 膠狀色拉
sunshine salad 胡蘿卜色拉
waldorf salad 沃爾多夫色拉
vegetable combination salad 蔬菜大會色拉
mixed salad 什錦色拉
home-made vegetable salad 家常蔬菜色拉
fruit salad 水果色拉
vegetable salad 蔬菜色拉
chicken laesar salad 鹵雞色拉
tossed salad 油拌色拉
肉類如下：
rump steak 牛腿排
T-bone steak T形骨牛排
roast sirloin beef 烤牛外俏
green fillet 青春裡脊
fillet steak, country style 鄉村裡脊扒
beef steak curried 咖喱牛排
plain fried calf ribs 清煎小牛排
fried calf ribs 炸小牛排
roast veal 烤小牛肉
ham steak 火腿扒
sauté pork chop 嫩煎豬排
roast lamb 烤羔羊肉
lamb couscous 羊肉庫司
charcoal grilled minced lamb 串烤羊肉餅
roast saddle of mutton 烤羊裡脊
grilled mutton chop 鐵扒羊排
salami 義大利香腸
bologna sausage 大紅腸
game pie 野味排
pastrami 五香煙熏牛肉
ham and sausage 火腿香腸
bear's paw 熊掌
breast of deer 鹿脯
beche-de-mer; sea cucumber 海參
sea sturgeon 海鱔
salted jelly fish 海蜇皮
kelp, seaweed 海帶
abalone 鮑魚
shark fin 魚翅
scallops 干貝
lobster 龍蝦
bird's nest 燕窩
roast suckling pig 考乳豬
pig's knuckle 豬腳
boiled salted ck 鹽水鴨
preserved meat 臘肉
barbecued pork 叉燒
sausage 香腸
fried pork flakes 肉鬆
飯點類：
fried rice 炒飯
plain rice 白飯
crispy rice 鍋巴
gruel, soft rice , porridge 粥
noodles with gravy 打鹵面
plain noodle 陽春面
casserole 砂鍋
chafing dish, fire pot 火鍋
meat bun 肉包子
shao-mai 燒麥
glue pudding 湯圓
millet congee 小米粥
其它：
bean curd 豆腐
fermented blank bean 豆豉
pickled cucumbers 醬瓜
preserved egg 皮蛋
salted ck egg 咸鴨蛋
dried turnip 蘿卜干
...
色拉 salad
火腿沙拉 ham salad
雞沙拉 chicken salad
雞脯沙拉 chicken-breast salad
雞絲沙拉 shredded chicken salad
雞蛋沙拉 egg salad
魚片沙拉 fish salad
蝦仁沙拉 shrimp salad
大蝦沙拉 prawn salad
蟹肉沙拉 crab salad
素沙拉 vegetable salad
蔬菜沙拉 vegetable salad
鮮蔬菜沙拉 fresh vegetable salad
黃瓜沙拉 cucumber salad
鮮黃瓜沙拉 fresh cucumber salad
紅燴魚片 stewed fish slices with brown sauce
茄汁燴魚片 stewed fish slices with tomato sauce
雞蛋鯡魚泥子 minced herring with eggs
雞蛋托鯡魚 herring on eggs
熏鯡魚 smoked herring
熏鯉魚 smoked carp
雞肉泥 minced chicken meat; chicken paste
雞肝泥 minced chicken liver; chicken liver paste
鴨肝泥 minced ck liver; ck liver paste
釀餡雞蛋 stuffed eggs
乳酪釀餡雞蛋 stuffed eggs with cheese
釀餡雞 stuffed chicken
冷烤油雞蔬菜 cold roast chicken with vegetables
冷烤火雞 cold roast turkey
冷烤山雞 cold roast pheasant
冷烤野雞 cold roast pheasant
冷烤鴨 cold roas
湯 soup
清湯 light soup; clear soup; consomme
濃湯 thick soup; potage
肉湯 broth
奶油火腿湯 creamed ham soup; ham soup with cream
奶油雞茸湯 creamed mashed chicken soup; mashed chicken soup with cream
奶油蟹肉湯 creamed crab meat soup; crab meat soup with cream
牛肉扒托蛋 beef steak with egg
雞蛋牛肉扒 beef steak with egg
蔥頭牛肉扒 beef steak with onion
蔬菜牛肉扒 beef steak with vegetables
漢堡牛排 Hamburg steak; hamburger
德式牛肉扒 Hamburg steak; hamburger
德式雞蛋牛肉扒 Hamburg steak with egg
德式牛肉扒蛋 Hamburg steak with egg
法式牛肉扒 French steak
羅馬尼亞式牛肉扒 Rum steak
肉絲炒通心粉 fried macaroni with shredded meat
