(完整)英文食譜中英雙語(完整)英文食譜中英雙語(完整)英文食譜中英雙語英文食譜：紅燒排骨的做法BraisedSpareRibsinBrownSauce中英雙語Howtomakehome-styleChineseporkribstenderwithoutover-cooked?TodayIwouldliketorecommendthispopulardishwhichisoneofourfamilyfavorites.Therecipeissupereasy,theaddedsweetandsourtastewouldmakeyourmouthwater。家常排骨怎么紅燒才好吃？不用長時間燉也能讓它嫩？今天向大家推薦的是我家飯桌上的美味紅燒排骨,家里大人小孩都喜歡。一點點糖醋味，入味也挺適合.做法超級簡單，當我很想偷懶時也會考慮做它。Yield：3-4servings（3—4人份）/Starttofinish:20minutes（用時20分鐘左右)Ingredients：原料:。1+3/4cup（300g）porkspareribs，cuttosmallpieces（2inches）。1+3/4cup（300g）排骨，切小塊.1/3cup（about8)smallbabycarrots.1/3cup（約8個）小胡蘿卜.2/3cupyellowonions，shredded.2/3cup洋蔥，切細條或切丁。1/2cupyelloworgreenpeppers，cuttostrips.1/2cup黃椒或青椒，切條SeasoningsandSauces：調(diào)料：(1).2Tbsp.Chinesecookingwine2tbsp老酒.2tsp。Chinesevinegar2tsp香醋.1pieceginger1片姜。1clovegarlic，crushed1個蒜瓣泥.3—4piecesdryorangepeel3-4片干陳皮。6-8piecesSzechwanpeppercorn幾個花椒.2piecesanise2個八角.2tbsp。water2tbsp水.3tbsp。lightsoysauce3tbsp生抽(2)。1tbsp.starch1tbsp嫩肉淀粉或地瓜粉(3）.2tbsp。vegetableoil2tbsp蔬菜油（4）。1tsp.darksoysouce1tsp老抽.2tbsp。crystalrockcandy2tbsp冰糖。3/4cupwater3/4cup水Method:做法：1.Combinetheporkribswiththemarinadesauce(1)，setabout10mimutes。1、將排骨放入調(diào)料（1),腌10分鐘。腌過排骨后的余下調(diào)料留著，備用。2。Thenmixtheporkribswiththestarch（2)，setabout1mimutes.2、從調(diào)料（1）中取出排骨，均勻抹上調(diào)料（2）,腌1分鐘。3.Heat2tablespoonsoilinthepanatmedium—highheat.Addthegingerfirstthenstirinonion,stirtogetherforhalfaminute,oruntilonionistranslucent。3、用一個姜片抹油鍋，然后中高火燒熱放入蔬菜油，再放入洋蔥炒約半分鐘至半透明。4、Addtheporkribsandcontinuestirringforabout2minutes，untiltheporkribsturnlightlybrownonbothsides。4、然后放入排骨炒一會,待排骨有點上焦，即倒入腌過排骨后的余下調(diào)料，和調(diào)料（4）。5、Thenaddtherestofremainedmarinadesauce（1）,andsauce（4）,stirafewtimes，thencookatmediumheatwithcoveruntilonethirdofthesauceisleft。5.然后根據(jù)個人口味放調(diào)料1和4中的調(diào)料，然后用中火men至剩1/3的汁兒左右6、Addthecarrotsandpeppers,stirafewtimes,coverthencookuntilthemeatistenderandthesaucestartstothickeneslightly，（add1tsp。Chinesearomaticvinegarforbettersmellandtaste），nowitisreadytoserve。Enjoy!5、蓋上鍋蓋讓排骨中火燒，燒至水余1/3時,再放入黃椒或青椒、和胡蘿卜，直至水快燒干，（依排骨口味，可以再適當加入1tsp香醋速炒一下。或者不加也可以。）排骨成略粘稠狀態(tài)，起鍋裝盤.糖醋排骨的做法SweetandsourporkchopsIngredient配料：freshporkchop排骨一斤切斷abitofwhitesugar白糖tablesalt鹽Chinesevinegar醋Chinesecookingwine料酒soysauce醬油Chineseonion大蔥，不是香蔥(小蔥)direction做法1。freshandchoppedpork—chop排骨切斷2。cleanintap-water用清水將排骨洗凈3.deep—fryforafewminutes用油炸一會兒4。getouttheporkchopaftertheyturnbrowninoil排骨炸至棕色將排骨撈出來5。stirthepork—chopwithotherspices與其它調(diào)味料一起翻炒6。putsalt,sugar，vinegar..。.andstir放鹽，糖，醋，然后繼續(xù)翻炒7.stiruntilbeingdry收汁兒---——-———---——-----———--—--—做法二：1。小排500克焯水后，煮三十分鐘，肉湯可以煮面條，別倒掉了.2.用一湯匙料酒，一湯匙生抽，半湯匙老抽，二湯匙香醋（不是白醋)腌漬20分鐘。3.撈出洗凈控水備用，炸制金黃，油別放多，可以省油，只要翻身的勤就好了。4.鍋內(nèi)放排骨，腌排骨的水，三湯勺白糖（大膽的放糖吧，三湯匙，別怕多）。半碗肉湯大火燒開,調(diào)入半茶匙鹽提味。5。小火燜十分鐘大火收汁，收汁的時候最后加一湯匙香醋,那個酸甜口就出來了。6。臨出鍋撒蔥花芝麻，少許味精。竅門：1，如何外酥里嫩——煮30分鐘,這樣再大火熱油炸到外面焦黃，就外酥里嫩了。