灵鹊做题网SOS!请大家帮忙用英语写一份简单的菜谱,菜谱不要写得太复杂,要简单明白,要写清楚材料和做法
来源：学生作业帮 编辑：灵鹊做题网作业帮 分类：英语作业 时间：2024/04/28 13:53:57
SOS!请大家帮忙用英语写一份简单的菜谱,菜谱不要写得太复杂,要简单明白,要写清楚材料和做法
注意：不要写沙拉和奶昔!
~~~~~~~~~~~英语~~~~~~~~~~~
啊
不要太长啊
简单啊
注意：不要写沙拉和奶昔!
~~~~~~~~~~~英语~~~~~~~~~~~
啊
不要太长啊
简单啊
补充:这个蛋花汤应该简单一些...
EGG DROP SOUP
INGREDIENTS:
4 cups chicken broth or stock
2 eggs,lightly beaten
1 -2 green onions,minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan,bring the 4 cups of chicken broth to a boil.Add the white pepper and salt,and the sesame oil if using.Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds,stir the egg rapidly in a clockwise direction for one minute.To make thin streams or ribbons,gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
蛋花汤
原料：
鸡汤四杯,蛋两只轻轻敲破,大葱两颗剁碎,四分之一茶匙白胡椒,盐少许,麻油（选加）
配制：
将鸡汤四杯入汤锅或炒锅（加水）煮沸,加白胡椒与盐及麻油煮一分钟,缓缓将蛋汁不间断倒入,搅碎并顺时针快速搅拌一分钟,使之成细条带状,顺时针轻搅直至蛋花成型.
添加葱花即可上桌.
宫保鸡丁的做法简介
Kung Pao Chicken
(Stir-fried Diced Chicken with Chilli and Peanuts)
INGREDIENTS:
2 boneless,skinless chicken breasts,7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions,scallions)
4 tablespoons oil for stir-frying,or as needed
1 teaspoon Szechuan peppercorn,optional
1/2 cup peanuts or cashews
a few drops sesame oil,optional
PREPARATION:
Cut the chicken into 1-inch cubes.Combine with the marinade ingredients,adding the cornstarch last.Marinate the chicken for 25 minutes.
While the chicken is marinating,prepare the sauce and vegetables:In a small bowl,combine the dark soy sauce,rice wine,and sugar.
Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes.Remove the seeds.Peel and finely chop the garlic.Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat.Add 2 tablespoons oil.When the oil is hot,add the chicken.Stir-fry until it turns white and is 80 percent cooked.Remove from the wok.
Add 2 tablespoons oil.When the oil is hot,add the garlic and stir-fry until aromatic (about 30 seconds).Add the chili peppers and the Szechuan peppercorn if using.Stir-fry briefly until they turn dark red.
Add the sauce to the wok.Bring to a boil.Add the chicken back into the pan.Stir in the peanuts and the green onion.Remove from the heat and stir in the sesame oil.Serve hot.
EGG DROP SOUP
INGREDIENTS:
4 cups chicken broth or stock
2 eggs,lightly beaten
1 -2 green onions,minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan,bring the 4 cups of chicken broth to a boil.Add the white pepper and salt,and the sesame oil if using.Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds,stir the egg rapidly in a clockwise direction for one minute.To make thin streams or ribbons,gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
蛋花汤
原料：
鸡汤四杯,蛋两只轻轻敲破,大葱两颗剁碎,四分之一茶匙白胡椒,盐少许,麻油（选加）
配制：
将鸡汤四杯入汤锅或炒锅（加水）煮沸,加白胡椒与盐及麻油煮一分钟,缓缓将蛋汁不间断倒入,搅碎并顺时针快速搅拌一分钟,使之成细条带状,顺时针轻搅直至蛋花成型.
添加葱花即可上桌.
宫保鸡丁的做法简介
Kung Pao Chicken
(Stir-fried Diced Chicken with Chilli and Peanuts)
INGREDIENTS:
2 boneless,skinless chicken breasts,7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions,scallions)
4 tablespoons oil for stir-frying,or as needed
1 teaspoon Szechuan peppercorn,optional
1/2 cup peanuts or cashews
a few drops sesame oil,optional
PREPARATION:
Cut the chicken into 1-inch cubes.Combine with the marinade ingredients,adding the cornstarch last.Marinate the chicken for 25 minutes.
While the chicken is marinating,prepare the sauce and vegetables:In a small bowl,combine the dark soy sauce,rice wine,and sugar.
Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes.Remove the seeds.Peel and finely chop the garlic.Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat.Add 2 tablespoons oil.When the oil is hot,add the chicken.Stir-fry until it turns white and is 80 percent cooked.Remove from the wok.
Add 2 tablespoons oil.When the oil is hot,add the garlic and stir-fry until aromatic (about 30 seconds).Add the chili peppers and the Szechuan peppercorn if using.Stir-fry briefly until they turn dark red.
Add the sauce to the wok.Bring to a boil.Add the chicken back into the pan.Stir in the peanuts and the green onion.Remove from the heat and stir in the sesame oil.Serve hot.