{"canonical_name_zh": "酸菜白肉", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:b3f8cc9ba6b04422bcbe81d3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c5b6b49057554b0904a02c91"], "practice_image": ["image:3631b2f78bd0678bcd99bacc", "image:6b5d76ebb282ac9cf86867c5", "image:92911e861807727c802cf6a1", "image:42682383cd8762b12b08e1ed"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "东北人的最爱---酸菜白肉", "practice": "1把猪肉放入水中焯一下，好切薄片，酸菜用清水过两次。2将八角、干辣椒、桂皮与酸菜猪肉一同放入锅中，加清水末过材料一个手指。3大火烧开，小火慢炖，炖上一个小时，炖到后面时加入生抽，盐调味即可。4可以做些蒜泥酱油，就着吃。", "raw_material": "原料：酸菜、猪肉、盐、八角、桂皮、干辣椒、生抽。"}, "source_url": "https://home.meishichina.com/recipe-137871.html", "split": "chinese", "target_text": {"dish_name": "酸菜白肉", "practice": "1把猪肉放入水中焯一下，好切薄片，酸菜用清水过两次。2将八角、干辣椒、桂皮与酸菜猪肉一同放入锅中，加清水末过材料一个手指。3大火烧开，小火慢炖，炖上一个小时，炖到后面时加入生抽，盐调味即可。4可以做些蒜泥酱油，就着吃。", "raw_material": "原料：酸菜、猪肉、盐、八角、桂皮、干辣椒、生抽。"}}
{"canonical_name_zh": "东北大乱炖", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:cb60e1592992961a9636a37f", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ed02be214605ac53bf822ddb"], "practice_image": ["image:cd213d3f27c37411a1ecfa02", "image:9b667f6d71d4d1581b4c752f", "image:1f22cd2af021b282054c6359", "image:528a84d3bb7632f2ff077195", "image:e9827daab65738c4e97aeda3", "image:22c95c2377464ed823997770", "image:22a30df164d181a9d82ae555", "image:82036f7f02ade5dac0ec33f5", "image:c425fcddcdc9da5f2fd02341", "image:308d724e90bffccc7c4c6044"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "东北大乱炖", "practice": "1先准备好土豆，南瓜和豆角。2还有玉米。3土豆和南瓜切成大块，厚一点。4玉米也切一段一段的。5肉切成片不用太薄。6葱姜切好备用。7锅里放多一点油葱姜放里面。8葱姜炒出香味放肉里面。9肉炒变色把豆角放下去，我们这里吃豆角不喜欢弄断，你们喜欢也可以弄小段的。10豆角放里面多炒一会炒到豆角软软的就行。11豆角炒好以后把玉米土豆和南瓜一起倒进锅里继续炒几分钟再把所以调理放进去。12炒完添上水，和所以的菜一起多就这样放锅里炖。13炖到汤剩不多了就可以放点葱花起锅了。14东北大乱炖就做好了，简单又美味。", "raw_material": "原料：土豆、南瓜、豆角、玉米、肉、葱、姜、盐、生抽、蚝油、十三香。"}, "source_url": "https://home.meishichina.com/recipe-417318.html", "split": "chinese", "target_text": {"dish_name": "东北大乱炖", "practice": "1先准备好土豆，南瓜和豆角。2还有玉米。3土豆和南瓜切成大块，厚一点。4玉米也切一段一段的。5肉切成片不用太薄。6葱姜切好备用。7锅里放多一点油葱姜放里面。8葱姜炒出香味放肉里面。9肉炒变色把豆角放下去，我们这里吃豆角不喜欢弄断，你们喜欢也可以弄小段的。10豆角放里面多炒一会炒到豆角软软的就行。11豆角炒好以后把玉米土豆和南瓜一起倒进锅里继续炒几分钟再把所以调理放进去。12炒完添上水，和所以的菜一起多就这样放锅里炖。13炖到汤剩不多了就可以放点葱花起锅了。14东北大乱炖就做好了，简单又美味。", "raw_material": "原料：土豆、南瓜、豆角、玉米、肉、葱、姜、盐、生抽、蚝油、十三香。"}}
{"canonical_name_zh": "东北肉签子", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:77312df7c2c5f1cb310c00fa", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3efb0a1fa7706d0fd2f62c1d"], "practice_image": ["image:943ca451d3285f30e16a1762", "image:e96484e7b9c043d01184978a", "image:e4cafc81cc056ffd9d35868e", "image:c7c3856d94d3cd2f7fac00e8", "image:ae03d3bc91fffaf3e72ba783", "image:1104783f76a472b84a270c71", "image:ebb0166c89f7254c7cc9e7b6", "image:44f59b0c9cf99fb0e055fe68"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "东北肉签子", "practice": "1肉馅，香葱，一个鸡蛋，加盐，生抽，蚝油，2大勺淀粉。2顺着一个方向搅拌均匀。3取一块豆皮，把搅拌好的肉馅均匀铺在豆皮上。4卷起。5太长，切一半放入盘子里，用牙签刺下豆皮。6蒸30分钟。7醮料：蒜末，生抽，香醋，香油，一点点白砂糖，白芝麻，辣椒油，搅匀即可。8切片放入盘中，可直接吃，也可醮料吃。", "raw_material": "原料：豆皮、肉馅、鸡蛋、香葱、盐、生抽、蚝油、淀粉。"}, "source_url": "https://home.meishichina.com/recipe-524343.html", "split": "chinese", "target_text": {"dish_name": "东北肉签子", "practice": "1肉馅，香葱，一个鸡蛋，加盐，生抽，蚝油，2大勺淀粉。2顺着一个方向搅拌均匀。3取一块豆皮，把搅拌好的肉馅均匀铺在豆皮上。4卷起。5太长，切一半放入盘子里，用牙签刺下豆皮。6蒸30分钟。7醮料：蒜末，生抽，香醋，香油，一点点白砂糖，白芝麻，辣椒油，搅匀即可。8切片放入盘中，可直接吃，也可醮料吃。", "raw_material": "原料：豆皮、肉馅、鸡蛋、香葱、盐、生抽、蚝油、淀粉。"}}
{"canonical_name_zh": "五花肉炖油豆", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:cbb5d2593addf7cd3b07df91", "language": "Chinese", "question_image_ids": {"dish_image": ["image:7735dc663548bb5b78a36f20"], "practice_image": ["image:9de2e532313f0f9f0bd5f1bb", "image:e482f1185f12ac1388a8c2d0", "image:24ca7f18bf05097e59b543a1", "image:69006d28b7fc3bb809ff2192", "image:e18dc6d88ebcac536597de43", "image:cc367cf382709643af765044", "image:33060cf461a526b93923b76b", "image:8d5637a71108d84871d04900", "image:296bd33c451a914b8cc578ef", "image:e0d1de232426b9cf4a3ced8c", "image:a5e082ff8dca5cf2272427b1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "五花肉炖油豆", "practice": "1油豆。2摘洗干净。3五花肉切片。4热锅冷油，油热放肉片翻炒。5放花椒八角翻炒。6放葱姜翻炒。7放油豆翻炒。8放生抽。9翻炒至油豆变色。10放清水。11中火炖至汤汁不多，放鸡精。12炒均匀即可出锅。13成品。", "raw_material": "原料：油豆、五花肉、食用油、清水、食盐、花椒、生抽、鸡精、葱、八角、姜。"}, "source_url": "https://home.meishichina.com/recipe-567613.html", "split": "chinese", "target_text": {"dish_name": "五花肉炖油豆", "practice": "1油豆。2摘洗干净。3五花肉切片。4热锅冷油，油热放肉片翻炒。5放花椒八角翻炒。6放葱姜翻炒。7放油豆翻炒。8放生抽。9翻炒至油豆变色。10放清水。11中火炖至汤汁不多，放鸡精。12炒均匀即可出锅。13成品。", "raw_material": "原料：油豆、五花肉、食用油、清水、食盐、花椒、生抽、鸡精、葱、八角、姜。"}}
{"canonical_name_zh": "大丰收", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:76d94132e32d8d98d3c053b0", "language": "Chinese", "question_image_ids": {"dish_image": ["image:641ece0f378202b1bf4481af"], "practice_image": ["image:e7f03c72167d82bbf5cb0444", "image:1261b0752868195576237190", "image:eb9b959581db073d3ca725f3", "image:8d1abcb9c4b7a228a70facc8", "image:86875121eb33725313e1cb65", "image:5d0b200f0fd6ec25da4c9906", "image:4bf2686ff376078f46e85233", "image:6e62173afbdaa30bfe8a5c56", "image:210befea50e61d09b8913b50"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "大丰收", "practice": "1备齐材料：嫩玉米选择粘糯的嫩玉米最好吃，倭瓜一定要选择面口的非常绵糯，豆角要选择东北的油豆角。2猪排骨冷水浸泡出血水后冲洗干净，冷水入锅焯一下，捞出过冷水。嫩玉米可以选择属于玉米也可以选择生嫩玉米，切段。3准备调味料，葱姜切片切段，各种调料备齐。4倭瓜洗净，去籽去瓤切块，土豆、胡萝卜去皮洗净切滚刀块，豆角择洗干净，过水焯一下，捞出过冷水控净水分。5炒锅加入适量的油，爆香葱姜及各种调味料。6加入排骨翻炒，加入料酒、生抽翻炒均匀。7加入适量的水，加入玉米段，大火烧开，中火炖20分钟左右。如果是熟玉米，炖排骨的时候不用下锅，和土豆倭瓜一起下锅就好。8猪排骨和嫩玉米基本炖熟，下入剩余的所有食材，大火烧开，中火炖6-10分钟左右。9大火收汁，加入适量的盐、生抽、糖调味，出锅装盘。", "raw_material": "原料：倭瓜、玉米、豆角、猪排骨、油、土豆、胡萝卜、炖肉调味料、盐、生抽、糖、料酒。"}, "source_url": "https://home.meishichina.com/recipe-562942.html", "split": "chinese", "target_text": {"dish_name": "大丰收", "practice": "1备齐材料：嫩玉米选择粘糯的嫩玉米最好吃，倭瓜一定要选择面口的非常绵糯，豆角要选择东北的油豆角。2猪排骨冷水浸泡出血水后冲洗干净，冷水入锅焯一下，捞出过冷水。嫩玉米可以选择属于玉米也可以选择生嫩玉米，切段。3准备调味料，葱姜切片切段，各种调料备齐。4倭瓜洗净，去籽去瓤切块，土豆、胡萝卜去皮洗净切滚刀块，豆角择洗干净，过水焯一下，捞出过冷水控净水分。5炒锅加入适量的油，爆香葱姜及各种调味料。6加入排骨翻炒，加入料酒、生抽翻炒均匀。7加入适量的水，加入玉米段，大火烧开，中火炖20分钟左右。如果是熟玉米，炖排骨的时候不用下锅，和土豆倭瓜一起下锅就好。8猪排骨和嫩玉米基本炖熟，下入剩余的所有食材，大火烧开，中火炖6-10分钟左右。9大火收汁，加入适量的盐、生抽、糖调味，出锅装盘。", "raw_material": "原料：倭瓜、玉米、豆角、猪排骨、油、土豆、胡萝卜、炖肉调味料、盐、生抽、糖、料酒。"}}
{"canonical_name_zh": "肉皮冻", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:6b2dcbc5992fba4798649509", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e541bd45c359dedc3d301fb5"], "practice_image": ["image:c137bb2f4b7566581f6475c3", "image:e46b0cc3d77b0c66bcb39b36", "image:22199744d1718526b917fdf0", "image:d1131062043b486017e5d437", "image:878626bbbafce0271a29f128", "image:d1fe3f468135e028c7caec81", "image:a01c228edaf78c1284968a40", "image:daec91a22d8d6f8f97299980"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "巧用豆浆机做省事Q弹润滑的肉皮冻", "practice": "1肉皮从肉上切下来，洗净备用；猪毛可以事先用夹子夹干净；2处理好的肉皮，放进锅里，注入适量清水煮开；3煮好的肉皮，用菜刀反复刮肉皮两面，刮净残余的猪毛和肥膘。肉皮浸泡在热汤里，处理一块捞一块，不要全部捞上来，肉皮凉了，硬了不好处理；4刮干净的肉皮，洗净；放入锅里，加清水，料酒，再次煮开；我的肉皮是N次留下来了的，其中的小肉块是某只吃货一早切好的，这么小的肉块，刮得我泪奔啊…5煮好的肉块，全部捞出来，用清水冲一冲，然后全部切成小块；6切好的肉块放进豆浆机里，加入清水、盐；水量位于两道水位线中间；7插上电源，按“湿豆”功能；8等豆浆机工作完成后，就用滤网把肉皮冻过一下，流在碗里的就是肉皮冻了；等液体肉皮冻冷却后，覆上保鲜膜放冰箱冷藏至凝固即可；", "raw_material": "原料：肉皮、料酒、盐。"}, "source_url": "https://home.meishichina.com/recipe-155891.html", "split": "chinese", "target_text": {"dish_name": "肉皮冻", "practice": "1肉皮从肉上切下来，洗净备用；猪毛可以事先用夹子夹干净；2处理好的肉皮，放进锅里，注入适量清水煮开；3煮好的肉皮，用菜刀反复刮肉皮两面，刮净残余的猪毛和肥膘。肉皮浸泡在热汤里，处理一块捞一块，不要全部捞上来，肉皮凉了，硬了不好处理；4刮干净的肉皮，洗净；放入锅里，加清水，料酒，再次煮开；我的肉皮是N次留下来了的，其中的小肉块是某只吃货一早切好的，这么小的肉块，刮得我泪奔啊…5煮好的肉块，全部捞出来，用清水冲一冲，然后全部切成小块；6切好的肉块放进豆浆机里，加入清水、盐；水量位于两道水位线中间；7插上电源，按“湿豆”功能；8等豆浆机工作完成后，就用滤网把肉皮冻过一下，流在碗里的就是肉皮冻了；等液体肉皮冻冷却后，覆上保鲜膜放冰箱冷藏至凝固即可；", "raw_material": "原料：肉皮、料酒、盐。"}}
{"canonical_name_zh": "拔丝蜜红薯", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:bafbfb5fb393a4f6450a4a48", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2cb587dcbb3eb65b578c2a9d"], "practice_image": ["image:28f86eb8ba818c15c2a9e4d7", "image:81b1f39a20a3da165a62a66a", "image:b6257db778b7dcdfcb83a859", "image:1020ded4202e5895d93853f7", "image:18fd67ec2ad81062b6f0998b", "image:26bee59fa767b6970a8e0527", "image:f2b43552691a3bb21c0f3d25", "image:50be8b5f0a5a15d1093f2f6e", "image:2a6c0cfa5973b3d11e98bfc8", "image:bcdabee10880a2ff60c239fd", "image:5fc85ca5bd9d68f1681f4999", "image:8eee884f67882d1c56e95497"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "拔丝蜜红薯", "practice": "1红薯去皮，切滚刀块。2红薯焯水，变色后捞出。3过冷水捞出控干。4撒上一层干淀粉。5锅中加入色拉油，油温六成热时下入红薯开始炸制，先中火，先不要翻动，过一会稍微定型后再翻动。6炸到上色后改小火慢慢炸制，把红薯里面的水份靠干，用勺子翻动时能感觉到有一层硬壳了，金黄焦脆就可以捞出来。7另起锅，加一手勺清水，一手勺白糖开始熬煮糖色。8先大火烧开熬煮，这个糖浆是大泡泡的状态。9边熬边搅拌，待糖浆变成浓密的小泡泡时改小火，继续搅拌熬煮。10最后糖浆变成香油色时关火或锅离火，利用锅中的余温挂糖浆。11迅速的下入红薯，翻勺挂匀糖浆。12装盘，待稍凉时，就能拔出糖丝。13成品图。", "raw_material": "原料：红薯、白糖、白水、色拉油、玉米淀粉。"}, "source_url": "https://home.meishichina.com/recipe-577178.html", "split": "chinese", "target_text": {"dish_name": "拔丝蜜红薯", "practice": "1红薯去皮，切滚刀块。2红薯焯水，变色后捞出。3过冷水捞出控干。4撒上一层干淀粉。5锅中加入色拉油，油温六成热时下入红薯开始炸制，先中火，先不要翻动，过一会稍微定型后再翻动。6炸到上色后改小火慢慢炸制，把红薯里面的水份靠干，用勺子翻动时能感觉到有一层硬壳了，金黄焦脆就可以捞出来。7另起锅，加一手勺清水，一手勺白糖开始熬煮糖色。8先大火烧开熬煮，这个糖浆是大泡泡的状态。9边熬边搅拌，待糖浆变成浓密的小泡泡时改小火，继续搅拌熬煮。10最后糖浆变成香油色时关火或锅离火，利用锅中的余温挂糖浆。11迅速的下入红薯，翻勺挂匀糖浆。12装盘，待稍凉时，就能拔出糖丝。13成品图。", "raw_material": "原料：红薯、白糖、白水、色拉油、玉米淀粉。"}}
{"canonical_name_zh": "爆炒东北大拉皮", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:4c7380ffc154d5427b55ec31", "language": "Chinese", "question_image_ids": {"dish_image": ["image:fe55b4bcd9e463a4ba95b72d"], "practice_image": ["image:b59e83f5d2c1f3458c5b872b", "image:a6b3bfac2b339d730982019f", "image:e719a044418a63bba222bf72", "image:a9612e5fbaa016fb33513072", "image:274fce3bf524b38b50f1915a", "image:b0f075b556a7a9f7be45ef55"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "爆炒东北大拉皮", "practice": "1先做准备工作，准所需的食材，然后把切好的肉丝用淀粉抓匀腌制。2热锅倒入食用油，下入肉丝，翻炒，变色后加入葱姜蒜末，生抽和料酒爆香。3木耳先倒入翻炒。4随后加入胡萝卜丝翻炒，不要炒太软。5随后加入黄瓜丝和拉皮翻炒，加入蚝油，少许盐就可以出锅了。6成品，铛铛铛铛✌️✌️✌️✌️", "raw_material": "原料：里脊肉、拉皮、黄瓜、胡萝卜、木耳、葱、蒜、姜、料酒、生抽、蚝油、盐。"}, "source_url": "https://home.meishichina.com/recipe-394411.html", "split": "chinese", "target_text": {"dish_name": "爆炒东北大拉皮", "practice": "1先做准备工作，准所需的食材，然后把切好的肉丝用淀粉抓匀腌制。2热锅倒入食用油，下入肉丝，翻炒，变色后加入葱姜蒜末，生抽和料酒爆香。3木耳先倒入翻炒。4随后加入胡萝卜丝翻炒，不要炒太软。5随后加入黄瓜丝和拉皮翻炒，加入蚝油，少许盐就可以出锅了。6成品，铛铛铛铛✌️✌️✌️✌️", "raw_material": "原料：里脊肉、拉皮、黄瓜、胡萝卜、木耳、葱、蒜、姜、料酒、生抽、蚝油、盐。"}}
{"canonical_name_zh": "红粘豆包", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:8dfe0386239c3393f71ca252", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9f201a3a6183c9ed207d437a"], "practice_image": ["image:88ca3d53bdac705802d96d9b", "image:1966eecad1e68c248cebead7", "image:55bee0813258bb808b2a7b3b", "image:9f2f7207e1fd7ba2ace9fa80", "image:e06c38276b375f2a6222d91e", "image:834221001335be4099be2635", "image:db04cba5dca7d50dea3ba9cd", "image:8bd9f61e8a40a0d9a33dffbd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "红粘豆包", "practice": "1糯红高粱米面，加热水烫面，烫后用筷子搅拌成面块，撒入酵母粉。2活成软面团，盖保鲜膜保温、保湿发酵。3发酵好的糯红高粱米面，放保鲜袋里保湿。4红小豆豆沙。红小豆提前24小时浸泡，等红小豆涨大，上锅蒸熟，捣烂成泥，加糖、蜂蜜调味，放微波炉转几分钟，去除水份。5糯红高粱米面拍成园饼，包入红小豆豆沙馅。6包成团。7垫上玉米叶，蒸锅开后上锅，大火蒸20分钟，关火虚蒸5分钟。8成品，趁热吃。", "raw_material": "原料：糯红高粱面、红小豆豆沙、玉米叶、酵母粉。"}, "source_url": "https://home.meishichina.com/recipe-447560.html", "split": "chinese", "target_text": {"dish_name": "红粘豆包", "practice": "1糯红高粱米面，加热水烫面，烫后用筷子搅拌成面块，撒入酵母粉。2活成软面团，盖保鲜膜保温、保湿发酵。3发酵好的糯红高粱米面，放保鲜袋里保湿。4红小豆豆沙。红小豆提前24小时浸泡，等红小豆涨大，上锅蒸熟，捣烂成泥，加糖、蜂蜜调味，放微波炉转几分钟，去除水份。5糯红高粱米面拍成园饼，包入红小豆豆沙馅。6包成团。7垫上玉米叶，蒸锅开后上锅，大火蒸20分钟，关火虚蒸5分钟。8成品，趁热吃。", "raw_material": "原料：糯红高粱面、红小豆豆沙、玉米叶、酵母粉。"}}
{"canonical_name_zh": "鸡蛋辣椒闷子", "corrected_cuisine_proposal": "东北菜", "dish_id": "dish:a3478f4289122cd7e7459e4c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2726f802744fe518953fae51"], "practice_image": ["image:70715b57061e7cf28612d58e", "image:9334fa57baa12586f91290df", "image:8c9843e8cb98f1e1769a9ae5", "image:3ba325c92f1939fb8e8e31bc", "image:f4760b7b72b073618f09b168", "image:695fe119b6be7f68d0641910", "image:996c909e26a98364b6030f0b", "image:00a1beba9db9b96a3cda8284", "image:bf30915a568926dc36d2f135"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "东北菜", "source_text": {"dish_name": "鸡蛋辣椒闷子", "practice": "1准备好所需食材。2红绿辣椒切小粒，葱切葱花。3三个鸡蛋打入深盘中。4加色拉油，生抽酱油，黄豆酱。5再加入60克温水，搅拌开。6加入辣椒粒和葱花搅拌一下。7放入蒸锅，盘子上面盖上保鲜膜，或者盘子，防止水蒸气进入，再盖上锅盖，蒸15分钟。8蒸好后用筷子扎一下，都秘凝固了就熟了。9可以拌饭，我们这边都是蒸茄子土豆，再拌上这个辣椒闷子，非常下饭。", "raw_material": "原料：鸡蛋、黄豆酱、红绿辣椒、大葱、生抽酱油、色拉油、温水。"}, "source_url": "https://home.meishichina.com/recipe-545333.html", "split": "chinese", "target_text": {"dish_name": "鸡蛋辣椒闷子", "practice": "1准备好所需食材。2红绿辣椒切小粒，葱切葱花。3三个鸡蛋打入深盘中。4加色拉油，生抽酱油，黄豆酱。5再加入60克温水，搅拌开。6加入辣椒粒和葱花搅拌一下。7放入蒸锅，盘子上面盖上保鲜膜，或者盘子，防止水蒸气进入，再盖上锅盖，蒸15分钟。8蒸好后用筷子扎一下，都秘凝固了就熟了。9可以拌饭，我们这边都是蒸茄子土豆，再拌上这个辣椒闷子，非常下饭。", "raw_material": "原料：鸡蛋、黄豆酱、红绿辣椒、大葱、生抽酱油、色拉油、温水。"}}
{"canonical_name_zh": "傣味罗非鱼", "corrected_cuisine_proposal": "云南菜", "dish_id": "dish:66dc5543784b1732c59d2be4", "language": "Chinese", "question_image_ids": {"dish_image": ["image:737890e730421173e0bd8349"], "practice_image": ["image:9a6c6ee9bf98627cb27f7c84", "image:2a073f540e75a2d7609439ba", "image:7c731737277476994c8e8e27", "image:40546d7cf9db5ee17acd77c9", "image:8826514dc6323b616365292a", "image:35daecc3929d9332c3dbd84b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "云南菜", "source_text": {"dish_name": "傣味罗非鱼", "practice": "1。把从市场已处理好的鱼（鱼两面一定要划几刀）再进行洗净，特别注意鱼内的黑色膜，一定要洗掉，再把葱姜料酒放在装有鱼的容器里，进行腌制，目的是去除鱼腥味。2处理食材，将调料葱姜蒜、小米辣、香菜、番茄、大芫荽洗净后切丝切碎，如图所示。3热锅冷油，锅中放入生姜，再把已晾干的鱼放入锅中，三十秒左右晃动下锅，以免粘锅，若是不粘锅就不用担心了，两面煎成金黄后，捞出。4热锅冷油后放入姜蒜，翻炒几下，炒香后把番茄放入锅中，继续翻炒，加入热水，小火慢煮，待水开后，进行调汁，放入适量的盐、花椒粉、白糖，将已煎好的鱼放入锅中，继续慢煮，煮的过程中记得翻面。5煮三五分钟后，再将柠檬挤汁淋在鱼上，最后放入耗油、香菜、葱段、大芫荽、小米辣（因为最近不能吃辣，所以后放入）。6起锅装盘。", "raw_material": "原料：罗非鱼、番茄、香菜、大芫荽、生姜、葱、蒜、小米辣、盐、白糖、蚝油、食用油、花椒粉。"}, "source_url": "https://home.meishichina.com/recipe-592105.html", "split": "chinese", "target_text": {"dish_name": "傣味罗非鱼", "practice": "1。把从市场已处理好的鱼（鱼两面一定要划几刀）再进行洗净，特别注意鱼内的黑色膜，一定要洗掉，再把葱姜料酒放在装有鱼的容器里，进行腌制，目的是去除鱼腥味。2处理食材，将调料葱姜蒜、小米辣、香菜、番茄、大芫荽洗净后切丝切碎，如图所示。3热锅冷油，锅中放入生姜，再把已晾干的鱼放入锅中，三十秒左右晃动下锅，以免粘锅，若是不粘锅就不用担心了，两面煎成金黄后，捞出。4热锅冷油后放入姜蒜，翻炒几下，炒香后把番茄放入锅中，继续翻炒，加入热水，小火慢煮，待水开后，进行调汁，放入适量的盐、花椒粉、白糖，将已煎好的鱼放入锅中，继续慢煮，煮的过程中记得翻面。5煮三五分钟后，再将柠檬挤汁淋在鱼上，最后放入耗油、香菜、葱段、大芫荽、小米辣（因为最近不能吃辣，所以后放入）。6起锅装盘。", "raw_material": "原料：罗非鱼、番茄、香菜、大芫荽、生姜、葱、蒜、小米辣、盐、白糖、蚝油、食用油、花椒粉。"}}
{"canonical_name_zh": "过桥米线", "corrected_cuisine_proposal": "云南菜", "dish_id": "dish:8c00c142fa765dfb65f1109a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:83680113b0186b7ffd049829"], "practice_image": ["image:7917131b6830c743b0ef5c4a", "image:cd6ea618f1c78d3058046d9c", "image:eff30d344acb49586660f9d1", "image:68f328bae8fb68ba777c7ed0", "image:26ef5193e6fef498ccc16f62", "image:3af8688b4cc15072db378c31", "image:51077c276af2c02b0a3a25c2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "云南菜", "source_text": {"dish_name": "快手早餐云南过桥米线", "practice": "1准备两盒云南过桥米线，也可以买纯米线，不带调味料包的，价格还便宜，滑溜溜的米线都都好吃。2西红柿在淡盐水中浸泡10分钟后，反复清洗干净，切片。黄瓜去皮洗净切片，鸡蛋煮熟捞出过冷水，然后去皮一分为二。鸡蛋我通常只煮7分钟，煮至蛋黄刚好熟，口感好，特别香。3打开米线包装，这一包是炸酱米线，炸酱着实很辣，不能吃辣的人一定要少放，否则可能吃不消哈。4拆开米线包装，过冷水冲一下倒掉，然后冲入开水，加盖泡5分钟，时间到，将盖子上的出水孔打开，倒掉水分。5这一盒是牛肝菌鸡汤米线，每一包都有4个调料包，根据自己喜欢的口味可以选择添加，也可以将所有的调料包都倒入米线中，然后少淋一点开水，拌一拌就可以开餐了。6再码入西红柿片和黄瓜片、码入鸡蛋，这样看着就很有食欲吧！7吃的时候搅一搅拌一拌就OK了，特别爽口开胃！", "raw_material": "原料：云南过桥米线、煮鸡蛋、西红柿、黄瓜。"}, "source_url": "https://home.meishichina.com/recipe-560546.html", "split": "chinese", "target_text": {"dish_name": "过桥米线", "practice": "1准备两盒云南过桥米线，也可以买纯米线，不带调味料包的，价格还便宜，滑溜溜的米线都都好吃。2西红柿在淡盐水中浸泡10分钟后，反复清洗干净，切片。黄瓜去皮洗净切片，鸡蛋煮熟捞出过冷水，然后去皮一分为二。鸡蛋我通常只煮7分钟，煮至蛋黄刚好熟，口感好，特别香。3打开米线包装，这一包是炸酱米线，炸酱着实很辣，不能吃辣的人一定要少放，否则可能吃不消哈。4拆开米线包装，过冷水冲一下倒掉，然后冲入开水，加盖泡5分钟，时间到，将盖子上的出水孔打开，倒掉水分。5这一盒是牛肝菌鸡汤米线，每一包都有4个调料包，根据自己喜欢的口味可以选择添加，也可以将所有的调料包都倒入米线中，然后少淋一点开水，拌一拌就可以开餐了。6再码入西红柿片和黄瓜片、码入鸡蛋，这样看着就很有食欲吧！7吃的时候搅一搅拌一拌就OK了，特别爽口开胃！", "raw_material": "原料：云南过桥米线、煮鸡蛋、西红柿、黄瓜。"}}
{"canonical_name_zh": "排骨菌菇煲", "corrected_cuisine_proposal": "云南菜", "dish_id": "dish:2cd2f47dbf16328d64587362", "language": "Chinese", "question_image_ids": {"dish_image": ["image:418a2362e4a665adefd2332c"], "practice_image": ["image:509d9766c4dfbec2586e8023", "image:2a8672a64b38cd77cf7ccb55", "image:3d142128b0e0bb7c1b8690b3", "image:700a90a697d0a517a5e1b261", "image:7bcee69b2e6d1fd807a3f344", "image:77b1ec26666f90ebfa7dd8d8", "image:a658aeeac0e0ffb195470b4f", "image:a9bfc26c18f3a21c8fb80d28", "image:8a0971286bae1957d6f79aff"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "云南菜", "source_text": {"dish_name": "排骨菌菇煲", "practice": "1将人参、黄芪用纱布袋包好待用2再炖两三分钟放入白虾就可以出锅啦3锅中放适量水先放人排骨、人参包炖半小时4半小时后放入菇类5继续炖制10几分钟，撇去上面的浮沫，放入适量的盐巴拌匀6再炖两三分钟放入白虾就可以出锅啦7家中有小酒精炉可以再边炖边吃～😍8营养鲜美～😍9冬～一人一锅一碗⋯⋯😍", "raw_material": "原料：排骨、香菇、金针菇、鸡腿菇、平菇、白玉菇、白虾、盐、黄芪、小人参。"}, "source_url": "https://home.meishichina.com/recipe-243400.html", "split": "chinese", "target_text": {"dish_name": "排骨菌菇煲", "practice": "1将人参、黄芪用纱布袋包好待用2再炖两三分钟放入白虾就可以出锅啦3锅中放适量水先放人排骨、人参包炖半小时4半小时后放入菇类5继续炖制10几分钟，撇去上面的浮沫，放入适量的盐巴拌匀6再炖两三分钟放入白虾就可以出锅啦7家中有小酒精炉可以再边炖边吃～😍8营养鲜美～😍9冬～一人一锅一碗⋯⋯😍", "raw_material": "原料：排骨、香菇、金针菇、鸡腿菇、平菇、白玉菇、白虾、盐、黄芪、小人参。"}}
{"canonical_name_zh": "传统炖鸡蛋", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:8e9c0783099e6a5d720a31c8", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e97bc2c643833f6d4ed62007"], "practice_image": ["image:87cdaff36ecfa19886a62d7f", "image:54dfe9ae37f3cb4783ecb709", "image:8b1d00ef8289905612fddcb8", "image:a31205917e6cd2dcefbef3bc", "image:1097c4709994d2fad54c97a9", "image:b80d0ce6c66749065d55e95d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "传统炖鸡蛋", "practice": "1鸡蛋磕入碗内加盐搅拌。不用搅拌很细，炖出的鸡蛋黄白相间，味道更好。2葱切碎。最好选葱白食用，葱叶较辛辣，不适宜调味。3锅内加一碗清水烧开。4倒入鸡蛋液。5鸡蛋稍微凝固后搅一下，使鸡蛋成大块，不要搅碎。6鸡蛋凝固后立马停火，出锅。撒葱花，淋香油，趁热食用。", "raw_material": "原料：鸡蛋、葱、盐、香油。"}, "source_url": "https://home.meishichina.com/recipe-37745.html", "split": "chinese", "target_text": {"dish_name": "传统炖鸡蛋", "practice": "1鸡蛋磕入碗内加盐搅拌。不用搅拌很细，炖出的鸡蛋黄白相间，味道更好。2葱切碎。最好选葱白食用，葱叶较辛辣，不适宜调味。3锅内加一碗清水烧开。4倒入鸡蛋液。5鸡蛋稍微凝固后搅一下，使鸡蛋成大块，不要搅碎。6鸡蛋凝固后立马停火，出锅。撒葱花，淋香油，趁热食用。", "raw_material": "原料：鸡蛋、葱、盐、香油。"}}
{"canonical_name_zh": "炒肝儿", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:9bd9939515d4b5d33c0e09f1", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c84c1c734610d52c3365799e"], "practice_image": ["image:8ad4e0faa1bb57275dcabcd6", "image:94ceafdbb65cb4060a18321d", "image:b4df0f6e0d96853ae690f42f", "image:2158593e28c725cc5aae6acf", "image:8d143e30295150e9832553ef", "image:71ae21293981dcc9c10a3015", "image:e6ae706427959f637064189a", "image:f85c69030497bafecfe86dd9", "image:edabb7bdfe71562194f782a5", "image:5436c5f66aa2cefc3a4ebe58", "image:583e052767b9ec22fb7f8199", "image:933bb9a5ca9244bc0bf0c6e2", "image:76eb7146951e48222e27aaaf"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "北京风味小吃---炒肝儿", "practice": "1猪肝用清水冲洗10分钟，然后放在水中浸泡30分钟。2锅中加入老抽糖料酒葱姜八角桂皮花椒香叶煮开。3下入泡好的猪肝，煮20分钟。捞出。4猪肠加入盐浸泡揉搓。冲洗后把猪肠翻过来，摘取肥油。5加入加醋和面粉反复揉搓洗净。6放入猪肝的汤水里，煮制能用筷子扎透即可。7将煮好的猪肝切薄片，肠子切成小段。大蒜去皮。8把大蒜洗净，剁成粒。9把干淀粉加少许水搅成糊状。10锅中倒入开水，放入肥肠段、炒肝片。11煮开撇去沫子。12加入老抽料酒盐糖煮制10分钟。13加入水淀粉。14搅拌均匀成糊状，要不停搅拌。15倒入蒜粒。16搅拌均匀，煮出蒜香即可。16搅拌均匀，煮出蒜香即可。", "raw_material": "原料：猪肠、猪肝、蒜。"}, "source_url": "https://home.meishichina.com/recipe-99934.html", "split": "chinese", "target_text": {"dish_name": "炒肝儿", "practice": "1猪肝用清水冲洗10分钟，然后放在水中浸泡30分钟。2锅中加入老抽糖料酒葱姜八角桂皮花椒香叶煮开。3下入泡好的猪肝，煮20分钟。捞出。4猪肠加入盐浸泡揉搓。冲洗后把猪肠翻过来，摘取肥油。5加入加醋和面粉反复揉搓洗净。6放入猪肝的汤水里，煮制能用筷子扎透即可。7将煮好的猪肝切薄片，肠子切成小段。大蒜去皮。8把大蒜洗净，剁成粒。9把干淀粉加少许水搅成糊状。10锅中倒入开水，放入肥肠段、炒肝片。11煮开撇去沫子。12加入老抽料酒盐糖煮制10分钟。13加入水淀粉。14搅拌均匀成糊状，要不停搅拌。15倒入蒜粒。16搅拌均匀，煮出蒜香即可。16搅拌均匀，煮出蒜香即可。", "raw_material": "原料：猪肠、猪肝、蒜。"}}
{"canonical_name_zh": "南瓜锅贴", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:e34227b6345905fab269a29f", "language": "Chinese", "question_image_ids": {"dish_image": ["image:de28280de69eebb0f923a7b7"], "practice_image": ["image:0bed8c4a3ab6f12a6e32b5ff", "image:8298ef7f740128b5d1dd746b", "image:1b3991d8fb1ce622e45a2530", "image:46e0e03538462349e45caefc", "image:9463b3b94e70e03d15c83943", "image:5905f4b3a60db00cf8ebb337", "image:9240ddb34ee7b9759ebb68b6", "image:82fb904b7171173b39de45a2", "image:eb00f8fb5639d316488df61c", "image:2ae753aa3d25ad23f3fd9fa7", "image:8a63a29c5867aa7d59a96f1b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "南瓜锅贴", "practice": "1食材：老南瓜面粉植物油盐胡椒粉鸡精香油2把面粉加水和成光滑的面团，用保鲜袋包好，醒30分钟以上3把老南瓜去皮，切丝4用胡椒粉鸡精香油拌均匀5包锅贴的时候加盐拌均匀6把醒好的面团搓成长条，分成小剂子，比饺子大一些7擀成圆片8加南瓜馅9包成鸡冠形状，就像新疆的薄皮包子一样的形状10蒸锅加水大火烧开，加南瓜锅贴11大火蒸10分钟左右，捞起12热锅凉油，加蒸熟的南瓜锅贴，小火煎到南瓜锅贴底部金黄色即可", "raw_material": "原料：南瓜、面粉、熟花生油、胡椒粉、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-125759.html", "split": "chinese", "target_text": {"dish_name": "南瓜锅贴", "practice": "1食材：老南瓜面粉植物油盐胡椒粉鸡精香油2把面粉加水和成光滑的面团，用保鲜袋包好，醒30分钟以上3把老南瓜去皮，切丝4用胡椒粉鸡精香油拌均匀5包锅贴的时候加盐拌均匀6把醒好的面团搓成长条，分成小剂子，比饺子大一些7擀成圆片8加南瓜馅9包成鸡冠形状，就像新疆的薄皮包子一样的形状10蒸锅加水大火烧开，加南瓜锅贴11大火蒸10分钟左右，捞起12热锅凉油，加蒸熟的南瓜锅贴，小火煎到南瓜锅贴底部金黄色即可", "raw_material": "原料：南瓜、面粉、熟花生油、胡椒粉、鸡精。"}}
{"canonical_name_zh": "奶香花生糕", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:90413eaaf33379ca9c1620d5", "language": "Chinese", "question_image_ids": {"dish_image": ["image:be79f67549a4a1a0bf1ae60e"], "practice_image": ["image:327fcda590c7920a610e9a66", "image:3f56b475015c55d23a371b29", "image:7d66479dc6fbc9d12ccc3b21", "image:6442fe305dca3dfeeaa7cef8", "image:3f98ed4cbc2ca39fe5ad9efb", "image:dde16e0ce5e5ada74b7bcbef", "image:579bdb7daf163eac7bbc4576", "image:f31c1cc2d1975ac84f60f949"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "奶香花生糕", "practice": "1花生去皮。2锅内放入少许油，小火炒熟花生。3炒熟的花生放入搅拌机搅拌成蓉。4搅拌好的花生蓉放入平底锅翻炒。5加入奶粉继续炒。6加入砂糖继续炒。7加入牛奶继续炒。8最后放入奶油拌匀。9盘子里撒上糖霜，月饼磨具里也要撒上糖霜，然后将炒好的花生蓉用月饼模具按压成型即可。", "raw_material": "原料：去皮花生、砂糖、奶油、奶粉、牛奶、盐、油。"}, "source_url": "https://home.meishichina.com/recipe-53185.html", "split": "chinese", "target_text": {"dish_name": "奶香花生糕", "practice": "1花生去皮。2锅内放入少许油，小火炒熟花生。3炒熟的花生放入搅拌机搅拌成蓉。4搅拌好的花生蓉放入平底锅翻炒。5加入奶粉继续炒。6加入砂糖继续炒。7加入牛奶继续炒。8最后放入奶油拌匀。9盘子里撒上糖霜，月饼磨具里也要撒上糖霜，然后将炒好的花生蓉用月饼模具按压成型即可。", "raw_material": "原料：去皮花生、砂糖、奶油、奶粉、牛奶、盐、油。"}}
