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日本烹饪食谱(japanese.cuisine)(英汉对照版)_RookieABC的空间_百度空间

作者:企业资讯策划团队 来源:rwfb 发布时间:2010-02-28 浏览:701

日本烹饪食谱(japanese.cuisine)(英汉对照版)

刚下了一本英文的 日本烹饪食谱


准备边翻译边贴,大家尽量看英文原版啊,有些内容翻译过来比较生硬的,欢迎来纠错@_@

从2#开始贴了,目录也会不断更新的@_@

2# 部分日本菜的英文名
3# 日本料理专用调味品
10-12#寿司的制作
15-17#乌冬(面)的制作

magicsakura 发表于 2008-3

吃日本菜要知道的英文(这个是转来的)
日本料理 Japanese Cooking
冷盘(刺身)Cold Platters

综合生鱼片 Assorted Sashimi
生鲜虾片 Fresh shrimp appetizer
生鲜牛肉 fresh beef appetizer

汤soups(shirumono)
味噌汤 Miso Soup
明虾汤 Prown Soup
煮菜 simmered dishes(Nimono)
福袋煮 stuffed Tofu Pockets
南瓜鸡米 Pumpkin with chicken
煮金线鱼 Soy Simmered Golden Thread
筑前煮 Chikuzen Ni
金平牛蒡 Beef with Burdock Root
煮昆布小鱼 Simmered Kombu-Fish Rolls
冬瓜蟹肉 wintermelon with crabmeat
首先要了解一下:
special seasoning ingredients used in Japanese cooking 日本料理专用调味品
1.Dark and light soy sauce
Soy sauce is brewed from soy beans, wheat, rice, and other ingredients. Dark soy sauce is the most common kind; light-colored soy sauce contains fructose, and is often used in light-corlored dishes.
1. 老抽(黑)酱油和生抽酱油
酱是由大豆、小麦、大米及其它原料酝酿的。老抽酱是最常用;生抽酱含有果糖,常用于浅色菜。
2. Dashi
Dashi base comes in either powdered or liquid form, and in bonito, kelp, and small dried fish flavors. Use dashi as stock in cooking.
2. 鱼汤[清汤]
鱼汤有粉末或液体,以金枪鱼(鲣)、海藻、小鱼干调料作底。料理以鱼汤作为原汁。
3. Mirin
Mirin is a transparent, sweet cooking wine made from glutinous rice, frequently used in Japanese cooking.
米林酒
米林酒是糯米酿造的,常用于日本烹饪的透明甜米酒。
4. Crushed laver
This condiment, containing sesame seeds, finely crushed purple laver(nori), and bits of dried bonito fillet, comes in many different types, and is usually mixed into rice or used in making sushi. Use the type you prefer.
4. 碎紫菜
这种调味品,含有芝麻籽,碾碎的紫菜(nori)和一些金枪鱼干。有很多不同种类,常混入大米或做寿司时使用。选择你自己喜欢的类型。
5. Miso (Soy Bean Paste)
Miso is made of soy beans, rice, wheat, and other ingredients. It comes in regular and low-salt types.
5. 味噌(日本豆面酱)
味噌由大豆,米,小麦以及其它原料制成的,是均匀且低盐的。
6. Mustard
This is a yellow, piquant paste made from mustard seed powder.
6. 芥末
用芥末籽粉末做成的黄色辣酱。
7. Wasabi(Japanese Horseradish)
Japanese horseradish root is first ground into a powder, then made into a green, piquant paste.
7. 芥末(日式辣根所制调味剂)
日本辣根的根部磨成粉末,之后制成绿色辣酱。
8. Seven-Flavor Seasoning(しちみーとおがらし)
This seasoning is made from toasted white radish sprouts, Szechuan peppercorns, fennel, pepper leaf, sesame seed, chili pepper, and pepper.
8. 七味调味品
这是用烤白萝卜苗,四川胡椒子,茴香,胡椒叶,芝麻子,红辣椒粉和胡椒粉制成的。

How to make DASHI stock
清汤底料的制法
Dashi stock plays an important role in Japanese cooking. The freshness and tastiness of a dish often depend to a great extent on the quality of the dashi used. Presented below are methods for making the two different kinds of dashi:
日本料理中清汤底料非常重要。菜的鲜味和味道很大程度上依赖于所用清汤的质量。以下是两种清汤的制法:
Dashi 1 清汤1
2/3 to 1 oz. (20-30g) dried bonito shavings(katsuobushi;illus.1) 2/3~1盎司(20-30克)金枪鱼干片
5 c. water 5 c.水
1 strip (4``or 10 cm) dried kelp seaweed(kombu;illus.2)
1条(4``或10cm长)干海带
Rub the kelp clean with a cloth, then spread open. Make a series of cuts in the kelp crosswise at 1/2``(1 cm) intervals; do not, however, cut all the way through. These cuts allow the kelp to release more of its flavor into the stock while cooking; and leaving the kelp in one piece makes it easy to remove.
海带用布子擦干净后展开,每隔1cm斜切一刀;但不要切断。这些切口使海带释放出更多的香味,同时去除海带也很方便。
Add the 5 cups of water to a pot together with the kelp. Before the center begins to boil, remove the kelp and continue to boil. Add the bonito shavings and turn off the heat immediately. After the bonito shavings have settled to the bottom of the pot, filter the stock through a piece of cheesecloth. The dashi stock is now ready for use in light-colored dishes, for example, Savory Cup Custard (Chawan Mushi; P.39)
把5杯水与海带一起放入锅中。锅中央开始煮沸前,除去海带继续煮沸。加入鱼干,立即关火。鱼干沉到锅底后,用纱布过滤汤。
这种清汤用于浅色菜肴中,如可口的日式蒸蛋(茶碗蒸)(p39).
Whole dried bonito fillets may be baked to soften and shaved to make the bonito shavings.
所有的金枪鱼干烤软、切成薄片后制成干鱼片。
Dashi 2 清汤2
Add 2-1/2 cups water to the kelp and bonito shavings used in Dashi 1 and heat in a pot. Before the center begins to boil, add another 2/3 oz.(20g) of bonito shavings and turn off the heat immediately. Wait until the ingredients have settled, and filter through a piece of cheesecloth. This dashi can be used in dishes with a darker color, such as Chikuzen Ni(p24). Use ready-made dashi for extra convenience(illus.3).
2-1/2杯水、清汤1提到的海带和干鱼片倒入锅中加热。锅中央开始煮沸前,再加入20g干鱼片,立即关火。所有材料沉到锅底后,用纱布过滤。这种清汤用于深色系菜肴中,如筑前煮(p24).用现成清汤很方便。

寿司专栏
一、How to make rice for Sushi
寿司米的制作

Sushi rice (serves 4)
寿司米(4步)
Choose short-grain or sushi rice that has whole, pure white grains, with no foreign material mixed in, and with a minimum of broken grains. Wash 2 cups of the rice (do not wash and rinse too long, so as to avoid losing the vitamin B1 content in the rice). Drain when the rice is clean, white, and translucent. Add 1-3/4 cups water and soak 30 minutes or longer. Cook in an electric rice cooker (or on an electric or gas stove) until done. Leave the rice covered and undisturbed for another 15 minutes often turning off the heat. Pour the sushi vinegar over the cooked rice while the rice is still hot, and mix it in with a rice paddle. Fan the rice (either by hand or with an electric fan) while mixing in the vinegar. Do this until the rice is light and fluffy, and the flavor of the vinegar disperse. Do not allow the rice grains to cling together in clumps, and do not squish the grains, or the rice will become sticky and pasty.
用短粒米或寿司米,没有杂质、很少碎粒纯净的碎米。淘洗2杯米(冲洗时间不要太长,以免米中的维生素B1流失)。米干净、白皙、半透明后倒掉水。加入1-3/4杯水浸泡30分钟以上。在电饭锅(电炉或煤气灶)中蒸熟,拔掉电源焖15分钟。趁米饭热时倒入寿司醋,
用饭铲搅拌混合均匀,同时吹米饭(用手或者电扇),直到大米明亮蓬松,醋味散开。别让米粒结块,也别压扁米粒,否则大米会变粘成糊状。
If you make a large quantity of sushi rice, transfer the extra rice to another container and cover with a wet cloth to prevent the rice from becoming dry and hard. This step is not necessary if making only a small amount for home use.
如果需要大量的寿司米,把多余的米转移到另外的容器中,盖上湿布防止大米变干变硬。如果只是家庭用量这步不需要。

Sushi vinegar
寿司醋
Mix 1/2 teaspoon salt into 3 tablespoons rice vinegar and bring to a boil over low heat. Then add 2 tablespoons granulated white sugar and turn off the heat immediately. The vinegar mixture is ready when the sugar has completely dissolved. Sushi vinegar must be prepared ahead of time, so it is convenient to make a large amount at once and keep it in the refrigerator for use when necessary. The proportion of sugar to vinegar can be adjusted according to personal taste. The various brands of sushi vinegar available commercially may also be used.
在3大汤匙米醋中加入1/2茶匙食盐,小火煮沸后,加入2汤匙粗白糖,立即关火。等糖全部溶解后即制成寿司醋。寿司醋必须提前备好,以便随时使用,必要时在冰箱里储存。醋里糖的用量根据个人口味调整。也可以从商店里购买。

Utensils for mixing the sushi rice
搅拌寿司米的容器
A wooden container with a large, flat bottom can absorb steam and moisture, allowing the rice grains to become springy or stainless steel container may be substituted.
大的平底木盆,能够吸收蒸汽和湿气,从而使米粒变得松软。也可以用不锈钢的容器代替。
How to store wooden containers
如何存放木盆?
Wash immediately after use, and drip-dry (do not dry in the sun). Store in a dark, cool, and dry place. Wipe clean with a dry cloth before the next use.
用后立即清洗,尽快弄干(避免阳光照射)。储存在遮光、阴凉、干燥处。下次用前用干布擦净。

