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清明节美食双语食谱集锦(中英对照)2014-04-14

清明节美食吃点什么呢?美食图片,美食制作方法,都在这里啦!

糕点类:

清明节甜品糕点类食谱:Mimi apple crumb tarts迷你黄金苹果松

双语制作方法:


Ingredients :材料

Group A

1- 小型急冻酥皮达4只 (4 frozen tart shells)

2- 苹果约2个, 去皮去核, 切粒  (Apple, cored,peeled, diced)

3- 黄糖2汤匙 (Brown sugar, 2 tbsp)

4- 牛油1汤匙 (Butter, 1 tbsp)

5- 玉桂粉1/2 茶匙  (Ground cinnamon, 1/2 tsp)

6- 柠檬汁1汤匙 (Lemon juice, 1 tbsp)

7- 粟粉1汤匙+冻水2汤匙, 搅匀 (Corn starch 1 tbsp + cold water 2 tbsp, mixed)

Group B

1- 杏仁片1/8杯 (Almond slices, 1/8 cup)

2- 黄糖2汤匙 (Brown sugar, 2 tbsp)

3- 牛油2汤匙, 放软 (Soften butter, 2 tbsp)

4- 面粉半杯 (All purpose flour, 1/2)

做法 Directions :

Step 1:

步骤一

Thaw the pastry as per the box instruction (about 10 minutes).  Preheat the oven with 220 celesius.  Lightly prick bottom of pastry crust with a fork.  Add in Group A ingredient 2-6 in a sauce pan and mix it well.  Cook the ingredients over medium heat.  Cover and simmer for 6-10 minutes or until apples are softened.   Add in the starch mixtures and mix until the sauce is thickened.  Put it aside and let it cool down.

酥皮达按照酥皮盒装的于室温放软10分钟(不需解冻的), 焗炉用摄氏220度预热, 用叉轻轻平均地于挞底刺满小孔, 易洁镬用中火起镬, 将Group A 材料2-6放入炒匀, 煮5分钟或至苹果软身, 加入生粉水搅匀至杰身, 盛起放凉备用

Step 2:

步骤2

Preheat the oven with 200 Celsius.  Mix the Group B ingredient well until the mixture is crumbly.  Add the apple mixture into the tart shell and covers it with the butter mixture.  Top each tart with the almond slices.  Put the tarts into oven and bake it over 190 degrees Celsius for 20 minutes.  Take it out and cool it down for 10 minutes before serve.

焗炉用200度摄氏预热, 将Group B 材料搅匀成碎粒,  苹果料放入酥皮达内, 再用牛油糖碎盖好挞面, 再每个平均铺上杏仁片, 放入焗炉, 改用190度摄氏, 焗20分钟, 取出待10分钟即成

Cook's notes :.

小贴士

1- Prick the bottom of pastry crust will prevent the dough from puffing up as it bakes.

1- 于挞底刺满小孔能避免焗时挞底会凸起

2- Adjust the amount of sugar according to your own preference.

2- 糖可按自己喜好加减, 建议先跟我份量试一次先

3- Add more flour if the butter mixture is not crumbly as expected.

3- 牛油碎(GroupB)如果弄不碎, 就要加多点面粉

4- Let the pies cool down a bit before serving as the sauce is boiling hot.

4- 焗完要放暖才好吃, 否则汁料过热, 会很容易灼伤自己




清明节甜品糕点类食谱:Jam Buttons果酱曲奇


Ingredients: flour 110g, butter 80g, granulated sugar 45g, egg yolks 2pcs, jam 4tsp.

材料:面粉110克,牛油80克,砂糖45克,蛋黄2只,果酱约4汤匙。

Procedures:

做法:

1. Soften butter under room temperature. Stir butter to cream shape in a mixing bowl. Add sugar, whisk until mixture changes to lighter colour. Stir in beaten egg yolk. Mix well.

1.牛油于室温放至软化,放进不锈钢盆内,用木匙压至油状,加入砂糖,以达蛋器打至奶白色,加入打散的蛋黄搅匀。

2. Fold in sifted flour in several times. Stir to form dough.

2.多次筛入面粉搅匀。

3. Wrap dough in plastic wrap and keep in fridge for 1 hour.

3.将面粉团用保鲜膜包好放入冰箱冷藏1小时。

4. Line base of baking tin with non-stick baking paper. Take out dough. Shape suitable amount to rounds. Place on baking tin. Make a hollow in the centre with finger.

4.取出面粉团,压至圆形,放到铺好烤盘纸的烤盘上,并用手指在中间压一个涡形。

5. Melt jam to liquid over hot water.

5.隔热水把果酱烧溶。

6. Spoon jam to the hollow of cookies. Put into preheated 170 °C oven and bake for 15 ~ 20 minutes. Take out and cool until harden.

