菜谱英文介绍

THE SETTING麻婆豆腐可以在午餐或是晚餐时候享用，根据场合和食客的不同，可配以一道清炒时蔬，或是几个冷盘，其它一些主菜，还有汤。在成都，街头巷尾随处都能吃到还过得去的麻婆豆腐，无论是金碧辉煌的大饭店，还是一人主厨的简陋的大排档。Mapo dofu is a lunch or dinner food to be enjoyed -- depending on the occasion and the company -- with a simple stir-fried green vegetable or an array of cold starters, other main dishes and soup. In Chengdu, you're rarely more than a city block from a passable version, whether it's served in an establishment dripping with gold leaf and crystal chandeliers or a rustic open-air eatery run by a lone cook working a single wok.麻婆豆腐也是非常适合家庭准备的一道家常菜。出生于成都的美籍华人、在中国西南地区为荷花美食游（Lotus Culinary Travel）担任导游的左子英（音）表示，比起饭店的版本，家常麻婆豆腐通常不会那么油腻，用料也要简单一些。左女士在家准备麻婆豆腐的时候，只用豆腐和一些辣椒油，不放那么多豆瓣酱。而且她经常用切好的葱段代替蒜苗。The dish is also a comfort food well-suited to preparation at home. According to Chinese-American Zuo Ziying, who was born in Chengdu and who conducts tours in southwest China for Lotus Culinary Travel, jiachang or home-style versions of mapo dofu are usually less oily and more simple than those cooked in restaurant kitchens. When Ms. Zuo prepares the dish at home, 'I make it with just tofu cubes and some chili oil, and not so much beanpaste.' And she often substitutes chopped scallion greens for suanmiao (the local leek).辣椒即可温暖身体，又可让人发汗，而成都的冬天寒冷刺骨，夏天又闷热无比，因此麻婆豆腐是非常适合成都常年潮湿气候的一道美食。Chilies both warm the body and induce a cooling sweat, so mapo dofu is a dish made-to-order for Chengdu's perennially humid climate, with its bone-chilling winters and oppressively muggy summers.

英语菜谱 全都是英文吗？今天刚刚学会了蔬菜汤和烤红菜——培根：红菜汤： red lectuce 1 kg ,--rough dice , butter 30g , sugar : 30g cide vinigar 20g , onion dice 20g , peper and salt 10g , mix them and put them in oven for 30 Min. then put 250 g bacon , that is done!2. vegetable Soup: Butter 30g , 200g onion dice , 100g other diced vegetable including : carrot , green pepper , green onion , celery , 1 Kg chicken soup . 1 . put the pot on stove , then put the butter and those dices ,3 after 5 minutes femating , put the 1Kg chicken soup together , after 20--25 min, the soup is done . but use a soup electronic griller to mix it , put 10g salt and pepper .after well mixed , agreet soup is done.This is what I made just now .Good luck !

The Famous Peking Duck（北京烤鸭介绍） 北京烤鸭 中国传统菜谱 by Guest Author Ronghe YuEdited by Rhonda ParkinsonAlong with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous duck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The duck here is said to be the best in Peking, and the service is very good as well.Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the ducks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.Peking Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty duck is surely in the shade.When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the duck. But it is not necessary to order extra soup, for the duck-bone soup is always included in your order. It will be served as the rear dish for the dinner.In my four visits to the different duck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the duck there was quite moderate----400 RMB Yuan for a duck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.About the Author:Ronghe Yu graduated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe（咕咾肉的做法）菜谱 recipes 咕咾肉 中国传统菜谱This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.Serves 4 to 6Ingredients:* 3/4 pound pork tenderloin* 2 - 3 teaspoons soy sauce* Pinch of cornstarch* Sauce:* 1/4 cup sugar* 2 tablespoons ketchup* 2 tablespoons dark soy sauce* 1/4 teaspoon salt* 1/2 cup water or reserved pineapple juice* 1/4 cup vinegar* 1 tablespoon cornstarch dissolved in 4 tablespoons water* Batter:* 1/3 cup flour* 1/3 cup cornstarch* 1 egg white, lightly beaten* 1 tablespoon vegetable oil* 1/3 cup warm water, as needed* Other:* 1 carrot* 1/2 red bell pepper* 1/2 green bell pepper* 1/2 cup pineapple chunks* 3 cups oil for deep-frying, or as neededPreparation:Directions for sweet and sour porkCut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.Heat the oil for deep--frying to 375 degrees Fahrenheit.For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.

