鬼鬼Jacky
Sweet and Sour Spare Ribs。
關(guān)于糖醋排骨的做法英語(yǔ)翻譯：
1、排骨切成小塊，加2湯匙料酒、1湯匙生抽、1湯匙香醋，攪勻，腌20分鐘。
Chop ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, mix well, marinate for 20 minutes.
2、起油鍋，油八分熱時(shí)放入腌制好的排骨，煎至排骨變成棕色，盛出，油留到鍋里。
Start the oil pan, when the oil is eight minutes hot, put the marinated spareribs in it, fry until the spareribs turn brown, put them out, and leave the oil in the pan.
3、油鍋稍微加熱一下，加入小半碗清水和1湯匙香醋，煮沸，再加入白糖、紅糖，小火煮至變成粘稠狀，煮的時(shí)候不斷用筷子攪拌，防止糖粘鍋。
Heat the oil pan a little, add a small half bowl of water and 1 tbsp of vinegar, boil it, then add white sugar and brown sugar, cook it over low heat until it becomes sticky, and stir with chopsticks to prevent the sugar from sticking to the pan.
4、換中火，倒入排骨，讓排骨均勻地沾上糖醋汁。同時(shí)不斷攪拌。再倒入1湯匙老抽、和5克食鹽，翻炒，最后調(diào)入雞精，撒上芝麻，即可出鍋。
Change to medium heat, pour in the ribs, let the ribs evenly stained with sweet and sour juice. Stir constantly at the same time. Then pour 1 tablespoons of soy sauce and 5 grams of salt, stir fry, finally transfer chicken essence, sprinkle sesame seeds, then cook.
weiyiqinww
翻譯如下：
Ingredients:Ribs 1 catty, ginger, garlic, onion, salt, sugar, vinegar, cooking.Step 1: hot pot, after some more, oil, because to fry a Fried pork spareribs. Seven, 80% hot oil to add ginger, then add chopped ribs. From time to time flipping ribs, lest uneven heating.
2, the ribs are darker brown, remove ribs. Pick out. The ginger, Keep small amounts of oil pan, garlic, salt, sugar, cooking, stir fry put together a few continued speculation into ribs.
3, probably fry two minutes, add vinegar, Fried chicken, add pure, then fry.
4 and the pot, heat in the dish and a layer on time.
拓展資料：
糖醋排骨（Sweet and Sour Spare Ribs），是糖醋味型中具有代表性的一道大眾喜愛(ài)的特色傳統(tǒng)名菜。它選用新鮮豬子排作主料，肉質(zhì)鮮嫩，成菜色澤紅亮油潤(rùn)。
“糖醋”中國(guó)各大菜系都擁有的一種口味。它源于江蘇的無(wú)錫，現(xiàn) 在江蘇、浙江、四川菜中廣為流傳，常用于熘菜。糖醋排骨是糖醋菜中具有代表性的一道大眾喜愛(ài)的傳統(tǒng)菜，它選用新鮮豬子排作料，肉質(zhì)鮮嫩，成萊色澤紅亮油潤(rùn)，口味香脆酸甜，頗受江南一帶食者的歡迎。
滬菜用料簡(jiǎn)單注重的是酸甜的口味里面用到了番茄醬 這也是滬菜的特點(diǎn)，浙菜用料豐富，做法精細(xì)，色、香、味具全；川菜即使做糖醋排骨也不忘加蔥姜花椒 ?。
（資料來(lái)源：百度百科：糖醋排骨）
江蘇友道木業(yè)
糖醋排骨(Sweet and Sour Spare Ribs)，是糖醋味型中具有代表性的一道大眾喜愛(ài)的特色傳統(tǒng)名菜。它選用新鮮豬子排作主料，肉質(zhì)鮮嫩，成菜色澤紅亮油潤(rùn)。"糖醋"中國(guó)各大菜系都擁有的一種口味。糖醋排骨起源浙江，是典型的一道浙菜。正宗的糖醋排骨做法和用料都頗為講究，一般排骨選用仔排、肋排。排骨需先去除血水，瀝干腌制入味，然后裹上粉下油炸至表面金黃酥脆撈出備用，冰糖炒出糖色后放排骨入鍋翻炒，最后淋上米醋調(diào)成糖醋味。這里一定要用米醋，陳醋味道太重影響口感!滬菜用料簡(jiǎn)單注重的是酸甜的口味里面用到了番茄醬 這也是滬菜的特點(diǎn)，浙菜用料豐富，做法精細(xì)，色、香、味具全;川菜做糖醋排骨講究排骨精選與糖鹽醋的搭配 。
端木青煙
Sweet and Sour Spare Ribs常見(jiàn)釋義英[swi?t ?nd ?sa??(r) spe?(r) r?bz]美[swi?t ?nd ?sa??r sper r?bz]名詞Sweet and Sour Spare Ribs; sweet and sour pork; Sweet and Sour Pork Ribs; sweet and sour pork chops; 例句糖醋排骨、清蒸鯉魚、冬菜扣肉、蟲草鴨子。HPLC測(cè)定清肺合劑中魚腥草素的含量The Sweet and Sour Pork Chops, the Steamed Carp, the Steamed Preserved Cabbage and Pork and the Duck with Chinese Caterpillar Fungus. Determination of decanoyl acetaldehyde in Qingfei oral liquid by HPLC
表哥很內(nèi)涵
Sweet and Sour Spareribs (糖醋排骨)
Ingredients (材料): - spare ribs 600 - 800g- 1 egg- green onion sections- cooking wine- soy sauce- salt - white vinegar- cornstarch- white sugar- wheat flour
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
Directions （做法）:Step 1: Fill a wok with half-full of water and turn on the heat. Slowly add the spare rib sections, and cover them. Once the water is boiling, add in the cooking wine. Boil for 15-20 minutes until the spare rib sections is 70% cooked.