{"canonical_name_zh": "山东葱伴侣炸酱面", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:0dc832ce423c05baca0c22aa", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2cdbe26c111ee73ca573f489"], "practice_image": ["image:684bef96eae31410aa1890d7", "image:2abe608ecb1cd13399e22cf0", "image:cc161298779d291b47bf0b10", "image:ecbd9b8e289cf42ebc32ea37", "image:f79939b84fa9427d9ea42ffc", "image:34767f3b4283241cbe9add92", "image:35cfa6b0d3082d72984b67e3", "image:4e8a160f10235b384b7c5bd0", "image:c0f86753ddb59e5a6cc765f8", "image:9d18215eaac0d58b510f7619", "image:bdfd298912ad8f04103ad9ca", "image:4c1953e3cb11cde25b5f189c", "image:b0b6f55b0a104521b5eb4329", "image:51d2fc0f76212e7c904d7b0b", "image:d92451879e857d73cfac45ac", "image:a8ee72e0bf8b129f3a1d7d79", "image:db092a8731e5174b5dd8eab8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "山东葱伴侣炸酱面", "practice": "1材料。2猪肉切小丁。3葱伴侣甜面酱。4姜末。5面条。6葱伴侣甜面酱、葱伴侣豆瓣酱放入锅中，拌匀备用。7锅中放油，烧热后放葱姜末，炸出香味，再放入肉丁炒至发白时，再放入调好的酱炸炒片刻，待开后，淋上花椒油。8盛碗内即成炸酱卤汁。9面条。10香椿、腌蒜。11豆芽。12长豆角切1CM的小段。13黄瓜切丝、胡萝卜切丝。14香椿、腌蒜切末。15豆芽过水。16胡萝卜过水。17锅中放油，烧热后放葱姜末，炸出香味，再放入切好的长豆角。18炒至熟透，调入欣和六月鲜酱油、盐出锅备用。19锅中放清水，水开后下面条，煮熟后捞出盛在凉开水里。20食用时，自己将炸酱盛碗内，与面条、菜码拌合而食。", "raw_material": "原料：面条、欣和六月鲜酱油、葱伴侣甜面酱、葱伴侣豆瓣酱、猪瘦肉、葱、姜末、料酒、黄瓜、豆芽、香椿、胡萝卜、腌蒜、长豆角、花椒油。"}, "source_url": "https://home.meishichina.com/recipe-7208.html", "split": "chinese", "target_text": {"dish_name": "山东葱伴侣炸酱面", "practice": "1材料。2猪肉切小丁。3葱伴侣甜面酱。4姜末。5面条。6葱伴侣甜面酱、葱伴侣豆瓣酱放入锅中，拌匀备用。7锅中放油，烧热后放葱姜末，炸出香味，再放入肉丁炒至发白时，再放入调好的酱炸炒片刻，待开后，淋上花椒油。8盛碗内即成炸酱卤汁。9面条。10香椿、腌蒜。11豆芽。12长豆角切1CM的小段。13黄瓜切丝、胡萝卜切丝。14香椿、腌蒜切末。15豆芽过水。16胡萝卜过水。17锅中放油，烧热后放葱姜末，炸出香味，再放入切好的长豆角。18炒至熟透，调入欣和六月鲜酱油、盐出锅备用。19锅中放清水，水开后下面条，煮熟后捞出盛在凉开水里。20食用时，自己将炸酱盛碗内，与面条、菜码拌合而食。", "raw_material": "原料：面条、欣和六月鲜酱油、葱伴侣甜面酱、葱伴侣豆瓣酱、猪瘦肉、葱、姜末、料酒、黄瓜、豆芽、香椿、胡萝卜、腌蒜、长豆角、花椒油。"}}
{"canonical_name_zh": "干煸尖椒肥肠", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:195b920b402de2f8b076d970", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8f5d0b83e65eb85d96203df4"], "practice_image": ["image:c5157466bd10ac568ec0e43e", "image:86b49613b3a9a81cd3c6ad43", "image:ed7941a7ec9ddf866cf5460a", "image:afab9ec0002f87e3fcc27810", "image:f2a8a73f31bc63be0a798142", "image:3434a405d3f8718210768cd0", "image:85192653da776afac2958852", "image:f1b5e80407ab907c460abf6b", "image:f5c6e375638a06903ec3e31a", "image:fa9b255ba0180c4e91c3fbbb", "image:e0111b86b046e0d778ec2cfe", "image:16bbd0fde39a01b737edcc11", "image:2d5da555d86fc0354a3f04d5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "干煸尖椒肥肠", "practice": "1原料准备好；2配料准备好；3肥肠剖开放入盆中，放入面粉用力揉搓三四分钟，把内壁上的肥油清理干净（第一次清洗）；4冲洗干净，再放入粗盐；5倒入米醋，再用力揉搓几分钟，冲洗干净，这时的肥肠基本没异味了（第二次清洗）；6把肥肠放入锅中，加入适量水，放入料酒、葱段、姜片，大火烧10分钟；7把肥肠放入锅中，加入适量水，放入料酒、葱段、姜片，大火烧10分钟；8与此同时，尖椒切片，小米辣斜切成丝，大葱切丝，姜片切丝，大蒜剁沫；9煮过的肥肠，一点味都没了，不过变少了很多；10肥肠移到案板上切成片；11锅内入少量油，下入姜蒜炒香，下入肥肠小火煸炒；12煸至两面呈金黄色，即可放入白糖；13接着倒入生抽上色；14把尖椒和小米辣倒入锅中，转大火翻炒；15炒至尖椒断生，下入葱丝快炒10秒钟；16最后入盐调味即可；17成品18成品", "raw_material": "原料：猪大肠、尖椒、大葱、小米辣、姜、大蒜、料酒、白糖、生抽、盐。"}, "source_url": "https://home.meishichina.com/recipe-105495.html", "split": "chinese", "target_text": {"dish_name": "干煸尖椒肥肠", "practice": "1原料准备好；2配料准备好；3肥肠剖开放入盆中，放入面粉用力揉搓三四分钟，把内壁上的肥油清理干净（第一次清洗）；4冲洗干净，再放入粗盐；5倒入米醋，再用力揉搓几分钟，冲洗干净，这时的肥肠基本没异味了（第二次清洗）；6把肥肠放入锅中，加入适量水，放入料酒、葱段、姜片，大火烧10分钟；7把肥肠放入锅中，加入适量水，放入料酒、葱段、姜片，大火烧10分钟；8与此同时，尖椒切片，小米辣斜切成丝，大葱切丝，姜片切丝，大蒜剁沫；9煮过的肥肠，一点味都没了，不过变少了很多；10肥肠移到案板上切成片；11锅内入少量油，下入姜蒜炒香，下入肥肠小火煸炒；12煸至两面呈金黄色，即可放入白糖；13接着倒入生抽上色；14把尖椒和小米辣倒入锅中，转大火翻炒；15炒至尖椒断生，下入葱丝快炒10秒钟；16最后入盐调味即可；17成品18成品", "raw_material": "原料：猪大肠、尖椒、大葱、小米辣、姜、大蒜、料酒、白糖、生抽、盐。"}}
{"canonical_name_zh": "椒盐小麻花", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:6c1c21a45fb12df29f036a3d", "language": "Chinese", "question_image_ids": {"dish_image": ["image:72a6e27ce0f89781607020e8"], "practice_image": ["image:b3bf8f66e8d48a9471f93645", "image:ae23155cc1ed8a92329080c8", "image:8248fc0431789783419e683e", "image:42a5163e8092f97801849d0d", "image:d29886631cc3a7c3fd253d64", "image:10bfd9a81301c4cdde5ba5ed", "image:cb3fe9084fc91b134628ecf8", "image:b7f581e2bd0828becd8bbdbe", "image:f98171f538ab5a2d2d82b480", "image:c27167a8d49cd87da6f975e6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "椒盐小麻花", "practice": "1准备好所用原料。2将所用的原料放入盆中。3揉成面团后饧至20分钟。4取一部分面团擀成长方形。稍微薄一些。5切成0.5厘米的小条。6以3根面条为一组。7拧成麻花状的长条。8再将长条对折，再拧一次。9锅中注入九三俄罗斯大豆油，烧至7成热，下入麻花胚。10炸制金黄后捞出。11放入吸油纸中，吸取多余的油脂即可。", "raw_material": "原料：低筋面粉、鸡蛋、芝麻、九三俄罗斯大豆油、椒盐、猪油。"}, "source_url": "https://home.meishichina.com/recipe-235897.html", "split": "chinese", "target_text": {"dish_name": "椒盐小麻花", "practice": "1准备好所用原料。2将所用的原料放入盆中。3揉成面团后饧至20分钟。4取一部分面团擀成长方形。稍微薄一些。5切成0.5厘米的小条。6以3根面条为一组。7拧成麻花状的长条。8再将长条对折，再拧一次。9锅中注入九三俄罗斯大豆油，烧至7成热，下入麻花胚。10炸制金黄后捞出。11放入吸油纸中，吸取多余的油脂即可。", "raw_material": "原料：低筋面粉、鸡蛋、芝麻、九三俄罗斯大豆油、椒盐、猪油。"}}
{"canonical_name_zh": "腊八醋熘木须肉", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:b595ab6e24e3f49a2a0c6ea9", "language": "Chinese", "question_image_ids": {"dish_image": ["image:bd2d8b2f68afa149d2d291d9"], "practice_image": ["image:a27fabc9e59a67e4529b952a", "image:318a2d6b1e3248beeb58a3e0", "image:21c0090a1b79ebbee4c1d1e9", "image:decac4af50ffeb182a1e66b2", "image:46301457dd15ffef1960161f", "image:5b35a8df9605a3aa499c4c70", "image:b8e9c3e7891afcbd1ca8438c", "image:0786ec72e6891add33510395", "image:ec8f083acd505ca4f631ad38", "image:c9cad36058651914d9e574f1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "腊八醋熘木须肉", "practice": "1看看原料吧2五花肉切大薄片，腊八蒜切片。3青椒洗净切片备用。4鸡蛋炒熟备用。5青椒过油备用。6葱姜炝锅，放入五花肉煸炒。7炒至五花肉出油，放入料酒，酱油，炒出香味，放入木耳煸炒。8木耳炒熟，放入鸡蛋和青椒，盐味精炒匀。9出锅前放入腊八醋，腊八蒜即可。10看看成品吧", "raw_material": "原料：五花肉、鸡蛋、木耳、青椒、腊八醋、腊八蒜、料酒、酱油、葱、姜、盐、味精。"}, "source_url": "https://home.meishichina.com/recipe-112741.html", "split": "chinese", "target_text": {"dish_name": "腊八醋熘木须肉", "practice": "1看看原料吧2五花肉切大薄片，腊八蒜切片。3青椒洗净切片备用。4鸡蛋炒熟备用。5青椒过油备用。6葱姜炝锅，放入五花肉煸炒。7炒至五花肉出油，放入料酒，酱油，炒出香味，放入木耳煸炒。8木耳炒熟，放入鸡蛋和青椒，盐味精炒匀。9出锅前放入腊八醋，腊八蒜即可。10看看成品吧", "raw_material": "原料：五花肉、鸡蛋、木耳、青椒、腊八醋、腊八蒜、料酒、酱油、葱、姜、盐、味精。"}}
{"canonical_name_zh": "香脆小麻花", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:88d40d3153bdca93c5da7784", "language": "Chinese", "question_image_ids": {"dish_image": ["image:03aed3b8d2cd069e9b830cc9"], "practice_image": ["image:427ab924342cbcb01995dfcf", "image:772f772e30576b3f563970d9", "image:2167570e7bb68ec9cfe2935c", "image:5493fd15019f2cdf71b64f37", "image:ad603e69729b8d50bed11da5", "image:f8c37d06af67bcff50125ad6", "image:52035a24d3e7941cab1313cc"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "自制香脆小麻花", "practice": "1准备材料2黄油融化后把所有食材都放入碗中拌匀后加少许油揉成面团3揉好面团放醒一会4把揉好的面团擀成薄片用刀切成长方型薄片5把揉好的面团擀成薄片用刀切成长方型薄片6锅里放油加热炸7锅里放油加热炸", "raw_material": "原料：面粉、鸡蛋、盐、花椒粉、黄油、食用油、黑芝麻。"}, "source_url": "https://home.meishichina.com/recipe-217507.html", "split": "chinese", "target_text": {"dish_name": "香脆小麻花", "practice": "1准备材料2黄油融化后把所有食材都放入碗中拌匀后加少许油揉成面团3揉好面团放醒一会4把揉好的面团擀成薄片用刀切成长方型薄片5把揉好的面团擀成薄片用刀切成长方型薄片6锅里放油加热炸7锅里放油加热炸", "raw_material": "原料：面粉、鸡蛋、盐、花椒粉、黄油、食用油、黑芝麻。"}}
{"canonical_name_zh": "驴打滚", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:74dfcb2a08e258295bae1808", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9a417d61df3c4c4ecb095e91"], "practice_image": ["image:a66d3408bc8f9b99fab5e458", "image:b596b50bd1d1b4a9d8b7437b", "image:2fa7c394e9569fe3b0bc19e9", "image:3f63a4e927fd660bc2c5cc3e", "image:7cafae3ff45ccda651c83c68", "image:c0be931fa3071b53235b187c", "image:503897dd6263c54fe6d699d9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "自制驴打滚", "practice": "1黄豆炒熟磨成面，不要炒糊。2糯米面加糖用开水揉成团放锅里蒸20分钟。3糯米面晾凉擀饼抹豆沙再卷起来，滚上黄豆面切段即可。", "raw_material": "原料：糯米粉、黄豆面、红豆沙、糖。"}, "source_url": "https://home.meishichina.com/recipe-524613.html", "split": "chinese", "target_text": {"dish_name": "驴打滚", "practice": "1黄豆炒熟磨成面，不要炒糊。2糯米面加糖用开水揉成团放锅里蒸20分钟。3糯米面晾凉擀饼抹豆沙再卷起来，滚上黄豆面切段即可。", "raw_material": "原料：糯米粉、黄豆面、红豆沙、糖。"}}
{"canonical_name_zh": "蜜豆豌豆黄", "corrected_cuisine_proposal": "北京菜", "dish_id": "dish:8a3c08a8903f60971e892892", "language": "Chinese", "question_image_ids": {"dish_image": ["image:5b5f689480b275e4e1e64ab8"], "practice_image": ["image:53d85c5ad256c0fefa0aca6f", "image:4a3e1f23269fdd23587702bb", "image:e3c06ca4f56d70c488e27930", "image:4ad9bc4d477284c35d0133e4", "image:a5e1bb976450b2bfe3f32306", "image:4af2c1907edf2bf97970690f", "image:bcaa3942968776af107cba04", "image:c7e3eb697953895fae6908e4", "image:2055389ce9b0696b2573a561", "image:0e63dedde81382bfe5273d76", "image:413cc94fec9e8efa5d25f75a", "image:6f3d1bbfd9da52760ac8edc1", "image:3947cb4f8a538462c0102e30", "image:4f2c30732b8f5c511f38e2f0", "image:51136ca9e32e0683369dab3a", "image:bd02c2bc58e4780557c02282"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "北京菜", "source_text": {"dish_name": "蜜豆豌豆黄", "practice": "1准备好脱皮的干豌豆2清洗几次后浸泡过夜，夏天最好放入冰箱冷藏室3浸泡好的豌豆明显变得饱满。再清洗几次，将没有去干净的皮挑去4将豌豆倒入汤锅，加入足量的清水大火烧开后转小火慢煮，并撇去浮末。5煮至豌豆全部开花。大约20分钟到半小时左右。煮豌豆时盖子不能全部盖严实，防止溢锅。6将煮好的豌豆连水一起倒入料理机中打成糊状7为了使豌豆黄口感更细腻，建议再过晒一下。8过筛入不粘炒锅中，加入冰糖，小火不断的翻炒9一直不断的翻炒，防止糊底。炒至锅铲从中间划过，豌豆糊不会很快合拢10提起铲子，豌豆糊会大块掉落，掉落的糊落入锅内不会马上消失纹路。这样，豌豆糊炒的也就差不多了。11将炒好的糊倒入方形模具，抹平表面。其中一半撒上了一层蜜红豆。12烤盘表面盖上一张油纸，可以防止凝固后的豌豆黄表面开裂。完全冷却后放入冰箱冷藏3小时以上。13完全凝固后直接倒扣在油纸上即可切块。14可以切成菱形。15也可以切成小方块。16切块后密封冷藏保存，2天内食用完。", "raw_material": "原料：清水、脱皮干黄豌豆、蜜红豆、冰糖。"}, "source_url": "https://home.meishichina.com/recipe-270541.html", "split": "chinese", "target_text": {"dish_name": "蜜豆豌豆黄", "practice": "1准备好脱皮的干豌豆2清洗几次后浸泡过夜，夏天最好放入冰箱冷藏室3浸泡好的豌豆明显变得饱满。再清洗几次，将没有去干净的皮挑去4将豌豆倒入汤锅，加入足量的清水大火烧开后转小火慢煮，并撇去浮末。5煮至豌豆全部开花。大约20分钟到半小时左右。煮豌豆时盖子不能全部盖严实，防止溢锅。6将煮好的豌豆连水一起倒入料理机中打成糊状7为了使豌豆黄口感更细腻，建议再过晒一下。8过筛入不粘炒锅中，加入冰糖，小火不断的翻炒9一直不断的翻炒，防止糊底。炒至锅铲从中间划过，豌豆糊不会很快合拢10提起铲子，豌豆糊会大块掉落，掉落的糊落入锅内不会马上消失纹路。这样，豌豆糊炒的也就差不多了。11将炒好的糊倒入方形模具，抹平表面。其中一半撒上了一层蜜红豆。12烤盘表面盖上一张油纸，可以防止凝固后的豌豆黄表面开裂。完全冷却后放入冰箱冷藏3小时以上。13完全凝固后直接倒扣在油纸上即可切块。14可以切成菱形。15也可以切成小方块。16切块后密封冷藏保存，2天内食用完。", "raw_material": "原料：清水、脱皮干黄豌豆、蜜红豆、冰糖。"}}
{"canonical_name_zh": "鲜奶麻花", "corrected_cuisine_proposal": "台湾美食", "dish_id": "dish:a14105db9986718ee428a596", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f82b32add2547e7d2f634276"], "practice_image": ["image:141975dc756a97b6fed6c57b", "image:ff1549915ed56af75e9ba279", "image:92596807e32dad8f54a19c1c", "image:a0f31b314b458ea82a691288", "image:02abf38171fac59b99c6dcee"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "台湾美食", "source_text": {"dish_name": "台湾鲜奶麻花王的制作", "practice": "1和面　　将酵母、酥脆泡打粉、蛋白糖、奶粉、牛奶香粉、盐和白糖加入面粉中拌匀后，加入搅拌机，加水后开机搅拌，然后边搅拌边加入鸡蛋、色拉油、猪油、黄奶油、白奶油(先热成液体)等，搅拌一般为7-8分钟。和好的面分成四份，待用。2将面团拉成长条，每一条切成相等的份量，再把面搓成粗条，放在案板上静置大约5分钟。3把粗条搓成长条，一个手向外，一个手往内，上劲后，搓长100厘米左右对折，再按照上述方法搓，然后从1/3处折回来，一手放在上面，一个放在下面，将两头捏一下，一拧，五股麻花就成了。4将搓好的麻花整齐地放在烤盘里，放在发酵箱里发酵。温度在35-38℃之间，如果用来油炸，时间15分钟即可；如果用来烤制，发酵30-40分钟即可。5烤制　　预热烤箱，指针调到290℃。烤制前，先浇油，每个麻花都浇上油，一盘麻花一共浇八两左右的油。然后将麻花盘放入烤箱，把温度调到250-260℃，约7-8分钟麻花表面白里透红，烤至底部成黄色时即可出炉，出炉时戴厚手套，先倒净盘中油，再取出即可。　　炸制前，油提前预热，待油温160℃左右就可以炸制了。把麻花拿起轻轻地拉一下，拉长一点再进油锅里，炸制过程中要不停地翻动，这样炸制的更均匀，大约两分钟，表面呈金黄色就可以出锅了。", "raw_material": "原料：面粉、白奶油、色拉油、白糖、食盐、奶粉、酥脆泡打粉、酵母、蛋白糖、牛奶香粉、水、鸡蛋白、黄奶油、猪油。"}, "source_url": "https://home.meishichina.com/recipe-538742.html", "split": "chinese", "target_text": {"dish_name": "鲜奶麻花", "practice": "1和面　　将酵母、酥脆泡打粉、蛋白糖、奶粉、牛奶香粉、盐和白糖加入面粉中拌匀后，加入搅拌机，加水后开机搅拌，然后边搅拌边加入鸡蛋、色拉油、猪油、黄奶油、白奶油(先热成液体)等，搅拌一般为7-8分钟。和好的面分成四份，待用。2将面团拉成长条，每一条切成相等的份量，再把面搓成粗条，放在案板上静置大约5分钟。3把粗条搓成长条，一个手向外，一个手往内，上劲后，搓长100厘米左右对折，再按照上述方法搓，然后从1/3处折回来，一手放在上面，一个放在下面，将两头捏一下，一拧，五股麻花就成了。4将搓好的麻花整齐地放在烤盘里，放在发酵箱里发酵。温度在35-38℃之间，如果用来油炸，时间15分钟即可；如果用来烤制，发酵30-40分钟即可。5烤制　　预热烤箱，指针调到290℃。烤制前，先浇油，每个麻花都浇上油，一盘麻花一共浇八两左右的油。然后将麻花盘放入烤箱，把温度调到250-260℃，约7-8分钟麻花表面白里透红，烤至底部成黄色时即可出炉，出炉时戴厚手套，先倒净盘中油，再取出即可。　　炸制前，油提前预热，待油温160℃左右就可以炸制了。把麻花拿起轻轻地拉一下，拉长一点再进油锅里，炸制过程中要不停地翻动，这样炸制的更均匀，大约两分钟，表面呈金黄色就可以出锅了。", "raw_material": "原料：面粉、白奶油、色拉油、白糖、食盐、奶粉、酥脆泡打粉、酵母、蛋白糖、牛奶香粉、水、鸡蛋白、黄奶油、猪油。"}}
{"canonical_name_zh": "墨鱼仔烧豆腐", "corrected_cuisine_proposal": "台湾美食", "dish_id": "dish:3b69d11bc8347d5e96084fb3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ba6e1fd3a539ab4c996e55e8"], "practice_image": ["image:c834d9f9e3b66722dc55290a", "image:1a98a12e90e60c7e6565e96f", "image:78276f1c3e8ed30f685fd6f8", "image:61a497dff655f5394a6d4688", "image:84926cc8f2963bbfdf692b1a", "image:57fbaa75a21a9acecf48e697", "image:5c3fe7281eca218784d5aae9", "image:d04cf50526f9120f98e365f3", "image:cb17a41b529cc85047f42aff", "image:17a9aabd21bb340d61aebe23"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "台湾美食", "source_text": {"dish_name": "墨鱼仔烧豆腐", "practice": "1老豆腐洗净，切成厚约5mm的片。2平底锅烧热，倒适量油，放入豆腐片煎至两面金黄。3将煎好的豆腐片切刀切成小片备用。4将冷冻墨鱼仔处理干净，控水备用。5将调料准备好。6用2汤匙蚝油，2汤匙生抽和80ml水调成碗汁。7锅中倒适量油，倒入调料炒出香味。8倒入墨鱼仔翻炒。9等墨鱼仔打卷了，再倒入豆腐和碗汁。10烧8分钟左右至汤汁收干。", "raw_material": "原料：冷冻墨鱼仔、老豆腐、蚝油、生抽、水、大葱、大蒜、干辣椒、姜片。"}, "source_url": "https://home.meishichina.com/recipe-204566.html", "split": "chinese", "target_text": {"dish_name": "墨鱼仔烧豆腐", "practice": "1老豆腐洗净，切成厚约5mm的片。2平底锅烧热，倒适量油，放入豆腐片煎至两面金黄。3将煎好的豆腐片切刀切成小片备用。4将冷冻墨鱼仔处理干净，控水备用。5将调料准备好。6用2汤匙蚝油，2汤匙生抽和80ml水调成碗汁。7锅中倒适量油，倒入调料炒出香味。8倒入墨鱼仔翻炒。9等墨鱼仔打卷了，再倒入豆腐和碗汁。10烧8分钟左右至汤汁收干。", "raw_material": "原料：冷冻墨鱼仔、老豆腐、蚝油、生抽、水、大葱、大蒜、干辣椒、姜片。"}}
{"canonical_name_zh": "紫薯西米芋圆", "corrected_cuisine_proposal": "台湾美食", "dish_id": "dish:28036bcee332ef491cd2e8d6", "language": "Chinese", "question_image_ids": {"dish_image": ["image:7f6bea29e45f1d8a143e2ca8"], "practice_image": ["image:8d946914b90554732dc13af2", "image:0c444ed795cb8efa12c807af", "image:0f5a14bcbe2e34aaee639b44", "image:e8e79688f3054c48ce5c7392", "image:6f2a8ead8bac849395acb31a", "image:be9492838020475063844de2", "image:099f627d986a9e16a43bdf77", "image:a080a406f252fb1fed14ded7", "image:970ca4cedbe5f4dd4feb7c8a", "image:fbcfeeed0d314d1f2ea9161b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "台湾美食", "source_text": {"dish_name": "紫薯西米芋圆", "practice": "1芋头紫薯提前蒸好2芋头和紫薯都压成泥.我说有辅助工具摇成泥.准备好红薯粉玉米淀粉3紫薯泥加入75克红薯粉和25克玉米淀粉和15克白糖4用手揉成团（这是我朋友的手被我借用一下）5然后揉成一小长条6再用刀切一粒一粒的7这是紫薯部分8芋头部分也是一样.芋头泥加入75克红薯粉和25克玉米淀粉和15克白糖.然后揉成团.再同样弄成一粒粒9水开以后倒入芋圆紫薯圆煮8分钟10然后捞出来过凉水11煮好的芋圆倒入锅里加入已经煮好西米(快速煮西米可以参考我原有菜谱)12倒入椰浆即可了13喜欢可以冰冻一下口感更好", "raw_material": "原料：紫薯、红薯粉、玉米淀粉、芋头、西米、白糖、椰浆。"}, "source_url": "https://home.meishichina.com/recipe-279985.html", "split": "chinese", "target_text": {"dish_name": "紫薯西米芋圆", "practice": "1芋头紫薯提前蒸好2芋头和紫薯都压成泥.我说有辅助工具摇成泥.准备好红薯粉玉米淀粉3紫薯泥加入75克红薯粉和25克玉米淀粉和15克白糖4用手揉成团（这是我朋友的手被我借用一下）5然后揉成一小长条6再用刀切一粒一粒的7这是紫薯部分8芋头部分也是一样.芋头泥加入75克红薯粉和25克玉米淀粉和15克白糖.然后揉成团.再同样弄成一粒粒9水开以后倒入芋圆紫薯圆煮8分钟10然后捞出来过凉水11煮好的芋圆倒入锅里加入已经煮好西米(快速煮西米可以参考我原有菜谱)12倒入椰浆即可了13喜欢可以冰冻一下口感更好", "raw_material": "原料：紫薯、红薯粉、玉米淀粉、芋头、西米、白糖、椰浆。"}}
{"canonical_name_zh": "芒果西米小丸子", "corrected_cuisine_proposal": "台湾美食", "dish_id": "dish:8d5f2575ecec9f975da73622", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "台湾美食", "source_text": {"dish_name": "快乐法宝--芒果西米小丸子", "practice": "1西米放开水中煮至半透明关火，闷一会直至全透明。2将芒果洗净，切半，去核，削出果肉一半打汁，一半切成小块备用。3糯米小圆子煮至浮起立刻从水中捞出，并用冷开水冲凉，防止粘连。4将煮透明的西米捞出滤去水分。5将打好的芒果汁倒入芒果丁中。6将小圆子和西米加入芒果汁及芒果肉中，拌匀。7加入自制的芒果冰激淋一小勺。（这里用的是上次做三色冰激淋成品的照片。）8好吃又有营养滴一碗甜品做好了。芒果的色彩有一种令人愉悦的魔力。吃上一口就会让人愉快一整天。愿我的宝贝也能像芒果没有烦恼，快乐成长。9这里展示一下空碗，内有两把勺子，那把小勺子是刚才我用来尝了一小口甜品的，结果宝宝还以为我在和她抢着吃。立马加快了速度。三分钟不到就把甜品吃光光，然后还我一个响亮的饱嗝。", "raw_material": "原料：芒果、西米、糯米小丸子、自制芒果冰激淋。"}, "source_url": "https://home.meishichina.com/recipe-34855.html", "split": "chinese", "target_text": {"dish_name": "芒果西米小丸子", "practice": "1西米放开水中煮至半透明关火，闷一会直至全透明。2将芒果洗净，切半，去核，削出果肉一半打汁，一半切成小块备用。3糯米小圆子煮至浮起立刻从水中捞出，并用冷开水冲凉，防止粘连。4将煮透明的西米捞出滤去水分。5将打好的芒果汁倒入芒果丁中。6将小圆子和西米加入芒果汁及芒果肉中，拌匀。7加入自制的芒果冰激淋一小勺。（这里用的是上次做三色冰激淋成品的照片。）8好吃又有营养滴一碗甜品做好了。芒果的色彩有一种令人愉悦的魔力。吃上一口就会让人愉快一整天。愿我的宝贝也能像芒果没有烦恼，快乐成长。9这里展示一下空碗，内有两把勺子，那把小勺子是刚才我用来尝了一小口甜品的，结果宝宝还以为我在和她抢着吃。立马加快了速度。三分钟不到就把甜品吃光光，然后还我一个响亮的饱嗝。", "raw_material": "原料：芒果、西米、糯米小丸子、自制芒果冰激淋。"}}
{"canonical_name_zh": "梅菜扣肉", "corrected_cuisine_proposal": "客家菜", "dish_id": "dish:64575208a03607a5c9fd3b93", "language": "Chinese", "question_image_ids": {"dish_image": ["image:fa8c95612a17e7324797e8ef"], "practice_image": ["image:6e2cc5b32b0d986ba60039b5", "image:64525062b631e239e8bd0e17", "image:a29a44055ef5f65290b40f40", "image:0df5cc97d005f2fbd2d62a65", "image:64592db5d799ab0b0dd84ea4", "image:c63706cfb7e450a559d5d6bd", "image:1b9196c6f65c702b77c20c8f", "image:ad9a41df3cd296ac31bf980e", "image:4df6e19d8d56727ebc70f60b", "image:aa1d4dd82631dde434ae9221", "image:78181a324675cbf284f92e3d", "image:2a515b17d9e02d98ba732687", "image:9ee4958aaf11b264a4a009bc", "image:e2c3c7683c7a3ab495bbd6b4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "客家菜", "source_text": {"dish_name": "嗜肉族的心头爱---梅菜扣肉", "practice": "1将梅菜干搓洗用水泡开备用。2锅置火上加入姜片、料酒、葱段烧开，下入五花肉煮一小时左右，用筷子一扎，很容易穿透了，关火将肉捞出。3五花肉放置控干水分，准备生抽、老抽各2勺与白酒1勺混合，均匀涂抹在五花肉上晾干（尤其是皮部要涂抹均匀）4油锅烧至五六成热，肉皮朝下炸制。5煎一会至肉皮油光发亮，有褶皱。6捞起沥油，放入凉水中浸泡30分钟。（去油腻）7将五花肉捞出沥水切成肉片。8泡发好的梅菜切碎，红辣椒切粒备用。9锅置火上油烧热，将葱姜、红辣椒爆香。10倒入梅菜翻炒片刻。11调入肉皮上色剩余的料汁、少许白糖、适量水，根据个人口味再加入适量盐，盖盖焖一会即可。12将五花肉切片皮部朝下码入碗中。13将炒制的梅菜均匀铺在肉上，浇入汤汁。14隔水蒸1小时即可。15取出扣肉滗掉汤汁之后，倒扣于盘中，迅速反过来。16将汤汁用水淀粉勾芡汁淋在扣肉上即可。", "raw_material": "原料：五花肉、梅干菜、红辣椒。"}, "source_url": "https://home.meishichina.com/recipe-50612.html", "split": "chinese", "target_text": {"dish_name": "梅菜扣肉", "practice": "1将梅菜干搓洗用水泡开备用。2锅置火上加入姜片、料酒、葱段烧开，下入五花肉煮一小时左右，用筷子一扎，很容易穿透了，关火将肉捞出。3五花肉放置控干水分，准备生抽、老抽各2勺与白酒1勺混合，均匀涂抹在五花肉上晾干（尤其是皮部要涂抹均匀）4油锅烧至五六成热，肉皮朝下炸制。5煎一会至肉皮油光发亮，有褶皱。6捞起沥油，放入凉水中浸泡30分钟。（去油腻）7将五花肉捞出沥水切成肉片。8泡发好的梅菜切碎，红辣椒切粒备用。9锅置火上油烧热，将葱姜、红辣椒爆香。10倒入梅菜翻炒片刻。11调入肉皮上色剩余的料汁、少许白糖、适量水，根据个人口味再加入适量盐，盖盖焖一会即可。12将五花肉切片皮部朝下码入碗中。13将炒制的梅菜均匀铺在肉上，浇入汤汁。14隔水蒸1小时即可。15取出扣肉滗掉汤汁之后，倒扣于盘中，迅速反过来。16将汤汁用水淀粉勾芡汁淋在扣肉上即可。", "raw_material": "原料：五花肉、梅干菜、红辣椒。"}}
{"canonical_name_zh": "客家酿豆腐", "corrected_cuisine_proposal": "客家菜", "dish_id": "dish:9c5c686790fe5f9260b8dd11", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a3fea4a6812019581ab4b9a7"], "practice_image": ["image:1e828f91939d4ffad2aba26c", "image:ddeaafb8378a82a43633a8d6", "image:9053b488e29504f544d5c274", "image:2448671416709f55f84945de", "image:e119b14b0bf987bf3429872d", "image:e156af365ecb6116cf11382e", "image:5dc95cad9fad2c866af8eefd", "image:b42e0e087977aedb5b0493af", "image:e0a3b0944aeaaff334b129b7", "image:aa26d167687a5c2eb2a0353a", "image:f867ce5ea3eefa38eb3dc7cb"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "客家菜", "source_text": {"dish_name": "家常版--客家酿豆腐", "practice": "1原材料：水豆腐500克，半肥瘦猪肉400克，鲜鱼肉300克，鱿鱼仔15克、香菜1根。2把材料摘好清洗净，鱼肉用刀拍松刮鱼蓉待用。猪肉去皮切小件，鱿鱼、蒜子、姜切碎待用。3把2中的材料合在一起用刀剁烂小粒状即可，太过肉口感不好。（提示：放些盐及生抽一起剁；会起到肉不沾刀、剁飞作用）。4剁好的材料和鱼蓉一起。5胡椒磨粉。6剁好的材料和鱼蓉一起，加入半勺鲍鱼汁、盐、花生油小许、胡椒粉、生粉一个方向腌拌均。7豆腐一块切成六小块、再从中层片开，在小块新切口豆腐中心，用手指轻轻插一下把肉酿上。8起锅烧热放油，轻轻把酿好的豆腐摆上去煎。9再将另一面煎黄。10倒入一大汤勺水加鲍鱼汁上盖烧开焖5分钟，洒适量鸡精香菜即可。11家常版客家酿豆腐成品。", "raw_material": "原料：豆腐、猪肉、鱼肉、小鱿鱼仔、油、姜、蒜子、香菜、鲍鱼汁、生粉、生抽、胡椒粉、鸡精、盐。"}, "source_url": "https://home.meishichina.com/recipe-54560.html", "split": "chinese", "target_text": {"dish_name": "客家酿豆腐", "practice": "1原材料：水豆腐500克，半肥瘦猪肉400克，鲜鱼肉300克，鱿鱼仔15克、香菜1根。2把材料摘好清洗净，鱼肉用刀拍松刮鱼蓉待用。猪肉去皮切小件，鱿鱼、蒜子、姜切碎待用。3把2中的材料合在一起用刀剁烂小粒状即可，太过肉口感不好。（提示：放些盐及生抽一起剁；会起到肉不沾刀、剁飞作用）。4剁好的材料和鱼蓉一起。5胡椒磨粉。6剁好的材料和鱼蓉一起，加入半勺鲍鱼汁、盐、花生油小许、胡椒粉、生粉一个方向腌拌均。7豆腐一块切成六小块、再从中层片开，在小块新切口豆腐中心，用手指轻轻插一下把肉酿上。8起锅烧热放油，轻轻把酿好的豆腐摆上去煎。9再将另一面煎黄。10倒入一大汤勺水加鲍鱼汁上盖烧开焖5分钟，洒适量鸡精香菜即可。11家常版客家酿豆腐成品。", "raw_material": "原料：豆腐、猪肉、鱼肉、小鱿鱼仔、油、姜、蒜子、香菜、鲍鱼汁、生粉、生抽、胡椒粉、鸡精、盐。"}}
{"canonical_name_zh": "清酿苦瓜", "corrected_cuisine_proposal": "客家菜", "dish_id": "dish:c5d7d68abcd12ee5ec3e93c9", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9988f0a926ac15778cbf259c"], "practice_image": ["image:0509480cb34d5728547009f8", "image:87511dbc4d7e9fe3035653b6", "image:ccf7aea34b5d7796873d23b2", "image:68eacd4a38eeec4e4a4013d2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "客家菜", "source_text": {"dish_name": "清酿苦瓜", "practice": "1将苦瓜洗净切片去禳，塞上肉馅2清蒸十分钟后，将蒸出来的汤汁倒入小碗备用3炒锅烧热后加入橄榄油，转匀均后倒入苦瓜，加料酒，醋，生抽，蒜泥，搅一下4倒入步骤二备用的汤汁，搞掂！", "raw_material": "原料：苦瓜、肉馅、料酒、生抽、醋、蒜泥、橄榄油、黑胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-330931.html", "split": "chinese", "target_text": {"dish_name": "清酿苦瓜", "practice": "1将苦瓜洗净切片去禳，塞上肉馅2清蒸十分钟后，将蒸出来的汤汁倒入小碗备用3炒锅烧热后加入橄榄油，转匀均后倒入苦瓜，加料酒，醋，生抽，蒜泥，搅一下4倒入步骤二备用的汤汁，搞掂！", "raw_material": "原料：苦瓜、肉馅、料酒、生抽、醋、蒜泥、橄榄油、黑胡椒粉。"}}
{"canonical_name_zh": "瘦肉煮老鼠粄", "corrected_cuisine_proposal": "客家菜", "dish_id": "dish:bcf492142500dab1ded17aea", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "客家菜", "source_text": {"dish_name": "客家特色早餐之瘦肉煮老鼠粄", "practice": "1瘦肉切块，用一点盐，一点淀粉加一点水抓匀备用2烧开适量的水，滚开后放老鼠粄，煮开片刻放瘦肉下过煮，不要搅拌，适量的盐，一点猪油，瘦熟后放葱段，即可起锅3一碗热气腾腾的早餐就做好啦。", "raw_material": "原料：老鼠粄、瘦肉、水、盐、葱段。"}, "source_url": "https://home.meishichina.com/recipe-361030.html", "split": "chinese", "target_text": {"dish_name": "瘦肉煮老鼠粄", "practice": "1瘦肉切块，用一点盐，一点淀粉加一点水抓匀备用2烧开适量的水，滚开后放老鼠粄，煮开片刻放瘦肉下过煮，不要搅拌，适量的盐，一点猪油，瘦熟后放葱段，即可起锅3一碗热气腾腾的早餐就做好啦。", "raw_material": "原料：老鼠粄、瘦肉、水、盐、葱段。"}}
{"canonical_name_zh": "鸡胸肉炒茭白", "corrected_cuisine_proposal": "客家菜", "dish_id": "dish:595bab1cb6cd93defd708307", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3f83ce89d543ad462ee4412d"], "practice_image": ["image:41f43362dc3c393f5a07ea10", "image:44e7d137080e68637dd9e328", "image:8e8067697448be4755100ea5", "image:a06d9b91b493d0324c363845", "image:0ce28177f28171dbeedfac66"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "客家菜", "source_text": {"dish_name": "鸡胸肉炒茭白", "practice": "1茭白去皮切块，加适量盐飞水。2鸡胸肉去筋切薄片，先打入水，然后加生抽、蠔油、白糖、木茨粉、蛋清、油抓匀腌制。3锅烧热下油、葱煎香。4下鸡胸肉炒香，再下茭白炒匀，调好味。5勾芡淋香油，出锅装盘。", "raw_material": "原料：鸡胸肉、茭白、油、盐、生抽、鸡精、糖、葱、香油、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-462953.html", "split": "chinese", "target_text": {"dish_name": "鸡胸肉炒茭白", "practice": "1茭白去皮切块，加适量盐飞水。2鸡胸肉去筋切薄片，先打入水，然后加生抽、蠔油、白糖、木茨粉、蛋清、油抓匀腌制。3锅烧热下油、葱煎香。4下鸡胸肉炒香，再下茭白炒匀，调好味。5勾芡淋香油，出锅装盘。", "raw_material": "原料：鸡胸肉、茭白、油、盐、生抽、鸡精、糖、葱、香油、胡椒粉。"}}
