佛跳墻菜譜制作工藝英文對照版IngredientsPreparationMainIngredients(主料)魚翅(SharkFin)*Note:Forenvironmentalprotection,ediblebird'snestorhigh-qualityseaweedcanbeusedasasubstitutenowadays.*鮑魚(Abalone)海參(SeaCucumber)魚唇(FishLip)蹄筋(TendonofPigorCow)花菇(DriedMushroomwithThickCap)瑤柱(DriedScallops)鵪鶉蛋(QuailEggs)鴿蛋(PigeonEggs)*Optional,canbereplacedbyquaileggs*AuxiliaryIngredients(輔料)火腿(JinhuaHam)冬筍(WinterBambooShoots)豬肚(Pig'sTripe)鴨子(Duck,preferablyfree-range)Seasonings(調(diào)料)紹興黃酒(ShaoxingRiceWine)上等醬油(PremiumLightSoySauce)冰糖(RockSugar)姜片(GingerSlices)蔥段(ScallionSegments)清水(PurifiedWater)CookingProceduresStep1:Pre-treatmentofIngredients(食材預(yù)處理)ChineseVersion(中文版)1.魚翅：提前用清水泡發(fā)48小時，期間換水3-4次，泡發(fā)后去除沙粒等雜質(zhì)，放入加有姜片、蔥段的沸水中焯水10分鐘，撈出瀝干。2.鮑魚：將鮮鮑魚去殼、去除內(nèi)臟，用牙刷刷洗表面黏液，放入加有姜片、蔥段、黃酒的沸水中煮15分鐘，撈出后用刀在表面劃十字花刀（便于入味）。3.海參：干海參提前用清水泡發(fā)（按海參品種不同，泡發(fā)時間為24-72小時不等），泡發(fā)后焯水，去除腥味。4.蹄筋：干蹄筋用溫水泡發(fā)至軟，放入加有姜片、黃酒的沸水中煮20分鐘，撈出瀝干。5.花菇：干花菇用溫水泡發(fā)，剪去菇腳，洗凈后擠干水分。6.瑤柱：干瑤柱用溫水泡發(fā)，撕成絲狀。7.鵪鶉蛋：冷水下鍋，小火煮熟后撈出，過冷水，剝?nèi)サ皻ぁ?.火腿：切成薄片；冬筍去殼、切片，焯水去除澀味；豬肚洗凈，焯水后切成條狀；鴨子處理干凈，焯水后備用。EnglishVersion(英文版)1.SharkFin:Soakitincleanwater48hoursinadvance,changingthewater3-4timesduringthisperiod.Aftersoaking,removeimpuritiessuchassandgrains.Blanchitinboilingwaterwithgingerslicesandscallionsegmentsfor10minutes,thentakeitoutanddrain.*Note:Forenvironmentalprotection,ediblebird'snestorhigh-qualityseaweedcanbeusedasasubstitute.*2.Abalone:Removetheshellandvisceraoffreshabalone.Scrubthesurfacemucuswithatoothbrush.Boilitinboilingwaterwithgingerslices,scallionsegmentsandricewinefor15minutes.Takeitoutandcutcross-shapedknivesonthesurface(tofacilitateflavorabsorption).3.SeaCucumber:Soakdryseacucumberincleanwaterinadvance(thesoakingtimevariesfrom24to72hoursaccordingtodifferentseacucumbervarieties).Aftersoaking,blanchittoremovethefishysmell.4.Tendon:Soakdrytendoninwarmwateruntilsoft.Boilitinboilingwaterwithgingerslicesandricewinefor20minutes,thentakeitoutanddrain.5.DriedMushroom:Soakdrymushroominwarmwater.Cutoffthemushroomfeet,washandsqueezeoutthewater.6.DriedScallops:Soakdryscallopsinwarmwaterandtearthemintofilaments.7.QuailEggs:Putthemintothepotwithcoldwater,cookthemoverlowheatuntildone,thentakethemout,soakthemincoldwaterandpeelofftheeggshells.8.Ham:Cutitintothinslices;removetheshellofwinterbambooshoots,slicethemandblanchtoremovetheastringenttaste;washthepig'stripe,blanchitandcutitintostrips;cleantheduckandblanchitforlateruse.Step2:PreparationofStewingContainer(燉盅準(zhǔn)備)ChineseVersion(中文版)選用帶蓋的陶瓷燉盅（瓦罐最佳），用清水沖洗干凈，擦干水分。在燉盅底部鋪上一層姜片和蔥段，以去除后續(xù)食材的腥味。EnglishVersion(英文版)Chooseaceramicstewingpotwithalid(earthenwarepotisthebest).Washitwithcleanwateranddryit.Spreadalayerofgingerslicesandscallionsegmentsatthebottomofthestewingpottoremovethefishysmellofsubsequentingredients.Step3:LayeringandArrangingIngredients(分層碼放食材)ChineseVersion(中文版)按照“下葷上素、先硬后軟”的原則碼放食材：第一層：放入焯水后的鴨子、豬肚條，鋪勻。第二層：碼放蹄筋、魚唇，使其分布均勻。第三層：擺放鮑魚、海參，注意間隔均勻。第四層：放上花菇、瑤柱絲、火腿片、冬筍片。第五層：將鵪鶉蛋（或鴿蛋）圍繞在食材周圍，形成一圈。最后，將泡發(fā)好的魚翅（或替代品）鋪在最上層，確保食材擺放整齊、緊實。