五花肉盖饭的英文做法

1. 红烧肉的做法英文版

To make red meat, you need to prepare the following raw materials: pork with skin, onion, ginger, garlic cut a little, eight jiao, cinnamon, fragrant leaves, sugar, old soy sauce, soy sauce.

Methods of making red meat and burning meat:

1. Cut small cubes of pork, peel thinly sliced ginger, dry chilli with a cloth.

2. Oil in the pan, bursting with ginger, star anise and dried chilli.

3. Wait for ginger, star anise and dried pepper to taste, add skin and pork to continue to stir fry

4.After the discoloration of pork and pork, add the old soy sauce, sugar, and salt.

5.After minutes, add boiling water and boil the meat Simmer for 40 minutes until the fire is dry.

Precautions for making red meat:

1.Appropriate dosage The amount of red meat should be adjusted according to your own situation, dosage must be appropriate.

2. The material is correct Whether it is red meat, braised pork ribs or braised fish, choose the right ingredients.

3.Thoroughly stir-fried The most important step of braising is to fry before stewing, stir-fry must be thorough.

4. Flly colored When the meat is Fried, the fish needs to be colored.

5. Add enough water once After the meat is fully colored, add enough broth or water.

6. Medium light fire As for the stews, the fire was a small fire between two fires.

做红烧肉的方法：

1.五花肉切小丁，姜去皮切薄片，干辣椒用布擦干净备用。

2.锅里放油，爆香姜片、八角、干辣椒。

3.等姜片、八角、干辣椒出香味了，加入带皮五花肉继续翻炒。

4.五花肉变色以后加入老抽，冰糖，盐继续翻炒5分钟后，加开水没过五花肉煮开，小火继续炖至40分钟，大火收干汤汁即可出锅。

5.完成，带皮的红烧肉就做好了，减少了好多不必要的调料，简单，味鲜。

做红烧肉的注意事项：

1、用量合适

一定要注意控制红烧肉的用量。

2、用料正确

无论是红烧肉、红烧排骨还是红烧鱼，都要选对食材。

3、彻底煸炒

红烧最重要的步骤就是先煎再炖，肉要先煸，鱼要先煎。

4、充分上色

当肉煸好、鱼煎好需要上色。

5、水量一次加足

肉充分上色后，再加入充足的肉汤或者水。

6、中间小火

至于炖肉的火力是，两头大火中间小火。

2. 用英文翻译红烧肉的做法

Please help translate the Chinese cookbook according to the practice of Chinese menu, braised pork are as follows:

1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,

2, a pot of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into a deep red meat,

3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked

4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.

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3. 红烧肉的做法（英语简介）（6句话）

1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,

2, a pot of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into a deep red meat,

3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked

4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.

4. 回锅肉的英文名字及其做法（最好也是英文）,来几个正确的经典中国

Twice-cooked pork: 1.选肉要精：要当天宰杀的鲜猪肉，肥四后腿二刀，瘦六宽三指，太肥则腻，太瘦则焦，太宽太窄都难成型。

Choice of meat should be fine: To the day of slaughter of fresh pork, fat four legs two knives, three fingers wide and six thin, too fat is tired, too thin then the coke, too wide and too narrow immune molding. 2.煮肉要调味：清水煮肉，难出肉香，因此，水滚开以后，要先放入生姜（用刀拍开）、大葱节、大蒜、花椒吊汤，等汤气香浓，再放入洗净的猪肉，六成熟就捞起备用，不能煮得太软。 Boiled pork to flavor: clean Shuizhu Rou, a meaty hard, so after boiling water, add ginger first (a knife to open), Section onion, garlic, pepper soup, hanging, gas and other fragrant soup, add wash the pork into six mature picked up on the back, can not cook too soft. 3.切肉要巧：很多人等肉冷了再切，肥瘦易断，热的时候又烫手，下刀难以均匀，懂行的厨师，把捞起的肉放在冷水里浸一浸，趁外冷内热时下刀，现在有了冰箱，可以把刚煮好的肉放到急冻室里两三分钟，这就更好切了。

