黄朱朱妈美女
Szechwan Eggplant Stir-Fry 四川式炒茄子Ingredients 材料3 chinese eggplants (sliced in 12 inch pieces then quartered) 3条茄子（切成12寸长，然后切丁）1/2 cup chicken broth 半杯鸡汤1 tbsp brown sugar 1勺黄糖2 tbsps soy sauce 1勺酱油1 tsp potato starch (corn) 1小勺土豆淀粉（玉米粉）cilantro (optional) 芜荽（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个大蒜瓣 （可选择剁碎）1 dash pepper 少量胡椒粉1 tbsp olive oil (butter) 1勺橄榄油 （黄油）Directions: 步骤：1In medium pan at medium heat, add butter or olive oil then minced garlic.用中火烧热锅，加入黄油或橄榄油，然后加入蒜米。2When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.蒜米变浅褐色的时候，加入茄子，大概炒个3分钟。3In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.准备一个碗，加入酱油，糖，土豆淀粉，芝麻油，米醋。4Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.往锅里倒入半杯鸡汤混合，煮上2分钟。5Add the previously mentioned mixture to the mix, along with the celery.将刚提及的混合物加入并搅拌，加上芹菜。6Turn down heat to a low and cook for another minute or so.关小火，再煮大约1分钟。7Add pepper and cilantro to taste and leave on the burner until ready to serve.加入胡椒粉和芜荽，调味，移开锅子即可上菜。8Tip: Would probably taste pretty good with mushrooms.提醒：加入菌类会更好吃。 P/s:纯手工翻译。
Shenyangman。
食谱的英文是： recipes或者cookbook。
相关短语
1、大众/家常食谱popular/everyday recipe.
2、减肥食谱fat depletion diet.
3、按照新的食谱做菜cook with a new recipe.
4、一周食谱menu of the week.
食谱介绍
食谱，又称菜谱，是一种教人料理食物的文件或书籍，语出清代吴炽昌《客窗闲话续集，一技养生》：“又 张生 ，系鹾商子。一无所长，惟好口腹，广搜古今食谱而准酌之。”
菜谱是烹调厨师利用各种烹饪原料、通过各种烹调技法创作出的某一菜肴品的烧菜方法。现代餐厅中，商家用于介绍自己菜品的小册子，里面搭配菜图，价位与简介等信息。“菜谱”一词来自拉丁语，原意为“指示的备忘录”，本是厨师为了备忘的记录单子。
现代餐厅的菜单，不仅要给厨师看，还要给客人看。我们可以用一句话概括：“菜谱是餐厅提供的商品目录和介绍书。它是餐厅的消费指南，也是餐厅最重要的名片。”
梦想成真罗
这个是椰浆饭的英文版食谱，是 wch21cn 那天向我要求的，我翻译了给他，希望那些不懂华语的也能够从这里参考哦！！ Nasi Lemak Ingredients A:uncooked rice 300 g (washed) coconut milk 450 ml(from 1/2 coconut)salt 1 tsp pandan leaves 3 pieces(knotted)Ingredients B:oil 4 tbspikan bilis 90 gIngredients C:onion 1(sliced)asam jawa 1 tsp(mixed with 2 tbsp water and squeezed out asam juice)sugar 1 tsp or to tastesalt 1/4 tsp or to taste Sambal(pounded):dried chilli 5（soaked)red chillies 3shallots 6garlic 2 pipslemongrass 1 stalk(sliced)belacan powder 1 tspTo serve:hard-boiled eggs 2-3(halved)cucumber 1(sliced)fried peanutsMethod:1. Put all ingredients A into a steaming tray and steam over high heat until rice is cooked and dry or just put it into rice cooker..Stand for 15 minutes before fluffing up with fork or chopsticks.2. Heat oil and saute ikan bilis until golden brown and crispy. Remove from pan and keep aside.3. In remaining oil,saute pounded sambal ingredients until fragrant. Add onion and mix well. Add in asam juice,sugar and salt, cook until thick. Stir in fried ikan bilis and mix well. Taste and dish up.4. Wrap rice, sambal ikan bilis, cucumber, egg and peanuts with a piece of banana leaf. Can be served anywhere as a packed meal.
520mengcheng
酸辣鱼 鱼加工后，剞刀，用盐、料酒、姜、葱着味。锅中放油，放入鱼炸至紧皮捞起。泡青菜切成细丝。锅内加入湿淀粉收汁亮油，放入味精，撒上葱花，将汁浇在盘内即成。味浓厚，泡菜味突出，具有浓郁的四川民间家常风味，如不加豆瓣则为四川传统名菜“泡菜鲰鱼”。 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."
