mograph是什么功能？

一、mograph是什么功能？

mograph 即运动图像，是C4D软件的附加模块组，功能十分的强大，它可以将其他类型的对象变为运动图形对象，且在各种功能的运动图形的组合下，为你的动画或者场景提供无限可能，而制作这些看起来很复杂的动画或者场景。

MOGRAPH不是一个工具,或者一种功能..而是一个模块......包含很多个工具.

中文版的菜单里,叫做运动图形.........英文版的就叫MOGRAPH..

二、英语菜单

Sichuan (Chuan 川)

Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宫保鸡丁; pinyin: gōngbǎo jīdīng)

Zhangcha duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鸭; pinyin: zhāngchá yā)

Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回锅肉; pinyin: huíguōròu)

Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)

Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火锅; pinyin: Sìchuān huǒguō)

Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)

Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子鸡; pinyin: Chóngqìng làzǐjī)

Shuizhu, or literally Water cooked, or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)

Kung Pao chicken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. Allegedly, the dish is named after Ding Baozhen (1820C1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宫保), or palatial guardian. The name Kung Pao chicken is derived from this title.

During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed fast-fried chicken cubes (hong bao ji ding) or chicken cubes with seared chiles (hu la ji ding) until its political rehabilitation in the 1980s

The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

特色川菜菜谱

简介先给一个宫保鸡丁^-^

还需要其他菜的话 请告诉我。。。

三、我想要鱼香肉丝的英文菜谱~~拜托了，是翻译好了的，英文，先谢了

Fish-Flavored Shredded Pork鱼香肉丝

Ingredients材料:

150 g Pork, shredded

150克 肉丝

30 g Black fungus, soaked

30克 水发黑木耳

20 g Bell pepper, shredded

20克 青椒丝

30 g Carrot, shredded

30克 胡萝卜丝

2 tbsp Salad oil

2大勺 沙拉油

1 stalk Green onion, shredded

1支 青葱，切丝

2 cloves Garlic

2瓣 蒜

10 g Pickled chilli

10克 泡椒

10 g Ginger

10克 姜

Marinade:

腌料：

1/4 tsp Chicken powder

1/4小勺 鸡精

1/2 tsp Cornstarch

1/2小勺 玉米淀粉

1/3 tsp Salad oil

1/3小勺 沙拉油

Sauce:

酱汁：

1 tsp Salt

1小勺 食盐

1/2 tsp Chicken powder

1/2小勺 鸡精

1 tsp Sugar

1小勺 白砂糖

1 tsp Vinegar

1小勺 陈醋

1 tsp Light soya sauce

1小勺 生抽

1 tbsp Starchy solution

1大勺 水淀粉

Method做法:

1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set

aside.

1.肉丝加入腌料静置15分钟。把酱汁原料混合备用。

2.Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli.

2.黑木耳用清水泡好后切成丝。姜蒜和泡辣椒剁成末。

3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.

3.炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。放入黑木耳，青椒丝和胡萝卜丝。倒入备好的酱汁，翻炒均匀后即可盛盘。