華閱文章網1.求簡單制作壽司的過程（用英語）
prepare：卷簾，紫菜，黃瓜，火腿，沙拉醬，米飯，芝士條。
first:put紫菜on卷簾，use叉子put米飯on紫菜，按實。
second：對齊一邊放上黃瓜條，火腿條，芝士條。開始卷。
last,but not least：放在菜板上切成1.5cm的片。可以沾些日本醬油。
具體的名次和動詞你自己查吧。我不是需要你的分。我英語也不太好，加上時間比較緊迫，就不幫你查了。但是請記住，寫作是千萬要用斜街步驟地詞語和短語，這樣可以使文章有條理性。不要著急于一次成稿。先把文章中的位于找出來，然后用簡單劇的形式寫出1稿，在修改句子，可以使用名次性從句和強調據，或倒裝。這樣你的分梳就不會低了。如果像我幫你寫的話，你把謂語找出來，我可以幫你。
2.壽司怎么做用英文寫5步奏簡單的
1. Cook your rice in your rice cooker. Most packages of nori have instructions for seasoning. Chop and prepare your vegetables and fish.
2. Put the nori on the bamboo mat shiny side down. Remove the rice from the rice cooker and put it into a bowl.
3. Add seasoned rice vinegar to moisten the rice (but not too wet). Wet your hands, then spread the rice on the nori leaving about an inch of nori without rice at the top.
4. With your thumb make a line in the middle of rice. Fill in the gap with your chosen ingredients.
5. Roll the sushi with the bamboo mat. Wet your knife then cut the roll into the desired size.
3.求簡單制作壽司的過程（用英語）
有點長，呵呵1, cooked Steamed Rice (1 bowl is an example) some, pay attention to control time when steaming Steamed Rice, the very long right away very hard , indisposed Steamed Rice cooperation laver has boarded. Conditional returning back can prepare the polished glutinous rice and millet cooking thoroughly some , adulterate three kinds meter doing comparatively traditional doctrine of meeting together. The laver (1 piece of that) is infertile 2,a slice a sheet of's, be not that being used for a soup's in the ordinary time. The flavour to come certainly being that Korea Republic transports is the most traditional 3, (2 eggs spread out fully grown egg skin , cut a pencil. 4, carrot , cucumber every 1 pencil. 5, is subsidiary expect that dried meat floss , crab meat willow , ham , sausage let choose one kind or several appearance, you also can put in self other delicious rice or millet gruel droplet. Need to cut be accomplished except dried meat floss , other can be sure. 6, seasoning: White sugar , white vinegar , salt are a few , are fond of rich may Gaza pulls tomato ketchup cooked in soy sauce * into operation: Tomato ketchup cooked in soy sauce stirs 1, equation and the like just the right amount , then in hot Steamed Rice put into middle put into white sugar , white vinegar , salt , salad , put aside be let cool. The dawdler may skip over this step. 2, is sure to grow up , after the egg scatters after frying fully grown egg skin in entering the flat base boiler, method of type, is sure to do a pencil again. The dawdler also may skip over this single-step with not loving egg person. 3, lavers use microwave oven to dry half minutes. The dawdler and nothing equipment person still may skip over this single-step. Ps: The laver have baked lets cold Steamed Rice cool package , scalds by not very as long as Steamed Rice being left all to directly right away airing a moment, being going to go. And then 4, spreads a laver over , fall with Steamed Rice in above , use ladle to do it flat , stick in laver above, having laid a vegetable and meat that a bar liking it eats , a laver is firl again. Definitely want cinching (have the birthday department bamboo screen best). 5, opens time using knife to cut be accomplished 1.5 cms' small piece. Have readjusted oneself to a certain extent a caviare conditionally right away, the soy sauce recommending green mustard and Japan fitting eats. Material: Roast 2 lavers , Steamed Rice one bowl , white vinegar 2 large spoons , salt , candy modicum , 2 crab willow , 2 maize bamboo shoots 1 carrot cucumber dried meat floss 2 ham sausage eggs that is infertile , a slice a slice's , is not that being used for a soup's in the ordinary time. The infertile the most traditional flavour laver to come certainly being that Korea Republic transports uses microwave oven to dry half minutes , not going beyond the limit, the dawdler and nothing equipment person still may skip over this single-step that (2 eggs spread out fully grown egg skin , cut a pencil. Concrete method is: The egg is sure to grow up after frying fully grown egg skin in scattering the day afer tomorrow , entering the flat base boiler, method of type, is sure to do a pencil again. The dawdler also may skip over this single-step with not loving egg person. 1 grows carrot , cucumber respectively. Carrot can not eat even if assisting material is that dried meat floss , crab meat willow , ham , sausage assume a post of selections one kind or several appearance , you also can put in self other delicious rice or millet gruel droplet. Need to cut be accomplished except dried meat floss , other can be sure. Middle soak one two in Shimizu with rice hour, Steamed Rice steaming out is neither too harder , nor too softer than, conditional returning back can prepare the polished glutinous rice and millet cooking thoroughly some , adulterate three kinds meter doing comparatively traditional doctrine of meeting together. While heat adds (white birthday department vinegar vinegar , candy, salt modulates) mixing homogeneously according to 5:2:1 proportion , Steamed Rice and the vinegar proportion are 5:1 , readjusts oneself to a certain extent cold and then with the person in entering a bowl greatly after 1:1 cooks Steamed Rice and water thoroughly. Ps: The laver have baked lets cold Steamed Rice cool package , scalds by not very as long as Steamed Rice being left all to directly right away airing a moment, being going to go. When being to wait for the Steamed Rice temperature to be a little lower than the hand temperature however in general, spread out on readjusting oneself to a certain extent with the laver in birthday department bamboo screen, flat w。
4.用英語簡單介紹做壽司的過程,first,
step 1get all the ingredients!