6.用汤匙把果酱放入面粉团中间的涡形中,放入已预热170 °C的烤箱内烤约15 ~ 20分钟,从烤箱取出后放凉至硬。



清明节甜品糕点类食谱:Apple and Apricot Pie苹果杏派


Cooking time: Less than 60 minutes

时间:少于60分钟。

INGREDIENTS

材料:

1? kg (about 10) Granny Smith apples, peeled, ? cup water, 1 tablespoon caster sugar, 1 cup apricot jam, 1 teaspoon lemon rind, pie pastry (bought or homemade), almond flakes (optional)

1公斤半苹果(约10个,去皮),半杯水,1汤匙白砂糖,1杯杏酱,1茶匙柠檬果皮,派皮(外购或自制),杏仁碎(可选)

METHOD

做法:

1.Preheat oven to 180°C.

1.预热烤箱至180°C。

2.Line greased pie dish with pastry.

2.将派盘涂上油,放上派皮。

3.Add peeled, cored and sliced apples to saucepan. Add ? cup water and stew until soft. Drain and add apricot jam and caster sugar to pan; stir well.

3.将苹果去皮、去核及切片后放入锅内,加半杯水炖软。晾干后拌入杏酱及白砂糖搅匀。

4.Put into pie shell and cover with remaining pastry. Can brush pastry with egg yolk and sprinkle with almond flakes.

4.放入派皮内并覆上剩余的派皮。可在派皮上刷一层蛋黄,再撒上杏仁碎。

5.Bake in oven for approximately 25 minutes or until golden brown.

5.放入烤箱烤大约25分钟直至深金黄色即可。



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粥系列


清明节粥系列双语食谱:丝瓜排骨粥


Ingredients: rice 100g, salt 1/2tsp, oil 1tbsp, water 18 cups, peanut 60g, spare ribs 480g (chopped into small cubes), ginger 8 slices, silky squash 400g, coriander and spring onion (chopped) a little each

材料:米100克、盐1/2茶匙、油1汤匙、水18杯、花生60克、排骨480克(斩小件)、姜8片、丝瓜400克,芫荽、葱(剁碎)各适量

Seasoning(congee): salt 3/4 ~1tsp, pepper a little

调味料(粥):盐3/4 ~1茶匙、胡椒粉少许

Method:

做法:

Rinse and drain rice

1. 米洗净,沥干,

mix with salt and oil

2. 拌入盐、油,

set aside for 20 min

3. 腌20分钟

Rinse spare ribs

4. 排骨洗净,

blanch in boiling water

5. 放滚水内拖水,

remove and drain

6. 取出,冲净, 备用

In a pot, bring water to the boil together with peanuts, 4 slices ginger and spare ribs

7. 水放大煲内,加花生、排骨及4片姜煮滚,改用中火,盖好

cover and cook over medium heat for 30 min

8. 煲30分钟

Add rice and continue to cook over medium heat for 45 min until congee consistency

9. 然后加米,以中火煲45分钟成粥

Peel off hard edges from silky squash, cut into bite-sized pieces.

10. 丝瓜刨去硬边, 切件,烧2汤匙油

Sauté 4 slices ginger, add silky squash and fry for a while

11. 爆香4片姜,放入丝瓜炒香

Transfer silky squash to the congee, continue to boil until silky squash is tender

12. 把丝瓜放入粥内,25. 续煲至丝瓜熟

Season to taste, sprinkle in chopped coriander and spring onion. Serve

13. 拌入调味料,27. 撒下芫荽、葱即成香滑清甜之明火粥。

Tips:

诀窍:

先把排骨放入水内煲至出味,再放入米,可避免米被排骨压着而粘底

First boil spare ribs in water for flavour, then add rice to cook. This will prevent the rice from weighing down by the spare ribs and getting stuck to the pot.

注意火候,以均匀中火煲45~50分钟即成香绵白粥

Boil congee for 45~50 min over a steady medium heat to obtain a silky consistency.


清明节粥系列双语食谱:海鲜粥


Ingredients:

材料:

1 cup of rice, 3 tael oysters, 1/3 fish chop, 4 tael clams, 3 tael shrimps, 3 tael crab sticks, 1 piece of baby ginger, 2 green onions, chinese parseley, 7 cups of broth

米1杯、蚵仔3两、鱼板1/3块、蛤蜊4两、虾仁3两、蟹棒3两、嫩姜1块、葱2根、香菜少许、高汤7杯

Seasoning:

调味料:

A) 1/2 egg white, salt, corn starch

A) 蛋白1/2个,盐、太白粉少许

B) 1/2 tsp salt, dried bonito powder, pepper, sesame oil

B) 盐1/2茶匙,柴鱼粉、胡椒粉、麻油各少许

Methods:

做法:

1. Clean rice, soak for 30 minutes, add broth to cook.

1. 米洗净,浸泡约30分钟,加入高汤熬煮

2. Take intestines of shrimps off, clean with oysters by salt, strain. Slice fish chop, tear crab sticks. Shred ginger, cut green onion into pieces.

