鱼香肉丝做法英语篇

　　配料：瘦猪肉200克，水发木耳、水发玉兰片各25克，泡辣椒40克
　　酱油、白糖、蒜末各10克，葱花、料酒各15克，醋8克，精盐3克，味精1克，淀粉50克，油125克，清汤50克
　　制作方法：
　　1、将泡辣椒切成碎末待用；
　　2、小碗内加入姜末、葱末、蒜末、精盐、白糖、醋、酱油、湿淀粉，调和均匀待用；
　　3、花生油烧至六成热，煸炒泡辣椒待出红油后，撒入辣椒粉，放入肉丝煸炒，菜肴将熟时，把小碗内兑好的汁倒入锅内翻拌均匀，淋入香油即可。
　　注意：
　　营养成分：胆固醇：470毫克 碳水化合物：15克 蛋白质：62克 脂肪： 152克 热量：1828大卡
　　风味特点：
　　四川成都风味名菜。以细猪肉为主料，配以冬菇、木耳，以四川特有鱼香调料软炒烹制而成。此菜色泽深红，咸甜酸辣兼备，鱼香鲜味浓郁，口味十分别致，深受食客称赞，享誉全国 厨娘的话：1、糖、醋、盐比例要合适，如果不爱吃甜的，可以不放糖； 2、超市有各种配好的鱼香肉丝调料，可以买来用，但，好象调料比较咸，注意啊！ 3、可以放些胡萝卜丝，但最好先炒一下，至八成熟，备用，等炒肉时一同放入。

　　以下为英文翻译：
　　Base : 200 grams of pork skin, water fungus, the water dried and sliced bamboo shoots 25 grams of fat, 40 grams of pickled pepper sauce, sugar, chopped3 10 grams each, scallions, the 15 grams of cooking wine, vinegar 8 grams, 3 grams of salt, MSG 1 g starch 50 grams, 125 grams of oil. 50 grams methods : 1 broth, chopped pickled pepper Dust methodology; 2, a small low flame adding ginger, Congmo, chopped3, salt, sugar, vinegar, soy sauce, starch wet reconcile uniform methodology; 3, 60% of hot peanut oil very badly burned. Both are out to be speculative bubble chili oil, chili powder dispersed into placed fresh Both speculation that the food will be cooked, small low flame against the good juice, add sugar, wine and mixed double uniform, went treatments can be. : : 470 mg cholesterol nutrients : carbohydrate : 15 grams of protein : calories : 152 grams of fat : 62 grams of 1,828 calories flavor characteristics : Chengdu, Sichuan style dishes. Fine expected to mainly pork mixture of mushrooms, fungus, Stir seasoning unique to Sichuan cooking from soft speculation. Dark red color of many related dishes, both hot and sour Xiantian, Stir rich flavor, the taste is exquisite, deeply patrons praised known throughout the cook : 1, sugar, vinegar, salt suitable proportion, if not to eat sweet, link sugar; 2. Supermarkets have allocated all good Stir fresh seasoning can be purchased, however, it seems more seasoning salt, attention! 3, we can put some carrots silk, it is advisable first to get that eight to mature, spare, so stirring when placed together.

瘦猪肉200克，水木耳30克，青菜30克，植物油75克，酱油20克，醋、葱、姜、蒜各10克，白糖、料酒、泡辣椒各13克，盐3克，湿淀粉15克，味精2克，汤适量。
【制作过程】
(1) 肉切丝，用少许酱油、盐、料酒拌匀，用湿淀粉浆好，拌些油。青菜、木耳水发透洗净均切丝，泡辣椒剁碎。葱、姜切末。
(2) 用糖、醋、酱油、葱、姜、蒜、料酒、味精、淀粉、汤对成汁。
(3) 炒勺烧热注油、油热后下肉丝用手勺推动散开，再加入泡辣椒炒出味后，即下发好的木耳和青菜，随着翻炒，倒入对好的汁，汁开时再翻炒几下即成。
The thin pork 200 grams, the water auricularia auricula 30 grams, thegreen vegetables 30 grams, the vegetable oil 75 grams, the soy sauce20 grams, the vinegar, the onion, the ginger, garlic each 10 grams,the white sugar, the cooking wine, soak hot pepper each 13 grams, thesalty 3 grams, wet starch 15 grams, monosodium glutamate 2 grams, soupright amount. [ Manufacture process ] (1) the meat cuts the silk, with the little soy sauce, thesalt, the cooking wine mixes evenly, with wet 淀粉浆 is good, mixesan oil. The green vegetables, the auricularia auricula dried pass thecleaning to cut the silk, soaks the hot pepper to mince. Onion, gingerstage equipment. (2) uses the sugar, the vinegar, the soy sauce, the onion, the ginger,the garlic, the cooking wine, the monosodium glutamate, the starch,Tang Duicheng the juice. After (3) the round-bottomed wok burns 注油, the oil heat hotlyunder the shredded meat impels dispersing with the hand bucket, afteragain joins soaks the hot pepper to fry the taste, namely under sendsthe good auricularia auricula and the green vegetables, along withturns fries, pours into to the good juice, the juice opens time againturns fries several namely becomes.

Bon appetit!
请慢用！
Cheers!
干杯
Dig in!
吃吧！

我有中文,没英文

no