龙舌兰日出shine
写作思路：根据题目要求，介绍这道菜的做法。
This dish is made of nine main ingredients: fish, cooking wine, pine nuts, pepper, tomato sauce, salt and vinegar.
这道菜是用鱼、料酒、松子、胡椒、番茄酱、盐和醋等9种主要食材做成的。
First of all, you should clean the fish and remove its bones and organs.
首先，你应该把鱼弄干净，去掉它的骨头和器官。
Second, put the fish into the pot, add pepper and cooking wine, and then fry until discolored.
第二，将鱼放入锅中，加入胡椒粉和料酒，然后煎至变色。
Third, make the fish like a squirrel and pour the hot and thick marinade on the fish.
第三，把鱼做得像松鼠一样，把又热又浓的腌料倒在鱼上。
The last thing is to enjoy this beautiful and delicious squirrel.
最后一件事就是享受这只美丽美味的松鼠。
This dish is worthy of being the most brilliant pearl in Jiangsu cuisine.
这道菜不愧为江苏菜中最璀璨的明珠。
落叶无声2015
Kung Pao Chicken主料鸡肉300克 花生仁(生)30粒Ingredients 300 grams of chicken peanut (born 30 grains)辅料盐2勺 胡萝卜半根 黄瓜半根 干辣椒5个 葱1根 生姜2片 淀粉2勺 白糖1勺 酱油2勺 醋1勺 胡椒粉1/2勺 香油1/2勺 芥末油1/2勺Accessories salt 2 tsp carrot and half root cucumber half root dry pepper 1 onion 2 2 tablespoons of starch 1 tablespoons of sugar 2 tablespoons of 5 tablespoons of vinegar 1 tablespoons of 1/2 TSP 1/2 spoon of oil 1/2 spoon of spoon.宫保鸡丁的做法Gongbao Jiding approach1.准备食材1 prepared ingredients2.花生仁1小把 淀粉3小勺 青红椒适量、绿椒适量 干红尖椒5个 葱1小段 生姜2小片2 peanuts 1 small starch 3 tsp green peppers, moderate amount of green pepper red pepper 5 onion 1 piece of ginger 2 pieces3.红萝卜少半根切丁，黄瓜少半根切丁，干辣椒切小段3 carrot half undercut cucumber Ding, less than half of the undercut Ding, dried pepper cut short4.鸡肉用刀背拍松，切丁，放料酒、盐、花椒面搅拌，腌20分钟左右，放1勺淀粉搅匀继续腌10分钟4. Chicken with the knife blade Tataki, dice, put cooking wine, salt, pepper noodles stirring, marinate for 20 minutes or so, put 1 scoop of starch, stir well to marinate for 10 minutes5.青红椒 、绿椒、葱段切小丁，淀粉放适量水。把淀粉和青红绿椒、葱花混合在一起，放酱油、醋、香油、白糖、盐、芥末油、胡椒粉调好5 green peppers, green pepper, onion cut Ding, starch and put the right amount of water. The starch and green red and green pepper, chopped green onion mixed together, put soy sauce, vinegar, sesame oil, sugar, salt, mustard oil, pepper transferred good6.花生仁油锅炸好，出锅备用6 pan fried peanuts, pan reserve7.干辣椒油锅炸好，出锅备用7 dry chili pan fried, pan reserve8.胡萝卜丁油锅炸，炸至七八分的时候放黄瓜丁，出锅备用8 carrots pan fried, fried to seven or eight put cucumber Ding, pan reserve9.油锅放生姜，炸至金黄，捞去9 ginger oil, fry until golden, remove10.放鸡丁，等鸡丁泛白出锅，备用10 put the minced chicken minced chicken, etc. white pan, spare11.把多余的油倒出，只留一点儿底油，放干辣椒炸出香味11 the excess oil poured out, leaving only a little oil, put pepper fried flavor12.放鸡丁、放胡萝卜丁、黄瓜丁、花生米、干辣椒12, put minced chicken carrots, cucumbers, peanuts, dried chili13.放调合好的第五步的淀粉汁翻炒，大火收汁即可Fifth put a good 13 step of the starch juice stir fry, the fire can be collected juice双语对照
宜木构思家具
火锅：China's hotpot color scene, 100 pot thousand flavour. The famous such as chongqing spicy hot pot, spicy fragrance, kn goods, Guangdong seafood chafing dish, calcium bone pot food but not greasy, tasty limitless; The dog meat chafing dish, xiangxi enjoy "dog rolling three roll, the fairy staggered" of reputation, Beijing's mutton rinse boiler flavor chic, condole person appetite. In addition, hangzhou's "three fresh pot", hubei "venison pot", northeast of "white pot", Hong Kong's "beef pot", Shanghai "assorted hotpot" etc, also does not have flavor, inviting saliva, it is also the site of the cold winter "table, spring breeze" for diners by the great relish 春卷：Spring rolls, say again merchant, wafers. Is the han nationality folk festival traditional foods. Popular around China in popularity, the jiangnan area. Folk except for their own home edible outside, used for customer.宫保鸡丁：Kung pao chicken, Ian cuisine traditional dish, the chicken, dry chili, such as peanut multiple-refined treatments.and and into. Due to its entry fresh spicy chicken with peanuts and crispy, widely popular. Especially in America, Britain and other western countries, kung pao chicken "overrun," a few into Chinese food pronoun, situation is similar to the Italian food spaghetti.