EnglishVersion(英文版)Arrangetheingredientsaccordingtotheprincipleof"meatatthebottom,vegetarianontop;hardingredientsfirst,softingredientslater":FirstLayer:Puttheblanchedduckandpig'stripestripsandspreadthemevenly.SecondLayer:Arrangethetendonandfishlip,makingthemevenlydistributed.ThirdLayer:Placetheabaloneandseacucumber,payingattentiontoevenspacing.FourthLayer:Putonthedriedmushroom,driedscallopshreds,hamslicesandwinterbambooshootslices.FifthLayer:Surroundtheingredientswithquaileggs(orpigeoneggs)toformacircle.Finally,spreadthesoakedsharkfin(orsubstitute)onthetoplayer,ensuringthattheingredientsareneatlyandtightlyarranged.Step4:SealingandStewing(封壇燉煮)ChineseVersion(中文版)1.調(diào)味：沿?zé)踔堰吘壘従彽谷虢B興黃酒（約200毫升）、上等醬油（50毫升）、冰糖（10克，根據(jù)個人口味調(diào)整），再加入適量清水，以沒過食材為準(zhǔn)。2.封壇：用荷葉（或保鮮膜）將燉盅口密封，再蓋上燉盅蓋，確保密封嚴(yán)實，防止燉煮過程中香氣流失。3.燉煮：將封好的燉盅放入蒸鍋中，先用大火將水燒開，然后轉(zhuǎn)小火慢燉4-6小時（傳統(tǒng)工藝需燉制8小時以上，以達到食材軟爛、湯汁濃郁的效果）。燉制過程中要注意觀察火候，保持水沸但不溢，且中途盡量不要開蓋。EnglishVersion(英文版)1.Seasoning:SlowlypourShaoxingricewine(about200ml),premiumlightsoysauce(50ml)androcksugar(10g,adjustedaccordingtopersonaltaste)alongtheedgeofthestewingpot.Thenaddanappropriateamountofcleanwatertosubmergetheingredients.2.SealingthePot:Sealthemouthofthestewingpotwithlotusleaves(orplasticwrap),andthencoverthestewingpotwithitslidtoensureatightsealandpreventthearomafromescapingduringthestewingprocess.3.Stewing:Putthesealedstewingpotintoasteamer.First,bringthewatertoaboiloverhighheat,thenturntolowheatandsimmerfor4-6hours(thetraditionalprocessrequiresmorethan8hoursofstewingtoachievetheeffectofsoftandrotteningredientsandrichsoup).Duringthestewingprocess,payattentiontotheheat,keepthewaterboilingbutnotoverflowing,andtrynottoopenthelidmidway.CraftsmanshipKeyPoints(工藝要點)1.IngredientSelection(選材要點)主料應(yīng)選用新鮮、品質(zhì)上乘的食材，如鮑魚要選肉質(zhì)厚實的，海參要選泡發(fā)后彈性好的，這直接影響菜品的最終口感。紹興黃酒是提香去腥的關(guān)鍵，建議選用陳釀黃酒，風(fēng)味更醇厚。1.IngredientSelection(英文版)Themainingredientsshouldbefreshandofhighquality.Forexample,abaloneshouldhavethickmeat,andseacucumbershouldhavegoodelasticityaftersoaking.Thisdirectlyaffectsthefinaltasteofthedish.2.Pre-treatmentDetails(預(yù)處理細節(jié))各類干貨的泡發(fā)時間和方法需嚴(yán)格把控，如魚翅泡發(fā)要勤換水，海參泡發(fā)要根據(jù)品種調(diào)整時間，否則會影響食材的口感和營養(yǎng)。焯水時加入姜片、蔥段、黃酒，能有效去除食材的腥味和雜質(zhì)，為后續(xù)燉制打好基礎(chǔ)。2.Pre-treatmentDetails(英文版)Thesoakingtimeandmethodofvariousdrygoodsshouldbestrictlycontrolled.Forexample,thewaterforsoakingsharkfinshouldbechangedfrequently,andthesoakingtimeofseacucumbershouldbeadjustedaccordingtothevariety.Otherwise,itwillaffectthetasteandnutritionoftheingredients.Whenblanching,addinggingerslices,scallionsegmentsandricewinecaneffectivelyremovethefishysmellandimpuritiesoftheingredients,layingagoodfoundationforsubsequentstewing.3.StewingTechnique(燉煮技巧)火候控制是關(guān)鍵，大火燒開后轉(zhuǎn)小火慢燉，讓食材的鮮味和營養(yǎng)充分融入湯汁中。燉制時間不足，食材軟爛度不夠；時間過長，可能導(dǎo)致食材過爛失去口感。密封環(huán)節(jié)不可忽視，荷葉（或保鮮膜）加燉盅蓋的雙重密封，能鎖住香氣，使湯汁更加濃郁醇厚。3.StewingTechnique(英文版)Heatcontrolisthekey.Afterbringingtoaboiloverhighheat,turntolowheatandsimmerslowlytoallowtheumamiandnutritionoftheingredientstofullyintegrateintothesoup.Ifthestewingtimeisinsufficient,theingredientswillnotbesoftenough;ifthetimeistoolong,theingredientsmaybeovercookedandlosetheirtaste.Thesealinglinkshouldnotbeignored.Thedoublesealingoflotusleaves(orplasticwr