豆腐烹饪场景描写英文-豆腐制作过程英语作文

下面用英文实例介绍两道中国美食：

1.臭豆腐 Stinky tofu

臭豆腐在全国不同地域的制作方法和食用方法均有不同，以长沙、南京等地最为出名。闻起来臭，吃起来香，喜欢的人很喜欢，不喜欢的人也非常不喜欢。过去，臭豆腐普遍被认为是“不健康”的食物，如今，臭豆腐被认为富含植物性乳酸菌，具有很好的调节肠道及健胃功效。

Stinky tofu is produced and eaten differently in different regions of the country, especially in Changsha and Nanjing.It smells bad and tastes good. People who like stinky tofu like it very much, and people who don't like stinky tofu also dislike it very much.In the past, stinky tofu was generally considered to be "unhealthy." Nowadays, stinky tofu is considered to be rich in plant lactobacillus, which has good intestinal and stomach-strengthening effects.

2.肠粉 Rice Noodle Rolls

肠粉早在唐朝就出现了，起源于广东罗定，目前风靡全国，肠粉软润爽滑，色白甘香，让人回味无穷。广州的肠粉呈现透明状，口感比较弹滑，有猪肉肠、牛肉肠、虾肠、鸡蛋肠等可选。

Rice noodle rolls appeared as early as the Tang Dynasty, originated in Luoding, Guangdong Province. It is popular all over the country at present.The rice noodle rolls are soft and smooth. It is white, sweet, and fragrant in color, which makes people memorize endlessly.The rice noodle rolls in Guangzhou is transparent and smooth in taste. You can choose pork, beef, shrimp, and egg rice noodle rolls.

我需要麻婆豆腐的做法（英文版）

豆腐的英文是：Doufu?;?bean curd

1、Doufu：豆腐

短语：

Doufu Xisi?豆腐西施

Leaf Doufu?叶豆腐

Doufu of three coins?三个铜板豆腐

plant leaf doufu?植物叶

Doufu with scallions?凉拌豆腐

soc wu jia doufu?吴家豆腐

garlic lao doufu?蒜香老豆腐

例句：

Mapo?doufu?is a combination?of?tofu?(bean?curd) set?in?a?spicy chili-?and?bean-based?sauce. It is often?topped?with?minced?meat,?usually?pork or?beef.?

麻婆豆腐由豆腐和口感麻辣的豆鼓酱汁做成，上面撒以碎肉（常以猪肉牛肉为主）。

2、bean curd：豆腐

短语：

Jellied bean-curd?豆腐脑

Kiang bean-curd?江公豆腐

bean-curd soup?豆腐汤

dry bean-curd?干豆腐 ; 豆制品干豆腐

BEAN-CURD HOUSE?双推磨

Bean-curd queen?豆腐西施

bean-curd man?豆腐工

例句：

Represent?food:Rice,?bread,?potato,?soybean,?bean?curd,?milk,?sour milk,?butter,?meat,?

fish,?alcohol,?white?sesame?etc..?

代表食物：米饭，面包，土豆类，大豆，豆腐，牛乳，酸奶，黄油，肉，鱼类，酒精类，白芝麻等。

扩展资料：

bean

英?[bi?n]?美?[bi?n]?

n. 豆；嘴峰；毫无价值的东西

vt. 击…的头部

n. (Bean)人名；(英)比恩

短语：

bean curd?豆腐

red bean?红豆；赤豆

soya bean?大豆

bean paste?豆瓣酱；豆酱；绿豆糕

broad bean?蚕豆

mung bean?n. ［植］绿豆

coffee bean?咖啡豆

green bean?青豆，嫩菜豆

bean milk?豆奶；豆浆

soy bean?大豆；黄豆

例句：

Modifications?of?cocoa?technology?and?bean?processing?will?be?necessary?to?retain?most

of?the?flavonols?while?maintaining?the desirable sensory characteristics?of?chocolate.?

改进可可粉技术和可可豆加工过程，对保留大部分黄酮醇和维持巧克力的怡人香味都将是必要的。

豆腐的英文怎么写

500 grams tofu 150 grams shredded beef (I use the meat) 40 grams Douchi Pixian chili pepper 20 grams face five grams (1 teaspoon)

Soy sauce 30ml (2 tablespoons)蒜苗50 grams Chicken 3 grams (1 / 2 teaspoon) Zanthoxylum face five grams (1 teaspoon)

Practices:

1) Cut the tofu 2 centimeters square blocks, water poured into the pot, boiling heat after fire broke out a little salt, then Add tofu pot cheuk 2 minutes, remove the standby Drain.

2) Heat oil in wok until hot oil into a 4 pm (hands placed in the top of pot to a sense of warm) into minced meat, fried casual, off-sheng out after birth.

3) Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped蒜苗.

