英语菜谱制作过程

晕吧`人家要的是食谱,给你一个西红柿炒蛋的西红柿炒鸡蛋中英文菜谱配料：植物油，盐。注意，西红柿炒鸡蛋不用放鸡精或者味精，因为西红柿炒鸡蛋是吃一个“鲜”字，而西红柿炒鸡蛋的时候就有形成鲜味的物质析出，不需要再放提鲜的味精或者鸡精。这也是做这道菜的时候不放葱姜蒜的原因。制作方法：1。西红柿切成块，要大小不一，什么形状无所谓，鸡蛋打开放入碗中，打匀，放入少许的盐。2。锅内放入适量（炒鸡蛋的时候，油放多少很关键，我的经验是放相当于鸡蛋液的2／3）的油，等油热了的时候，（我后面详细讲如何判断油的温度），倒入鸡蛋液，注意这个时候，鸡蛋液会自然的凝固，不要动，等到这个鸡蛋液都凝固的时候（要小心油干了，造成鸡蛋糊了），用饭铲（也叫炒勺）从鸡蛋的边缘轻轻进入，将鸡蛋翻过来，煎一下，等两面的颜色都呈现金黄的颜色时候，把鸡蛋从锅里取出来（也可以不取，不过等熟练以后再说吧），这个时候锅里面应该还有一些油，把西红柿翻进去，翻炒几下，由于西红柿里面含有大量的水分，会有水份析出，这个时候把炒好的鸡蛋放进去，放入少许盐，翻炒几下，出锅。ps：有人喜欢做的时候，放一些水进去，本人不推荐，其实西红柿里的水份完全够用了，不用放水。还有，现在的西红柿质量不好，炒出来的菜不甜还有些苦味，出锅的时候可以适量放一些白糖。西红柿炒鸡蛋英文菜谱:thetomatofriestheeggrawmaterial:egg3,tomato150grams,vegetableoil4soupspoon,salt,monosodiumglutamaterespectivelyrightamount,sugar1soupspoon.manufactureprocess:after1st,burnsthetomatocleaningwiththeboilingwater,goestotheskin,goestothepeduncle,thesliceisreadytobeused.2nd,infiltratestheegginthebowl,addsthesalt,evenlyisreadytobeusedwiththechopsticksfullwhipping.3rd,thewokputstheoil3soupspoontoburntheheat,putsintheegginthepottofryisripelyabundantisreadytobeused.4th,thesurplusoilwillburntheheat,willgetdownthetomatopiecetostir-frybeforestewingfries,putsthesalt,thesugarfriesthemoment,willpourintotheeggtoturnfriesseveralpotsnamelytobecome.whenstirsfrysystemthisvegetable,wantsthestrongfiretobeintensive.althoughthisvegetableistheordinariestsimpledish,butfriesqualitymayknow.iscalledthecookingtechniquenowatlast.

Basic muffins:Ready in 30 minsIngredientsServes: 1 egg120ml milk4 tablespoons vegetable oil200g plain flour100g caster sugar2 teaspoons baking powder1/2 teaspoon saltPreparation methodPrep: 10 mins | Cook: 20 mins1.Preheat oven to 200 C / Gas 6. Grease muffin tin or use bun paper cases.2.Beat egg with a fork. Then stir in milk and oil. Sift flour into a large bowl. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.3.Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown.

1、香妃鸡(steamed chicken with saltedsauce)

2、糖醋鸡块（chicken in sweet and sour sauce）

3、三杯鸡翼（chicken wings in three cups sauce）

4、赛海蜇拌火鸭丝（shredded roast deck with wnow fungus)

5、杂菜拌鸭脷(duck tongues with assorted vegetables)

6、卤炸乳鸽(deep-frie pigeon in spiced sauce)

7、蜜糖子姜鸡（honey chicken with ginger shoors)

8、苹果咖喱鸡(curry chicken with apple)

9、百花凤翼（stuffed chicken wings with shrimp paste)

10、香荽鸭翼(duck wings with coriander)

11、陈皮鸭脷(fried duck tongues with tangerine peel)

12、榄仁炒鱼环(fried minced dace with olive seeds)

13、黑豆煲鱼头汤(fish head soup with black beans)

1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.

2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.

3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.

4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper.

5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges.

6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.

7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.

8. Serve in a hot bowl with plain or fried rice.

糖醋鲤鱼的制作注意：

1、鲤鱼鱼腹两侧各有一条同细线一样的白筋，去掉可以除腥味。2、鲤鱼因为它们本身就具有很好的鲜味，所以制作过程中可以不放味精。

3、鲤鱼剖开洗净，放牛奶中泡一会儿可除腥提鲜。

4、炸鱼时手提鱼尾，边炸边用热油淋浇鱼身，定型后再全部入油浸炸。5、做汤的时候注意口味的调和，勾芡的时候浓度要把握好。

西班牙小油条配巧克力酱

Ingredients

配料

50g butter, melted

50g黄油，融化

½ tsp vanilla extract

½茶匙香草精

250g plain flour

250g纯面粉

1 tsp baking powder

1茶匙发酵粉

about 1 litre sunflower oil

约1公升葵花籽油

few chunks of bread

几大块面包

For the sauce

酱料

200g bar dark chocolate, not too bitter, broken into chunks

200g黑巧克力棒，不要太苦的，弄成块

100ml double cream

100ml高脂厚奶油

100ml whole milk

100ml全脂牛奶

3 tbsp golden syrup

3汤匙金黄色蔗糖浆

½ tsp vanilla extract, if you have some

½茶匙香草精（如果有的话）

For the cinnamon sugar

肉桂糖

100g caster sugar

100g细砂糖

2 tsp cinnamon

2茶匙肉桂

Method

做法

1.Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract.

壶里水烧开，量好350ml沸水倒进罐里，加入融化的黄油和香草精。

2.Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.

把面粉和发酵粉筛好，放入一个大的搅拌碗中，加入一大捏盐。

3.Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.

面粉中间挖个洞，倒入罐里的混合物，用木匙快速搅拌，直到没有面疙瘩。

4.Rest for 10-15 mins while you make the sauce.

放置10-15分钟，你可以利用这个时间做酱料。

5.Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

把所有酱料配料放进平底锅里，使它们慢慢融合在一起，偶尔搅拌一下直到酱料光滑发亮。开小火保温。

6.Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

在一个大炖锅中倒入三分之一的油，加热45秒至1分钟至面包块变成棕色。在盘子里铺上厨房纸，把砂糖和肉桂充分混合。

7.Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size.

挤花袋上安一个星形花嘴，1.5-2cm宽正好。

8.Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.

把放置备用的面团放入挤花袋里，挤出2-3条直接放入平底锅中，用厨房剪刀把每条面团剪开。

9.Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray.

用锅炸至金黄酥脆，然后用篦式漏勺捞出来，放在铺好厨房纸的盘上把油沥干。

10.Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.

剩下的面团分批炸好，同时在炸好的西班牙小油条上涂上肉桂糖。

11.Once you’ve cooked all the churros, serve with the chocolate sauce, for dipping.

所有小油条都炸好以后，把巧克力酱作为蘸料一起端上桌。

扩展资料：

西班牙油条（西班牙语：Churros直译油条），亦作西班牙式炸小油条吉事果，拉丁果，是一种源于西班牙的条状面食，但亦在拉丁美洲、法国、葡萄牙、美国及加勒比海多个以拉美裔人口为主的岛屿盛行。

西班牙油条与中国的油条类似，两者都是当地早餐时经常会食用的食品. 西班牙油条的制作技术可能是从中国经葡萄牙传入的。

参考资料：西班牙小油