Meat to be clever: Many people, etc. and then cut the meat cold, too fat, easily broken, when the heat and hot, difficult even under the knife, knowledgeable chefs, picked up the meat into a dip dipped in cold water, take advantage of Raisin nowadays knife, now have refrigerators, just cooked meat can be frozen into the room two or three minutes which better cut. 4.配料要正当：豆瓣一定要正宗的郫县豆瓣，用刀剁细，酱油要浓稠可挂瓶壁。 ingredients to be legitimate: Douban must be authentic Pixian, a knife cut thin, thick soy sauce can be linked to the sidewall. 5.煎熬要拿准火候：掌握火候是回锅肉的关键。

用中火，下肉片后，即下剁细的郫县豆瓣，混合熬炒，使豆瓣特有的色泽和味道深入肉中。火候油温拿捏得当的师傅，能把肉片熬制成一个一个的卷窝形状，俗称“灯盏窝”。

肉片成窝时，立即放入甜面酱、酱油少许，也可适当放几滴料酒，放一点鸡精，以增加香味和鲜味。然后，马上加入配料，改为大火，翻炒致熟就可起锅 Suffering to bring quasi-furnace: the key to control the furnace is twice-cooked pork. With the fire, after the next meat, chopped fine, under which the Pixian, mixed boiled fried, so Douban unique depth of color and flavor meat. Draw the line properly master the furnace oil, stewed meat can a volume into a nest shape, commonly known as "lamps nest." Meat into the nest, immediately placed in sweet sauce, soy sauce a little, it may be appropriate to put a few drops of wine, put a little chicken to increase the aroma and flavor. Then, immediately add the ingredients, to the fire, stir fry cooked can cause pot.。

5. 红烧肉的做法（中、英文都有的）

原料 五花肉500克，鲜鱿鱼150克

配料 桂皮1根，姜3片

调料 老抽酱油1勺（约15毫升），生抽酱油2勺（约30毫升），料酒2勺（约30毫升），盐半茶匙（约2克），绵白糖2勺（约16克）

步骤

五花肉切成2厘米大小的块；鱿鱼撕去表面薄膜，切成边长约3厘米的厚方片，并在一面切花刀，即横、竖各划几刀但不切断。

煮一锅开水，将鱿鱼块倒入汆烫1分钟后即捞出备用。

锅中倒油，并放入桂皮、姜片小火翻炒，待炒出一些香味后转大火，倒入五花肉翻炒。

将五花肉完全翻炒变色，并煸炒出油，倒入老抽酱油和1勺糖继续翻炒大约5分钟，让五花肉充分上色。

倒入料酒、生抽酱油、热水，水面要完全没过肉，中火烧开后，加入盐并转小火，盖上锅盖慢炖约60分钟。打开锅盖，倒入鱿鱼块，继续炖30分钟或至五花肉酥烂，中间尽量不加水，如果需要也要加热水。肉烂后，加入剩下的1勺糖，以大火收汁即可。

只用酱油、盐、糖，甚至连桂皮、料酒都可以不用，就已经可以做出一碗香味四溢的红烧肉了，不过用红烧肉的做法，在用料上做一些改变，还可以做出更多新派红烧肉，比如加入一些山楂的山楂红烧肉，酸甜解腻，别有味道。

6. 红烧肉的做法用英语写篇80词作文

红烧肉的做法材料

五花肉600公克，青蒜2支，辣椒1条，水适量，酱油3大匙，砂糖1大匙，米酒2大匙

做法

1.五花肉洗净切适当大小，放入锅中略炸至上色后，捞出沥油备用。

2.青蒜切段，分成蒜白、蒜尾备用；辣椒切段备用。

3.热锅，加入2大匙沙拉油，爆香作法2的蒜白、辣椒段，再放入作法1的五花肉块与全部调味料拌炒均匀，并炒香。

4.于作法3中续加入水（注意水量需盖过肉）煮滚，盖上锅盖，再转小火煮约50分钟，最后加入作法2的蒜尾烧至入味即可。