英语⾷谱与烹饪技巧
正宗北京烤鸭的做法
中国享誉世界的⼀道菜是什么？北京烤鸭有没有？都说不到长城⾮好汉，到了北京没吃北京烤鸭就等于没来过北京，就这话给北京烤鸭蒙上了⼀层神秘的⾯纱，另⽆数⼈垂涎（⼩编个⼈是偏素⾷，实在是吃不出来有嘛特别，但是这年头炒作效应啊），每年春节，在北京上班上学的孩⼦们回家必买的⼀个特产是什么？全聚德烤鸭有⽊有？放寒假期间，沃尔玛卖得最好的⼀件商品就
是“北京烤鸭”。译⾔⽹的庞冰⼼译者为⼤家翻译了中英对照，如何在家⾃制烤鸭，过春节在家⾥试试吧。
1. Trim the legs and wings of your duck back to the first joint. Remove any fat from the cavity and check for any remaining feather stubs. Slide your fingers under the skin and loosen all over 1.从鸭腿的第⼀个关节处断去鸭脚和翅膀，检查鸭⽑是否煺⼲净，取出内脏。然后进⾏涮膛，把鸭腔、鸭颈、鸭嘴洗涮⼲净，将回头肠及腔内的软组织取出，⽤⼿指滤鸭⽪，使其⽆⾎污。
2. String your duck onto whatever hanging device you prefer and then bring a large pot of water to the boil. Add 150g white venegar then take off the boil and plunge the duck in for 10 seconds. Hang the duck back up and allow it to cool for a minute or two. Repeat this process five times 2.⽤线把鸭⾝串好，将其吊挂，然后将⼀⼤锅⽔烧沸。添加150克⽩醋，⽤沸⽔浇烫鸭⾝10秒钟。将鸭⾝重新吊挂，待其冷却⼀、两分钟后，重复刚才的步骤5次。
3. Grind 5g each of salt, star anise, orange peel, ginger, cinnamon, szechuan pepper and a couple of cloves and use to powder the cavity of the duck
3.取⾷盐、⼋⾓茴⾹、桔⽪、姜、桂⽪、花椒以及丁⾹各5克，磨碎，将其填⼊鸭腔。
4. Either hang the duck in the blast from a fan or leave it uncovered overnight on a rack in the fridge. This will dry the skin
4.将已烫⽪的鸭⼦挂在通风处，既可将其悬挂在风扇可以吹到的地⽅，也可放在冰箱物架上，⽆需遮盖。这样可将鸭⽪风⼲。
5. This is maltose, the secret ingredient available from Chinese groceries. It's about a quarter as sweet as sugar syrup but has the consistency and adhering power of epoxy glue and caramelises beautifully
5.下图中是麦芽糖，是⼀种秘密配料，可在⾷品店购得。其甜度是糖浆的1/4，但含有稠度与粘度较好的环氧胶，⽤麦芽糖上⾊可使鸭⾝⾊泽鲜美。
6. Melt 200g of maltose in a pan with a little boiling water and stir in 50g each of rice vinegar and dark soy sauce Photograph: Tim Hayward/Guardian
6.在平底锅中倒⼀点沸⽔，溶解200克麦芽糖，加⽶醋与⽼抽各50克。
7. Paint a layer of the glaze onto the duck's skin and allow to dry in the air from the fan. Repeat the process until you've built up a substantial, toffee-like coating
7.⽤糖⽔给鸭⽪打上⼀层⾊，⽤风扇吹⼲。重复这⼀步骤，直到鸭⾝定型，⽪肤成中褐⾊再停⽌。
8. Again, this can be done in the fridge
8.然后将鸭⼦重放⼊冰箱保存。
9. Put some boiling water in the bottom of the roasting tin and place the duck in a 200C oven, immediately turning the temperature down to 160C. Avoid the temptation to peek for at least the first 10 minutes
9.在烤制容器⾥放⼀些沸⽔，把鸭⼦放进200°C的烤箱，⽴即将温度调⾄160°C。避免在10分钟内开箱查看。
