華閱文章網1.用英文介紹菜的做法
"佛跳墻" approach Raw materials: Shark's fin，魚唇， fish maw, abalone, stichopus, scallops, chicken, ducks, sheep elbow, ham, meat, pig tendons, flower mushrooms, winter bamboo shoots and other appropriate amount. Spices: Cinnamon, rock sugar，紹酒， the amount of soy sauce. Method： ① to the public after the raw materials separately hierarchical modulation due to the Shaoxing rice wine before the altar in the lotus leaves add seasoning to seal. ② home altar旺火charcoal on boiling, and then slow simmer slow fire, the original altar on seats, Kai cap, add oil to the small altar鴿蛋pie. Features: food variety，軟糯crisp, rich meat dish incense，湯濃taste, taste in有味， memorable, nutrient-rich and Can Mingmu beauty, Huoxue Shujin, Ziyin health enhancement, increase appetite.川味水煮肉片 Materials: Pork (or beef) 250 grams of lean meat, Chinese cabbage (or other seasonal vegetables, commonly used in Sichuan lettuce) 200 grams Pixian Douban 50 grams (3 tablespoons), cooking wine 25 grams (1.5 tablespoons), starch 25 grams (1.5 tablespoons), salt 2 grams (about 1 / 2 teaspoon), Essence of Chicken with a small amount, do pepper 10 grams, bungeanum 20, onion amount of broth 400 grams, 100 grams of oil, soy sauce 3 grams (1 teaspoon), sugar 5 grams (1 teaspoon), 4 garlic (peeled, cut into at the end), ginger 5 grams （切末） Practices: 1, will lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 centimeters thick, large thin (only approximately, not strictly measurable, short thin some would have been better), if they feel bad cut, you can meat slightly cold freezer until hard when some slices of meat with starch, cooking wine, salt and a small amount of water will be absorbed slightly salted meat grasping READY. 2, Chinese cabbage Wash hands tore a large leaf, Chinese cabbage upper oblique knife sliced; Wash and cut green onions蔥段； do pepper cut with scissors READY paragraph; Pixian READY chopped watercress; 3, poured into the pan with 30 grams of oil, do Add pepper and pepper炸至fire was used in reddish brown, remove inactive. 4, to the fire, will蔥段Add to pan with炒香， then Add cabbage off speculation of Health, Shop at bowl with stand. 5，鍋燒hot, and then poured into 30 grams oil, watercress and ginger Add Pixian炒香until炒出oil. 6, add broth, boiling. 7, will腌好Add the meat pot, using chopsticks, scattered and allocated, to be dispersed until meat discoloration when add soy sauce, chicken, sugar, flavoring. 8, will be poured into the meat and soup with the bowl of cabbage paved. 9, will do well in advance fried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly蒜末also up at meat. 10, pot wash to dry, Add 40 grams of oil, very badly into 9 hot (smoking), and then pouring hot oil evenly on the meat can be.。
2.英語作文：介紹一種菜的做法. 及菜的名字
Since this is suppose to be done in English, I'm assuming that I should talk about a Canadian（外國） recipe（菜譜）。 The one I would like to write about is the Mashed Potatoes . in order to make the mashed potatoes, you have to add water in the pan with the potatoes in it, and boil（煮） it 。Turn the heat down after it boils, and wait for about 20 minutes. At the mean time, we could make the sauce（醬）。The sauce is really easy to make,we have to heat some cream and butter（黃油） in the microwave（微波爐）。After that, we can mash the potatoes and add the sauce in. You could add milk if you want(desire). Later on, add salt and pepper to add some taste.
應該夠40-50秒了吧。
我翻譯的是以種做土豆泥的方法
西方人比較喜歡吃。
用的詞也不是太難吧。
3.用英語介紹一道菜的做法以及這道菜所要用的材料,要加上中文,但求
簡易海綿蛋糕
簡易海綿蛋糕的做法就是用事先的混合粉。
材料：Ingredients:
200gm 海綿蛋糕混合粉 200gm sponge cake mix flour
4粒蛋 4 eggs
4大匙水 4tbsp water
4大匙溶解牛油 4tbsp melted butter
做法 Method:
準備好全部材料 Get ready all the ingredients
先將混合粉和蛋放入攪拌碗中 Put sponge cake mix flour and eggs into a mixing bowl
用低速度攪拌均勻成糊狀 Use low speed to mix into smooth batter
轉高速度，打至面糊呈乳白狀 Change to high speed and beat batter until white and creamy
加入4大匙水，打至發起 add water and continue to beat until light and fluffy
可用面糊寫成“0”字而保持10秒不變 To test, use mixture to drip into a "0" shape and it can keep the shape for 10 seconds
加入牛油 Add in butter
用塑膠刮板輕輕往同一方向攪拌均勻即可 use a plastic spatula and mix in one direction until well-combined
倒入烤盤中，用180'C烘30-35分鐘或至熟便可 Pour into a lined and greased baking tin, bake in a pre-heated oven at 180'C for 30-35 minures until cooked and golden brown
MEMO :
海綿蛋糕的拌打時間沒有一定的標準，需依所采用的拌打器而定。如果用的是小型手提攪拌器，可用冷蛋及冷水，會比較容易及快打至發起。There is no fixed time for beating the sponge cake mix and eggs. It depends on the type of cake mixer used. If using small cake mixer, it is better to use cold eggs and cold water from the fridge for easy rising.
