糖醋排骨英文单词

Sweet and Sour Spare Ribs。

关于糖醋排骨的做法英语翻译：

1、排骨切成小块，加2汤匙料酒、1汤匙生抽、1汤匙香醋，搅匀，腌20分钟。

Chop ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, mix well, marinate for 20 minutes.

2、起油锅，油八分热时放入腌制好的排骨，煎至排骨变成棕色，盛出，油留到锅里。

Start the oil pan, when the oil is eight minutes hot, put the marinated spareribs in it, fry until the spareribs turn brown, put them out, and leave the oil in the pan.

3、油锅稍微加热一下，加入小半碗清水和1汤匙香醋，煮沸，再加入白糖、红糖，小火煮至变成粘稠状，煮的时候不断用筷子搅拌，防止糖粘锅。

Heat the oil pan a little, add a small half bowl of water and 1 tbsp of vinegar, boil it, then add white sugar and brown sugar, cook it over low heat until it becomes sticky, and stir with chopsticks to prevent the sugar from sticking to the pan.

4、换中火，倒入排骨，让排骨均匀地沾上糖醋汁。同时不断搅拌。再倒入1汤匙老抽、和5克食盐，翻炒，最后调入鸡精，撒上芝麻，即可出锅。

Change to medium heat, pour in the ribs, let the ribs evenly stained with sweet and sour juice. Stir constantly at the same time. Then pour 1 tablespoons of soy sauce and 5 grams of salt, stir fry, finally transfer chicken essence, sprinkle sesame seeds, then cook.

应该是直译吧，糖的英文是sugar，醋的英文是vinegar，sweet and sour的意思是酸甜，一个是佐料，一个是味道。

糖醋排骨(Sweet and Sour Spare Ribs)，是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜。它选用新鲜猪子排作主料，肉质鲜嫩，成菜色泽红亮油润。"糖醋"中国各大菜系都拥有的一种口味。糖醋排骨起源浙江，是典型的一道浙菜。正宗的糖醋排骨做法和用料都颇为讲究，一般排骨选用仔排、肋排。排骨需先去除血水，沥干腌制入味，然后裹上粉下油炸至表面金黄酥脆捞出备用，冰糖炒出糖色后放排骨入锅翻炒，最后淋上米醋调成糖醋味。这里一定要用米醋，陈醋味道太重影响口感!沪菜用料简单注重的是酸甜的口味里面用到了番茄酱 这也是沪菜的特点，浙菜用料丰富，做法精细，色、香、味具全;川菜做糖醋排骨讲究排骨精选与糖盐醋的搭配 。

sweet and sour pork这个是常见翻译，就是甜甜酸酸的猪肉，如果你想强调是排骨，不是纯肉，可以用rib这个词望采纳