中国特色菜的英文简介有没有啊?亲爱的们,知道有用英文介绍中国几种特色菜的吗?3—4种就可以啦.就是评价,怎么好吃的之类的,

中国特色菜的英文简介有没有啊?亲爱的们,知道有用英文介绍中国几种特色菜的吗?3—4种就可以啦.就是评价,怎么好吃的之类的,
中国特色菜的英文简介有没有啊?
亲爱的们,知道有用英文介绍中国几种特色菜的吗?3—4种就可以啦.就是评价,怎么好吃的之类的,

中国特色菜的英文简介有没有啊?亲爱的们,知道有用英文介绍中国几种特色菜的吗?3—4种就可以啦.就是评价,怎么好吃的之类的,
※ 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.
Mexican wafers of egg rolls are introduced in detail,and efficacy:Mexican cuisine
Mexico's pancake egg rolls materials:the main ingredient:light cream...2 TBSP Onions...&diced 1 egg...Red pepper 8 grain scattered...Dice 1/2 cup mushrooms...Dice 1/2 cup customize cheese...Dig silk 1/2 cup of Mexico thin pancakes...4-8
Teach you how to make pancakes egg rolls,Mexico,how to do only delicious Mexican wafers egg rolls in medium heat,add some cream frying pan,add onion in pan fry until translucent
2.Add peppers and mushrooms and saute until softened
3 egg pulp,and stir until cooked,from the fire,cold standby
4 oven preheated to 180 degrees 35 degrees Fahrenheit (/ stove / 4 degrees baking tray rubbed some oil
5 the platform,clean and wafers put scrambled eggs in about two inches wide,middle,sprinkle with cheese
6 all the eggs and pancakes,in complete omelet baking sheet,fold under the surface
7 surface sprinkle the remaining cheese,cover with a layer of foil
8.Bake 10 15 minutes or cheese melts
9 but according to be fond of match on sour cream or smoked salmon platter
Obama surface materials,not only focal fresh and pure taste,in addition to "three" characteristics of hot,hot,when the water is warm water,boiling water over water,Hot soup noodle soup,good,use on an hearth simmer until,maintain its temperature,Iron bowl,wash bowl,in boiling water,not only,still warm disinfectant sanitation.So the kitchen "even in the coldest days,the food can also sweat.Obama's surface from the kitchen stove,is located in the way,since the kiosk nearly 100 years of history.Its predecessor is kunshan "the museum," because of bad management,the shopkeeper rejected hall and walk.Zhao three old creditors will it to embroider ChenXiuYing niang,renamed "yan Renaissance".ChenXiuYing handyman originally good cooking,her fine snack for advice modestly,elaborate manufacture,cooking dynamite.Only three half of the small table,four customers noodle reputation.After liberation,according to the "secret" mean in the kitchen with homophonic,formally named "focal hall".About "kitchen" 2 words,always twittering.Legend under the emperor qianlong,via tiny south jade peak mountain tour in kunshan,and after the belly hunger to the small shop to eat a bowl of noodles,feel GongYou blasting fish taste delicious,busy let clinking eunuch about cooking methods.However,due to the language,but I saw you eunuch who face to face the emperor:"GongYou taste good,is mainly on the face." focal Qianlong to ha say with smile:"noodles,focal Obama of secret from the kitchen" small village inn had "Fried" laudatory name.Can say,yan Renaissance noodle small and old,dark LongDong goo,After ChenXiuYing older and slow,the eye is not careful,therefore is old ChiKe nicknamed "face" Ao worse.Ao worse is not,kunshan dialects of clean.Behold this strange names but make it walk.Obama by customers,focal surface features is firstly noodles.It inherits tradition,with fish scales,the herring,fish,fish,so the mucus decocting taste delicious.Secondly,there is the dumpling blasting fish head with a herring,brine with "duck" LaoShang in kunshan marijuana duck cooked,fat but not greasy.Another is the pure white flour processing,the noodles into a pot,when under tight dragon beard noodles,fast remove hard moderate."The most attention focal Obama,small five hot soup" material flush.The so-called "five hot soup bowl" is hot,hot,hot,hot,oil,head of the dumpling "A blunt soup" means no pot soup,but according to the guest spelling use now,maintain authentic.

希望能帮到你！！
JiaoZi (Chinese Dumplings)
This recipe comes from long practice and much experimentation. A year in China taught me the basics, and then I started modifying it at home until I was re...

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希望能帮到你！！
JiaoZi (Chinese Dumplings)
This recipe comes from long practice and much experimentation. A year in China taught me the basics, and then I started modifying it at home until I was really satisfied with the results.
Skins:
8 cups white flour
about 2 1/2 cups (very) cold water
1 teaspoon salt
Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill while you make the filling.
Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm. Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.
(The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!)
Meat:
1 kilo ground meat
2 tablespoon soy sauce
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon brandy or sherry or other aromatic alchohol
1 teaspoon sesame oil
Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining ingredients.
Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large, the jiaozi will fall apart.
1 inch ginger (finely minced. You can use a grater)
3-4 stalks spring onion
1 small clump fresh coriander (cilantro)
1 very small clump chives
Either: 8-10 stalks celery (at least half the entire stook). Once minced, squeeze out any excess water.
Or: 1 small head Chinese cabbage
Optional: 3 large carrots
Optional: 3-4 chinese black mushrooms (shiitake)
Optional: one fried egg
Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't let the mix get too moist.
Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black pepper the front, paprika the sides.
Fiddle until you're happy.
To roll:
Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking.
To cook:
Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times (about 25 in a 12" diameter pot, about 50 in a good size wok). Cover.
When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve.
Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold water each time, the jiaozi will fill up with air and explode.
Alternate cooking method:
After you've boiled them, you can fry them. This is a wonderful way to serve the leftovers, and a very common Chinese breakfast!
To serve:
Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS: 1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in most chinese stores), and/or chilli pepper as you wish.
To store:
JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep indefinitely.
Spicy Sliced Pork


Ingredients:
250 grams (0.55 lb) pork tenderloin
1 egg white
1 gram (1/4 tsp) Chinese prickly ash
5 grams (1/6 oz) chopped ginger
10 grams (2 tsp) ground sesame powder from pre-baked sesame
1 gram (1/4 tsp) MSG
5 grams (1 tsp) spicy oil
10 grams (1 1/2 tsp) soy sauce
10 grams (2 tsp) soy bean paste
1 gram (1/6 tsp) salt
10 grams (2 tsp) sugar
5 grams (1 tsp) mixture of cornstarch and water
50 grams (3 tbsp) water
100 grams (7 tbsp) cooking oil
Directions:
1. Cut the meat into slices 5 cm (2 inches) long, 0.5 cm (0.2 inch) wide and 3 cm (1.2 inches) wide. Put in a bowl. Add the salt and stir until mixture becomes sticky. Add the dry cornstarch and egg white and mix well.
2. Grind the Chinese prickly ash and put aside. Put the sugar, chopped ginger, soy sauce, water and the mixture of cornstarch and water in a bowl to make a sauce.
3. Heat the oil to 110-135:C (230-275:F) and stir-fry the pork slices until they are done. Take out and drain off the oil.
4. Keep 25 g (1 2/3 tbsp) of the oil in the wok. Put in the ground Chinese prickly ash and soy bean paste and stir-fry until they produce an aroma. Put in the pork slices and stir-fry until they change into a red color. Put in the mixed sauce. Add the spicy oil and sesame powder and mix well. Take out and serve.
Features: Beautiful shiny.
Taste: The pork slices are tender with a rich spicky

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