in order to make maki sushi rolls, you need: short grain rice (calrose) rice vinegar salt sugar nori (toasted seaweed) some sort of filling, i used crab and avocado. …
step 2prepare some sushi rice
After burning pots of rice, i decided to make the rice in the oven. it comes out perfect every time, and cannot burn. so, preheat your oven to 375 degrees. measure out two …
step 3add sushi vinegar to the rice
take 1/4 cup rice vinegar in a small saucepan and mic in 2 tbsp sugar and 1 1/2 tsp salt. mix on low heat untill it all dissolves. do not allow it to boil. i actually just …
step 4mix up some filling to put in the center
there are a vast number of things that you can put in sushi, not just raw fish. i used some crab salad and some avocado, but anything from teriyaki chicken to spam to hambu…
step 5spread the rice on the nori
take your bamboo mat and cover it with plastic wrap. then place a sheet of nori on it so the loger sides run parallel to the bamboo. make sure the rough side is facing up. …
step 6place your favorite fillings
flip the rice covered nori over so that the rice side is down if you are making california rolls with crab and avocado. place your fillings on the nori in a stripe. put a s…
step 7roll your sushi
take your mat and begin to roll over the nori on the fillings. when you get all the way around, lift the edge and roll the rest of the way. apply firm pressure to the roll …
step 8slice your sushi roll
take a sharp, preferrably serrated knife, and slice the sushi rolls into either six or eight even slices. how many you slice it into is up to you, but i usually go with eig…
step 9enjoy!
top with some pickled ginger and or wasabi and soy sauce, and enjoy your homemade makizushi.
5.用英語簡單介紹做壽司的步驟,first,
how to make sushi 怎樣做壽司
First,you must know what need to make sushi.首先你必須知道你需要什么材料來做壽司。you need two vegetables such as cucumber or carrot，你需要兩種蔬菜比如黃瓜或紅蘿卜。Sauce,rice and rice vinegar. 醬，米飯和米醋。for best results, use only Japanese rice vinegar.為了制作出效果最好的壽司，最好選用日本米醋。and a thin sheet of seaweed。還有薄薄的紫菜片。 you aslo need a bamboo Mat and sharp knifen你還需要一個小竹簾和一把鋒利的刀。
Next,Rolling and Cutting the Sushi.下一步，卷和切壽司。Place seaweed down on the bamboo mat.把紫菜片放在竹簾里，grab the cooked rice and spread it onto the seaweed.把米飯分布在紫菜里.Line up your ingredients in the middle of the seaweed.把蔬菜橫著放在紫菜中間。
After *g the closest edge of the bamboo mat, roll the sushi.抓著竹簾從最邊上開始卷壽司。tighten the roll as you go.卷緊一些，move your full roll to a cutting board.把卷好的壽司轉移到菜板。Slice it first down the middle.從中間開始切。from there you can cut it into sixths or eighths, whichever you prefer.你可以根據喜好切成六或八段
