A list of the contents of this article:

Please help to translate the menu into English and Japanese

1. You'd better find a professional translation company. Besides, 20 cents is not enough to translate a word. The following is an excerpt from the English translation of Chinese cuisine in the English Translation of Beijing Catering menu (discussion draft).

2. Jiangchuan mixed pot dishes Qujing hodgepodge-both of these dishes can be translated, but others don't know what's inside. You'd better explain what tomato pot and sparerib pot is. Sour soup, Beijing needle, fat cow, maybe you want to talk about gold needle? red steak steak is what I wrote is quite certain. Although it may not be the conventional name of that dish, it will not be too outrageous. The rest goes on to translate.

I saw the post yesterday! No one has translated yet! If you are not in a hurry, try your best to translate it this week. Because the full manual production is slow, and it is very difficult, there may be some can not be completed. 2 aside: the recipe is very similar to Sichuan cuisine. You are a Sichuan chef. If you are in Chengdu, do you still want to taste it when you have a chance? 1 return to the pot meat: stir-fry the dolphin meat with miso of Tangxinzi. 2 shredded bean sprouts: thousands of sliced dolphin meat is sprouted and fried.

4. There are some ingredients, such as the taste of seaweed, the flavor of seaweed

How to burn fresh cuttlefish so that the mouth is not so hard?

Grasp a key, that is, cooking time should not be too long, that is, try not to use stew, you can avoid cuttlefish mouth is too hard. It is recommended to marinate and taste with a little seasoning (or drain with washing and blanching water), wrap it in a thin layer of starch and deep-fry until golden. Then stir-fry according to the favorite way, such as salt and pepper, garlic, three cups. Wait.

Grab the egg white and starch before stir-frying the fresh cuttlefish. It won't be hard when it's fried. The meat is fresh, tender, smooth and delicious.

When made hard, it should be dry, but this will not happen when it is fresh or frozen. It really doesn't taste good. You can steam it in the pan for five minutes.

After taking off the internal organs, there is a hard thing inside. This is the cuttlefish shell. You can't eat it. The skin of the cuttlefish is very hard, so it is necessary to remove the skin from the cuttlefish's head and antennae. In the middle of the antennae is the cuttlefish's mouth. Squeeze the two thumbs from the outside to the middle to squeeze out the hard shell of the cuttlefish's mouth. Shredded green onions and ginger.

Prepare the necessary materials, oil, garlic, ginger (not shot this time) soy sauce, cooking wine (you can also use half a bottle of beer) oyster sauce garlic chopped, do not like garlic can also be directly chopped into chili peppers, cut into oil until warm, add garlic, stir-fry garlic flavor, then pour into the drained cuttlefish mouth to stir-fry a few times.

How to make cuttlefish mouth (garlic)

Cuttlefish mouth (garlic) practice to buy back practical information, the first step is to soak for more than 2 hours, if you want to be soft, soak for a few more hours. Drain before frying.

Cut onions into shreds, garlic kernels and ginger into finely chopped pieces. Cut the cuttlefish into strips, blanch the cuttlefish in boiling water for about 20 seconds, remove and drain. Heat the pan and add a little salad oil, then turn to shredded onion, chopped garlic and chopped ginger in recipe 1, then add cuttlefish strips in method 2, stir-fry over medium heat for half a minute, then add all seasonings, then stir-fry over medium heat for about 1 minute until the water is slightly dry.

Add hot chili to stir-fry the fragrance, then add a small amount of salt to stir-fry evenly, and finally pour into the squid mouth and stir for about 1 minute. when you see the meat rolled up slightly, it is cooked and turn off the heat. It should be noted that the squid mouth must not be fried too much, otherwise it is not easy to bite, the meat is relatively old, seriously affecting the taste, just like cooking octopus, the meat will grow old after a long time, and it is not very delicious.

Heat the pan and add a little salad oil, then turn to shredded onion, chopped garlic and chopped ginger in recipe 1, then add cuttlefish strips in method 2, stir-fry over medium heat for half a minute, then add all seasonings, then stir-fry over medium heat for about 1 minute until the water is slightly dry.

Grasp a key, that is, cooking time should not be too long, that is, try not to use stew, you can avoid cuttlefish mouth is too hard. It is recommended to marinate and taste with a little seasoning (or drain with washing and blanching water), wrap it in a thin layer of starch and deep-fry until golden. Then stir-fry according to the favorite way, such as salt and pepper, garlic, three cups. Wait.

After stir-frying chopped onion in olive oil, add cuttlefish, spirits, Italian spices, Italian rice and fish stock to continue to cook. After the cuttlefish are cooked, remove them and set aside. In the pan of practice 1, add cuttlefish gallbladder juice and fish stock stock 200 kilos, stir-fry over low heat until the fish soup is slightly dry.

