receipt美食烹飪英文

Groupmembers:Tiffany(裴雨晴)1309010120Sara(王東梅)1309010121Alice(徐建芳)13090101252021/5/91Braisedeggplant（紅燒茄子）2021/5/92Braisedeggplantmaterial:eggplant,coriander,garlic,soysauce,sugar,salt,water,oil2021/5/931.First,peeltheeggplant,cutitinpieces.Putitintoabowl,sprinkleitwithsaltandstiritevenly.Andthenputitaside.

2021/5/942.Atthistime,youcanpeelthegarlic,washthecoriander.Cutupthegarlicclovesinthebowl,addalittlesoysauce.Addalittlesugarandwatertillthebowlisfull.Andcutupthecoriander,after30minutes,youcandothenextstep.

2021/5/953.Grabbedtheeggplant,desperatelyclutching~~trytoputawayallofthewater.Becausethemoreeggplantisdry,thedishwillbemoreincense.untiltheoilis8minheat,puttheeggplantballintothepot.Fillinthesauceaftertheoilis80percentsheat.Boiledoffasmallfire,remembertoreversethepottomakeiteven.Turnofftheheattoentercoriander,turnthepotafew,fillintheplate.Youcanenjoythedish~2021/5/96可樂(lè)雞翅Colachickenwings2021/5/97Ingredients:halfacanofcola,500gramschickenwings,ginger,greenonion,1/2spoonofdarksoysauce,1spoonofcookingwine,1/4spoonofsalt,oil2021/5/98Themethodtocook:1:washthechickenwings,cutgingerandgreenonionintoslices2:putclean-washedchickenwingsintoboilingwater.whenthewaterboilagain,pullthewingsoutanddrainthem2021/5/994pourthecola,darksoysauceintothepot.thenputtheonion,ginger,salt,cookingwineinto.Whenthecolaisboilingturndownthefire.Cookuntilthesoupisthicklike.thedishisreadyfortable.

2021/5/910

MushroomPork香菇炒肉2021/5/911MushroomPorkproductionofmaterials:

香菇炒肉的制作材料：Ingredients:

主料：Pork(lean)200gramsofmushrooms(fresh)200g

豬肉(瘦)200克,香菇（鮮）200克Seasoning:lard(refining)75grams,3gramsofsalt,cookingwine10grams,15gramsofgreenonions,starch(corn)10gramsofMSG3grams,8gramsofginger,pepperpowder,1gram,1gramofpepper

調(diào)料：豬油（煉制）75克,鹽3克,料酒10克,大蔥15克,淀粉(玉米)10克,味精3克,姜8克,花椒粉1克,胡椒粉1克2021/5/9121.meatandmushroomslices,respectively;

1.肉和香菇分別切片；2.meat,salt,cookingwineandmixwellonthewetstarchslurry;

2.肉用鹽、料酒拌勻，漿上濕淀粉；3.withcookingwine,monosodiumglutamate,onion,ginger,soup,pepperstarch,groundpepper,wetstarchintosauce;

3.用料酒、味精、蔥、姜、湯、花椒面、胡椒面、濕淀粉對(duì)成汁；2021/5/9134.wokhotgrease,oilheatunderthemeatafter,whilepromotingthebottomwithaspoonuntiltheporkspread;

4.炒鍋燒熱注油，油熱后即下肉片，邊下邊用勺推動(dòng)，待肉絲散開(kāi)；5.tobeshedtaste,addmushroomsandfryafewtimes,then