番茄汁炒通心粉 fried macaroni with tomato sauce
黃油炒通心粉 fried macaroni with butter
雞肉火腿炒通心粉 fried macaroni with chicken and ham
肉汁炒通心粉 fried macaroni with meat sauce
大蝦雞蛋炒通心粉 fried macaroni with prawns and eggs
乳酪口蘑烤通心粉 macaroni au gratin
中餐菜譜 Chinese Meal Menu
肉類 Meat
白切肉 boiled pork sliced
白扣羊肉 boiled mutton
爆牛肚 fried trips
扁豆肉絲 shredded pork and french beans
冰糖肘子 pork jiont stewed with rock sugar
菠蘿香酥肉 sweet-and-sour pork with pineapple
叉燒肉 bbq pork(cantonese tyle)/grilled pork
炒臘肉 stir-fried smoked pork
炒木須肉 fried shreds of pork,fungus and eggs ,meat with omelet and fungus
炒裡脊絲 saute pork fillet shreds
炒肉片 fried pork sliced
炒肉丁 fried meat cubes
炒肉絲 fried shredded pork
炒豬肝 fried pork liver
炒肚尖 fried tip of pig』s tripes
炒羊肚 fried lamb tripes
豉汁牛肉 fried beef with soy bean sauce
蔥爆肉丁 sliced pork with scallion
蔥爆肉粉絲 pork slices with vermicelli
蔥爆羊肉 fried mutton slice with green scallion
蔥頭牛肉絲 shredded beef with onion
脆皮三絲卷 crisp rolls of pork,sea-cucumber and bamboo shoots
冬筍炒肉絲 asute shredded pork with bamboo shoots
冬菇豬蹄 pig』s trotters with mushrooms
冬菜扣肉 steamed spicy cabbage abd pork
豆瓣牛肉 beef in chilli bean sauce
燉豬蹄 stewed pig』s trotters
粉蒸排骨 steamed spareribs with rice flower
咖哩牛肉 fried curry beef
干煸牛肉絲 sauteed beef shreds with chilli
宮爆腰花 stir-fried kidney with chilli and peanuts
古老肉 sweet-and-sour pork
蚝油牛肉 oyster sauce beef
紅燒肉 stewed pork with brown sauce
紅燒獅子頭 stewed meatballs with brown sauce
紅燒排骨 spareribs with brown sauce
紅燒肘子 pork leg braised in brown sauce
紅燒蹄筋 braised tendon with brown sauce
紅燒牛肉 beef with brown sauce
紅燒羊肉 mutton braised in brown sauce
紅油肚絲 shredded tripe with chilli sauce
滑肉片 sliced prok with cream sauce
滑溜裡脊 saute fillet with thick gravy
❺ 名菜的英文描繪
全體乳豬 Roast whole suckling pig
特色五福拼盤 Special five varieties
葡國碳燒肉Portuguese roast pork
脆皮靚燒雞Crispy chicken
湛江皇後水晶雞Zhanjiang Crystal chicken
金牌回香雞Golden tasty chicken
鹽香脆皮雞Salty crispy chicken
高州蔥油先雞Gaozhou style shallot favour Chicken
蜜汁碳燒*燒Honey charcoal pork
碳燒靚排骨Charcoal spare ribs
骨香乳鴿Tasty baby pigeon
錦綉燒味拼盤Assorted barbecue meat
新派鹵水拼盤New style soy sauce stewed meat
新派鹵水掌翼New style soy sauce stewed goose wing and feet
新派鹵水大腸頭New style soy sauce stewed pig』s intestine
新派鹵水肚仔New style soy sauce stewed pig』s tomach
新派鹵水腳仔New style soy sauce stewed pig』s hoof
鹽焗腎片Baked salty chicken kidney
涼拌海蜇Marinated cold jelly fish
刀拍黃瓜Marinated cold cucumber
小食類Entree
日式海蜇Japanese style Jelly Fish
日式八爪魚Japanese style Octopus
涼拌青瓜Marinated cold cucumber
涼拌粉皮Marinated cold bean pasty
蒜香腎片Garlic taste kidney
蒜香豬耳仔Garlic taste pig』s ear
麻辣鳳爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup
特別介紹Special Recommendation
泰汁銀雪魚Codfish in Thai sauce
