大家好,今天小编来为大家解答以下的问题，关于香芋英文，香芋英文翻译这个很多人还不知道，现在让我们一起来看看吧！
本文目录
一、粤式早茶 英文介绍
材料：面粉500克白脱油1.125公斤砂糖1.5公斤鸡蛋1.5公斤水1.5公斤
1.制油酥：将面粉500克与溶化白脱油拌匀，擦透成油酥。
2.制蛋浆：将砂糖1.5公斤加水750克，烧成糖浆，再加冷水750克搅匀，将蛋1.5公斤溘入糖浆内，搅成蛋浆。
3.制坯：将面粉1公斤、蛋200克，加水揉和至不粘手时，再将油酥包入，用擀面杖擀薄(约1厘米厚)，再将其对折成四层，再擀薄。如此重复折迭三次，最后擀成0.3厘米厚的薄皮。
4.成型：把饼坯放入碟形模内，把蛋浆舀入。
5.烘烤：送入炉内烘焙约13分钟即熟。
云吞皮（馄囤皮）约200克，芋头约350克，葡萄干2汤匙，蜜糖2汤匙。
调味料：生粉1.5茶匙，生油1/2茶匙，蜜糖1汤匙。
1、芋头去皮蒸熟，压烂加入葡萄干和调味料拌匀。
2、在云吞皮的一角扫上清水，使容易粘口，把（1）之芋头馅放在云吞皮上，包成小卷。
3、用镬烧滚三杯油，放下芋卷炸至微金 *** ，沥干油分，排在碟上，浇上蜜糖便成。
心得：香芋卷炸好后放在垫有纸巾的碟上，使吸去多余的油分，避免沥出的油浸软香脆的云吞皮。芋头以荔浦出产的更好，因它的“粉质”多一点，色泽鲜明，花纹比较清晰。
材料与做法：面粉加热水搓开，后加冷水搓成面粉团，擀成薄皮，涂上适量的生油，并一边揩上葱碎和火腿蓉，一边将薄皮快速卷起成塔状，再将饼塔压扁，置于盘内，往盘内倒入一定量的生油（以浸过饼身的一半为准），入烘炉烘，烘好一面后，将其反转烘另一面，如是重复两次，待成品定型后，把盘内多余的油倒出。
特色：如年轮般烘得金黄的外层松脆香口，内里则柔软烟韧，吃多了也不觉肥腻。
教路：关键在做饼的手势，如开薄块皮的技巧、卷皮的手势等，是工多艺术的结果；葱油饼分咸、甜两种，上述的做法为咸饼，甜饼则是在压扁饼身后灌入椰蓉；将饼塔压扁，则可将卷饼时残留的空气逼出，使葱油饼更松身。
核桃肉约80克，墨鱼1只重约约600克，饼干8块，蛋1只。
调味料：生粉1汤匙，盐1/2茶匙，蛋白适量。
1、将墨鱼撕去外衣，冲洗干净，切片，用搅拌机搅成肉浆加入调味料搅成墨鱼胶，放入冰箱冷藏约1小时备用。
3、每片饼干涂上墨鱼胶，上放三粒核桃肉，将涂有墨鱼胶的一面向下放入油镬中炸至金 *** ，沥干油分便可上碟。
心得：核桃肉必须氽水，以去其油腻味。
良乡栗子肉约360克，片糖约150克姜3片，淡奶约900克，清水2杯,姜片2片。
1、将栗子肉用滚水浸片刻撕去外衣，倾入清水、片糖、姜片和栗子煮约10分钟，熄火浸焗5分钟再煮五分钟，待凉备用。
2、将半杯冰水和（1）用搅拌机搅至呈浆状，过滤后，倒入淡奶便成。
心得：栗子煲滚后，经过浸焗再煲，会较不浸焗的来得松软和易黏
面坯原料：澄面150g，淀粉60g，水160ml，色拉油20ml左右，盐少许
馅心原料：肥猪肉糜30g，鲜虾200g，笋50g
1、澄面与淀粉混合均匀，并在锅中将水和盐混合烧开后关火
2、粉倒入沸水锅中，用筷子快速搅拌成雪花片状，盖上锅盖，闷十分钟左右
3、加入色拉油后，将粉揉匀至面团有光泽后，蒙保鲜膜，等二十分钟左右
4、面团搓长条，分成20g左右的小面团，再将面团擀平，即成面皮
5、笋煮熟切细丝，虾去虾线，用纸巾吸干水份，用刀背剁茸
6、笋丝、虾茸和肉糜加盐和生粉，同方向搅匀至肉上劲
7、加少许白糖、香油、胡椒粉、色拉油混合，放入冰箱冷藏一个小时左右
8、将馅料包入面中，捏成饺子状，包好后入冰箱冷藏十分钟
9、蒸锅内将水烧开，将饺子隔水蒸大概十分钟，取出后刷层油即可
材料A:咸蛋黄10个（总结下来，还是用一整个包进去好！）红豆沙馅400g我没有用到那么多！
材料B:高筋面粉80g低筋面粉80g糖粉30g油55g水70g
准备:把咸蛋黄喷点白酒放入烤箱以180度烤约7-8分钟至半熟,待凉切成两半备用;红豆沙分成20等份备用（偶是没分，包的时候，感觉用多少，放多少！）
