舌尖上的中国美食菜谱大全英文(舌尖上的美食梦)

　　求最普通的家常菜的英文菜谱Slightly Fried Dumpling with Pork 煎饺 Ingredients: 500 grams (1.1 lb) wheat flour 250 grams (0.55 lb) minced pork 5 grams (5/6 tsp) salt 5 grams (1 tsp) sugar 5 grams (1 1/4 tsp) MSG 10 grams (1 1/2 tsp) soy sauce 15 grams (1 tbsp) cooking wine 5 grams (1/6 oz) finely cut scallions 5 grams (1/6 oz) chopped ginger 150 grams (12 tbsp) cooking oil Directions: 1. Mix the minced pork well with the salt, sugar, MSG, soy sauce, cooking wine, scallions and ginger. Add 50 g (3 tbsp) of water and stir in one direction till you feel the sense of elasticity. 2. Mix the flour with 200 g (2/5 cup) of boiling water, make the dough into long and round shape and reduce to 40 pieces. Press and roll into wrappings each about 6 centimeters (2.4 inches) in diameter. Put in the filling, fold and wrap into crescent shapes. 3. Put the cooking oil into the frying pan, heat and when the oil is about 135-200oC (275-390oF), place the raw dumplings in. Heat for one minute, sprinkle 100 g (6 tbsp) of water and put on the pan cover. Use strong fire to heat five minutes. When the water disappears, the dumplings are ready. (It may take several repetitions to cook all the 40 dumplings because of the size of the pan.) Features: Beautiful to look at and delicious to eat. Taste: Salty and tasty.用英语介绍一道中国传统美食下面的是讲中国面条的，可以进行删减作为口语考试之素材。Chinese NoodlesNoodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.Chinese-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.Although the Chinese, Arabs, and Italians have all claimed to have been the first to create noodles, the first written account of noodles dates from the Chinese East Han Dynasty, between AD 25 and 220. During the Chinese Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night.In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the Lajia archaeological site, during excavation of a Neolithic Qijia culture settlement along the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet. Today, millet is not a commonly used ingredient in Chinese noodles.Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water. Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.一个菜的英文介绍做法

给你一个大众菜，英文摘自：，中文是我翻译的，希望对你有帮助。照片你可以输入本菜名检索，有很多照片。Shredded Pork with Green Peppers 青椒肉丝Ingredients: 原料：300 grams (0.66 lb) pork tenderloin 100 grams (0.22 lb) green peppers 5 grams (5/6 tsp) salt 1 gram (1/4 tsp) MSG 10 grams (2 tsp) mixture of cornstarch and water 100 grams (7 tbsp) cooking oil 1 egg white 10 grams (2 tsp) cooking wine 25 grams (1 1/2 tbsp) water 300 克猪里脊肉100 克青辣椒5 克精盐1 克味精10 克水淀粉100 克食用油1 个蛋青10 克料酒25 克水Directions: 做法：1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat. 将肉切成6厘米长、0.3厘米厚、0.3厘米宽的细丝放入碗中，加1克精盐搅拌上劲。然后加蛋青和干淀粉搅拌均匀。将青椒切丝备用，尺寸与肉丝相似。2. Heat the oil to 110-135oC (230-275oF) and stir-fry the pork shreds until they are done. Take out and drain off the oil. 2、锅里倒油，加热至110-135oC，将肉丝倒入翻炒，炒熟后盛出，蔽掉油。3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve. 3、锅里加25克食用油，将青椒下锅翻炒1分钟后加入肉丝、料酒、盐、味精和水，炒至沸点，加水淀粉勾芡收汁。

　　出锅装盘即可。Features: The meat is white with a light pink tinge. While the peppers are invitingly green. Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.特点：肉色白里透红，辣椒清翠欲滴。口味：肉嫩椒脆，咸淡适中。