双语呈献：地道中餐菜谱精选

中英对照中餐菜谱

1. 宫保鸡丁Kung Pao Chicken

材料：鸡胸肉•250克、花生米•50克、蒜•2瓣、姜•3片、葱•1根、干红辣椒•适量（根据口味调整）、花椒•1小把

腌料：生抽•1大勺、料酒•1大勺、淀粉•1小勺、盐•少许

调料：生抽•1大勺、醋•1大勺、糖•1小勺、鸡精•少许、水淀粉•适量

做法：

1. 鸡胸肉切丁，加入腌料拌匀，腌制15分钟。

2. 花生米炒香备用。

3. 蒜切片，姜切片，葱切段，干辣椒切段备用。

4. 热锅冷油，放入腌好的鸡胸肉丁，快速翻炒至变色，盛出备用。

5. 锅中留底油，放入花椒、干辣椒炒香，再加入蒜片、姜片、葱段炒出香味。

6. 倒入炒好的鸡胸肉丁，加入调料翻炒均匀。

7. 最后加入花生米，快速翻炒几下即可出锅。

Kung Pao Chicken Ingredients:

Chicken breast: 250g

Peanuts: 50g

Garlic: 2 cloves

Ginger: 3 slices

Scallion: 1 stalk

Dried red chilies: As preferred

Sichuan peppercorns: A small handful

Marinade:

Light soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Cornstarch: 1 tsp

Salt: A pinch

Seasoning:

Light soy sauce: 1 tbsp

Vinegar: 1 tbsp

Sugar: 1 tsp

Chicken bouillon: A pinch

Water starch: As needed

Instructions:

1. Dice the chicken breast and mix with marinade. Let it marinate for 15 minutes.

2. Roast the peanuts until fragrant and set aside.

3. Slice the garlic, ginger, and scallion. Cut the dried red chilies into sections.

4. Heat oil in a pan over medium heat. Add the marinated chicken dices and stir-fry until they change color. Remove and set aside.

5. Leave some oil in the pan and add Sichuan peppercorns and dried red chilies. Stir-fry until fragrant. Then add garlic slices, ginger slices, and scallion sections. Stir-fry until fragrant.

6. Pour in the stir-fried chicken dices and add the seasoning. Mix well.

7. Finally, add the peanuts and stir-fry quickly for a few seconds before serving.

2. 麻婆豆腐Mapo Tofu

材料：嫩豆腐•1块（约400克）、牛肉末•100克、豆瓣酱•2大勺、蒜•4瓣、姜•1小块、葱•2根、花椒粉•1小勺、辣椒粉•1小勺、生抽•1大勺、料酒•1大勺、鸡精•少许、水淀粉•适量、油•适量

做法：

1. 嫩豆腐切块，用开水焯一下，捞出沥干水分备用。

2. 蒜切末，姜切末，葱切葱花备用。

3. 热锅凉油，放入牛肉末煸炒至变色。

4. 加入豆瓣酱、蒜末、姜末炒出红油。

5. 加入料酒、生抽、鸡精、适量清水烧开。

6. 放入豆腐块，小火炖煮5分钟。

7. 加入花椒粉、辣椒粉，用水淀粉勾芡。

8. 最后撒上葱花即可出锅。

Mapo Tofu Ingredients:

Soft tofu: 1 block (about 400g)

Ground beef: 100g

Chili bean paste: 2 tbsp

Garlic: 4 cloves

Ginger: A small piece

Scallion: 2 stalks

Sichuan pepper powder: 1 tsp

Chili powder: 1 tsp

Light soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Chicken bouillon: A pinch

Water starch: As needed

Oil: As needed

Instructions:

