怎么做火锅英语

Procedure:1st, Mao Gan floats with the clear water whitens only, the piece becomes a centimeter wide long thin slice, floats with the cold water. Liver, waist and beef even piece Cheng Youbo big piece. 2, the onion and the tender garlic shoots sliver 7 110 centimeter long section. The fresh vegetables (cabbage, celery,) the cabbage, the peashoots may), with the clear water cleaning, rip the lengthy picture. 3, the bean drum, the bean petal mince. The wok sets at on the medium baking temperature, gets down when the butter 75 grams, burn maturely to eight (approximately 180℃), puts in the bean petal to fry crisply, joins Jiang Mo, the chili powder, the Chinese prickly ash to fry the fragrance, the re-entry steamed beef soup fever boils, moves to the strong fire, puts in the cooking wine, the bean drum, the glutinous rice wine juice, the fever boils the taste, casts aside the completely spume, namely for hot pot thick gravy. 4, divides into the sesame oil and the monosodium glutamate 4, the furnishing 4 taste small dishes, for dips edible. Near eating when) boils the thick gravy fever the table, each kind of meat vegetable raw material distinction enters in every time the plate, with the refined salt, the butter 125 grams at the same time on tables, besides the spinal cord, the onion, the tender garlic shoots must under enter the hot pot first, other raw materials enter by the guest along with the food along with. Very hot, and right amount joins the refined salt and the butter according to the soup taste shade. 答案补充 The sesame oil 40 grams, the monosodium glutamate 4 grams, the chili powder 40 grams, ginger end 50 grams, Chinese prickly ash 4 grams, refined salt 10 grams, the bean drum 40 grams, awake the bad juice 100 grams, dan the county bean petal 125 grams, the cooking wine 15 grams, the ripe butter 200 grams, the steamed beef soup 2250 grams. Other mother stocks defer to their taste to come.

Chongqing Hot Pot:Hot pot - is the most famous and favorite dish in Chongqing.Chongqing local people consider the hot pot a local specialty,which is noted for its peppery and hot taste,scalding yet fresh and tender.People gather around a small pot boiled with charcoal,electric or gas filled with flavorful and nutritious soup base.You have a choice of spicy,pure and combo for the soup base.Thin sliced raw variety meat,fish,various bean curd products and all kinds of vegetables are boiled in the soup base.You then dip them in a little bowl of special sauce.Be careful since the spicy soup base is burning hot.First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan.Now is a very popular local flavor and can be found at every corner of the city.There are a great variety of hotpots,including Yueyang Hotpot,Four Tastes Hotpot,Yashan Hotpot and Fish Head Hotpot.If you are adventurous enough,you can basically cook anything with hot pot,e.g.,pig's brain and duck's kidney.Chongqing people love their hotpot,especially when the weather is steamy.The fire dances under the pot,the heavily oiled and spiced soup boils with hazy steam,and the people are bathed in sweat.Although hotpot can be found wherever there are street vendors or small restaurants,chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce

及翻译 Chongqing Hot Pot:

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