英文版菜譜,還要有中文解釋,急!!!!

以下內容摘自《北京市餐飲業(yè)菜單英文譯法》（討論稿）部分中國菜的英文譯名。

主食、小吃類部分：

（1）X.O.炒蘿卜糕 Turnip Cake with XO Sauce

（2）八寶飯 Eight Treasure Rice

（3）白粥 Plain Rice Porridge

（4）XO醬海鮮蛋炒飯 Stir-fried Rice with Assorted Seafood in XO Sauce

（5）鮑魚絲金菇燜伊面 Stir-fried Noodles with Mushrooms and Shredded Abalone

（6）鮑汁海鮮燴飯 Boiled Seafood and Rice with Abalone Sauce

（7）鮑汁海鮮面 Seafood Noodles with Abalone Sauce

（8）北京炒肝 Stir-fried Liver Beijing Style

（9）北京雞湯餛飩 Wonton in Chicken Soup

（10）北京炸醬面 Noodles with Bean Paste

（11）碧綠鮮蝦腸粉 Fresh Shrimps in Rice Flour Noodles with Vegetables

（12）冰糖銀耳燉雪梨 Stewed Sweet Pear with White Fungus

（13）菜脯叉燒腸粉 Steamed Rice Rolls with Preserved Vegetables

（14）菜盒子 Stir-fried Crispy Cake Stuffed with Vegetable

（15）菜肉大餛飩 Pork and Vegetable Wonton

（16）菜肉餃子 Dumplings Stuffed with Minced Pork and Vegetable

（17）參吧素菜卷 Sweet Dumplings Stuffed with Cream and Mixed Fruits

（18）草菇牛肉腸粉 Steamed Rice Noodle Rolls with Mushrooms and Minced Beef

（19）叉燒包 Barbecued Pork Bun

（20）叉燒h餐包 Barbecued Pork Dumpling

（21）叉燒酥 Cake with Barbecued Pork

（22）炒河粉 Sauteed Rice Noodles

（23）炒面 Sauteed Noodles with Vegetables

（24）陳皮紅豆沙 Minced Red Bean Paste with Orange Peel

（25）豉油蒸腸粉 Steamed Rice Rolls with Black Bean Sauce

（26）豉汁蒸鳳爪 Steamed Chicken Feet with Black Bean Sauce

（27）豉汁蒸排骨 Steamed Spare Ribs with Black Bean Sauce

（28）春菇燒麥 Steamed Dumplings Stuffed with Mushroom

（30）蔥油拌面 Mixed Noodles with Spring Scallion, Oil and Soy Saucewww

（31）蔥油餅 Fried Chive Cake

（32）蔥油煎餅 Pancake with Scallions

（33）脆皮春卷 Crispy Spring Roll

（34）脆炸芋頭糕 Taro Cake with Preserved Pork

（35）擔擔面 Sichuan Flavor Noodle

（36）蛋煎韭菜盒 Deep-Fried Shrimps and Chive Dumplings

（37）冬菜牛肉腸粉 Steamed Rice Rolls with Minced Beef and Preserved Vegetables

（38）凍馬蹄糕 Water Chestnut Jelly Cake

（39）豆?jié){ Soybean Milk

（40）豆沙包 Steamed Bun Stuffed with Red Bean Paste

（41）豆沙鍋餅 Pan-fried Red Bean Paste Pancake

中國菜食譜英文版

Szechwan Eggplant Stir-Fry 四川式炒茄子

Ingredients 材料

3 chinese eggplants (sliced in 12 inch pieces then quartered) 3條茄子（切成12寸長，然后切?。?/p>

1/2 cup chicken broth 半杯雞湯

1 tbsp brown sugar 1勺黃糖

2 tbsps soy sauce 1勺醬油

1 tsp potato starch (corn) 1小勺土豆淀粉（玉米粉）

cilantro (optional) 蕪荽（可不放）

1 tsp sesame oil (black) 1小勺芝麻油 （黑）

1 tbsp rice vinegar 1勺米醋

21/2 stalks celery (sliced at an angle) 2把半芹菜 （斜切)

2 garlic cloves (minced optional) 2個大蒜瓣 （可選擇剁碎）

1 dash pepper 少量胡椒粉

1 tbsp olive oil (butter) 1勺橄欖油 （黃油）

Directions: 步驟：

1

In medium pan at medium heat, add butter or olive oil then minced garlic.

用中火燒熱鍋，加入黃油或橄欖油，然后加入蒜米。

2

When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.

蒜米變淺褐色的時候，加入茄子，大概炒個3分鐘。

3

In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.

準備一個碗，加入醬油，糖，土豆淀粉，芝麻油，米醋。

4

Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.

往鍋里倒入半杯雞湯混合，煮上2分鐘。

5

Add the previously mentioned mixture to the mix, along with the celery.

將剛提及的混合物加入并攪拌，加上芹菜。

6

Turn down heat to a low and cook for another minute or so.

關小火，再煮大約1分鐘。

7

Add pepper and cilantro to taste and leave on the burner until ready to serve.

加入胡椒粉和蕪荽，調味，移開鍋子即可上菜。

8

Tip: Would probably taste pretty good with mushrooms.

提醒：加入菌類會更好吃。

P/s:純手工翻譯。

The shiitake mushroom fries egg the material:

egg 4 does shiitake mushroom 2 (mushroom also to be possible, my brother is such makes) the seasoning:

oil 2 big spoon salty right amount soy sauce right amount sugar 1 small spoon chicken powder 1 small spoon rice wine 1 small spoon procedure 1) does the shiitake mushroom thoroughly soaked after the lukewarm water, pushes does the water to sliver the particles;

2) 1) puts in the pot to add the few water, the soy sauce, the sugar, the chicken powder, the halogen to gets interested, the juice receives does, dries in the sun coolly;

3) the egg adds the few salts, the rice wine and the chicken powder hits uniform, joins the halogen good shiitake mushroom to mix evenly;

4) in the wok puts in the oil, after burning the heat, 3) puts in fries ripe rapidly;

香菇炒雞蛋 答案補充 香 菇 炒 雞 蛋

材料：

雞蛋 4個

干香菇 2個（蘑菇也可以，我哥哥就是這么做的）

調料：

油 2大匙

鹽 適量

醬油 適量

糖 1小匙

雞粉 1小匙

米酒 1小匙

做法

1）干香菇用溫水泡透后，擠干水切成碎粒；

2）將1)放鍋中加少量水、醬油、糖、雞粉，鹵至入味，汁水收干、晾涼；

3）雞蛋加少量鹽、米酒和雞粉打勻，加入鹵好的香菇拌勻；

4）炒鍋中放入油，燒熱后將3)放入迅速炒熟；

酸辣魚

魚加工后，剞刀，用鹽、料酒、姜、蔥著味。鍋中放油，放入魚炸至緊皮撈起。泡青菜切成細絲。鍋內加入濕淀粉收汁亮油，放入味精，撒上蔥花，將汁澆在盤內即成。味濃厚，泡菜味突出，具有濃郁的四川民間家常風味，如不加豆瓣則為四川傳統(tǒng)名菜“泡菜鯫魚”。

Hot and sour fish

Fish processing, Ji knife, salt, cooking wine, ginger and green onions to taste. Bowl oil, fish Zhadie Add Remove skin tight. Cut foam vegetables filaments. Wet starch to join the pan-juice oil, Add monosodium glutamate, Sprinkle with chopped scallion, pouring juice in the top set. Strong flavor, taste kimchi prominent, with a thick Sichuan civil, family style, such as watercress is not the traditional Sichuan dishes, Zou pickle fish.