{"canonical_name_zh": "双椒兔", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:6f7fff699c62382f30a21b2e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8989aad7c67c35fbafe53ef6"], "practice_image": ["image:09dc045cd843dc9b0a1211ae", "image:7a3209e9bf59f09782715393", "image:30c96a38b04305b93107a331", "image:56f8cd31a33ece63ede0c918", "image:29da57d38a3f2c8e91f82235", "image:823ba66a74a27aaff03472bf", "image:864daea0c503131c86a8c62c", "image:e1d2563aae6c24ade8956efb"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "双椒兔", "practice": "1买回来的兔肉洗干净切成和大母指的指甲盖大小差不多的丁。2肉里面放入一小勺提前用开水泡好的花椒水，加入胡椒粉，一点生抽料酒抓拌均匀后加入两勺淀粉继续抓拌均匀倒入一点点油拌匀腌制10分钟后备用。3青红美人椒切成辣椒圈备用。4锅中放入多一点的油烧热后倒入腌制好的兔子肉翻炒。5炒至锅里的油慢慢变清。6放入姜蒜花椒倒入一点料酒继续翻炒，炒出香味后加入一点白糖提味。7倒入辣椒炒出辣味后关火加一点鸡精翻拌均匀提味，不喜欢的可以不加，出锅装盘就可以吃了。8双椒兔就做好了，吃起来有麻有辣非常带劲，有这个可以多吃一碗饭🙈🙈。", "raw_material": "原料：兔子肉、青美人椒、姜、淀粉、红美人椒、蒜、料酒、花椒粉、胡椒粉、生抽、白糖。"}, "source_url": "https://home.meishichina.com/recipe-529920.html", "split": "chinese", "target_text": {"dish_name": "双椒兔", "practice": "1买回来的兔肉洗干净切成和大母指的指甲盖大小差不多的丁。2肉里面放入一小勺提前用开水泡好的花椒水，加入胡椒粉，一点生抽料酒抓拌均匀后加入两勺淀粉继续抓拌均匀倒入一点点油拌匀腌制10分钟后备用。3青红美人椒切成辣椒圈备用。4锅中放入多一点的油烧热后倒入腌制好的兔子肉翻炒。5炒至锅里的油慢慢变清。6放入姜蒜花椒倒入一点料酒继续翻炒，炒出香味后加入一点白糖提味。7倒入辣椒炒出辣味后关火加一点鸡精翻拌均匀提味，不喜欢的可以不加，出锅装盘就可以吃了。8双椒兔就做好了，吃起来有麻有辣非常带劲，有这个可以多吃一碗饭🙈🙈。", "raw_material": "原料：兔子肉、青美人椒、姜、淀粉、红美人椒、蒜、料酒、花椒粉、胡椒粉、生抽、白糖。"}}
{"canonical_name_zh": "咸豆花", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:7b7f161fdb3622a8f0ac5c73", "language": "Chinese", "question_image_ids": {"dish_image": ["image:d031f4b8845371798722b719"], "practice_image": ["image:2919979bcd444d6130c83da7", "image:b9b56fc38eaad8e14fcdd302", "image:08cf47ecf57428bc429f44aa", "image:e9b5b8119a65f00ce6c43335", "image:d69c4ff6aacf6110d2561418", "image:f77702daf5b7d71db8ef28b9", "image:c5889115f1f4d64a21cd8cd8", "image:76b2b32389f543bb305ff345", "image:463218dedb6891f1fe024e01", "image:6f401eadab9c210de327fc7a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "咸豆花", "practice": "1提前一天浸泡好的黄豆2把浸泡后的500克黄豆倒入料理机加入2000ML清水，我是分2次搅打的，启动机器打成生豆浆,可以多打几次3打好的生浆慢慢倒入棉纱袋里过滤，最后用手挤干。将豆浆倒入锅里加热煮开后转小火煮12分钟4把4克内酯用少许温水化开后，倒入电饭褒内胆里5煮好的豆浆倒入有内酯的电饭煲内胆里6倒完后千万不要搅动直接盖上盖子静置20分钟，时间到了，打开盖子豆腐花完成7用勺子把适量豆腐花舀入碗里8加入榨菜末、紫菜、虾皮9加一勺生抽10加入一小勺辣油11撒上葱花或者香菜末即可", "raw_material": "原料：内脂、泡发黄豆、葱花、榨菜、紫菜、虾皮、辣油、生抽。"}, "source_url": "https://home.meishichina.com/recipe-256932.html", "split": "chinese", "target_text": {"dish_name": "咸豆花", "practice": "1提前一天浸泡好的黄豆2把浸泡后的500克黄豆倒入料理机加入2000ML清水，我是分2次搅打的，启动机器打成生豆浆,可以多打几次3打好的生浆慢慢倒入棉纱袋里过滤，最后用手挤干。将豆浆倒入锅里加热煮开后转小火煮12分钟4把4克内酯用少许温水化开后，倒入电饭褒内胆里5煮好的豆浆倒入有内酯的电饭煲内胆里6倒完后千万不要搅动直接盖上盖子静置20分钟，时间到了，打开盖子豆腐花完成7用勺子把适量豆腐花舀入碗里8加入榨菜末、紫菜、虾皮9加一勺生抽10加入一小勺辣油11撒上葱花或者香菜末即可", "raw_material": "原料：内脂、泡发黄豆、葱花、榨菜、紫菜、虾皮、辣油、生抽。"}}
{"canonical_name_zh": "红油抄手", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:af1bee5519589af628355d00", "language": "Chinese", "question_image_ids": {"dish_image": ["image:90607ef7c2e49d0cab347423"], "practice_image": ["image:0eb94f10caa346951819dee7", "image:62b4d9cd47098dec0ef893eb", "image:5d4ec57513d68b8e81020369", "image:6f767d19b351e0766a0767e3", "image:d8f7491fa7dcf6e160ae4c06", "image:85feae5726e9992672cf7ac8", "image:df726e93fc26c5b3bfd3e642", "image:fe72e30a9bbc60f5521eaf0d", "image:fd39bd01cdec426841e457a0", "image:11d9ce4fb6102af09ed6af40", "image:8b88e9d3d99be933098c8063", "image:fbf096f1f06c4a2c8d193ce2", "image:332002ac48549628358e606e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "四川小吃红油抄手", "practice": "1猪肉切片，加上姜末、葱花和两汤勺水，用料理机搅成肉馅，倒入碗中，再放入适量盐、一调味勺胡椒粉，半勺花椒粉，少许鸡精、一个鸡蛋、一小勺豌豆淀粉。顺方向搅拌上劲，过程中可以打入少量水或高汤，也可以加入肉皮冻。PS：肉馅搅拌上劲很重要，多搅十分二十分钟，这样的肉馅比较有口感。2提前准备好的抄皮。从超市买来的抄手皮。四川地区是正方形的，胶东基本都是梯形的。面皮薄硬、干粉少的抄皮煮熟后口感较佳。3取一张抄皮，中间放入适量的肉馅。4将抄皮对折。5左边一头抹上肉汁或水，中指从中间一勾。6将右边叠上左边，捏紧即可。7将抄手逐一包好。8碗里放入调料：盐、少许酱油、花椒面、花椒油、红油、少许鸡精味精。能吃麻辣可以多放点花椒面和红油。加入一点水或高汤。9锅中放入适量水烧开。10水开后放入包好的抄手，煮一开后加入小半碗凉水，再煮一开就可以。可以适量烫点蔬菜，包菜、油麦菜、油菜、豌豆尖等都是可以的。11将抄手盛入碗里。12撒上葱花和少许熟白芝麻。13成品。麻辣鲜香，皮和馅都很有嚼头。14成品。15成品。", "raw_material": "原料：肥瘦肉、抄手皮、小葱、姜、花椒面、白胡椒粉、鸡蛋、淀粉、盐、鸡精、水、花椒油、酱油、味精。"}, "source_url": "https://home.meishichina.com/recipe-400319.html", "split": "chinese", "target_text": {"dish_name": "红油抄手", "practice": "1猪肉切片，加上姜末、葱花和两汤勺水，用料理机搅成肉馅，倒入碗中，再放入适量盐、一调味勺胡椒粉，半勺花椒粉，少许鸡精、一个鸡蛋、一小勺豌豆淀粉。顺方向搅拌上劲，过程中可以打入少量水或高汤，也可以加入肉皮冻。PS：肉馅搅拌上劲很重要，多搅十分二十分钟，这样的肉馅比较有口感。2提前准备好的抄皮。从超市买来的抄手皮。四川地区是正方形的，胶东基本都是梯形的。面皮薄硬、干粉少的抄皮煮熟后口感较佳。3取一张抄皮，中间放入适量的肉馅。4将抄皮对折。5左边一头抹上肉汁或水，中指从中间一勾。6将右边叠上左边，捏紧即可。7将抄手逐一包好。8碗里放入调料：盐、少许酱油、花椒面、花椒油、红油、少许鸡精味精。能吃麻辣可以多放点花椒面和红油。加入一点水或高汤。9锅中放入适量水烧开。10水开后放入包好的抄手，煮一开后加入小半碗凉水，再煮一开就可以。可以适量烫点蔬菜，包菜、油麦菜、油菜、豌豆尖等都是可以的。11将抄手盛入碗里。12撒上葱花和少许熟白芝麻。13成品。麻辣鲜香，皮和馅都很有嚼头。14成品。15成品。", "raw_material": "原料：肥瘦肉、抄手皮、小葱、姜、花椒面、白胡椒粉、鸡蛋、淀粉、盐、鸡精、水、花椒油、酱油、味精。"}}
{"canonical_name_zh": "家常担担面", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:60a1c8f7d11ca72286f85051", "language": "Chinese", "question_image_ids": {"dish_image": ["image:580b29a450503840d3b880e5"], "practice_image": ["image:c6d9e385c7c0f184ee19319c", "image:776a554a808000fdc3151e72", "image:fe8190288e8d0a3ec2fbf505", "image:28569f16cf5b0d6dfbb0651f", "image:de2f54e44b7d268691fea231", "image:fb6b728e6a685a20a56d1499", "image:8d7332bf07491a04fa995e29", "image:21ad1ade93a39e5ba72965d6", "image:e51667bdd65aac31b1cb99c5", "image:2a9b32dcdeb0ce5440f7a5e2", "image:e867c3e39f3520abf058aed6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "家常担担面", "practice": "1食材准备2大骨买的时候让给剁几下，冷水下锅煮沸几分钟去除血沫子，捞出后用热水冲洗干净，然后放入温水，放两片生姜，中大火煮开后小火熬汤。3猪肉切成小块，和生姜一起放入料理机中绞成小丁。4猪肉切成小块，和生姜一起放入料理机中绞成小丁。5炒锅烧油，凉油下八角炸出香味，油温热起来后下肉丁翻炒。6炒干水后调生抽、老抽继续炒。7炒出肥肉里的油，肉熟盛出，即为拌面的肉臊子，是偏干香的。8花生放在厚铁锅里焙干或者放在空气炸锅里烤熟，晾凉后用擀面杖压碎，香葱切碎备用。9汤锅烧开，煮金龙鱼优+活性发酵空心挂面。10碗里放酱油（生抽老抽混合），醋、一点芝麻酱，花椒粉、舀入熬好的猪大骨汤，放香葱，调上红油。11煮好的面条捞干放进调好的料汁里，码上烫好的青菜，放上花生碎，舀几勺炒好的臊子，撒上点香葱。", "raw_material": "原料：猪肉、猪大骨、青菜、香葱、金龙鱼优+活性发酵空心挂面、八角、生姜、花生、花椒粉、醋、芝麻酱、生抽、红油。"}, "source_url": "https://home.meishichina.com/recipe-460096.html", "split": "chinese", "target_text": {"dish_name": "家常担担面", "practice": "1食材准备2大骨买的时候让给剁几下，冷水下锅煮沸几分钟去除血沫子，捞出后用热水冲洗干净，然后放入温水，放两片生姜，中大火煮开后小火熬汤。3猪肉切成小块，和生姜一起放入料理机中绞成小丁。4猪肉切成小块，和生姜一起放入料理机中绞成小丁。5炒锅烧油，凉油下八角炸出香味，油温热起来后下肉丁翻炒。6炒干水后调生抽、老抽继续炒。7炒出肥肉里的油，肉熟盛出，即为拌面的肉臊子，是偏干香的。8花生放在厚铁锅里焙干或者放在空气炸锅里烤熟，晾凉后用擀面杖压碎，香葱切碎备用。9汤锅烧开，煮金龙鱼优+活性发酵空心挂面。10碗里放酱油（生抽老抽混合），醋、一点芝麻酱，花椒粉、舀入熬好的猪大骨汤，放香葱，调上红油。11煮好的面条捞干放进调好的料汁里，码上烫好的青菜，放上花生碎，舀几勺炒好的臊子，撒上点香葱。", "raw_material": "原料：猪肉、猪大骨、青菜、香葱、金龙鱼优+活性发酵空心挂面、八角、生姜、花生、花椒粉、醋、芝麻酱、生抽、红油。"}}
{"canonical_name_zh": "川味爆炒鸡爪", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:efb7eab7a175840fa17025e1", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3fcaa6377597cc205697839e"], "practice_image": ["image:d5aca8e20324a689c2451d57", "image:f2bc59b66c42ee14e2e192d6", "image:e6e136ac35364c7eb85271b7", "image:5292a9ab5365cab82a43a81c", "image:28c8af841bcf5f6784d39033", "image:e5bec6878084d5e5cdfcff8d", "image:aa1b5d72c7ff1c1d3047b286", "image:f32d4f1e7583f9c53781dc7f", "image:9a2c10898971c96c81609a48", "image:13f45b95c29eca3f9b65a0c0", "image:d99e61bc361ea751f324aba2", "image:05d4cfd9f98aead7fc0a6146", "image:2a418cd59a8c4ea08574e1b9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "川味爆炒鸡爪", "practice": "1鸡爪洗净。2剪断指夹，鸡爪一定要去指夹。3生抽腌制。4锅里准备所有的卤料。5放所有的葱姜蒜和香料。6放入清水。7开火指开放鸡爪。8大火煮开中火煮15分钟，捞出备用。9锅里放油冷油放卤鸡爪。10大火炸。11炸到表皮发干，捞出鸡爪备用。12锅里留油，放泡过水的干辣椒和花椒炒香味。13均匀搅拌。14放自己喜欢的干粉和白芝麻。15起锅开吃。", "raw_material": "原料：鸡爪、葱、花椒、干辣椒、八角、香叶、回香、姜、蒜、卤粉、生抽、菜籽油、冰糖、辣椒面。"}, "source_url": "https://home.meishichina.com/recipe-575757.html", "split": "chinese", "target_text": {"dish_name": "川味爆炒鸡爪", "practice": "1鸡爪洗净。2剪断指夹，鸡爪一定要去指夹。3生抽腌制。4锅里准备所有的卤料。5放所有的葱姜蒜和香料。6放入清水。7开火指开放鸡爪。8大火煮开中火煮15分钟，捞出备用。9锅里放油冷油放卤鸡爪。10大火炸。11炸到表皮发干，捞出鸡爪备用。12锅里留油，放泡过水的干辣椒和花椒炒香味。13均匀搅拌。14放自己喜欢的干粉和白芝麻。15起锅开吃。", "raw_material": "原料：鸡爪、葱、花椒、干辣椒、八角、香叶、回香、姜、蒜、卤粉、生抽、菜籽油、冰糖、辣椒面。"}}
{"canonical_name_zh": "川味茄盒", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:ba450a4f160657d740540d59", "language": "Chinese", "question_image_ids": {"dish_image": ["image:87f58c3ae602ae3f31fbd816"], "practice_image": ["image:19fb73f5cba7c42ae0739379", "image:0c3d166d1b1c3be0475de1b0", "image:5054ed9281c5c2a0635b2b21", "image:0e82d73c4e753f9cde26bd16", "image:1712f3cb5b14a0671bc166df", "image:6dbea6bec3cbde88df5bfef4", "image:43fc891b6c797d35843230cd", "image:490c6d606dee74ada0875c0f", "image:29e0cb3a60d8aadabef1ae4d", "image:cfb662880a34f39dde8dfd6f", "image:0fe2ed652b90d2d604d089e2", "image:9826e6305c8950342ae6ed31", "image:7548eb9a9fd93ca3e74fddad"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "川味茄盒", "practice": "1准备的食材，肉沫是包饺子剩下的。2茄子去蒂，切成1厘米左右的片，然后从中间在平分切开，到不切断。3面粉加水，盐，花椒面调和。4大概是这个稠度5把肉末塞入茄子中间。6全部塞好啦！7热锅放油8茄子裹上面糊，放入油锅。注意不要煎糊了！9哈哈，成品出来，现在就可以吃了。10姜蒜，辣椒，葱切末。红薯粉加水调制成水淀粉。11锅内放入少量的油，加入豆瓣，姜末，蒜末，葱，辣椒翻炒。然后加入1勺酱油，不要加多了，豆瓣有盐，加入1匙糖。12放入水淀粉13我把锅内的作料的渣滤出来，如果不想可以省略。14把钩好的芡浇在茄盒上，撒上葱花就可以上桌啦，一定要趁热吃哦！", "raw_material": "原料：茄子、肉末、面粉、大蒜、朝天椒、姜末、小葱、酱油、豆瓣酱、水淀粉、糖、盐、花椒面。"}, "source_url": "https://home.meishichina.com/recipe-340931.html", "split": "chinese", "target_text": {"dish_name": "川味茄盒", "practice": "1准备的食材，肉沫是包饺子剩下的。2茄子去蒂，切成1厘米左右的片，然后从中间在平分切开，到不切断。3面粉加水，盐，花椒面调和。4大概是这个稠度5把肉末塞入茄子中间。6全部塞好啦！7热锅放油8茄子裹上面糊，放入油锅。注意不要煎糊了！9哈哈，成品出来，现在就可以吃了。10姜蒜，辣椒，葱切末。红薯粉加水调制成水淀粉。11锅内放入少量的油，加入豆瓣，姜末，蒜末，葱，辣椒翻炒。然后加入1勺酱油，不要加多了，豆瓣有盐，加入1匙糖。12放入水淀粉13我把锅内的作料的渣滤出来，如果不想可以省略。14把钩好的芡浇在茄盒上，撒上葱花就可以上桌啦，一定要趁热吃哦！", "raw_material": "原料：茄子、肉末、面粉、大蒜、朝天椒、姜末、小葱、酱油、豆瓣酱、水淀粉、糖、盐、花椒面。"}}
{"canonical_name_zh": "干烧桂鱼", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:9ddd5de2ef308ba78dacd821", "language": "Chinese", "question_image_ids": {"dish_image": ["image:31594aa3357bebf567a80de6"], "practice_image": ["image:9b866bada3b0cc287ebcd9d9", "image:eea4f868a990fbcec60c3280", "image:9470e69869cb75dcf5137f69", "image:d05f4615ad6c1518539f0cd2", "image:c5e3a37910cfc501af0426b0", "image:edff55471c73d8c6db690116", "image:446f46efe6ac8745f517a05e", "image:1afe54b2f14817d45af82f01", "image:4d607e5308ce1a17a3f973f2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "干烧桂鱼", "practice": "1准备食材……桂鱼杀洗好，背上划几刀，用盐和老酒腌制15分钟2把葱姜蒜切碎末，长尖椒切小段，午餐肉切丁3大火把油烧热，油温要高点4把桂鱼冲着干净，水份控干，放进油锅内，煎至两面金黄，肉熟透5把煎好的鱼盛出来6葱姜蒜末豆瓣酱放油锅炒香7放进毛豆尖椒翻炒几下，倒少量酱油（不可倒多，豆瓣咸）最后放午餐肉8加适量水，料酒，把鱼放进去焖烧，记得翻边。（图片忘记拍了）9待水煮的剩下不多时，加少量鸡精，胡椒粉，滴几滴香油。出锅，散上葱花！香喷喷，鱼很鲜！很下饭的一道菜", "raw_material": "原料：桂鱼、午餐肉、毛豆、泡椒酱、葱、姜、蒜。"}, "source_url": "https://home.meishichina.com/recipe-332782.html", "split": "chinese", "target_text": {"dish_name": "干烧桂鱼", "practice": "1准备食材……桂鱼杀洗好，背上划几刀，用盐和老酒腌制15分钟2把葱姜蒜切碎末，长尖椒切小段，午餐肉切丁3大火把油烧热，油温要高点4把桂鱼冲着干净，水份控干，放进油锅内，煎至两面金黄，肉熟透5把煎好的鱼盛出来6葱姜蒜末豆瓣酱放油锅炒香7放进毛豆尖椒翻炒几下，倒少量酱油（不可倒多，豆瓣咸）最后放午餐肉8加适量水，料酒，把鱼放进去焖烧，记得翻边。（图片忘记拍了）9待水煮的剩下不多时，加少量鸡精，胡椒粉，滴几滴香油。出锅，散上葱花！香喷喷，鱼很鲜！很下饭的一道菜", "raw_material": "原料：桂鱼、午餐肉、毛豆、泡椒酱、葱、姜、蒜。"}}
{"canonical_name_zh": "牛肉丸酥肉麻辣锅", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:2f38c9ab143150c4c228c778", "language": "Chinese", "question_image_ids": {"dish_image": ["image:60c5ffeb42afa2e2b65aec86"], "practice_image": ["image:f745dbd57e543f738af90855", "image:84bf7e6e0a51d39a1516ef19", "image:36cff3f03be5f804394340c0", "image:5aefa87535e40a134a175f30", "image:19309b4695755f75a4c5904d", "image:22f8bef8e0d96824d8fbc620", "image:8b3f79d7ae86dcf72210a336", "image:5d9ecb0d73f12c3d0004254b", "image:1fde3ba96f09c24aecdb5caa", "image:5df47a135f7100cd2d6fd02c", "image:8afe31191d9f1b4839c046a0", "image:38ef620dfb742beb3ed4b587"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "牛肉丸酥肉麻辣锅", "practice": "1各种时蔬准备就绪。2腐竹，木耳，粉带，香菇提前泡发。3牛肉丸和鱼丸备用。4海带和酥肉备用。5火锅底料和葱姜，红辣椒，花椒，藤椒准备就绪。6时蔬处理干净。7豆皮改刀。8锅中入油温热放入葱姜，干红椒，麻椒和藤椒，放入火锅底料炒香。9一次性加入水量煮沸。10加入牛肉丸，鱼丸，豆皮，腐竹，木耳。11继续放入海带和粉带煮沸。12码入时蔬和酥肉煮沸。13加盐调味即可。14美美的麻辣锅来喽。15简直太过瘾了！饭已备好啦！", "raw_material": "原料：牛肉丸子、鱼丸、酥肉、黄心菜、粉带、木耳、腐竹、海带、豆皮、金针菇、菜花、面条、姜、葱、花椒、藤椒、干红椒、香菇、菜籽油、盐、水。"}, "source_url": "https://home.meishichina.com/recipe-507363.html", "split": "chinese", "target_text": {"dish_name": "牛肉丸酥肉麻辣锅", "practice": "1各种时蔬准备就绪。2腐竹，木耳，粉带，香菇提前泡发。3牛肉丸和鱼丸备用。4海带和酥肉备用。5火锅底料和葱姜，红辣椒，花椒，藤椒准备就绪。6时蔬处理干净。7豆皮改刀。8锅中入油温热放入葱姜，干红椒，麻椒和藤椒，放入火锅底料炒香。9一次性加入水量煮沸。10加入牛肉丸，鱼丸，豆皮，腐竹，木耳。11继续放入海带和粉带煮沸。12码入时蔬和酥肉煮沸。13加盐调味即可。14美美的麻辣锅来喽。15简直太过瘾了！饭已备好啦！", "raw_material": "原料：牛肉丸子、鱼丸、酥肉、黄心菜、粉带、木耳、腐竹、海带、豆皮、金针菇、菜花、面条、姜、葱、花椒、藤椒、干红椒、香菇、菜籽油、盐、水。"}}
{"canonical_name_zh": "红油辣子洋葱酥", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:921f25ea6293ba0424c3527b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:4d6a848ae8ed75b94a4e52ad"], "practice_image": ["image:4dd565fb395cf363eece1256", "image:bbc9b226d31af1790d6dd275", "image:375420b154d7c9af20102f69", "image:876a91da2dfb5bdf8534ab8b", "image:2bc8a848115bcca6f94af15d", "image:00c9c0dfd161b5a867c2a2f1", "image:335aa964243415aab6539603", "image:e3ae6bf585267230ddfd50e0", "image:ecfc108e2c2c43d4f7917679"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "红油辣子洋葱酥", "practice": "1洋葱去掉外皮洗净切碎2炒锅烧热后倒油，放入香料，小火慢炸3炸出香味后捞出香料4将洋葱碎倒入锅中5炸至金黄6倒入辣子碎和芝麻一起炸出香味7放少许盐后关火，立即盛到碗里，避免热油将辣子炸糊。8做好的成品9做好的成品", "raw_material": "原料：洋葱头、辣子碎、盐、花椒、大料、香叶、小茴香、芝麻、食用油、山奈、白芷、甘草、肉蔻。"}, "source_url": "https://home.meishichina.com/recipe-274136.html", "split": "chinese", "target_text": {"dish_name": "红油辣子洋葱酥", "practice": "1洋葱去掉外皮洗净切碎2炒锅烧热后倒油，放入香料，小火慢炸3炸出香味后捞出香料4将洋葱碎倒入锅中5炸至金黄6倒入辣子碎和芝麻一起炸出香味7放少许盐后关火，立即盛到碗里，避免热油将辣子炸糊。8做好的成品9做好的成品", "raw_material": "原料：洋葱头、辣子碎、盐、花椒、大料、香叶、小茴香、芝麻、食用油、山奈、白芷、甘草、肉蔻。"}}
{"canonical_name_zh": "剁椒", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:9c52417852fce7d656b6f846", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b86b3c7c43d3964ee6e286b1"], "practice_image": ["image:d9f0f5b07f3ec7057bb39a60", "image:720c5eb09d2c723ab4f1ddb5", "image:d9d275a5e0a34f0e2eafb253", "image:7c1040b5d5f673dc0cf8d29a", "image:c1b34330992841fd2977cc33", "image:8578e7db8e7b0ac00e26d411"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "美味剁椒", "practice": "1新鲜朝天椒洗净晾干水分，准备好无油无水容器。朝天椒、姜、蒜以5:1:1比例配比。2朝天椒去蒂切碎备用。3蒜、姜切碎，与朝天椒混合拌匀。4加入适量糖、盐调味，淋入少许白酒。5拌匀后密封，放入冰箱保存，24小时初步入味可以食用。一周后发酵效果最佳。6直接食用或做剁椒鱼头等剁椒味菜肴都非常美味。", "raw_material": "原料：朝天椒、姜、蒜、盐、糖、白酒。"}, "source_url": "https://home.meishichina.com/recipe-378311.html", "split": "chinese", "target_text": {"dish_name": "剁椒", "practice": "1新鲜朝天椒洗净晾干水分，准备好无油无水容器。朝天椒、姜、蒜以5:1:1比例配比。2朝天椒去蒂切碎备用。3蒜、姜切碎，与朝天椒混合拌匀。4加入适量糖、盐调味，淋入少许白酒。5拌匀后密封，放入冰箱保存，24小时初步入味可以食用。一周后发酵效果最佳。6直接食用或做剁椒鱼头等剁椒味菜肴都非常美味。", "raw_material": "原料：朝天椒、姜、蒜、盐、糖、白酒。"}}
{"canonical_name_zh": "腊肉菜花", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:1689b57c833a68c4ceefec09", "language": "Chinese", "question_image_ids": {"dish_image": ["image:89d1a512521bba7a0f5820aa"], "practice_image": ["image:286ce7d1913eff1339f9124a", "image:3573872f5c266512cb1adba5", "image:0ab925b8b16a2bdb2dbce987", "image:c4976800a47e1e5b49ad6964", "image:83a726c71df1332e7492087a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "腊肉菜花", "practice": "1准备好食材：菜花洗净，掰小瓣，蒜，葱段，小红辣椒。2菜花焯水，熟后沥干。3锅内少放油，小火将腊肉油脂煎出来后盛盘。4葱段和小红辣椒煸炒。5先加入菜花和适量盐，生抽，炒均。再加入腊肉炒均。", "raw_material": "原料：菜花、腊肉、生抽、蒜、小红辣椒、盐、葱。"}, "source_url": "https://home.meishichina.com/recipe-273092.html", "split": "chinese", "target_text": {"dish_name": "腊肉菜花", "practice": "1准备好食材：菜花洗净，掰小瓣，蒜，葱段，小红辣椒。2菜花焯水，熟后沥干。3锅内少放油，小火将腊肉油脂煎出来后盛盘。4葱段和小红辣椒煸炒。5先加入菜花和适量盐，生抽，炒均。再加入腊肉炒均。", "raw_material": "原料：菜花、腊肉、生抽、蒜、小红辣椒、盐、葱。"}}
{"canonical_name_zh": "芹香回锅肉", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:95362341f614f5189cfca24a", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "芹香回锅肉", "practice": "1主料2锅里烧开水，放入五花肉3五花肉煮至七八成熟后捞出4将煮好的五花肉切薄片5红椒切丝6西芹斜着切小段7姜蒜剁成沫8锅里不放油，烧热后放入五花肉，用中小火慢煎9煎到五花肉的油脂全部出来后，倒出多余的油脂（可以炒别的菜）放入一勺郫县豆瓣酱10放入西芹翻炒11最后放入姜蒜末和红椒，炒至红椒断生后加适量盐就可以了", "raw_material": "原料：五花肉、西芹、蒜头、姜、红椒、郫县豆瓣酱、盐。"}, "source_url": "https://home.meishichina.com/recipe-89340.html", "split": "chinese", "target_text": {"dish_name": "芹香回锅肉", "practice": "1主料2锅里烧开水，放入五花肉3五花肉煮至七八成熟后捞出4将煮好的五花肉切薄片5红椒切丝6西芹斜着切小段7姜蒜剁成沫8锅里不放油，烧热后放入五花肉，用中小火慢煎9煎到五花肉的油脂全部出来后，倒出多余的油脂（可以炒别的菜）放入一勺郫县豆瓣酱10放入西芹翻炒11最后放入姜蒜末和红椒，炒至红椒断生后加适量盐就可以了", "raw_material": "原料：五花肉、西芹、蒜头、姜、红椒、郫县豆瓣酱、盐。"}}
{"canonical_name_zh": "蒜泥五花肉", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:5e253305a7f17da8b738751e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a711063b6bb7f53af4e3cd2f"], "practice_image": ["image:49c2ed99eb8e47fe84e914f1", "image:956bf4d3e254435f6645501e", "image:521e6eadfb6679f0ca2a625d", "image:9ba9594eef07730354eecfc4", "image:64d88b9a1a2c88656bc39416", "image:5f19cbdc8d1b6573b5998a1c", "image:6a271f144bb0f76936a773bc", "image:6e92ebbc4b25b32dae841b97", "image:ce772b912c2f273567a6706e", "image:55fc77034326da2df34a3c5c", "image:19da9f110c55c293cd3bd64e", "image:518f69dfc786a13477320d34", "image:772ad9a2425164fc1ce5dde2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "蒜泥五花肉", "practice": "1五花肉洗净，锅中放入姜片水烧开，将五花肉下锅，煮至用筷子能轻易插过即可捞出晾凉。2蒜头拍扁剁碎。3姜切末剁碎。4香葱和香菜切碎。5碗中放入姜末蒜末，生抽，芝麻油，盐，陈醋。6加入自制的辣椒油，搅拌均匀。7最后把葱花和香菜一起拌匀。8晾凉的五花肉切成薄片。9锅中水烧开，焯烫一小把面条后捞出过一下凉水。10将面条摆入盘中骡高骡起。11把切好的五花肉摆上盘。12将蒜泥酱汁淋在五花肉上即可。13成品。14成品。", "raw_material": "原料：五花肉、蒜末、姜片、姜末、葱花、香菜、芝麻油、自制辣椒油、陈醋、盐。"}, "source_url": "https://home.meishichina.com/recipe-523773.html", "split": "chinese", "target_text": {"dish_name": "蒜泥五花肉", "practice": "1五花肉洗净，锅中放入姜片水烧开，将五花肉下锅，煮至用筷子能轻易插过即可捞出晾凉。2蒜头拍扁剁碎。3姜切末剁碎。4香葱和香菜切碎。5碗中放入姜末蒜末，生抽，芝麻油，盐，陈醋。6加入自制的辣椒油，搅拌均匀。7最后把葱花和香菜一起拌匀。8晾凉的五花肉切成薄片。9锅中水烧开，焯烫一小把面条后捞出过一下凉水。10将面条摆入盘中骡高骡起。11把切好的五花肉摆上盘。12将蒜泥酱汁淋在五花肉上即可。13成品。14成品。", "raw_material": "原料：五花肉、蒜末、姜片、姜末、葱花、香菜、芝麻油、自制辣椒油、陈醋、盐。"}}
{"canonical_name_zh": "藤椒水煮肉", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:22bd7168face920d5bee2829", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8a9bdda982909a1551762e95"], "practice_image": ["image:550859958e09da94b669808f", "image:cc5243c3909086d7b25982d7", "image:c4dbd0fce7321ce6482d5f0b", "image:7f673cb72219d6d5abae0ddf", "image:4eb3f8fece3d9052e3877259", "image:284abb447d891c0c0ef5cbb3", "image:54c9c1d653ded09fb75bec44"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "藤椒水煮肉", "practice": "1猪瘦肉切3mm薄片，用水反复清洗5次，沥干水分，加入浆肉料抓揉至肉片发粘，腌制10分钟。2准备原料，娃娃菜去根一分为四散开，腌好的猪肉再次搅打均匀。3锅中热油，下入娃娃菜炒至成熟软化，倒入盛器中垫底。4锅中倒入清水500g烧开，下入藤椒酱。5将猪肉均匀打散下入锅中煮制，持续沸腾约1分钟即可成熟，捞出放在垫菜上。6将藤椒汤底倒入盛器中，汤量没过猪肉一半即可。7在肉片上撒蒜末，舀取热油，放入花椒、干辣椒炝香后浇在蒜末上即可。", "raw_material": "原料：渔人杰藤椒酱、猪瘦肉、娃娃菜、清水、热油、蒜末、花椒、干辣椒段、盐、料酒、水、淀粉、鸡蛋清。"}, "source_url": "https://home.meishichina.com/recipe-517096.html", "split": "chinese", "target_text": {"dish_name": "藤椒水煮肉", "practice": "1猪瘦肉切3mm薄片，用水反复清洗5次，沥干水分，加入浆肉料抓揉至肉片发粘，腌制10分钟。2准备原料，娃娃菜去根一分为四散开，腌好的猪肉再次搅打均匀。3锅中热油，下入娃娃菜炒至成熟软化，倒入盛器中垫底。4锅中倒入清水500g烧开，下入藤椒酱。5将猪肉均匀打散下入锅中煮制，持续沸腾约1分钟即可成熟，捞出放在垫菜上。6将藤椒汤底倒入盛器中，汤量没过猪肉一半即可。7在肉片上撒蒜末，舀取热油，放入花椒、干辣椒炝香后浇在蒜末上即可。", "raw_material": "原料：渔人杰藤椒酱、猪瘦肉、娃娃菜、清水、热油、蒜末、花椒、干辣椒段、盐、料酒、水、淀粉、鸡蛋清。"}}
{"canonical_name_zh": "豆芽水煮鱼片", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:632d2c3d95073052c532c86c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ff6ffbc3abd1032729c5ce6c"], "practice_image": ["image:bfaef15434e2da3d54d1aac5", "image:b84fc724fd4c0b339a540745", "image:f5b276af99fbbfc6055dca3e", "image:46cc66fd5fbe3f9cf7305be1", "image:d83972cf34a3c6cf9c56377e", "image:9329d2cf0a68368b2db937f7", "image:551214182a45786014c36463", "image:228b60bf972273e86e0deac5", "image:9bb134912e3a59e965dd93f7", "image:bca45fac8eff7b59e9f30f45"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "豆芽水煮鱼片", "practice": "1鱼切片，加生粉，盐，蛋清搅拌腌制20分钟2所有的主料和辅料，豆芽我先摘了根，焯水后放凉水中待用3油锅中放入豆瓣酱，生姜，葱小火炒出红油4加水煮开，捞出调料不要5锅中放入豆芽菜煮开后捞出6然后先下鱼户，再下鱼肉，一片一片下，大火煮开7鱼肉变白后捞出放到豆芽上8锅里放一点油炒辣椒干9辣椒干放到鱼肉上，然后撒上花椒末和小葱10然后加热油就可以了", "raw_material": "原料：草鱼、豆芽、盐、生姜、小葱、辣椒干、花椒粉、生粉、蛋清。"}, "source_url": "https://home.meishichina.com/recipe-376024.html", "split": "chinese", "target_text": {"dish_name": "豆芽水煮鱼片", "practice": "1鱼切片，加生粉，盐，蛋清搅拌腌制20分钟2所有的主料和辅料，豆芽我先摘了根，焯水后放凉水中待用3油锅中放入豆瓣酱，生姜，葱小火炒出红油4加水煮开，捞出调料不要5锅中放入豆芽菜煮开后捞出6然后先下鱼户，再下鱼肉，一片一片下，大火煮开7鱼肉变白后捞出放到豆芽上8锅里放一点油炒辣椒干9辣椒干放到鱼肉上，然后撒上花椒末和小葱10然后加热油就可以了", "raw_material": "原料：草鱼、豆芽、盐、生姜、小葱、辣椒干、花椒粉、生粉、蛋清。"}}
{"canonical_name_zh": "香辣锅巴土豆", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:4c96ea74435a4acf09c14126", "language": "Chinese", "question_image_ids": {"dish_image": ["image:1c40624a0ce4cd42640fb921"], "practice_image": ["image:029310dc4726b1b0a7a926e9", "image:e2c543018ce06d2992dea459", "image:0bb00049afbf8dfca2f76115", "image:4353230ca561e9fc0a988d53", "image:0e4a673713cb0bc3c6211829", "image:22cca1732554aee0491c747c", "image:d2f00af3beb2f7989a4cafa8", "image:5fca4bbf5d4f27c082d03eb4", "image:0ef7635c88bd69b953fed165"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "香辣锅巴土豆", "practice": "1土豆洗净、去皮2土豆切成较薄的滚刀块3葱姜蒜切末，小米椒切粒4土豆块入六成热的油锅，中小火炸制5土豆炸成金黄色成熟时捞出6坐锅，入油，油热后调成微火，放姜蒜炒香。再依次放入孜然粉、花椒粉、辣子面及盐炒匀7倒入炸好的土豆，调入蒸鱼豉油转中小火，翻炒入味8关火，撒上香葱、小米椒9装盘", "raw_material": "原料：土豆、葱、孜然、蒸鱼豉油、姜、蒜、花椒粉、小米椒、盐、辣子面。"}, "source_url": "https://home.meishichina.com/recipe-289986.html", "split": "chinese", "target_text": {"dish_name": "香辣锅巴土豆", "practice": "1土豆洗净、去皮2土豆切成较薄的滚刀块3葱姜蒜切末，小米椒切粒4土豆块入六成热的油锅，中小火炸制5土豆炸成金黄色成熟时捞出6坐锅，入油，油热后调成微火，放姜蒜炒香。再依次放入孜然粉、花椒粉、辣子面及盐炒匀7倒入炸好的土豆，调入蒸鱼豉油转中小火，翻炒入味8关火，撒上香葱、小米椒9装盘", "raw_material": "原料：土豆、葱、孜然、蒸鱼豉油、姜、蒜、花椒粉、小米椒、盐、辣子面。"}}