1.材料B拌匀,揉成表面光华不粘手的面团(即为水油皮)“感觉，水多了点。感觉60cc就正好。偶放了70cc，湿了点，后又加了15cc的低粉”
2.材料C拌匀,形成面团,分割成20等份(即为油酥)“90g的酥油，捏不成团。偶又加了10g左右。”（按这个量，每份油酥重17g）
3.将做法1的水油皮以保鲜膜裹覆,静至松弛20分钟
4.将松弛好的油皮面团分割成20等份,压扁后将分好的油酥面团包起来,捏紧接口,即成油酥皮.（按这个量，每份油皮重16g）
5.将油酥皮用擀面棍擀长,然后卷起来,再往长的方向擀,仍然擀长,再卷起来.如此,将所有的油酥皮擀完,覆盖保鲜膜,再静置松弛20分钟.
7.将做法5中松弛好的油酥皮全部擀成圆片,先放一点豆沙，放上蛋黄，再加入适量的豆沙（把蛋黄包满就可以了），然后像包包子一样，包好，接口一定要捏紧！整形后接口朝下排入烤盘,刷上蛋黄汁,再粘上黑芝麻,即可放入以预热至200度的烤箱内，烤约20分钟,至表面呈黄褐色即可完成!（指的是蛋液哦！）
Process is as follows:(job is reposted)
Ingre *** nts: 500 g white flo *** 1.125 kg oil from 1.5 kg sugar eggs 1.5 kg water 1.5 kg
Flo *** 1 kg eggs 200 g adequate water
1. Yousu system: 500 g flo *** and melted white meat from oil, and rub thoroughly into Yousu.
2. Eggs sl *** ry system: 1.5 kg sugar and 750 grams of water, firing syrup, coupled with cold water until blended 750 grams, 1.5 kilograms Kai eggs into syrup, eggs Jiacheng sl *** ry.
3. System Blank: 1 kg of flo *** , 200 grams of eggs, add water, rub hands and stick to, then Yousu all packets with Ganmianzhang rolling thin(about 1 cm thick), then on into a fo *** -story, again rolling thin. Fold repeat this three times, finally rolling into 0.3 cm thick skinned.
4. Molding: the pie dish billet Add to *** , scoop the pulp into the egg.
5. Baking: baking f *** nace sent about 13 minutes cooked.
Wonton skin(Hun tun Paper) about 200 grams, taro about 350 grams, 2 tablespoons of raisins, 2 tablespoons honey.
Sauces: Health 1.5 teaspoons flo *** , oil-1/ 2, 1 tablespoon honey.
1, peeled steamed taro, by adding raisins press *** e rotten meat and sauces.
2, in wonton skin of the iceberg So on the water, so I easily Nien,(1) of taro paste on the wonton skin, the packets into *** all volumes.
