英语翻译糖醋鱼的做法,用英文翻译一下,内容如下：菜名：糖醋鱼（京菜） 特点：色泽金黄,甜咸适口,外焦里嫩.原料：黄鱼(也可用草鱼,鲤鱼等)1尾(重约750克),金糕,青梅各5克,葱10克,姜10克,白

英语翻译糖醋鱼的做法,用英文翻译一下,内容如下：菜名：糖醋鱼（京菜） 特点：色泽金黄,甜咸适口,外焦里嫩.原料：黄鱼(也可用草鱼,鲤鱼等)1尾(重约750克),金糕,青梅各5克,葱10克,姜10克,白
英语翻译
糖醋鱼的做法,用英文翻译一下,内容如下：
菜名：糖醋鱼（京菜）
特点：色泽金黄,甜咸适口,外焦里嫩.
原料：
黄鱼(也可用草鱼,鲤鱼等)1尾(重约750克),金糕,青梅各5克,葱10克,姜10克,白糖125克,醋50克,盐3克,料酒15克,酱油10克,油,淀粉,姜汁各适量.
(1)鱼去磷,鳍,腮,内脏洗净,鱼身两侧每隔2厘米切一刀至鱼骨,然后顺骨切1.5厘米,使鱼肉翻起.金糕,青梅切小丁用开水略烫.
(2)起锅放油烧7-8成热,投入挂淀粉的鱼微火炸透,捞厨房盘中.
(3)锅留底油烧热,加入葱,姜末爆香,葱,姜末捞出,放入酱油,白糖,盐,料酒,醋,姜汁,烧开淋水淀粉制成糖醋汁,浇在炸好的鱼上,在撒青梅,金糕丁即可.

英语翻译糖醋鱼的做法,用英文翻译一下,内容如下：菜名：糖醋鱼（京菜） 特点：色泽金黄,甜咸适口,外焦里嫩.原料：黄鱼(也可用草鱼,鲤鱼等)1尾(重约750克),金糕,青梅各5克,葱10克,姜10克,白
非软件,专业
Name:Capital Sweet and Sour Fish
Description:Nice golden colour,tasty sweet and sour flavour,crispy at the outside with the melt-in-mouth inside.
Ingredients:
1 Whole Yellow croaker,about 750gm,(or any white fish)
5g Golden Rice Cake for dacoration
5g Green Preserved Pulm for dacoration
10g Spring onion
10g Ginger
125g White Sugar
50g Vinegar
3g Salt
15g Cooking Wine
10g Soy Sauce
Some Cooking Oil for deep fry
Some Potato Starch for coating and thicking
Some Ginger juice according to taste
Methods:
1,Clean the stomach the fish,remove any scales,fins,and tail.Rinse under cold water and pat dry.Cutting several diagonal every 2cm,right down to the bone and turn the knife horizontal to cut 1.5cm further alone by the main bone,to make the flesh almost leave the bone,in each side of the fish.Put aside waiting for step 2.
Chip Golden Rice Cake and Green Preserved Pulm in to small cubes.Boilingin them in hot water by small sause pan for few minutes.Put aside waiting for step 3.
2,Put a wok on heat with enough cooking oil,wait until 170-180C,turn the heat down.Pat the fish with Potato Starch (both side,and in the cuts).Put the fish in the hot oil,until cooked.Drain the fish and put in the serving plate for step 3.
3,Lefe some oil in wok and heat up,sizzle the Spring Onion and Ginger pieces,bring out the flavour and dispose them.Add the Soy Sauce,White Sugar,Salt,Cooking Wine,Vinegar,and Ginger Juice,keep stir and bring to boil.Mix some Potato Starch with some cold water and pour in the wok,keep stir to make a thick sweet and sour sause.Pour the sause on the fish evenly,and do the final dacoration by cooked Golden Rice Cake and Green Preserved Pulm.
Enjoy

English translation of the practice of sweet and sour fish
The practice of sweet and sour fish, some in English translation, I am grateful, on-line, etc., as follows:
菜名: sweet and sour fis...

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English translation of the practice of sweet and sour fish
The practice of sweet and sour fish, some in English translation, I am grateful, on-line, etc., as follows:
菜名: sweet and sour fish (Beijing dishes)
Characteristics: the color yellow,甜咸palatability, outside the coke in Lebanon.
Raw materials:
Crocea (also available for grass carp, carp, etc.) 1 (weighing about 750 grams), the cake, Qingmei the 5 grams, 10 grams of green onions, ginger 10 grams, 125 grams sugar, 50 grams of vinegar, salt, 3 grams, 15 grams of cooking wine , 10 grams of soy sauce, oil, starch, ginger the appropriate amount.
Practices:
(1) fish to phosphorus, fins, gills and viscera washed every two centimeters on both sides of fish knife to cut fish bones, and then shun bone cut 1.5 centimeters, so that endanger fish. Gold cake, with green water梅切Xiaoding slightly hot.
(2)起锅put into hot oil burn 7-8, input linked to starch微火fried fish thoroughly, and winners after the kitchen.
(3) pot to stay hot底油adding onions,爆香ginger, onions, ginger remove, Add soy sauce, sugar, salt, cooking wine, vinegar, ginger, boil sweet and sour sauce made from starch淋水, poured on fried fish, in the Caesar Qingmei, the cake can be small.

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The sweet and sour fish, with English translation, thank you very much, such as follows: online content,
Destination: sweet and sour fish (in Beijing cuisine)
Characteristics: golden yellow co...