甜麥豆炒帶子北極貝Stir fry sweet bean scallops
脆皮咸豬手Salty taste crispy trotter
XO醬爆花枝片XO Soy Sauce Fry Flower Branch Pieces
蘆筍蚌肉鴿片Stir fry boneless pigeon, mussel and asparagus
鹽焗豬肚Baked salty pig』s stomach
XO醬爆生腸Stir fry intestines in XO sauce
辣子雞Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
醬爆竹腸Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒魚咀Stir fry fish head with hot chili
紅蔥頭蒸雞Braise chicken with shallot
沙鍋魚頭煲Braise fish head clay pot
爆野兔Stir fry rabbit
京蔥爆駝峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鮑汁百靈菇鵝腸Stir fry mushroom and goose intestine in abalone sauce
椒鹽排骨Spicy spare ribs
剁椒魚咀Stir Fry fish mouth with chopped pepper
尖椒豬肚Stir fry Pig』s Stomach with hot chili
羅定豆豉雞Luoding style braise chicken in bean sauce
辣子雞丁Stir fry chicken dices with hot chili
鮑汁百靈菇Stir fry mushroom with abalone sauce
紅蔥頭豬俐Stir fry pig』s tongue with onion
鹽焗腎片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆雞Stew chicken with chestnut
川汁雞球Sichuan style chicken meat ball
醬爆雙脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鮮魷讓鯪魚膠Squid with fish stuffing
豆腐魚頭煲Boil Fish Head with bean curd
豉汁蒸排骨/魚Steam spare ribs/fish with black bean sauce
豉油王鵝腸Stir fry goose intestines with soy sauce
姜蔥爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶樹菇蒸牛柳Steam beef and mushroom
醬爆牛柳Stir fry beef in bean sauce
剁椒魚頭Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老壇子 Old crock
海味什錦煲Stew seafood combination in clay pot
泰式鳳爪Thailand style chicken feet
回鍋肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁雞扒Chicken with western sauce
鮮淮山炆排骨Stew spare ribs with yam
翠玉蘭花 Stir fry broccoli
酸茄黃金釀Brew sweet and sour eggplant
雙菇扒菜膽略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
涼瓜炒牛肉Stir fry beef with bitter melon
竹笙釀玉液Brew bamboo Shoot with wine
金華娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili
蘆筍炒牛肉Stir fry beef and asparagus
西蘭花超魷魚Stir fry squid and broccoli
西芹炒臘味Stir fry preserved ham and celery
XO醬爆魷魚Stir fry squid in XO sauce
韭菜花炒銀魚Stir fry whitet with chives
土豆炒肉片Stir fry pork with potato
煲淋大芥菜Leaf mustard in soup
三色蒸蛋Steam eggs
絲瓜炒肉片/豬肝/豬什Stir fry pork/liver/bowels with gourd
潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork
豆豉鯪魚炒時蔬Stir fry fish and vegetable in black bean sauce
節瓜蝦米粉絲煲Stew dried shrimps, vermicelli and melon in clay pot
涼瓜炒肉片Stir fry pork with bitter melon
酸豆角炒肉碎Stir fry minced pork with pickle bean
菜甫煎蛋Fry egg with vegetable
榨菜肉絲韭黃Stir fry pork with pickle vegetable and leek
上湯油菜Boil vegetable in chicken stock
鹽水菜芯Boil vegetable in salty water
廣州炒飯Guangzhou Fry Rice
白玉藏珍』Treasures hides in white jade
麻婆豆腐Sichuan style bean curd
涼瓜炒蛋Fry Eggs with bitten melon
