当当当~彩蛋来啦！说了这么多理论上的，下面我们要来点“真把式”！小编作为一名资深吃货，本着好吃的要和大家一起分享的精神，忍痛把珍藏多年的菜谱双手奉上，还等什么？迅速get起来！
红烧排骨Braised Spare Ribs in Brown Sauce
Yield: 3-4 servings（3-4人份） / Start to finish : 20 mimutes（用时20分钟左右）
Ingredients:
原料：
. 1 + 3/4 cup（300g）pork spare ribs，cut to small pieces (2 inches)
. 1 + 3/4 cup（300g）排骨，切小块
. 1/3 cup （about 8）small baby carrots
. 1/3 cup （约8个）小胡萝卜
. 2/3 cup yellow onions，shredded
. 2/3 cup 洋葱，切细条或切丁
. 1/2 cup yellow or green peppers，cut to strips
. 1/2 cup 黄椒或青椒，切条
Seasonings and Sauces:
调料：
(1)2 Tbsp. Chinese cooking wine, 2 tsp. Chinese vinegar, 1 piece ginger, 1 clove garlic (crushed), 3-4 pieces dry orange peel, 6-8 pieces Szechwan peppercorn, 2 pieces anise, 2 tbsp. water, 3 tbsp. light soy sauce.
2 汤匙老酒、2 汤匙香醋、1片姜、1个蒜瓣泥、3-4片干陈皮、几个花椒、2个八角、2 汤匙水、3 汤匙生抽
（2）1 tbsp. starch
1 汤匙嫩肉淀粉或地瓜粉
（3）2 tbsp. vegetable oil
2 汤匙蔬菜油
（4） 1 tsp. dark soy souce, 2 tbsp. crystal rock candy, 3/4 cup water
1 汤匙老抽、2 汤匙冰糖、3/4 杯水
Method:
做法：
1. Combine the pork ribs with the marinade sauce (1), set about 10 mimutes.
1、将排骨放入调料（1），腌10分钟。腌过排骨后的余下调料留着，备用。
2. Then mix the pork ribs with the starch (2), set about 1 mimutes.
2、从调料（1）中取出排骨，均匀抹上调料（2），腌1分钟。
3. Heat 2 tablespoons oil in the pan at medium-high heat. Add the ginger first then stir in onion, stir together for half a minute,or until onion is translucent.
3、用一个姜片抹油锅，然后中高火烧热放入蔬菜油，再放入洋葱炒约半分钟至半透明。
4、Add the pork ribs and continue stirring for about 2 minutes,until the pork ribs turn lightly brown on both sides.
4、然后放入排骨炒一会，待排骨有点上焦，即倒入腌过排骨后的余下调料，和调料（4）。
5、Then add the rest of remained marinade sauce (1),and sauce (4),stir a few times,then cook at medium heat with cover until one third of the sauce is left.
5. 然后根据个人口味放调料1和4中的调料，然后用中火men至剩1/3的汁儿左右。
6、Add the carrots and peppers,stir a few times, cover then cook until the meat is tender and the sauce starts to thickene slightly, ( add 1 tsp. Chinese aromatic vinegar for better smell and taste), now it is ready to serve. Enjoy!5、盖上锅盖让排骨中火烧，烧至水余1/3时，再放入黄椒或青椒、和胡萝卜，直至水快烧干，（依排骨口味，可以再适当加入 1 tsp 香醋速炒一下。或者不加也可以。）排骨成略粘稠状态，起锅装盘。
三杯鸡 Chicken Wings in Three Cups Sauce
Ingredients:
用料：
11/3 1b middle section chicken wings ; some browned sesame seeds; 2 slices ginger
鸡翼中段600克，炒香芝麻少许，姜2片。
Sauce:
浸汁：
1 cup white vinegar ; 1 cup sugar ; 1 cup water ; 1 tsp salt
白醋1杯，糖1杯，水1杯，盐1茶匙。
Method:
做法：
1.Wash and drain chicken wings well.
1、鸡翼洗净，沥干水。
2.Boll up enough water for soaking in the chicken wings and bring to boil, uncovered.
2、把适量之水煮滚（水要浸过鸡翼面，）放下鸡翼煮3分钟，煮时不要加盖。倒入筲箕内，用清水冲洗净。
3.Then simmer over low heat for 15 minutes until cooked. Strain on a colander and rinse thoroughly with cold water to remove excess fats. Then soak in cold boiled water for about an hour. Drain well.
3、再反适量之水煮滚，水要浸过鸡翼面，放入鸡翼煮滚（不要加盖），慢火煮15分钟至鸡翼熟，倒在筲箕内，用清水冲洗，洗去肥油，然后反鸡翼放冷开水中浸冷，约1小时，取起鸡翼，沥干水。
4. Put chicken wings in a big bowl.
4、把鸡翼放入大汤碗内。
5.Boil up sauce ingredients with ginger. Cool thoroughly. Pour onto chicken wings. Wrap well with plastic wrap. Chill for 12 hours to ensure good flavour.