10. After an hour and a half the duck should be perfect. Allow to cool for a little to settle the juices and let the glaze harder. If you want to shred your duck meat, restaurant style, allow it to cool completely, refrigerate overnight and then reheat in a slow oven before shredding with forks
10.⼀个半⼩时之后，鸭⼦就该熟了。冷却⼏分钟，淋上⾹油，增加光亮。如果您想尝试饭店的⾷⽤⽅法，将鸭⾁切⽚，那就让其完全冷却，冷藏⼀夜，再⽤⽂⽕烘箱加热，然后⽤叉享⽤。
11. If you want to be a little more authentic - and trust me this version is worth it - serve thin shavings of skin and fat with just the smallest amounts of meat, along with pancakes, plum sauce and spring onions. Save the rest for a stir-fry course later
11.如果您想享⽤更正宗的北京烤鸭，相信我，这个⽅法保准可靠，趁热将鸭⽚⽪、少量鸭⾁，伴以京葱、青⽠、甜⾯酱及薄饼同⾷。
⼩鸡炖蘑菇
主料：童⼦鸡750克-1000克、蘑菇75克（最好是东北的榛蘑）
调料：葱、姜、⼲红辣椒、⼤料、酱油、料酒、盐、糖、⾷⽤油
做法：
1.将⼩仔鸡洗净，剁成⼩块；
2.将蘑菇⽤温⽔泡30分钟，洗净待⽤；
3.坐锅烧热，放⼊少量油，待油热后放⼊鸡块翻炒，⾄鸡⾁变⾊放⼊葱、姜、⼤料、⼲红辣椒、盐、酱油、糖、料酒，将颜⾊炒匀，加⼊适量⽔炖⼗分钟左右后倒⼊蘑菇，中⽕炖三四⼗分钟即成。
The chick stews to pester
material: Young chicken pesters ,mushroom, Onion , the ginger, cooking wine , salt , candy , edible oil method of work:
1. Wash small chick clean , chop becoming a small piece;
2. With temperature bleb, 30 minutes, wash the mushroom clean a stand-by;
3. The seat boiler fever of burning , puts a little oil inside, the queen introduction chicken piece turns fever of treating oil over stir-fry, put onion , ginger , aniseed inside till chicken changes colour , do the pimiento , salt , soy sauce , candy , cooking wine , colour is stir-fried dividing evenly, add appropriate amount water stew to be in favor for about 30 minutes in pouring into a mushroom behind ten minutes or so, stewing being to be accomplished.
红烧⾁的做法
1、把买回的五花⾁（就是那种瘦⾁和肥⾁曾层叠状的）切成1厘⽶见⽅（厚度不管，只管长宽）；
2、锅⾥放油（多放点），热后放⼊糖（⽩糖也可）⼀勺（可多放点），炒到糊为⽌（这时候锅⾥应该在冒浓烟，别怕）。倒⼊切好的⾁和调料（厚⽚的姜、成瓣（不要弄碎）的蒜头、桂⽪、⼲辣椒、⼋⾓、橙⼦⽪（⾮陈⽪）），⼤⽕爆炒三分钟，这时⾁变成了深红⾊；
3、加⼊盐适量、⽼抽⼀勺、醋1/5勺、糖半勺、料酒两勺、鸡精半勺、清汤（冷⽔也可）⾄淹没⾁3毫⽶，⼤⽕煮沸（开始冒⾹味了）；
4、倒⼊炖锅⼩⽕熬1个半⼩时，此时汤应很少且呈粘稠状（如果汤太多可⼤⽕收汤，但要站在旁边看着），加⼊青椒（不是很肥的那种灯笼椒），可加点⾹菜，然后尝⼀下咸淡，再炖3分钟。
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.
红烧排⾻的做法 Braised Spare Ribs in Brown Sauce
How to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommend
How to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommend this popular dish which is one of our family favourites. The recipe is super easy, the added sweet and sour taste would make your mouth water.
