重慶小吃英語(yǔ)

1、Process: making baking methodl materials:l wash the pig, fresh pork, salt, wine, pepper powder, ginger and other . when to use acupuncture casings, to discharge the air, each 12 to 15 cm into 1 sections. Irrigation of the sausage, wash with warm water, hung from a bamboo pole, the fire of curing for

2、 two days. The red and white table wine, finished refreshing taste, suitable for. He chuan peach slices was founded in 1840. is one of Chongqing City, a famous place.l Characteristics:l fine and glossy, soft, thin, white color, taste sweet. in 1917 the fair, won the gold prize of Panama. Yuji old Ma

3、 Chao Shou, divided into soup, chili oil, flax, hemp, tiny micro in linen, hemp and ramie old 7 tastelmaterial: lwonton skin 500 grams, 400 grams of lean pork, ginger 15 grams, egg 1, 10 grams of sesame oil, lard 20 grams, soup 100 grams, 1 grams of pepper, MSG 1 grams, 25 grams of salt.lMao xuewang

4、Hot and Sour Rice NoodlesA beggars Chicken Fried beef l 工藝：工藝：烘烤法制作材料：制作材料：洗凈的豬腸，鮮豬肉，食鹽、白酒、花椒粉、姜粉及其它香料。 做法：筠針鮮豬肉用溫水洗凈，瘦肉切成胡豆粒大小的肉丁，肥肉粒約為瘦粒的一半大，然后加料拌腌。在肉料中加入食鹽、白酒、花椒粉、姜粉及其它香料，拌勻。即可灌入選好、洗凈的豬腸衣內(nèi)。灌餡時(shí)要用針刺腸衣，以排出空氣，每12至15厘米扎1個(gè)節(jié)。灌好的香腸，用溫水洗凈，掛在竹桿上，上火炕烘烤兩天。烘烤時(shí)，要適時(shí)翻動(dòng)，炕溫保持在600C左右，防止跑油。加工好的香腸，應(yīng)為腸身干爽，結(jié)實(shí)有彈性，瘦肉色澤鮮紅

5、或暗紅色，肥肉色澤乳白而呈透明狀。成品紅白分明，鮮美爽口，佐餐下酒皆宜。 l Process: making baking method materials: wash the pig, fresh pork, salt, wine, pepper powder, ginger and other spices Fenji. l Practice: Jun needle fresh pork wash with warm water, lean meat cut into strictosidine size diced meat, fat particle is about half the

6、 size of thin grain, then feed mixed with salt. Add salt, white wine, pepper powder, ginger and other spices in Fenji meat material, mix well. Can be filled with good, clean intestines in clothing. Stuffing of when to use acupuncture casings, to discharge the air, each 12 to 15 cm into 1 sections. I

7、rrigation of the sausage, wash with warm water, hung from a bamboo pole, the fire of curing for two days. When baking, to timely flip, Kang temperature maintained at around 600C, to prevent the escape of oil. Processing of sausage, sausage body should be dry, strong and flexible, lean meat color was

8、 bright red or dark red, fat color white and transparent. The red and white table wine, finished refreshing taste, suitable for.l合川桃片始創(chuàng)于1840年。用上等糯米、核桃仁、川白糖、蜜玫瑰等原料，精制加工而成，是重慶市地方名產(chǎn)之一。特點(diǎn)為粉質(zhì)細(xì)潤(rùn)，綿軟，片薄，色潔白，味香甜，突出濃郁的桃仁，玫瑰香味。1917年曾在巴拿馬博展會(huì)上，獲巴拿馬金質(zhì)獎(jiǎng)。 lHe chuan peach slices was founded in 1840. is one of Chongq

9、ing City, a famous place. Characteristics of silty fine and glossy, soft, thin, white color, taste sweet, highlight the rich peach, rose fragrance. In Panama in 1917 the fair, won the gold prize of Panama. lRaw material formulalStir in sugar 23.75 kg 1.4 kg 0.25 kg of flour, sugar, cake powder 18.75

10、 kilograms of honey rose 0.5 kg 1.25 kg slurry extraction of walnut kernel 9.5 kgl原料配方原料配方l攪糖23.75公斤 川白糖1.4公斤面粉0.25公斤糕粉18.75公斤 蜜玫瑰0.5公斤提糖1.25公斤漿核桃仁9.5公斤l 渝記老麻抄手，分為清湯、紅油、微微麻、微麻、中麻、老麻及特麻7種味道 l 原料：抄手皮500克，肥瘦豬肉末400克，生姜15克，雞蛋1個(gè)，香油10克，化豬油20克，清湯100克，胡椒面1克，味精1克，鹽25克。l 制法：l 1、豬肉末入盆加清湯、雞蛋液、味精、胡椒面善汁水拌勻攪茸，形成餡心。

11、用抄手皮包起餡心成“菱角”形。l 2、鹽、胡椒面、味精、醬油、化豬油、香油、蔥花入碗，加入清湯。l 3、煮抄手時(shí)應(yīng)火旺、水寬、水開(kāi)，煮至皮起皺紋發(fā)亮撈入碗內(nèi)即成。l 特點(diǎn)：皮薄肉嫩，味美湯鮮。l 紅油抄手原料 ：抄手皮20張，肉末50克，料酒、辣椒油、醬油、香油各10克，精鹽3克，味精2克，蔥20克切末。ll Yu Ji old Ma Chao Shou, divided into soup, chili oil, flax, hemp, tiny micro in linen, hemp and ramie old 7 tastel Wonton Soupl Raw material: wo

12、nton skin 500 grams, 400 grams of lean pork, ginger 15 grams, egg 1, 10 grams of sesame oil, lard 20 grams, soup 100 grams, 1 grams of pepper, MSG 1 grams, 25 grams of salt.l System of law:l 1, the pork into the pot add broth, monosodium glutamate, pepper, egg liquid familiar juice mix stir velvet,

13、form filling. Wonton purses up with stuffing into water chestnut shape.l 2, salt, pepper, MSG, soy sauce, lard, sesame oil, chopped green onion into the bowl, add broth.l 3, cook made should be fire, water wide, open water, cook until the skin wrinkle shiny fish into the bowl.l Features: thin tender,