Remove them to a colander, and place in a small basin. Add the salt, white vinegar and wheat flour. Crack the egg into it and stir well with a spatula or chopsticks. Let it marinate for 10-15 minutes.
Step 2: In another bowl or small basin combine the white sugar, white vinegar, cooking wine, soy sauce, and cornstarch. Stir well.
Step 3: Place a wok over high heat until hot. Add some coooking oil, and add in the processed spare ribs one by one with chopsticks. Turn off the fire and remove them when they look yellowish-white and put them in a colander quickly.
Remove the broken bits, and add the fried spare ribs back in to be fired again when the temperature of the oil in the wok is heated back up to 70 centigrade (158 Fahrenheit).Fry the spare ribs well until they turn golden. Then, remove them from the wok.Step 4: Leave some cooking oil in the wok, swirling to coat the sides. Add in the green onion sections and prepared seasoning sauce from step 2, and stir-fry over high heat for about 20 seconds.
Then, add in the fried spare ribs and fry and stew for 2-3 minutes over high heat until the seasoning sauce coats the outside skin of the fried spare ribs.
Step 5: Now, turn off the fire, pick the delicious sweet and sour spare ribs out of the wok, and serve. A plate of delicious sweet and sour spare ribs is ready for you to enjoy.糖醋排骨注意事項(xiàng)：一般來(lái)說(shuō)，排骨上都是都有豬肉的，而豬肉是不能與烏梅、甘草、鯽魚、蝦、鴿肉、田螺、杏仁、驢肉、羊肝、香菜、甲魚、菱角、蕎麥、鵪鶉肉、牛肉一起吃的。而且吃了豬肉之后也是不適宜大量喝茶。
在清洗排骨時(shí)也不要用熱水沖洗，這是因?yàn)樨i肉中含有一種肌溶蛋白的物質(zhì)，在15攝氏度以上的水中易溶解，若用熱水浸泡就會(huì)散失很多營(yíng)養(yǎng)，同時(shí)口味也不好。
此外，糖醋排骨是高脂肪高熱量的食物，所以肥胖、血脂較高者不宜多食。濕熱痰滯內(nèi)蘊(yùn)也不能多吃。
zhouqian0825
Raw materials: pound of ribs, ginger, garlic, green onions, salt, sugar, vinegar, cooking wine Steps:
1, hot-pot after the fuel oil to more Oh, because the first blow of a deep-fried spareribs. To the oil-seven, eight, when hot add ginger, then加切g(shù)ood ribs. Flip ribs from time to time, to avoid uneven heating.
2, the ribs were deep golden color, the remove ribs. Pick out the ginger. Pot a small amount of oil left, the garlic, salt, sugar, cooking wine and put together to stir, stir Add ribs after a few continue to speculation.
3, about 2 minutes of speculation about it, a few fried, add chicken.
4, clearance fire, in the plate when the top layer of green onion Caesar.
糖醋排骨（Sweet and Sour Spare Ribs），是糖醋味型中具有代表性的一道大眾喜愛(ài)的特色傳統(tǒng)名菜。它選用新鮮豬子排作主料，肉質(zhì)鮮嫩，成菜色澤紅亮油潤(rùn)。
“糖醋”中國(guó)各大菜系都擁有的一種口味。它源于江蘇的無(wú)錫，現(xiàn) 在江蘇、浙江、四川菜中廣為流傳，常用于熘菜。糖醋排骨是糖醋菜中具有代表性的一道大眾喜愛(ài)的傳統(tǒng)菜，它選用新鮮豬子排作料，肉質(zhì)鮮嫩，成萊色澤紅亮油潤(rùn)，口味香脆酸甜，頗受江南一帶食者的歡迎。
滬菜用料簡(jiǎn)單注重的是酸甜的口味里面用到了番茄醬 這也是滬菜的特點(diǎn)，浙菜用料豐富，做法精細(xì)，色、香、味具全；川菜即使做糖醋排骨也不忘加蔥姜花椒 ?。
糖醋排骨的調(diào)配汁只有滬菜會(huì)加番茄醬，滬菜口味偏淡 ， 浙菜和川菜偏重 。滬菜浙菜的糖醋排骨屬于燒菜，而川菜中的糖醋排骨 是四川一道很有名的涼菜，用的是炸收的烹飪方法，屬于糖醋味型，琥珀油亮，干香滋潤(rùn)，甜酸醇厚，是一款好的下酒菜或是開(kāi)胃菜。頗受中國(guó)人民喜愛(ài)。
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