Question

川菜辣子鸡丁的做法英文版

1、 笋鸡肉切成1厘米见方的丁，用少许盐、酱油，料酒拌匀，用湿淀粉浆好，再拌上点油。2、青笋切成丁。姜和蒜均切成片。把泡辣椒剁碎待用。再用汤、葱、姜、蒜、料酒、酱油、 糖、湿淀粉、味精对面带甜味的汁。
3、 用旺火把炒勺热放入大油，油热后投入鸡丁炒8成熟时放进泡辣椒，随之下青笋翻炒，接着把对好的芡汁也倒入炒勺中，汁开后再翻炒均匀，滴入醋即成。
特 点： 微甜，味鲜香，为四川传统菜之一 。

谁能帮我翻译一下？万分感谢。。

Answer 1

1 chicken, cut into 1 cm square bamboo shoots Ding, a pinch of salt, soy sauce, cooking wine mix well with the wet starch is good, and then mix with the oil spots.
2, Qing Sun cut into small. Ginger and garlic are sliced. The foam pepper chopped stand-by. Then soup, onions, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate across with sweet juice.
3, with major oil and stir into the hot-Chao Shao, oil heat, fry diced chicken into eight mature into foam pepper, followed the next duplicating the Qing Sun, and then put on a good Euryale ferox juice into the Chao Shao, the juice opened and then duplicating the uniform, drip vinegar Serve.
Features: slightly sweet, delicious aroma, a traditional Sichuan dishes.

Answer 2

1, bamboo shoot chicken is sure to become 1 centimetre of square Ding , uses a few salt , soy sauce , cooking wine to mix evenly, use wet amylum to finish starching , having stirred and mixed oil again.

2, the green bamboo shoot is sure to reach manhood. The ginger and the garlic are sure to ready-made movie without exception. Spongy Tabasco minces a stand-by. Use soup , onion , ginger , garlic , cooking wine , soy sauce , candy , wet amylum , gourmet powder to add the juice wearing sweet taste again.

3, round-bottomed frying pan fever puts lard inside with scorching torch, oil fever throws into the day afer tomorrow when dices chicken stir-fries 8 maturity readjusting oneself to a certain extent entering spongy Tabasco, with under green bamboo shoot turn over stir-fry, juice is turned over again in proceed to pour face to face good sauce made of the seed powder of Gorgon euryale or starch juice into a round-bottomed frying pan also, after coming untied stir-frying equation, the droplet enters vinegar being able.

Characteristic: Tiny sweet, fresh incense of taste, for one of Sichuan tradition dish.

Answer 3

好难哦