家常排⾻怎么红烧才好吃？不⽤长时间炖也能让它嫩？今天向⼤家推荐的是我家饭桌上的美味红烧排⾻，家⾥⼤⼈⼩孩都喜欢。⼀点点糖醋味，⼊味也挺适合。做法超级简单，当我很想偷懒时也会考虑做它。
Yield: 3-4 servings（3-4⼈份） / Start to finish : 20 mimutes（⽤时20分钟左右），tablespoon)汤匙 short to tbsp Ingredients:
原料：
. 1 + 3/4 cup（300g）pork spare ribs，cut to small pieces (2 inches)
. 1 + 3/4 cup（300g）排⾻，切⼩块
. 1/3 cup （about 8）small baby carrots
. 1/3 cup （约8个）⼩胡萝⼘
. 2/3 cup yellow onions，shredded
. 2/3 cup 洋葱，切细条或切丁
. 1/2 cup yellow or green peppers，cut to strips
. 1/2 cup 黄椒或青椒，切条
Seasonings and Sauces:
调料：
(1)
. 2 Tbsp. Chinese cooking wine
2 tbsp ⽼酒
. 2 tsp. Chinese vinegar
2 tsp ⾹醋
.
1 piece ginger
1⽚姜
. 1 clove garlic，crushed
1个蒜瓣泥
. 3-4 pieces dry orange peel
美食素食网食谱3-4⽚⼲陈⽪
. 6-8 pieces Szechwan peppercorn
⼏个花椒
. 2 pieces anise
2个⼋⾓
. 2 tbsp. water
2 tbsp ⽔
. 3 tbsp. light soy sauce
3 tbsp ⽣抽
（2）
.1 tbsp. starch
1 tbsp嫩⾁淀粉或地⽠粉
（3）
.2 tbsp. vegetable oil
2 tbsp 蔬菜油
（4）
. 1 tsp. dark soy souce
1 tsp⽼抽
. 2 tbsp. crystal rock candy
2 tbsp冰糖
. 3/4 cup water
3/4 cup ⽔
Method:
做法：
1. Combine the pork ribs with the marinade sauce (1), set about 10 mimutes.
1、将排⾻放⼊调料（1），腌10分钟。腌过排⾻后的余下调料留着，备⽤。
2. Then mix the pork ribs with the starch (2), set about 1 mimutes.
2、从调料（1）中取出排⾻，均匀抹上调料（2），腌1分钟。
3. Heat 2 tablespoons oil in the pan at medium-high heat. Add the ginger first then stir in onion, stir together for half a minute,or until onion is translucent.
3、⽤⼀个姜⽚抹油锅，然后中⾼⽕烧热放⼊蔬菜油，再放⼊洋葱炒约半分钟⾄半透明。
4、Add the pork ribs and continue stirring for about 2 minutes,until the pork ribs turn lightly brown on both sides.
4、然后放⼊排⾻炒⼀会，待排⾻有点上焦，即倒⼊腌过排⾻后的余下调料，和调料（4）。
5、Then add the rest of remained marinade sauce (1),and sauce (4),stir a few times,then cook at medium heat with cover until one third of the sauce is left.
5. 然后根据个⼈⼝味放调料1和4中的调料，然后⽤中⽕men⾄剩1/3的汁⼉左右
6、Add the carrots and peppers,stir a few times, cover then cook until the meat is tender and the sauce starts to thickene slightly, ( add 1 tsp. Chinese aromatic vinegar for better smell and taste), now it is ready to serve. Enjoy!5、盖上锅盖让排⾻中⽕烧，烧⾄⽔余1/3时，再放⼊黄椒或青椒、和胡萝⼘，直⾄⽔快烧⼲，（依排⾻⼝味，可以再适当加⼊ 1 tsp ⾹醋速炒⼀下。或者不加也可以。）排⾻成略粘稠状态，起锅装盘。
红烧茄⼦的做法 Braised eggplant
Braised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 红烧茄⼦
Braised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil