金佳译翻译译者天地→金译佳菜谱(肉类)翻译一例
              金译佳菜谱(肉类)翻译一例
              作者:http://www.www.viralvova.com  分类:译者天地  时间:2013-11-23  浏览:次

              《金译佳菜谱(肉类)翻译一例》由长春翻译为您提供,《金译佳菜谱(肉类)翻译一例》是关于翻译方面的知识和技巧,对学习翻译的人是很有好处的,相信《金译佳菜谱(肉类)翻译一例》会给与您帮助!

                                                       (译者:长春金译佳翻译公司译员)

               

              源语:英语   目的语:汉语

              汉语译文:
              猪肉茄子煲
              烹饪用橄榄油
              375克 (13盎司)细长茄子,切成3厘米(1 1/4英寸)长条
              8个青葱根茎
              400克(14盎司)听装碎番茄
              2个蒜瓣,捣碎
              2茶匙孜然粉
              500克(1磅2盎司)猪里脊肉,切成3厘米(1 1/4 英寸)厚长条
              调好的普通(多用途)面粉
              170毫升(51/2液量盎司或2/3杯)苹果酒
              迷迭香一小枝
              2茶匙烤杏仁碎
               
              做法  在大厚底煎锅中加热60毫升(2液量盎司或 1/4 杯)橄榄油。用大火将茄子分批煎至棕色,随需要添加橄榄油。取出,置于一旁。
                  将所有青葱根茎随其各自长度切成四块。锅中加一些油,用中火将青葱根茎煎5分钟。加入碎番茄、蒜泥和孜然粉,炒2分钟。从锅中取出,置于一旁。
                  将猪里脊蘸上调好的面粉,抖掉多余部分,用中大火分批煎至金黄,随需要添加橄榄油。取出,置于一旁。
                  锅中加入苹果酒,均匀颠锅,使苹果酒布满锅底和锅侧,煮1—2分钟,之后加入125毫升(4液量盎司或1/2 杯)水。将火减小,把青葱根茎和番茄碎混合物搅拌进锅中。加入猪里脊肉和调料,并将迷迭香小枝插入锅中。锅盖半盖上,文火焖煮20分钟。
                  将茄子垒在最上面,文火焖煮25分钟,或直至猪肉煮烂。临上菜前,将杏仁碎均匀撒在菜品表面。
               
              英语原文:
              Pork and Eggplant Hotpot
              Olive oil, for cooking
              375g (13 oz) slender eggplants (aubergines), cut into 3cm (1 1/4 inch) slices
              8 bulb spring onions (scallions)
              400g (14 oz) tin chopped tomatoes
              2 garlic cloves, crushed
              2 teaspoons ground cumin
              500g (1 lb 2 oz) pork fillet, cut into 3cm (1 1/4 inch) thick slices
              seasoned plain (all-purpose) flour
              170 ml (5 1/2 fl oz/ 2/3 cup) cider
              1 rosemary sprig
              2 tablespoons chopped toasted almonds
              Method   Heat 60ml (2 fl oz/ 1/4 cup) of oil in a large heavy-based frying pan. Brown the eggplant in batches over high heat, adding oil as needed. Remove and set aside.
                  Quarter the spring onions along their length. Add some oil to the pan and fry the spring onion over medium heat for 5 minutes. Add the tomato, garlic and cumin, and cook for 20 minutes. Remove from the pan and set aside.
                  Coat the pork in the seasoned flour, shaking off any excess. Brown in batches over medium-high heat until golden, adding oil as needed. Remove and set aside.
                  Add the cider to the pan and stir well, scraping down the side and base. Allow to boil for 1-2 minutes, then add 125ml (4 fl oz/ 1/2 cup) water. Reduce the heat and stir in the spring onion and tomato mixture. Add the pork, season, and poke the rosemary sprig into the stew. Partially cover and simmer gently for 20 minutes.
                  Layer the eggplant on top, partially cover and cook for 25 minutes, or until the pork is tender. Just before serving, gently toss the almonds through.
              (Excerpted from One Easy Recipes: One Pots)

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