From b05f756f7533acfcdf4352b7452c162cd8a5445e Mon Sep 17 00:00:00 2001 From: roy-tian Date: Thu, 2 Jul 2020 17:02:51 +0800 Subject: [PATCH] localize --- .../html-text-formatting/text-complete.html | 67 +++++++++---------- .../html-text-formatting/text-start.html | 66 +++++++++--------- 2 files changed, 64 insertions(+), 69 deletions(-) diff --git a/html/introduction-to-html/html-text-formatting/text-complete.html b/html/introduction-to-html/html-text-formatting/text-complete.html index 23b8135..12359fd 100644 --- a/html/introduction-to-html/html-text-formatting/text-complete.html +++ b/html/introduction-to-html/html-text-formatting/text-complete.html @@ -2,45 +2,44 @@ - Quick hummus recipe + 宫保鸡丁的做法 -

Quick hummus recipe

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This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years.

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hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.

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Ingredients

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宫保鸡丁的做法

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宫保鸡丁，川菜系中的传统名菜，由鸡丁、干辣椒、花生米等炒制而成。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆，广受大众欢迎。

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相传宫保鸡丁是清朝光绪年间的署理四川总督丁宝桢所发明，是他招待客人时叫家厨煮的菜肴。由于丁宝桢后来被封为东宫少保（太子少保），所以被称为“丁宫保”，而这道菜亦被称为“宫保鸡丁”

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原料

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Instructions

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做法

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  1. Remove the skin from the garlic, and chop coarsely.
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  2. Remove all the seeds and stalk from the pepper, and chop coarsely.
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  3. Add all the ingredients into a food processor.
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  4. Process all the ingredients into a paste.
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  5. If you want a coarse "chunky" hummus, process it for a short time.
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  6. If you want a smooth hummus, process it for a longer time.
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  7. 先用蛋白一个、盐半茶匙及淀粉两大匙搅拌均匀，调成“腌料”，鸡胸肉切成约一厘米见方的碎丁并用“腌料”搅拌均匀，腌渍半小时。
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  8. 用酱油一大匙、淀粉水一大匙、糖半茶匙、盐四分之一茶匙、白醋一茶匙、蒜末半茶匙调拌均匀，调成“综合调味料”。
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  9. 鸡丁腌好以后，色拉油下锅烧热，先将鸡丁倒入锅内，用大火快炸半分钟，炸到变色之后，捞出来沥干油汁备用。
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  10. 在锅里留下约两大匙油，烧热后将切好的干辣椒下锅，用小火炒香后，再放入花椒粒和葱段一起爆香。随后鸡丁重新下锅，用大火快炒片刻后，再倒入“综合调味料”继续快炒。
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    • 如果你采用正宗川菜做法，最后只需加入花生米，炒拌几下就可以起锅了。
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    • 如果你在北方，可加入黄瓜丁、胡萝卜丁和花生米，翻炒后起锅。
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For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.

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Storage

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Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.

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hummus is suitable for freezing; you should thaw it and use it within a couple of months.

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大千鸡

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张大千居加拿大期间，曾按自己喜好改变宫保鸡丁的做法，并传授当地厨师，厨师将之命名为“大千鸡”，以兹纪念。大千鸡与宫保鸡丁不同之处，是使用经细工去皮、出骨、剔膜的鸡腿肉，以干辣椒、豆瓣酱为味，而且不用花生。

+ diff --git a/html/introduction-to-html/html-text-formatting/text-start.html b/html/introduction-to-html/html-text-formatting/text-start.html index 7393c7f..38151c5 100644 --- a/html/introduction-to-html/html-text-formatting/text-start.html +++ b/html/introduction-to-html/html-text-formatting/text-start.html @@ -2,42 +2,38 @@ - Quick hummus recipe + 宫保鸡丁的做法 - Quick hummus recipe - - This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years. - - Hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads. - - Ingredients - - 1 can (400g) of chick peas (garbanzo beans) - 175g of tahini - 6 sundried tomatoes - Half a red pepper - A pinch of cayenne pepper - 1 clove of garlic - A dash of olive oil - - Instructions - - Remove the skin from the garlic, and chop coarsely - Remove all the seeds and stalk from the pepper, and chop coarsely - Add all the ingredients into a food processor - Process all the ingredients into a paste. - If you want a coarse "chunky" hummus, process it for a short time - If you want a smooth hummus, process it for a longer time - - For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you. - - Storage - - Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it. - - Hummus is suitable for freezing; you should thaw it and use it within a couple of months. - - + 宫保鸡丁的做法 + 宫保鸡丁，川菜系中的传统名菜，由鸡丁、干辣椒、花生米等炒制而成。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆，广受大众欢迎。 + 相传宫保鸡丁是清朝光绪年间的署理四川总督丁宝桢所发明，是他招待客人时叫家厨煮的菜肴。由于丁宝桢后来被封为东宫少保（太子少保），所以被称为“丁宫保”，而这道菜亦被称为“宫保鸡丁” + + 原料 + 去骨鸡胸肉：一斤八两 + 干红辣椒：八钱 + 炸花生米：一两五钱 + 花椒粒：两大匙 + 葱：两根（切段） + 蛋白：一个 + 淀粉：三大匙 + 酱油：两大匙 + 蒜末：半茶匙 + 糖：半茶匙 + 白醋：一茶匙 + 色拉油：适量 + 盐：两茶匙 + + 做法 + 先用蛋白一个、盐半茶匙及淀粉两大匙搅拌均匀，调成“腌料”，鸡胸肉切成约一厘米见方的碎丁并用“腌料”搅拌均匀，腌渍半小时。 + 用酱油一大匙、淀粉水一大匙、糖半茶匙、盐四分之一茶匙、白醋一茶匙、蒜末半茶匙调拌均匀，调成“综合调味料”。 + 鸡丁腌好以后，色拉油下锅烧热，先将鸡丁倒入锅内，用大火快炸半分钟，炸到变色之后，捞出来沥干油汁备用。 + 在锅里留下约两大匙油，烧热后将切好的干辣椒下锅，用小火炒香后，再放入花椒粒和葱段一起爆香。随后鸡丁重新下锅，用大火快炒片刻后，再倒入“综合调味料”继续快炒。 + 如果你采用正宗川菜做法，最后只需加入花生米，炒拌几下就可以起锅了。 + 如果你在北方，可加入黄瓜丁、胡萝卜丁和花生米，翻炒后起锅。 + + 大千鸡 + 张大千居加拿大期间，曾按自己喜好改变宫保鸡丁的做法，并传授当地厨师，厨师将之命名为“大千鸡”，以兹纪念。大千鸡与宫保鸡丁不同之处，是使用经细工去皮、出骨、剔膜的鸡腿肉，以干辣椒、豆瓣酱为味，而且不用花生。 +