如果用生排骨直接炸，容易老2,為啥要腌漬，因為熱鍋熱油迅速封住了肉外表，做糖醋汁的時候不容易吸收進去，排骨里面有肉腥味3，怎么炸排骨?——大火猛催，反正已經(jīng)煮了三十分鐘，早熟了，所以只要保證外面脆就可以了。MushroomPork香菇炒肉Technology：fried工藝:炒MushroomPorkproductionofmaterials:香菇炒肉的制作材料:Ingredients：主料：Pork(lean)200gramsofmushrooms（fresh)200g豬肉（瘦)200克，香菇（鮮）200克Seasoning：lard(refining）75grams，3gramsofsalt,cookingwine10grams,15gramsofgreenonions，starch(corn)10gramsofMSG3grams,8gramsofginger,pepperpowder,1gram,1gramofpepper調(diào)料:豬油（煉制）75克,鹽3克,料酒10克，大蔥15克，淀粉（玉米）10克，味精3克，姜8克,花椒粉1克,胡椒粉1克Practices:做法:1.meatandmushroomslices，respectively;1。肉和香菇分別切片；2。meat，salt,cookingwineandmixwellonthewetstarchslurry;2.肉用鹽、料酒拌勻，漿上濕淀粉；3。withcookingwine,monosodiumglutamate,onion，ginger，soup，peppernoodles，blackpepper，wetstarchintojuice;3.用料酒、味精、蔥、姜、湯、花椒面、胡椒面、濕淀粉對成汁；4.wokhotgrease，oilheatunderthemeatafter，whilepromotingthebottomwithaspoonuntiltheporkspread；4。炒鍋燒熱注油,油熱后即下肉片，邊下邊用勺推動,待肉絲散開；5。tobeshedtaste，addmushroomsandfryafewtimes,thenpouronthegoodjuice,tobeturnedevenwhenblisteringserve.5.待散出味后加香菇炒幾下，再倒入對好的汁,待起泡時翻勻即成.啤酒鴨塊ingredient：新鮮鴨1只（約重1000克)牛肚250克豬肉片250克afreshduck(about1kg），oxtripe250g，porkslices250g豬肚150克午餐肉1聽豆腐皮250克porktripe150g，thinsheetsofbeancurd250g,萵筍250克青菜300克藕300克asparaguslettuce250g，lotus300g調(diào)料：啤酒350克菜油200克(約耗135克）beer350gvegetableoil200g豬油100克豆瓣醬30克lardoil100g,thickbroad-beansauce30g泡姜片30克泡辣椒節(jié)40克pickledpepper40g蒜瓣10瓣老姜50克garlicclove10pcsginger50g花椒15克白糖25克Chinesepricklyash15gsugar25g精鹽10克味精5克salt10gmonosodiumglutamate5g胡椒面3克Pepper3g制法：Cookmethod:１、將鴨子除去內(nèi)臟、抓尖、嘴殼、去盡殘毛，洗凈，用紗布搌干水分,takeoffvisceraofduck，andalsothefoot，mouth，andwashclearly,dryit放入冷水鍋中燒開，開小火煮至八成熟，撈出砍成4厘米見方的塊待用。putittocoldwaterpottoboilit，usesoftfireboilit80%mature，thentakeitfromthepot，cutittosquarediamonds（4cmsquare)牛肚冼凈，片成約1。7厘米寬的片.豬肚切下肚頭,剔去肚皮，修去油筋，用清水洗凈,washclearlytheoxtripe，(1.7cmwidth)andalsowashclearlytheporktripe剞十字花刀，再改成寬1.5厘米、長6厘米左右的條。午餐肉和豆腐皮分別切成片。cutthinsheetsofbeancurdintoslices青菜洗凈，去老葉,取嫩葉。藕、萵筍去皮刮洗干凈,分別切成片。以上各料除鴨子外，均各分成兩份，對稱裝盤圍在火鍋周圍.washlettuceclearly,usetenderleaf。removethepeeloflotusandasparaguslettucethenwashclearly，bothcutintoslices，putthemaroundduck。２、另用炒鍋置火上，下菜油燒熱，下泡姜片、泡竦椒節(jié)、豆瓣醬末、老姜（拍破）Thenlightyourhotpotdevices,heatthevegetableoil,andputingingerslicespickledpeppethickbroad—beansauce,oldgingerslices炒幾下,潷去余油，下豬油、蒜瓣、花椒等再炒幾下，倒入煮鴨子的湯，煮10分鐘friedamoment，pullouttherestvegetableoil，putinlardoil，garlicclove，Chinesepricklyash，thenfriedamomentalso，pullinthesouptoboiltheduck,for10minutes。，下鴨塊、啤酒、白糖、鹽、味精、胡椒面，燒開，打去浮沫。然后將湯及鴨塊等舀thenputinducks,beer,sugar,saltmonosodiumglutamate，pepper,boiltoboiling,入火鍋中上桌，點燃火,邊吃邊煮，各種葷素菜隨意燙食.味碟每人一個，用麻油加鹽和味精拌成.Thenpulloutduckandsoup,pullintohotpotandthentothedesk，，andlightit，eatwhileboil，anymeatandvegetableallcanputin。注：煮鴨的湯不要一次用完，在吃的過程中，用來補充鍋內(nèi)湯汁.此火鍋也可用雞湯、骨頭湯制作。若喜食辣者，可以加入干辣椒節(jié)，其味更烈。NOTE：thesoupwhichboiltheducks,donotuseup，whenyoucanusewhileyouareeating,ifyouwouldliketomorespicy,