加入牛油時，面糊需保持其濃度，如果已開始變稀或有泡沫的話，表示里邊的空氣泡已被破壞，做出來的蛋糕質感肯定會粗糙。When mixing in melted butter, the mixture should stay thick and fluffy. If mixture
4.求十道菜的英文名稱 及簡單做法
1夫妻肺片 Pork Lungsin Chili Sauce
2 紅燒獅子頭 Stewed Pork BallinBrown Sauce
3 回鍋肉片 Sautéed Sliced Pork with Pepper andChili
4 醬豬手 Braised Pig Feetin BrownSauce
5 京醬肉絲 Sautéed Shredded Pork in Sweet BeanSauce
6 木須肉 Sautéed Sliced Pork, Eggs and BlackFungus
7 糖醋排骨 Sweet and Sour SpareRibs
8 四喜丸子 Four-Joy Meatballs (Meat Balls Braised withBrown Sauce)
9 當紅炸子雞 Deep-FriedChicken
10 宮保雞丁 Kung Pao Chicken
11口水雞 Steamed Chicken with Chili Sauce
12 叫化雞 BeggarsChicken(Baked Chicken)
13 清蒸童子雞 Steamed SpringChicken
14 酸菜魚 Boiled Fish with Pickled CabbageandChili
15 擔擔面 Noodles, Sichuan Style
16 上湯云吞 WontonSoup
5.特色菜用英語介紹做法
※ Needed materials（糖醋里脊）： Pig fillet meat 300 grams, green pepper, carrot each 30 grams, onion 2, garlic 2 grains, egg-yolk 1, soy sauce 1 big spoon, starch 1 small spoon, ketchup 2 big spoons, white vinegar, sugar each 1 big spoon, rice wine, salt, linseed oil each 1 small spoon. Manufacture method: 1st, the pig fillet meat cleaning, cuts the scrap, puts in the bowl to join the soy sauce 1 big spoon and the egg-yolk salt mixes 10 minutes; After the green pepper goes to the peduncle and the seed cleans, cuts the scrap; The carrot goes to the skin, the cleaning, the slice; The onion cleaning, the garlic goes to the skin, even stage equipment. 2nd, in the pot pours into 3 big spoons oils to burn the heat, puts in the fillet to fry to 7 minute is ripely abundant; In the pot -odd oil continues to burn the heat, explodes the fragrant onion and the garlic, puts in the green pepper, the carrot fries ripely, joins the ketchup 2 big spoons and has fried the fillet meat to fry to gets interested then. Characteristic: Color light yellow,The shape smooth is fullOutside the pine crisp crisp is fragrant,In soft tender is tasty.。
6.用英語說一道菜的簡單做法
Pork and Vegetable Dumplings
Mix some pork,leafy vegetables and * make small circles of dough.
Put the meat,leafy vegetable and salt on the * the dough around the meat.
Put the dumpling into a wok with hot water.
Now,it's time to * your delicious dumplings.
7.25句英文介紹一個菜的做法
Shui Zhuyu the procedure 水煮魚的做法1, kills the fish the cleaning, chops from beginning to end, the piece becomes the fish fillet, and the fish steak which is left over chops several. The fish fillet with the little salt, the cooking wine, the peanut meal and a protein grasps uniform, pickles 15 minutes. From beginning to end and the fish steak chargs in addition, with the similar method salt system 殺魚并清洗， 從頭到尾， 切成為魚片， 和被留下在剁數的魚排。
魚片中加入少許鹽、烹調酒、花生膳食和蛋白質， 腌汁15 分鐘。2, boils small pot water, after the ingredient cleaning, puts in the boiling water to burn, fishes into in the big trough, scatters according to individual taste the salt, spare. 用小罐水煮沸， 在清洗以后， 投入在開水燒， 魚入在大低谷， 根據口味放鹽， 備用3rd, adds the ordinary stir-fried dish three time of oils in the clean wok, after the oil heat, puts in three big spoon bean petal to explode the fragrance, adds the ginger, the garlic, the onion, the Chinese prickly ash grain of, the chili powder and does in the red pepper the flame to stir-fry before stewing fries. After leaves the taste to join from beginning to end and the fish steak, transfers the fire, turns uniform, adds the cooking wine and the soy sauce, the ground pepper, the white sugar right amount, after continues to turn fries the moment, adds some hot water, simultaneously puts the salt and the monosodium glutamate blends flavors (must taste salty pale). Waits the water to open, the maintenance fire, one puts in piece by piece the fish fillet, dials with the chopsticks disperses, 3~5 minutes then close the fire. Boiled the good fish and the complete cooking liquor pours into is abundant a moment ago the bean sprouts in the big trough. 增加油的普通的攪動油煎的盤三次在干凈的鐵鍋， 在油熱以后， 投入在三大匙子豆瓣里爆炸芬芳， 增加姜、大蒜、蔥、中國多刺的灰五谷， 辣椒粉和做在火焰攪動油煎在燉油炸物之前的紅辣椒。