{"canonical_name_zh": "香辣鸭煲", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:2e04b3141e6a87f236e85957", "language": "Chinese", "question_image_ids": {"dish_image": ["image:86b25e56cf8652692c3e10bc"], "practice_image": ["image:0140a84f80b6910fd20ac3ac", "image:57fa0d7dcc8ba77b292bf804", "image:11eddf9c6db8b98d959f85fa", "image:4f17234eeff44e08a11f3e6e", "image:5be48752e8ab20848918e74b", "image:cd46a2200f86f3ca26a25e1c", "image:02a4a1526eb708ec9576a12a", "image:54ae2212746974a303df2674", "image:0ec30b210dde3334c01c1551", "image:75109cfbff3a05e7f5ccdc7b", "image:25b3ba9df8ee272c2fdfd3e5", "image:a5c4f729a541af236480ed1e", "image:af5f2ef3fbd73c89027cbe7a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "香辣鸭煲", "practice": "1准备食材2鸭腿切块，冷水下锅加入两茶匙料酒焯水3焯水过的鸭腿捞出洗净备用4准备配料，小米辣切碎，蒜排碎，姜切片，葱切段5起油锅倒入适量底油烧至七成热下姜片，花椒，八角爆香6加入豆瓣酱，小米辣，蒜爆香7倒入鸭肉，加入一茶匙料酒煸炒8加入一茶匙老抽翻炒均匀9砂锅底部铺上葱段10倒入煸炒好的鸭肉，加入没过鸭肉的水11大火烧开改小火慢煲12待汤汁收干加入三分之一茶匙鸡粉调味即可13成品14成品", "raw_material": "原料：‘鸭腿、豆瓣酱、料酒、小米辣、大蒜、葱、姜、八角、花椒、老抽、鸡粉。"}, "source_url": "https://home.meishichina.com/recipe-366115.html", "split": "chinese", "target_text": {"dish_name": "香辣鸭煲", "practice": "1准备食材2鸭腿切块，冷水下锅加入两茶匙料酒焯水3焯水过的鸭腿捞出洗净备用4准备配料，小米辣切碎，蒜排碎，姜切片，葱切段5起油锅倒入适量底油烧至七成热下姜片，花椒，八角爆香6加入豆瓣酱，小米辣，蒜爆香7倒入鸭肉，加入一茶匙料酒煸炒8加入一茶匙老抽翻炒均匀9砂锅底部铺上葱段10倒入煸炒好的鸭肉，加入没过鸭肉的水11大火烧开改小火慢煲12待汤汁收干加入三分之一茶匙鸡粉调味即可13成品14成品", "raw_material": "原料：‘鸭腿、豆瓣酱、料酒、小米辣、大蒜、葱、姜、八角、花椒、老抽、鸡粉。"}}
{"canonical_name_zh": "鲜香麻辣鱼", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:0dac266037ee074b858a1b57", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "红果家菜谱之鲜香麻辣鱼", "practice": "1准备好食材2把葱、姜、蒜洗净切末和片段，把草鱼收拾干净洗净切块3用料酒、花椒粉、姜、葱、生抽拌均匀腌制20分钟以上4千叶豆腐切片5热锅凉油，油热7成下麻辣鱼底料翻炒出香味6加水大火烧开7加鱼块8加大蒜、姜、大葱大火烧开煮开，转中小火煮20分钟左右9下千叶豆腐煮开，加白糖拌均匀煮开，10汤锅加水，大火烧开，下黄豆芽煮2分钟左右捞起，铺在盆地11把煮开的麻辣鱼倒进盆里，12热锅凉油，油热7成下花椒粒、辣皮子炸出香味，倒进麻辣鱼盆里，撒上香菜即可", "raw_material": "原料：草鱼、黄豆芽、千页豆腐、麻辣鱼调料、辣椒、花椒粉、料酒、葱、生抽、白糖、红辣椒干、姜、蒜。"}, "source_url": "https://home.meishichina.com/recipe-323261.html", "split": "chinese", "target_text": {"dish_name": "鲜香麻辣鱼", "practice": "1准备好食材2把葱、姜、蒜洗净切末和片段，把草鱼收拾干净洗净切块3用料酒、花椒粉、姜、葱、生抽拌均匀腌制20分钟以上4千叶豆腐切片5热锅凉油，油热7成下麻辣鱼底料翻炒出香味6加水大火烧开7加鱼块8加大蒜、姜、大葱大火烧开煮开，转中小火煮20分钟左右9下千叶豆腐煮开，加白糖拌均匀煮开，10汤锅加水，大火烧开，下黄豆芽煮2分钟左右捞起，铺在盆地11把煮开的麻辣鱼倒进盆里，12热锅凉油，油热7成下花椒粒、辣皮子炸出香味，倒进麻辣鱼盆里，撒上香菜即可", "raw_material": "原料：草鱼、黄豆芽、千页豆腐、麻辣鱼调料、辣椒、花椒粉、料酒、葱、生抽、白糖、红辣椒干、姜、蒜。"}}
{"canonical_name_zh": "麻辣干锅", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:d711203f4b44ff40a7a05c06", "language": "Chinese", "question_image_ids": {"dish_image": ["image:39020ef20d82f174480b745c"], "practice_image": ["image:81ba55ea27816e83b38cf1c2", "image:1c26ea2311cdb40b32b041b4", "image:fc97f752bff8c0c9b16608a8", "image:6c0702f70ca63f56ca0c3b31", "image:fb236d613b4457c5b5328a98", "image:610b1150051d538888aaad9a", "image:7826f8a537f5b6e77a96e7bf", "image:1cb2cf2bbfc0d5413ae8d1a1", "image:a6a5e2a5b5ef32ba61eb81ef", "image:ee43de5c225a89a07439f6a9", "image:a09ca23752c6586c72612753", "image:fd65f7be9d88cd55c37caa36", "image:a259535151bf9f34a44fcd1a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "麻辣干锅", "practice": "1午餐肉切片，青椒切片2豆皮切成宽条，油豆腐洗干净3菜花、香菇焯水备用4老豆腐切成厚片，煎至两面焦黄5辣椒、蒜蓉、花椒、麻椒、葱沫、姜末6不沾锅内不放油，放入五花肉片7五花肉焦黄，练出一点油，倒入以上调料爆香8翻炒出香味，加入豆瓣酱，翻炒，炒出红油9放入准备好的食材，10再放入午餐肉，翻炒。加入少许盐和2g胡椒粉、3g耗油、3g味极鲜11最后倒入豆腐，翻炒均匀即可出锅12撒上蒜蓉，顿时香气扑鼻13口味淡的朋友，最后就不要加盐了1410元钱统统搞定", "raw_material": "原料：五花肉、香菇、油豆腐、午餐肉、豆皮、老豆腐、花菜、青椒、豆瓣酱、麻椒花椒、葱、姜、蒜、胡椒粉、蚝油、味极鲜。"}, "source_url": "https://home.meishichina.com/recipe-240373.html", "split": "chinese", "target_text": {"dish_name": "麻辣干锅", "practice": "1午餐肉切片，青椒切片2豆皮切成宽条，油豆腐洗干净3菜花、香菇焯水备用4老豆腐切成厚片，煎至两面焦黄5辣椒、蒜蓉、花椒、麻椒、葱沫、姜末6不沾锅内不放油，放入五花肉片7五花肉焦黄，练出一点油，倒入以上调料爆香8翻炒出香味，加入豆瓣酱，翻炒，炒出红油9放入准备好的食材，10再放入午餐肉，翻炒。加入少许盐和2g胡椒粉、3g耗油、3g味极鲜11最后倒入豆腐，翻炒均匀即可出锅12撒上蒜蓉，顿时香气扑鼻13口味淡的朋友，最后就不要加盐了1410元钱统统搞定", "raw_material": "原料：五花肉、香菇、油豆腐、午餐肉、豆皮、老豆腐、花菜、青椒、豆瓣酱、麻椒花椒、葱、姜、蒜、胡椒粉、蚝油、味极鲜。"}}
{"canonical_name_zh": "麻辣藤椒鸡", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:186c8d7677aa8e9aefffac89", "language": "Chinese", "question_image_ids": {"dish_image": ["image:bde0a65151ac4bda410aa215"], "practice_image": ["image:8caceca465e63f91bd6341f1", "image:76899040c41649bf64a7adb0", "image:47203f38c74dbe958b3a1323", "image:6f44d8a6239f7361fb3c1e37", "image:a0f5852463cfcb6be3c15af0", "image:0cfd98a34af8aa46156b9425", "image:1689cb2f4d361bfce39a248b", "image:74b7b4a75577ba8193bdd522", "image:64367912ada3c5e988260410", "image:0b54d3375ff212c0dda51b4b", "image:647d7a8e3257d75e8cc111c7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "麻辣藤椒鸡", "practice": "1将所有材料准备好2锅中倒入冷水，放入鸡腿、大葱段、姜片、1茶匙盐，大火烧开后加入料酒，改中火加盖煮20分钟，然后用筷子穿刺鸡腿试试有没有血水冒出（根据鸡腿大小、汤锅大小等因素增减煮鸡腿的时间），如没有血水冒出，即可关火加盖焖10分钟。3煮鸡腿的时候，将青红小米椒切成圈，加1茶匙盐腌制一会，逼出辣味。4鸡腿煮好后捞出，放入事先准备好的冰水中浸泡，使鸡肉紧实Q弹，直到鸡腿变凉。5锅中倒入3大匙油烧热，然后将热油浇在藤椒碗中，使藤椒逼出香味。6将青红小米椒、胡椒粉、生抽、0.5茶匙盐、3大匙煮鸡腿的水加入藤椒碗中拌匀。7将浸泡在冰水中的鸡腿捞出，擦干水分，去除腿骨只留鸡腿肉，鸡皮朝上放在砧板上，在表面抹上薄薄一层芝麻油。8将鸡腿切成条，放入盘子里，将做好的调味汁浇在上面即可。91011", "raw_material": "原料：鸡全腿、姜、盐、青红小米椒、料酒、芝麻油、藤椒、大葱、黑胡椒粉、生抽、油。"}, "source_url": "https://home.meishichina.com/recipe-250798.html", "split": "chinese", "target_text": {"dish_name": "麻辣藤椒鸡", "practice": "1将所有材料准备好2锅中倒入冷水，放入鸡腿、大葱段、姜片、1茶匙盐，大火烧开后加入料酒，改中火加盖煮20分钟，然后用筷子穿刺鸡腿试试有没有血水冒出（根据鸡腿大小、汤锅大小等因素增减煮鸡腿的时间），如没有血水冒出，即可关火加盖焖10分钟。3煮鸡腿的时候，将青红小米椒切成圈，加1茶匙盐腌制一会，逼出辣味。4鸡腿煮好后捞出，放入事先准备好的冰水中浸泡，使鸡肉紧实Q弹，直到鸡腿变凉。5锅中倒入3大匙油烧热，然后将热油浇在藤椒碗中，使藤椒逼出香味。6将青红小米椒、胡椒粉、生抽、0.5茶匙盐、3大匙煮鸡腿的水加入藤椒碗中拌匀。7将浸泡在冰水中的鸡腿捞出，擦干水分，去除腿骨只留鸡腿肉，鸡皮朝上放在砧板上，在表面抹上薄薄一层芝麻油。8将鸡腿切成条，放入盘子里，将做好的调味汁浇在上面即可。91011", "raw_material": "原料：鸡全腿、姜、盐、青红小米椒、料酒、芝麻油、藤椒、大葱、黑胡椒粉、生抽、油。"}}
{"canonical_name_zh": "麻辣血旺", "corrected_cuisine_proposal": "川菜", "dish_id": "dish:9f61e7abd3e55a3bf8bae6c6", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a7854f6e6ef6c45036fa166f"], "practice_image": ["image:1a60dd6ac9044028309ba46b", "image:5855f78d9b835a3169f669ae", "image:05057e7eb89171c59bb7655d", "image:f7859b555984db8f2de4bed2", "image:7e9bbea216a2c652280993c3", "image:81959f3192945b45074cb8ce", "image:87028d30c6c2fe040588cc05", "image:b37ebb1e44a9d81e79225718", "image:d5323432b7fce044484049a2", "image:2faea581b035246053cc5f69", "image:69948d06e93466b8b0a9e4a7", "image:edac60879fe3d8ec3314889d", "image:0b9710e3e0b7db1473a185d7", "image:e7be2c7a608240da914c1e1e", "image:ef9f84a157934c1d7e037c6a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "川菜", "source_text": {"dish_name": "麻辣血旺", "practice": "1准备。2血旺入开水锅中煮3分钟左右沥出。3锅中倒入适量油、下入泡姜泡椒炒香。4下入姜蒜末炒香。5下入火锅底料炒化。6下入郫县豆瓣炒香。7掺入适量水。8一勺酱油。9适量盐。10鸡精味精（不喜欢可不放）。11下入血旺。12下入豆牙脆皮肠。13蒜苗煮5分钟左右盛出来。14锅倒入油。15烧开淋在辣椒面上。16真是太香了。17好吃到停不下来呢。", "raw_material": "原料：血旺、豆芽、脆皮肠、蒜苗、泡姜、泡辣椒、姜蒜末、酱油、盐、鸡精、味精。"}, "source_url": "https://home.meishichina.com/recipe-619712.html", "split": "chinese", "target_text": {"dish_name": "麻辣血旺", "practice": "1准备。2血旺入开水锅中煮3分钟左右沥出。3锅中倒入适量油、下入泡姜泡椒炒香。4下入姜蒜末炒香。5下入火锅底料炒化。6下入郫县豆瓣炒香。7掺入适量水。8一勺酱油。9适量盐。10鸡精味精（不喜欢可不放）。11下入血旺。12下入豆牙脆皮肠。13蒜苗煮5分钟左右盛出来。14锅倒入油。15烧开淋在辣椒面上。16真是太香了。17好吃到停不下来呢。", "raw_material": "原料：血旺、豆芽、脆皮肠、蒜苗、泡姜、泡辣椒、姜蒜末、酱油、盐、鸡精、味精。"}}
{"canonical_name_zh": "水晶荠菜圆子", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:ed9b522c05fba8b694803e48", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c5dddcafc18f48c6394b9e3a"], "practice_image": ["image:f5ef865d7d1f2e2a471fdb6a", "image:ba45efee50534fe12ee63533", "image:aeff5355769654fd0e946f58", "image:f98b9f16169783e15b07496c", "image:aeb77c6632e29cd78a6760a2", "image:309c47403e73feec8acf7f79", "image:375dff8a34c73be9ba80fac9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "水晶荠菜圆子", "practice": "1绞肉加盐和鸡精及葱姜末搅拌上劲。荠菜洗净烫一下过冷水捞出切碎，和绞肉混合在一起。2把荠菜肉馅挤成一个个小丸子放在淀粉上。3滚动丸子让其裹上淀粉。4放入开水锅中汆至丸子浮起。5捞出再放在淀粉上裹一层淀粉。6再次放入开水锅中汆熟，丸子表面透明捞出。7做好的丸子。", "raw_material": "原料：荠菜、绞肉、土豆淀粉、葱姜、盐、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-49186.html", "split": "chinese", "target_text": {"dish_name": "水晶荠菜圆子", "practice": "1绞肉加盐和鸡精及葱姜末搅拌上劲。荠菜洗净烫一下过冷水捞出切碎，和绞肉混合在一起。2把荠菜肉馅挤成一个个小丸子放在淀粉上。3滚动丸子让其裹上淀粉。4放入开水锅中汆至丸子浮起。5捞出再放在淀粉上裹一层淀粉。6再次放入开水锅中汆熟，丸子表面透明捞出。7做好的丸子。", "raw_material": "原料：荠菜、绞肉、土豆淀粉、葱姜、盐、鸡精。"}}
{"canonical_name_zh": "啤酒鸭", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:b6409c104a659f9fa1998f0d", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3f7e602342e2327b010c9a8d"], "practice_image": ["image:c2d903dd326795f27c0aa9d4", "image:08247646ed5467e645739a71", "image:7db65190957dcad061a5eef6", "image:a3d5d02f024e8e6cec381fd4", "image:196cfbf5cc445d609e4cb5cd", "image:e02a196f3702af2a9e822700", "image:2e349bb648aed24949edec72", "image:25d87bda1a458a2f74c45b08", "image:1b7404566002e5749695a3b2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "特色啤酒鸭", "practice": "11、剁好的鸭块用菜篓装，把多余的水漓干，锅中烧水，水中加一片姜和适量料酒，水开将鸭肉入热水焯一下，去掉浮沫和血水；22、焯好的鸭块备用；33、八角、桂皮准备好，把辣椒、大蒜籽、生姜切好备用；44、锅烧热，倒油，油的量和正常炒菜的油差不多，不要刻意减少油的量；油热后，把八角、桂皮放入油中爆出香味；55、鸭肉与其他佐料一起爆炒至表面有点微黄，倒入少量啤酒（大概是四分之一的量）；66、加酱油、盐、鸡精，翻炒片刻，使作料的香味和调料的鲜味均匀地裹在鸭肉上，再倒入剩下的整瓶啤酒；77、鸭肉转入高压锅，出气后压8－10分钟，我用的是电压力锅，直接选择“鸭肉”功能即可；88、然后回锅，加麻辣鲜和花椒，用大火收汁，这最后收汁环节十分关键，直接影响了出锅时的色香味的效果；99、在汤汁开始变稠时，要不停用铲子翻炒，直至汁浓并均匀裹在鸭肉上为宜，汤汁不一定要全部收干，只要浓稠醇厚即可。", "raw_material": "原料：光鸭、八角、桂皮、大蒜籽、大块生姜、干辣椒、料酒、啤酒、老抽、盐、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-45.html", "split": "chinese", "target_text": {"dish_name": "啤酒鸭", "practice": "11、剁好的鸭块用菜篓装，把多余的水漓干，锅中烧水，水中加一片姜和适量料酒，水开将鸭肉入热水焯一下，去掉浮沫和血水；22、焯好的鸭块备用；33、八角、桂皮准备好，把辣椒、大蒜籽、生姜切好备用；44、锅烧热，倒油，油的量和正常炒菜的油差不多，不要刻意减少油的量；油热后，把八角、桂皮放入油中爆出香味；55、鸭肉与其他佐料一起爆炒至表面有点微黄，倒入少量啤酒（大概是四分之一的量）；66、加酱油、盐、鸡精，翻炒片刻，使作料的香味和调料的鲜味均匀地裹在鸭肉上，再倒入剩下的整瓶啤酒；77、鸭肉转入高压锅，出气后压8－10分钟，我用的是电压力锅，直接选择“鸭肉”功能即可；88、然后回锅，加麻辣鲜和花椒，用大火收汁，这最后收汁环节十分关键，直接影响了出锅时的色香味的效果；99、在汤汁开始变稠时，要不停用铲子翻炒，直至汁浓并均匀裹在鸭肉上为宜，汤汁不一定要全部收干，只要浓稠醇厚即可。", "raw_material": "原料：光鸭、八角、桂皮、大蒜籽、大块生姜、干辣椒、料酒、啤酒、老抽、盐、鸡精。"}}
{"canonical_name_zh": "拔丝芋头", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:135ae6df49e406a8c6258345", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9553c9612800913f55f85a24"], "practice_image": ["image:d95f19674e41c5d0b33c53ce", "image:1b885e2d2e77c581d2e97981", "image:38982d22183a1f4c235486c4", "image:ccbadbe52aa23d135201c688", "image:0b384c5f8a7e292c6bf1e98f", "image:838fc3156edf4b0bb89450ef", "image:52ac295d387473e184bdd1f8", "image:ec0b76a97e7b4269975666c2", "image:2b0b2be728720d7b9e4df987"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "甜香拔丝芋头", "practice": "1芋头去皮切条。2放进热油锅里油炸。3炸香炸熟。4炸好的芋头条。5倒出多余的油。放进白糖。6烧化。7再倒进炸香的芋头条炒匀。8炒至糖全裹在芋头条上即可。9好香甜的拔丝芋头。", "raw_material": "原料：芋头、糖、植物油。"}, "source_url": "https://home.meishichina.com/recipe-186289.html", "split": "chinese", "target_text": {"dish_name": "拔丝芋头", "practice": "1芋头去皮切条。2放进热油锅里油炸。3炸香炸熟。4炸好的芋头条。5倒出多余的油。放进白糖。6烧化。7再倒进炸香的芋头条炒匀。8炒至糖全裹在芋头条上即可。9好香甜的拔丝芋头。", "raw_material": "原料：芋头、糖、植物油。"}}
{"canonical_name_zh": "笋干焖鸭", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:6f42010e94bf2dbda10e8c6b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ae945cb60637f4497a450948"], "practice_image": ["image:99cc0cb2817a90d1d83e12ff", "image:bac4711ea594ced72bf3d535", "image:62d520fd16cf6507180faccc", "image:9042becac2573765b1616447", "image:1a4378a1c6bbd3f310c17e77", "image:b35d71858f4e57398dd3953d", "image:6c77de9fc0b280b7a96ad66c", "image:5c996fa1bbe0c1b8568c9f5c", "image:cb17b1470fe29286a1cf061a", "image:098ac816eef278e767d66052", "image:3bae0f7bfd029228c6435c67", "image:d9dcc75a47840e1fc2f4cf23"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "笋干焖鸭", "practice": "1鸭切块焯水。2笋干提前泡发。3香菇提前泡发。4姜蒜切好，八角二三个。5泡发的笋干撕小块。6锅中一点油，先下鸭块的肥油部分煸出油。7下葱姜蒜、八角、白糖爆香。8下葱姜蒜、八角、白糖爆香。9下鸭块翻炒。10加点白酒。11下笋干翻炒。12加香菇，以及泡香菇的水，加盐，焖至汤汁收干。", "raw_material": "原料：老鸭、笋干、香菇、姜、蒜、白酒、生抽、白糖、八角、盐。"}, "source_url": "https://home.meishichina.com/recipe-46675.html", "split": "chinese", "target_text": {"dish_name": "笋干焖鸭", "practice": "1鸭切块焯水。2笋干提前泡发。3香菇提前泡发。4姜蒜切好，八角二三个。5泡发的笋干撕小块。6锅中一点油，先下鸭块的肥油部分煸出油。7下葱姜蒜、八角、白糖爆香。8下葱姜蒜、八角、白糖爆香。9下鸭块翻炒。10加点白酒。11下笋干翻炒。12加香菇，以及泡香菇的水，加盐，焖至汤汁收干。", "raw_material": "原料：老鸭、笋干、香菇、姜、蒜、白酒、生抽、白糖、八角、盐。"}}
{"canonical_name_zh": "脆皮豆腐饼", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:68c34c530168323c1c8adf1f", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c7f538dea7720e4c0bbc656e"], "practice_image": ["image:2b22fb41394d2d7df3fcac03", "image:1d76a64f44ff5f086542e50b", "image:b27b74f18c98ea3a8f1dc63e", "image:e3c096c1a1ce249e18defb4c", "image:4c6921b081f485fda108a5a4", "image:efca76d14d4186a725df4fbd", "image:20b382bc272074ff923cb2b9", "image:60dd22b840e61927250c5258", "image:4ea33a474a4d10b309dfd2b9", "image:303b6959558344f44564ec9a", "image:6d0dd649502783003546e2a4", "image:d7b032ee6871f70f9981a993", "image:c290fa36957a69093e47e01c", "image:ce93340773ae8fbdd03dd92a", "image:68f4bf7482ab0fd971bd0811", "image:8b4b0f9491e1a065d1bb4ecf", "image:d5d12a9b90fc9e6e06b06d50", "image:ea29694071956f70415cbb8d", "image:b29db462658b27ffa53fdfda", "image:881842f674b427a1b8ad5085", "image:3e97cdef7b85ad77d8087acc"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "脆皮豆腐饼", "practice": "11准备材料22准备调料33先开始和面44慢慢的加入凉水边和边加水55揉至三光手光面光盆光66再盖盖醒5分钟77再开盖揉5分钟这样反复两次88可以使用啦99醒的时候，可以把胡萝卜豆腐肉姜切丁黑木耳用手撕成小碎1010锅中倒少许油加入姜末1111再加入肉丁翻炒1212调少许盐1313加入料酒1414加入老抽1515加入头道鲜1616再倒入胡萝卜丁和黑木耳小块1717翻炒几下关火盛出1818倒入一些香油拌匀1919和豆腐丁混合加入花椒粉黑胡椒粉葱姜蒜辣粉各少许2019拌匀晾凉2121和好的面团放在案板上撒些干面粉防粘分成四个剂子2222取个面团按扁再擀成长方形2323再把面饼横着放装入馅料铺的平均些2424再将面团用手拉住两角向两边拉一下2525再卷起来不要让馅料漏出来2626卷好后两边要捏紧，不要漏馅了放一边再卷下一个2727防止面饼表面水分蒸发变干要盖一块稍湿的纱布2828锅烧热后加入油再旋转一下锅让整个锅都铺满油份2929放入两块饼胚3030倒入一碗面粉水3131盖盖用中火煮3232发出滋滋响声开盖翻个3333再在周边倒少许油煎至两面金黄即可3434成品", "raw_material": "原料：自发粉、水、卤水豆腐、黑木耳、猪肉、胡萝卜、姜末、色拉油、料酒、老抽、生抽、盐、花椒粉、黑胡椒粉、葱姜蒜辣粉、芝麻油。"}, "source_url": "https://home.meishichina.com/recipe-7905.html", "split": "chinese", "target_text": {"dish_name": "脆皮豆腐饼", "practice": "11准备材料22准备调料33先开始和面44慢慢的加入凉水边和边加水55揉至三光手光面光盆光66再盖盖醒5分钟77再开盖揉5分钟这样反复两次88可以使用啦99醒的时候，可以把胡萝卜豆腐肉姜切丁黑木耳用手撕成小碎1010锅中倒少许油加入姜末1111再加入肉丁翻炒1212调少许盐1313加入料酒1414加入老抽1515加入头道鲜1616再倒入胡萝卜丁和黑木耳小块1717翻炒几下关火盛出1818倒入一些香油拌匀1919和豆腐丁混合加入花椒粉黑胡椒粉葱姜蒜辣粉各少许2019拌匀晾凉2121和好的面团放在案板上撒些干面粉防粘分成四个剂子2222取个面团按扁再擀成长方形2323再把面饼横着放装入馅料铺的平均些2424再将面团用手拉住两角向两边拉一下2525再卷起来不要让馅料漏出来2626卷好后两边要捏紧，不要漏馅了放一边再卷下一个2727防止面饼表面水分蒸发变干要盖一块稍湿的纱布2828锅烧热后加入油再旋转一下锅让整个锅都铺满油份2929放入两块饼胚3030倒入一碗面粉水3131盖盖用中火煮3232发出滋滋响声开盖翻个3333再在周边倒少许油煎至两面金黄即可3434成品", "raw_material": "原料：自发粉、水、卤水豆腐、黑木耳、猪肉、胡萝卜、姜末、色拉油、料酒、老抽、生抽、盐、花椒粉、黑胡椒粉、葱姜蒜辣粉、芝麻油。"}}
{"canonical_name_zh": "蔬菜牛肉汤", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:ae7b68d68b46c28578975f98", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f156365862ff29af2499c050"], "practice_image": ["image:4dead5aa4212626172689a1d", "image:9a28a50e74f63ecfa2c52344", "image:ea1e62aec3bdd370652b5027", "image:eed053cf3b7182407e67a4f8", "image:edd7f179617bec88b77a7070", "image:2686a9cbcfff832701389ccd", "image:a39ab8e864db750f423be988", "image:b277bd77b67ac5cbf2668121"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "蔬菜牛肉汤", "practice": "1牛肉切小块，放入冷水锅，烧开后捞出，冲洗干净血沫。2汤锅内加足量冷水,放入洗净的牛肉块,加入葱段和姜片,大火烧开,撇干净浮沫,加入少量料酒去腥,烧开后转小火炖1小时。3番茄洗净,划个浅浅的十字。取一个干净的锅,加冷水烧开后,放入番茄烫一下,待皮卷起后捞出,去皮和蒂,搅拌成番茄酱备用。4搅拌成番茄酱5蘑菇切片，胡萝卜、洋葱、西芹都切成丁。6锅内加少量橄榄油（加点黄油的话会更香哦）放入洋葱丁炒香，然后依次加入胡萝卜丁，西芹和蘑菇继续炒，最后放入准备好的番茄酱翻炒后盛出。7将牛肉汤锅里的葱段和姜片捞出，然后把炒好的蔬菜放入汤锅,小火炖1个小时后,加入适量的盐和胡椒粉调味儿。（如果想要颜色更鲜亮些好看些，可以调入适量番茄酱或者番茄沙司）8一碗热乎乎的蔬菜牛肉汤就做得了，超好喝哦！", "raw_material": "原料：牛腩、番茄、胡萝卜、口蘑 、西芹、洋葱、料酒、葱段、姜片、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-14275.html", "split": "chinese", "target_text": {"dish_name": "蔬菜牛肉汤", "practice": "1牛肉切小块，放入冷水锅，烧开后捞出，冲洗干净血沫。2汤锅内加足量冷水,放入洗净的牛肉块,加入葱段和姜片,大火烧开,撇干净浮沫,加入少量料酒去腥,烧开后转小火炖1小时。3番茄洗净,划个浅浅的十字。取一个干净的锅,加冷水烧开后,放入番茄烫一下,待皮卷起后捞出,去皮和蒂,搅拌成番茄酱备用。4搅拌成番茄酱5蘑菇切片，胡萝卜、洋葱、西芹都切成丁。6锅内加少量橄榄油（加点黄油的话会更香哦）放入洋葱丁炒香，然后依次加入胡萝卜丁，西芹和蘑菇继续炒，最后放入准备好的番茄酱翻炒后盛出。7将牛肉汤锅里的葱段和姜片捞出，然后把炒好的蔬菜放入汤锅,小火炖1个小时后,加入适量的盐和胡椒粉调味儿。（如果想要颜色更鲜亮些好看些，可以调入适量番茄酱或者番茄沙司）8一碗热乎乎的蔬菜牛肉汤就做得了，超好喝哦！", "raw_material": "原料：牛腩、番茄、胡萝卜、口蘑 、西芹、洋葱、料酒、葱段、姜片、盐、胡椒粉。"}}
{"canonical_name_zh": "豆腐粉丝蒸虾", "corrected_cuisine_proposal": "徽菜", "dish_id": "dish:05f748859bceadd97c359d86", "language": "Chinese", "question_image_ids": {"dish_image": ["image:44e9d7e077f7143b30ca9eb0"], "practice_image": ["image:300bf3aaef52ed0388c9ec6d", "image:3ea74ce62b95c79109ef3f16", "image:aca6b1b889d9532cd1a4b8e4", "image:0dc3414f113fa94d0f19a153"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "徽菜", "source_text": {"dish_name": "豆腐粉丝蒸虾", "practice": "1粉丝在温水中浸泡几分钟。虾开背洗干净。把嫩豆腐切成块平铺在盘子上，撒上一些粉丝，再铺上虾。2红葱头切小块，大蒜切末，将一半的大蒜和红葱头放入油锅里炒香，然后加入另一半的大蒜末和姜末，少许盐和匀洒在虾面上。3另一个碗里用蚝油，料酒，糖，少许生抽勾兑成酱汁均匀的倒在2中，最后再放上一些粉丝。4大火烧开水，上蒸笼蒸5-8分钟即可。我只蒸了5分钟，虾很嫩，豆腐粉丝吸收了虾的鲜味和汤汁很入味。吃前洒上葱花，还可以放一些香油，味道很香。", "raw_material": "原料：虾、嫩豆腐、粉丝、红葱头、大蒜、姜、盐、料酒、生抽、糖、葱花。"}, "source_url": "https://home.meishichina.com/recipe-9705.html", "split": "chinese", "target_text": {"dish_name": "豆腐粉丝蒸虾", "practice": "1粉丝在温水中浸泡几分钟。虾开背洗干净。把嫩豆腐切成块平铺在盘子上，撒上一些粉丝，再铺上虾。2红葱头切小块，大蒜切末，将一半的大蒜和红葱头放入油锅里炒香，然后加入另一半的大蒜末和姜末，少许盐和匀洒在虾面上。3另一个碗里用蚝油，料酒，糖，少许生抽勾兑成酱汁均匀的倒在2中，最后再放上一些粉丝。4大火烧开水，上蒸笼蒸5-8分钟即可。我只蒸了5分钟，虾很嫩，豆腐粉丝吸收了虾的鲜味和汤汁很入味。吃前洒上葱花，还可以放一些香油，味道很香。", "raw_material": "原料：虾、嫩豆腐、粉丝、红葱头、大蒜、姜、盐、料酒、生抽、糖、葱花。"}}
{"canonical_name_zh": "新疆手抓饭", "corrected_cuisine_proposal": "新疆菜", "dish_id": "dish:9bb20e725542675d38390971", "language": "Chinese", "question_image_ids": {"dish_image": ["image:1dbe2c21c89b75039fa7aa92"], "practice_image": ["image:cdbcaf20e39e12cc0823c0e9", "image:b24352e524ba88e7987f0846", "image:49a3f528c208acaf2e553c04", "image:efb35d7f1c2a32573b320ce6", "image:ec0a9b19f133bd4c3689f714", "image:96164f3e1bdfec4b6fbcf542", "image:a00bc08a7691fd5959161a1e", "image:4cbc411e92da1c071fcfb4c9", "image:70219618f52c2100818e7e2d", "image:bb11d62df5e3203f81d79f5d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "新疆菜", "source_text": {"dish_name": "改良版新疆手抓饭", "practice": "1牛肉洗净切块，胡萝卜切丝，洋葱切丝，大米用开水浸泡1小时左右2牛肉放入开水中焯一下，捞出备用3加入适量食用油，大火，加入牛肉翻炒4待牛肉翻炒表面发黄时加入洋葱，继续翻炒，加入孜然粉，适量盐5加入胡萝卜继续翻炒6将泡大米的水倒入锅中，盖上盖子烧1分钟7将炒锅中的所有东西转入高压锅，把大米盖在上面，将切好的苹果摆在大米上，撒上适量葡萄干8选择“饭”，待高压锅蒸好后再将开关拔掉，继续用余温焖一段时间9开锅后，将苹果单独盛出，用木铲翻匀，即可盛出来享用了10成品！配上凉拌黄瓜更爽口了！", "raw_material": "原料：牛肉、胡萝卜、洋葱、苹果、葡萄干、大米、食用油、孜然粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-345151.html", "split": "chinese", "target_text": {"dish_name": "新疆手抓饭", "practice": "1牛肉洗净切块，胡萝卜切丝，洋葱切丝，大米用开水浸泡1小时左右2牛肉放入开水中焯一下，捞出备用3加入适量食用油，大火，加入牛肉翻炒4待牛肉翻炒表面发黄时加入洋葱，继续翻炒，加入孜然粉，适量盐5加入胡萝卜继续翻炒6将泡大米的水倒入锅中，盖上盖子烧1分钟7将炒锅中的所有东西转入高压锅，把大米盖在上面，将切好的苹果摆在大米上，撒上适量葡萄干8选择“饭”，待高压锅蒸好后再将开关拔掉，继续用余温焖一段时间9开锅后，将苹果单独盛出，用木铲翻匀，即可盛出来享用了10成品！配上凉拌黄瓜更爽口了！", "raw_material": "原料：牛肉、胡萝卜、洋葱、苹果、葡萄干、大米、食用油、孜然粉、盐。"}}
{"canonical_name_zh": "北岳岩鸽", "corrected_cuisine_proposal": "晋菜", "dish_id": "dish:39eb8bb6970fe973d095bad4", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ab62e4316a750f92b5d63de2"], "practice_image": ["image:216a3ab2892e30147cd41666", "image:a0c57ccb8911f7fb88314500", "image:1b7414592350662635291adf", "image:2a79a80460354b648112704f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "晋菜", "source_text": {"dish_name": "北岳岩鸽", "practice": "1洗净岩鸽，备用。2将鸽子放入锅中并加入生姜，枸杞熬煮。3另一边开始用秘制酱料分别进行炒做香辣味和五香味的炒料，炒制出锅放入餐盘中图。4最后餐桌成品图，形成山西大同一道独特特产。", "raw_material": "原料：岩鸽、秘制酱料、生姜、枸杞、鱼露、盐、胡椒粉、蚝油、酱油、淀粉、白糖。"}, "source_url": "https://home.meishichina.com/recipe-587670.html", "split": "chinese", "target_text": {"dish_name": "北岳岩鸽", "practice": "1洗净岩鸽，备用。2将鸽子放入锅中并加入生姜，枸杞熬煮。3另一边开始用秘制酱料分别进行炒做香辣味和五香味的炒料，炒制出锅放入餐盘中图。4最后餐桌成品图，形成山西大同一道独特特产。", "raw_material": "原料：岩鸽、秘制酱料、生姜、枸杞、鱼露、盐、胡椒粉、蚝油、酱油、淀粉、白糖。"}}
{"canonical_name_zh": "山西麻辣烫", "corrected_cuisine_proposal": "晋菜", "dish_id": "dish:bfd54d563ffb3beeb0facaf0", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9ee298cfce46f5ae217a0dd8"], "practice_image": ["image:e5621b8accd743d7f50364d0", "image:6f187176316d9a1f3c5a3443", "image:5645a8af9f200ab60c584d25", "image:ab40863e4bc15c70c112706c", "image:57ec86a46bf7e3d12092b22f", "image:cc1918fbb9fe586b0f0f44e5", "image:27efa92fd6e96880eb4b2167", "image:f033d3146d41e36346865930", "image:e94e21234887bf01034632b6", "image:dcf18cfadd0fd77998dd9c96"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "晋菜", "source_text": {"dish_name": "自制山西麻辣烫", "practice": "1粉条冷水中泡4个小时。2海带切丝。3平菇撕条。4豆腐皮切丝。5生菜。6花生碎。7火锅底料正方形5公分左右的大小是2人的量。8吃不了辣这个步骤可以省略，喜欢吃辣的备点干辣椒，花椒。9具体步骤：火锅料开水中煮开，加入干辣椒、花椒、盐和鸡精调味，煮5分钟捞出辣椒和花椒粒。随着加入泡软的粉条、海带丝和平菇煮1分钟，再加入豆腐丝和生菜煮30秒，即可出锅，再加点花生碎就可以啦。陈醋和香菜根据个人口味酌量添加即可。10好久没吃这种麻辣烫，馋的我吃了一大碗。吃饱喝足，工作赚钱，喜欢记得来评价哦👩‍💻。", "raw_material": "原料：粉条、火锅料、平菇、海带丝、豆腐皮、干辣椒、生菜、香菜、花生碎。"}, "source_url": "https://home.meishichina.com/recipe-521248.html", "split": "chinese", "target_text": {"dish_name": "山西麻辣烫", "practice": "1粉条冷水中泡4个小时。2海带切丝。3平菇撕条。4豆腐皮切丝。5生菜。6花生碎。7火锅底料正方形5公分左右的大小是2人的量。8吃不了辣这个步骤可以省略，喜欢吃辣的备点干辣椒，花椒。9具体步骤：火锅料开水中煮开，加入干辣椒、花椒、盐和鸡精调味，煮5分钟捞出辣椒和花椒粒。随着加入泡软的粉条、海带丝和平菇煮1分钟，再加入豆腐丝和生菜煮30秒，即可出锅，再加点花生碎就可以啦。陈醋和香菜根据个人口味酌量添加即可。10好久没吃这种麻辣烫，馋的我吃了一大碗。吃饱喝足，工作赚钱，喜欢记得来评价哦👩‍💻。", "raw_material": "原料：粉条、火锅料、平菇、海带丝、豆腐皮、干辣椒、生菜、香菜、花生碎。"}}