3, with the blame Shaogun 3 cups oil, taro rolls down the Zha *** -yellow, brown oil, ranked dish, po *** it into honey.
Experience: fried taro rolls on the pad after a good dish towels, to absorb excess oil to pr *** nt leached out of the oil-immersed soft crispy wonton skin. Lipu taro to produce the best, because of its" *** tte" a little more color clear, relatively clear patterns.
3. Gold medal Green onion pancake
Materials and methods: water heating rub flo *** opened, followed by the cold water Guocheng Mission flo *** , rolling into thin skin, painted with the appropriate so *** ce, and onions on the side of losers broken and ham-rong, skinned side will quickly rolled up into tower again Tap squash cake will be placed within the disk, disk to add a certain amount of so *** ce(who impre *** ated cake, which *** r is half), all oven baking, bake good side, it will be its r *** rsal bake another and, if repeated twice, to be finished stereotypes, the set of redundant dispose of the oil.
Characteristi *** : If baking in the ring as the outer crisp golden-mouth, inside the soft breathing Ren, also unknowingly eat more fatty.
The Road: The key to the pie in the gest *** es, such as a thin piece of skin skills, Vol Paper gest *** es, and so on, is the art more than the result of Green onion pancake-salty, sweet two, the above-mentioned practices of a cake, cookies, behind in the squash pie filling Yerong; cake tower will be crushed, can be Quanbing residues in the air when extracted, Green onion pancake are more lax.
About 80 grams of walnut meat, weighing about a cuttlefish about 600 grams, 8 biscuits, eggs, 1.
Sauces: Health powder 1 tablespoon salt 1/ 2 teaspoon, adequate protein.
1, will be torn off the cloak of cuttlefish, clean, slice, using sl *** ry mixer Jiacheng meat sauces by adding plastic Jiacheng cuttlefish, Add refrigerator about 1 ho *** standby.
2, Tun walnut meat brown water reserve.
3, each biscuit cuttlefish painted plastic, release three walnut meat, cuttlefish will be coated with adhesive side down Add oil in the wok Zha *** golden yellow, brown oil will be on the disc.
Experience: walnut meat must Tun water to taste to its greasy.
Liangxiang chestnut about 360 grams of meat, sugar-about 150 grams of ginger 3, Yannai about 900 grams, 2 cups water, Fasciolopsiasis two.
1, chestnut meat roll flooding torn off a short jacket, dumped into water, tablets, sugar, cooking Fasciolopsiasis and chestnut about 10 minutes, five minutes off the Baptist oven for another 5 minutes, Dailiang standby.
2, and will be half glass of ice water(1) was used to paste mixer stirred, filtered, will be able to add Yannai.
Experience: rolling boil chestnuts, a Baptist oven to b *** n, the less will be more Baptist baked sticky soft and easy
Billet of raw *** terials: Cheng-150 g, 60 g starch, water 160 ml, 20 ml about salad oil, a little salt
Xianxin raw *** terials: finishing mince 30 g, 200 g shrimp, bamboo shoots 50 g
1, Cheng s *** face starch and mix well, and will be in the pot for boiling water and salt mixed clearance after fire
2, powder into the pot of boiling water, stirring quickly with chopsticks into snowflakes Flake, cover, nausea Shibanzhongzuoyou
3, by adding salad oil, it will be absorbed powder kneading dough to a shiny, Mongolia cling film, such as two Shibanzhongzuoyou
4, dough twist of a long, divided into about 20 g of *** all dough, then dough-rolling, top Mianpi
5, bamboo shoots cooked cutting wire, shrimp to shrimp lines, drain water with a tissue, using cutting Velvet Daobei
6, Sunsi, Velvet and shrimp mince Health powder and salt, meat from the same direction homogenized Shangjin
7, add a little sugar, sesame oil, pepper, salad oil mixed Add refrigerator about 1 ho ***
8, topping all packets in the face, seize-shaped dumplings, properly wrapped after 10 minutes into the refrigerator
9, dome will boil water, dumplings Geshuizheng about 10 minutes, after the removal of the oil can brush
A *** terial: Xiandan Huang 10(sum *** rize down, or with a whole pack into it!) 400 g red Doushakan I did not use so *** ny!