炒油菜Stir fry vegetable
茄子煲Stew eggplant clay pot
蒜蓉炒絲瓜Stir fry gourd with garlic
虎皮尖椒Tiger Skin fry pepper
辣椒圈炒蛋Stir fry egg in hot chili
酸辣土豆絲Chili and sour potato
干炒牛河Dry fry rice noodles with beef
肉片炒麵Stir fry noodles with pork
齋湯面Vegetarian noodle soup
豆豉爆辣椒圈Stir fry hot chili with bean sauce
老火例湯Soup of the day
豆腐魚頭湯Fish head and bean curd soup
番茄豆腐湯Tomato and bean curd soup
紫菜蛋花湯Laver and egg soup
椰子燉雞Braise chicken in coconut
土茯苓煲龜Tortoise with tuckahoe soup
單尾品種Snacks and Desserts
榴槤酥Durian Crisp Nosh
*燒酥Barbecued Pork Crisp Nosh
蘿卜酥 Turnip Crisp Nosh
蛋撻 Egg custard nosh
咸甜薄撐Salt/Sweet pancake
潮式煎餅Chaozhou style pancake
番茨餅Sweet potato pancake
黃金餅Golden cake
蔥油餅Shallot pancake
香煎生肉包Fried minced pork bun
鴛鴦饅頭Assorted steamed bun
炸饅頭Fried bun
pork with preserved vegetable 梅菜扣肉
steamed minced pork with salt fish 咸魚蒸肉餅
sauté diced pork fillet with brown sauce 醬炸裡脊丁
ham with fresh bamboo shoots 鮮筍火腿
braised pork leg 紅燒豬蹄
pig tripe with chili sauce 麻辣豬肚
sliced meat and liver with fried rice crust 雙片鍋巴
pork chops with bean sauce 豆豉排骨
pork chops with sweet and sour sauce 糖醋排骨
sauté pork cubelets with hot pepper 宮保肉丁
meat with cayenne pepper 麻辣白肉
braised pork tendons 紅燒蹄筋
meat balls braised with brown sauce 紅燒獅子頭
fried crisp pork slices with sugar powder 糖粉酥肉
roasted suckling pig 烤乳豬
fried crisp pork 脆皮鍋酥肉
stewed pork with preserved bean curd 腐乳燉肉
braised pork slices in soy sauce 紅燒扣肉
quick-fried pork and scallions 蔥爆肉
sweet and sour pork 咕嚕肉
steamed pork with rice flavor in lotus leaves 荷葉粉蒸肉
double cooked pork slices 回鍋肉
beef with orange peel 陳皮牛肉
mutton shashlik 烤羊肉串
rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉
mutton braised in brown sauce 紅燒羊肉
湯類：
consommé 清湯
chowder 羹
double-stewed soup 老火湯
pork and radish soup 連鍋湯
three fresh delicacies soup 三鮮湯
five-flavored mutton soup 五滋湯
shark』s fin soup 魚翅湯
scallop soup 干貝湯
snake potage with eight delicacies 八珍蛇羹
stewed white gourd soup with eight ingredients 八寶冬瓜盅
ginseng and black hen soup 人參燉烏雞
laver egg soup 紫菜蛋花湯
soup with bamboo shoots and fresh mush 竹筍鮮蘑湯
mushroom soup 清燉冬菇湯
Mt. Lushan stone fungus soup 廬山石耳湯
sliced roast 火鴨芥菜湯
mashed chicken and asparagus soup 蘆筍雞茸湯
consommé of snow egg with bean sprouts 豆苗鞭蓉蛋湯
hors d』oeuvers Jinjiang style 錦江拼盆
butterfly-shaped appetizer 蝴蝶冷盆
assorted appetizer 什錦冷盤
eight-diagram-shaped appetizer 太極八卦
spiced chicken liver and gizzard 鹵雞珍肝
shredded boiled pork meat 鹵牛肉
spicy chicken giblets 鹵雞雜
salted ck gizzards 鹽水鴨肫
ck wing tips 鴨翅膀
cold ck web 拌鴨掌
ck flippers with mustard sauce 芥末鴨掌
spiced peanuts 五香花生仁
sauté sword beans with dried shrimps 開洋熗刀豆
pickled hot vegetables 泡辣菜
cold vermicelli with mustard and meat shreds 冷拌粉皮
