英文菜谱100道，英文菜谱制作图片大全

小编为大家分享美食菜谱，教做菜，如何做菜好吃、菜谱大全、美食小吃、烹饪技巧、健康科普、饮食习惯等信息！.

一、英文菜谱及做法，强人来，跪谢

要是用翻译工具 你这辈子都做不出来了

预热烤箱190摄氏度和375摄氏度（因为好的烤箱是分上下架的温度的），在你的上直径13下直径9的烤蛋糕锡质模具内刷油，（最后一句按原话直接翻译你肯定明白不了，所以翻译成你能明白的），在烘焙隔离纸上刷油，然后铺到模具内部。

这里面要用到烤箱，还有一种烤小蛋糕的锡质模具，根据你要烤的蛋糕分不同的大小，不同蛋糕有不同的模具，这里面用的是但是在烘焙之前要在一种烘焙用的隔离纸上刷上油把模具内部铺好，也就是隔开一下。吃过妙芙吧，妙芙外面的那种纸就是！！

这里面swiss roll是种内里有果酱或者是奶油的蛋糕，jelly roll基本差不太多。

顺便说一句，你不是要做葡式蛋挞吧？

但是模具大了点阿，嘿嘿，我猜的

二、我想问一些菜谱的英文名称，请帮帮忙谢谢

川菜啊?!

好吃!

Sugar Ridge,

sugar tomato,

vinegar whitelotus ,

consomme noodles,

dumpling,

steamed dumpling,

roast fragrant sparerib,

steamedbeef,

?,

tomato egg soup,

sour pickled cabbage powder silk soup,

temple explode chicken cube,

five fragrant beef,

the sugar vinegar mix a cucumber,

tomato scrambled egg,

sugar vinegar frailty skin fish,

steam fish,

braise in soy sauce loose 茸 , pumpkin a round flat cake, soil bean cake, delicate meat soil bean mire, loose the 茸 get rice, spicy beef, pot Ba's fillet, corn chicken cube, corn rabbit D, fry 蔬 , sheet iron beef, soil the bean burn sparerib, tree mushroom fillet,

不知道对不对,检查了...担心...

三、常见川菜的英文名称是什么？

白烧狮子头：red lion head(白色狮子的头)、

burnt lion's head(烧焦的狮子的头)

四喜丸子：Four glad meatballs(四个兴奋的肉丸子)

京彩：100-year egg(一百年的蛋)

孺子鸡：chicken without sexual life(出有性糊口的鸡)

铁板烧：iron flooring cremation

Husband and wife's lung slice(夫妻肺片)

apockmarked woman(麻婆豆腐)

四、四川美食英文介绍ppt

sichuan dishes ,twice cooked,mapo dofu,fish pork,dilicious,boiled beef

五、提供一篇简短的麻婆豆腐的英文菜谱

Raw materials: 1 tofu right, Roumo 50 grams, Suyou 100 grams, 35 grams watercress sauce, MSG 3.5 grams, 10 grams of bone soup, 15 grams of oil, pepper powder 0.5 grams, 30 grams wet starch, 2 green onions, ginger 10 G, garlic 2.

- Law: tofu cut into 1 centimeter square of the small, packed in containers, into the 1,000 grams of water, soak about 10 minutes, into Loushaolishui. Green onions, ginger and garlic washed into Ximo. Wanghuo buy pot on the hot, hot and Suyou 50 grams, under Roumo casual speculation to turn color, by adding at the end of Congjiang Suan, Chao Chu aroma, Add to watercress sauce, Chao Chu of marked oil. Ding Xiaguo tofu, adding bone soup, monosodium glutamate, after the boil with wet starch Gouqian, Linru 50 grams Suyou, rotating Guozi, Tang Shao gently pushed by a few, Linru oil, sprinkled pepper powder, with Chuguo Deep soup pots on the seats.

Features: The color red, Malaweinong, Xianxiang delicious.

Key: tofu hot water to a small, bean curd hook to good Euryale ferox leaching immature oil, water Zhuangpan will not.

翻译:

原料:豆腐1对，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。

制法:豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱，姜，蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤，味精,烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。

特点:色泽金红，麻辣味浓，鲜香可口。

关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水。

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