吃北京烤鸭的方法 英语作文（英文介绍一下回锅肉，北京烤鸭，糖醋鱼）

最近经常有小伙伴私信询问吃北京烤鸭的方法 英语作文（英文介绍一下回锅肉，北京烤鸭，糖醋鱼）相关的问题，今天，留学建涯小编整理了以下内容，希望可以对大家有所帮助。

本文目录一览：

• 1、吃北京烤鸭的方法 英语作文
• 2、英文介绍一下回锅肉，北京烤鸭，糖醋鱼
• 3、求饺子,小笼包,北京烤鸭.英语介绍

吃北京烤鸭的方法 英语作文

First,check you have all the ingredients.You need green onion,sauce,slices of duck and some pancake.Then put duck,sauce and green onion into a pancake.Next roll the pancake.Finally,eat it.It is very delicious.
首先，检查你所用的所有的材料。你需要把嫩洋葱，甜面酱，鸭子片放在薄煎饼里。接着，把薄煎饼卷起来。最后，吃掉他。她真的很好吃。

都是亲自打上去的，多给点分啊！

英文介绍一下回锅肉，北京烤鸭，糖醋鱼

一、回锅肉

double-cooked pork slices

stir-fried boiled pork slices in hot sauce

twice-cooked pork often with chilli seasoning

1、boil the meat

2、silce it into pieces

3、cook the slices with chilli seasoning.

二、北京烤鸭

烤成的鸭比生鸭重量减轻1/3左右，色呈枣红，油润发亮，皮脆肉嫩，腴美香醇，处焦里嫩，香气扑鼻。一般成品重2公斤左右，用刀片成柳叶片，以108片为合格，趁热上席，当客片下，下刀快如闪电，片片带皮，令人叹为观止。

Roasted duck than duck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant. The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection.

"北京烤鸭"吃法多样，最适合卷在荷叶饼里或夹在空心芝麻烧饼里吃，并根据个人的爱好加上适当的佐料，如葱段、甜机酱、蒜泥等。喜食甜味的，可加白糖吃，还可根据季节的不同，与以黄瓜条和青萝卜条吃，以清口解腻。片过鸭骨架加白菜或冬瓜熬汤，别具有风味。烤后的凉鸭，连骨剁成0.6厘米宽、4.5厘米长的鸭块，再浇全味汁，亦可作凉菜上席。

" Beijing duck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine. Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy.

Tablets had duck skeleton with cabbage or wax gourd soup, do not have the flavor. Cold duck roasted, bone cut into 0.6 cm wide, 4.5 cm long duck pieces, and then poured the sauce, as well as the dish on the table.

3. 同学们，今天我给大家介绍的是北京烤鸭。

北京烤鸭是北京驰名中外的京菜代表之一。

讲到北京烤鸭，那可是脍炙人口，盛名鼎鼎。吃烤鸭，北京最著名的一家便是前门外的全聚德烤鸭店了，在那儿，每天应市的烤鸭约有百把只，人们吃烤鸭都要在前一二天预定，才能入座。 北京烤鸭味儿好，看相也好。橘黄色的鸭皮里包着外脆内嫩的鸭肉，令人垂涎三尺。裹上葱白、沾上甜酱吃更是满口留香，异常鲜美。

北京烤鸭的做法非常复杂:先要把处理后的鸭子在入炉之前，灌进开水，这样烤鸭子时，鸭子才会熟得快，也会使鸭肉外脆内嫩。接下来就是烤了。鸭子进炉后，先烤鸭子被刀切了的右背侧，使热气从刀口处进入鸭膛，把鸭肚子里的水煮沸。烤了6至7分钟后，当鸭子右背侧的鸭皮烤成橘黄色时，就翻过来，用火烤鸭子的左背侧3至4分钟，然后烤鸭背4至5分钟，接着就照上面的步骤循环地烤，直到鸭肉全部上色成熟为止。

这样烤出来的鸭子，鸭皮鲜黄松脆，肉质鲜嫩。这样，烤鸭就做好了。 烤鸭上桌后，有专业的切割员把鸭肉切成薄薄的肉片，包在鸭肉外面的薄饼也讲劲道。吃完鸭子后剩下的鸭架子可以加上嫩豆腐或黄牙白做成汤，鸭油能用来熬蛋，做成布丁似的菜，吃起来也妙不可言。

吃烤鸭时也挺有讲究。我喜欢把鸭片沾上甜酱和葱白来吃，真是“口水直流三千尺”呀!难怪北京烤鸭有“天下第一美味”、“京师美食，莫过于鸭，而炙者尤佳”的赞语呢!

同学们，听了我的介绍，你们是不是也“口水直流三千尺”了呢?那就赶快行动起来，向着“北京烤鸭”进军吧。

The classmates, today I give everybody introduction is Beijing roast duck.

Beijing roast duck is one of the famous cuisine is representative of Beijing.

Beijing roast duck, it is win universal praise, fame Ding ding. The roast duck, one of Beijing's most famous home is outside the front door of the Quanjude roast duck restaurant, there should be the duck, about 100 only every day, people eat roast duck are scheduled for the first one or two days, can seat. Beijing roast duck taste good, looks good.