在葉子口味加入從開始對末端和魚牛排， 調動火， 輪制服， 加烹調酒之后并且醬油， 碎胡椒， 白糖權利數額， 在繼續轉動油炸物片刻之后， 加一些熱水， 同時投入鹽并且monosodium 谷氨酸混和味道（必須品嘗咸變蒼白） 。等待水打開， 維護火， 你逐漸投入在魚片， 撥號盤以筷子分散劑， 分鐘然后關閉火的3~5 。
煮沸了好魚并且完全烹調酒傾吐入是豐富的片刻前豆芽在大低谷。 4th, takes a clean pot in addition, pours into (vessel size which half catty oil concrete oil mass needs to settle on prepares, when pours into in big trough, all submerges fish and bean sprouts for, may measure with the eye). After treats the oil heat, Guan Huoxian dries in the sun. Then joins very much the Chinese prickly ash and does the hot pepper (to look individual is addicted to hot degree), fries the Chinese prickly ash and hot pepper's fragrance slowly with the flame. The note heavy firing cannot too be big, in order to avoid fries sticks. When the hot pepper color changes quickly, closes the fire immediately, pours into together the pot in oil and the Chinese prickly ash hot pepper in Sheng Yu the big trough, burns carefully！！采取一個干凈的罐另外， 傾吐入（半陰險的油具體油大量需要安定的船大小準備， 當傾吐入在大低谷， 全部淹沒魚并且豆芽為， 也許測量與眼睛） 。
在款待以后油熱， Guan Huoxian 烘干在陽光下。然后非常加入中國多刺的灰和做辣椒（看起來單獨是上癮的對熱的程度）， 慢慢地油煎中國多刺的灰和熱的pepper's 芬芳與火焰。
筆記重的生火無法太大， 為了避免油炸物棍子。當辣椒顏色迅速改變， 立刻關閉火， 一起傾吐入罐在油里并且中國多刺的灰辣椒在省于大低谷， 仔細地燒！。
8.幫忙找一個用英文介紹的菜的做法
Do you know how to make fried eggs with tomatoes? First,you should get three tomatoes and two * break the eggs open and cut the tomatoes into small *,mix the eggs and tomatoes together,add some salt and pepper and put them into the pan to cook.A few mimutes later,the dilicious dish is ready!Kung Pao Chicken （宮保雞丁） /images?client=dell-usuk&channel=us&hl=en&q=Kung+Pao+Chicken&gbv=2這是圖片，這在美國很出名的，不過我覺得不是很好吃，因為我不吃辣.INGREDIENTS: 2 boneless, skinless chicken breasts, 7 to 8 ounces each Marinade: 2 teaspoons soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 teaspoon sesame oil 1 1/2 teaspoons cornstarch Sauce: 2 tablespoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon sugar Other: 8 small dried red chili peppers 2 cloves garlic 2 green onions (spring onions, scallions) 4 tablespoons oil for stir-frying, or as needed 1 teaspoon Szechuan peppercorn, optional 1/2 cup peanuts or cashews a few drops sesame oil, optional PREPARATION: Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red. Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot. Then use you mouth to eat it.。
9.用英文介紹一道家常菜
Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.
（麻婆豆腐，是四川省傳統名菜之一，屬于川菜。）
The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.
（主要原料為配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）
The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.
（麻來自花椒，辣來自辣椒。）
This dish highlights the "hot and spicy" features of sichuan cuisine.
（這道菜突出了川菜“麻辣”的特點。）
It has a unique taste and smooth taste.
（其口味獨特，口感順滑。）
Today, mapo doufu travels far and wide.
（如今，麻婆豆腐遠渡重洋。）
In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.
（在美國、加拿大、英國、法國、越南、新加坡、馬來西亞、日本、澳大利亞等國安家落戶。）
From a home - style dishes jumped onto the great hall, has become an international food.
（從一味家常小菜一躍而登上大雅之堂，成了國際名菜。）
擴展資料
麻婆豆腐歷史起源：麻婆豆腐始創于清朝同治元年（1862年），在成都萬福橋邊，有一家原名“陳興盛飯鋪”的店面。店主陳春富（陳森富）早歿，小飯店便由老板娘經營，女老板面上微麻，人稱"陳麻婆"。
當年的萬福橋是一道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有一套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為“陳麻婆豆腐”，其飲食小店后來也以“陳麻婆豆腐店”為名。
參考資料來源：搜狗百科-麻婆豆腐
參考資料來源：搜狗百科-家常菜
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