{"canonical_name_zh": "咸干菜扣肉", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:e1a483c6624b573e92075d7a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:191294d470ece75dbcc0e082"], "practice_image": ["image:c5fba98f8f78b4f1c11ca020", "image:b691ff19e55f8989cec5a922", "image:1210e868fe5b9b69b6898746", "image:ac17240214fbdd5d56046fb8", "image:fbbdd97cefa64b2659761ec3", "image:b6d1e1cff273d26a91edc74f", "image:f850335da620b0908405cc71", "image:6011cc85d982cff195744859", "image:724b48a86d9e75592223e963", "image:d653d58d7ffbc4813af843d0", "image:8a7357ef3869803f05d874ea", "image:4f358fea1cd18b2bcc961d67", "image:9149fe5438ce7ce91e0a758a", "image:002c9f1522d54ba4a4bfa742", "image:2e5c811180ebe59c8e384407", "image:e2cbee6581d8e989d3714b3c", "image:d014d1ccb7214a67be1e9f4e", "image:c715c4c3061d153797373a21"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "咸干菜扣肉", "practice": "1五花肉清理干净去掉杂毛。2锅中加入适量清水放入几粒花椒。3放入五花肉煮到没有血水。4捞出控水尽量把表皮的水分擦拭干净。5在表皮上抹上老抽等几分钟上色。6在轻轻擦上一层米酒，这个是表皮起皱的关键，没有也可以省略。7入油锅中炸至金黄。8取出肉皮那一面过一下凉水。9这样做出来的表皮颜色十分漂亮。10放凉切片。11放入适量盐，生抽，老抽，少许白糖和十三香。12拌匀腌至片刻。13咸干菜多清洗几遍，去掉多余的盐分。14使劲儿捏干水分，姜蒜小米辣切末。15把腌制好的肉片肉皮朝向碗底摆好。16锅中放入适量油烧到六成热，放入姜，蒜，小米辣，花椒炒出香味儿。17放入咸干菜翻炒片刻，调入适量鸡粉和生抽炒均匀关火。18把炒好的咸干菜放在肉片上面。19电压锅中一个小时。20取出用盘子倒扣过来即可。21现在很流行的一种吃法配上荷叶夹，好吃肥而不腻！", "raw_material": "原料：五花肉、咸干菜、盐、生抽、老抽、米酒、花椒、姜、蒜、十三香、小米辣、鸡粉。"}, "source_url": "https://home.meishichina.com/recipe-380688.html", "split": "chinese", "target_text": {"dish_name": "咸干菜扣肉", "practice": "1五花肉清理干净去掉杂毛。2锅中加入适量清水放入几粒花椒。3放入五花肉煮到没有血水。4捞出控水尽量把表皮的水分擦拭干净。5在表皮上抹上老抽等几分钟上色。6在轻轻擦上一层米酒，这个是表皮起皱的关键，没有也可以省略。7入油锅中炸至金黄。8取出肉皮那一面过一下凉水。9这样做出来的表皮颜色十分漂亮。10放凉切片。11放入适量盐，生抽，老抽，少许白糖和十三香。12拌匀腌至片刻。13咸干菜多清洗几遍，去掉多余的盐分。14使劲儿捏干水分，姜蒜小米辣切末。15把腌制好的肉片肉皮朝向碗底摆好。16锅中放入适量油烧到六成热，放入姜，蒜，小米辣，花椒炒出香味儿。17放入咸干菜翻炒片刻，调入适量鸡粉和生抽炒均匀关火。18把炒好的咸干菜放在肉片上面。19电压锅中一个小时。20取出用盘子倒扣过来即可。21现在很流行的一种吃法配上荷叶夹，好吃肥而不腻！", "raw_material": "原料：五花肉、咸干菜、盐、生抽、老抽、米酒、花椒、姜、蒜、十三香、小米辣、鸡粉。"}}
{"canonical_name_zh": "咸菜炒百叶", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:5c00a731d6aeb8ec963120f7", "language": "Chinese", "question_image_ids": {"dish_image": ["image:62fab232f9af56a70d99c265"], "practice_image": ["image:8c9f570613393420898f62a7", "image:32e051a2c97301ee1bd31270", "image:2088409dc2df935920e9b45d", "image:a33fb8474b6105c1a7bef31a", "image:fddfc53cac077079505324ca", "image:ef4c33a7735b4741138b8627", "image:c3e8319dfdbe53920ce30640", "image:ccf4602ab255949f43a38d97", "image:04713f32eec3ce9d8a94221e", "image:9e74127ce35fdae3c4aaaea9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "咸菜炒百叶", "practice": "1咸菜用清水浸泡半天。2洗净后切成碎末。3百叶洗净后也切成丝。4炒锅烧热放油，下姜末和干辣椒碎爆香。5放入咸菜和百叶丝翻炒。6撒上一小勺糖。7淋点酱油上色。8放点鸡精。9最后撒上蒜花。10翻炒片刻就行了。", "raw_material": "原料：咸菜、百叶、糖、鸡精、酱油、姜末、干辣椒碎、蒜花。"}, "source_url": "https://home.meishichina.com/recipe-22835.html", "split": "chinese", "target_text": {"dish_name": "咸菜炒百叶", "practice": "1咸菜用清水浸泡半天。2洗净后切成碎末。3百叶洗净后也切成丝。4炒锅烧热放油，下姜末和干辣椒碎爆香。5放入咸菜和百叶丝翻炒。6撒上一小勺糖。7淋点酱油上色。8放点鸡精。9最后撒上蒜花。10翻炒片刻就行了。", "raw_material": "原料：咸菜、百叶、糖、鸡精、酱油、姜末、干辣椒碎、蒜花。"}}
{"canonical_name_zh": "东坡猪蹄", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:56c844e13d0891edd0e8220a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:1aad56d257cfcc7acf53ca05"], "practice_image": ["image:0199d737312b4ed88001c888", "image:236cd7a5239c97636cd97990", "image:8eca3507ebdcdf82e06a75ad", "image:5eac8fda352b32706ad05b5a", "image:d5625b1845ecae2d02d3ceb3", "image:73e7149f7193e48d0cd245c9", "image:a1dfc9aa698f6ac24d2a4583", "image:2f0af7588a05a8d89ba64edf", "image:008ae144f0823abdaffda843", "image:7c430d62c63c4c557e10ff04", "image:d639b1690c74d3a29e061bc8", "image:4320ff95ace082301b50b2f9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "好吃不油腻的东坡猪蹄----新春宴客菜", "practice": "1猪脚半个2用开水煮半小时3在猪脚皮上抹上甜酒或酱油，放进热油锅里油炸4炸金黄5斩块，切点姜片6锅里留少许油下入姜片炒香7放进猪蹄，放盐炒匀8淋上酱油翻炒均匀9炒片刻10盛进蒸笼里11放上香葱12放上老干妈13开火14蒸一小时左右蒸熟烂蒸香糯15好香糯猪蹄", "raw_material": "原料：猪脚、盐、油、生姜、甜酒、酱油、老干妈。"}, "source_url": "https://home.meishichina.com/recipe-249662.html", "split": "chinese", "target_text": {"dish_name": "东坡猪蹄", "practice": "1猪脚半个2用开水煮半小时3在猪脚皮上抹上甜酒或酱油，放进热油锅里油炸4炸金黄5斩块，切点姜片6锅里留少许油下入姜片炒香7放进猪蹄，放盐炒匀8淋上酱油翻炒均匀9炒片刻10盛进蒸笼里11放上香葱12放上老干妈13开火14蒸一小时左右蒸熟烂蒸香糯15好香糯猪蹄", "raw_material": "原料：猪脚、盐、油、生姜、甜酒、酱油、老干妈。"}}
{"canonical_name_zh": "开洋炒豆芽", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:1205a3f8a4fb1b256f376a8c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:05bcf07883c77155ef02c66f"], "practice_image": ["image:1c81bacf265ae2829a8416ec", "image:870dea9fed19cf2d9f662a58", "image:ec0d599c275d8aa08517f461", "image:c2b5ea1b8e5db28eac354a44", "image:f04f4a2043dd57262f405185", "image:6c15438c5a5c73eab3e86b81", "image:5e70cc78c18378b512f0a0c5", "image:6198def7f5db539b5d84fd30"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "开洋炒豆芽", "practice": "1开洋用热水泡2分钟，洗净，倒入花雕酒，浸泡15分钟，捞出沥干水分。2小葱洗净，切成段。3黄豆芽择好，洗净。4锅中水烧开，加一点盐，放入黄豆芽汆烫下捞出沥水。5炒锅中加入猪油，放入沥干水分的开洋，中小火煸炒出香味，呈金黄色。6放入黄豆芽，大火翻炒。7加鱼露调味，一点点糖提鲜，翻炒均匀。8放入葱段，拌匀即可。也可以放韭菜，看个人喜欢。", "raw_material": "原料：黄豆芽、开洋、葱、盐、糖、猪油、花雕、鱼露。"}, "source_url": "https://home.meishichina.com/recipe-109109.html", "split": "chinese", "target_text": {"dish_name": "开洋炒豆芽", "practice": "1开洋用热水泡2分钟，洗净，倒入花雕酒，浸泡15分钟，捞出沥干水分。2小葱洗净，切成段。3黄豆芽择好，洗净。4锅中水烧开，加一点盐，放入黄豆芽汆烫下捞出沥水。5炒锅中加入猪油，放入沥干水分的开洋，中小火煸炒出香味，呈金黄色。6放入黄豆芽，大火翻炒。7加鱼露调味，一点点糖提鲜，翻炒均匀。8放入葱段，拌匀即可。也可以放韭菜，看个人喜欢。", "raw_material": "原料：黄豆芽、开洋、葱、盐、糖、猪油、花雕、鱼露。"}}
{"canonical_name_zh": "梅香炒豆芽", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:845f71c2a27baabe0ad326f1", "language": "Chinese", "question_image_ids": {"dish_image": ["image:0461f5c0f7b4cb3c18f929a1"], "practice_image": ["image:9fcb51351c410282cec8a623", "image:7bae4b8ee1bc0b008b23afbf", "image:21731c98af177e3d56c293b3", "image:7bd0c3b1fa8af16f3c9240f5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "梅香炒豆芽", "practice": "1烧热锅，下油烧热。把蒜葱和鱼片爆香。2加入梅香咸鱼炒香再加入大辣椒炒。3把豆芽一并加入梅香里大火快速翻炒即可。（注：我个人认为咸鱼和鱼饼已经很咸了没加调味料了）加不加随个人喜欢4成品图...这道菜肴是不是很简单呢", "raw_material": "原料：黄豆芽、鱼片、梅香咸鱼、大辣椒。"}, "source_url": "https://home.meishichina.com/recipe-12215.html", "split": "chinese", "target_text": {"dish_name": "梅香炒豆芽", "practice": "1烧热锅，下油烧热。把蒜葱和鱼片爆香。2加入梅香咸鱼炒香再加入大辣椒炒。3把豆芽一并加入梅香里大火快速翻炒即可。（注：我个人认为咸鱼和鱼饼已经很咸了没加调味料了）加不加随个人喜欢4成品图...这道菜肴是不是很简单呢", "raw_material": "原料：黄豆芽、鱼片、梅香咸鱼、大辣椒。"}}
{"canonical_name_zh": "油搨馍馍", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:d678100419608fe464048355", "language": "Chinese", "question_image_ids": {"dish_image": ["image:35477913e076b77437f2d6cd"], "practice_image": ["image:50ce50d79691d98a9c9bee13", "image:b5aa6429603a9ab8cd7da0ac", "image:ff0f62081cb7ec470d988fdd", "image:4fec1576c774a2f2d376edad", "image:c567f8446b124db395881ff3", "image:bcf96672e8e31ee167951919", "image:61b11d45908b2f5d05fb4681", "image:4ca908db35087263252f79e5", "image:a1a87f0a98684116b3ed0007"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "油搨馍馍", "practice": "1面粉三两放入碗中。2小葱切成葱花备用。3将盐和鸡精加清水调匀。4盐水倒入面粉中再加适量清水。5把面粉调成稍稠的糊。6锅内倒油烧至八成热倒入一半面糊摊平。7一面煎至焦香后反另一面煎。8两面都煎成焦香后关火。9切成小块装盘,再煎另一半面糊。", "raw_material": "原料：面粉、小葱、盐、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-30262.html", "split": "chinese", "target_text": {"dish_name": "油搨馍馍", "practice": "1面粉三两放入碗中。2小葱切成葱花备用。3将盐和鸡精加清水调匀。4盐水倒入面粉中再加适量清水。5把面粉调成稍稠的糊。6锅内倒油烧至八成热倒入一半面糊摊平。7一面煎至焦香后反另一面煎。8两面都煎成焦香后关火。9切成小块装盘,再煎另一半面糊。", "raw_material": "原料：面粉、小葱、盐、鸡精。"}}
{"canonical_name_zh": "红枣当归炖鸡脚", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:fac389f64f7285016d76d79f", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2a98d14306ca1cde6bdc26b5"], "practice_image": ["image:656ee68332202bbe91db59bb", "image:0c6d57b371a23e63eb5aa769", "image:7a751e07df83df2f024f8107", "image:1cff0da6b7a2d3bf59b3bf85", "image:e58f7a3b0adac02407811483", "image:037fb7586e367dca695e2fb5", "image:a5308d7cb72fa9a3abe8d22b", "image:d709ad5eb362c9a769ab3909"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "红枣当归炖鸡脚", "practice": "1鸡脚和瘦肉；2配料；3鸡脚斩成小块，瘦肉切块；4然后焯水，捞出来后冲洗一下；5配料洗干净，红枣去核；6所有材料下炖盅，加水3碗；7放入电炖锅隔水炖3小时；8喝的时候再加盐。", "raw_material": "原料：鸡脚、瘦肉、当归、红枣、桂圆、枸杞、姜、盐。"}, "source_url": "https://home.meishichina.com/recipe-246647.html", "split": "chinese", "target_text": {"dish_name": "红枣当归炖鸡脚", "practice": "1鸡脚和瘦肉；2配料；3鸡脚斩成小块，瘦肉切块；4然后焯水，捞出来后冲洗一下；5配料洗干净，红枣去核；6所有材料下炖盅，加水3碗；7放入电炖锅隔水炖3小时；8喝的时候再加盐。", "raw_material": "原料：鸡脚、瘦肉、当归、红枣、桂圆、枸杞、姜、盐。"}}
{"canonical_name_zh": "肉茸豆腐羹", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:66c55c1e5cb85bfcb00baac7", "language": "Chinese", "question_image_ids": {"dish_image": ["image:689375823a98747e05f56935"], "practice_image": ["image:04aadc5624301992bd805db7", "image:951cca017ca4cca94633e364", "image:ea4eadba3d0e264110343d86", "image:6db718849e49823eb5ee5d91", "image:ed8e152e370786912d0b5571", "image:3f6b5766fd8404d933f47e9b", "image:fd98da32e48b25d64c076733", "image:c5005acdbae47f4fc3adfe14", "image:da8555523b6293235db4d0db"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "肉茸豆腐羹", "practice": "1把豆腐切薄片2再切成细丝3然后将豆腐丝放入清水中，让豆腐丝有一个好的形状4瘦肉剁碎5将肉末放入沸水焯一下水，焯成有点肉白色就捞起备用。6再把700毫升的清水烧开加入切好丝的豆腐和焯好水的肉茸7取一个鸡蛋清，搅拌均匀。8将鸡蛋清慢慢倒入豆腐羹中，不断用锅铲搅拌。9最后加入3g盐、2g糖、5g鸡汁、0.5g胡椒粉煮匀，撒上葱丝，香菜点缀即可。", "raw_material": "原料：豆腐、瘦肉、鸡蛋、姜、葱、香菜、盐、糖、鸡汁、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-103515.html", "split": "chinese", "target_text": {"dish_name": "肉茸豆腐羹", "practice": "1把豆腐切薄片2再切成细丝3然后将豆腐丝放入清水中，让豆腐丝有一个好的形状4瘦肉剁碎5将肉末放入沸水焯一下水，焯成有点肉白色就捞起备用。6再把700毫升的清水烧开加入切好丝的豆腐和焯好水的肉茸7取一个鸡蛋清，搅拌均匀。8将鸡蛋清慢慢倒入豆腐羹中，不断用锅铲搅拌。9最后加入3g盐、2g糖、5g鸡汁、0.5g胡椒粉煮匀，撒上葱丝，香菜点缀即可。", "raw_material": "原料：豆腐、瘦肉、鸡蛋、姜、葱、香菜、盐、糖、鸡汁、胡椒粉。"}}
{"canonical_name_zh": "芒果圆子", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:1ff6a861d3db54b3bb9385a7", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "夏季甜品--芒果圆子", "practice": "1材料：芒果2个香梨一个樱桃适量小汤圆80克2.烧水，待水开了倒入小汤圆煮好时捞起用冷开水冲洗。33水果切好放入冰箱冷冻半个小时（除了樱桃）。。43.水果切好放入冰箱冷冻半个小时（除了樱桃）。.待有些硬了取出果子放入料理机内打成泥。5.圆子装入容器内，倒入芒果泥。", "raw_material": "原料：芒果、小汤圆、樱桃、香梨。"}, "source_url": "https://home.meishichina.com/recipe-226742.html", "split": "chinese", "target_text": {"dish_name": "芒果圆子", "practice": "1材料：芒果2个香梨一个樱桃适量小汤圆80克2.烧水，待水开了倒入小汤圆煮好时捞起用冷开水冲洗。33水果切好放入冰箱冷冻半个小时（除了樱桃）。。43.水果切好放入冰箱冷冻半个小时（除了樱桃）。.待有些硬了取出果子放入料理机内打成泥。5.圆子装入容器内，倒入芒果泥。", "raw_material": "原料：芒果、小汤圆、樱桃、香梨。"}}
{"canonical_name_zh": "西湖牛肉羹", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:45b4e20fbd1caeda22de511f", "language": "Chinese", "question_image_ids": {"dish_image": ["image:7644bf40747085feb74ec260"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "西湖牛肉羹", "practice": "1牛肉细细斩成粒，越细越好；2加入少许清水化开；3锅中坐水，沸腾后下入牛肉粒，煮沸后捞出备用；4金针菇提前清洗，并用凉水浸泡4小时以上；5洗净后切碎备用；6南豆腐切成小丁备用；7蛋清打散备用；8香菜切碎备用；9锅中加入上汤；10煮沸后，加入豆腐丁；11加入蘑菇碎和牛肉碎；12再次煮开后加入少许盐和糖调味儿（谨慎用盐，上汤有咸味儿）13加入现磨胡椒粉，调味儿；14再次煮开后，少量多次调入水淀粉，调出自己喜欢浓度；15再次煮开，关火后打入蛋清，并顺同一方向搅散；16最后加入少许香菜末，即可。", "raw_material": "原料：瘦牛肉、金针菇、南豆腐、蛋清、清鸡上汤、水淀粉、盐、糖、胡椒粉、香菜。"}, "source_url": "https://home.meishichina.com/recipe-121606.html", "split": "chinese", "target_text": {"dish_name": "西湖牛肉羹", "practice": "1牛肉细细斩成粒，越细越好；2加入少许清水化开；3锅中坐水，沸腾后下入牛肉粒，煮沸后捞出备用；4金针菇提前清洗，并用凉水浸泡4小时以上；5洗净后切碎备用；6南豆腐切成小丁备用；7蛋清打散备用；8香菜切碎备用；9锅中加入上汤；10煮沸后，加入豆腐丁；11加入蘑菇碎和牛肉碎；12再次煮开后加入少许盐和糖调味儿（谨慎用盐，上汤有咸味儿）13加入现磨胡椒粉，调味儿；14再次煮开后，少量多次调入水淀粉，调出自己喜欢浓度；15再次煮开，关火后打入蛋清，并顺同一方向搅散；16最后加入少许香菜末，即可。", "raw_material": "原料：瘦牛肉、金针菇、南豆腐、蛋清、清鸡上汤、水淀粉、盐、糖、胡椒粉、香菜。"}}
{"canonical_name_zh": "豆腐花生酱糯米糍", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:0896b1afa01e8b57fd0b311b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:22340f29c08ef13cc6a88535"], "practice_image": ["image:cfc55105a99745496cd1b9d7", "image:1401a3f05ace0a221823afd7", "image:7cd854f4ad8f6e7c28ca4b26", "image:3d18f5873b19b4af68e67dbc", "image:94e8dcaa669ddb7e2c5a6e14", "image:11e4a69dfe8eb87a92be857d", "image:8429a41511edc70d0512fb95", "image:1d24e06acbcf336a5921049f", "image:818db85f705fd891c8d1ce51"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "豆腐花生酱糯米糍", "practice": "1将盒装嫩豆腐打开，取一半。2用开水反复冲两次后（目的是为了去豆腥味），沥干水份。3用勺子背压成泥。4加入白砂糖、干桂花、椰浆、糯米粉（糯米粉要一点点的往里加）。5揉成不粘手、不粘盆的面团（无需再加水，盒豆腐本身就含有水份）。6搓成条，下剂，揉圆。7在中心用拇指压一个坑，放入适量的豆沙馅，将豆沙馅轻轻压扁，放入花生酱，收口，揉圆，一个生坯就做好了。8依次做好所有的糯米糍后，放入涂少许油的盘子里。9放入沸水蒸锅里，大火蒸6分钟取出，撒上椰蓉，用枸杞做点缀即可。", "raw_material": "原料：嫩豆腐、糯米粉、干桂花、豆沙馅、花生酱、枸杞、椰蓉。"}, "source_url": "https://home.meishichina.com/recipe-8336.html", "split": "chinese", "target_text": {"dish_name": "豆腐花生酱糯米糍", "practice": "1将盒装嫩豆腐打开，取一半。2用开水反复冲两次后（目的是为了去豆腥味），沥干水份。3用勺子背压成泥。4加入白砂糖、干桂花、椰浆、糯米粉（糯米粉要一点点的往里加）。5揉成不粘手、不粘盆的面团（无需再加水，盒豆腐本身就含有水份）。6搓成条，下剂，揉圆。7在中心用拇指压一个坑，放入适量的豆沙馅，将豆沙馅轻轻压扁，放入花生酱，收口，揉圆，一个生坯就做好了。8依次做好所有的糯米糍后，放入涂少许油的盘子里。9放入沸水蒸锅里，大火蒸6分钟取出，撒上椰蓉，用枸杞做点缀即可。", "raw_material": "原料：嫩豆腐、糯米粉、干桂花、豆沙馅、花生酱、枸杞、椰蓉。"}}
{"canonical_name_zh": "赛东坡肉", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:028b1f55c38f5640d435501a", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "蚂蚁出品-----赛东坡肉", "practice": "1准备好冬瓜一块2冬瓜去皮，切成四厘米长、宽的块，并在瓜皮这一面刻花刀，做肉皮3切好的冬瓜抹上老抽，锅烧热，放少许油，烧到稍微冒烟，就把冬瓜块，皮朝下，放锅里煎，要用小火，煎上颜色后再煎另外四面（与皮相对的那一面可以不用煎，所以总共是煎五个面），都煎至微黄4煎好的冬瓜块，皮朝下码在碗里。葱白，姜，半个八角（也可以用五香粉，十三香）切碎5切好的姜葱八角倒进炒锅，不用再放油了，刚才煎冬瓜的油已经足够，等爆出香味了就调少许老抽（或者是糖色），生抽，蚝油，一点点盐，适量黄酒，用别的酒也可以，我是用自己泡的葡萄酒，有股果香味，然后再调白糖，大概一茶匙的样子吧，我的葡萄酒里放过冰糖已经比较甜，放糖的量自己看着办了，喜欢吃甜一点就多放些，记得东坡肉是不放水的哦，烧开后淋在码好冬瓜的碗里，6然后放大火蒸十分钟，然后拿出来沥出汤汁，冬瓜，扣在盘子里。沥出的汤汁，倒锅里烧开，尝好味，然后调适量生粉水，勾芡，淋在蒸好的东坡肉上面，撒上葱花，这道赛东坡肉就算做好了。，7成品8开吃", "raw_material": "原料：冬瓜、葱、姜、八角、黄酒、冰糖、盐、生抽、老抽、蚝油、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-182232.html", "split": "chinese", "target_text": {"dish_name": "赛东坡肉", "practice": "1准备好冬瓜一块2冬瓜去皮，切成四厘米长、宽的块，并在瓜皮这一面刻花刀，做肉皮3切好的冬瓜抹上老抽，锅烧热，放少许油，烧到稍微冒烟，就把冬瓜块，皮朝下，放锅里煎，要用小火，煎上颜色后再煎另外四面（与皮相对的那一面可以不用煎，所以总共是煎五个面），都煎至微黄4煎好的冬瓜块，皮朝下码在碗里。葱白，姜，半个八角（也可以用五香粉，十三香）切碎5切好的姜葱八角倒进炒锅，不用再放油了，刚才煎冬瓜的油已经足够，等爆出香味了就调少许老抽（或者是糖色），生抽，蚝油，一点点盐，适量黄酒，用别的酒也可以，我是用自己泡的葡萄酒，有股果香味，然后再调白糖，大概一茶匙的样子吧，我的葡萄酒里放过冰糖已经比较甜，放糖的量自己看着办了，喜欢吃甜一点就多放些，记得东坡肉是不放水的哦，烧开后淋在码好冬瓜的碗里，6然后放大火蒸十分钟，然后拿出来沥出汤汁，冬瓜，扣在盘子里。沥出的汤汁，倒锅里烧开，尝好味，然后调适量生粉水，勾芡，淋在蒸好的东坡肉上面，撒上葱花，这道赛东坡肉就算做好了。，7成品8开吃", "raw_material": "原料：冬瓜、葱、姜、八角、黄酒、冰糖、盐、生抽、老抽、蚝油、鸡精。"}}
{"canonical_name_zh": "东坡肉", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:ed626cb2b4ad869d51859265", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3df31b987d7290fb504efe58"], "practice_image": ["image:6aae710bfe12da32d2c0d392", "image:61fdfffe215da357b24e77dd", "image:c45eeffdf42666114863e929", "image:42d362ace696074c2cf24aa4", "image:1c00c4919576d75b6e78dae7", "image:f59229ba25a07f84825f26f3", "image:86f2d9e0c97c91ed2d627d4f", "image:de523208e851e5f43c0309a2", "image:f1298f7a416ddb315c5f5124", "image:0ac2bbfdde7ba0b9936c1600", "image:6f43a4e8de202ab27e967291", "image:8628a69dc09a7c03a593e3de", "image:d7b2fd102254c588dc907767", "image:746728c4aad9853e787cefca", "image:220a8f31f12733bd27bd7038", "image:69264e3c4ca839174b876a51"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "软糯香酥入口即化-东坡肉", "practice": "1先将五花肉洗净，若皮上有污物用刀将其刮净2切成4cm左右的肉方3入冷水锅水开煮5分钟左右4捞出5一旁备用6锅底放一张大小合适的竹编垫底，起到阻隔作用以防肉皮沾到锅底7依次摆上香葱8姜片，尽量铺满整个底部，使底部平整9肉皮要朝下放摆好10尽量摆的密实些塞满最好11准备好液体材料：黄酒400克老抽50鲜味酱油100克冰糖50克12首先加入冰糖13按照液体的浓烈程度依次加入老抽14和鲜味酱油15最后是老黄酒16最后放入花椒、八角、桂皮17置于灶台上面18大火烧开改小火慢炖2小时（是小小的火）19时间到20取出皮朝上排入容器内（不加汤）最好把肉块一个紧挨着一个摆好21盖上盖之后大火蒸1小时取出22将炖肉时候的汤汁过滤，调料不要23土豆淀粉少许加水调成水淀粉24汤汁烧开后加水淀粉25勾芡成浓汁26浇在蒸好的肉上27即可完成28成品图29成品图", "raw_material": "原料：带皮五花肉、黄酒、小香葱、鲜姜、老抽酱油、鲜味酱油、花椒、八角、桂皮、冰糖。"}, "source_url": "https://home.meishichina.com/recipe-254388.html", "split": "chinese", "target_text": {"dish_name": "东坡肉", "practice": "1先将五花肉洗净，若皮上有污物用刀将其刮净2切成4cm左右的肉方3入冷水锅水开煮5分钟左右4捞出5一旁备用6锅底放一张大小合适的竹编垫底，起到阻隔作用以防肉皮沾到锅底7依次摆上香葱8姜片，尽量铺满整个底部，使底部平整9肉皮要朝下放摆好10尽量摆的密实些塞满最好11准备好液体材料：黄酒400克老抽50鲜味酱油100克冰糖50克12首先加入冰糖13按照液体的浓烈程度依次加入老抽14和鲜味酱油15最后是老黄酒16最后放入花椒、八角、桂皮17置于灶台上面18大火烧开改小火慢炖2小时（是小小的火）19时间到20取出皮朝上排入容器内（不加汤）最好把肉块一个紧挨着一个摆好21盖上盖之后大火蒸1小时取出22将炖肉时候的汤汁过滤，调料不要23土豆淀粉少许加水调成水淀粉24汤汁烧开后加水淀粉25勾芡成浓汁26浇在蒸好的肉上27即可完成28成品图29成品图", "raw_material": "原料：带皮五花肉、黄酒、小香葱、鲜姜、老抽酱油、鲜味酱油、花椒、八角、桂皮、冰糖。"}}
{"canonical_name_zh": "首乌核桃乌鸡汤", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:32daf55d5ebe119a5e044b39", "language": "Chinese", "question_image_ids": {"dish_image": ["image:67273d029594a5023e9e9a70"], "practice_image": ["image:189b296ae9d05ad6ff3dc5cd", "image:70ec3dda2282e0d235c8668f", "image:45cb96ef4f5334df3c2a5552", "image:c8087b3c082562515d3be0eb", "image:77511cb92ed40bee68314adb", "image:299958e5a6c833f957518b4e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "首乌核桃乌鸡汤", "practice": "1各材料2乌鸡用沸水加姜片焯一下水，捞起3所有材料放汤锅里4加盖中火煲半小时，改小火煲1.5小时左右5下盐调味6煲5分钟左右，关火,装碗即喝", "raw_material": "原料：乌鸡、首乌、核桃、黑芝麻、无花果、姜片、水、盐。"}, "source_url": "https://home.meishichina.com/recipe-210368.html", "split": "chinese", "target_text": {"dish_name": "首乌核桃乌鸡汤", "practice": "1各材料2乌鸡用沸水加姜片焯一下水，捞起3所有材料放汤锅里4加盖中火煲半小时，改小火煲1.5小时左右5下盐调味6煲5分钟左右，关火,装碗即喝", "raw_material": "原料：乌鸡、首乌、核桃、黑芝麻、无花果、姜片、水、盐。"}}
{"canonical_name_zh": "鲮鱼饼虾仁汤年糕", "corrected_cuisine_proposal": "浙菜", "dish_id": "dish:2f339ea500cc9fd230ff4f33", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8a2d251c7c4e621cca5eb942"], "practice_image": ["image:495972d274f21d8ef27af1fb", "image:8b91658c61fb83c96ae92f63", "image:21b5d88eb7ab0f39661cf3c5", "image:2488e82fb5f73c4515d12555", "image:c1344e99c87e4d3e7dfca94b", "image:2be2395557e477bc13c85d94", "image:6e79d45de492425573a6fd37", "image:dac47cfa24cd934e9b5b1928", "image:e83e9f1f4361c8e38fe0dc07", "image:545b49f0e7616d87fb6671b0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "浙菜", "source_text": {"dish_name": "鲮鱼饼虾仁汤年糕", "practice": "1年糕用水泡一下解冻。2娃娃菜切洗干净。3虾仁解冻。4鲮鱼饼。5水烧开，按比例放入适量的猪骨浓汤6继续烧开。7放入鲮鱼饼，年糕和娃娃菜烧开3-4分钟。8放入虾仁9烧至虾仁熟透即可。10简单味浓的汤年糕。", "raw_material": "原料：年糕、娃娃菜、鲮鱼饼、虾仁、猪骨浓汤。"}, "source_url": "https://home.meishichina.com/recipe-576862.html", "split": "chinese", "target_text": {"dish_name": "鲮鱼饼虾仁汤年糕", "practice": "1年糕用水泡一下解冻。2娃娃菜切洗干净。3虾仁解冻。4鲮鱼饼。5水烧开，按比例放入适量的猪骨浓汤6继续烧开。7放入鲮鱼饼，年糕和娃娃菜烧开3-4分钟。8放入虾仁9烧至虾仁熟透即可。10简单味浓的汤年糕。", "raw_material": "原料：年糕、娃娃菜、鲮鱼饼、虾仁、猪骨浓汤。"}}
{"canonical_name_zh": "扬州炒饭", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:d05736c78a256f0a51b0efb1", "language": "Chinese", "question_image_ids": {"dish_image": ["image:860f16ecc07d529498f783b1"], "practice_image": ["image:5b81111afec86a76613eba6a", "image:2c20450bef92befd12dbad5e", "image:226afe2816a6f96d25a01bd2", "image:2de70c4e47388c6d40f515c0", "image:761bd0198e854c511e059231", "image:fff3036610e1c5bb78df6ce9", "image:0762691772ba87949bc6cac0", "image:88b7921b845f079f4df17c64", "image:f619e5c6a7d9cb20ba6676bf", "image:8b5b68d1d81d3849aea57be8", "image:a1b97624fd9be45d63767cc2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "【江苏】扬州炒饭", "practice": "1准备好食材2开水烧开，倒入青豆胡萝卜玉米粒焯水1分钟左右，捞出沥干备用3鸡蛋打散，葱切葱花，火腿切丁，虾仁用料酒1茶匙，淀粉1茶匙腌制10分钟4锅里倒油加热，倒入虾仁翻炒半分钟5再加人火腿翻炒虾仁转色变红捞出备用6锅洗净，倒油加热（油稍多一些）加入打散的鸡蛋翻炒7加入剩米饭1小碗，压散，炒匀8加入青豆胡萝卜玉米粒9再加入火腿虾仁翻炒均匀10最后加入蚝油1茶匙，盐1小勺，鸡精1小勺，白胡椒粉1小勺，浇上香油1茶匙，翻炒均匀撒上葱花即可11很香...12成品图13成品图", "raw_material": "原料：草鸡蛋、鸡精、火腿肠、葱、剩米饭、青豆、胡萝卜、玉米粒、蚝油、香油、盐、料酒、虾仁、淀粉、食用油。"}, "source_url": "https://home.meishichina.com/recipe-311878.html", "split": "chinese", "target_text": {"dish_name": "扬州炒饭", "practice": "1准备好食材2开水烧开，倒入青豆胡萝卜玉米粒焯水1分钟左右，捞出沥干备用3鸡蛋打散，葱切葱花，火腿切丁，虾仁用料酒1茶匙，淀粉1茶匙腌制10分钟4锅里倒油加热，倒入虾仁翻炒半分钟5再加人火腿翻炒虾仁转色变红捞出备用6锅洗净，倒油加热（油稍多一些）加入打散的鸡蛋翻炒7加入剩米饭1小碗，压散，炒匀8加入青豆胡萝卜玉米粒9再加入火腿虾仁翻炒均匀10最后加入蚝油1茶匙，盐1小勺，鸡精1小勺，白胡椒粉1小勺，浇上香油1茶匙，翻炒均匀撒上葱花即可11很香...12成品图13成品图", "raw_material": "原料：草鸡蛋、鸡精、火腿肠、葱、剩米饭、青豆、胡萝卜、玉米粒、蚝油、香油、盐、料酒、虾仁、淀粉、食用油。"}}
{"canonical_name_zh": "沓烙馍", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:35458639b4e3e4859c920c02", "language": "Chinese", "question_image_ids": {"dish_image": ["image:fca9147a873a51dabab7dac9"], "practice_image": ["image:5a830164581964d3f363532e", "image:69326971d4bc4608428e2b4a", "image:422ab6ff0c02075a22d9fd92", "image:788d4ef2ba3b4c07dd0caf81"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "沓烙馍", "practice": "1电饼铛放油，把烙馍平摊上2把鸡蛋打散平铺在烙馍上，加少许盐、孜然，再平铺另一张烙馍在上面3把饼翻过来再煎，电饼铛的好处是不会糊，要是在炉上煎，要小火4两面金黄可以出锅了", "raw_material": "原料：烙馍、鸡蛋、盐、孜然。"}, "source_url": "https://home.meishichina.com/recipe-226131.html", "split": "chinese", "target_text": {"dish_name": "沓烙馍", "practice": "1电饼铛放油，把烙馍平摊上2把鸡蛋打散平铺在烙馍上，加少许盐、孜然，再平铺另一张烙馍在上面3把饼翻过来再煎，电饼铛的好处是不会糊，要是在炉上煎，要小火4两面金黄可以出锅了", "raw_material": "原料：烙馍、鸡蛋、盐、孜然。"}}
{"canonical_name_zh": "红烧狮子头", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:4c78ac558b362cbaf37c372e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:98b43f9843ef8f0579215c55"], "practice_image": ["image:688f5cea370b2b747a7017a7", "image:c3e7a37655af608511fab008", "image:9e326ada9282d35ce45f2479", "image:029d75282978f11cf91adbc0", "image:66f829d69220299038a3081e", "image:aa98e29efdce1ac8a9064cc8", "image:b09b37f15f24c96fc88de8a6", "image:bd34460e4ce1cfaa7abd5b9f", "image:9a969cb68328b3581a2b75e5", "image:20f2152eca5447606e97d989", "image:361c88b13ee7e9edc00e748f", "image:6a5dce2296d550e759d81d4e", "image:845a9d575155e2772f70285b", "image:4481a77d414e38547a436711", "image:966c98135dd308eeaa2ac6b0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "【海派经典】红烧狮子头", "practice": "1准备好食材。2将炸豆皮切小丁，放入烤箱中，中火烤至酥脆。（用来代替油条）3水发海米切末，跟葱末姜泥混合。4嫩豆腐用盘子压一会儿，去掉多余水分，青菜梗切末，一起放入盆中。5将盆中的豆腐与海米葱末拌匀。6猪肉馅儿撒绍兴酒少许，腌渍10分钟。7将猪肉馅与豆腐等混合，撒盐少许。8用力搅打馅料，边搅边淋入绍兴酒，直至馅料上劲儿。9将烤好的豆皮丁拌入馅料中。10取一有深度的小锅，放油烧热，下入反复摔打成圆形的狮子头，中火炸制。11炸约5分钟后捞出备用，待全部都炸好后，转大火提高油温复炸逼油，晾凉后冷冻保存。12炒锅内放油少许，加入蒜泥姜泥与一块八角，小火炒出香味。13放入解冻的狮子头，小火，将表面煎香。14烹入一勺绍兴酒，一勺酱油，少许糖。15加入清水没过狮子头表面，中小火炖制5分钟，大火收汁。16另起一锅加清水和少许盐，烫熟青菜。17将烧好的狮子头与烫好的青菜盛盘即可。18成品图（小清新版）19成品图（欢乐无限拌饭版）", "raw_material": "原料：猪绞肉、嫩豆腐、水发海米、上海青、油炸豆皮、葱泥、姜泥、蒜泥、盐、酱油、绍兴酒、八角。"}, "source_url": "https://home.meishichina.com/recipe-59433.html", "split": "chinese", "target_text": {"dish_name": "红烧狮子头", "practice": "1准备好食材。2将炸豆皮切小丁，放入烤箱中，中火烤至酥脆。（用来代替油条）3水发海米切末，跟葱末姜泥混合。4嫩豆腐用盘子压一会儿，去掉多余水分，青菜梗切末，一起放入盆中。5将盆中的豆腐与海米葱末拌匀。6猪肉馅儿撒绍兴酒少许，腌渍10分钟。7将猪肉馅与豆腐等混合，撒盐少许。8用力搅打馅料，边搅边淋入绍兴酒，直至馅料上劲儿。9将烤好的豆皮丁拌入馅料中。10取一有深度的小锅，放油烧热，下入反复摔打成圆形的狮子头，中火炸制。11炸约5分钟后捞出备用，待全部都炸好后，转大火提高油温复炸逼油，晾凉后冷冻保存。12炒锅内放油少许，加入蒜泥姜泥与一块八角，小火炒出香味。13放入解冻的狮子头，小火，将表面煎香。14烹入一勺绍兴酒，一勺酱油，少许糖。15加入清水没过狮子头表面，中小火炖制5分钟，大火收汁。16另起一锅加清水和少许盐，烫熟青菜。17将烧好的狮子头与烫好的青菜盛盘即可。18成品图（小清新版）19成品图（欢乐无限拌饭版）", "raw_material": "原料：猪绞肉、嫩豆腐、水发海米、上海青、油炸豆皮、葱泥、姜泥、蒜泥、盐、酱油、绍兴酒、八角。"}}