Materials B: high-gluten flo *** low-gluten flo *** 80 g 80 g 30 g oil Tangfen 55 g 70 g water
Materials C: low-gluten flo *** 220 g 90 g oil
Materials D: egg yolk juice a little black sesame
Preparation: the yellow spray Xiandan Liquor Add to point to a 180-degree oven about 7-8 minutes to bake半熟, Dailiang reserve cut in half; red sand into 20 equal semi reserve( *** n it is not at the packet, feeling how much, put the number!)
1. Material B meat, Roucheng Sinora *** non-stick s *** face of the dough in hand(which is water-oil Paper)"feel, water Cheledian. Feeling on just 60 cc. Dual release of 70 cc, wet, and then added the 15 cc Low flo *** "
2. Materials C meat, forming dough, divide into 20 equal semi(ie Yousu)"90g of the butter, pinch fragmentation Mission. Dual added 10 g about."(According to the amount of weight each Yousu 17 g)
3. Practices will be a water oil Paper were coated with a cling film, static relaxation to 20 minutes
4. Relaxation Pimian good oil is separated into 20 equal semi Mission, the squash will be good Yousu dough packets, Niejin interface, top oil Supi.(According to the amount of each oil tare weight 16 g)
5. Oil Supi rolling with a long rolling pin, then rolled up, and then f *** ther in the direction of rolling, still rolling long, then rolled up. Case, all the oil Supi rolling End, covering cling film, then static relaxation 20 minutes.
6. Yolk package will be in the standby all Doushakan
7. Relaxation will be good practice in five oil Supi all rolling into wafer, bean paste is first put, put egg yolks, add an adequate number of red bean paste(the yolk will be a full package), and then like packs of the same package, and Interface must Niejin! After the interface down into the plastic tray, brush the egg yolk sauce, black sesame again viscosity can be Add to preheat the oven to 200 degrees, bake about 20 minutes, the s *** face was to be completed by tawny!(referring to the kind of oh!)
二、各种肉类英文名
1、XO酱炒牛柳条：Sautéed Beef Filet in XO Sauce
2、爆炒牛肋骨：Sautéed Beef Ribs
3、彩椒牛柳：Sautéed Beef Filet with Bell Peppers
4、菜胆蚝油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce
5、菜心扒牛肉：Grilled Beef with Shanghai Greens
6、川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style
7、川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style
8、葱爆肥牛：Sautéed Beef with Scallion
9、番茄炖牛腩：Braised Beef Brisket with To *** to
10、干煸牛肉丝：Sautéed Shredded Beef in Chili Sauce
11、干锅黄牛肉：Griddle Cooked Beef and Wild Mushrooms
12、罐焖牛肉：Stewed Beef en Casserole
13、锅仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce
14、锅仔萝卜牛腩：Stewed Beef Brisket with Radish
15、杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper
16、蚝皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce
17、黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper
18、黑椒牛柳：Sautéed Beef Filet with Black Pepper
19、黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper
20、黑椒牛柳条：Sautéed Beef Filet with Black Pepper
21、黑椒牛排：Pan-Fried Beef Steak with Black Pepper
22、红酒烩牛尾：Braised Oxtail in Red Wine
23、胡萝卜炖牛肉：Braised Beef with Carrots
24、姜葱爆牛肉：Sautéed Sliced Beef with Onion and Ginger
25、芥兰扒牛柳：Sautéed Beef Filet with Chinese Broccoli
26、金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic
27、牛腩煲：Braised Beef Brisket en Casserole
28、清汤牛丸腩：Consommé of Beef Balls
29、山 *** 牛肉片：Sautéed Sliced Beef with Yam
30、石烹肥牛：Beef with Chili Grilled on Stone Plate
31、时菜炒牛肉：Sautéed Beef with Seasonal Vegetable
32、水煮牛肉：Poached Sliced Beef in Hot Chili Oil
33、铁板串烧牛肉：Sizzling Beef Kebabs
34、铁板木瓜牛仔骨：Sizzling Calf Ribs with Papaya
35、土豆炒牛柳条：Sautéed Beef Filet with Potatoes
36、豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce
37、鲜菇炒牛肉：Sautéed Beef with Fresh Mushrooms
38、鲜椒牛柳：Sautéed Beef Filet with Bell Peppers
39、豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce
40、香芋黑椒炒牛柳条：Sautéed Beef with Black Pepper and Taro
41、香芋烩牛肉：Braised Beef with Taro
42、小炒腊牛肉：Sautéed Preserved Beef with Leek and Pepper
43、小笋烧牛肉：Braised Beef with Bamboo Shoots
44、洋葱牛柳丝：Sautéed Shredded Beef with Onion
45、腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts
46、中式牛柳：Beef Filet with To *** to Sauce, Chinese Style
47、中式牛排：Beef Steak with To *** to Sauce, Chinese Style
48、孜然烤牛肉：Grilled Beef with Cumin
49、孜然辣汁焖牛腩：Braised Beef Brisket with Cumin
50、家乡小炒肉：Sautéed Beef Filet, Country Style
51、青豆牛肉粒：Sautéed Diced Beef with Green Beans
52、豉油牛肉：Steamed Beef in Black Bean Sauce
53、什菜牛肉：Sautéed Beef with Mixed Vegetables
54、鱼香牛肉：Yu-Shiang Beef(Sautéed with Spicy Garlic Sauce)
55、芥兰牛肉：Sautéed Beef with Chinese Broccoli
56、雪豆牛肉：Sautéed Beef with Snow Peas
57、青椒牛肉：Sautéed Beef with Pepper and Onions
58、陈皮牛肉：Beef with Dried Orange Peel
59、干烧牛肉：Dry-Braised Shredded Beef, Sichuan Style
60、子姜牛肉：Sautéed Shreded Beef with Ginger Shoots
61、芝麻牛肉：Sautéed Beef with Sesame
62、辣子牛肉：Sautéed Beef in Hot Pepper Sauce
63、什锦扒牛肉：Beef Tenderloin with Mixed Vegetables
*** 、红烧牛蹄筋：Braised Beef Tendon in Brown Sauce
65、三彩牛肉丝：Stir-Fried Shreded Beef with Vegetables
66、西兰花牛柳：Stir-Fried Beef Filet with Broccoli
67、铁锅牛柳：Braised Beef Filet in Iron Pot
68、白灵菇牛柳：Stir-Fried Beef Filet with Mushrooms
69、芦笋牛柳：Stir-Fried Beef Filet with Green Asparagus
70、豆豉牛柳：Braised Beef Filet in Black Bean Sauce
71、红油牛头：Ox Head with Hot Chili Oil
72、京葱山珍爆牛柳：Braised Beef Filet with Scallion
73、阿香婆石头烤肉：Beef BBQ with Spicy Sauce
74、菜远炒牛肉：Sautéed Beef with Greens