wine preserved crabs 醉蟹
boiled shrimps with salt 鹹水蝦
sliced pork tripe in hot chili oil 紅油肚片
chicken pickled in fermented rice wine sauce 糟雞
roast ck / goose 燒鴨（鵝）
multi-flavor chicken 怪味雞
spiced beef 麻辣牛肉條
mixed meat in aspic 白切肉
sauté meat and vegetable 什錦肉凍
marinated chicken feet 五香鳳爪
spiced marinated chicken 五香醬雞
chicken skin with mustard sauce 芥末雞皮
chicken slices with bean jelly sheets 雞絲粉皮
chicken sings with chili sauce and sesame paste 辣味麻醬雞翅
roast ck shred in sauce 拌烤鴨絲
ck cutlets with sesame paste 麻醬鴨塊
stewed salt-preserved ck 桂花鹽水鴨
shrimp chip 蝦片
cucumber with jellyfish and dried shelled shrimp 瓜皮蝦
raw fish in sauce 生拌魚
bird』 s nest in crystal sugar 冰糖燕窩
braised snipe in port wine 紅酒燒竹雞
grilled young pigeon 鐵扒乳鴿
minced quail 鵪鶉松
eggs preserved in wine 糟蛋
pickled egg 醬蛋
egg in tea 茶葉蛋
spiced goose wing tps and webfeet 蒸臘鵝
spiced goose, Chaozhou style 潮州鹵鵝
roast goose, Chaozhou style 潮州燒雁鵝
braised whole ck in soy sauce 紅燒全鴨
spiced ck 五香鴨
steamed Nanjing salted ck 蒸南京板鴨
roast Beijing ck 北京烤鴨
sliced chicken in wine sauce 香糟雞片
deep fried spring chicken 炸童子雞
steamed chicken in lotus leaf packets 荷葉粉蒸雞
fried chicken in paper packets 炸紙包雞
chicken in orange flavor 陳皮雞
curry chicken 咖喱雞
braised chicken in casserole 砂鍋雞
mud-baked chicken 叫化子雞
❻ 排骨怎麼蒸好吃
排骨抄一下，然後在放蒸鍋中蒸一個小時後就好吃了。
❼ 中式家常菜的英語表達方式
全體乳豬 Roast whole suckling pig 特色五福拼盤 Special five varieties 葡國碳燒肉Portuguese roast pork 脆皮靚燒雞Crispy chicken 湛江皇後水晶雞Zhanjiang Crystal chicken 金牌回香雞Golden tasty chicken 鹽香脆皮雞Salty crispy chicken 高州蔥油先雞Gaozhou style shallot favour Chicken 蜜汁碳燒*燒Honey charcoal pork 碳燒靚排骨Charcoal spare ribs 骨香乳鴿Tasty baby pigeon 錦綉燒味拼盤Assorted barbecue meat 新派鹵水拼盤New style soy sauce stewed meat 新派鹵水掌翼New style soy sauce stewed goose wing and feet 新派鹵水大腸頭New style soy sauce stewed pig』s intestine 新派鹵水肚仔New style soy sauce stewed pig』s tomach 新派鹵水腳仔New style soy sauce stewed pig』s hoof 鹽焗腎片Baked salty chicken kidney 涼拌海蜇Marinated cold jelly fish 刀拍黃瓜Marinated cold cucumber 小食類Entree 日式海蜇Japanese style Jelly Fish 日式八爪魚Japanese style Octopus 涼拌青瓜Marinated cold cucumber 涼拌粉皮Marinated cold bean pasty 蒜香腎片Garlic taste kidney 蒜香豬耳仔Garlic taste pig』s ear 麻辣鳳爪Spicy hot chicken feet 琥珀核桃Deep fried walnut in Syrup 特別介紹Special Recommendation 泰汁銀雪魚Codfish in Thai sauce 甜麥豆炒帶子北極貝Stir fry sweet bean scallops 脆皮咸豬手Salty taste crispy trotter XO醬爆花枝片XO Soy Sauce Fry Flower Branch Pieces 蘆筍蚌肉鴿片Stir fry boneless pigeon, mussel and asparagus 鹽焗豬肚Baked salty pig』s stomach XO醬爆生腸Stir fry intestines in XO sauce 辣子雞Stir fry chicken with hot chilli 酥炸百花球Crispy fry flower ball 醬爆竹腸Stir fry intestines with bean sauce 黑椒蝴蝶骨Fry sphenoid with black