做一道湘菜英语作文
Stir-fried Pork with Chili is a famous Hunan dish. It is one of the most reprentative Hunan dishes. Hunan cuisine is divided into official and non-governmental. The official reprentative dishes include: Zuan tofu, Zuan shark fin and so on. The folks are more extensive: such as fish head with chopped pepper, fried pork with pepper and so on.
The lection of ingredients for the chili fried meat is also very particular. First of all, it is best to u fresh hot peppers with high spiciness. Choo fresh pork belly. It is best to buy and make fresh, otherwi the freshness of the ingredients will be lost.
I took out the ingredients I just bought with my father and started cutting. "Da, da" the knife cuts on the chopping board, making a crisp sound. It was my first time chopping vegetables, so I could only imitate my father's previous appearance. Under the step-by-step instruction of my father, it was cut. However, the thickness of the cuts varies, which is not a good phenomenon. Uneven cuts and cooking times vary, resulting in half-baked dishes. No way, I had to change the knife under the guidance of my father.
猪头骨
商务笔记本哪款好It took me a long time to finally get back to work. Divide the cut meat into fat and lean. Then put an appropriate amount of soy sauce, salt and monosodium glutamate, add a little water, stir well, marinate for a while, and the meat can be put into the pot. Fry the hard-to-cook meat first. Add oil and wait until the oil is hot. Put the fat meat first, then the lean meat.
When the meat is cooked, remove it to a bowl and pour the chopped peppers into the oil left over from the meat. This step is the most careful, becau in this step, the spiciness of the peppers is forced out. This allows the spiciness to ep into the meat in the final step. The are theoretical knowledge, and it is much more difficult to implement in practice. Pour the chili into the hot oil, follow the example of my father, and keep stirring. My father stood at the door of the kitchen and kept reminding me: "Don't fry for a long time, it's time to put the meat." I was startled, hurriedly poured the meat into the pot, and vigorously stirred it for a few times. Out of the pot, done.
In fact, this cooking, written in words, is very simple, but it is really not easy to operate in
practice. From the first time I fry it, it should have been too long in the last step, and it was a dark and mushy piece. The taste should be one word added to salt and soy sauce: salty, salty, bitter, salty and bitter. However, this time it will be a test for yourlf.瘦腿精油>圣母堂
加标回收
翻译：
辣椒炒肉是一道湖湘名菜。是最具代表性的湘菜之一。湘菜分为官方与民间，官方代表菜有：如组庵豆腐、组庵鱼翅等。而民间就比较广泛了：如有剁椒鱼头、辣椒炒肉等等。
辣椒炒肉的选材也是很有讲究的。首先，辣椒最好用辣度偏高的新鲜尖椒。选新鲜猪前腿肉。最好是现买现做，不然会损失食材的新鲜度。
我将我刚与父亲买好的所需的食材拿出，开始切。“嗒、嗒”刀切在案板上，发出清脆的响声。我是第一次切菜，所以，我只能模仿父亲以前的模样。在父亲的一步步教导下切完了。可是，所切出来厚薄不一，这并不是一个好现象。切的不均匀，熟的时间也不同，做出的菜也会半生半熟。没办法，我只好在父亲的指导下进行改刀。法甲积分
过了许久，我才终于可以继续工作。将切好的肉分为肥肉与瘦肉放好。再放上适量酱油、
外国经典名著盐与味精，再加一小点水，搅拌均匀，再腌一会儿，肉就可以下锅了。先将难熟的肉炒熟。下油，等到油烧热。先下肥肉，再下瘦肉。
家庭和谐
等到肉炒熟后，捞到碗里，将切好的辣椒倒入炒肉剩下的油中。这一步是最需要小心的，因为在这一步中，要将辣椒中的辣味逼出。这样才能在最后一步将辣味渗到肉中。这些都是理论知识，实际操作起来要比这困难得多。将辣椒倒入热油中，学着父亲的样子，不断的翻炒。父亲站在厨房门口，不断提醒我：“不要翻久了，该下肉了。”我一惊，连忙将肉倒入锅中，用力翻炒了几下。出锅，完成。
其实这做菜，用文字来写，十分简单，可实际操作起来，真不容易。看我第一次炒的，应该是最后一步太久了，黑糊糊的一片。而味道，应该是盐与酱油放多了一个字：咸，咸苦咸苦的。不过，这次也就当作了一次对自己的考验吧。
