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jyuan_us  Identity Verified
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Jun 6, 2009

正在做飯﹐想到廚房里的很多技巧我都不懂﹐因此有了此欄目﹐願意虛心地向各位學習做菜的技巧。歡迎指教與分享。

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farica_2009
Local time: 17:51
a brief translation Jun 7, 2009

When i was cooking, i was thinking about that there are plenty of cooking skills which i haven't acquired,so that, i established this TV program(or column) as a platform to learn cooking skills with an open mind, advice and sharing will be welcomed!

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Sherwin Zhou  Identity Verified
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菜饭 和 鲫鱼豆腐汤 Jun 8, 2009

这两道菜是我常做的项目,据说具有养生效果;
1)菜饭 菜饭最适宜冬天的时候做着吃,感觉甚爽。用料:大米或糯米;青菜(以短胖的青菜为主,不要太嫩的;不要用高杆白菜,不要用卷心菜、大白菜、生菜);胡萝卜;枸杞;无核红枣;生姜;香油(菜籽油);咸肉或火腿(如果喜欢可以加,增加食欲和香气);花生米(如果喜欢可以加,但我一般不加);青豆(如果喜欢可以加,但我一般不加)
做法:将青菜洗净切碎,约4、5厘米长左右,生姜切细碎,放入炒锅中(先加香油烧热),翻炒一小会儿,去掉青菜的青味,再加入少许盐,(味精我从来不放的),然后全部倒入电饭煲中,加入洗净的枸杞,红枣,咸肉丁,胡萝卜丁,---;将适量大米淘净一起倒入,(米不要太多,多了就不是菜饭,而成饭菜了:D);最后加入适量的水,一般比平时做饭的水少点,加多了就成了菜粥了,但也绝对不能太少,菜饭以软烂为佳;盖上锅盖,约20分钟,饭烧好了,再过5-10分钟就可以吃了。

特点是:色、香、味俱全;尤其是香气四溢,酥软可口,往往吃了一碗还要一碗;我常常控制不了自己,一口气把一锅全部吃完。

2)鲫鱼豆腐汤
用料 活鲫鱼一条,约3两-半斤左右的即可,豆腐一块(注意:豆腐一定要买盐卤点的,不要买石膏点的;也不要买包装精美的嫩豆腐,一点味道没有;盐卤豆腐有浓香,烧好后会有很多的孔;石膏豆腐没有任何香味,一点儿也不好吃);生姜;小葱或大葱(我一般不用大葱);香油(一定要用菜籽油,切记切记---);白酒(不要用料酒,料酒没感觉)

做法:鲫鱼洗净,正反面各且三刀,但不要切断了;在鱼头和鱼腹部塞入生姜丝和葱段;锅内放人适量香油,姜片,烧热后放入鲫鱼,翻炒,放入白酒几滴,去腥味;鲫鱼两边鱼皮熟破,鱼眼发白或突出时,倒入适量的水,把豆腐切成长条加入,如果喜欢也可以加入冬瓜片或白萝卜片,加入适量盐,猛烧一气,烧开后,在调小火焖烧10分钟左右,最好再加入葱段,就OK了。

特点:汤浓色非常白,香气浓郁,口感很好,据说非常补脑,尤其适用翻译日常滋补,四季皆宜。(我自己的体会,晚上吃了鲫鱼豆腐汤,第二天感觉就来劲了

[修改时间: 2009-06-08 00:28 GMT]

[修改时间: 2009-06-08 00:32 GMT]


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Sherwin Zhou  Identity Verified
China
Local time: 17:51
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下次讲 大煮干丝、红烧肉、扬州炒饭、狮子头 Jun 8, 2009

先占个位置,下次有空再说啦

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Zhoudan  Identity Verified
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在冰箱里放一瓶李锦记的海鲜酱 Jun 8, 2009

无论是蔬菜、荤菜,中间加一点海鲜酱或别的什么酱,烧出来的成品味道都挺好,不用加味精,烹饪技术差一点也能弥补。

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Zhoudan  Identity Verified
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土豆炒洋葱 Jun 8, 2009

半个月前在饭店里吃的,觉得味道不错,回家如法炮制。
1.土豆去皮切成2厘米见方的丁。
2.洋葱切丝。
3.把锅烧热,加少许植物油,油热后先放土豆翻炒几下,然后放入洋葱。加入少许盐,少许酱油,一调羹海鲜酱,小半碗水,盖上锅盖,中间不时打开锅盖翻几下,等水烧干就可以装盘。

这菜有点“江湖气”(豪放,丁、丝放一块)。只要咸淡把握好了,土豆烧熟了,味道就不会差到哪里去。

[Edited at 2009-06-08 06:07 GMT]


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jyuan_us  Identity Verified
United States
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好﹐就要這些能土法炮製的 Jun 8, 2009