4) once again poured into the oil pan, heated up to 3 heat when adding Pixian炒出chili flavor by adding red pepper powder and tempeh,炒出after oil, plus modest stock (or water), poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once. Subsequently, minced meat, chicken and蒜苗burned two minutes after淋入water starch starch, to close after the juice into the bowl-sheng, sprinkled pepper can face.

beancurd

bean curd。

读音：英 [?bi?n k?d]? 美 [?bi?n k?rd]?

n.豆腐

示例：Other?hot?soups?include?jellied?bean?curd,?rice?porridge?and?corn?porridge。

其他热汤包括豆腐脑、米粥以及玉米粥。

短语：

Kiang bean-curd?江公豆腐

bean-curd soup?豆腐汤

dry bean-curd?干豆腐 ; 豆制品干豆腐

扩展资料：

bean

英?[bi?n]?美?[bi?n]?

n. 豆；嘴峰；毫无价值的东西

vt. 击…的头部

n. (Bean)人名；(英)比恩

短语：

coffee bean?咖啡豆

green bean?青豆，嫩菜豆

bean milk?豆奶；豆浆

soy bean?大豆；黄豆

示例：If?low?lands?must?be?used?for?the?bean?crop,?they?should?be?ridged。

如果低地必须用于种植豆类作物，就必须把地整成交替的垄和沟。

怎样用英语介绍麻婆豆腐

Beancurd

??

1. Beancurd?

Beancurd

2. ?

3.

4. ?

麻婆豆腐介绍：

麻婆豆腐始创于清朝同治元年（1862年），在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。

店主陈春富（陈森富）早殁，小饭店便由老板娘经营，女老板面上微麻，人称"陈麻婆"。

当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。

《锦城竹枝词》、《芙蓉话旧录》等书对陈麻婆创制麻婆豆腐的历史均有记述。《锦城竹枝词》云：“麻婆陈氏尚传名，豆腐烘来味最精，万福桥边帘影动，合沽春酒醉先生”。《成都通览》记载陈麻婆豆腐在清朝末年便被例为成都著名食品。

英语对照：

Mapo tofu was founded in 1862, the first year of Tongzhi in Qing Dynasty.?

There is a shop named Chen Xingsheng Restaurant near Wanfu Bridge in Chengdu.

Shopkeeper Chen Chunfu (Chen Senfu) died early. The small restaurant was managed by the landlady. The landlady's face was slightly numb.?

She was known as "Chen Mafu".?

The Wanfu Bridge was a bridge across the Fuhe River, where hard-working people often rested and pointed their feet.?

The main visitors to the restaurant are footmen who pick up oil.?Chen Shi has a unique cooking skill for cooking tofu.?

The tofu produced by Chen Shi is full of color, fragrance and distinctive flavor. It is very popular among people.?

The tofu made by Chen Shi is called "Chen Mapo tofu", and its catering shop later named "Chen Mapo tofu shop".

"Jincheng Zhuzhi Ci" and "Old Records of Furong Dialect" all describe the history of Chen Mapo's creation of Mapo tofu.?

"Jincheng Bamboo Branch Ci"?

cloud: "Ma Po Chen's still famous, tofu baked the most delicious, Wanfu Bridge curtain shadow movement, Mr. Heguchun drunk.?"

Chengdu General Survey" records that Chen Mapo's tofu was a famous food in Chengdu in the late Qing Dynasty.

扩展资料

麻婆豆腐的来历：

麻婆豆腐起源于清晚期，成都万福桥边一陈姓餐馆，其老板娘满脸麻子。大家都叫陈麻婆。同治(1862)年，一天来餐馆吃饭的脚夫，码头工，过路的，走了一拔又一拔，一直忙到晚上快打烊关门。

又来一批船夫要吃饭，叫弄些下饭的，便宜的，热乎点的。陈麻婆一看厨房只剩下些豆腐，碎牛肉(边角)，葱等。于是就炒些豆瓣酱，姜，蒜，海椒面等调料，加高汤，下豆腐，牛肉碎烧制。装盆后上面撒了许多海椒面，葱花。最后浇上热油，撒上花椒面。结果上桌后。只见这些人连吃几碗饭，直呼很好吃，很下饭。

从此之后，陈麻婆就用此法做豆腐，不断改良。经客人一传十，十传百，就成了小店的招牌菜。后来客人直呼招牌菜“陈麻婆豆腐”。后人简称…麻婆豆腐。

麻婆豆腐的菜品特色：

麻婆豆腐的特色在于麻、辣、烫、香、酥、嫩、鲜、活八字，也称之为八字箴言。

麻：指豆腐在起锅时，要洒上适量的花椒末。花椒最好用汉源贡椒，麻味纯正，沁人心脾。 如若别地花椒，麻味卡喉，令人气紧。

辣： 选用龙潭寺大红袍油椒制作豆瓣，剁细炼熟，加以少量熟油、海椒烹脍豆腐，又辣又香?[5]?。

烫：豆腐的特质保持了整道菜出锅后的温度，不容易冷却。每下一次筷子，吃到的都是刚出炉的味道。

香：起锅立即上桌，闻不到制豆腐的石膏味，可冷浸豆腐的水锈味，也没有各色佐料原有的难闻气味，只有勾起食欲的香味。

酥： 炼好的肉馅子，色泽金黄，红酥不板，一颗颗，一粒粒，入口就酥，沾牙就化。

嫩：豆腐下锅，煎氽得法，色白如玉，有楞有角，一捻即碎，故多用小勺舀食。

鲜： 麻婆豆腐的原料，俱皆新鲜，鲜嫩翠绿，红白相宜，色味俱鲜，无可挑剔。

活：指麻婆豆腐店的一项绝技：豆腐上桌，寸把长的蒜苗，在碗内根根直立，翠绿湛兰，油泽甚艳，仿佛刚从畦地采摘切碎，活灵活现，但夹之入口，俱皆熟透，毫无生涩味道

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