英文说明文菜单怎么写？

英文说明文菜单怎么写？

菜单条：menubar、菜单：menu、菜单项：menubar

关于鱼店的菜单：

糖醋鱼片 fried fish slices with sweet and sour sauce

糖醋鱼块 fried fish slices with sweet and sour sauce

糖醋石斑鱼 fried garoupa with sweet and sour sauce

糖醋松子桂鱼 fried mandarin fish and pinenuts with sweet and sour sauce

熘鱼片 quick-fry fish slices with distilled grains sauce

急需糖醋排骨和糖醋鱼的英文制造步骤

Sweet and Sour Spare-ribs

Ingredients :

350 g Meaty pork spareribs

50 g Red bell pepper

100 g Cucumber

1 clove Garlic, sliced

1 stalk Spring onion

Salt and pepper to taste

1/2 cup Cornstarch

1 cup Sweet and sour sauce

Salad oil

Marinade:

1/3 tsp Chicken bouillon

1 tsp Maggi sauce

1/4 tsp White pepper powder

1 tsp Jiafan rice wine (or sherry)

1 tbsp Egg, beaten

Method:

Chop the spare ribs into inch pieces. Put them into a pot of boiling water and poach for 3-5 minutes. Drain. Blend the pork spare ribs with the marinade and set aside for 30 minutes. Cut the bell pepper and cucumber into serving pieces. Slice the spring onions into strips. Heat a skillet with enough oil until hot. Lightly coat the marinated pork spare ribs with cornstarch. Deep fry pork spare ribs until they are crispy and golden brown. Remove and drain on the kitchen paper.

Pour off all but one tablespoon of oil, stir in sliced garlic and the white parts of the spring onion until fragrant. Add in bell pepper and cucumber and stir briefly. Pour in the sweet and sour sauce, return the fried pork spare ribs and the green parts of the spring onion. Season with salt and pepper. Stir well and dish off.

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Sweet-and-Sour Fish

Ingredients:

Ingredients:

• 1 pound fish fillets, such as cod, haddock, or sea bass

•Marinade:

•1 teaspoon salt

•1 large egg white

•1 tablespoon cornstarch

•Sauce:

•1 cup chicken broth

•1 tablespoon light soy sauce

•1 tablespoon Chinese rice wine or dry sherry

•2 tablespoons tomato paste

•3 tablespoons rice vinegar, or red or white wine

•3 tablespoons granulated sugar

•1 tablespoon cornstarch mixed with 2 tablespoons water

Preparation:

Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade ingredients, using your fingers to mix in the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes.

While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice wine or sherry, tomato paste, vinegar and sugar. In a separate small bowl, dissolve the cornstarch in the water.

Blanch the snow peas in boiling water until they turn bright green. Plunge briefly in cold water. Drain thoroughly. Cut the bell pepper in half, remove the seeds and cut into cubes.

Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels.

Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir fry for a minute and add the red bell peppers.

Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken. Serve the fish on a platter, covered with the sweet and sour sauce and vegetables.