Zhoudan wrote:

半个月前在饭店里吃的,觉得味道不错,回家如法炮制。
1.土豆去皮切成2厘米见方的丁。
2.洋葱切丝。
3.把锅烧热,加少许植物油,油热后先放土豆翻炒几下,然后放入洋葱。加入少许盐,少许酱油,一调羹海鲜酱,小半碗水,盖上锅盖,中间不时打开锅盖翻几下,等水烧干就可以装盘。

这菜有点“江湖气”(豪放,丁、丝放一块)。只要咸淡把握好了,土豆烧熟了,味道就不会差到哪里去。

[Edited at 2009-06-08 06:07 GMT]


其實土豆怎麼燒都好吃。


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jyuan_us  Identity Verified
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我今天吃麵條 Jun 8, 2009

本來想做北方打鹵面(和蘇格蘭的還不一樣)﹐一沒技術﹐二沒材料﹐就想瞎做吧﹐有什麼算什麼﹔

1)沒有麵條﹐就用斯帕蓋提代替的﹔
2)沒有黃瓜之類的好菜碼兒﹐就把草菇用熱水燙熟再涼拌(香油﹐味精﹐鹽)
3)因為沒有花菜木耳等材料﹐就放棄了打鹵改用芝麻醬拌面。
4)吃面一定要有蒜茸。自己炮製的﹐把大蒜拍碎﹐放入鹽﹐醋﹐香油
5)還覺得不夠﹐就用蔥花炒雞蛋﹐用芝麻油炒的。

上述東西放在一起一攪拌﹐還真好吃﹐吃了兩大碗﹐大汗淋LI的。

BY THE WAY﹐北方人吃面愛過涼水。實際上是冷面。

[Edited at 2009-06-08 06:59 GMT]


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kangjian  Identity Verified
China
Local time: 17:51
English to Chinese
咬文嚼字 Jun 9, 2009

估计不是东北滴,东北人说“冷面”一般是指朝鲜冷面;过水的面条叫“凉面” ...


jyuan_us wrote:

本來想做北方打鹵面(和蘇格蘭的還不一樣)﹐一沒技術﹐二沒材料﹐就想瞎做吧﹐有什麼算什麼﹔

1)沒有麵條﹐就用斯帕蓋提代替的﹔
2)沒有黃瓜之類的好菜碼兒﹐就把草菇用熱水燙熟再涼拌(香油﹐味精﹐鹽)
3)因為沒有花菜木耳等材料﹐就放棄了打鹵改用芝麻醬拌面。
4)吃面一定要有蒜茸。自己炮製的﹐把大蒜拍碎﹐放入鹽﹐醋﹐香油
5)還覺得不夠﹐就用蔥花炒雞蛋﹐用芝麻油炒的。

上述東西放在一起一攪拌﹐還真好吃﹐吃了兩大碗﹐大汗淋LI的。

BY THE WAY﹐北方人吃面愛過涼水。實際上是冷面。

[Edited at 2009-06-08 06:59 GMT]


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Carol So  Identity Verified
United Kingdom
Local time: 10:51
Member (2008)
English to Chinese
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上PROZ 學做菜 Jun 9, 2009

Sherwin Zhou wrote:

这两道菜是我常做的项目,据说具有养生效果;
1)菜饭 菜饭最适宜冬天的时候做着吃,感觉甚爽。用料:大米或糯米;青菜(以短胖的青菜为主,不要太嫩的;不要用高杆白菜,不要用卷心菜、大白菜、生菜);胡萝卜;枸杞;无核红枣;生姜;香油(菜籽油);咸肉或火腿(如果喜欢可以加,增加食欲和香气);花生米(如果喜欢可以加,但我一般不加);青豆(如果喜欢可以加,但我一般不加)
做法:将青菜洗净切碎,约4、5厘米长左右,生姜切细碎,放入炒锅中(先加香油烧热),翻炒一小会儿,去掉青菜的青味,再加入少许盐,(味精我从来不放的),然后全部倒入电饭煲中,加入洗净的枸杞,红枣,咸肉丁,胡萝卜丁,---;将适量大米淘净一起倒入,(米不要太多,多了就不是菜饭,而成饭菜了:D);最后加入适量的水,一般比平时做饭的水少点,加多了就成了菜粥了,但也绝对不能太少,菜饭以软烂为佳;盖上锅盖,约20分钟,饭烧好了,再过5-10分钟就可以吃了。

特点是:色、香、味俱全;尤其是香气四溢,酥软可口,往往吃了一碗还要一碗;我常常控制不了自己,一口气把一锅全部吃完。



看到這個太吸引 (因為做法材料也很簡單, 忙的時候也可以做), 今天悄悄地學著做- 那個香呀! 簡單又好吃, 實在太棒!