6.用英語簡單介紹做壽司的過程,first,
step 1get all the ingredients!in order to make maki sushi rolls,you need:short grain rice (calrose) rice vinegar salt sugar nori (toasted seaweed) some sort of filling,i used crab and avocado.…step 2prepare some sushi riceAfter burning pots of rice,i decided to make the rice in the * comes out perfect every time,and cannot *,preheat your oven to 375 *e out two …step 3add sushi vinegar to the ricetake 1/4 cup rice vinegar in a small saucepan and mic in 2 tbsp sugar and 1 1/2 tsp * on low heat untill it all * not allow it to boil.i actually just …step 4mix up some filling to put in the centerthere are a vast number of things that you can put in sushi,not just raw fish.i used some crab salad and some avocado,but anything from teriyaki chicken to spam to hambu…step 5spread the rice on the noritake your bamboo mat and cover it with plastic * place a sheet of nori on it so the loger sides run parallel to the * sure the rough side is facing up.…step 6place your favorite fillingsflip the rice covered nori over so that the rice side is down if you are making california rolls with crab and * your fillings on the nori in a * a s…step 7roll your sushitake your mat and begin to roll over the nori on the * you get all the way around,lift the edge and roll the rest of the * firm pressure to the roll …step 8slice your sushi rolltake a sharp,preferrably serrated knife,and slice the sushi rolls into either six or eight even * many you slice it into is up to you,but i usually go with eig…step 9enjoy!top with some pickled ginger and or wasabi and soy sauce,and enjoy your homemade makizushi.。
7.壽司怎么做用英文寫5步奏簡單的
1. Cook your rice in your rice cooker. Most packages of nori have instructions for seasoning. Chop and prepare your vegetables and fish.
2. Put the nori on the bamboo mat shiny side down. Remove the rice from the rice cooker and put it into a bowl.
3. Add seasoned rice vinegar to moisten the rice (but not too wet). Wet your hands, then spread the rice on the nori leaving about an inch of nori without rice at the top.
4. With your thumb make a line in the middle of rice. Fill in the gap with your chosen ingredients.
5. Roll the sushi with the bamboo mat. Wet your knife then cut the roll into the desired size.
8.關于壽司做法的英語作文,要六個步驟,不少于60字
How to make sushi make Things you'll need to make sushi A bamboo mat, nori, sushi rice and fillings (fish and or vegtibles to your liking).1. "The rough side of the nori" Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.2."Getting busy with rice" Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi.3. "The spread" Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori.4."Can you fill this?" Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on。
