中国菜食谱英文版

Szechwan Eggplant Stir-Fry 四川式炒茄子

Ingredients 材料

3 chinese eggplants (sliced in 12 inch pieces then quartered) 3条茄子（切成12寸长，然后切丁）

1/2 cup chicken broth 半杯鸡汤

1 tbsp brown sugar 1勺黄糖

2 tbsps soy sauce 1勺酱油

1 tsp potato starch (corn) 1小勺土豆淀粉（玉米粉）

cilantro (optional) 芜荽（可不放）

1 tsp sesame oil (black) 1小勺芝麻油 （黑）

1 tbsp rice vinegar 1勺米醋

21/2 stalks celery (sliced at an angle) 2把半芹菜 （斜切)

2 garlic cloves (minced optional) 2个大蒜瓣 （可选择剁碎）

1 dash pepper 少量胡椒粉

1 tbsp olive oil (butter) 1勺橄榄油 （黄油）

Directions: 步骤：

1

In medium pan at medium heat, add butter or olive oil then minced garlic.

用中火烧热锅，加入黄油或橄榄油，然后加入蒜米。

2

When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.

蒜米变浅褐色的时候，加入茄子，大概炒个3分钟。

3

In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.

准备一个碗，加入酱油，糖，土豆淀粉，芝麻油，米醋。

4

Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.

往锅里倒入半杯鸡汤混合，煮上2分钟。

5

Add the previously mentioned mixture to the mix, along with the celery.

将刚提及的混合物加入并搅拌，加上芹菜。

6

Turn down heat to a low and cook for another minute or so.

关小火，再煮大约1分钟。

7

Add pepper and cilantro to taste and leave on the burner until ready to serve.

加入胡椒粉和芜荽，调味，移开锅子即可上菜。

8

Tip: Would probably taste pretty good with mushrooms.

提醒：加入菌类会更好吃。

P/s:纯手工翻译。

The shiitake mushroom fries egg the material:

egg 4 does shiitake mushroom 2 (mushroom also to be possible, my brother is such makes) the seasoning:

oil 2 big spoon salty right amount soy sauce right amount sugar 1 small spoon chicken powder 1 small spoon rice wine 1 small spoon procedure 1) does the shiitake mushroom thoroughly soaked after the lukewarm water, pushes does the water to sliver the particles;

2) 1) puts in the pot to add the few water, the soy sauce, the sugar, the chicken powder, the halogen to gets interested, the juice receives does, dries in the sun coolly;

3) the egg adds the few salts, the rice wine and the chicken powder hits uniform, joins the halogen good shiitake mushroom to mix evenly;

4) in the wok puts in the oil, after burning the heat, 3) puts in fries ripe rapidly;

香菇炒鸡蛋 答案补充 香 菇 炒 鸡 蛋

材料：

鸡蛋 4个

干香菇 2个（蘑菇也可以，我哥哥就是这么做的）

调料：

油 2大匙

盐 适量

酱油 适量

糖 1小匙

鸡粉 1小匙

米酒 1小匙

做法

1）干香菇用温水泡透后，挤干水切成碎粒；

2）将1)放锅中加少量水、酱油、糖、鸡粉，卤至入味，汁水收干、晾凉；

3）鸡蛋加少量盐、米酒和鸡粉打匀，加入卤好的香菇拌匀；

4）炒锅中放入油，烧热后将3)放入迅速炒熟；

酸辣鱼

鱼加工后，剞刀，用盐、料酒、姜、葱着味。锅中放油，放入鱼炸至紧皮捞起。泡青菜切成细丝。锅内加入湿淀粉收汁亮油，放入味精，撒上葱花，将汁浇在盘内即成。味浓厚，泡菜味突出，具有浓郁的四川民间家常风味，如不加豆瓣则为四川传统名菜“泡菜鲰鱼”。

Hot and sour fish

Fish processing, Ji knife, salt, cooking wine, ginger and green onions to taste. Bowl oil, fish Zhadie Add Remove skin tight. Cut foam vegetables filaments. Wet starch to join the pan-juice oil, Add monosodium glutamate, Sprinkle with chopped scallion, pouring juice in the top set. Strong flavor, taste kimchi prominent, with a thick Sichuan civil, family style, such as watercress is not the traditional Sichuan dishes, Zou pickle fish.