英语翻译最好详细点,能用5分钟时间介绍就好,因为要发表请大家帮帮忙

英语翻译
最好详细点,能用5分钟时间介绍就好,因为要发表请大家帮帮忙

Practices: 1,先将大米淘净,放入小碗中,加入1汤匙水、香油、食盐搅拌后,浸泡约30分钟. 1, first rice Amoy net, placed in small bowl, add 1 tablespoon of water, sesame oil, salt, mix well, soak about 30 minutes.
2,将姜切成细丝,香葱切碎,皮蛋切丁备用. 2, the filaments cut ginger, onion chopped, preserved eggs, dice back.
3,把瘦肉切成细丝,放入碗中,加入少量盐搅拌后,腌制约20分钟. 3, the lean meat cut into filaments, into the bowl, add a small amount of salt, mix well, marinate for 20 minutes constraints.
4,锅中倒入清水,大火煮沸,放入肉丝焯一下,撇除水面的浮沫. 4, pot into the water, fire and boil, add pork boiled, excluding the foam floating on the water.
5,沸腾约1-2分钟后,先倒入一半的皮蛋,再倒入姜丝. 5, about 1-2 minutes after boiling, pour the first half of the preserved eggs, and then into the shredded ginger.
6,约1-2分钟后,倒入浸泡的大米,搅拌,沸煮5分钟. 6, about 1-2 minutes later, soaked into the rice, stir boiling water 5 minutes.
7,改成小火煮40分钟,期间每5分钟搅拌一次,避免粘锅. 7, into a small heat and simmer 40 minutes, stirring every 5 minutes during the time, to avoid the sticky pan.
8,最后,将剩下的一半皮蛋倒入,继续煮10分钟,调入适量的盐和香葱,即可出锅. 8 Finally, pour the remaining half of the preserved eggs and continue to cook for 10 minutes, transferred the right amount of salt and scallions, you can pan.
9.以上方法是用煤气电磁炉等,水沸腾的很快能将皮蛋化也容易粘锅,但是如果用的是砂锅的话方法就不一样了. 9. The above method is to use the gas cooker and so on, water boiling quickly be able to easily preserved eggs of stick pan, but if you are using a casserole, then method is not the same.
方法修改如下： Method modified as follows:
（1）皮蛋是不可能煮化了,所以一开始就可以把皮蛋全放进去 (1) of preserved eggs can not cook, so a start can be preserved eggs, a bag full
（2）改用砂锅并且不用搅拌 (2) to switch to casserole and without stirring [ 编辑本段 ] [Edit this paragraph] 注意事项： Note: A,关于皮蛋 A, on the preserved egg
（1）推荐购买无铅工艺制造的皮蛋,更健康且没有石灰味,皮蛋也叫松花蛋,超市货架上名称略有不同； (1) The recommendation, to buy lead-free manufacturing processes preserved eggs, healthier and no lime flavor, also known as preserved egg Century egg, slightly different from the name of the supermarket shelves;
（2）切皮蛋的方法很多,一般使用菜刀时,可以涂少许食用油再切,可以避免粘刀； (2) The eggs are many ways to skin incision, general use kitchen knife, you can re-painted a little cooking oil cut, to avoid sticking knife;
（3）皮蛋分两次放入是因为,第一次为了使皮蛋煮化掉,味道渗入粥中,第二次是为了增加粥的口感； (3) The preserved eggs into two parts is because, for the first time in order to dissipate the preserved eggs cook, taste infiltrated porridge, the second time was in order to increase the taste of porridge;
B,关于瘦肉 B, on the lean meat
（1）在制作过程中,焯肉丝去腥的步骤,对于最后粥的味道非常重要； (1) in the production process, Cheuk pork go rank steps, for the final taste of porridge is very important;
（2）瘦肉一般选择猪肉,也可以选择使用牛里脊肉,味道也会非常好； (2) lean meat, generally opt for pork, you can also choose to use fillet of beef, the taste will be very good;
C,关于米和其它 C, on the meters and other
（1）大米用水和香油浸泡后,煮出来的米粒更容易开花,粘稠度和光滑程度也更好. (1) after the rice soaked in water and sesame oil, cook rice more easily out of blossom, viscosity, and smoothness better.
（2）在煮到最后的20分钟时,极其容易粘锅,建议火关到最小,勤加搅拌. (2) to the final 20 minutes cooking time, is extremely easy to stick pan, it is recommended fire off to a minimum, engage in active mixing.
（3）所有的配料,如姜丝、香葱等,没有一成不变的规定和做法,都可以依个人口味适当调整或增减. (3) All of the ingredients, such as ginger, onion and so on, there is no hard and fast rules and practices, can be adjusted according to personal taste, or increase or decrease.
（4）煮粥用的锅,强烈推荐砂锅和透明盖子,可以方便的看到粥的状态. (4) The porridge pot use is strongly recommended casserole and transparent lid, you can easily see the status of porridge.