allow yourself to get wild on this matter).5."Commence the rolling sequence" Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.6."continue the rolling sequence" Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.7."And。.cut and eat it!" Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.。
9.簡單的壽司制作方法,在家做的,要詳細步驟
綜合壽司 原料/調料] 壽司飯 1碗 燒海苔 1片 蝦蛋 酌量 芝麻 少許 蝦仁 3尾 烤鰻魚 適量（可用培根代替） 蘆筍 1~2支 小黃瓜 1/4條 瓠干 3~4條 美生菜 少許（整片或切絲皆可） 肉松 3小匙 花生粉 3小匙 壽司蛋 1條 美乃滋 少許 [制作流程] （1）將燒海苔片放在竹簾上，鋪上一層壽司飯，再把蝦蛋、芝麻（或其它色彩相配的材料）平均撒上，最后蓋上保鮮膜 （不要太長，上下約比紫菜各多3公分），再將它整個翻面，讓海苔片朝上。
（2）將其余材料集中成條狀放在海苔片近端上，利用竹簾將壽司卷起成長條，再平均切成8~9片即可。 壽司飯作法：1斤米煮成飯，加約5~6兩的壽司醋拌勻即可。
壽司醋即1斤白醋，加上12兩砂糖、少許鹽、3顆話梅及1片檸檬混合攪拌。 日本料理常見的菜單及配料： 日本料理餐廳經常見到的菜單類別大概可以分為下列五種： （一）生魚片：簡單的來說就是各式的生食海鮮，如魚、蝦、貝類。
（二）單點品：傳統式的日本料理，通常以各種不同的烹調方式區分，諸如：油炸類（揚物）、燒烤類（烤物）、燉煮類（煮物）、清蒸（蒸物）、湯類（吸物）以及腌漬小菜等等。 （三）壽 司：包含平常常風的手卷、握壽司，花壽司等等。
（四）火鍋類：平常常見的有涮涮鍋、紙火鍋、豬肉火鍋、牛肉火鍋、海鮮火鍋等等。 （五）套餐類：簡餐型的定食與正式的套餐等等。
日本料理的另一特色是善于利用當令、當地的食材，尤其是海產類在日本料理中占了舉足輕重的一席地位，同時海產類也是季節性極強的食材。也因此，一年中可以享受到各種不同口味的日本料理。
如果您想以單點品的方式享用日本料理，卻又不知該如何點菜，建議您可以直接向服務人員徵詢，讓他們給您參考意見或交由他們為您配菜，如此您便可以享用到經濟又好吃的各項日本料理。 日本料理常見的菜單—小菜類（Otumami） 日本料理的小菜類，以清淡開胃為主，大致可分為漬物（Tsukemono）與涼拌小菜（Sumono）及沙拉（Sarada）三種。
（一）漬物： 即是我們所熟悉的泡菜、醬菜之類，用醋、鹽、或是其他的調味料將材料浸漬數小時，使其調味能入味，漬物除了可以作為下酒菜亦可以當作套餐定食中的開胃菜。常見的有味噌小黃瓜、味噌白葡萄等等。
（二）涼拌小菜： 包括酢物（Sumono）、涼拌類及各式沙拉。以醋為主要調味料的小菜稱為酢物，而涼拌小菜除了醋以外，還可以混合各式調味料或柴魚、昆布等加以烹煮，例如醋拌花枝、涼拌洋蔥、味噌涼拌鮪魚、冷豆腐等等。
（三）沙拉： 除了沿用西方沙拉做法以外，再加入日式烹調方法而發展出日式的沙拉特色，例如鮑魚沙拉、龍蝦沙拉、蘆筍蝦沙拉、綜合沙拉等等。 日本人于千余年前以最初的粗鹽腌漬制作漬物，及至今日，演變出許多不同口味的小菜，而成為日本料理中不可或缺的開胃料理。
日本料理常見的菜單--刺身（Sashimi） [刺身]即是生魚片，有人直接音譯為「沙西米」。刺身是將新鮮的魚或是貝肉，依照適當的刀法切成，享用時佐以醬油與山葵泥（Wasabi）調和之沾醬的一種生食料理。
一般人通常會以為山葵泥（Wasabi）具有殺菌之作用，事實上并不然，山葵泥只是為了增加口感為主要目的。 制作刺身所用的海鮮食材，選購時必須注意新鮮度與肥美，加上由資深料理師出掌，刀工要好、處理與料理、佐料、擺飾的技巧必須非常熟悉與了解，方能制作出一盤令人在視覺上與味覺上都令人嘖嘖稱贊的刺身料理。
國內目前較常見的刺身種類有：紅魯魯魽、鮭魚、鮪魚、鯛魚（加納魚）、旗魚、龍蝦、蘆蝦等等。其中每年五月份所盛產的黑鮪魚刺身更是令許多食客回味無窮的人間珍品。
刺身并不一定都是完全的生食，有些刺身料理也會稍微的經過加熱處理，例如： （一）炭火烘烤： 鮪魚腹肉經由炭火略為烘烤，將魚腹油酯經過烘烤而讓其散發出香味，再浸入冰中切片而成。 （二）熱水浸燙： 生鮮魚肉以熱水略燙過后，浸入冰水中，讓其急速冷卻，取出切片，即會呈現表面熟但內部生的刺身，口感與味覺上會有另一種風味。
刺身料理通常出現在套餐中或是桌菜，同時也可以作為下酒菜、配菜或是單點的菜色。 日本料理常見的菜單—炸物（Agemono） 油炸類在日本料理菜單上名稱為[揚物]，或是[炸物]。
炸物主要是利用裹上面糊的入炸的食材香又酥，但是內部所包的食材卻依然保持滑嫩可口。一般炸物食材有魚、豬肉、蝦、芋頭、蚵、地瓜、茄子、豆腐、青椒，花枝、各類蔬菜及根莖類，隨著料理不斷求新，炸物的種類更加豐富，例如增加了榴梿與牛蒡等。
綜合天婦羅（Tempura）在日本料理中就是一道大家耳熟能詳的揚物，主要材料為白肉魚塊、明蝦，配料為茄子、青椒、芋頭、地瓜或香菇。 一般揚物料理都會附上已經調味的沾料與白葡萄研末，食用時可將研末放入沾料中調勻，一邊沾一邊吃。
常見的炸物，有天婦羅定食、炸蝦、天婦羅、蔬菜天婦羅、炸豬排、炸蚵、炸香菇丸等等。另外像是本公司研發的[榴梿果揚]（炸榴梿）就是一道香酥可口的特殊揚物，頗受客人喜愛好評。
日本料理常見的菜單—燒物（Yakimono） [燒物]的中文名稱即為我們所知的燒烤類，燒物在日本料理菜肴中可以說是主。
轉載請注明出處華閱文章網 » 壽司制作過程英文簡短