Question

求大神翻译成英文

韩国食品中出处可见其“调料文化”，使用多样的调料是韩国食品的特征之一。调料既对食物的口味起着决定性的作用，也可以清除各种杂味。韩国人常用的调料有蒜、葱、姜、辣椒粉、盐、芝麻盐、醋、胡椒粉、香油等，常用的酱有酱油、大酱、辣酱等等。调料对食物的味道起着最重要的作用，可以让无味的食物更有味。「增补山林经济」中记载：酱不论在何种菜肴，都保有其独特口味，理应称之为“第一美食”。“豆”是制作“酱”的主要材料。把豆煮熟之后制作成酱糗子进行发酵，然后用盐水泡制出来的液体称之为“酱油”，在泡制后的酱糗子里放入盐重新发酵后称其为“大酱”，而在酱糗子粉中加入适量糯米和盐发酵出来的则称为辣椒酱。在韩国，泡酱从来就是每年最重要的一件事情。都说“酱味之变，凶兆也”，韩国人对泡酱的要求特别苛刻：选择在每年10月里的良辰吉利;若干次清洁酱缸;祭礼酱缸台;预先准备好水，泡制过程中也需要持续的精心护理。

Answer 1

The Korea food source in its "dressing culture", use a variety of spices is one of the characteristics of Korean food seasoning. It tastes in food plays a decisive role, can remove all kinds of miscellaneous taste. Korean commonly used seasoning with garlic, onion, ginger, pepper, salt, sesame salt, vinegar, pepper sesame oil, soy sauce, commonly used soy sauce, miso sauce, seasoning and so on. The taste of food plays the most important role, can let tasteless food taste more. "" economic forest records added: sauce in whatever dishes, retain its unique taste, it is called "the first delicacy". "Bean" is the main material for the production of "sauce". The beans cooked after making sauce were embarrassing fermentation, and then use the proper saline liquid called "sauce", in the sub brewing sauce. Add salt to fermentation called "miso", while in the sauce. Powder by adding appropriate amount of fermented glutinous rice and the salt out of said as chili sauce. In South Korea, foam sauce has every year is the most important thing. Say "sauce taste bad omen,", Korean sauce of foam particularly harsh: choose auspicious auspicious day in October each year; if the dry cleaner VAT; cult of VAT and Taiwan; to prepare in advance for good water, brewing process also need to ongoing intensive care.

Answer 2

韩国食品中出处可见其“调料文化”，使用多样的调料是韩国食品的特征之一。调料既对食物的口味起着决定性的作用，也可以清除各种杂味。韩国人常用的调料有蒜、葱、姜、辣椒粉、盐、芝麻盐、醋、胡椒粉、香油等，常用的酱有酱油、大酱、辣酱等等。调料对食物的味道起着最重要的作用，可以让无味的食物更有味。「增补山林经济」中记载：酱不论在何种菜肴，都保有其独特口味，理应称之为“第一美食”。“豆”是制作“酱”的主要材料。把豆煮熟之后制作成酱糗子进行发酵，然后用盐水泡制出来的液体称之为“酱油”，在泡制后的酱糗子里放入盐重新发酵后称其为“大酱”，而在酱糗子粉中加入适量糯米和盐发酵出来的则称为辣椒酱。在韩国，泡酱从来就是每年最重要的一件事情。都说“酱味之变，凶兆也”，韩国人对泡酱的要求特别苛刻：选择在每年10月里的良辰吉利;若干次清洁酱缸;祭礼酱缸台;预先准备好水，泡制过程中也需要持续的精心护理。
Korean food source of its sauce "culture", using a variety of spices is one of the characteristics of Korean food. Dressing is to the taste of the food plays a decisive role, also can remove all sorts of taste. South koreans are the commonly used seasoning with garlic, onion, ginger, chili powder, salt, vinegar, sesame salt, pepper, sesame oil, such as commonly used sauce with soy sauce, sauce, chili sauce, and so on. Seasoning of food taste is the most important role, can let the tasteless food more delicious. The forest economy "of" records: sauce, no matter in what kind of dishes retain its unique taste, should be referred to as "the first food". "Beans" is the main material of making "paste". Made after the beans cooked sauce embarrassing for fermentation, and then guess anything in brine liquid called "soy sauce", after a bottle of sauce embarrassing in add salt after fermentation referred to as the "big sauce", and adding suitable amount of glutinous rice in the sauce embarrassing son powder, and salt is called chilli sauce fermentation. In South Korea, bubble sauce has always been one of the most important thing every year. All say "sauce flavor of change, omen", Korean special demanding of bubble sauce: choose its moments of geely in October each year; Several cleaning JiangGang; Cult JiangGang units; Prepared water, pickling process also requires constant care.