pepper 剁椒魚咀Stir fry fish head with hot chili 紅蔥頭蒸雞Braise chicken with shallot 沙鍋魚頭煲Braise fish head clay pot 爆野兔Stir fry rabbit 京蔥爆駝峰肉Stir fry camel hump with shallot 西芹腰果核桃肉Stir fry celery, cashew and walnut 鮑汁百靈菇鵝腸Stir fry mushroom and goose intestine in abalone sauce 椒鹽排骨Spicy spare ribs 剁椒魚咀Stir Fry fish mouth with chopped pepper 尖椒豬肚Stir fry Pig』s Stomach with hot chili 羅定豆豉雞Luoding style braise chicken in bean sauce 辣子雞丁Stir fry chicken dices with hot chili 鮑汁百靈菇Stir fry mushroom with abalone sauce 紅蔥頭豬俐Stir fry pig』s tongue with onion 鹽焗腎片Salt Kidney Pieces 蒜香骨Garlic tasty spare ribs 栗干炆雞Stew chicken with chestnut 川汁雞球Sichuan style chicken meat ball 醬爆雙脆Soy sauce fry double cracking 水煮牛肉Poach beef with hot chili 鮮魷讓鯪魚膠Squid with fish stuffing 豆腐魚頭煲Boil Fish Head with bean curd 豉汁蒸排骨/魚Steam spare ribs/fish with black bean sauce 豉油王鵝腸Stir fry goose intestines with soy sauce 姜蔥爆牛肉Stir fry beef with ginger and shallot 黑椒炒牛肉Stir fry beef with black pepper 茶樹菇蒸牛柳Steam beef and mushroom 醬爆牛柳Stir fry beef in bean sauce 剁椒魚頭Stir fry fish head with chopped hot chili 生炒骨/酸甜排骨Sweet and sour spare ribs 老壇子 Old crock 海味什錦煲Stew seafood combination in clay pot 泰式鳳爪Thailand style chicken feet 回鍋肉Sichuan style stew pork 梅菜蒸肉片Steam port with preserved vegetable 西汁雞扒Chicken with western sauce 鮮淮山炆排骨Stew spare ribs with yam 翠玉蘭花 Stir fry broccoli 酸茄黃金釀Brew sweet and sour eggplant 雙菇扒菜膽略Stir fry mushrooms 牛肉炒蛋Stir fry beef and egg 涼瓜炒牛肉Stir fry beef with bitter melon 竹笙釀玉液Brew bamboo Shoot with wine 金華娃娃菜Stir fry baby cabbage 尖椒牛肉Stir fry beef with hot chili 蘆筍炒牛肉Stir fry beef and asparagus 西蘭花超魷魚Stir fry squid and broccoli 西芹炒臘味Stir fry preserved ham and celery XO醬爆魷魚Stir fry squid in XO sauce 韭菜花炒銀魚Stir fry whitet with chives 土豆炒肉片Stir fry pork with potato 煲淋大芥菜Leaf mustard in soup 三色蒸蛋Steam eggs 絲瓜炒肉片/豬肝/豬什Stir fry pork/liver/bowels with gourd 潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork 豆豉鯪魚炒時蔬Stir fry fish and vegetable in black bean sauce 節瓜蝦米粉絲煲Stew dried shrimps, vermicelli and melon in clay pot 涼瓜炒肉片Stir fry pork with bitter melon 酸豆角炒肉碎Stir fry minced pork with pickle bean 菜甫煎蛋Fry egg with vegetable 榨菜肉絲韭黃Stir fry pork with pickle vegetable and leek 上湯油菜Boil vegetable in chicken stock 鹽水菜芯Boil vegetable in salty water 廣州炒飯Guangzhou Fry Rice 白玉藏珍』Treasures hides in white jade 麻婆豆腐Sichuan style bean curd 涼瓜炒蛋Fry Eggs with bitten melon 炒油菜Stir fry vegetable 茄子煲Stew eggplant clay pot 蒜蓉炒絲瓜Stir fry gourd with garlic 虎皮尖椒Tiger Skin fry pepper 辣椒圈炒蛋Stir fry egg in hot chili 酸辣土豆絲Chili and sour potato 干炒牛河Dry fry rice noodles with beef 肉片炒麵Stir fry noodles with pork 齋湯面Vegetarian noodle soup 豆豉爆辣椒圈Stir fry hot chili with bean sauce 老火例湯Soup of the day 豆腐魚頭湯Fish head and bean curd soup 番茄豆腐湯Tomato and bean curd soup 紫菜蛋花湯Laver and egg soup 椰子燉雞Braise chicken in coconut
