英文版做菜方法

1、英文版做菜方法 Mix the vinegar, sugar, soy sauce, and 1 Tbs. sesame seeds in a small bowl. Stir until the sugar dissolves, and set aside。 Put a large pot with about 2 pounds of water in it on to boil. Cut the asparagus on the diagonalsintos1-1/2-inch pieces. Drop the asparagussintosthe boiling water, cover

2、, and cook for 2 minutes after the water returns to a boil. Remove with a slotted spoon to a dish. Pour off the excess water and dress immediately with the sesame oil and 1 Tbs. of the soy dressing. Toss to coat and set aside. Set a steamer basket in the pot of water. Put the leek slices in the bask

3、et, cover and steam just until leeks are slightly tender, 3 to 3-1/2 minutes. Transfer to a small bowl and toss with with 2 Tbs. of the dressing. Steam the spinach just until wilted, 1-1/2 to 2 minutes. Turn with tongs once or twice during cooking. Arrange the spinach on a serving platter or on indi

4、vidual plates. Sprinkle with about 1 tsp. sesame seeds. Scatter the uncooked turnip pieces over the spinach, then scatter the leeks. Spoon the remaining soy dressing over everything. Toss the asparagus once more and scatter on top of the salad. Garnish with a sprinkling of sesame seeds.Shui Zhuyu th

5、e procedure 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

6、 end and the fish steak chargs in addition, with the similar method salt system2, 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. 3rd, adds the ordinary stir-fried dish thr

7、ee 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

8、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 blen

9、ds 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, 35 minutes then close the fire. Boiled the good fish and the complete cooking liquor pours into is abundant a moment ago the bean sprout

10、s in the big trough. 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

11、 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 peppers fragrance slowly with the flame. The note heavy firing cannot too be big, in order to avoid fries sticks. When the hot pepper color

12、 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!Take the procedure of cooking leek and egg for example. First,carefully break two eggs and collect the contents in a small bowl.Mix it

13、round. Then,clean three leeks and cut them up,which should be kept in another bowl. Next,turn on the stove ,pour some cooking oil into a pan and hold the pan ,keeping it right above the fire ,wait until the oil is hot. After that,pour the egg liquid into the pan .If the egg become solid,its cooked.P

14、ut the sliced leeks into the pan ,too. Finally,addsome ingredients like salt and oyster sauce,and the dish is made.做菜的步驟:Mix the vinegar, sugar, soy sauce, and 1 Tbs. sesame seeds in a small bowl. Stir until the sugar dissolves, and set aside。 Put a large pot with about 2 pounds of water in it on to

15、 boil. Cut the asparagus on the diagonalsintos1-1/2-inch pieces. Drop the asparagussintosthe boiling water, cover, and cook for 2 minutes after the water returns to a boil. Remove with a slotted spoon to a dish. Pour off the excess water and dress immediately with the sesame oil and 1 Tbs. of the so

16、y dressing. Toss to coat and set aside. Set a steamer basket in the pot of water. Put the leek slices in the basket, cover and steam just until leeks are slightly tender, 3 to 3-1/2 minutes. Transfer to a small bowl and toss with with 2 Tbs. of the dressing. Steam the spinach just until wilted, 1-1/

17、2 to 2 minutes. Turn with tongs once or twice during cooking. Arrange the spinach on a serving platter or on individual plates. Sprinkle with about 1 tsp. sesame seeds. Scatter the uncooked turnip pieces over the spinach, then scatter the leeks. Spoon the remaining soy dressing over everything. Toss

18、 the asparagus once more and scatter on top of the salad. Garnish with a sprinkling of sesame seeds.Watercress recipesin season Watercress leaves have a mustardy bite that makes them natural bedfellows to strongly flavoured meats such as game. The leaves are most commonly served raw as a garnish to

19、eggs or meat, or as part of a salad with orange segments. Watercress also makes a pleasingly peppery soup that is as good hot as it is chilled.Recipes using watercressMain courseSlow-cooked beef fillet with horseradish mash, wild mushroom tortellini and red wine sauce By John CampbellBarbecued veal,

20、 macaroni cheese, spinach and watercress By Alan MurchisonRoast gravad lax with homemade dill mustard mayonnaise By James MartinSpatchcocked poussin By Nigella LawsonRoast monkfish with crushed potatoes, olive oil and watercress By Rick SteinLight meals & snacks Spiced mackerel with horseradish potatoes By Mark SargeantSalmon and broccoli tarts By Jay TinkerWatercress soup By Raymond BlancPan-fried mackerel with beetroot and celery salad By James MartinRed lentil stew with dates and cumin By Simon RimmerBrunchSmoked salmon kedgeree By Michael SmithArnold Bennett