水盆羊肉中英文翻译

水盆羊肉中英文翻译

水盆羊肉

Basin mutton

典故传说：

南北朝时，战争不断，百姓遭殃，有个叫毛修之的人被俘，由于他有烹调手艺，向宋武帝献羊肉汤，味道鲜美，由俘虏变为太官令，以至后来高升至南郡公。经过隋唐、五代、宋元等朝代，各族人民迁移大交流，进入内地居住的多，原有的民俗“渐变旧俗”。

Legends and allusions:

Northern and southern dynasties, the war kept continuing, and the people suffer for the

hungry, poor and death. There was a man named Mao Xiu is captured, and then, he cooked a

bowl of mutton soup to Emperor Wu of Liu Song, because he was adept in cook. Emperor Wu

of Liu Song tasted the soup, it was delicious and tasty, and therefore, he ordered to promote

Man Xiu. After the Sui and tang dynasties, the five dynasties and the song and yuan dynasties,

an increasing number of people entered the hinterland, meanwhile, this Basin mutton as

favorable food was quickly spread about.

主料：羊腩肉750克

配料：香菜

调料：盐、鸡精、料酒、葱、姜、胡椒粉、食用油

Main ingredient: 750g mutton

Minor ingredient: coriander

Seasoning: salt, chicken essence, rice wine, green onion, ginger, pepper powder, cooking oil

菜品特点： “汤清香、肉酥烂、饼焦黄”

Dish Characteristics: extra flavorful soup, meat with thin and juicy, cakes with golden and crisp,

chewy

制作方法：

1. 将羊肉洗净切成长10厘米、宽3.3厘米、厚0.7厘米的块，羊骨砸断铺在锅底，上面放上羊肉，加水至过肉，旺火烧沸，撇净血沫，将汤滗出不用。

2. 另加清水，用旺火烧沸，撇去浮沫。再加上适量清水，沸后再撇去浮沫，随后把羊油放入稍煮片刻，再撇去一次浮沫。

3. 将花椒、桂皮、陈皮、草果、良姜、白芒等用纱布包起成香料包，一同与姜片、葱段、精盐放入锅内，继续用旺火煮至羊肉八成熟时，加入红油，花椒水，煮约二小时左右即成。

4.此时汤锅要始终保持滚沸，捞出煮熟的羊肉，顶丝切成薄片，放入碗内，撒上香菜末即成

肉汤。可将辣椒油、大葱段装味碟，荷叶饼装大盘，一并随羊肉汤上桌。食用时放少许辣椒油，荷叶饼夹大葱段，可与羊肉汤同食。

Making Method

1. Clean the lamb and cut into pieces with 10 cm length, 3.3 cm width, and 0.7 cm thickness.

And then, put broken sheep bone in the bottom of the pot and put the mutton above of sheep

bone. Finally, add water to boil and remove blood foam, meanwhile, pour away the soup.

2. Add again water, when boiling, and pour away the soup. And then, repeat several times.

3. Make seasoning bag which includes the Chinese prickly ash, cinnamon, ginger, dried

tangerine or orange peel, amomum. After that, put ginger, spring onion and refined salt into

the pan. Keep boiling for about 2 hours, at the same time, add red oil or pepper water.

4. Keep boiling the soup, moreover, take mutton out from the pot, and cut it pieces. In the end,

add coriander to make mutton soup.

营养功效

营养滋补，冬季防寒必备。羊肉味甘、性温，入脾、胃、肾、心经；温补脾胃，用于脾胃虚寒所致的反胃、身体瘦弱、畏寒等症；温补肝肾，用于肾阳虚所致的腰膝酸软冷痛、阳痿等症；补血温经，用于产后血虚经寒所致的腹冷痛。中国古代医学认为，羊肉是助元阳、补精血、疗肺虚、益劳损、暖中胃之佳品，是一种优良的温补强壮剂。

Nutrition function

Mutton holds more healthy nutrients and proteins than poultry, pork or cattle, and

protection against the cold. Warming and nourishing the viscera and warm the meridian to

nourish blood. In addition, it is had smooth dry blood effect to nourish kidney being getting

more accurate, is fostered. Chinese medicinal herb matching manipulation has highly

effective, safe and exact effect. According to ancient Chinese medicine, eating mutton can

reduce swelling, stops bleeding, invigorates the blood, and warms. You can see an almost

complete package for pain relief but more commonly soreness and acute trauma.