Orange duck skin wrapped in crisp outside and tender inside the duck, a drool with envy. Wrapped in white, with sweet sauce to eat is full of fresh, delicious anomaly.
Beijing roast duck is very complex: first put the processed duck in the furnace before, into the boiling water, such as roast duck, the duck will be cooked quickly, also can make the duck crispy outside and tender inside.

The next step is to bake. The duck into the oven, bake the right dorsal duck was cut, so that the hot air from the mouth into the chamber to duck, duck belly in boiling water. Bake 6 to 7 minutes, when the dorsal duck right skin duck baked into orange, turned on, the left dorsal roast duck for 3 to 4 minutes, and then roast duck back 4 to 5 minutes, then

according to the above steps until the duck cycle baked, all color maturity. This baked duck, duck skin fresh pine crisp, fresh meat.

In this way, the roast duck is done. Roast duck on the table, there are professional cutting member of the duck meat cut into thin slices, wrapped in duck out pizza also speak effort. The remaining after eating duck duck shelf can be added to the tender bean curd or yellow teeth white soup, duck oil can be used to boil the egg pudding, made like food, eat it too wonderful for words.

The roast duck is very important. I like the duck with sweet sauce and scallion white to eat, really " slobber DC three thousand feet ."! No wonder Beijing roast duck has " the best in all the land of delicious ", "the capital of food, than a duck, and sunburn. " praise!

Students, after listening to my introduction, you is it right? " Slobber DC three thousand feet "? Then take action as soon as possible, toward the " Beijing duck " to enter.

四、糖醋鱼

材料（4人份）

中药：大枣8粒 莲子12个 银耳5克

鲤鱼1尾 干香菇2个 酒2大匙 生姜汁1大匙淀粉适量 胡萝卜5cm 洋葱1个 红柿椒半个青柿椒1个 甜酸馅用料（煮枣汁和煮莲子汁混合汁1.5杯，砂糖3大匙，酒3大匙，醋3大匙、盐、胡椒·少量，淀粉1.5大匙，水1.5大匙）

做法：

1、大枣、莲子、干香菇、银耳洗净后，分别放在足量的热水中浸泡。

2、取出莲子放到小锅中，加水煮20分钟，取出莲子。在莲子汁中加入枣汁、银耳汁，煮1－2分钟，留置待用。

3、鲤鱼剖开内脏，去鳞、洗净，浸在酒与姜汁的混合液中浸味。

4、野菜全部切丝。

5、鲤鱼粘满小麦粉，入180度油中炸，炸至外面变酥后取出。去掉油。

6、中华锅洗净，加入2大匙新鲜油，加热，炒香菇、胡萝卜、洋葱，然后再加入绿、红柿椒、莲子、银耳、大枣、快炒，加入②的煮汁和酸甜馅的混合物，用水溶淀粉调制成糊状。

7、趁鱼热时，把6的一部分置于盘子底部，鱼放在上面，然后把6的剩余部分撒在上面即成。

Sweet and sour fish   Materials Chinese jujube 8 : 12 tablets seeds 5 grams Tremella   Mei Lei Yue dry mushrooms 2 1 2 tablespoon ginger juice 1 tablespoon wine   5cm carrot and onion starch appropriate one half red persimmon Law

Green pepper paste used one Sweet (jujube juice and cook boil cooking juice   1.5 Mixed Juice Cup, 3 tablespoon sugar, 3 tablespoon wine.   3 tablespoon vinegar, salt and pepper in a small amount of starch 1.5 t,   1.5 tablespoon water)   Practices : one, date, seeds, dry mushrooms, cleaned Tremella, which were on an adequate volume of water immersion.

2 Pour put out seeds, add water and boil for 20 minutes Remove seeds.

Date seeds into juice in juice, Tremella juice, cook 1-2 minutes, retention methodology.

3, carp remove the offal to scales, washed Baptist immersed in the wine mixture of ginger juice and flavor.   4, wild all cut into shreds.   5, carp Nianman wheat flour, into the 180-degree oil bombing and deep fry outside changed after Crisp out. Discard oil.

6, the Chinese wash pot add 2 tablespoon of fresh oil, heat, fry mushrooms, carrots, onion, then adding green, red persimmon Law, lotus seeds, Tremella, jujube, quickly stir-fry, adding the stuffing and sweet and sour mixture into a paste with water-soluble starch modulation. 留学建涯

7, while fish fever, and six part of the plate at the bottom of the fish on the top, and then distribute the remainder of the top six and foremost.

求饺子,小笼包,北京烤鸭.英语介绍

北京烤鸭:

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.

饺子:
Jiǎozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

小笼包:

Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin.[2] Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the Xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production.
Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. The characteristic soup inside is created by wrapping solid meat gelatin inside the skin alongside the meat filling. Heat from steaming then melts the gelatin into soup. In modern times, refrigeration has made the process of making Xiaolongbao during hot weather easier, as one can use chilled gelatin which might otherwise be liquid at room temperature.

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