採納哦
❽ 求「蒸菜」的英文說法。。。最好哪位高人能把瀏陽蒸菜用英文介紹一下。。。
瀏陽蒸菜是湘菜中的一道傳統菜系，相傳起源於明朝，歷經500多年發展。 以蒸臘菜為主，基本菜品有：干扁豆蒸蠟肉丁、 清蒸火腿肉、剁椒蒸土豆、清蒸土家蠟肉、清蒸雞蛋、清蒸茄子、清蒸干豆角、清蒸芋頭，以及清蒸白豆腐、干豆腐、 黃豆腐、黑豆腐、臭豆腐、白沙豆腐、鹵豆腐、清蒸青辣椒等。瀏陽蒸菜做法也頗多。
翻譯Liuyang evaporate hunan cuisine is one of the traditional cuisine, said to the Ming dynasty, after 500 years originated in development. To evaporate la cuisine is given priority to, basic dishes are: dry lentils steaming wax diced meat or chop ham, steamed steamed potatoes, steamed pepper tujia wax meat, steamed egg, steamed eggplant, steamed dry beans, steamed taro and steamed white bean curd, dry bean curd, yellow bean curd, black bean curd, stinky tofu, pak sha bean curd, halogen tofu, steamed green peppers, etc. Liuyang steamed vegetables practice is quite a lot.
瀏陽蒸菜健康、味美、價廉、快捷。 以蒸臘菜為主，基本菜品有：干扁豆蒸蠟肉丁、
瀏陽蒸菜
[1] 清蒸火腿肉、剁椒蒸土豆、清蒸土家蠟肉、清蒸雞蛋、清蒸茄子、清蒸干豆角、清蒸芋頭，以及清蒸白豆腐、干豆腐、 黃豆腐、黑豆腐、臭豆腐、白沙豆腐、鹵豆腐、清蒸青辣椒、清蒸魚頭、清蒸火焙魚，還有清蒸空心酸菜、紅薯酸菜、青菜酸菜, 豆角酸菜，以及清蒸豆子、清蒸香腸、清蒸豬肉、雞丁、牛肉絲，清蒸伏魚、 伏雞、伏鴨, 清蒸干筍、 小筍、豆筍, 清蒸青菜、清蒸黃菜等，達數十種之多。蒸菜色澤豐富，多以辣為主。 但因蒸氣去火， 因此清毒潤肺。
做蒸菜講究頗多。首先絕不用高壓鍋、電爐快蒸，大多店家都是早早起床，買新鮮菜或准備特製菜，然後打開蒸籠， 細細漫漫的蒸。 有的菜還要一蒸二蒸三蒸，如蒸木瓜，必須做到七蒸七曬，最後入味冰糖，才叫美味。蒸菜的碗，多為磨紗的粗瓷器，或者乾脆從山上砍來竹子，把蒸菜置於竹筒內。蒸之鮮加上竹之香，更為美味。蒸菜用的辣椒分很多種，剁辣椒、鮮紅辣椒、鮮青辣椒、浸酸辣椒、浸朝天椒、浸野山椒、曬青椒等等。不同的菜. 入不同的辣椒，放不同的作料，味道自然不同。
蒸菜的分量小， 最多不過一個吃飯的小碗大小. 因此不適合海吃. 只能漫漫吃. 多點幾樣. 每樣只吃到7分就行,美味十足, 便沒有了分量. 得留下餘味. 下次還想吃蒸菜。
吃瀏陽蒸菜，得佐上一兩個湯。 什麼佐都不是美味， 惟獨佐水豆腐最好。水豆腐用連夜熬的肉湯沖煮， 出裹前撒上一層鹽須菜、青蔥， 放上兩片空心菜葉子， 火候到好處， 柔潤爽口， 湯為鮮淡。
餐館的門口擺著幾口大鍋，鍋里放置著高達五六層高的竹篾蒸籠，鍋里的水保持著沸騰的溫度，每當有客人到店，就會被領來挑選。蒸菜的品種很多，葷的如竹筒蒸排骨、干豆角蒸肉、臘魚臘肉合蒸、蒸香腸，素的有蒸毛豆、蒸蘿卜片、蒸芋頭，盡管品種花色各異，但有一點是相同的，就是無論是蒸什麼東西，小山頂上大都都是一層紅艷艷的干辣椒片，要不就是幾顆黑黑的瀏陽豆豉。蒸菜因為都是事先蒸熟的，品種又多，因此成為湘菜中最容易被拿來用快餐模式經營，長沙的那些瀏陽蒸菜館也常常成為的哥們的就餐之地。
f翻譯Liuyang steamed vegetables healthy and tasty, cheap, fast. To evaporate la cuisine is given priority to, basic dishes are: dry lentils steaming wax diced,
Liuyang steamed vegetables
[1] steamed ham meat or chop bell pepper steamed potatoes, steamed tujia wax meat, steamed egg, steamed eggplant, steamed dry beans, steamed taro and steamed white bean curd, dry bean curd, yellow bean curd, black bean curd, stinky tofu, pak sha bean curd, halogen tofu, steamed green peppers, steamed fish head, steamed fire baked fish, and steamed hollow sour pickled cabbage, sweet potato sour pickled cabbage, green vegetables, beans, and vegetable vegetable steamed beans, steamed sausage, steamed pork, chicken, beef silk, steamed chicken, fish, and fell fell fell ck, steamed dry bamboo shoots, small bamboo shoots of bamboo shoots, bean, steamed vegetables, steamed HuangCai etc, about 30 kinds. Steamed vegetables, colour and lustre is rich with spicy primarily. But because of steam hotness, therefore poison cleansing runfei.