{"canonical_name_zh": "果味糯米藕", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:8d5835ace6e9f52dafd19b65", "language": "Chinese", "question_image_ids": {"dish_image": ["image:4e2455127dc7e20d8c598774"], "practice_image": ["image:1affb8b4f19de7ed1e357579", "image:555e7302f7f184dfa936fb18", "image:291c483444536b8b98eb0ba9", "image:a0f56fb0edb6ff943aff8826", "image:f732056ad0a6984adc60f6e5", "image:512756533b4d5140fefca783", "image:28cc10df41737f4a045e7b9e", "image:7916eab398b16edd8f9479c9", "image:30b07e0c614a6c64074b49ed", "image:d7f7a273692be52312caad6a", "image:fa49c5138f896b0c7d618eb0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "秋季藕正香——果味糯米藕", "practice": "1糯米清洗干净，用凉水浸泡一个晚上，早晨起床后沥干水分备用。2莲藕用钢丝球刷洗净表面的淤泥，在水龙头下冲洗干净。3在距离莲藕节头4-5厘米处的地方切开，用水冲洗一下藕眼，控干水分。4沥干水分的糯米开始装入藕眼中，边装边用筷子捅结实了。5装满所有的藕眼即可。6切下来的短藕节内不用装米，按切口处盖上，用牙签固定。7处理好的莲藕放入锅中，加水至淹没莲藕，红枣清洗干净加入。8加入冰糖。9加入红糖，开火，煮沸后转小火，慢火煮约1个小时。10苹果洗净切块，加入锅中。11继续小火慢煮约40分钟，至莲藕软糯，汤汁非常少即可关火，焖约二十分钟，即可起锅食用。", "raw_material": "原料：莲藕、糯米、红枣、苹果。"}, "source_url": "https://home.meishichina.com/recipe-95090.html", "split": "chinese", "target_text": {"dish_name": "果味糯米藕", "practice": "1糯米清洗干净，用凉水浸泡一个晚上，早晨起床后沥干水分备用。2莲藕用钢丝球刷洗净表面的淤泥，在水龙头下冲洗干净。3在距离莲藕节头4-5厘米处的地方切开，用水冲洗一下藕眼，控干水分。4沥干水分的糯米开始装入藕眼中，边装边用筷子捅结实了。5装满所有的藕眼即可。6切下来的短藕节内不用装米，按切口处盖上，用牙签固定。7处理好的莲藕放入锅中，加水至淹没莲藕，红枣清洗干净加入。8加入冰糖。9加入红糖，开火，煮沸后转小火，慢火煮约1个小时。10苹果洗净切块，加入锅中。11继续小火慢煮约40分钟，至莲藕软糯，汤汁非常少即可关火，焖约二十分钟，即可起锅食用。", "raw_material": "原料：莲藕、糯米、红枣、苹果。"}}
{"canonical_name_zh": "糯米藕", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:e0626b3427d693b0988f9dd3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:fd8f51da4d1e665fdb8cd01c"], "practice_image": ["image:52e560be56de0ac3e932ea63", "image:0137ee5ecfa8a72da5d1e1db", "image:bfa09628f8dfcacb565834e9", "image:64e0e8964921335ff4e77d7b", "image:5990b2ea6fa6f5893e1ef813", "image:0510312249ec079bedfb6eea", "image:613da1cb3676737478387423", "image:911158c21623efe6f573a247", "image:d5c69dbcc1c304e9c476fbc0", "image:45fecfcf92fd90f4f4b9c403", "image:6be6548fe6a5f0a16b1b6ced"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "给自己的宠爱——糯米藕", "practice": "1糯米里加白糖适量。2用温水泡两个小时。3莲藕用钢丝球轻轻擦洗掉外皮，清洗干净。4泡好的糯米控干水分。莲藕从藕节往里两公分的地方切断，把糯米装入藕眼里。边装边用筷子捅捅，保证藕眼里装满即可。5切掉的一小部分里也要装进糯米。6装好的一大一小两截莲藕用牙签固定好。7有一个藕的藕节不是很好，所以我干脆用一块苹果代替了藕节。8装好糯米并固定好藕节的莲藕放入锅里，加水，水量至少没过莲藕，放入冰糖和枸杞。9加入红糖。红糖和冰糖加入的量根据个人的口味而定，喜甜的朋友可以多放一些。10红枣清洗干净，放入锅内。11开火，水烧开后，转中火，慢慢炖。炖至汤汁明显变少后转小火。12直炖至汤汁几乎收干，莲藕软糯即可关火食用。", "raw_material": "原料：新鲜莲藕、糯米、红糖、冰糖、红枣、白糖、枸杞。"}, "source_url": "https://home.meishichina.com/recipe-36210.html", "split": "chinese", "target_text": {"dish_name": "糯米藕", "practice": "1糯米里加白糖适量。2用温水泡两个小时。3莲藕用钢丝球轻轻擦洗掉外皮，清洗干净。4泡好的糯米控干水分。莲藕从藕节往里两公分的地方切断，把糯米装入藕眼里。边装边用筷子捅捅，保证藕眼里装满即可。5切掉的一小部分里也要装进糯米。6装好的一大一小两截莲藕用牙签固定好。7有一个藕的藕节不是很好，所以我干脆用一块苹果代替了藕节。8装好糯米并固定好藕节的莲藕放入锅里，加水，水量至少没过莲藕，放入冰糖和枸杞。9加入红糖。红糖和冰糖加入的量根据个人的口味而定，喜甜的朋友可以多放一些。10红枣清洗干净，放入锅内。11开火，水烧开后，转中火，慢慢炖。炖至汤汁明显变少后转小火。12直炖至汤汁几乎收干，莲藕软糯即可关火食用。", "raw_material": "原料：新鲜莲藕、糯米、红糖、冰糖、红枣、白糖、枸杞。"}}
{"canonical_name_zh": "草鱼丸", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:b6ea2981754b45ff874aa9be", "language": "Chinese", "question_image_ids": {"dish_image": ["image:04881f978804b28fe2317dcf"], "practice_image": ["image:067396dbf55022f293ba5464", "image:7d987e51fe296269f8045f5a", "image:df9ae8bbd126909296765aac", "image:cce0c33c580f2f51b36105ef", "image:61eefc65ac85755a8e41611d", "image:538756c470e9c6a3d261181d", "image:afda556eba8f1deb54d55875", "image:263ac189f2f6fa294b37dc2a", "image:ca42d979d19a0c19062a56b8", "image:90c22bac7471c74152212682", "image:73665f6ca4686f34e73fa4de", "image:aee27aa0cf77365c93ef600f", "image:da4326428f0f265be720bce7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "草鱼丸", "practice": "1草鱼一条，去鳞去腮去内脏，清洗干净2去头去尾3将鱼身两侧的肉沿着鱼骨切下来4去掉鱼皮和紧帖鱼皮的红肉5切成大块，清洗一下，入破壁调理杯中，加适量清水6启动程序，调整速度，将鱼肉打成鱼肉糜7取一块沙布，将鱼肉糜入内，将多余的水挤出8鲜姜磨成姜末，香菜切碎末，根据口味加入盐、白糖、白胡椒粉少量淀粉；9用手抓住鱼肉糜，反复摔打，上劲儿10锅中放水，大火烧开，取适量的鱼肉糜在手上，左右手反复倒几下，成一个结实的鱼丸11入锅中，煮熟12鱼丸和鱼汤盛入碗中，鱼丸汤做好啦13清爽清淡有营养", "raw_material": "原料：草鱼肉、清水、鲜姜末、白胡椒粉、香菜、盐、白糖、淀粉。"}, "source_url": "https://home.meishichina.com/recipe-236638.html", "split": "chinese", "target_text": {"dish_name": "草鱼丸", "practice": "1草鱼一条，去鳞去腮去内脏，清洗干净2去头去尾3将鱼身两侧的肉沿着鱼骨切下来4去掉鱼皮和紧帖鱼皮的红肉5切成大块，清洗一下，入破壁调理杯中，加适量清水6启动程序，调整速度，将鱼肉打成鱼肉糜7取一块沙布，将鱼肉糜入内，将多余的水挤出8鲜姜磨成姜末，香菜切碎末，根据口味加入盐、白糖、白胡椒粉少量淀粉；9用手抓住鱼肉糜，反复摔打，上劲儿10锅中放水，大火烧开，取适量的鱼肉糜在手上，左右手反复倒几下，成一个结实的鱼丸11入锅中，煮熟12鱼丸和鱼汤盛入碗中，鱼丸汤做好啦13清爽清淡有营养", "raw_material": "原料：草鱼肉、清水、鲜姜末、白胡椒粉、香菜、盐、白糖、淀粉。"}}
{"canonical_name_zh": "雪梨狮子头", "corrected_cuisine_proposal": "淮扬菜", "dish_id": "dish:3a7b7269a1ce4ed165165c6e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a20f72cf89fdc30e1c42be4d"], "practice_image": ["image:914e02e30bca35b1247e1604", "image:d6aff83db60f409136c3c32a", "image:f311719fb26bbd3c6cd7c4df", "image:d9c2dc2e577f6a6bb4e45ccf", "image:26d8b97e8a6f593babffebde", "image:6e735170432e62372f5cdd11", "image:d075ba9c9c0fee4fa61bbd6c", "image:1cf4b884e69b5927c797cefc", "image:2865613355b292681f97bb7d", "image:fdc422e5e8756205f2a4259e", "image:b114b5e57f8d3cce3c67f059", "image:46fdf601904ff32fccd6abdb"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "淮扬菜", "source_text": {"dish_name": "雪梨狮子头", "practice": "1五花肉细切粗剁成稍大的颗粒。雪梨去皮洗净切成小丁备用。2白菜叶、菠菜叶洗净备用。葱、姜切成碎末备用。3先放入姜末拌开。4再放入葱末，加入一个鸡蛋顺着一个方向搅拌均匀，粉2-3次加入少许的水，将肉馅搅拌上劲。5放入切碎的雪梨，继续搅拌。6淀粉加入少许的水成湿淀粉。7肉馅中加入少许的湿淀粉继续搅匀并反复的摔打肉糜，使其上劲。8砂锅放入凉水，要宽一些的水，放在炉子上。将肉馅做成丸子状，放入砂锅中。9开火，将水烧开。10锅中放入葱段和姜片，加入少许的料酒。11锅开后，撇去血末。12盖上白菜叶，改小火慢炖2个小时。13丸子熟了，去掉白菜叶。14雪梨狮子头，晶莹剔透，非常鲜美。15菠菜叶用热汤烫软，装饰在狮子头上，上桌。", "raw_material": "原料：五花肉、雪梨、鸡蛋、鸡粉、盐、葱白、姜、料酒、白菜叶、菠菜叶、淀粉。"}, "source_url": "https://home.meishichina.com/recipe-242408.html", "split": "chinese", "target_text": {"dish_name": "雪梨狮子头", "practice": "1五花肉细切粗剁成稍大的颗粒。雪梨去皮洗净切成小丁备用。2白菜叶、菠菜叶洗净备用。葱、姜切成碎末备用。3先放入姜末拌开。4再放入葱末，加入一个鸡蛋顺着一个方向搅拌均匀，粉2-3次加入少许的水，将肉馅搅拌上劲。5放入切碎的雪梨，继续搅拌。6淀粉加入少许的水成湿淀粉。7肉馅中加入少许的湿淀粉继续搅匀并反复的摔打肉糜，使其上劲。8砂锅放入凉水，要宽一些的水，放在炉子上。将肉馅做成丸子状，放入砂锅中。9开火，将水烧开。10锅中放入葱段和姜片，加入少许的料酒。11锅开后，撇去血末。12盖上白菜叶，改小火慢炖2个小时。13丸子熟了，去掉白菜叶。14雪梨狮子头，晶莹剔透，非常鲜美。15菠菜叶用热汤烫软，装饰在狮子头上，上桌。", "raw_material": "原料：五花肉、雪梨、鸡蛋、鸡粉、盐、葱白、姜、料酒、白菜叶、菠菜叶、淀粉。"}}
{"canonical_name_zh": "毛氏红烧肉", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:4f2ea223f8ab0cf1451b8742", "language": "Chinese", "question_image_ids": {"dish_image": ["image:13dc65e1bac461e9ce0c259a"], "practice_image": ["image:464db16f30a4410db444ac13", "image:fb37209df600f349baa95416", "image:9149a1f5ae8e8a4ec32a6918", "image:e9a2ffe00719aa9b7a6c7154", "image:c48f26f87fb2c3edd4c3f8a5", "image:c7a8f02c34ece4b6068bf4e3", "image:c7f96011deccd2e708cf73e2", "image:f48cf5a8461df6dc1f6e4592", "image:7f731e4f636a0dccaec85af2", "image:185698bd3335e5e332c7e101", "image:935ff8a4fcc991a29af2cc91", "image:8f5b9abe689120f013f17056", "image:3a4c0225399291235750461c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "【不加一滴酱油，炒出漂亮光泽】 毛氏红烧肉", "practice": "1准备好材料。2五花肉洗净后切块。3切好葱段，姜片，蒜末；干辣椒，八角，香叶洗净。4白糖50g，热水100g.5锅内倒少许油，把五花肉放入煎。6煎至表皮变黄乘出。（会有很多油煎出来，这样吃着也不会觉得腻。）7把白糖全部放入锅内，加入30g的热水，开小火。8用铲子不停搅拌至白糖熔化。9白糖变成大泡泡的时候，再加入30g热水，继续小火搅拌。10等到白糖变成淡淡的焦黄色后，把剩余的热水全部倒入锅内，关火，用铲子搅拌均匀，倒出。11锅内，倒少许油，把葱断，姜片，蒜末，八角，香叶，干辣椒全部放入锅内炒香。12炒香后把煎好的五花肉放入锅内翻炒下后，加入料酒10g，炒匀。13把炒好的糖色倒入锅内，使糖色均匀地包裹着肉块。14倒入热水，没过肉块。15盖上盖，大火烧开后转中小火慢煨40分钟左右。（中途记得开盖翻炒均匀）16最后等汤汁剩余1/3的时候，加入盐2g,开大火收汁即可。看，没加一滴酱油，成品却是如此的诱人。17在炒糖色的时候要有耐心，一定要用小火炒至，糊了就会发苦的。18第15步骤中烧煮的具体时间视肉量而定。", "raw_material": "原料：五花肉、香葱、蒜、姜、干辣椒、八角、香叶、白糖、盐、料酒。"}, "source_url": "https://home.meishichina.com/recipe-66618.html", "split": "chinese", "target_text": {"dish_name": "毛氏红烧肉", "practice": "1准备好材料。2五花肉洗净后切块。3切好葱段，姜片，蒜末；干辣椒，八角，香叶洗净。4白糖50g，热水100g.5锅内倒少许油，把五花肉放入煎。6煎至表皮变黄乘出。（会有很多油煎出来，这样吃着也不会觉得腻。）7把白糖全部放入锅内，加入30g的热水，开小火。8用铲子不停搅拌至白糖熔化。9白糖变成大泡泡的时候，再加入30g热水，继续小火搅拌。10等到白糖变成淡淡的焦黄色后，把剩余的热水全部倒入锅内，关火，用铲子搅拌均匀，倒出。11锅内，倒少许油，把葱断，姜片，蒜末，八角，香叶，干辣椒全部放入锅内炒香。12炒香后把煎好的五花肉放入锅内翻炒下后，加入料酒10g，炒匀。13把炒好的糖色倒入锅内，使糖色均匀地包裹着肉块。14倒入热水，没过肉块。15盖上盖，大火烧开后转中小火慢煨40分钟左右。（中途记得开盖翻炒均匀）16最后等汤汁剩余1/3的时候，加入盐2g,开大火收汁即可。看，没加一滴酱油，成品却是如此的诱人。17在炒糖色的时候要有耐心，一定要用小火炒至，糊了就会发苦的。18第15步骤中烧煮的具体时间视肉量而定。", "raw_material": "原料：五花肉、香葱、蒜、姜、干辣椒、八角、香叶、白糖、盐、料酒。"}}
{"canonical_name_zh": "酱椒鱼头", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:4416e80379f1271cd73ffd23", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ced167c3f6a5b7b1da81ae71"], "practice_image": ["image:a15a0fb4ba0c8da46eb80e3d", "image:3c222b6a5e8dc778306642c3", "image:1683824679752736fafdc469", "image:964ddd7aa1f23a4f764e07a5", "image:899a3446bbbf32c22bddf710", "image:2065cd872e61dac949533837"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "两步做成酱椒鱼头", "practice": "1先去菜场买条新鲜的花鲢鱼头，鱼头大小在1.5斤左右，一定要新鲜的，洗净在表面切出道口，方便入味。2切好葱段和姜片备用3准备适量生抽或鲜味酱油4将以上所有料混合在一起，腌制30分钟5把腌制好的鱼头平铺在蒸盘上，表面均匀涂上酱椒鱼头风味酱，上蒸笼蒸16分钟即可。6美味就是这么简单，味道保证喜欢吃辣的吃货爱不释手，第一次做还是比较有成就感。", "raw_material": "原料：鱼头、姜片、葱段、生抽、酱椒酱。"}, "source_url": "https://home.meishichina.com/recipe-321082.html", "split": "chinese", "target_text": {"dish_name": "酱椒鱼头", "practice": "1先去菜场买条新鲜的花鲢鱼头，鱼头大小在1.5斤左右，一定要新鲜的，洗净在表面切出道口，方便入味。2切好葱段和姜片备用3准备适量生抽或鲜味酱油4将以上所有料混合在一起，腌制30分钟5把腌制好的鱼头平铺在蒸盘上，表面均匀涂上酱椒鱼头风味酱，上蒸笼蒸16分钟即可。6美味就是这么简单，味道保证喜欢吃辣的吃货爱不释手，第一次做还是比较有成就感。", "raw_material": "原料：鱼头、姜片、葱段、生抽、酱椒酱。"}}
{"canonical_name_zh": "乡里腊肉炒蒜苔", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:27549d1830c08da7fc2d060a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:74dde7224d37e466ecf92ea5"], "practice_image": ["image:23f1d4f51376ada61758de63", "image:3dab247eacbc0b30ebec6610", "image:d9dcf6c1d02f668f5e5d18bf", "image:5df4fb60434b4bbcf0449c35", "image:e07acaec120b1242916d6a3f", "image:368cee081ad27b542784e64e", "image:27ff03eec4b613d923259335", "image:4e3dbf093f2476a901c89112", "image:3e8de843ea34ec1f97a5faa7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "乡里腊肉炒蒜苔", "practice": "1蒜苔用手扳成3厘米左右的段2腊肉放高压锅蒸10分钟3切片4大红辣椒切块，大蒜切粒，小红椒切末5锅里放植物油放腊肉中火煸至腊肉卷曲，盛出来6炒腊肉的用将蒜苔大火煸炒2分钟7放红辣椒大蒜粒加适量盐煸炒2分钟8将炒好的腊肉放进去加生抽，老抽快速拌匀即可9看看透明的哦！", "raw_material": "原料：乡里腊肉、蒜苔、大红椒、小红椒、大蒜、盐、生抽、老抽。"}, "source_url": "https://home.meishichina.com/recipe-233718.html", "split": "chinese", "target_text": {"dish_name": "乡里腊肉炒蒜苔", "practice": "1蒜苔用手扳成3厘米左右的段2腊肉放高压锅蒸10分钟3切片4大红辣椒切块，大蒜切粒，小红椒切末5锅里放植物油放腊肉中火煸至腊肉卷曲，盛出来6炒腊肉的用将蒜苔大火煸炒2分钟7放红辣椒大蒜粒加适量盐煸炒2分钟8将炒好的腊肉放进去加生抽，老抽快速拌匀即可9看看透明的哦！", "raw_material": "原料：乡里腊肉、蒜苔、大红椒、小红椒、大蒜、盐、生抽、老抽。"}}
{"canonical_name_zh": "剁椒蒸鸡翅", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:cf7aa98ea1550b3eabc7d6e7", "language": "Chinese", "question_image_ids": {"dish_image": ["image:65e9df18de4d65cc789cfcee"], "practice_image": ["image:b92f0c26be833f66e1b5dd43", "image:7b7d3495d8b952d136183dd9", "image:049e4018ac58b02f8b9655d8", "image:1c0eae76e7d75d4bef24b91e", "image:99bc97618b435292c0972f0e", "image:ba4f6f08181203fbe651decf", "image:156d1ba96e0fda0ce63280d4", "image:9c2b50328340a6756f6d6f74", "image:1983b196dd2660b4df49b572", "image:47ede8ccf3822442f438b0b4", "image:06e60fd257b851bcc33d6d4f", "image:ebf89110c23edcb10d61c5fe"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "剁椒蒸鸡翅", "practice": "1鸡翅洗净，剁成小块冷水下锅，加入少许料酒，葱段，焯一下水。2焯水后的鸡翅捞出沥干水分备用。3锅中热油，放入姜末和蒜末小火炒香，在加入剁椒炒香。4倒入鸡翅小火翻炒均匀，裹上酱料，加入适量盐和少许白糖。（白糖是为了中和咸味和提鲜的作用。）5翻炒均匀后盛出装入盘中，放入蒸锅上汽后大火蒸十二分钟即可。6出锅后撒上葱花即可。", "raw_material": "原料：鸡翅中、剁椒、葱、料酒、盐、白糖、蒜、姜。"}, "source_url": "https://home.meishichina.com/recipe-371616.html", "split": "chinese", "target_text": {"dish_name": "剁椒蒸鸡翅", "practice": "1鸡翅洗净，剁成小块冷水下锅，加入少许料酒，葱段，焯一下水。2焯水后的鸡翅捞出沥干水分备用。3锅中热油，放入姜末和蒜末小火炒香，在加入剁椒炒香。4倒入鸡翅小火翻炒均匀，裹上酱料，加入适量盐和少许白糖。（白糖是为了中和咸味和提鲜的作用。）5翻炒均匀后盛出装入盘中，放入蒸锅上汽后大火蒸十二分钟即可。6出锅后撒上葱花即可。", "raw_material": "原料：鸡翅中、剁椒、葱、料酒、盐、白糖、蒜、姜。"}}
{"canonical_name_zh": "回味米粉", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:7bf24bb41cee488766c0e2c5", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9df06456907148ad13cdf18e"], "practice_image": ["image:b982c3c83679ea0308e5e185", "image:a246772a4064cc8386271d98", "image:14dd2f810882ca29adb473e5", "image:48ea40f0de3a2fabc7b2f097", "image:f8086b93e23901d721020cb0", "image:9ee9ba41716848ad9bbf5a71"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "回味米粉", "practice": "1准备米粉一个。2火锅丸子几个。3这是剩的炒鸡肉。4水烧开放入米粉煮，米粉软了之后加入几块鸡肉，一些菜汁，加入火锅丸子，放入适量盐和酱油，中火煮。5等米粉熟透后放入葱花，关火。6出锅，盛碗便可享用啦，很美味，把剩菜的价值发挥到了极致。", "raw_material": "原料：米粉、剩菜、火锅丸子、葱花、酱油。"}, "source_url": "https://home.meishichina.com/recipe-386105.html", "split": "chinese", "target_text": {"dish_name": "回味米粉", "practice": "1准备米粉一个。2火锅丸子几个。3这是剩的炒鸡肉。4水烧开放入米粉煮，米粉软了之后加入几块鸡肉，一些菜汁，加入火锅丸子，放入适量盐和酱油，中火煮。5等米粉熟透后放入葱花，关火。6出锅，盛碗便可享用啦，很美味，把剩菜的价值发挥到了极致。", "raw_material": "原料：米粉、剩菜、火锅丸子、葱花、酱油。"}}
{"canonical_name_zh": "爆炒鸡胗", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:e13d35b10c3ff934848fea82", "language": "Chinese", "question_image_ids": {"dish_image": ["image:fa6cba186b3c2cc7f871a2ab"], "practice_image": ["image:aee5557084f9f7fab450b7ab", "image:bf44268c1baac2cccfd92ff8", "image:b8a5f560969fd5bfac4e51f5", "image:2e047287c4ff8bcd1aa27457", "image:d2d15bddfb31748e8cb9df7c", "image:4936273c1bf1a2e057c8ef9b", "image:69c1b0c1eb2d80ba3c6bddad", "image:fe37fd6cca7326fb0cc4abba"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "夏日里做个超下饭的——爆炒鸡胗", "practice": "1鸡胗清洗干净，去掉杂质，切成小片。2姜切丝。3蒜切碎4青红椒切丝。5切好的鸡胗用少量盐，大喜大烤肉酱，白胡椒粉，料酒，切好姜丝的一半腌制20分钟。6锅内倒油，烧热，放入剩下的姜丝，蒜炒香。7倒入腌好的鸡胗大火爆炒，过程中倒入蒜蓉辣酱，炒至鸡胗8成熟。8最后放入青红椒丝炒至成熟即可。", "raw_material": "原料：鸡胗、青红辣椒、姜、蒜、盐、蒜蓉辣酱、大喜大烤肉酱、白胡椒粉、料酒。"}, "source_url": "https://home.meishichina.com/recipe-111068.html", "split": "chinese", "target_text": {"dish_name": "爆炒鸡胗", "practice": "1鸡胗清洗干净，去掉杂质，切成小片。2姜切丝。3蒜切碎4青红椒切丝。5切好的鸡胗用少量盐，大喜大烤肉酱，白胡椒粉，料酒，切好姜丝的一半腌制20分钟。6锅内倒油，烧热，放入剩下的姜丝，蒜炒香。7倒入腌好的鸡胗大火爆炒，过程中倒入蒜蓉辣酱，炒至鸡胗8成熟。8最后放入青红椒丝炒至成熟即可。", "raw_material": "原料：鸡胗、青红辣椒、姜、蒜、盐、蒜蓉辣酱、大喜大烤肉酱、白胡椒粉、料酒。"}}
{"canonical_name_zh": "千连福万字扣肉", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:08f1b5d2d67a2cbfab1dee08", "language": "Chinese", "question_image_ids": {"dish_image": ["image:01d8c6ad3e86573cb47c77d1"], "practice_image": ["image:09b9cc6e23e74c0d6efd2620", "image:e4a194e92d3da967b48ea682", "image:44af0f8a12f9ea90fb463a6c", "image:2cabc746eb504dd9c0fded08", "image:6e1c1fbfc8626bbdad04ec83", "image:1a3854f4ce0021862ff2ac8d", "image:4cd3d3e046c04be2d9a8cdbe", "image:4cf4f1f96ebe372ebb6680a6", "image:4e21359a0e8bc77650cc086c", "image:ba986dbd777be36f6ed6d040", "image:fa4d0763131cacacca1b558f", "image:e8daf6cfa17a83f78bd3570b", "image:66b3b61ae21b15766d587176", "image:02e57cc7d6e5469bd0792234", "image:71c84cbf736453b3f023e8ee"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "家宴大菜“千连福万字扣肉”", "practice": "1五花肉方、绍兴花雕酒、酱油、香醋、蚝油、冰糖、鸡精、白胡椒粉、大葱、老姜、八角、桂皮、干香菇、冬笋、菜心、烹调油、清水、水淀粉。2往肉方里倒入黄酒和酱油，然后用手抹匀腌制一小时备用。3往干香菇里倒入热水把其泡发备用。4把腌制好的肉方用厨房纸吸净上面的腌料汁。5往煎锅中倒入少许油烧热，下入腌制好的肉方用中火进行煎炸。6在煎的时候盖上锅盖防止爆溅，先煎皮面，煎三分钟后翻面开始煎肉面，然后再翻过来煎皮面。7把皮面煎至金黄呈虎皮色便可取出。8另起锅，倒入100克绍兴花雕酒，锅中再倒入适量的清水，然后把泡发的香菇连同香菇水一同倒入锅中，放入冬笋片，再放入葱、姜、冰糖、八角和桂皮，最后放入炸好的肉方。9盖好锅盖用中火煮5分钟，然后把肉方翻面煮至5成熟。10把肉方稍晾，然后把肉方立起来，用刀切成薄厚合适的连刀片，当每切到肉方九十度的拐角处时，便旋转九十度继续切但不要切断，按此方法把肉方从头到尾切成一条长的连刀片。11切好后，把长形肉片再还原成肉方形状。12然后皮面朝下码入碗中。13里面放入煮过的冬笋片和香菇铺平码放整齐，在碗里倒入三分之一的黄酒。14把煮肉汤汁里的葱姜等调料捞出不要，然后往汤中放入酱油、鸡精、香醋等调匀煮开，汤煮开后用勺把汤舀入碗中。15把碗放入笼中。16把笼上蒸锅用中火蒸制两小时，蒸两小时后取出。17把碗中的汤汁滗入锅中，滗出汤汁后，把碗倒扣在盘中。18然后取下碗，用事先烫熟的菜心围边，接下来往汤里倒入蚝油调匀，汤汁里再放入少许胡椒粉搅匀，然后用水淀粉勾芡。19待芡汁糊化后把芡汁浇在肉方上。20稍事点缀便可上桌享用，此菜便制作完成。", "raw_material": "原料：五花肉方、油菜心、冬笋、干香菇、绍兴花雕酒、酱油、香醋、蚝油、冰糖、鸡精、白胡椒粉、大葱、老姜、八角、桂皮。"}, "source_url": "https://home.meishichina.com/recipe-17840.html", "split": "chinese", "target_text": {"dish_name": "千连福万字扣肉", "practice": "1五花肉方、绍兴花雕酒、酱油、香醋、蚝油、冰糖、鸡精、白胡椒粉、大葱、老姜、八角、桂皮、干香菇、冬笋、菜心、烹调油、清水、水淀粉。2往肉方里倒入黄酒和酱油，然后用手抹匀腌制一小时备用。3往干香菇里倒入热水把其泡发备用。4把腌制好的肉方用厨房纸吸净上面的腌料汁。5往煎锅中倒入少许油烧热，下入腌制好的肉方用中火进行煎炸。6在煎的时候盖上锅盖防止爆溅，先煎皮面，煎三分钟后翻面开始煎肉面，然后再翻过来煎皮面。7把皮面煎至金黄呈虎皮色便可取出。8另起锅，倒入100克绍兴花雕酒，锅中再倒入适量的清水，然后把泡发的香菇连同香菇水一同倒入锅中，放入冬笋片，再放入葱、姜、冰糖、八角和桂皮，最后放入炸好的肉方。9盖好锅盖用中火煮5分钟，然后把肉方翻面煮至5成熟。10把肉方稍晾，然后把肉方立起来，用刀切成薄厚合适的连刀片，当每切到肉方九十度的拐角处时，便旋转九十度继续切但不要切断，按此方法把肉方从头到尾切成一条长的连刀片。11切好后，把长形肉片再还原成肉方形状。12然后皮面朝下码入碗中。13里面放入煮过的冬笋片和香菇铺平码放整齐，在碗里倒入三分之一的黄酒。14把煮肉汤汁里的葱姜等调料捞出不要，然后往汤中放入酱油、鸡精、香醋等调匀煮开，汤煮开后用勺把汤舀入碗中。15把碗放入笼中。16把笼上蒸锅用中火蒸制两小时，蒸两小时后取出。17把碗中的汤汁滗入锅中，滗出汤汁后，把碗倒扣在盘中。18然后取下碗，用事先烫熟的菜心围边，接下来往汤里倒入蚝油调匀，汤汁里再放入少许胡椒粉搅匀，然后用水淀粉勾芡。19待芡汁糊化后把芡汁浇在肉方上。20稍事点缀便可上桌享用，此菜便制作完成。", "raw_material": "原料：五花肉方、油菜心、冬笋、干香菇、绍兴花雕酒、酱油、香醋、蚝油、冰糖、鸡精、白胡椒粉、大葱、老姜、八角、桂皮。"}}
{"canonical_name_zh": "湖南剁椒", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:5fab1f2dddfb497f838101b0", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b8ea1a77a10602aef8d0cfaa"], "practice_image": ["image:e7c339d54dba184e9b2b65b3", "image:bb9e4cf6c50d628b918888a7", "image:dcf1c60866eb081d3eb2bba3", "image:da5209ec0662c55244cc9571", "image:3fb57632095548a84f6c7aae", "image:2383d6c2e6450d8e132d7d18", "image:403eac862cb13c2a8353af42", "image:6f0d48cd4bf9fd03af5e7e95", "image:a758b3fcbb07a770ab9f2f1c", "image:549dcf270336106b2ba8d051"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "湖南剁椒", "practice": "1先将红辣椒和仔姜头天洗好，沥干水分。（可以用太阳底下小晒一会儿。）2然后切成如小拇指大小一致的辣椒块。（个人经验：切太小不易储存，太大又不雅观。）3……4切好后装入大盆中，等待下一步操作。5风干后的仔姜切成小块，很多人喜欢切成碎末。但我觉得这样更有味道。更能体现出湖南人的霸蛮。6然后将切好的仔姜跟红辣椒装一起，加入食盐。（这时一定不要吝啬你家的盐，成功与否全看盐的比例。个人经验就是比平时炒菜多四五倍的盐。）7现在就搅拌均匀。有的人喜欢在这个时候加入少许高度白酒。8……9然后，红辣椒与仔姜的水分会大部分给逼出来。逼出来的水，千万不要装入容器中。因为那会大大地影响口感与质感。10然后慢慢的从上往下一层一层装入容器中。封存一周左右就可以吃了。那酸爽你懂的。", "raw_material": "原料：仔姜、三湘红辣椒、白酒、蒜头、食盐。"}, "source_url": "https://home.meishichina.com/recipe-290101.html", "split": "chinese", "target_text": {"dish_name": "湖南剁椒", "practice": "1先将红辣椒和仔姜头天洗好，沥干水分。（可以用太阳底下小晒一会儿。）2然后切成如小拇指大小一致的辣椒块。（个人经验：切太小不易储存，太大又不雅观。）3……4切好后装入大盆中，等待下一步操作。5风干后的仔姜切成小块，很多人喜欢切成碎末。但我觉得这样更有味道。更能体现出湖南人的霸蛮。6然后将切好的仔姜跟红辣椒装一起，加入食盐。（这时一定不要吝啬你家的盐，成功与否全看盐的比例。个人经验就是比平时炒菜多四五倍的盐。）7现在就搅拌均匀。有的人喜欢在这个时候加入少许高度白酒。8……9然后，红辣椒与仔姜的水分会大部分给逼出来。逼出来的水，千万不要装入容器中。因为那会大大地影响口感与质感。10然后慢慢的从上往下一层一层装入容器中。封存一周左右就可以吃了。那酸爽你懂的。", "raw_material": "原料：仔姜、三湘红辣椒、白酒、蒜头、食盐。"}}
{"canonical_name_zh": "老坛酸辣椒炒酥鱼块", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:3a543a40977bd55923571451", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b58a2384bbd0ba669855aad0"], "practice_image": ["image:b7db1e2e980f704177f1a2d4", "image:c9bb75ec8f3e32f43fe95118", "image:12480323e66e8a564679edb6", "image:9ff34c89597ac44be7648d01", "image:1f943b672672e2856310800f", "image:314cd3d5ff92fa70b83af516", "image:9c5c6756d0c8324f0128959b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "湘味——老坛酸辣椒炒酥鱼块", "practice": "1拿出老坛酸辣椒2泡椒切段、红尖椒切段、姜切片、大蒜拍散、酥鱼块3起锅热冷油，放入姜片、蒜头块4蒜黄点放入红尖椒炒软，放适量盐5放入酥鱼块，鱼块受热后6放入泡椒段，同时放入适量的生抽，倒入少许纯净水，鱼块均匀受热后（不能煮太久，否则泡椒就不脆了）7大火收汁出锅，酥香、酸辣、开胃。", "raw_material": "原料：酥鱼块、老坛酸辣椒、姜、蒜、小红尖椒、盐、生抽。"}, "source_url": "https://home.meishichina.com/recipe-354150.html", "split": "chinese", "target_text": {"dish_name": "老坛酸辣椒炒酥鱼块", "practice": "1拿出老坛酸辣椒2泡椒切段、红尖椒切段、姜切片、大蒜拍散、酥鱼块3起锅热冷油，放入姜片、蒜头块4蒜黄点放入红尖椒炒软，放适量盐5放入酥鱼块，鱼块受热后6放入泡椒段，同时放入适量的生抽，倒入少许纯净水，鱼块均匀受热后（不能煮太久，否则泡椒就不脆了）7大火收汁出锅，酥香、酸辣、开胃。", "raw_material": "原料：酥鱼块、老坛酸辣椒、姜、蒜、小红尖椒、盐、生抽。"}}
{"canonical_name_zh": "湘汁捞花甲", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:31ace4284adec210860b959b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3f561eb77bc02ec4aac062ca"], "practice_image": ["image:7e72c02106cf4d656494dc7f", "image:be185660cbcae009fbf373c4", "image:ac454458eddcc7858c5f4620", "image:e22ab41512e73bf810711d22", "image:d395b22a5b7c80d416d276a4", "image:7b33a463f1390b6c506df7c1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "湘汁捞花甲", "practice": "1买回来的花甲放用过面的水泡半小时（放少许盐可以把花甲养得很干净）2用开水煮熟花甲，然后摆盘成如图的样子3将辣椒和蒜弄成如图的辣椒末和蒜末4放少许花生油进去炒锅，将辣椒末和蒜末放进去翻炒1分钟5将翻炒后的辣椒末和蒜末盛进碗里，放陈醋、酱油、香菜末和橄榄油进去搅拌均匀6把调料均匀铺到摆好的花甲上面，把黄瓜切片摆盘", "raw_material": "原料：花甲、酱油、盐、辣椒、香菜、青瓜、花生油、橄榄油、陈醋。"}, "source_url": "https://home.meishichina.com/recipe-296121.html", "split": "chinese", "target_text": {"dish_name": "湘汁捞花甲", "practice": "1买回来的花甲放用过面的水泡半小时（放少许盐可以把花甲养得很干净）2用开水煮熟花甲，然后摆盘成如图的样子3将辣椒和蒜弄成如图的辣椒末和蒜末4放少许花生油进去炒锅，将辣椒末和蒜末放进去翻炒1分钟5将翻炒后的辣椒末和蒜末盛进碗里，放陈醋、酱油、香菜末和橄榄油进去搅拌均匀6把调料均匀铺到摆好的花甲上面，把黄瓜切片摆盘", "raw_material": "原料：花甲、酱油、盐、辣椒、香菜、青瓜、花生油、橄榄油、陈醋。"}}
{"canonical_name_zh": "干炒土豆", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:3b6819dc22da5daf2a10d594", "language": "Chinese", "question_image_ids": {"dish_image": ["image:268dd49bd86d44272c1c6ecf"], "practice_image": ["image:8e84c579070128a80a7f8268", "image:fbef9dd8ab664ca67e5c4fe3", "image:b6fc8f9b6e054e58cf17a7fd", "image:71d1c5edf0e2521215561549", "image:cd64793a4d2cd5afeb830889", "image:da4b029d8bd5a76c87fac0ca", "image:bbe19cee9cbddb5f9c9dab1c", "image:e061faf8e825801072857684", "image:e0e3cef4d2e39285c7886c97"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "湘潭风味“干炒土豆”", "practice": "1先把土豆切丁，锅中放适量油煸炒土豆。2把土豆煸至微黄捞出备用。3锅中留底油下入豆豉和花椒煸炒。4把豆豉花椒煸香后下入干辣椒煸炒，然后倒入葱花和蒜片共同煸炒。5把小料炒香后倒入土豆丁煸炒均匀。6然后倒入青红辣椒煸炒，用味精和盐调味。7再撒入适量白糖炒匀。8出锅前淋入适量白米醋炒匀，然后便可出锅。9出锅码盘便可上桌食用。", "raw_material": "原料：去皮土豆、红辣椒丁、青辣椒丁、豆豉、干辣椒、花椒、盐、味精、白糖、白米醋、葱花、蒜片、烹调油。"}, "source_url": "https://home.meishichina.com/recipe-30896.html", "split": "chinese", "target_text": {"dish_name": "干炒土豆", "practice": "1先把土豆切丁，锅中放适量油煸炒土豆。2把土豆煸至微黄捞出备用。3锅中留底油下入豆豉和花椒煸炒。4把豆豉花椒煸香后下入干辣椒煸炒，然后倒入葱花和蒜片共同煸炒。5把小料炒香后倒入土豆丁煸炒均匀。6然后倒入青红辣椒煸炒，用味精和盐调味。7再撒入适量白糖炒匀。8出锅前淋入适量白米醋炒匀，然后便可出锅。9出锅码盘便可上桌食用。", "raw_material": "原料：去皮土豆、红辣椒丁、青辣椒丁、豆豉、干辣椒、花椒、盐、味精、白糖、白米醋、葱花、蒜片、烹调油。"}}