Douyu's family practice of inserting ink

[specific production steps]: clean the cuttlefish, wash the leeks and cut them into sections, shred ginger, cut onions into eye slices, and slice garlic. Blanch the cuttlefish in boiling water for half a minute and remove cold water for use. Heat oil in a hot pot, first stir-fry spring onions, ginger and garlic over low heat, then add cuttlefish, add light soy sauce, quickly stir-fry for about 10 seconds, add leeks, add salt, quickly stir-fry well, then turn off the heat. Delicious.

Wash the cuttlefish, remove the internal organs and scales, and cut into medium-sized blocks. Cool the oil in a hot pot and saute until fragrant with sliced ginger and green onions. Add an appropriate amount of cooking wine, boil and add cuttlefish pieces. Leave a small amount of base oil in the pan, put the ink Douyu pieces, and stir-fry until slightly yellow on both sides. Add the right amount of light soy sauce and stir well. Add the right amount of salt and chicken essence and continue stir-frying.

Remove the scales and internal organs of 1 cuttlefish and cut it into two sections. Spread a layer of salt and white pepper on the fish skin, steam in a steamer for 15 minutes until cooked, remove and pour out all the fish juice. Put light soy sauce, chopped onions, minced ginger, sesame oil, white pepper and rice wine in a bowl to make a sauce and pour over the fish. Sauerkraut ink Douyu soup cuttlefish scale, visceral wash, cut into pieces and set aside; shred sauerkraut and set aside.

Fresh cuttlefish mouth fried meat is very hard how to do. Friends?

When made hard, it should be dry, but this will not happen when it is fresh or frozen. It really doesn't taste good. You can steam it in the pan for five minutes.

Grab the egg white and starch before stir-frying the fresh cuttlefish. It won't be hard when it's fried. The meat is fresh, tender, smooth and delicious.

Grasp a key, that is, cooking time should not be too long, that is, try not to use stew, you can avoid cuttlefish mouth is too hard. It is recommended to marinate and taste with a little seasoning (or drain with washing and blanching water), wrap it in a thin layer of starch and deep-fry until golden. Then stir-fry according to the favorite way, such as salt and pepper, garlic, three cups. Wait.

The skin of the cuttlefish needs to be torn off. Cuttlefish skin is not handled properly will greatly affect the taste of the dish, cuttlefish skin fried in the end will be very hard, the elderly and children are not suitable for consumption. So the first step before making squid is to deal with the "black skin" of squid.

The skin of the cuttlefish is very hard, so it is necessary to remove the skin from the cuttlefish's head and antennae. In the middle of the antennae is the cuttlefish's mouth. Squeeze the two thumbs from the outside to the middle to squeeze out the hard shell of the cuttlefish's mouth. Shredded green onions and ginger. Cabbage selected heart part, this part is relatively tender and fresh, clean, shredded and set aside.

What is a cuttlefish mouth?

Cuttlefish mouth, that is, squid mouth, also known as squid, is taken from the large squid in the deep sea, can not be artificially cultured at present, the nutrition is very rich. As a seaside person, there is no shortage of seafood, but such a big squid mouth is really the first time to see, one can stir-fry a dish, if you encounter it, don't miss it.

Cuttlefish supplementary information: cuttlefish shell, both "cuttlefish board", the scientific name is "cuttlefish bone", is also commonly used in traditional Chinese medicine, called "cuttlebone", is blindly acid, hemostasis, convergence of commonly used traditional Chinese medicine.

After taking off the internal organs, there is a hard thing inside. This is the cuttlefish shell. You can't eat it. The skin of the cuttlefish is very hard, so it is necessary to remove the skin from the cuttlefish's head and antennae. In the middle of the antennae is the cuttlefish's mouth. Squeeze the two thumbs from the outside to the middle to squeeze out the hard shell of the cuttlefish's mouth. Shredded green onions and ginger.

Sucker. It's equivalent to cartilage and fingernails, but it doesn't taste good. Cuttlefish are easy to get rid of when they are done.

It is brine cuttlefish. There are almost no cuttlefish in this snack market, nor in major night markets. I should have heard for the first time that brine can do a lot of snacks, but stewed cuttlefish is the only one. This cuttlefish is not a small cuttlefish, it is the kind of super-big cuttlefish. There is a big cuttlefish as big as a basin. After that, I will cut it for you wherever you want. Cuttlefish beard son, cuttlefish belly, and the most delicious cuttlefish mouth.

Cuttlefish is rich in protein, which is very popular because it tastes sweet and refreshing after being made into cuttlefish balls. How do you cook cuttlefish balls? Cuttlefish balls can be used to make soup, fry, barbecue and so on. 1 self-made cuttlefish balls 600 g cuttlefish, 30 g white oil, 2 tablespoons salt, 20 g cornflour, a little pepper, 2 g sugar. After the cuttlefish is washed, cut off the head of the cuttlefish and the mouth of the cuttlefish, then tear off the film on the upper layer with your hands, and then cut into Xiaoding.