75、凉瓜炒牛肉：Sautéed Beef with Bitter Melon
76、干煸牛柳丝：Sautéed Shredded Beef
77、柠檬牛肉：Sautéed Beef with Lemon
78、榨菜牛肉：Sautéed Beef with Pickled Vegetable
79、蒙古牛肉：Sautéed Mongolian Beef
80、椒盐牛仔骨：Sautéed Calf Ribs with Spicy Salt
81、辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce
82、荔枝炒牛肉：Sautéed Beef with Litchi
83、野山椒牛肉丝：Sautéed Shredded Beef with Wild Pepper
84、尖椒香芹牛肉丝：Sautéed Shredded Beef with Hot Pepper and Celery
85、堂煎贵族牛肉（ *** *** ：黑椒汁、香草汁）：Pan-Fried Superior Steak( with black pepper sauce/ vanilla sauce)
86、香煎纽西兰牛仔骨：Pan-Fried New Zealand Calf Chop
87、牛肉炖土豆：Braised Beef with Potatoes
88、清蛋牛肉：Fried Beef with Scrambled Eggs
*** 、米粉牛肉：Steamed Beef with Rice Flo ***
90、咖喱蒸牛肚：Steamed Ox Tripe with C *** ry
91、芫爆散丹：Sautéed Ox Tripe with Coriander
*** 、白菜豆腐焖酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage
93、 *** 红烧肉：Braised Pork with Abalone
94、鲍汁扣东坡肉：Braised Dongpo Pork with Abalone Sauce
95、百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce
96、碧绿叉烧肥肠：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
97、潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style
98、潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style
99、豉油皇咸肉：Steamed Preserved Pork in Black Sauce
100、川味小炒：Shredded Pork with Vegetables, Sichuan Style
101、地瓜烧肉：Stewed Diced Pork and Sweet Potatoes
102、冬菜扣肉：Braised Pork with Preserved Vegetables
103、方竹笋炖肉：Braised Pork with Bamboo Shoots
104、干煸小猪腰：Fried Pig Kidney with Onion
105、干豆角回锅肉：Sautéed Spicy Pork with Dried Beans
106、干锅排骨鸡：Griddle Cooked Spare Ribs and Chicken
107、咕噜肉：Gulaorou(Sweet and So *** Pork with Fat)
108、怪味猪手：Braised Spicy Pig Feet
109、黑椒焗猪手：Baked Pig Feet with Black Pepper
110、红烧狮子头：Stewed Pork Ball in Brown Sauce
111、脆皮乳猪：Crispy BBQ Suckling Pig
112、回锅肉片：Sautéed Sliced Pork with Pepper and Chili
113、木耳肉片：Sautéed Sliced Pork with Black Fungus
114、酱烧排骨：Braised Spare Ribs in Brown Sauce
115、酱猪手：Braised Pig Feet in Brown Sauce
116、椒盐肉排：Spare Ribs with Spicy Salt
117、椒盐炸排条：Deep-Fried Spare Ribs with Spicy Salt
118、金瓜东坡肉：Braised Dongpo Pork with Melon
119、京酱肉丝：Sautéed Shredded Pork in Sweet Bean Sauce
120、咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in C *** ry Sauce
121、腊八豆炒腊肉：Sautéed Preserved Pork with Fermented Soy Beans
122、腊肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices
123、榄菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles
124、萝卜干腊肉：Sautéed Preserved Pork with Dried Radish
125、毛家红烧肉：Braised Pork，Mao's Family Style
126、米粉扣肉：Steamed Sliced Pork Belly with Rice Flo ***
127、蜜汁火方：Braised Ham in Honey Sauce
128、蜜汁烧小肉排：Stewed Spare Ribs in Honey Sauce
129、木须肉：Sautéed Sliced Pork, Eggs and Black Fungus
130、南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro
131、砂锅海带炖排骨：Stewed Spare Ribs with Kelp en Casserole
132、砂锅排骨土豆：Stewed Spare Ribs with Potatoes en Casserole
133、什菌炒红烧肉：Sautéed Diced Pork with Assorted Mushrooms
134、什菌炒双脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms
135、手抓琵琶骨：Braised Spare Ribs
136、蒜香椒盐肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt
137、笋干焖腩肉：Braised Tenderloin(Pork) with Dried Bamboo Shoots
138、台式蛋黄肉：Steamed Pork with Salted Egg Yolk, Taiwan Style
139、碳烧菠萝骨：BBQ Spare Ribs with Pineapple
140、糖醋排骨：Sweet and So *** Spare Ribs
141、铁板咖喱酱烧骨：Sizzling Spare Ribs with C *** ry Sauce
142、铁板什锦肉扒：Sizzling Mixed Meat
143、无锡排骨：Fried Spare Ribs, Wuxi Style
144、鲜果香槟骨：Spare Ribs with Champa *** e and Fresh Fruit
145、咸鱼蒸肉饼：Steamed Pork and Salted Fish Cutlet
146、香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce
147、湘味回锅肉：Sautéed Pork with Pepper, Hunan Style
148、蟹汤红焖狮子头：Steamed Pork Ball with Crab Soup
149、雪菜炒肉丝：Sautéed Shredded Pork with Potherb Mustard
150、油面筋酿肉：Dried Wheat Gluten with Pork Stuffing
151、鱼香肉丝：Yu-Shiang Shredded Pork(Sautéed with Spicy Garlic Sauce)
152、孜然寸骨：Sautéed Spare Ribs with Cumin
153、走油蹄膀：Braised Pig's Knuckle in Brown Sauce
154、火爆腰花：Sautéed Pig's Kidney
155、腊肉炒香芹：Sautéed Preserved Pork with Celery
156、梅樱小炒皇：Sautéed Squid with Shredded Pork and Leek
157、糖醋里脊：Fried Sweet and So *** Tenderloin(Lean Meat)
158、鱼香里脊丝：Yu-Shiang Shredded Pork(Sautéed in Spicy Garlic Sauce)
159、珍菌滑炒肉：Sautéed Pork with Mushrooms
160、什烩肉：Roast Pork with Mixed Vegetables
161、芥兰肉：Sautéed Pork with Chinese Broccoli
162、子姜肉：Sautéed Shredded Pork with Ginger Shoots
163、辣子肉：Sautéed Pork in Hot Pepper Sauce
1 *** 、罗汉肚：Pork Tripe Stuffed with Meat
165、九转大肠：Braised Intestines in Brown Sauce
166、锅烧肘子配饼：Deep-Fried Pork Hock with Pancake
167、两吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces
168、腐乳猪蹄：Stewed Pig Feet with Preserved Tofu
169、豆豉猪蹄：Stewed Pig Feet with Black Bean Sauce
170、木耳过油肉：Fried Boiled Pork with Black Fungus
171、海参过油肉：Fried Boiled Pork with Sea Cucumber
172、蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic
173、红扒肘子：Braised Pork Hock in Brown Sauce
174、芫爆里脊丝：Sautéed Shredded Pork Filet with Coriander
175、酱爆里脊丝配饼：Fried Shredded Pork Filet in Soy Bean Paste with Pancake
176、溜丸子：Sautéed Fried Meat Balls with Brown Sauce
177、烩蒜香肚丝：Braised Pork Tripe Shreds with Mashed Garlic in Sauce
178、四喜丸子：Fo *** -Joy Meatballs(Meat Balls Braised with Brown Sauce)
179、清炸里脊：Deep-Fried Pork Filet
180、软炸里脊：Soft-Fried Pork Filet
181、尖椒里脊丝：Fried Shredded Pork Filet with Hot Pepper
182、滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce
183、银芽肉丝：Sautéed Shredded Pork with Bean Sprouts
184、蒜香烩肥肠：Braised Pork Intestines with Mashed Garlic
185、尖椒炒肥肠：Fried Pork Intestines with Hot Pepper