菜谱的英文单词有menu,cookery book.

menu的英式读法是['menjuː]；美式读法是['menjuː]。作名词意思是菜单，菜的款式。

cookery book的英式读法是['kʊkbʊk]；美式读法是['kʊkbʊk]。作名词意思是烹饪书；食谱。作形容词意思是(食谱)附有步骤的。

相关例句：

1、We only have an a la carte menu.

我们只有分类菜单。

2、This cookery book is writen by a real epicure.

这本食谱是由一位真正的美食家写的。

扩展资料：

单词解析：

1、用法：

n. (名词)

1）menu的基本意思是“菜单”,一般指饭店中开列各种菜肴名称的单子。menu还可指“饭菜”,可用作不可数名词,也可用作可数名词。

2）menu有时还可指在电脑程序运行中出现在屏幕上供选择用的“项目单,指令单”等。

2、词汇搭配：

动词+～

1）bring a menu 送上菜单

2）hand a menu 递给菜单

3）pick up menu 拿起菜单

形容词+～

1）admirable menu 美餐

2）Chinese menu 中餐

3）European menu 西餐

参考资料：

百度百科-menu

Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.

（麻婆豆腐，是四川省传统名菜之一，属于川菜。）

The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.

（主要原料为配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）

The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.

（麻来自花椒，辣来自辣椒。）

This dish highlights the "hot and spicy" features of sichuan cuisine.

（这道菜突出了川菜“麻辣”的特点。）

It has a unique taste and smooth taste.

（其口味独特，口感顺滑。）

Today, mapo doufu travels far and wide.

（如今，麻婆豆腐远渡重洋。）

In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.

（在美国、加拿大、英国、法国、越南、新加坡、马来西亚、日本、澳大利亚等国安家落户。）

From a home - style dishes jumped onto the great hall, has become an international food.

（从一味家常小菜一跃而登上大雅之堂，成了国际名菜。）

扩展资料

麻婆豆腐历史起源：麻婆豆腐始创于清朝同治元年（1862年），在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。店主陈春富（陈森富）早殁，小饭店便由老板娘经营，女老板面上微麻，人称"陈麻婆"。

