英语翻译调料：香葱、盐、鸡精、淀粉、料酒、番茄沙司、蒜蓉酱.1、将纯番薯粉放水调匀2、平底锅放适量油,加鲜蚵,先将其煎至

英语翻译
调料：
香葱、盐、鸡精、淀粉、料酒、番茄沙司、蒜蓉酱.
1、将纯番薯粉放水调匀
2、平底锅放适量油,加鲜蚵,先将其煎至七分熟.
3、再加入挑好的番薯粉,一起煎至凝固、呈透明状.
4、加入鸡蛋,放盐、胡椒粉、绍酒调味.
5、将鸡蛋打散均匀的摊熟.
6、放上茼蒿,将正反两面煎熟,吃时淋上材番茄沙司和蒜茸酱调成的酱汁即可.
除了新鲜的蚵仔外,番薯粉也是使蚵仔煎美味的另一个重要关键.番薯粉的种类很多,但只有纯番薯粉才能调出香醇浓郁的粉浆.将粉浆以适当比例加水勾芡后,加入韭菜,做出的成品口感就能又黏又Q,而且精纯的番薯粉也能巧妙地将肥美蚵仔的鲜味充分提升,做最完美的搭配.
鸡蛋的选用也是一门学问,重视香味的店家会采用颜色深黄的土鸡蛋,冬天搭配茼篙、夏天搭配小白菜,并以能提香味的猪油来煎出美味的蚵仔煎,吃时再淋上以味噌、番茄酱、辣椒、酱油等熬成的酱汁即可.
参考英文
蚵仔煎 Oyster omelet
茼蒿garden chrysanthemum
蚵oyster
番薯粉 sweet potato starch
韭菜leek
番茄酱ketchup
酱油膏condensed soy
miso味增
Potato Starch生的马铃薯淀粉
平底锅pan

Seasoning:
chive ,salt,chicken essence ,starch,cooking wine,tomato sauce,garlic sauce.
Practices:
1,the drainage of pure sweet potato starch and mix thoroughly
2,put the amount of oil in the pan,then put the oysters,fry them medium well.
3,then add sweet potato starch,fry with solidification,made it transparent.
4,add eggs,salt,pepper,cooking wine.
5,cooked the eggs .
6,put a garland chrysanthemum,both sides will be cooked,eaten topped with wood garlic sauce,tomato sauce and can be transferred into the sauce.
In addition to the fresh oyster omelet,the oyster omelet delicious sweet potato flour is also made another important key.There are many different types of sweet potato starch,but only pure sweet potato starch can uesd.Appropriate proportion of the starch to thicken,add water,add leeks,taste the finished product can be made sticky chewy,and sweet potato starch can also be polished skilfully to enhance the full flavor of plump oysters,make the most perfect match .
The selection of eggs is also have a skill,a good manager will choose deep yellow color of the local eggs ,with garden chrysanthemum in winter,with pakchoi in summer,and can provide fried oyster omelet and eatting with condensed soy which cooked by miso,ketchup,pepper,soy sauce,etc.