豉汁蒸排骨步骤既英文.....

豉汁蒸排骨步骤： Steamed spareribs with black soybe
procedures: 1)用生抽、老抽、糖、麻油和油腌过的半肥瘦排骨，放在碟上。 Preserve half-lean spareribs with light soybean sauce
dark soybean sauce
sugar
sesame oil and cooking oil. And
place them on a dish. 2) 开火落水和蒸架隔水蒸十分钟直至熟透后便可熄火待用 Open the stove. Put some water into the wok and place the steam stand in the middle. Heat the water until it is boiling. Put the dish on the steam stand and steam the dish for ten minutes until it is well done. Leave this cooked dish aside for further preparation. 3)用刀柄下面舂烂的蒜蓉豆豉 Use the handle of the chopper knife to *** ash the black soybe and the grounded garlic into a paste. 4)然后再开火落少许油、已倒在镬里爆香，当蒜蓉豆豉被炒至金黄色后便可熄火，将已炒好的蒜蓉豆豉和一起铺在那碟排骨上面便完成。 Open the stove again. Heat the wok with a *** all amount of cooking oil. Put the paste into the oil and stir-fry it until it *** ells tasty and turns into golden yellow in colour. Place this tasty paste onto the steamed spareribs. It is ready for serve then. P.S. sorry
我将你的内容列了1) 至 4)，希望这样会 清楚一些 。 再者，你在补充中说要蒸20分钟，恐怕令排骨很韧了。多些排骨，便用大一点的碟，将排骨摊开些放，仍然蒸十分钟便好了。原理是：用三分钟煮熟一只蛋，煮十只蛋也是用三分钟而已。 在2)中，wok是中国式的镬，蒸窝叫「steaming pot」
蒸排骨
请蒸耐一点
十分钟应该不够
凡猪肉都一定要煮至熟透
宁可再熟一点
因为猪肉可能会有寄生虫. 好奇怪
现在的中国香港人都疏忽这点
常把猪肉当牛肉处理! 小时侯
我爸爸是在大陆当兽医一职的
工作是肉类检验
我也见猪肉中的寄生虫
很可怕!
The Shi juice steams a sparerib step:Open fire first to fall into water and steams to separate the water steams a disc of have already used to get to take out
old take out
the sugar
hemp seed oil and oil were pickle to lead of the half width of figure sparerib
steam a clock to keep very much to thoroughly cooked behind can turn off to treat to use then.Then open fire again to fall few oil and have already poured with the haft underneath Chong lousy garlic Rong bean Shi in the Huo to explode joss-stick
be the garlic Rong bean Shi is fried to the golden color after can turn off then
will have already fried the good garlic Rong bean Shi and shop to plete then in the top of that sparerib. Yan good since the sparerib puts to go to into the dish
packing to go into prosperous have a water since pot inside
separate a water to steam for about 20 minutes.Separating the water steams since time
must boil water first
the hot pot steams for about 20 minutes(see the sparerib quantity to e in fixed time)
The Shi juice steams a sparerib step:Open fire first to fall into water and steams to separate the water steams a disc of have already used to get to take out
old take out
the sugar
hemp seed oil and oil were pickle to lead of the half width of figure sparerib
steam a clock to keep very much to thoroughly cooked behind can turn off to treat to use then.Then open fire again to fall few oil and have already poured with the haft underneath Chong lousy garlic Rong bean Shi in the Huo to explode joss-stick
be the garlic Rong bean Shi is fried to the golden color after can turn off then
will have already fried the good garlic Rong bean Shi and shop to plete then in the top of that sparerib.
参考: me