2. 虾仁去泥肠,和蚵仔用盐抓洗沥干,鱼板切片,蟹棒撕碎,姜切丝,葱切段

3. Cut the back of shrimps, mix with (A) to pickle for a while, blanch shrimps and oysters.

3. 虾仁背部割开,拌调味料(A)稍腌后和蚵仔川烫捞出

4. Put clams, fish chop, crab sticks, oysters, shrimps, and ginger shreds in rice gruel, season with (B). Add chinese parseley before serving.

4. 粥内放入蛤蜊、鱼板、蟹棒、蚵仔和虾仁、姜丝加调味料(B), 食用前加香菜即可


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饼系列

清明节饼系列双语食谱:皮蛋香煎豆腐肉饼


材料 Ingredients :.

1- (Medium firm tofu, 400g) 中硬度豆腐400克

2-  (Minced pork, about 400g) 免治猪肉400克左右

3-  (Tian jian diced preserved vegetable, cleaned, 2 tbsp) 冬菜2汤匙, 洗净

4- (Black preserved egg, peeled, diced, 3 eggs) 皮蛋3只, 去壳, 切粒

5- (Diced green onion, 1 tbsp) 青葱粒1汤匙

6-  (Asian preserved black olive slices, 3 tbsp) 黑榄菜3汤匙, 非必要

7-  (Large egg, 1 egg) 大蛋1只

8- (Salt, 1/2 tsp) 盐1/2茶匙

9-  (Corn starch, 2 tbsp) 粟粉2汤匙


做法 Directions :.

Step 1:

Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel until the tofu is mashed and all the water from the tofu is released.  Mix the dried tofu flake with ingredients 2-9.  Mix it well and divide it 12-14 small pieces (or even more) evenly.  Put it aside.

将豆腐用干净的布或毛巾包实, 然后毛巾左右不断扭转收紧, 直至将豆腐榨干水份, 再将豆腐和材料2-9搅匀, 分成12-14份(或更多)备用

Step 2:

Heat the non sticky pan with 1 tbsp of oil over medium heat until hot.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and serve it in hot.

易洁镬用中火落1汤匙油起镬, 将所有豆腐件煎至四面金黄(约6-8分钟), 上碟即成

小贴士 Cook's notes :

1- Twist both side of the towel with inverse direction like wrapping a candy. Tighten it as much as you can so the water inside the tofu can be released.

1- 搾豆腐时就将包糖果一样, 将左右两端以相反方向不段扭转收紧, 慢慢就可以搾出很多的水, 越干就越好

2- If the preserved vegetable is too salty, soak it in cold water before using it

2- 冬菜各种排子味道不一, 要按照它的味道去调整味道, 如果本身太咸的话, 可以先浸水令它咸味降低

3- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil..

3- 用易洁镬去煎, 所用的油份比较少, 会比较健康

4- Asian black olive enhances the flavor but it is optional to use.  

4- 黑榄菜味道惹味, 没有的话可以不加



清明节饼系列双语食谱:冬菜皮蛋黑榄菜豆腐肉饼


材料 Ingredients :.

1- 中硬度豆腐400克 (Medium firm tofu, 400g)

2- 免治猪肉400克左右 (Minced pork, about 400g)

3- 冬菜2汤匙, 洗净 (Tian jian diced preserved vegetable, cleaned, 2 tbsp)

4- 皮蛋3只, 去壳, 切粒 (Black preserved egg, peeled, diced, 3 eggs)

5- 青葱粒1汤匙  (Diced green onion, 1 tbsp)

6- 黑榄菜3汤匙, 非必要 (Asian preserved black olive slices, 3 tbsp)

7- 大蛋1只 (Large egg, 1 egg)

8- 盐1/2茶匙 (Salt, 1/2 tsp)

9- 粟粉2汤匙 (Corn starch, 2 tbsp)

做法 Directions :

Step 1:

Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel until the tofu is mashed and all the water from the tofu is released.  Mix the dried tofu flake with ingredients 2-9.  Mix it well and divide it 12-14 small pieces (or even more) evenly.  Put it aside.

将豆腐用干净的布或毛巾包实, 然后毛巾左右不断扭转收紧, 直至将豆腐榨干水份, 再将豆腐和材料2-9搅匀, 分成12-14份(或更多)备用

Step 2:

Heat the non sticky pan with 1 tbsp of oil over medium heat until hot.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and serve it in hot.

易洁镬用中火落1汤匙油起镬, 将所有豆腐件煎至四面金黄(约6-8分钟), 上碟即成

小贴士 Cook's notes :.

1- Twist both side of the towel with inverse direction like wrapping a candy. Tighten it as much as you can so the water inside the tofu can be released.

1- 搾豆腐时就将包糖果一样, 将左右两端以相反方向不段扭转收紧, 慢慢就可以搾出很多的水, 越干就越好

2- If the preserved vegetable is too salty, soak it in cold water before using it

2- 冬菜各种排子味道不一, 要按照它的味道去调整味道, 如果本身太咸的话, 可以先浸水令它咸味降低

3- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil..

3- 用易洁镬去煎, 所用的油份比较少, 会比较健康

4- Asian black olive enhances the flavor but it is optional to use.  

4- 黑榄菜味道惹味, 没有的话可以不加





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