{"canonical_name_zh": "手撕包菜", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:8ddd3440d157278cc663b92e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:6dfe2b5203298d5c9e544623"], "practice_image": ["image:8378634e1d04afe22e1d4e4f", "image:7753d0593bf0df94d992b62a", "image:ae83b1cc97b88b4c10ac57e6", "image:bdd9738dbc120418547fac64", "image:dd684c9c953e6e3f37bd556b", "image:3b09580d12aef25989a48f9c", "image:cd9d986408795e2d9c15f4ac", "image:5626347b5c53c04ddb1ee126", "image:1aac38f0f790b535b7526167", "image:ef8ff9d9b93e0ebb986b255e", "image:b9493509bd0f59fc2ac8be65", "image:4e4fc22d2f8e14a6b7df20c2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "炒出麻辣鲜香，爽脆清甜【手撕包菜】需要掌握的五个要诀", "practice": "1锅烧微热时，将一勺猪油放入。2油烧热后，下葱姜蒜煸出香味。3将干辣椒段和花椒也一并下入。4快速煸炒，这个过程一定要快，要想香料的味道煸出的更透彻，可以将火稍微调小点。5下肉片（肉片是提前将五花肉煮至8成熟，捞出，控干水分，再切成薄片。），将肉片煸炒至微微吐油，肥肉变的透明油亮。6倒入一勺生抽和一勺老抽。7快速翻炒，让肉片上色和增香。8倒入包菜。9迅速将包菜和肉片翻炒均匀，让每一片包菜叶子都裹上肉片上的油。10一勺白糖。11一勺盐。12快速翻炒几下，出锅！13入口麻辣鲜香，爽脆清甜，老板儿，再添一碗白饭来~~", "raw_material": "原料：包菜、肉片、葱姜蒜、干辣椒、花椒、猪油、生抽、老抽、白糖、盐。"}, "source_url": "https://home.meishichina.com/recipe-46569.html", "split": "chinese", "target_text": {"dish_name": "手撕包菜", "practice": "1锅烧微热时，将一勺猪油放入。2油烧热后，下葱姜蒜煸出香味。3将干辣椒段和花椒也一并下入。4快速煸炒，这个过程一定要快，要想香料的味道煸出的更透彻，可以将火稍微调小点。5下肉片（肉片是提前将五花肉煮至8成熟，捞出，控干水分，再切成薄片。），将肉片煸炒至微微吐油，肥肉变的透明油亮。6倒入一勺生抽和一勺老抽。7快速翻炒，让肉片上色和增香。8倒入包菜。9迅速将包菜和肉片翻炒均匀，让每一片包菜叶子都裹上肉片上的油。10一勺白糖。11一勺盐。12快速翻炒几下，出锅！13入口麻辣鲜香，爽脆清甜，老板儿，再添一碗白饭来~~", "raw_material": "原料：包菜、肉片、葱姜蒜、干辣椒、花椒、猪油、生抽、老抽、白糖、盐。"}}
{"canonical_name_zh": "炖臭豆腐", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:dc3e9df80212ed02cfff8a0e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ce6a72bf0b740903dee31f5c"], "practice_image": ["image:69d2b94a5df9d9999e185c87", "image:c983022e9dbfb8a2a7a9dcb3", "image:dcb30e0d9bffff71835b1a6d", "image:3ddd49216ffe7b1456aed3a6", "image:f111b617e2a36898dcb78435", "image:929644275e4c41eccff81ed7", "image:cdee76d9da35e2f9b7f1e3a3", "image:2d682619d314c3bcab44ef65"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "炖臭豆腐", "practice": "1臭豆腐一块，本来密密麻麻的有软软的白色的小菌丝的，那塑料袋一提回来就全被碰掉了，2切片，（切的时候小心，臭豆腐很脆弱的，很容易变形，）3一片一片的铺在碗上，用搭积木的方法，不要全部粘在一起，4全部累完，5淋上适量色拉油，6淋入适量盐水，（不要太咸，淡一点的）7均匀的撒上一层辣椒面，8上锅小火蒸20min左右即可，出锅后撒上点点葱花，", "raw_material": "原料：臭豆腐、辣椒面、水、盐、色拉油。"}, "source_url": "https://home.meishichina.com/recipe-248795.html", "split": "chinese", "target_text": {"dish_name": "炖臭豆腐", "practice": "1臭豆腐一块，本来密密麻麻的有软软的白色的小菌丝的，那塑料袋一提回来就全被碰掉了，2切片，（切的时候小心，臭豆腐很脆弱的，很容易变形，）3一片一片的铺在碗上，用搭积木的方法，不要全部粘在一起，4全部累完，5淋上适量色拉油，6淋入适量盐水，（不要太咸，淡一点的）7均匀的撒上一层辣椒面，8上锅小火蒸20min左右即可，出锅后撒上点点葱花，", "raw_material": "原料：臭豆腐、辣椒面、水、盐、色拉油。"}}
{"canonical_name_zh": "板栗烧鸡", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:8c8ebf97c2ede825bac3da9b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:1b051fcb52a881bc53811a8c"], "practice_image": ["image:2a7f8fa930b25e44ed3250eb", "image:ee3027e4e6b5b0408771a02a", "image:de721cf4779e91e5da1769d8", "image:e11d8789a16dd7d714bb6fb7", "image:5a54e25f043ecf510b7cf633", "image:cf8abb709cfacf2f9e23f7bf", "image:d1547f8a532691766f06c17e", "image:777177661e0e17bdae0646d8", "image:39808e1f75154513e044d64b", "image:fae1856bced4e52a19bc20af", "image:1de6a786fba63105667879a9", "image:7b9a085e6e7492f72f76c1fa", "image:a59a80291fa3ec3e9e7f12a8", "image:b721b8a25642971230e029cd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "秋冬营养滋补美食——板栗烧鸡", "practice": "1将板栗洗净先用刀开口，最好是十字开口，然后同冷水一起放入锅里，旺火煮5分钟，不可太久，不然腿外壳时里面的肉易碎。2板栗同煮过的水加入适量冷水调成热水。3趁热腿皮，即易除去，动作要快，要在水变凉之前去完，看看是不是很容易，完美的去壳。4蒜切片，姜切片，大葱切小段，香葱切成葱花。5将切好的鸡块放进煮开的水里进行飞水（焯水），用漏勺沥干捞出。6热锅热油，倒入板栗炒香至金黄色，控油盛出待用。7原锅倒入适量花生油烧热，倒入姜片、蒜片、桂皮、八角炒香。8倒入鸡块煸炒香，至水干。9调入适量生抽、老抽、料酒、白砂糖炒匀炒香。10倒入过过油的板栗炒匀。11调入适量精盐炒匀，倒入适量高汤/清汤。12盖上锅盖，大火烧开，改中小火烧至入味，烧至熟。13快好前打开锅盖，倒入适量水淀粉勾芡。14起锅前撒上葱花炒匀即可关火盛盘。15【营养价值】：鸡肉肉质细嫩，滋味鲜美，蛋白质的含量颇多，且易被人体吸收入利用，有增强体力，强壮身体的作用。在肉之中，可以说是蛋白质最高的肉类之一，是属于高蛋白低脂肪的食品。钾硫酸氨基酸的含量也很丰富，因此可弥补牛及猪肉的不足。同时也由于鸡肉比其他肉类的维生素A含量多，而在量方面虽比蔬菜或肝脏差，但和牛肉和猪肉相比，其维生素A的含量却高出许多。　　16栗子不仅含有大量淀粉，而且含有蛋白质，维生素等多种招牌营养素，素有“干果之王”的美称。栗子可代粮，与枣、柿子并称为“铁杆庄稼”、“木本粮食”，是一种价廉物美、富有营养的滋补品及补养的良药。", "raw_material": "原料：板栗、三黄鸡、大葱、姜、蒜、高汤。"}, "source_url": "https://home.meishichina.com/recipe-14395.html", "split": "chinese", "target_text": {"dish_name": "板栗烧鸡", "practice": "1将板栗洗净先用刀开口，最好是十字开口，然后同冷水一起放入锅里，旺火煮5分钟，不可太久，不然腿外壳时里面的肉易碎。2板栗同煮过的水加入适量冷水调成热水。3趁热腿皮，即易除去，动作要快，要在水变凉之前去完，看看是不是很容易，完美的去壳。4蒜切片，姜切片，大葱切小段，香葱切成葱花。5将切好的鸡块放进煮开的水里进行飞水（焯水），用漏勺沥干捞出。6热锅热油，倒入板栗炒香至金黄色，控油盛出待用。7原锅倒入适量花生油烧热，倒入姜片、蒜片、桂皮、八角炒香。8倒入鸡块煸炒香，至水干。9调入适量生抽、老抽、料酒、白砂糖炒匀炒香。10倒入过过油的板栗炒匀。11调入适量精盐炒匀，倒入适量高汤/清汤。12盖上锅盖，大火烧开，改中小火烧至入味，烧至熟。13快好前打开锅盖，倒入适量水淀粉勾芡。14起锅前撒上葱花炒匀即可关火盛盘。15【营养价值】：鸡肉肉质细嫩，滋味鲜美，蛋白质的含量颇多，且易被人体吸收入利用，有增强体力，强壮身体的作用。在肉之中，可以说是蛋白质最高的肉类之一，是属于高蛋白低脂肪的食品。钾硫酸氨基酸的含量也很丰富，因此可弥补牛及猪肉的不足。同时也由于鸡肉比其他肉类的维生素A含量多，而在量方面虽比蔬菜或肝脏差，但和牛肉和猪肉相比，其维生素A的含量却高出许多。　　16栗子不仅含有大量淀粉，而且含有蛋白质，维生素等多种招牌营养素，素有“干果之王”的美称。栗子可代粮，与枣、柿子并称为“铁杆庄稼”、“木本粮食”，是一种价廉物美、富有营养的滋补品及补养的良药。", "raw_material": "原料：板栗、三黄鸡、大葱、姜、蒜、高汤。"}}
{"canonical_name_zh": "腊肠蛋羹", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:26132bd5b7332676a83efb56", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "嫩滑美味---腊肠蛋羹", "practice": "1香肠清洗一下上锅蒸熟。2蒸熟的香肠切片，垫在碗的底部。3鸡蛋打散，加清水搅匀。4将蛋液过筛。5将蛋液倒在装好香肠的碗里。6蒙上保鲜膜，用牙签扎上小孔，水开后上锅，中小火蒸12分钟。7将一些香肠切碎，蒸好的蛋羹上面淋上生抽和芝麻油，再撒上小葱即可。", "raw_material": "原料：香肠、鸡蛋、清水、生抽、芝麻油、香葱。"}, "source_url": "https://home.meishichina.com/recipe-254265.html", "split": "chinese", "target_text": {"dish_name": "腊肠蛋羹", "practice": "1香肠清洗一下上锅蒸熟。2蒸熟的香肠切片，垫在碗的底部。3鸡蛋打散，加清水搅匀。4将蛋液过筛。5将蛋液倒在装好香肠的碗里。6蒙上保鲜膜，用牙签扎上小孔，水开后上锅，中小火蒸12分钟。7将一些香肠切碎，蒸好的蛋羹上面淋上生抽和芝麻油，再撒上小葱即可。", "raw_material": "原料：香肠、鸡蛋、清水、生抽、芝麻油、香葱。"}}
{"canonical_name_zh": "酸菜粉丝炒肉", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:8ba3bbcc7afe4f41a41938d3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e69822cebf14ad857e57b53d"], "practice_image": ["image:96b47223d348d8293e81bfc2", "image:2a6c76cb6a473c9d8926e304", "image:5e637609bd85bc7f89ac8a85", "image:2f3fd9eec8624ae76f9ece74", "image:42b08815d945098fa5bccfc1", "image:a927d86e5822f8d13f9d5117", "image:783eedbf01d2d3d3e9f81a81", "image:07f9178e566652efbbb870f4", "image:b17f720f51659aa9636af413", "image:0087f653d158c81ad657c9d4", "image:fd23856b551c17c7965cfcb5", "image:c004351ffd3cbe92cf544932"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "酸菜粉丝炒肉", "practice": "1将肉切成丝2肉里加入料酒和适量淀粉抓匀。3取一小把粉丝用水泡软。4酸菜洗净，挤去多余水分。5辣椒切成椒圈，葱切末。6锅内放油，六成热时放入葱花爆香。7下肉丝划散。8加入酸菜翻炒。9加入适量生抽翻炒均匀。10加入适量开水（有高汤更好），放适量盐，小火慢炖。（酸菜比较禁煮，越煮越入味，所以这步时间可以长一些，但水不要加太多，不然就变成炖酸菜了）11酸菜入味后，加入粉丝，待粉丝熟后大火收汤。（汤稍多也不要紧，离火后粉丝会迅速吸去多余的汤）12加入鸡精调味，撒上红椒圈。（加辣椒只是我的习惯，可以不放）", "raw_material": "原料：东北酸菜、肉、粉丝、辣椒、葱、盐、生抽、鸡精、淀粉、料酒。"}, "source_url": "https://home.meishichina.com/recipe-172805.html", "split": "chinese", "target_text": {"dish_name": "酸菜粉丝炒肉", "practice": "1将肉切成丝2肉里加入料酒和适量淀粉抓匀。3取一小把粉丝用水泡软。4酸菜洗净，挤去多余水分。5辣椒切成椒圈，葱切末。6锅内放油，六成热时放入葱花爆香。7下肉丝划散。8加入酸菜翻炒。9加入适量生抽翻炒均匀。10加入适量开水（有高汤更好），放适量盐，小火慢炖。（酸菜比较禁煮，越煮越入味，所以这步时间可以长一些，但水不要加太多，不然就变成炖酸菜了）11酸菜入味后，加入粉丝，待粉丝熟后大火收汤。（汤稍多也不要紧，离火后粉丝会迅速吸去多余的汤）12加入鸡精调味，撒上红椒圈。（加辣椒只是我的习惯，可以不放）", "raw_material": "原料：东北酸菜、肉、粉丝、辣椒、葱、盐、生抽、鸡精、淀粉、料酒。"}}
{"canonical_name_zh": "香煎鳊鱼", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:7aa003499bc586055e056139", "language": "Chinese", "question_image_ids": {"dish_image": ["image:336f9b17188f8965434f9fac"], "practice_image": ["image:f8106e3bbddb6a33e5d0a3de", "image:6d5c23ed59fb3af725082bdb", "image:0856626862ce17c08c48dd41", "image:9a9d854336e4d7bc99ab1fc4", "image:554c6797a4027f2af94d05e9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "香煎鳊鱼", "practice": "1把鱼收拾干净。2放花椒粉、盐.料酒、生抽腌二小时以上。3锅热后放油，油热后放入腌好的鱼。4放入锅内不要急着翻，改中火看头尾色变即翻面煎，两面煎金黄色即可。5切后装盘，香味十足哟😝😝", "raw_material": "原料：鳊鱼、酱油、料酒、盐、花椒粉。"}, "source_url": "https://home.meishichina.com/recipe-327820.html", "split": "chinese", "target_text": {"dish_name": "香煎鳊鱼", "practice": "1把鱼收拾干净。2放花椒粉、盐.料酒、生抽腌二小时以上。3锅热后放油，油热后放入腌好的鱼。4放入锅内不要急着翻，改中火看头尾色变即翻面煎，两面煎金黄色即可。5切后装盘，香味十足哟😝😝", "raw_material": "原料：鳊鱼、酱油、料酒、盐、花椒粉。"}}
{"canonical_name_zh": "马齿苋汤米粉", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:f2a4667d8e1442380d58b884", "language": "Chinese", "question_image_ids": {"dish_image": ["image:942fa2d87b321c9d02c6a8fe"], "practice_image": ["image:e5d5c2f1afab5b7e36163ec8", "image:a485869e74a7103fbec36c1f", "image:0698c33fa1281a6645c6b42b", "image:be4834e39900ca56ee474e1b", "image:1c9ee8e505a6ac5b9195a69d", "image:0dbf5cdccadfb7a6f347cf94", "image:9ffd36808b97e4fe48475c62"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "马齿苋汤米粉", "practice": "1采摘回来的马齿苋洗干净。2米粉用水泡一会捞起来待用。3烧热锅倒入蔬菜油入大蒜爆香，然后加一大碗水烧开。4水开了就把马齿苋放入煮沸约两分钟捞出放入碗里。5继续使用刚才煮菜的水煮米粉。6待米粉煮软了放少许盐鸡精以及冬菜即可熄火。7将米粉连汤一起倒入刚才盛菜的碗里即可食用。", "raw_material": "原料：马齿苋、广东米粉、蒜、冬菜。"}, "source_url": "https://home.meishichina.com/recipe-12131.html", "split": "chinese", "target_text": {"dish_name": "马齿苋汤米粉", "practice": "1采摘回来的马齿苋洗干净。2米粉用水泡一会捞起来待用。3烧热锅倒入蔬菜油入大蒜爆香，然后加一大碗水烧开。4水开了就把马齿苋放入煮沸约两分钟捞出放入碗里。5继续使用刚才煮菜的水煮米粉。6待米粉煮软了放少许盐鸡精以及冬菜即可熄火。7将米粉连汤一起倒入刚才盛菜的碗里即可食用。", "raw_material": "原料：马齿苋、广东米粉、蒜、冬菜。"}}
{"canonical_name_zh": "麻辣小龙虾", "corrected_cuisine_proposal": "湘菜", "dish_id": "dish:6f3846455d7e7dc39b59d4e5", "language": "Chinese", "question_image_ids": {"dish_image": ["image:16946e28e7bdf497b540f93f"], "practice_image": ["image:0adaf52a193a9d787844cc33", "image:e6a743d39d14361770c1c732", "image:d922fb41bb8d1a2e7920b148"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "湘菜", "source_text": {"dish_name": "麻辣小龙虾（独家）", "practice": "1小龙虾清洗，控干水分，葱切段，姜切片，蒜剁碎泡入盛着水的小碗中，干红椒切段;2取锅烧热，下入食用油至六成热，将洗好的龙虾放入油中炸至红色捞出，炸好的小龙虾捞出;3锅中留少许油，放入麻椒、辣椒段、葱段、姜片煸炒出麻辣味，再放入耗油、蒸鱼豉油，加入炸过的小龙虾，放蒜末水，翻炒均匀，加水淹没过小龙虾，开锅后，放入盐、糖、味精，烧20分钟，至汤汁略浓即可出锅装盆。", "raw_material": "原料：姜、小龙虾、蒜、葱、蚝油、味精、蒸鱼豉油、糖、盐、干红椒、麻椒。"}, "source_url": "https://home.meishichina.com/recipe-303650.html", "split": "chinese", "target_text": {"dish_name": "麻辣小龙虾", "practice": "1小龙虾清洗，控干水分，葱切段，姜切片，蒜剁碎泡入盛着水的小碗中，干红椒切段;2取锅烧热，下入食用油至六成热，将洗好的龙虾放入油中炸至红色捞出，炸好的小龙虾捞出;3锅中留少许油，放入麻椒、辣椒段、葱段、姜片煸炒出麻辣味，再放入耗油、蒸鱼豉油，加入炸过的小龙虾，放蒜末水，翻炒均匀，加水淹没过小龙虾，开锅后，放入盐、糖、味精，烧20分钟，至汤汁略浓即可出锅装盆。", "raw_material": "原料：姜、小龙虾、蒜、葱、蚝油、味精、蒸鱼豉油、糖、盐、干红椒、麻椒。"}}
{"canonical_name_zh": "三椒牛尾南瓜盅", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:f2f7ebad20a8a23e5d4ae4c2", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a373a237d84f2b0c4458a902"], "practice_image": ["image:f56111d5427fcb4bd8c1e988", "image:144fa8e5f62e294edd164c0d", "image:82b6a349eb3db8b4a51d71a7", "image:8ba8add9c3a12d8aac5470ab", "image:14fb1040f3672e833b683879", "image:ade3400299f498b2067c1310", "image:f96954b7ea8a84479d10e2f3", "image:fd0f10250cf42319204d81c9", "image:9fbc2609c10013a73d5c9062", "image:9a4e62abc354c5cf0c97643f", "image:53dd05c0f19b8adfba0c386b", "image:67e1f45c45ce473a63159e29", "image:1622224755d18cf1d53a7702", "image:c54a379e6f511165d1347d82"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "三椒牛尾南瓜盅", "practice": "1准备好原材料；2牛尾切成段，用清水泡两个小时，中途换一次水，去除血水；3南瓜洗净，切开一个盖，去掉瓜瓤，入蒸锅蒸熟；（要掌握好时间，注意观察，久了南瓜会塌陷，中小火蒸，火大了容易开裂，南瓜不要去皮，去皮容易开裂）4生姜切成末，大葱切成段、大蒜切成末、泡椒切成小段，留几个泡椒不切炖牛尾时使用，杭椒切成小圈，豆瓣酱剁细；5豆瓣酱剁细；6牛尾凉水入锅，开后撇去浮沫；7然后在锅里加入米酒，（米酒比料酒更醇香，）倒入米酒再煮五分钟左右关火；8压力锅里放入八角、香叶、桂皮、泡姜、大葱段、几个泡椒，加入焯好水的牛尾，加入适量开水，水没过原材料一点即可。9开启压力锅，压35分钟左右，这个根据压力锅的性能来决定，时间要掌握好，时间太长了肉太烂，太短了肉咬不动，掌握在骨肉很容易分离的时候为适宜，将炖好的牛尾捞出备用；10另起锅，锅烧热加入适量油烧到四成热；11加入豆瓣酱煸炒出红油；12加入姜蒜末、泡椒段、鲜花椒翻炒；13加入少许花椒油，炒出香味；14加入压力锅里炖牛尾的汤再次煮开后再煮两分钟；15然后加入牛尾，中小火煮20分钟左右，让其麻辣味道充分入进肉里，煮到汤浓稠（这个再煮两分钟是为了让味道先入到汤里，然后加入牛尾，这样煮的牛尾更加入味，火不要太大，慢慢煮充分入味）16牛尾捞出盛入南瓜里，将杭椒放到锅的汤汁里翻匀，加入适量鸡精翻匀。（杭椒不是很辣，所以倒入汤汁里稍微翻一下就可以了，保持杭椒本身的鲜亮颜色以及鲜辣口感，让本菜在辣的方面有不同的层次，肉里有泡椒的酸辣，不过瘾的还可以品一品杭椒的鲜辣口感）17将锅里的汤汁淋在牛尾上即可。", "raw_material": "原料：牛尾、南瓜、俄罗斯非转基因大豆油、泡椒、米酒、杭椒、桂皮、香叶、八角、生姜、泡姜、大葱、大蒜、红油郫县豆瓣酱、鲜花椒、花椒油。"}, "source_url": "https://home.meishichina.com/recipe-233526.html", "split": "chinese", "target_text": {"dish_name": "三椒牛尾南瓜盅", "practice": "1准备好原材料；2牛尾切成段，用清水泡两个小时，中途换一次水，去除血水；3南瓜洗净，切开一个盖，去掉瓜瓤，入蒸锅蒸熟；（要掌握好时间，注意观察，久了南瓜会塌陷，中小火蒸，火大了容易开裂，南瓜不要去皮，去皮容易开裂）4生姜切成末，大葱切成段、大蒜切成末、泡椒切成小段，留几个泡椒不切炖牛尾时使用，杭椒切成小圈，豆瓣酱剁细；5豆瓣酱剁细；6牛尾凉水入锅，开后撇去浮沫；7然后在锅里加入米酒，（米酒比料酒更醇香，）倒入米酒再煮五分钟左右关火；8压力锅里放入八角、香叶、桂皮、泡姜、大葱段、几个泡椒，加入焯好水的牛尾，加入适量开水，水没过原材料一点即可。9开启压力锅，压35分钟左右，这个根据压力锅的性能来决定，时间要掌握好，时间太长了肉太烂，太短了肉咬不动，掌握在骨肉很容易分离的时候为适宜，将炖好的牛尾捞出备用；10另起锅，锅烧热加入适量油烧到四成热；11加入豆瓣酱煸炒出红油；12加入姜蒜末、泡椒段、鲜花椒翻炒；13加入少许花椒油，炒出香味；14加入压力锅里炖牛尾的汤再次煮开后再煮两分钟；15然后加入牛尾，中小火煮20分钟左右，让其麻辣味道充分入进肉里，煮到汤浓稠（这个再煮两分钟是为了让味道先入到汤里，然后加入牛尾，这样煮的牛尾更加入味，火不要太大，慢慢煮充分入味）16牛尾捞出盛入南瓜里，将杭椒放到锅的汤汁里翻匀，加入适量鸡精翻匀。（杭椒不是很辣，所以倒入汤汁里稍微翻一下就可以了，保持杭椒本身的鲜亮颜色以及鲜辣口感，让本菜在辣的方面有不同的层次，肉里有泡椒的酸辣，不过瘾的还可以品一品杭椒的鲜辣口感）17将锅里的汤汁淋在牛尾上即可。", "raw_material": "原料：牛尾、南瓜、俄罗斯非转基因大豆油、泡椒、米酒、杭椒、桂皮、香叶、八角、生姜、泡姜、大葱、大蒜、红油郫县豆瓣酱、鲜花椒、花椒油。"}}
{"canonical_name_zh": "红烧肉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:54f04b92eeb3355c02c0ffd9", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ae559d833e2c403070f1dc51"], "practice_image": ["image:841652718c69f4b2aa09aeac", "image:41f7c530dce43c4f3a25f216", "image:bb14c68ac9b7270f30a04bca", "image:874387f20e86786956b58c36", "image:4b0ef967f15cd0ce3273f1dd", "image:959799c1e8ebedb6cded5b0b", "image:ff604f4fcf88f59fc0c38b04", "image:1b5558edac6f95024013a86a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "不用炒糖色的香嫩红烧肉", "practice": "1五花肉过水后切块2材料如图，（也可以加入几片香叶和一小个八角，）3先铺一层葱，再铺一层姜片4切好块的五花肉码在上面，肉皮朝下5倒入料酒，料酒倒多点，大概到浸到肉的一半位置，倒入油，生抽，冰糖6大火煮开后转小火焖，我用的是电炖锅，时间比较久，用煤气炉焖的话大概十五-二十分钟左右，然后再把肉反过来，肉皮朝上，在焖一会，看着不要煮干水了7如果喜欢颜色深点可以加入老抽调色，焖好后转入高压锅内炖半个小时8入口即化，长时间的炖煮，油脂被廋肉吸收了，肥肉不肥，廋肉不柴。", "raw_material": "原料：五花肉、冰糖、生姜、老抽、生抽、料酒、油、葱。"}, "source_url": "https://home.meishichina.com/recipe-259102.html", "split": "chinese", "target_text": {"dish_name": "红烧肉", "practice": "1五花肉过水后切块2材料如图，（也可以加入几片香叶和一小个八角，）3先铺一层葱，再铺一层姜片4切好块的五花肉码在上面，肉皮朝下5倒入料酒，料酒倒多点，大概到浸到肉的一半位置，倒入油，生抽，冰糖6大火煮开后转小火焖，我用的是电炖锅，时间比较久，用煤气炉焖的话大概十五-二十分钟左右，然后再把肉反过来，肉皮朝上，在焖一会，看着不要煮干水了7如果喜欢颜色深点可以加入老抽调色，焖好后转入高压锅内炖半个小时8入口即化，长时间的炖煮，油脂被廋肉吸收了，肥肉不肥，廋肉不柴。", "raw_material": "原料：五花肉、冰糖、生姜、老抽、生抽、料酒、油、葱。"}}
{"canonical_name_zh": "梅菜扣肉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:9823f01eadad99f1f1bf4442", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e998bba64b14d33b2cc008c0"], "practice_image": ["image:38db8db44a2aef11a506aa30", "image:1342b80600dcc396f101d026", "image:e5ccfc07fc10043d9cc4b93e", "image:df3cd0a91704ec64eb6f7144", "image:ca37efb2fc8e6db65272d981", "image:bdbca8a4743c5cd39ce456ef"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "入口即化，肥而不腻的【梅菜扣肉】怎样做", "practice": "1小五花肉适量，生姜适量，用刀拍碎。将五花肉、生姜放入锅中，小葱打成葱节也放入锅中，加入适量花雕酒可去腥增香，焦糖、老抽适量，比例2:1，改变肉的颜色。加入适量的水后盖上锅盖，置于灶上大火煮40分钟。40分钟后打开锅盖，用筷子捞出五花肉，用挂钩将五花肉挂起置于通风处，风干表面水份，以防油炸时爆油伤人。2锅里去较多的油烧到5成热油温，放入五花肉盖上锅盖，炸五花肉时会爆油，小心伤人。锅盖留条缝，便于水蒸气挥发。表面水份炸干后关火，捞出迅速入冷水中，浸泡15分钟。15分钟后，猪皮表面就会起非常漂亮的虎皮。将炸好的五花肉修整成形，切成1厘米厚的肉片，装入碗中备用。3用1小碗，加入两勺甜面酱，1勺海天海鲜酱，1勺王守义十三香，加入适量老抽，加入适量的盐，搅拌均匀后倒入装有扣肉的碗中拌均，使酱料均匀的粘在扣肉表面。将扣肉摆入扣碗中。4梅干菜适量，用水泡发后多次清洗，洗净梅干菜中脏物后，捞出挤干水份备用。将梅干菜先切后剁，剁成梅干菜碎，盛入盘中备用。将五花肉边角料切成肉粒，装入盘中备用。锅烧热后下入梅干菜小火慢煸，炒干梅干菜的水气，炒出梅干菜的香气后盛入盘中备用。锅烧热，下入猪油后倒入五花肉粒，小火煸出五花肉的油份，加入姜末、蒜蓉、干辣椒节一起炒香，炒香后下入梅干菜一起煸炒。梅干炒香后加入适量鸡精一起炒均，即可起锅。5将炒好的梅干菜，铺在扣肉上并按紧，蒸锅上大气后放入扣肉大火蒸2小时，中途蒸锅中记得加水，避免干锅。2小时后起锅，将扣肉扣在盘大上，用上海青围边装饰，少量煮五花肉的水调成薄芡，淋在扣肉上，美味即成。6成品图", "raw_material": "原料：五花肉、梅干菜、生姜、小葱、花雕酒、焦糖、老抽、甜面酱、海鲜酱、十三香、姜末、蒜蓉、干辣椒节、鸡精、上海青。"}, "source_url": "https://home.meishichina.com/recipe-314187.html", "split": "chinese", "target_text": {"dish_name": "梅菜扣肉", "practice": "1小五花肉适量，生姜适量，用刀拍碎。将五花肉、生姜放入锅中，小葱打成葱节也放入锅中，加入适量花雕酒可去腥增香，焦糖、老抽适量，比例2:1，改变肉的颜色。加入适量的水后盖上锅盖，置于灶上大火煮40分钟。40分钟后打开锅盖，用筷子捞出五花肉，用挂钩将五花肉挂起置于通风处，风干表面水份，以防油炸时爆油伤人。2锅里去较多的油烧到5成热油温，放入五花肉盖上锅盖，炸五花肉时会爆油，小心伤人。锅盖留条缝，便于水蒸气挥发。表面水份炸干后关火，捞出迅速入冷水中，浸泡15分钟。15分钟后，猪皮表面就会起非常漂亮的虎皮。将炸好的五花肉修整成形，切成1厘米厚的肉片，装入碗中备用。3用1小碗，加入两勺甜面酱，1勺海天海鲜酱，1勺王守义十三香，加入适量老抽，加入适量的盐，搅拌均匀后倒入装有扣肉的碗中拌均，使酱料均匀的粘在扣肉表面。将扣肉摆入扣碗中。4梅干菜适量，用水泡发后多次清洗，洗净梅干菜中脏物后，捞出挤干水份备用。将梅干菜先切后剁，剁成梅干菜碎，盛入盘中备用。将五花肉边角料切成肉粒，装入盘中备用。锅烧热后下入梅干菜小火慢煸，炒干梅干菜的水气，炒出梅干菜的香气后盛入盘中备用。锅烧热，下入猪油后倒入五花肉粒，小火煸出五花肉的油份，加入姜末、蒜蓉、干辣椒节一起炒香，炒香后下入梅干菜一起煸炒。梅干炒香后加入适量鸡精一起炒均，即可起锅。5将炒好的梅干菜，铺在扣肉上并按紧，蒸锅上大气后放入扣肉大火蒸2小时，中途蒸锅中记得加水，避免干锅。2小时后起锅，将扣肉扣在盘大上，用上海青围边装饰，少量煮五花肉的水调成薄芡，淋在扣肉上，美味即成。6成品图", "raw_material": "原料：五花肉、梅干菜、生姜、小葱、花雕酒、焦糖、老抽、甜面酱、海鲜酱、十三香、姜末、蒜蓉、干辣椒节、鸡精、上海青。"}}
{"canonical_name_zh": "叉烧", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:8c9341e34ac52b89a83a935a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:38a3d78f292166b0ae9ba685"], "practice_image": ["image:7f907e9fe56d5803a7b3ae66", "image:1b8c1bf4f413a099e110395b", "image:0700ec11801f67e3591fe02e", "image:081b98900554c8ac4f33be6d", "image:b495dc1378a534e9776beda3", "image:ee6f6d7707a80dd26bc0e041", "image:55453cab6868bde44ac545b9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "叉烧叉烧", "practice": "1梅花肉浸半小时浸出血水，其间换次水。2肉冲洗干净，稍稍挤下水份，加入所有调料。3我忘买姜，放了点姜粉。所以调料放好后抓匀，抓数分钟使之更易入味。盖保鲜膜冷藏至少半天。4腌制好的肉拿出来，烤箱预热200度。拿一个小碗，加入蜂蜜和老抽各1大勺，调匀。5肉平铺在烤架上，蘸取小碗内的蜂蜜老抽调料刷上一层。6下面接垫上锡纸的烤盘，烤20分钟，拿出翻面，刷层调料，再烤25分钟。7稍降温至不烫手，切片食用。", "raw_material": "原料：肉、料酒、叉烧酱、姜、蜂蜜、酱油、老抽。"}, "source_url": "https://home.meishichina.com/recipe-365598.html", "split": "chinese", "target_text": {"dish_name": "叉烧", "practice": "1梅花肉浸半小时浸出血水，其间换次水。2肉冲洗干净，稍稍挤下水份，加入所有调料。3我忘买姜，放了点姜粉。所以调料放好后抓匀，抓数分钟使之更易入味。盖保鲜膜冷藏至少半天。4腌制好的肉拿出来，烤箱预热200度。拿一个小碗，加入蜂蜜和老抽各1大勺，调匀。5肉平铺在烤架上，蘸取小碗内的蜂蜜老抽调料刷上一层。6下面接垫上锡纸的烤盘，烤20分钟，拿出翻面，刷层调料，再烤25分钟。7稍降温至不烫手，切片食用。", "raw_material": "原料：肉、料酒、叉烧酱、姜、蜂蜜、酱油、老抽。"}}
{"canonical_name_zh": "豉汁凤爪", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:1d503214d30d672d78166bee", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a011c49485604a6201cd5791"], "practice_image": ["image:023def2fbe7df570be7ab176", "image:cb9039648cf20be6927b46b5", "image:463ebdd2fff43ac57cf4258a", "image:20cfed82a7c22e8fa9a4ed87", "image:9fc2ab4e508ebed55b40a9c8", "image:a3d6da7ba711b83b862a96cd", "image:df06f855e16613a077c00a0b", "image:ebe28cb3f543c6b82ab0ecd4", "image:0ef8a3aa6a192dd7ed7abf7d", "image:271de98c2b432cdaa34cd8e9", "image:4f6f5c4b099cba29efce899f", "image:900a1461b5391a20cbb7d6f1", "image:621441958ad0969321edfac3", "image:d3ed7b12c930c5855e85fed2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "【广东】豉汁凤爪", "practice": "1鸡爪洗净切去指尖，姜切片2锅内冷水放入鸡爪，加入姜片和一勺料酒煮开3将焯过水的鸡爪用冷水冲洗干净，凉干4锅内的油烧热至六七成熟，放入鸡爪炸至金黄色，大概炸五分钟。炸的过程必须上盖5炸至如图所示呈金黄色6炸好的鸡爪冲两遍冷水，取一个大碗放入炸好的鸡爪加清水泡浸五小时7如图所示，泡至鸡爪表皮起皱有点像虎皮状。冬天气温低泡五小时表皮还未得到充分膨胀，泡上七八个小时效果更好8将鸡爪对半切开9准备如图配料，蒜蓉、青红椒圈、老干妈香辣酱剁碎、豆豉用清水冲洗10取一大碗放入切好的鸡爪，先放入一勺生粉用手抓匀。再加入蒜蓉、老干妈香辣酱、一勺生抽、半勺老抽、半勺蚝油、一勺花生油、一点辣椒油、一点鸡粉、一点胡椒粉、几滴芝麻油抓匀腌制半小时。这一步可以加点白糖看个人喜欢11半小时后将大碗里的鸡爪均匀码放在盘子上，撒上适量豆豉12将盘子置于烧开水的锅内上盖，小火蒸半小时，13成品图，端出盘子后摆上几个青红椒圈点缀14成品图", "raw_material": "原料：鸡爪、蒜头、青椒、红椒、豆豉、老干妈香辣酱、姜、生抽、老抽、蚝油、鸡粉、生粉、芝麻油、花生油、胡椒粉、辣椒油。"}, "source_url": "https://home.meishichina.com/recipe-308569.html", "split": "chinese", "target_text": {"dish_name": "豉汁凤爪", "practice": "1鸡爪洗净切去指尖，姜切片2锅内冷水放入鸡爪，加入姜片和一勺料酒煮开3将焯过水的鸡爪用冷水冲洗干净，凉干4锅内的油烧热至六七成熟，放入鸡爪炸至金黄色，大概炸五分钟。炸的过程必须上盖5炸至如图所示呈金黄色6炸好的鸡爪冲两遍冷水，取一个大碗放入炸好的鸡爪加清水泡浸五小时7如图所示，泡至鸡爪表皮起皱有点像虎皮状。冬天气温低泡五小时表皮还未得到充分膨胀，泡上七八个小时效果更好8将鸡爪对半切开9准备如图配料，蒜蓉、青红椒圈、老干妈香辣酱剁碎、豆豉用清水冲洗10取一大碗放入切好的鸡爪，先放入一勺生粉用手抓匀。再加入蒜蓉、老干妈香辣酱、一勺生抽、半勺老抽、半勺蚝油、一勺花生油、一点辣椒油、一点鸡粉、一点胡椒粉、几滴芝麻油抓匀腌制半小时。这一步可以加点白糖看个人喜欢11半小时后将大碗里的鸡爪均匀码放在盘子上，撒上适量豆豉12将盘子置于烧开水的锅内上盖，小火蒸半小时，13成品图，端出盘子后摆上几个青红椒圈点缀14成品图", "raw_material": "原料：鸡爪、蒜头、青椒、红椒、豆豉、老干妈香辣酱、姜、生抽、老抽、蚝油、鸡粉、生粉、芝麻油、花生油、胡椒粉、辣椒油。"}}
{"canonical_name_zh": "广式腊味粽", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:41261e3f9bcef0e2ae3c5589", "language": "Chinese", "question_image_ids": {"dish_image": ["image:410178556cda135a326cf66a"], "practice_image": ["image:db8cf75cc0b8c789d1f250bf", "image:9d5fdfb31d7f77fc3f268d2f", "image:b2cc12d8045f843febb2bb25", "image:7e51045d021a2cab12862f37", "image:d9006b7497b886c27d593109", "image:9f64b71de88a29999554dac8", "image:75310d9d4964b8fc2940242b", "image:5b013ead7e23b2395547b0be", "image:aed66c5ffb9325a23171f83b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "广式腊味粽", "practice": "1糯米提前洗净浸泡8小时；2糯米捞出沥干水，加入食用碱拌均；3糯米的颜色变黄时，加入盐、油拌均；4腊肉、腊肠分别洗净，切片；5洗净干净的粽叶折叠成漏斗形状，但不能漏；6放入糯米，在放入腊肠、腊肠，包裹成自己喜欢的形状，；7这是包好的粽子，用食用剪刀，把多余的粽叶绳子剪掉；8适量清水煮沸，放入粽子，水要浸没粽子，中小火熬煮3小时即可。9美味的广式腊味粽子", "raw_material": "原料：糯米、腊肉、腊肠、食用碱、花生油、盐、粽叶、菩提。"}, "source_url": "https://home.meishichina.com/recipe-329146.html", "split": "chinese", "target_text": {"dish_name": "广式腊味粽", "practice": "1糯米提前洗净浸泡8小时；2糯米捞出沥干水，加入食用碱拌均；3糯米的颜色变黄时，加入盐、油拌均；4腊肉、腊肠分别洗净，切片；5洗净干净的粽叶折叠成漏斗形状，但不能漏；6放入糯米，在放入腊肠、腊肠，包裹成自己喜欢的形状，；7这是包好的粽子，用食用剪刀，把多余的粽叶绳子剪掉；8适量清水煮沸，放入粽子，水要浸没粽子，中小火熬煮3小时即可。9美味的广式腊味粽子", "raw_material": "原料：糯米、腊肉、腊肠、食用碱、花生油、盐、粽叶、菩提。"}}
{"canonical_name_zh": "广式腊肠饭", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:9dd5274d3f6506a2f1569bf6", "language": "Chinese", "question_image_ids": {"dish_image": ["image:66a681f6a637cc7fe51f1c32"], "practice_image": ["image:a72b81ee976dcca7812c1925", "image:4e3f49a00042b917d5584937", "image:88ddd5e5497fa2f30af50584", "image:c8dfd708b463ae1d32d2e093", "image:04dcee3b1a41472ccb31b480", "image:e30d1742be2d2b5591240ed0", "image:eb80da9d900093cf82d39de7", "image:a5bf4aa3de8f40d1774237f4", "image:02f4a9226a08b60defba04d6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "广式腊肠懒人饭", "practice": "1大米清洗干净，放入比平时少一点的水。2腊肠切条备用。3香菇切片备用。4锅中放入腊肠片和香菇片。5按煮饭键即可。6水烧开加入少许盐和油，姜片，再把西蓝花下锅烫2分钟即可。7饭好后焖几分钟，开盖淋入花生油，再加入料汁拌匀。8把饭用小碗装好倒扣在盘子里。9在摆上西蓝花即可。", "raw_material": "原料：腊肠、香菇、西蓝花、大米、姜、花生油、生抽、蚝油。"}, "source_url": "https://home.meishichina.com/recipe-567392.html", "split": "chinese", "target_text": {"dish_name": "广式腊肠饭", "practice": "1大米清洗干净，放入比平时少一点的水。2腊肠切条备用。3香菇切片备用。4锅中放入腊肠片和香菇片。5按煮饭键即可。6水烧开加入少许盐和油，姜片，再把西蓝花下锅烫2分钟即可。7饭好后焖几分钟，开盖淋入花生油，再加入料汁拌匀。8把饭用小碗装好倒扣在盘子里。9在摆上西蓝花即可。", "raw_material": "原料：腊肠、香菇、西蓝花、大米、姜、花生油、生抽、蚝油。"}}