186、溜肚块：Quick-Fried Pork Tripe Slices
187、香辣肚块：Stir-Fried Pork Tripe Slices with Chili
188、芫爆肚丝：Sautéed Pork Tripe Slices with Coriander
*** 、软溜肥肠：Quick-Fried Pork Intestines in Brown Sauce
190、芽菜回锅肉：Sautéed Sliced Pork with Scallion and Bean Sprouts
191、泡萝卜炒肉丝：Sautéed Pork Slices with Pickled T *** nip
1 *** 、米粉排骨：Steamed Spare Ribs with Rice Flo ***
193、芽菜扣肉：Braised Pork Slices with Bean Sprouts
194、东坡肘子：Braised Dongpo Pork Hock with Brown Sauce
195、川式红烧肉：Braised Pork，Sichuan Style
196、米粉肉：Steamed Pork with Rice Flo ***
197、夹沙肉：Steamed Pork Slices with Red Bean Paste
198、青豌豆肉丁：Sautéed Diced Pork with Green Peas
199、 *** ：Sautéed Vermicelli with Spicy Minced Pork
200、芹菜肉丝：Sautéed Shredded Pork with Celery
201、青椒肉丝：Sautéed Shredded Pork with Green Pepper
202、扁豆肉丝：Sautéed Shredded Pork and French Beans
203、冬笋炒肉丝：Sautéed Shredded Pork with Bamboo Shoots
204、炸肉茄合：Deep-Fried Eggplant with Pork Stuffing
205、脆皮三丝卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots
206、红烧蹄筋：Braised Pig Tendon in Brown Sauce
207、蛋煎猪脑：Scrambled Eggs with Pig Brains
208、菜远炒排骨：Sautéed Spare Ribs with Greens
209、椒盐排骨：Crispy Spare Ribs with Spicy Salt
210、芋头蒸排骨：Steamed Spare Ribs with Taro
211、无骨排：BBQ Spare Ribs Off the Bone
212、辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce
213、酒醉排骨：Spare Ribs in Wine Sauce
214、无骨排：BBQ Boneless Spare Ribs
215、香辣猪扒：Grilled Pork with Spicy Sauce
216、云腿芥菜胆：Sautéed Chinese Broccoli with Ham
217、板栗红烧肉：Braised Pork with Chestnuts
218、酸豆角肉沫：Sautéed So *** Beans with Minced Pork
219、五花肉炖萝卜皮：Braised Streaky Pork with T *** nip Peel
220、腊肉红菜苔：Sautéed Preserved Pork with Red Vegetables
221、竹筒腊肉：Steamed Preserved Pork in Bamboo Tube
222、盐煎肉：Fried Pork Slices with Salted Pepper
223、猪肉炖粉条：Braised Pork with Vermicelli
224、芸豆焖猪尾：Braised Pigtails with French Beans
225、干豇豆炖猪蹄：Braised Pig Feet with Dried Cowpeas
226、豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce
227、蛋黄狮子头：Stewed Meat Ball with Egg Yolk
三、香芋和紫薯有什么区别
1、口感不同：香芋就是我们常常所说的芋头，没有紫薯那么甜，它可以直接煮了吃，而芋头是需要调味的，它们的果肉颜色也是不一样的。
2、粘液不同：香芋剥除外皮后，手上是有粘液的，这种粘液对于敏感肌肤人来说，很容易导致瘙痒。而紫薯是没有这种粘液的，很光滑，不必担心过敏。
3、营养价值不同：由于这两者完全不一样，所以它们所含的营养价值也是不一样的。香芋中蛋白质含量极其高，比山 *** 还要高，所以一定不能多食，容易引发消化 *** 。并且淀粉含量也是高于紫薯的。紫薯中的维生素含量很高，可以很好的美容养颜。
香芋：是属于一种芋头，可做芋头泥。煮熟后可吃，香味四益生香芋弄一下回手痒…，
香芋是一种芋头，英文名叫taro,肉色发淡紫。煮完以后香味四溢。
跟普通芋头不一样的，个儿大，类似杨浦芋头的大小，但里面是淡紫色。
紫薯：是番薯一种，在没有煮是不回象香芋一样弄一下就手痒，煮熟后与普通番薯没有什么特别只是心是紫色的，吃起来特别香同甜
香芋营养丰富，色、香、味俱佳，曾被人为蔬菜之王。据测定，每百克鲜香芋，含蛋白质5.15克，脂肪0.28克，碳水化合物12.71克，钙170毫克，磷80毫克。其蛋白质含量为山 *** 的2.1倍。食之有散积理气、解毒补脾、清热镇咳之 *** 效。香芋烹煮 *** 种，烧、炒、炖皆可，用其与鸡肉、猪肉一起炖、烧，其味香而不腻，酥而不烂。历来是逢年过节、喜庆筵席上必备的上乘菜肴。对于有痰、敏 *** 体质( *** 、湿疹、哮喘、过敏 *** 鼻炎)者、小儿食滞、胃纳欠佳、以及糖尿病患者应少食;同时食滞胃痛、肠胃湿热者忌食
关于香芋英文的内容到此结束，希望对大家有所帮助。