Do steamed vegetables exquisite quite a lot. First they never use electric pressure cooker, fast evaporate, mostly inn-keeper is got up early, buy XinXianCai or prepare special dishes, then open the steamer, fine fine long evaporate. Some vegetables and a steamed two steamed three evaporate, such as steam papaya, you must do the seven evaporate seven bask, finally ruwei, just call delicious ice-sugar. Steamed vegetable dishes, many for grinding yarn of coarse porcelain, or simply from the hills to cut the steamed vegetables in bamboo, bamboo inside. The steaming fresh plus of bamboo incense, more delicious. Steamed vegetables with chili divides a lot of kinds, and chop chili, bright red chili, fresh green peppers, immersion acid leaching, dipped ChaoTianJiao chili, wild salamanders, bask in green pepper, etc. Different dishes. Into different chili, put different condiments, taste different nature.
The weight of the small steamed vegetables, most but a meal the small bowl that size. So it's not for sea boundless eat eat. Only a few samples. Multi-point. Everything only eat to 7 points on the line, delicious and dye-in-the-wood, without weight. Stays aftertaste. Next time also eat steamed vegetables.
Eat steamed vegetables, to assist in liuyang on one or two soup. What carrizo is not only tasty, assist best. Water tofu Water overnight stay with bean curd broth simmer, before the rush wrapped layer shall sprinkle salt, put green vegetables, two KongXinCai leaves, temperature to benefit, moist and refreshing, soup for fresh light.
The restaurant door placing a few mouth cauldron, pot placing as high as five or six stories of the ZhuMie steamer, pot of boiling water to keep the temperature, whenever visitors to the shop, will be brought to select. Steaming dishes, many kinds of meat as bamboo steaming ribs, dry beans steamed meat, LaYu bacon close steaming, steamed sausage, grain is steamed soybean, steamed turnip slice, steaming, taro, although different varieties of design and color, but one thing is the same, is whether evaporate anything, the top of the hill mostly is a layer of dry chili brilliant piece, otherwise is several star black liuyang douchi. Steamed vegetables because all is beforehand steaming, breed more again, thus became the most easily be brought hunan changsha with fast food business, the mode and often become liuyang evaporate cuisine of the elder brothers repast land.
lz看我那麼辛苦就把分給我吧