請大家再介紹一些簡單的菜吧! 這幾天都在埋頭苦幹中, 得吃好一點慰勞自己。


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jyuan_us  Identity Verified
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羊肉燴土豆 Jun 10, 2009

和滷豬肉的做法差不多。成好吃了﹐據說還大補。我用帶骨頭的肉做的﹐ LAMB和GOAT個一半。味道差不多﹐不過還是山羊肉略好一點。

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chica nueva
Local time: 21:51
Chinese to English
Gansu recipes: Candied Potato, Deep-fried 'sheep's tail' 拔丝洋芋、炸羊尾 Jun 10, 2009

Candied Potato

This is one of Gansu's local dishes; it takes one of Gansu's special local products, the potato, as its raw material. In the summer time there is also candied bailan melon, using bailan melon as the raw material.

Wash the potatoes and peel them. Cut them into hobs or diamond shapes, divide into two batches, put them into the pot and deep-fry until golden. Leave a little oil in the frying pan, put in white sugar and stir constantly, so that the heated sugar melts evenly. Wait until the sugar liquid produces bubbles the size of small pinpoints, then quickly tip the cooked potato squares into it. Sprinkle with sesame seeds and shake about until evenly covered, then put into a dish and serve.

All you see now is that the potatoes are bright and shining; but when you take them up in your chopsticks, the silver threads dance in the air, and they are tasty, sweet and appetising.

Deep-fried sheep's tail

The name says sheep's tail, but it is actually a crisp savoury staple food, made of egg whites, sweetened bean paste, water cooking starch, and wheat flour. It is a golden colour, looks attractive, and is very nutritious.

The process of making it is not complicated. Beat the egg whites until frothy, add the cooking starch and the flour and mix in evenly. Take the bean paste and use your hands to roll it into cherry-sized blanks, use a small spoon to roll the bean paste balls in the egg whites, put in a pot and deep-fry until golden, take them out and they are ready.

Translated from Duan, Qi and Li eds., Gansu Tourist Guide (1982), China Tourism Publishing House, Beijing


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xiaoyanchen
Local time: 01:51
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需具体一点的信息 Jun 12, 2009

也想试试这个看上去不难又好吃的菜饭。只是具体应放多少枸杞和红枣?是否可用油菜?切碎应该不会是约4、5厘米长左右吧?另外既然是用电饭煲烧,是否用水仍按照米的杯数加水至相应的刻度?以前曾用电饭煲做过菜饭,似乎菜叶都变黄了,是否这种做法也会是菜叶都是黄色的? 花生米放一把是否太少?加了这么多填料,米杯数仍然和水刻度一致,还是要有所加减?谢谢。
Sherwin Zhou wrote:


这两道菜是我常做的项目,据说具有养生效果;
1)菜饭 菜饭最适宜冬天的时候做着吃,感觉甚爽。用料:大米或糯米;青菜(以短胖的青菜为主,不要太嫩的;不要用高杆白菜,不要用卷心菜、大白菜、生菜);胡萝卜;枸杞;无核红枣;生姜;香油(菜籽油);咸肉或火腿(如果喜欢可以加,增加食欲和香气);花生米(如果喜欢可以加,但我一般不加);青豆(如果喜欢可以加,但我一般不加)
做法:将青菜洗净切碎,约4、5厘米长左右,生姜切细碎,放入炒锅中(先加香油烧热),翻炒一小会儿,去掉青菜的青味,再加入少许盐,(味精我从来不放的),然后全部倒入电饭煲中,加入洗净的枸杞,红枣,咸肉丁,胡萝卜丁,---;将适量大米淘净一起倒入,(米不要太多,多了就不是菜饭,而成饭菜了:D);最后加入适量的水,一般比平时做饭的水少点,加多了就成了菜粥了,但也绝对不能太少,菜饭以软烂为佳;盖上锅盖,约20分钟,饭烧好了,再过5-10分钟就可以吃了。

特点:汤浓色非常白,香气浓郁,口感很好,据说非常补脑,尤其适用翻译日常滋补,四季皆宜。(我自己的体会,晚上吃了鲫鱼豆腐汤,第二天感觉就来劲了

[修改时间: 2009-06-08 00:28 GMT]

[修改时间: 2009-06-08 00:32 GMT]


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Zhoudan  Identity Verified
Local time: 17:51
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第一回听说 Jun 12, 2009

我们这里都是羊肉煮萝卜,土豆烧牛肉

jyuan_us wrote:

和滷豬肉的做法差不多。成好吃了﹐據說還大補。我用帶骨頭的肉做的﹐ LAMB和GOAT個一半。味道差不多﹐不過還是山羊肉略好一點。


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Jason Ma  Identity Verified
China
Local time: 17:51
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呵呵呵,是不是应该改名了 Jun 12, 2009

**Translators' kitchen tips in daily life**

民以食为天。


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