英文菜谱及做法？英语菜谱如下：传统炒菜：1、北京烤鸭：roast Beijing duck.2、辣子鸡丁：saute diced chicken with hot peppers.3、宫爆鸡丁：saute diced chicken with peanuts.4、红烧鲤鱼：braised common carp.5、茄汁虾仁：saute fish slices with bamboo shoots.6、涮羊肉：instant boiled sliced mutton.7、那么，英文菜谱及做法？一起来了解一下吧。
Hot and sour shredded potatoes或者说sour shredded potatoes也可以，就是醋溜土豆丝的意思，翻译有很多技巧性，没必要抠字眼的。
'Firecracker' prawns
Ingredients
12 large prawns, in the shell
¼ tsp garlic salt
2-3 large carrots cut into 24 very thin batons, each 1cm/¼in longer than the prawns
700ml/1¼ pint buttermilk
vegetable oil, for deep frying
175g/6oz plain flour
50g/2oz polenta
1 tbsp chilli powder
2-3 tsp sea salt
pinch black pepper
For the dipping sauce
85ml/3fl oz mayonnaise
2 tsp hot chilli sauce, or to taste
Method
1. Remove the shells from the prawns, leaving the tail intact. Make an incision with a sharp knife down the back of each prawn. Rinse out the vein from the prawn. With a sharp skewer, make a hole through the centre of the prawn, from top to tail.
2. Sprinkle the prawns with the garlic salt.
3. Thread two carrot batons through the hole you have made in the back of the prawns. (The carrot strips should be poking out of the top end of the prawns.)
4. Place the prawns and the buttermilk into a bowl and leave to soak for 30 minutes, stirring occasionally.
5. Heat the oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. Meanwhile, sieve the flour, polenta, chilli powder, salt and freshly ground black pepper onto a large plate.
7. Remove a prawn from the buttermilk (make sure there's lots of buttermilk on it).
8. Dredge the prawn in the spiced flour and polenta mixture to coat. Don't shake off the excess.
9. Repeat with five more prawns, then place the coated prawns carefully into the hot oil. Deep-fry for about 2-4 minutes, turning the prawns occasionally to keep them moving, until crisp and golden-brown all over, then remove with a slotted spoon and drain onto kitchen paper.
10. Repeat this process of dredging and deep-frying the remaining six prawns. (The tail of the shrimp should be protruding from one end and the carrot from the other - to resemble a firecracker.)
11. For the dipping sauce, mix the mayonnaise and hot chilli sauce together in a bowl.
12. To serve, place the bowl of dipping sauce into the centre of a large serving plate. Arrange the 'firecracker' prawns around the bowl and serve.
1、香妃鸡(steamed chicken with saltedsauce)
2、糖醋鸡块（chicken in sweet and sour sauce）
3、三杯鸡翼（chicken wings in three cups sauce）
4、赛海蜇拌火鸭丝（shredded roast deck with wnow fungus)
5、杂菜拌鸭脷(duck tongues with assorted vegetables)
6、卤炸乳鸽(deep-frie pigeon in spiced sauce)
7、蜜糖子姜鸡（honey chicken with ginger shoors)
8、苹果咖喱鸡(curry chicken with apple)
9、百花凤翼（stuffed chicken wings with shrimp paste)
10、香荽鸭翼(duck wings with coriander)
11、陈皮鸭脷(fried duck tongues with tangerine peel)
12、榄仁炒鱼环(fried minced dace with olive seeds)
13、黑豆煲鱼头汤(fish head soup with black beans)
英语菜谱如下：
传统炒菜：
1、北京烤鸭：roast Beijing duck.
2、辣子鸡丁：saute diced chicken with hot peppers.
3、宫爆鸡丁：saute diced chicken with peanuts.
4、红烧鲤鱼：braised common carp.
5、茄汁虾仁：saute fish slices with bamboo shoots.
6、涮羊肉：instant boiled sliced mutton.
7、糖醋里脊：pork fillets with sweet&soursauce.
8、炒木须肉：saute shredded pork witheggs&black fungus.
9、榨菜肉丝汤：pork with Sichuan cabbage soup.
10、生炒肚片：saute fish maw slices.
11、回锅肉：saute pork in hot sauce.
12、糖醋排骨：saute chops with sweet&soursauce.
13、家常豆腐：fride beancurd with slicedpork&pepper.
14、醋溜白菜：saute cabbage&pepper insweet&sour sauce.
15、鱼香茄子：saute eggplant with fish flavor.
16 麻婆豆腐：stwed beancurd with minced pork in pepper sauce.
17、韭菜炒蛋：saute leek sprouts&eggs.
英文的菜谱：
1、
Mushroom Pork 香菇炒肉
Technology: fried 工艺：炒
Mushroom Pork production of materials: 香菇炒肉的制作材料： Ingredients: 主料： Pork (lean) 200 grams of mushrooms (fresh) 200 g 猪肉(瘦)200克,香菇（鲜）200克 Seasoning: lard (refining) 75 grams, 3 grams of salt, cooking wine 10 grams, 15 grams of green onions, starch (corn) 10 grams of MSG 3 grams, 8 grams of ginger, pepper powder, 1 gram, 1 gram of pepper 调料：猪油（炼制）75克,盐3克,料酒10克,大葱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：
meat and mushroom slices, respectively; 1. 肉和香菇分别切片； 2. meat, salt, cooking wine and mix well on the wet starch slurry; 2. 肉用盐、料酒拌匀，浆上湿淀粉； 3. with cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, black pepper, wet starch into juice; 3. 用料酒、味精、葱、姜、汤、花椒面、胡椒面、湿淀粉对成汁； 4. wok hot grease, oil heat under the meat after, while promoting the bottom with a spoon until the pork spread; 4. 炒锅烧热注油，油热后即下肉片，边下边用勺推动，待肉丝散开； 5. to be shed taste, add mushrooms and fry a few times, then pour on the good juice, to be turned even when blistering serve. 5. 待散出味后加香菇炒几下，再倒入对好的汁，待起泡时翻匀即成。
以上就是英文菜谱及做法的全部内容，1、香妃鸡(steamed chicken with saltedsauce)2、糖醋鸡块（chicken in sweet and sour sauce）3、三杯鸡翼（chicken wings in three cups sauce）4、赛海蜇拌火鸭丝（shredded roast deck with wnow fungus)5、杂菜拌鸭脷(duck tongues with assorted vegetables)6、内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