How to make homemade UDON Noodles (serves 4-5)
家庭制乌冬面(4-5人份)
原料:
1/2 c. (130cc) water 1/2杯(130毫升)水
1/2T. (10g) salt 10克盐
7 oz. (200g) low gluten flour (about 2/3c) 7盎司(200克,2/3杯)低筋小麦粉
3-1/2 oz. (100g) high gluten flour (about 1/3c) 3-1/2盎司(100克,1/3杯)高筋小麦粉
1/4 c.low gluten flour 1/4杯低筋小麦粉


Dissolve the salt in the water. It should be about as salt as sea water (15 units on a salinometer)
把盐溶进水中。得到的盐水要像海水一样咸(15个盐量计单位)
Mix the low gluten flour and high gluten flour together in a large bowl. Add the salt water very slowly to the flour as you knead it into a smooth dough. Cover with a wet cloth and leave undisturbed for about one hour. Remove from the bowl. Press the dough down with the palm of your hand, fold into three parts, then press down again. Repeat the above steps for 5 minutes (about 3-4 times).
把低筋粉和高筋粉倒入一个大碗中。向碗中慢慢加入盐水,揉成光滑的面团。用湿布盖着静置约1小时,从碗中取出。用手把面团压扁,折成三折后再次压扁。重复上述步骤3-4次(约5分钟)。
Place the dough on a counter and knead until of a consistency that is neither too soft nor too firm. Allow to set undisturbed for another 20 minutes. Remove from the bowl and use a rolling pin (preferably one with about the same diameter as a broomstick) to roll out into a 4``*8``(10*20cm) rectangle. Sprinkle some flour over the top. Roll up the dough on the rolling pin to flatten. You will be rolling out several separate looped layers at once. Press down and roll to lengthen the dough. Spread open the dough on the counter, sprinkle some flour over it, and again roll up the dough around the rolling pin. Repeat as above 5 more times until the dough is about 1/12``(.2cm)thick. Sprinkle liberally with flour and fold into 3 or 4 layers. Cut into 1/8``(.3cm) Udon noodles. Again sprinkle liberally with flour, and the noodles are ready for use.
在案板上和面直到软硬适中,在碗中静置20分钟。取出后用擀面杖(像帚柄一样粗细均匀)擀成10*20cm的矩形。撒上一些面粉,用擀面杖卷起面团擀平。只能转着圈擀开。压扁擀长面团。把面摊案板上,撒一些面粉,继续擀开,重复5次以上直到2cm厚。多撒些面粉折叠成3-4层。切成3cm宽的乌冬面条,再多撒上面粉,待用。
Homemade udon noodles have a pleasantly springy texture. They can be either stir-fried or boiled, and are very convenient to use. If you do not use them immediately after making them, wrap them in plastic and keep in the refrigerator. They will stay fresh for about one week.
家庭制乌冬面弹性很好,可以干炒或煮熟,使用方便。如果做好后暂时不用,装入塑料袋放进冰箱,可保存一个星期。
For restaurants that make udon noodles in large quantities, the dough can be placed in a plastic bag, and a piece of cloth spread on top of the bag. The dough is then stamped on with the feet, rather than kneaded by hand. This makes the gluten in the flour soft and pliable.
餐厅需要制大量的乌冬面,把面团放进塑料袋中,上面盖一块布。用脚踩面团而不是用手揉。这样使面筋柔软圆滑

To cook udon noodles
制作乌冬面:
Fill a pot with water and bring to a boil. Add the udon and wait until the water comes to a second boil. Add 1 cup of cold water, then cook another minute. Remove the noodles when cooked through, and rinse in cold water.
锅加满水煮沸。倒入乌冬面直到再次水开。加入1杯凉水,再煮几分钟。不关火把面捞出,放进冷水里。

我来继续翻

第26页

拌牛蒡和牛肉
四人份
180克牛蒡
[b]3杯水
1汤匙米醋[/b]
1汤匙芝麻油
200克嫩牛肉,切成丝
[i]每个3汤匙:水,酱油
4汤匙糖
2汤匙油[/i]
1汤匙白芝麻,烤过
(粗体部分为1,斜体部分为2)

选择新鲜的有着坚硬光滑皮的牛蒡(图示1)。用刀的钝边刮削去皮(图示2)并清洗。切成4厘米段,然后用刀子或切碎机切碎成丝( 图示3)。泡在1中以防变色。在使用前将其弄干。
将芝麻油倒入煎锅,然后将牛肉丝和牛蒡丝放进去。在高温下翻炒直到干。将2加入然后继续翻炒3分钟直到汁减少。倒进盘里。撒上烤白芝麻即可。
那些想要热辣食物的人可以将一些红辣椒丝和牛肉牛蒡一起炒。
这道菜也可以做完冷藏后冷吃。



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