当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。

参考资料来源：百度百科-麻婆豆腐

参考资料来源：百度百科-家常菜

牛肉类 BeefXO酱炒牛柳条：Sautéed Beef Filet in XO Sauce 爆炒牛肋骨：Sautéed Beef Ribs彩椒牛柳：Sautéed Beef Filet with Bell Peppers白灼肥牛：Scalded Beef菜胆蚝油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce菜心扒牛肉：Grilled Beef with Shanghai Greens川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style葱爆肥牛：Sautéed Beef with Scallion番茄炖牛腩：Braised Beef Brisket with Tomato干煸牛肉丝：Sautéed Shredded Beef in Chili Sauce干锅黄牛肉：Griddle Cooked Beef and Wild Mushrooms罐焖牛肉：Stewed Beef en Casserole锅仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce锅仔萝卜牛腩：Stewed Beef Brisket with Radish杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper蚝皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper黑椒牛柳：Sautéed Beef Filet with Black Pepper黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper黑椒牛柳条：Sautéed Beef Filet with Black Pepper黑椒牛排：Pan-Fried Beef Steak with Black Pepper红酒烩牛尾：Braised Oxtail in Red Wine胡萝卜炖牛肉：Braised Beef with Carrots姜葱爆牛肉：Sautéed Sliced Beef with Onion and Ginger芥兰扒牛柳：Sautéed Beef Filet with Chinese Broccoli金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic牛腩煲：Braised Beef Brisket en Casserole清汤牛丸腩：Consommé of Beef Balls山药牛肉片：Sautéed Sliced Beef with Yam石烹肥牛：Beef with Chili Grilled on Stone Plate时菜炒牛肉：Sautéed Beef with Seasonal Vegetable水煮牛肉：Poached Sliced Beef in Hot Chili Oil酥皮牛柳：Crispy Beef Filet铁板串烧牛肉：Sizzling Beef Kebabs铁板木瓜牛仔骨：Sizzling Calf Ribs with Papaya铁板牛肉：Sizzling Beef Steak土豆炒牛柳条：Sautéed Beef Filet with Potatoes豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce鲜菇炒牛肉：Sautéed Beef with Fresh Mushrooms鲜椒牛柳：Sautéed Beef Filet with Bell Peppers豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce香芋黑椒炒牛柳条：Sautéed Beef with Black Pepper and Taro香芋烩牛肉：Braised Beef with Taro小炒腊牛肉：Sautéed Preserved Beef with Leek and Pepper小笋烧牛肉：Braised Beef with Bamboo Shoots洋葱牛柳丝：Sautéed Shredded Beef with Onion腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts中式牛柳：Beef Filet with Tomato Sauce, Chinese Style中式牛排：Beef Steak with Tomato Sauce, Chinese Style孜然烤牛肉：Grilled Beef with Cumin孜然辣汁焖牛腩：Braised Beef Brisket with Cumin家乡小炒肉：Sautéed Beef Filet, Country Style青豆牛肉粒：Sautéed Diced Beef with Green Beans豉油牛肉：Steamed Beef in Black Bean Sauce什菜牛肉：Sautéed Beef with Mixed Vegetables鱼香牛肉：Yu-Shiang Beef （Sautéed with Spicy Garlic Sauce）芥兰牛肉：Sautéed Beef with Chinese Broccoli雪豆牛肉：Sautéed Beef with Snow Peas青椒牛肉：Sautéed Beef with Pepper and Onions陈皮牛肉：Beef with Dried Orange Peel干烧牛肉：Dry-Braised Shredded Beef, Sichuan Style湖南牛肉：Beef, Hunan Style子姜牛肉：Sautéed Shreded Beef with Ginger Shoots芝麻牛肉：Sautéed Beef with Sesame辣子牛肉：Sautéed Beef in Hot Pepper Sauce什锦扒牛肉：Beef Tenderloin with Mixed Vegetables红烧牛蹄筋：Braised Beef Tendon in Brown Sauce三彩牛肉丝：Stir-Fried Shreded Beef with Vegetables西兰花牛柳：Stir-Fried Beef Filet with Broccoli铁锅牛柳：Braised Beef Filet in Iron Pot白灵菇牛柳：Stir-Fried Beef Filet with Mushrooms芦笋牛柳：Stir-Fried Beef Filet with Green Asparagus豆豉牛柳：Braised Beef Filet in Black Bean Sauce红油牛头：Ox Head with Hot Chili Oil麻辣牛肚：Spicy Ox Tripe京葱山珍爆牛柳：Braised Beef Filet with Scallion阿香婆石头烤肉：Beef BBQ with Spicy Sauce菜远炒牛肉：Sautéed Beef with Greens凉瓜炒牛肉：Sautéed Beef with Bitter Melon干煸牛柳丝：Sautéed Shredded Beef柠檬牛肉：Sautéed Beef with Lemon榨菜牛肉：Sautéed Beef with Pickled Vegetable蒙古牛肉：Sautéed Mongolian Beef椒盐牛仔骨：Sautéed Calf Ribs with Spicy Salt辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce荔枝炒牛肉：Sautéed Beef with Litchi野山椒牛肉丝：Sautéed Shredded Beef with Wild Pepper尖椒香芹牛肉丝：Sautéed Shredded Beef with Hot Pepper and Celery堂煎贵族牛肉（制作方法：黑椒汁、香草汁）：Pan-Fried Superior Steak （ with black pepper sauce / vanilla sauce）香煎纽西兰牛仔骨：Pan-Fried New Zealand Calf Chop沾水牛肉：Boiled Beef牛肉炖土豆：Braised Beef with Potatoes清蛋牛肉：Fried Beef with Scrambled Eggs米粉牛肉：Steamed Beef with Rice Flour咖喱蒸牛肚：Steamed Ox Tripe with Curry芫爆散丹：Sautéed Ox Tripe with Coriander

a recipe (book); a cookbook; a cookery book