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The sweet and sour fish, with English translation, thank you very much, such as follows: online content,
Destination: sweet and sour fish (in Beijing cuisine)
Characteristics: golden yellow colour, sweet and salty, including outside the coke.
Ingredients:
Yellow croaker, usable also (1) interferon.its carp tail (about 750 grams), JinGao 5 grams, childhood, onion, ginger, 10 grams of 10 grams, sugar 125 grams, vinegar, salt 50 grams, mirrin 15 grams, soy sauce, 10 grams, oil, ginger, starch adequate.
Methods:
(1) the fish to phosphorus, fin, gills, viscera wash, every 2 cm on both sides to be cut a knife to cut the fishbone, then arranges bone, 1.5 cm. JinGao fish up with boiling water, they cut xiaoding is hot.
(2) heat oil burning hot, 7-8 input hang starch, Fried fish micro fire kitchen drain pan.
(3) pot, heat oil make a copy JiangMo saute onion, add onion, JiangMo, remove, add salt, sugar, soy sauce, vinegar, cooking, ginger, boiling water pouring into sweet-and-sour sauce, starch poured on the Fried fish, JinGao butyl.

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Dishes name: sweet and sour fish (Beijing cuisine)
Characteristics: the color of golden yellow, sweet & salt is palatability, crisp outside and soft inside.
Raw materials:
1.One crocea,...

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Dishes name: sweet and sour fish (Beijing cuisine)
Characteristics: the color of golden yellow, sweet & salt is palatability, crisp outside and soft inside.
Raw materials:
1.One crocea,which weighing about 750 grams,also available for grass carp, carp, etc.
2.Hawthorn cake,which weighing about 5 grams
3.Green Plum,which weighing about 5 grams
4.Green Onions,which weighing about 10 grams,
5.Ginger,which weighing about 10 grams,
6.Sugar,which weighing about 125 grams,
7.Vinegar,which weighing about 50 grams
8.Salt,which weighing about 3 grams,
9.Cooking wine,which weighing about 15 grams,
10.Sauce,which weighing about 10 grams,
11.a little of oil, starch and ginger.

Practices:
(1) fish to phosphorus, fins, gills and viscera washed every two centimeters on both sides of fish knife to cut fish bones, and then shun bone cut 1.5 centimeters, so that endanger fish. Gold cake, with green water Xiaoding slightly hot.
(2) put into hot oil burn 7-8, input linked to starch fried fish thoroughly, and winners after the kitchen.
(3) pot to stay hot adding onions, ginger, onions, ginger remove, Add soy sauce, sugar, salt, cooking wine, vinegar, ginger, boil sweet and sour sauce made from starch, poured on fried fish.be covered with the little cube of the green Plum and the Hawthorn cake.

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Dish Name
Sweet & Sour Fish (Beijing Cuisine)
Description
Golden yellow colour, moderately sweet and salty taste, crisp outside but soft inside
Ingredients
1 yellow-fin tuna (o...

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Dish Name
Sweet & Sour Fish (Beijing Cuisine)
Description
Golden yellow colour, moderately sweet and salty taste, crisp outside but soft inside
Ingredients
1 yellow-fin tuna (or grass carp, carp, etc.), about 750g
5g golden cake
5g greengage
10g shallot
10g ginger
125g white sugar
50g vinegar
3g salt
15g cooking wine
10g sauce
Oil, cornstarch and ginger juice
Methods
(1) Remove inner fish, scales, fins. Clean the fish. Cut to the bones on both sides of the fish every 2cm, then cut 1.5cm down the bones to turn over the fish. Cut the golden cake and the greengage into small pieces then instantly burn them with boiled water.
(2) Heat up the pan with oil to 70-80% heated. Fully fry the fish pat with cornstarch with low fire. Then put it on the tray.
(3) Heat the pan with the left oil and quick-fry the shallot and ginger pieces. Put in the sauce, white sugar, cooking wine, vinegar and ginger juice. Boil up the cornstarch with water to make the sweet & sour juice. Pour the juice on the fried fish before sprinkle the greengage and golden cake pieces on it.

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Destination: sweet and sour fish (in Beijing cuisine)
Characteristics: golden yellow colour, sweet and salty, including outside the coke.
Ingredients:
Yellow croaker, usable also (1) inter...

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Destination: sweet and sour fish (in Beijing cuisine)
Characteristics: golden yellow colour, sweet and salty, including outside the coke.
Ingredients:
Yellow croaker, usable also (1) interferon.its carp tail (about 750 grams), JinGao 5 grams, childhood, onion, ginger, 10 grams of 10 grams, sugar 125 grams, vinegar, salt 50 grams, mirrin 15 grams, soy sauce, 10 grams, oil, ginger, starch adequate.
Methods:
(1) the fish to phosphorus, fin, gills, viscera wash, every 2 cm on both sides to be cut a knife to cut the fishbone, then arranges bone, 1.5 cm. JinGao fish up with boiling water, they cut xiaoding is hot.
(2) heat oil burning hot, 7-8 input hang starch, Fried fish micro fire kitchen drain pan.
(3) pot, heat oil make a copy JiangMo saute onion, add onion, JiangMo, remove, add salt, sugar, soy sauce, vinegar, cooking, ginger, boiling water pouring into sweet-and-sour sauce, starch poured on the Fried fish, JinGao butyl. They,

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