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Translate recipes into Japanese
1 saw the post yesterday! No one has translated yet! If you are not in a hurry, try to translate this week. Because manual production is slow and difficult, some may not be completed. Digression: The menu is very similar to Sichuan cuisine. You are a Sichuan chef. If you are in Chengdu, you must want to try it if you have a chance!

1 Pork: Ruで Dolphin Meat の Stir-fried with Tang Xinzi Miso. 2 shredded bean sprouts: dolphin meat is chopped, germinated and fried. 3 garlic white meat: cut thin dolphin meat; のガーリックパダー.4. Fish-flavored shredded pork: The fish is delicious, and the dolphin meat is fried in Tang Xinzi. 5. Shredded pork with mustard tuber: cut dolphin meat in thousands, stir-fry. 6 shredded Pleurotus ostreatus: thousands of pieces of dolphin meat, stir-fried. 7 Slice the green pepper: cut the dolphin meat thinly and stir-fry. 8 Shredded pork with kimchi: thousands of porpoises (Chinese style), stir-fried. 9 shredded pork in Beijing sauce: stir-fry with chopped thousands of dolphins. 10 shredded ginger: thousands of cut dolphin meat, stir-fried. 1 1 shredded auricularia: cut porpoises in thousands and stir-fry.

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12 Shredded pork with pickled peppers: chopped dolphin meat, Tang Xinzi pickled food and stir-fried. 13 shredded pork with garlic moss: thousands of cut dolphins,12392; ニンニクのぉぉきぃののめ.14 salt fried pork: dolphin meat is dyed and fried. 15 Slicing of Pleurotus ostreatus: Slice the dolphins and fry until cooked. 16 shredded green pepper: the dolphin meat is finely cut and stir-fried. 17 cucumber slices: sliced dolphin meat, stir-fried. 18 boiled meat slices: soup, sliced, dolphin meat, wild vegetables, boiled. 19 fried bacon: finely cut and fried. Sliced beef with pickled peppers: thinly cut beef, pickled food in Tang Xinzi, stir-fried. 2 1 shredded beef with pepper: cut the beef into thousands of pieces and fry it in Tang Xinzi first. Sauté ed pork intestines with pickled peppers: Cut dolphins and large intestine, and stir-fry them in Tang Xinzi pickles. Spicy fat sausage: Slice the finless porpoise and large intestine and stir-fry them in Tang Xinzi.

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