1. Cut the soft tofu into blocks and blanch in boiling water. Remove and drain.

2. Mince the garlic and ginger. Chop the scallion into葱花.

3. Heat oil in a pan over medium heat. Add the ground beef and stir-fry until it changes color.

4. Add chili bean paste, minced garlic, and minced ginger. Stir-fry until the oil turns red.

5. Add cooking wine, light soy sauce, chicken bouillon, and enough water. Bring to a boil.

6. Add the tofu blocks and simmer for 5 minutes on low heat.

7. Add Sichuan pepper powder and chili powder. Thicken with water starch.

8. Finally, sprinkle with chopped scallion before serving.

3. 鱼香肉丝Yu Xiang Rou Si

材料：猪里脊肉•200克、木耳•适量、胡萝卜•半根、青椒•1个、蒜•3瓣、姜•1小块、葱•1根、郫县豆瓣酱•1大勺、生抽•2大勺、醋•1大勺、糖•1.5大勺、料酒•1大勺、鸡精•少许、水淀粉•适量、油•适量

做法：

1. 猪里脊肉切丝，加入料酒、水淀粉、少许盐拌匀，腌制10分钟。

2. 木耳泡发切丝，胡萝卜、青椒切丝备用。

3. 蒜切末，姜切末，葱切段备用。

4. 调汁：生抽、醋、糖、鸡精、适量水淀粉调成鱼香汁备用。

5. 热锅凉油，放入腌好的肉丝快速翻炒至变色，盛出备用。

6. 锅中留底油，放入蒜末、姜末、葱段炒香。

7. 加入郫县豆瓣酱炒出红油。

8. 倒入木耳丝、胡萝卜丝、青椒丝翻炒至断生。

9. 加入炒好的肉丝，倒入鱼香汁翻炒均匀即可出锅。

Yu Xiang Rou Si Ingredients:

Pork tenderloin: 200g

Wood ear mushrooms: As preferred

Carrot: Half a root

Green bell pepper: 1

Garlic: 3 cloves

Ginger: A small piece

Scallion: 1 stalk

Pixian chili bean paste: 1 tbsp

Light soy sauce: 2 tbsp

Vinegar: 1 tbsp

Sugar: 1.5 tbsp

Cooking wine: 1 tbsp

Chicken bouillon: A pinch

Water starch: As needed

Oil: As needed

Instructions:

1. Shred the pork tenderloin and mix with cooking wine, water starch, and a pinch of salt. Let it marinate for 10 minutes.

2. Soak the wood ear mushrooms until soft and shred them. Shred the carrot and green bell pepper.

3. Mince the garlic and ginger. Chop the scallion into sections.

4. Prepare the sauce: Mix light soy sauce, vinegar, sugar, chicken bouillon, and enough water starch into a fish-flavored sauce.

5. Heat oil in a pan over medium heat. Add the marinated pork shreds and stir-fry quickly until they change color. Remove and set aside.

6. Leave some oil in the pan and add minced garlic, minced ginger, and scallion sections. Stir-fry until fragrant.

7. Add Pixian chili bean paste and stir-fry until the oil turns red.

8. Pour in the shredded wood ear mushrooms, carrot, and green bell pepper. Stir-fry until they are tender.

9. Add the stir-fried pork shreds and pour in the fish-flavored sauce. Mix well before serving.

4. 酸辣汤Suan La Tang

材料：鸡胸肉•100克、木耳•适量、豆腐•半块、鸡蛋•1个、葱•1根、姜•2片、香菜•适量、高汤•500毫升、醋•2大勺、酱油•1大勺、辣椒油•1大勺、盐•适量、胡椒粉•适量、水淀粉•适量

做法：

1. 鸡胸肉切丝，木耳切丝，豆腐切块，鸡蛋打散备用。

2. 葱切段，姜切片，香菜切碎备用。

3. 高汤倒入锅中，加入葱段、姜片烧开。

4. 放入鸡肉丝、木耳丝、豆腐块煮熟。

5. 加入醋、酱油、辣椒油、盐、胡椒粉调味。

6. 慢慢倒入打散的鸡蛋液，用筷子迅速搅拌成蛋花。

7. 用水淀粉勾芡，撒上香菜碎即可出锅。

Suan La Tang Ingredients:

Chicken breast: 100g

Wood ear mushrooms: As preferred

Tofu: Half a block

Egg: 1

Scallion: 1 stalk

Ginger: 2 slices

Coriander: As preferred

Broth: 500ml

Vinegar: 2 tbsp

Soy sauce: 1 tb