5、把浸汁及姜放入锅内煮滚，待完全冷后，倒入鸡翼内，用保鲜纸盖密，放入冰箱，冷冻12小时便入味。
6.Dish chicken wings on plate Sprinkle with sesame seeds.
6、鸡翼盛碟上，洒下少许芝麻。此鸡翼的浸汗需醋、糖、水各1杯，故名。
海鲜粥Seafood Porridge
Ingredients:
材料：
1 cup of rice, 3 tael oysters, 1/3 fish chop, 4 tael clams, 3 tael shrimps, 3 tael crab sticks, 1 piece of baby ginger, 2 green onions, chinese parseley, 7 cups of broth
米1杯、蚵仔3两、鱼板1/3块、蛤蜊4两、虾仁3两、蟹棒3两、嫩姜1块、葱2根、香菜少许、高汤7杯
Seasoning:
调味料：
A) 1/2 egg white, salt, corn starch
A) 蛋白1/2个，盐、太白粉少许
B) 1/2 tsp salt, dried bonito powder, pepper, sesame oil
B) 盐1/2茶匙，柴鱼粉、胡椒粉、麻油各少许
Methods:
做法：
1. Clean rice, soak for 30 minutes, add broth to cook.
1.米洗净，浸泡约30分钟，加入高汤熬煮
2. Take intestines of shrimps off, clean with oysters by salt, strain. Slice fish chop, tear crab sticks. Shred ginger, cut green onion into pieces.
2. 虾仁去泥肠，和蚵仔用盐抓洗沥干，鱼板切片，蟹棒撕碎，姜切丝，葱切段
3. Cut the back of shrimps, mix with (A) to pickle for a while, blanch shrimps and oysters.
3. 虾仁背部割开，拌调味料(A)稍腌后和蚵仔川烫捞出
4. Put clams, fish chop, crab sticks, oysters, shrimps, and ginger shreds in rice gruel, season with (B). Add chinese parseley before serving.
4. 粥内放入蛤蜊、鱼板、蟹棒、蚵仔和虾仁、姜丝加调味料(B), 食用前加香菜即可
吃多了大鱼大肉，咱们再来点蔬菜清清肠胃！
1.Carrots
1、胡萝卜
Cook in a skillet on top of the stove with 1 tablespoon oil, cup water, and 1 tablespoon sugar. Cook small carrots whole and cut larger ones into chunks or rounds. Also delicious roasted.
将小胡萝卜切成块（大的胡萝卜则要成圆片状），加入1汤匙油、1 / 4杯清水、1大汤匙糖。置平底锅内，放在烤炉最上层进行烘烤。烘烤出来的味道也是相当不错的。
2. Broccoli
2、西兰花
Oven-roast, panfry, or steam with a sprinkle of salt and a drizzle of olive oil. If steaming, check after 5 minutes to make sure they're fork-tender, then remove them from the heat immediately.
将西兰花洒上点盐及橄榄油，用烤炉烤、平底锅炒，或蒸均可。如果用蒸煮的方法，则在蒸了5分钟后，用叉子检查西兰花是否已经变得松软，如果是，则马上将其从蒸笼里移出即可。
3.Hardy Greens (chard, kale, collards, mustard greens)
3、粗叶菜（甜菜、甘蓝、芥菜叶）
Sauté on top of the stove only in olive oil, sesame oil, or butter. If the leaves are tough and fibrous, remove the stem, roll the leaves up like a cigar and sliver them for quick cooking.
加入橄榄油、芝麻油或黄油，放在炉子上面炒。如果这些植物的叶太粗硬或多纤维，则将它们的梗去掉，然后卷成雪茄状，再摊成薄片状快速炒一下即可。
4.Tender Greens (spinach, escarole, watercress)
4.软叶菜（菠菜、莴苣叶、西洋菜）
Steam quickly or sauté on top of the stove and drizzle with oil.
拌点油快蒸或快炒。
5.Eggplant
5、茄子
After salting and rinsing, slice into rounds or cubes, roast in the oven, or sauté on top of the stove.
用盐腌一下并漂洗后，切成圆片或圆块，置烤炉上烘烤或炒均可。
经过四期“舌尖上的翻译”，环球通与大家一起站在译者的角度用英文对中国传统美食文化进行了新的解读，大家感觉怎么样？小编我可是受益良多啊！将语言学习渗透进日常生活的感觉是不是棒棒哒？以后小编也会致力于为大家介绍更多更详细的语言文化资讯，大家一定要锁定舜禹环球通哦~
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