谁能帮我用英语写一段中国菜烹饪的步骤,急用

谁能帮我用英语写一段中国菜烹饪的步骤,急用
谁能帮我用英语写一段中国菜烹饪的步骤,急用

谁能帮我用英语写一段中国菜烹饪的步骤,急用
1)SALTED CHICKEN CANTONESE STYLE（粤式盐驹鸡）
Combine 1 Tablespoon salt,cooking wine,1 teaspoon ground toasted peppercorn or white pepper.Rub on outside and inside of chicken.Put inside chicken with 2 slices of ginger and green onion.Use aluminum paper to wrap the whole chicken and set aside for 2-3 hours.Bake chicken over 400F for 60 min.or until done.
2)CHICKEN CASSEROLE TAIWAN STYLE（台湾沙锅鸡）
Cut chicken into pieces.Place a pot over medium-high heat until hot.Add 1 cup sesame oil,add 4-6 slices of ginger,onion and stir until fragrant (about 5 saconds).Add chicken pieces,stirring occasionally until brown.Pour in 1 cup soysauce,1 cup michiu,rock sugar.Bring to a boil.Reduce heat to low,cover,and simmer until chicken pieces are tender and the sauce thickens slightly.Garnish with basil leaves.
3)TERIYAKI CHICKEN（红烧鸡块）
Marinate chicken with lite soysauce,cooking wine,pepper for a hour.Add oil into frying pan.Place in marinated chicken,fry over medium-high heat until chicken is just done.Pour in teriyaki sauce,and cook until sauce boils and thickens.
4)STEAMED FISH（清蒸鱼）
Steam fish with 2 slices ginger over high heat for about 15 min.Until done.Meanwhile,in a fry-pan,heat 1 Tbsp oil,stir in shredded ginger,green onion,and steamed fish sauce; bring to a boil (about 3 seconds).Then pour sauce over steamed fish,garnish with cilantro.
Steamed Fish Sauce:1 Tbsp soysauce,cooking wine,1/2 Tbsp sesam oil,vinegar,sugar,and pepper.

recipe?

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Meatballs Braised in Brown Sauce
(Hongshao Shizitou)红烧狮子头
Ingredients:
500 grams streaky pork
175 grams soy sauce
100 grams cooking sherry
150 grams cornstarch
50 grams...

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Meatballs Braised in Brown Sauce
(Hongshao Shizitou)红烧狮子头
Ingredients:
500 grams streaky pork
175 grams soy sauce
100 grams cooking sherry
150 grams cornstarch
50 grams grated ginger
50 grams chopped scallions
300 grams water
3 grams salt
10 grams sugar
1 egg
250 grams cooking oil
First, mince the streaky pork. Add 40g of the grated ginger, 40g of the chopped scallions, 50g of soy sauce and 2g of salt. Stir the ingredients until the mixture becomes sticky. Then add egg and cornstarch and mix well.
Divide the mixture into 8 portions and roll each one into a ball. Heat oil in a wok and deep-fry the meatballs until golden yellow. Remove and drain.
Put 80g oil back into the wok and reheat. Add the remaining scallions and ginger, and stir-fry until fragrant. Place the meatballs in the wok, along with the remaining cooking wine, soy sauce, sugar, salt, and water, and bring the liquid to the boil. Then simmer over a low flame until the sauce thickens. Remove and serve.
Shelled Shrimps in Longjing Tea
(Longjing Xiaren)龙井虾仁
350 grams shelled shrimps
1 gram Longjing or another green tea
5 grams cooking wine
3 grams salt
10 grams cornstarch and water mixture
1 egg white
50 grams oil
Rinse the shelled shrimps and drain off the water. Add 2 grams salt, egg white and cornstarch and
Water mixture. Marinate until ready to use.
Put the tea in a teacup, and add 150 grams boiling water. After 1 minute, strain off the tea leaves. Heat the oil in a wok. Add shelled shrimps and stir-fry. Add the tea leaves, cooking wine, 1 gram salt, and stir-fry. Sprinkle on the sesame oil. Remove and serve.
这都是我自 己翻译的，看看有用没。

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