英语翻译材料：　　皮蛋2个、瘦肉丝1OO克、油条1根、青蒜丝少许白粥2碗.调味料：盐1小匙、鲜鸡精1小匙、淀粉1/2大匙

英语翻译
材料：
　　皮蛋2个、瘦肉丝1OO克、油条1根、青蒜丝少许
白粥2碗.
调味料：
盐1小匙、鲜鸡精1小匙、淀粉1/2大匙
　　1、皮蛋切块,油条切小段备用.
　　2、瘦肉丝加淀粉及盐少许,腌1O分钟.
　　3、将瘦肉丝烫一滚捞起.
　　4、将白粥煮滚后改用小火,加入皮蛋块、瘦肉丝、盐及鲜鸡精,略为搅拌均匀即可熄火.
　　5、食用前撒下青蒜丝及油条段.
参考:
　　煮粥用料：瘦肉1块（猪腱肉最好）,皮蛋2个（无铅皮蛋,一则健康些,二则石灰味没那么大）,姜1块,水足量,油盐适量
　　要煮出一锅绵香好味
要诀如下：
　　1,挑米：煮粥用的米最好用东北大米,就是圆圆短短的珍珠米,煮出的粥特别绵软；
　　2,煮粥的米要预先腌：约半碗米淘洗干净后,要用2汤匙的油、1个半茶匙的盐和少许水（2茶匙）拌匀,腌至少半小时,放心,虽然用了很多油,但是油会在煮粥的过程中挥发,令米绵烂,所以并不油腻的；
　　3,煮粥的肉要先用沸水煮煮去腥,或腌成咸肉：煮粥用瘦肉或腌的咸瘦肉,不必太考究是猪的哪一块肉,总之要保持一整块肉块不要切开（我一般用大约巴掌大,1－2厘米厚一块猪肉,如果条件许可,用猪腱肉更好味）.如果用瘦肉煮粥,那么要先用沸水把瘦肉略略煮煮,然后洗净；如果喜欢用腌的咸猪肉煮粥,那么要提前一天腌咸猪肉,方法如下：猪肉一块,冲洗干净,抹干,撒2－3茶匙盐,均匀涂抹在肉上,放冰箱下格（就是不会冻成冰的保鲜格）腌12小时或更长时间才可以入味；
　　4,煮粥的水要充分沸腾才下材料：大汤锅中放很多水,煮沸,才放材料.先下肉块、姜片,火不要关小,肉块到了沸水中,外面的部分遇热而熟硬,封住了里面的肉汁,这样肉煮了粥后也不难吃,然后待水再次沸腾时下腌好的米和一个切碎的皮蛋,而这第一个皮蛋切碎下粥与米同煮,皮蛋会融化,融入粥的味道中.
　　5,先大火,后小火,火候要足：水沸了,下了材料后,先大火煮20分钟,然后再转小火煮1个半小时,火候足,粥就绵软入味而且容易消化；
　　6,粥的质感处理：在转小火煮了1个半小时后,把第二个皮蛋也切碎,同时把煮在粥中的瘦肉捞出来,用筷子扒拉,撕成丝丝状,跟第二个皮蛋一起放回粥中,同煮最后半小时,然后关火.第二个皮蛋在关火前半小时加入粥中,半小时可将第二个皮蛋煮得既没石灰味,同时又变软滑,吃粥时也能吃到有皮蛋,而肉因为是水沸时下的,还保持了一定鲜味,撕成丝后放回粥中,特别好吃.
　　这样煮出来的粥不必下盐,好味,而且下火,容易消化.如果粥有点粘底,请千万不要用勺子扒拉锅底的粘皮,要不粥会有糊味,我们通常会放一个轻的小调羹在锅底与粥同煮,水沸腾过程中,小调羹也被带动,可以防止粥煮粘底.

Material:
Preserved egg 2, lean pork is 1 OO grams, and Fried dough sticks 1 root, QingSuan silk a little
White 2 bowls of porridge.
Seasonings:
Salt, 1 small spoon, fresh chicken essence 1 small spoon, starch 1/2t of
Practice:
1, preserved egg cut into parts, ground up twisted dough-strips, cut into small sections. Set aside.
2, thin pork and starch and some salt, marinate for 1 O minutes.
3, shredded pork hot rolled a thin will remove.
4, white porridge to boil to switch to the small fire, add preserved egg piece, thin strips and salt and fresh chicken essence, a slightly stir well can stall.
5, before eating and QingSuan silk and twisted dough-strips section.
Reference:
Cooking porridge materials: lean lean 1 piece (pork shank meat is the best), preserved egg 2 (lead-free preserved egg, a health first, lime taste some not so big), ginger 1 piece, adequate water, oil and salt right amount
Want to cook a pan of mianxiang good taste
Gist is as follows:
1, pick m: cooking porridge with rice, had better use the northeast rice, is circle circle short ZhenZhuMi, cook porridge special soft;
2, the rice cooking porridge to marinate in advance: about half bowl of rice washing clean, in 2 TBSP oil to, one and a half teaspoons salt and a little water (2 TSP) mix well for at least half an hour, rest assured, although a lot of oil, but the oil will be in the process of cooking porridge of volatile, make m or bad, so is not greasy;
3, cooked porridge of meat to boil with boiling water first to xing, or pickled into bacon: cooking porridge with lean lean or pickled salty lean lean, need not too fastidious is the pig which a piece of meat, anyhow should maintain a piece of meat don't cut (I generally with the downed about 1-2 cm thick a piece of pork, if the conditions permit, the pork shank meat taste with better). If cooked porridge with lean lean, then with boiling water first to the boil with lean lean, and wash; If like with marinade salty pork cooked porridge, so will one day in advance salty pork salted, the method is as follows: a piece of pork, rinse clean, wipe dry, and 2-3 teaspoon salt, and evenly distributed in the meat, put under the refrigerator case (is not frozen ice and keeping fresh of cells) pickled 12 hours or longer can then;
4, cooked porridge water should fully boiling to material: big put a lot of water soup pot, boil, then let materials. Under the first pieces, ginger, fire don't pass small, the pieces to boiling water, the outside part of the encounter heat and practice hard, sealed inside gravy, so meat cooked porridge after yuck, then treat water boiling salted again good meters and nowadays a chopped preserved egg, and the first preserved egg chopped down and meters to cook porridge, preserved egg will melt, into the taste of porridge.
5, first the fire, after fire small, temperature want foot: the boiling water, the material, the first fire boil 20 minutes, then turn simmer for 1 and a half hour, the foot, porridge soft and easy to digest heads;
6, the simple sense of porridge processing: in turn simmer for 1 and a half hours, take the second preserved egg also cut up, but at the same time in the lean meat cooked porridge fish it out and use chopsticks bala, ripped into filar silk shape, with the second preserved egg to put together back in porridge, to cook the last half an hour, and then turn the heat down. The second preserved egg in to close half an hour before the fire to join porridge, half an hour will be the second preserved egg cooked too didn't lime taste, and become soft and smooth, eat congee when also can eat to have eggs and meat is boiling water because of nowadays, still keep a certain freshness, ripped into silk returned to the porridge, really delicious.
So the porridge don't cook out salt, good taste, and under fire, easy to digest. If a little sticky bottom porridge, please don't use ladle the sticky skin pull POTS, or porridge will have HuWei, we usually put a light small spoon in POTS and porridge to cook, boil water process, small spoon is driven, and can prevent the cook porridge stick.