{"canonical_name_zh": "栗子炖肉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:19278d169b3a3a1d405899fb", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b60c23b643f85afdbd4eec2f"], "practice_image": ["image:de849d793a9685ce1168204b", "image:76a8b0eec6f191657669ea98", "image:5e755452503075ba145a3346", "image:2aaf4d4c50874afefeefa7bc", "image:a8133b989c62faa474e168bd", "image:becd2e06eaca6087514eb7e7", "image:d1cc590795eba8afda950732", "image:6c0b728bf910084eb7cf430f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "栗子炖肉", "practice": "1主要原料。2五花肉焯水备用。3锅里放油，放入白糖炒糖色。4炒到枣红色，放入五花肉翻炒均匀上色。5放入料酒，酱油，葱姜，大料，继续翻炒。6加入热水，将五花肉倒入高压锅，放盐。放入去皮的熟鸡蛋，生栗子炖制。7炖制二十分钟即可。8栗子炖肉。", "raw_material": "原料：猪五花肉、栗子、鸡蛋、料酒、酱油、盐、葱、姜、白糖、大料。"}, "source_url": "https://home.meishichina.com/recipe-244855.html", "split": "chinese", "target_text": {"dish_name": "栗子炖肉", "practice": "1主要原料。2五花肉焯水备用。3锅里放油，放入白糖炒糖色。4炒到枣红色，放入五花肉翻炒均匀上色。5放入料酒，酱油，葱姜，大料，继续翻炒。6加入热水，将五花肉倒入高压锅，放盐。放入去皮的熟鸡蛋，生栗子炖制。7炖制二十分钟即可。8栗子炖肉。", "raw_material": "原料：猪五花肉、栗子、鸡蛋、料酒、酱油、盐、葱、姜、白糖、大料。"}}
{"canonical_name_zh": "水晶奶黄包", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:dbeeaf5820b2b27960a677f2", "language": "Chinese", "question_image_ids": {"dish_image": ["image:57dee2aabdba21fffd4bfa2d"], "practice_image": ["image:321005c9e06588f4451f7c27", "image:52cdb796596f079f49158af9", "image:3bdbd380ec44e257510c87f3", "image:df2eafe73e32bb3a7319d95a", "image:f79bbb7ceb7d726c33ba5fec", "image:0616df5ece3366709bb93f89", "image:b0cd75d661de26f1b35e859a", "image:d47878fb4dd0044fcd31e97b", "image:f4f8432621f8038cc768c080", "image:81f849abf9b967cd34a12a1f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "水晶奶黄包", "practice": "1将澄粉与糯米粉混合在一起，加开水，边加边搅拌，和成面团。面不要一次加入，防止面团太稀，或者分次加水也可以。2和好的面团，加1勺植物油，没有很大气味的玉米油啊、葵花籽油啊都可以，约5克左右，揉匀。3揪成10个小面剂。4奶黄馅提前准备好，制作方法可以参看：http://home.meishichina.com/recipe-212197.html5戴一次性手套，或者手上抹油，取一个面剂，在手中按扁按薄。6放入一个奶黄馅，慢慢收口。7用小勺柄在收口处塑出花瓣的形状，花朵奶黄包就做好了。8也可以用面皮儿将奶黄馅全部包裹。9用牙签压出纹路，顶端再放一小点儿奶黄馅，就可以做出南瓜形状的奶黄包。10展开自己丰富的想象力，做自己喜欢的形状。11依次包好所有奶黄包，上锅蒸。锅内上气蒸5分钟，焖上2、3分钟即熟。12成品奶香味挺浓的，趁热吃很好吃。", "raw_material": "原料：澄粉、糯米粉、奶黄馅。"}, "source_url": "https://home.meishichina.com/recipe-212225.html", "split": "chinese", "target_text": {"dish_name": "水晶奶黄包", "practice": "1将澄粉与糯米粉混合在一起，加开水，边加边搅拌，和成面团。面不要一次加入，防止面团太稀，或者分次加水也可以。2和好的面团，加1勺植物油，没有很大气味的玉米油啊、葵花籽油啊都可以，约5克左右，揉匀。3揪成10个小面剂。4奶黄馅提前准备好，制作方法可以参看：http://home.meishichina.com/recipe-212197.html5戴一次性手套，或者手上抹油，取一个面剂，在手中按扁按薄。6放入一个奶黄馅，慢慢收口。7用小勺柄在收口处塑出花瓣的形状，花朵奶黄包就做好了。8也可以用面皮儿将奶黄馅全部包裹。9用牙签压出纹路，顶端再放一小点儿奶黄馅，就可以做出南瓜形状的奶黄包。10展开自己丰富的想象力，做自己喜欢的形状。11依次包好所有奶黄包，上锅蒸。锅内上气蒸5分钟，焖上2、3分钟即熟。12成品奶香味挺浓的，趁热吃很好吃。", "raw_material": "原料：澄粉、糯米粉、奶黄馅。"}}
{"canonical_name_zh": "油焖小南瓜", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:c76d95c59b1e3773329895f0", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ecb4af1fc6d6cb06777092d0"], "practice_image": ["image:705b0b2fa2df4ad14d395dd6", "image:60c72ad44040e6ef82293b3d", "image:b54af19e49ab98dae22ec03a", "image:b6c407febc980e438921e3ed", "image:f80bfc229c1e42931af2e6a2", "image:f9c8883c1e07bb9c5bf8ec56", "image:9c7c992c01b6d68c7f49f9c9", "image:9b8e9e59957456098ecba710", "image:9eccfc1708cfdd37e08b86d2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "油焖小南瓜", "practice": "1备好食材：小南瓜、香葱2南瓜去皮洗净后切小块，香葱切成葱花3调料汁：碗中兑入鲜酱油、老抽、醋、糖和清水拌匀备用4起油锅，小火烧热5倒入南瓜翻炒一会，盖上锅盖焖一小会后再翻炒一下6这个过程要小火，需要边焖边炒，以免糊锅，直到把南瓜煎至绵软，焦而不糊7倒入步骤3的调料汁翻炒片刻8最后撒上葱花炒匀即可出锅9盛出便可以开吃了，绵软香甜，味道不错哦！", "raw_material": "原料：小南瓜、油、香葱、鲜酱油、老抽、醋、糖、清水。"}, "source_url": "https://home.meishichina.com/recipe-232873.html", "split": "chinese", "target_text": {"dish_name": "油焖小南瓜", "practice": "1备好食材：小南瓜、香葱2南瓜去皮洗净后切小块，香葱切成葱花3调料汁：碗中兑入鲜酱油、老抽、醋、糖和清水拌匀备用4起油锅，小火烧热5倒入南瓜翻炒一会，盖上锅盖焖一小会后再翻炒一下6这个过程要小火，需要边焖边炒，以免糊锅，直到把南瓜煎至绵软，焦而不糊7倒入步骤3的调料汁翻炒片刻8最后撒上葱花炒匀即可出锅9盛出便可以开吃了，绵软香甜，味道不错哦！", "raw_material": "原料：小南瓜、油、香葱、鲜酱油、老抽、醋、糖、清水。"}}
{"canonical_name_zh": "猪肉莲藕丸子金针汤", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:7f5d18262a736e56be65ca98", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e28e2affe2cc4b52aa62935e"], "practice_image": ["image:17d45e1bc549eb40755eabda", "image:32e24f9dc3eb66ce560b392d", "image:bd5b6f8a5920529abf54541f", "image:562bb4bd146e4c3a1f5c354b", "image:97097b79015b3ecf37924483", "image:eed34829332022514b3ae271", "image:b3e14e33a923f65229618e31", "image:cb84afbec124f48c3588b85e", "image:9610bb21a0b4af036f8f3d1f", "image:ab0fcac20d7927f10d830674", "image:600896677825ae01636de736"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "猪肉莲藕丸子金针汤", "practice": "1莲藕刮去外皮，洗净，只取半根2切成大块，入料理杯中3将莲藕块打成莲藕碎4猪肉馅中加入适量盐、白糖、蚝油、鲜姜末、清水，搅打上劲儿5加入莲藕碎，继续搅打6再加入一勺淀粉，搅打成莲藕肉糊7莲藕肉糊准备好，金针菇洗净，去掉根部，剪成寸段8锅中倒水，开灶，烧开后转中火，取适量肉馅在手中，左右手来回倒几下，成结实的肉球9所有的肉馅依次成球，入锅中煮熟10撇去浮沫，倒入金针菇，根据口味撒少许盐，点几滴香油，出锅11清清爽爽的丸子汤做好啦，点几滴香油，来两片绿叶菜或者香菜", "raw_material": "原料：猪肉馅、莲藕、金针菇、蚝油、盐、白糖、鲜姜、淀粉、香油。"}, "source_url": "https://home.meishichina.com/recipe-236215.html", "split": "chinese", "target_text": {"dish_name": "猪肉莲藕丸子金针汤", "practice": "1莲藕刮去外皮，洗净，只取半根2切成大块，入料理杯中3将莲藕块打成莲藕碎4猪肉馅中加入适量盐、白糖、蚝油、鲜姜末、清水，搅打上劲儿5加入莲藕碎，继续搅打6再加入一勺淀粉，搅打成莲藕肉糊7莲藕肉糊准备好，金针菇洗净，去掉根部，剪成寸段8锅中倒水，开灶，烧开后转中火，取适量肉馅在手中，左右手来回倒几下，成结实的肉球9所有的肉馅依次成球，入锅中煮熟10撇去浮沫，倒入金针菇，根据口味撒少许盐，点几滴香油，出锅11清清爽爽的丸子汤做好啦，点几滴香油，来两片绿叶菜或者香菜", "raw_material": "原料：猪肉馅、莲藕、金针菇、蚝油、盐、白糖、鲜姜、淀粉、香油。"}}
{"canonical_name_zh": "电饭锅腊肠煲仔饭", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:c897170c65f5f1400fedd9be", "language": "Chinese", "question_image_ids": {"dish_image": ["image:55d5c2f7071fe7b263df1707"], "practice_image": ["image:cc7b9d95f2a66b205c665bce", "image:5964a5d32e3d1c21c26e626a", "image:904f5571a3e46c554618ffec", "image:0dca23c08e7f3218e1a59a00", "image:3121a501a74c6ceb79cd0596", "image:f80753f9b116917fdc4047f0", "image:2a31c72ce17c8521c0b81053", "image:7d03123586b6cf5738381dcf", "image:c401699929347522c34d2568", "image:2c9c5c9642973ce3ff101392", "image:2e7c13f9a432105c5129999d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "电饭锅做香喷喷的腊肠煲仔饭", "practice": "1准备所有食材。2腊肠切片，淘洗干净大米。3加一指节的水没过大米。4把切片的腊肠加进去。5盖上盖子，小熊微电脑智能电饭煲启动煮饭键。6上海青洗净焯水。7胡萝卜我切成了片，然后用的果蔬压模器压了形状，把胡萝卜也焯水煮熟。8腊肠饭快要好的时候我们来调酱汁，把2勺生抽半勺蚝油和半勺细砂糖放碗里搅拌均匀备用。930分钟后，腊肠饭就煮好了。10把青菜胡萝卜摆上去，11把酱汁淋上去。12看起来很美味哟。13搅拌均匀就可以吃了，香喷喷的腊肠煲仔饭就做好了，再也不用去外面吃了，自己做的干净卫生又好吃。", "raw_material": "原料：腊肠、胡萝卜、上海青、大米、生抽、蚝油、细砂糖。"}, "source_url": "https://home.meishichina.com/recipe-555709.html", "split": "chinese", "target_text": {"dish_name": "电饭锅腊肠煲仔饭", "practice": "1准备所有食材。2腊肠切片，淘洗干净大米。3加一指节的水没过大米。4把切片的腊肠加进去。5盖上盖子，小熊微电脑智能电饭煲启动煮饭键。6上海青洗净焯水。7胡萝卜我切成了片，然后用的果蔬压模器压了形状，把胡萝卜也焯水煮熟。8腊肠饭快要好的时候我们来调酱汁，把2勺生抽半勺蚝油和半勺细砂糖放碗里搅拌均匀备用。930分钟后，腊肠饭就煮好了。10把青菜胡萝卜摆上去，11把酱汁淋上去。12看起来很美味哟。13搅拌均匀就可以吃了，香喷喷的腊肠煲仔饭就做好了，再也不用去外面吃了，自己做的干净卫生又好吃。", "raw_material": "原料：腊肠、胡萝卜、上海青、大米、生抽、蚝油、细砂糖。"}}
{"canonical_name_zh": "白菜炒河粉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:46d066f4c2842735a3564e3f", "language": "Chinese", "question_image_ids": {"dish_image": ["image:7f016057455ba8d770cb6962"], "practice_image": ["image:33bc029906b55c4e3267ebab", "image:605d4179120f91bcc1f84743", "image:62832bb690f32e766c398efa", "image:7ddb004cb75c69f3a33300df", "image:8f6fd08aff58c4e74760684a", "image:75920aaa3302b246c00b248b", "image:fb3f294411bc35f1237fcc1e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "白菜炒河粉", "practice": "1准备。2油锅起火烧六成熟倒入少许玉米油，倒入五花肉。3放入娃娃菜。4加入一勺生抽。5倒入河粉。6加入少许盐，大火快速翻炒几分钟出锅。7装碟，成品图来一张。", "raw_material": "原料：白菜、河粉、玉米油、盐、生抽。"}, "source_url": "https://home.meishichina.com/recipe-590740.html", "split": "chinese", "target_text": {"dish_name": "白菜炒河粉", "practice": "1准备。2油锅起火烧六成熟倒入少许玉米油，倒入五花肉。3放入娃娃菜。4加入一勺生抽。5倒入河粉。6加入少许盐，大火快速翻炒几分钟出锅。7装碟，成品图来一张。", "raw_material": "原料：白菜、河粉、玉米油、盐、生抽。"}}
{"canonical_name_zh": "碗仔翅", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:0dd076fcb21a1b3874bb0bac", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e7c8795437bd1df99fe19512"], "practice_image": ["image:4d44ecbae405e0035f658701", "image:a8af29694d44011d7829486b", "image:da3a0c39c4f54a41db301873", "image:a95c9339b4376bf726259261", "image:bcb31368cec6a92aae480899", "image:49f451570d1cf414ecf4f108", "image:e0730096f61b00429d372f7e", "image:c0ad5ed42159b7f1f4a6260b", "image:18522efcfd7c4aad3989a093", "image:93377b19970e022f588e950d", "image:d89b7cd8b3ded08ae3c2a6b1", "image:67dd4c6e1a44aac7ca108f94", "image:79798914487de760fdcb6ef3", "image:192267c807faa12fd8a6b4f1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "碗仔翅", "practice": "1食材，素翅稍微泡发，干贝泡发再压成丝，香菇泡发切薄片，芫荽切段。2鲨鱼皮用葱姜水焯煮1分钟来去除腥味。3然后再热锅加油炸香蒜片。4蒜头片爆香后捞岀，爆香时不能爆到金黄，金黄再捞岀还有余温会使蒜片过火就不好了。5接着爆香香茹。6香菇爆香后加入一半的干贝丝也爆香。7干贝丝爆香后加入鸡汤。8鸡汤煮开后加入干贝丝，素翅，鲨鱼皮，煮开后转中小火煮10分钟。9调入鸡粉，鸡汁，蚝油，生抽，糖，蒜片。10再来点老抽调色。11调味后再用生粉水勾芡。12能起这样的泡泡浓稠度就可以了。13上菜。14近照。", "raw_material": "原料：鲨鱼皮、素翅、干贝、香菇、蒜头、芫荽、生粉水、生抽、糖、老抽、鸡粉、蚝油、胡椒粉、鸡汁。"}, "source_url": "https://home.meishichina.com/recipe-391709.html", "split": "chinese", "target_text": {"dish_name": "碗仔翅", "practice": "1食材，素翅稍微泡发，干贝泡发再压成丝，香菇泡发切薄片，芫荽切段。2鲨鱼皮用葱姜水焯煮1分钟来去除腥味。3然后再热锅加油炸香蒜片。4蒜头片爆香后捞岀，爆香时不能爆到金黄，金黄再捞岀还有余温会使蒜片过火就不好了。5接着爆香香茹。6香菇爆香后加入一半的干贝丝也爆香。7干贝丝爆香后加入鸡汤。8鸡汤煮开后加入干贝丝，素翅，鲨鱼皮，煮开后转中小火煮10分钟。9调入鸡粉，鸡汁，蚝油，生抽，糖，蒜片。10再来点老抽调色。11调味后再用生粉水勾芡。12能起这样的泡泡浓稠度就可以了。13上菜。14近照。", "raw_material": "原料：鲨鱼皮、素翅、干贝、香菇、蒜头、芫荽、生粉水、生抽、糖、老抽、鸡粉、蚝油、胡椒粉、鸡汁。"}}
{"canonical_name_zh": "白切鸡", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:a2fe593d273a3342c3b8bb05", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f5d4bd6532f6e4f40a1b1517"], "practice_image": ["image:9fc214e7a32ad0d2d48c024f", "image:11f6ad4b225f88792ba8023c", "image:1e8ca4e790606b51767767d8", "image:7becbcb88ae8c96d570da00a", "image:13e978c7c579468cefdac366", "image:26f96a74bbca9aede5888dbf", "image:292a6e90f049fc557b0f22c9", "image:eff663e82b2ff3b59c17963f", "image:14ec9abf1c7141117991d269", "image:20151b02ced94ca898583842", "image:6c23ae37fecad01d1f637650"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "私房白切鸡", "practice": "1三黄鸡收拾干净备用。2将三黄鸡放入加入温水的锅中。3加入葱段和姜片。4盖盖大火煮沸。转中火煮12分钟。5关火再盖盖焖10分钟。6将煮好的三黄鸡用凉水冲凉使之迅速冷却。7再放入事先准备好的冰水中冰镇10分钟。8去除冰好的三黄鸡，放入冰箱冷藏室冷藏至少2个小时。9将所有的蘸料放入碗中拌匀。10冷藏好的三黄鸡斩件。11码放好放入盘中即可。", "raw_material": "原料：三黄鸡、辣椒油、麻油、美极鲜、香醋、花生碎、芝麻、葱、姜。"}, "source_url": "https://home.meishichina.com/recipe-188786.html", "split": "chinese", "target_text": {"dish_name": "白切鸡", "practice": "1三黄鸡收拾干净备用。2将三黄鸡放入加入温水的锅中。3加入葱段和姜片。4盖盖大火煮沸。转中火煮12分钟。5关火再盖盖焖10分钟。6将煮好的三黄鸡用凉水冲凉使之迅速冷却。7再放入事先准备好的冰水中冰镇10分钟。8去除冰好的三黄鸡，放入冰箱冷藏室冷藏至少2个小时。9将所有的蘸料放入碗中拌匀。10冷藏好的三黄鸡斩件。11码放好放入盘中即可。", "raw_material": "原料：三黄鸡、辣椒油、麻油、美极鲜、香醋、花生碎、芝麻、葱、姜。"}}
{"canonical_name_zh": "秋葵炖棒骨汤", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:7f5ec67b74dbddc09024da48", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8ab0dffea0e1484e04018d3b"], "practice_image": ["image:95f1e6103c88ae8c6d4aafaa", "image:09ab09e1f91b17e12faefe18", "image:6085cf82d6b08d16751bf566", "image:f7eb42cb3c839824e6e9584b", "image:67c30ebe6460719b8eb679c7", "image:5c9871cf34e5ea76f2dbcdf3", "image:ea9fa2bab40efd172936f683"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "秋葵炖棒骨汤", "practice": "1秋葵洗净沥干水分2生姜切成细末3将棒骨凉水入锅大火煮开，煮至出血沫关火捞出洗净4秋葵切成大块5锅入加入适量的水，下入棒骨块生姜末，大火烧开后撇去浮末，滴入几滴醋6小火慢炖2小时7将切好的秋葵放入煮好的汤锅中，加入适量盐，白入胡椒粉调味即可", "raw_material": "原料：棒骨、秋葵、盐、胡椒粉、生姜。"}, "source_url": "https://home.meishichina.com/recipe-213983.html", "split": "chinese", "target_text": {"dish_name": "秋葵炖棒骨汤", "practice": "1秋葵洗净沥干水分2生姜切成细末3将棒骨凉水入锅大火煮开，煮至出血沫关火捞出洗净4秋葵切成大块5锅入加入适量的水，下入棒骨块生姜末，大火烧开后撇去浮末，滴入几滴醋6小火慢炖2小时7将切好的秋葵放入煮好的汤锅中，加入适量盐，白入胡椒粉调味即可", "raw_material": "原料：棒骨、秋葵、盐、胡椒粉、生姜。"}}
{"canonical_name_zh": "蒸鱼", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:23bb76c7aeda1f35e8874008", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ff4be5cf06f1d6381e94618f"], "practice_image": ["image:90d34a4ff85497806dcfc705", "image:9e3622c5aa684ecf5d849add", "image:942facd1384ab8eb044f26e1", "image:f1347346357f1f48bfbf99d7", "image:07a38426ae13d6ec200b2048", "image:919c0f34867df6b305c1b2c2", "image:e70a70d526f10b6dda1799fd", "image:1921112532e7be97d573fe90"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "粤式蒸鱼 | 今日吃蒸鱼：蒸蒸日上！鱼跃龙门！", "practice": "1鲈鱼1条小葱1把生姜4-5片白胡椒适量色拉油少许。2鱼清洗干净之后，在背部贴着鱼鳍的位置浅浅地划开一刀。3鱼鳃和鱼腹中塞入姜片。4在鱼身抹上油，然后将鱼放入方太蒸箱，选择普通蒸模式-100℃-10分钟。5蒸好后取出，将葱丝撒在鱼身上，再洒一点白胡椒粉。6用滚油浇淋在鱼身上。7用生抽围着鱼的四周淋洒即可。8烹饪是赋予佳肴灵魂的过程，蒸食美味成就真实美味。", "raw_material": "原料：鲈鱼、小葱、生姜、白胡椒、色拉油。"}, "source_url": "https://home.meishichina.com/recipe-416810.html", "split": "chinese", "target_text": {"dish_name": "蒸鱼", "practice": "1鲈鱼1条小葱1把生姜4-5片白胡椒适量色拉油少许。2鱼清洗干净之后，在背部贴着鱼鳍的位置浅浅地划开一刀。3鱼鳃和鱼腹中塞入姜片。4在鱼身抹上油，然后将鱼放入方太蒸箱，选择普通蒸模式-100℃-10分钟。5蒸好后取出，将葱丝撒在鱼身上，再洒一点白胡椒粉。6用滚油浇淋在鱼身上。7用生抽围着鱼的四周淋洒即可。8烹饪是赋予佳肴灵魂的过程，蒸食美味成就真实美味。", "raw_material": "原料：鲈鱼、小葱、生姜、白胡椒、色拉油。"}}
{"canonical_name_zh": "淮山猪手煲", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:2c2c49dedbc5f7bd284d0b2d", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "【粤菜】淮山猪手煲", "practice": "1准备材料。山药去皮，切小块。黑木耳泡发。猪手处理干净，背上切几刀。2炒锅内放油少许，放入姜片和香料，炒出香味。3放入猪手，转小火煎一下。4均匀煎至猪皮微黄。5烹入绍兴酒，加少许酱油。6倒入高压锅，加水适量，大火煮开。盖紧锅盖，上汽后转小火，煮15分钟。7关火放汽，打开锅，放入山药和黑木耳，盖紧锅盖，再炖10分钟。8放盐调味，出锅盛盘。", "raw_material": "原料：猪手、淮山、黑木耳、姜片、花椒、八角、桂皮、香叶。"}, "source_url": "https://home.meishichina.com/recipe-28361.html", "split": "chinese", "target_text": {"dish_name": "淮山猪手煲", "practice": "1准备材料。山药去皮，切小块。黑木耳泡发。猪手处理干净，背上切几刀。2炒锅内放油少许，放入姜片和香料，炒出香味。3放入猪手，转小火煎一下。4均匀煎至猪皮微黄。5烹入绍兴酒，加少许酱油。6倒入高压锅，加水适量，大火煮开。盖紧锅盖，上汽后转小火，煮15分钟。7关火放汽，打开锅，放入山药和黑木耳，盖紧锅盖，再炖10分钟。8放盐调味，出锅盛盘。", "raw_material": "原料：猪手、淮山、黑木耳、姜片、花椒、八角、桂皮、香叶。"}}
{"canonical_name_zh": "胡萝卜木耳蒸饺", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:204f3ad87010501202dd4d46", "language": "Chinese", "question_image_ids": {"dish_image": ["image:897e9d68fee673351dc55799"], "practice_image": ["image:9e70a448b2b7407a373ab1b9", "image:5c6df9ad265cac45d3e73406", "image:4d28188d787770b95e0473d7", "image:acf9ed0d132543aa9867505f", "image:45f45dbf4f6c5532e2f39657", "image:a3d886a588b4258695dd25cf", "image:2b50259633a6d08ac763b1c5", "image:79d180f8f10fc16b627a78c6", "image:d969bce8a0afafc4f4bd59a3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "胡萝卜木耳蒸饺", "practice": "1首先把黑木耳提前泡发。2面粉倒容器里，加少量盐拌匀。3面粉加水再和成光滑的面团，盖湿布饧制。4饧制面团的同时，剁好肉馅，再加进米酒、酱油、盐、花生油、蚝油搅拌上劲。5再把胡萝卜和泡开的黑木耳剁碎。6加进拌好的肉馅里继续抖匀。7将醒好的面团切成挤儿，擀成中间厚边缘薄的饺子皮。8加入适量馅料，包成饺子。9锅里烧开适量水，水开后把饺子上锅大火蒸十五分钟。", "raw_material": "原料：小麦面粉、胡萝卜、猪肉、黑木耳、盐、油、酱油、米酒、蚝油。"}, "source_url": "https://home.meishichina.com/recipe-223847.html", "split": "chinese", "target_text": {"dish_name": "胡萝卜木耳蒸饺", "practice": "1首先把黑木耳提前泡发。2面粉倒容器里，加少量盐拌匀。3面粉加水再和成光滑的面团，盖湿布饧制。4饧制面团的同时，剁好肉馅，再加进米酒、酱油、盐、花生油、蚝油搅拌上劲。5再把胡萝卜和泡开的黑木耳剁碎。6加进拌好的肉馅里继续抖匀。7将醒好的面团切成挤儿，擀成中间厚边缘薄的饺子皮。8加入适量馅料，包成饺子。9锅里烧开适量水，水开后把饺子上锅大火蒸十五分钟。", "raw_material": "原料：小麦面粉、胡萝卜、猪肉、黑木耳、盐、油、酱油、米酒、蚝油。"}}
{"canonical_name_zh": "牛肉肠粉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:dc73496522ae34381f56a29c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:4077aa57bf4e371c36b11c1b"], "practice_image": ["image:e4b71da967790cd686bfea06", "image:ddf423d07808e38c248f9a01", "image:6c2ad76b530b17938382559e", "image:b74d7377df54a7cd6b40e1a0", "image:666449cb1e7f71de9931a4c3", "image:e7241301d6127dc0c23598c7", "image:3f9e795d770e9b240adc5e94", "image:46d953a57689bf67316c30fc", "image:c0a1fc6c1b2aefe1ca72b8d0", "image:0e0ceb3211b9342348cfb12d", "image:f4a9d2f5dd8cd11df61bdc2f", "image:4fb8da77693a110d4cb8e20b", "image:c20d14eed6fa9be3f0de3e66", "image:58601861f1fd094091f6129d", "image:1d327c5ed30de4525c32be6a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "自制牛肉肠粉", "practice": "1馅料可以换成自己喜欢的，像猪肉馅料，鸡蛋都可以。2酱油，蚝油，砂糖，清水放在锅里煮开备用。3然后，我们来看一下这个肠粉的材料。4粘米粉200g，澄粉150g，玉米淀粉50g。基本上粉的比例是按照4：3：1。5加入800ml清水，搅拌均匀。6蒸盘加点油，刷满整个盘子7加入适量的粉浆，每次都要先搅拌一下粉浆，再用。否则粉会沉底的。8肉末青菜的组合，蒸箱100度，3分钟。9肉末鸡蛋组合，蒸箱100度，3分钟。10也可以鸡蛋青菜组合，蒸箱100度，3分钟。11加入粉浆的多少，决定肠粉的厚度，按个人喜好即可。12这里提醒一下，必须在上粉浆之前刷一层油。13淋上辣椒油（不吃辣的加熟油就可以）。14淋上自己煮的酱油。15很诱人，有木有？*😍*。16QQ弹弹。", "raw_material": "原料：牛肉、洋葱、香葱、姜、蚝油、白砂糖、芝麻油、盐、饺子调味料、粘米粉、澄粉、玉米淀粉、清水、酱油、蚝油、砂糖、清水、鸡蛋、青菜。"}, "source_url": "https://home.meishichina.com/recipe-525611.html", "split": "chinese", "target_text": {"dish_name": "牛肉肠粉", "practice": "1馅料可以换成自己喜欢的，像猪肉馅料，鸡蛋都可以。2酱油，蚝油，砂糖，清水放在锅里煮开备用。3然后，我们来看一下这个肠粉的材料。4粘米粉200g，澄粉150g，玉米淀粉50g。基本上粉的比例是按照4：3：1。5加入800ml清水，搅拌均匀。6蒸盘加点油，刷满整个盘子7加入适量的粉浆，每次都要先搅拌一下粉浆，再用。否则粉会沉底的。8肉末青菜的组合，蒸箱100度，3分钟。9肉末鸡蛋组合，蒸箱100度，3分钟。10也可以鸡蛋青菜组合，蒸箱100度，3分钟。11加入粉浆的多少，决定肠粉的厚度，按个人喜好即可。12这里提醒一下，必须在上粉浆之前刷一层油。13淋上辣椒油（不吃辣的加熟油就可以）。14淋上自己煮的酱油。15很诱人，有木有？*😍*。16QQ弹弹。", "raw_material": "原料：牛肉、洋葱、香葱、姜、蚝油、白砂糖、芝麻油、盐、饺子调味料、粘米粉、澄粉、玉米淀粉、清水、酱油、蚝油、砂糖、清水、鸡蛋、青菜。"}}
{"canonical_name_zh": "菊花石榴鸡", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:9474312ec76ebcd4c0e9cf3b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2d4be758cc9212be1ca054ed"], "practice_image": ["image:0563ea2bd1a816792e017090", "image:f814d86754a2f21c34b5eb83", "image:b951aba29f4ea26a917aff32", "image:a3753fcd265beba27240ea62", "image:cd1da52a778efba8e45a06c9", "image:a8c847d27d43b85bf404acb8", "image:d5bc89880764e1654cf1065b", "image:4fa284a61d00a819ea72ccf1", "image:0905dc559d3646756ff0127e", "image:862eb571b6935e0054b0e240", "image:cbef0a3becfc15919fe20a57", "image:a5064fb2c3ca5219a757edd6", "image:58dc560c0502fa2d90bddc8c", "image:16b7c0abda47df5413172572", "image:86349dc0ec79c93cf18e0e44", "image:0e079cbd6bd00cd8c1bbb24f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "菊花石榴鸡", "practice": "1备鸡腿、西兰花、冬笋、马蹄。2备湿淀粉、平菇。3芹菜洗净。4取出芹菜筋，焯水备用。5将四个鸡蛋磕入碗中，倒入湿淀粉。6搅匀，去除表面泡沫。7鸡腿去骨。8鸡腿肉连皮剁成石榴籽大小的粒，平菇和冬笋焯水，切成同样大小的粒，马蹄去皮切成同样大小的粒。9坐炒锅烧热，用纱布蘸油，将锅底部擦一遍。10倒入鸡蛋液，小火，旋转锅待蛋液渐渐凝固，蛋皮边与锅分离，轻翻摊另一面，即成鸡蛋皮。11摊好的鸡蛋皮。12连续摊好5个蛋皮。13炒锅入油，将拌过湿淀粉的鸡肉粒入锅煸炒至8成熟。14倒入姜末。15倒入料酒、生抽、蚝油，炒匀。16放盐、胡椒粉。17放香油，淋入湿淀粉。18出锅倒入盘中。19取适量馅料放入蛋皮中间。20四周像包包子一样包成石榴状。21用芹菜筋将其轻轻绑好。22依次包好的石榴鸡。23开水入锅，蒸制3分钟（馅料和蛋皮都是熟制品）。24将蒸好的石榴鸡摆入盘中，四周点缀开水焯过的西兰花。25用浓缩鸡汁或鸡汤和湿淀粉勾薄芡浇在石榴鸡上即成。26做好的石榴鸡。", "raw_material": "原料：琵琶鸡腿、鸡蛋、西兰花、冬笋、平菇、马蹄、芹菜筋、料酒、生抽、蚝油、盐、姜末、淀粉、胡椒粉、香油。"}, "source_url": "https://home.meishichina.com/recipe-160216.html", "split": "chinese", "target_text": {"dish_name": "菊花石榴鸡", "practice": "1备鸡腿、西兰花、冬笋、马蹄。2备湿淀粉、平菇。3芹菜洗净。4取出芹菜筋，焯水备用。5将四个鸡蛋磕入碗中，倒入湿淀粉。6搅匀，去除表面泡沫。7鸡腿去骨。8鸡腿肉连皮剁成石榴籽大小的粒，平菇和冬笋焯水，切成同样大小的粒，马蹄去皮切成同样大小的粒。9坐炒锅烧热，用纱布蘸油，将锅底部擦一遍。10倒入鸡蛋液，小火，旋转锅待蛋液渐渐凝固，蛋皮边与锅分离，轻翻摊另一面，即成鸡蛋皮。11摊好的鸡蛋皮。12连续摊好5个蛋皮。13炒锅入油，将拌过湿淀粉的鸡肉粒入锅煸炒至8成熟。14倒入姜末。15倒入料酒、生抽、蚝油，炒匀。16放盐、胡椒粉。17放香油，淋入湿淀粉。18出锅倒入盘中。19取适量馅料放入蛋皮中间。20四周像包包子一样包成石榴状。21用芹菜筋将其轻轻绑好。22依次包好的石榴鸡。23开水入锅，蒸制3分钟（馅料和蛋皮都是熟制品）。24将蒸好的石榴鸡摆入盘中，四周点缀开水焯过的西兰花。25用浓缩鸡汁或鸡汤和湿淀粉勾薄芡浇在石榴鸡上即成。26做好的石榴鸡。", "raw_material": "原料：琵琶鸡腿、鸡蛋、西兰花、冬笋、平菇、马蹄、芹菜筋、料酒、生抽、蚝油、盐、姜末、淀粉、胡椒粉、香油。"}}
{"canonical_name_zh": "葱油白切鸡", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:06183149f328b849f439f396", "language": "Chinese", "question_image_ids": {"dish_image": ["image:45dbad397d67998e5a25178d"], "practice_image": ["image:3c7f02da93afa64d78438537", "image:d401476b833ceaa140667524", "image:96d74db4f21f6ad21774a15c", "image:961dad48821e6ff001e8a23b", "image:bae59a1b81de69fea0173488", "image:da6a31ca86b97525a198328f", "image:de268b6a6483caa8847b50ed", "image:6eb5c83ed91007e146bb279e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "葱油白切鸡", "practice": "1准备材料。2煮锅中加水放入大葱段、生姜片煮开放入鸡腿加些料酒中火煮15分钟，盖盖焖20分钟。3捞出用凉水冲洗表面浮油，鸡皮抹上麻油晾凉。4香葱切末，生姜切末，大蒜切末备用。5炒锅中加底油加热。6准备小碗将葱姜蒜末加入，将烧热的油泼在上面。7小碗中加6月鲜酱油、白糖、盐、麻油搅拌均匀。8将晾凉的鸡腿肉斩件装盘，浇上碗汁，撒上红辣椒段即可。", "raw_material": "原料：鸡腿肉、六月鲜酱油、大蒜、香葱、生姜、盐、大葱、料酒、麻油、白糖、红辣椒。"}, "source_url": "https://home.meishichina.com/recipe-255851.html", "split": "chinese", "target_text": {"dish_name": "葱油白切鸡", "practice": "1准备材料。2煮锅中加水放入大葱段、生姜片煮开放入鸡腿加些料酒中火煮15分钟，盖盖焖20分钟。3捞出用凉水冲洗表面浮油，鸡皮抹上麻油晾凉。4香葱切末，生姜切末，大蒜切末备用。5炒锅中加底油加热。6准备小碗将葱姜蒜末加入，将烧热的油泼在上面。7小碗中加6月鲜酱油、白糖、盐、麻油搅拌均匀。8将晾凉的鸡腿肉斩件装盘，浇上碗汁，撒上红辣椒段即可。", "raw_material": "原料：鸡腿肉、六月鲜酱油、大蒜、香葱、生姜、盐、大葱、料酒、麻油、白糖、红辣椒。"}}
{"canonical_name_zh": "豆芽胡萝卜炒河粉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:cd20f9d2f8586f385f5fcf85", "language": "Chinese", "question_image_ids": {"dish_image": ["image:69b54afade9984ed99955d03"], "practice_image": ["image:430f7e8a081012a0963eb145", "image:0bafe3486b05cf8c1c09fbcd", "image:4ca4c98661896e8e6af18c33", "image:5b20e7ffb023b227f096e583", "image:736bbb601bfdc7fe94fb4d36"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "豆芽胡萝卜炒河粉", "practice": "1瘦肉切片，胡萝卜切丝。2豆芽洗净沥干水。3新鲜河粉买回来要冲冲水沥干。4起锅热油依次下入肉、胡萝卜、豆芽炒段生后，放下少量的十三香和盐继续翻炒均匀后，再倒入河粉翻炒翻炒。5炒一两分钟后下入适量的酱油和盐再炒匀关火装盘既可。", "raw_material": "原料：河粉、黄豆芽、胡萝卜、十三香、盐、酱油。"}, "source_url": "https://home.meishichina.com/recipe-547367.html", "split": "chinese", "target_text": {"dish_name": "豆芽胡萝卜炒河粉", "practice": "1瘦肉切片，胡萝卜切丝。2豆芽洗净沥干水。3新鲜河粉买回来要冲冲水沥干。4起锅热油依次下入肉、胡萝卜、豆芽炒段生后，放下少量的十三香和盐继续翻炒均匀后，再倒入河粉翻炒翻炒。5炒一两分钟后下入适量的酱油和盐再炒匀关火装盘既可。", "raw_material": "原料：河粉、黄豆芽、胡萝卜、十三香、盐、酱油。"}}
{"canonical_name_zh": "豌豆肉饼煲仔饭", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:bbc5ba5fac64c77b37dbeb74", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "豌豆肉饼煲仔饭", "practice": "1备好食材。大米最好提前5分钟泡发。2豌豆焯水，捞起后用清水泡会。3瘦肉剁好后加进盐，油，酱油，白米和小许水顺时针搅拌5分钟。4在锅底下先倒些油，把清洗后的大米放进，并加适量水（比平常做饭的水稍为少点）。5等饭煮至水快干时，把豌豆倒饭面上，把肉饼铺面上。6继续盖上锅盖开最小火煮，约十分钟后熄火，熄火后继续焖十分钟左右再开盖（为了不泄气，我盖了一块湿布）。", "raw_material": "原料：新鲜豌豆、瘦肉、大米、姜、盐、米酒、酱油、花生油。"}, "source_url": "https://home.meishichina.com/recipe-175163.html", "split": "chinese", "target_text": {"dish_name": "豌豆肉饼煲仔饭", "practice": "1备好食材。大米最好提前5分钟泡发。2豌豆焯水，捞起后用清水泡会。3瘦肉剁好后加进盐，油，酱油，白米和小许水顺时针搅拌5分钟。4在锅底下先倒些油，把清洗后的大米放进，并加适量水（比平常做饭的水稍为少点）。5等饭煮至水快干时，把豌豆倒饭面上，把肉饼铺面上。6继续盖上锅盖开最小火煮，约十分钟后熄火，熄火后继续焖十分钟左右再开盖（为了不泄气，我盖了一块湿布）。", "raw_material": "原料：新鲜豌豆、瘦肉、大米、姜、盐、米酒、酱油、花生油。"}}
{"canonical_name_zh": "酱爆鱿鱼", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:00c06d0a599db1afec1ec949", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a1d6ddc4a2ef949d74cf27cf"], "practice_image": ["image:6acd6096b49d22753c4a260c", "image:1cba3ec2d3a278f2485f2ec9", "image:76ffc0eeb9103566c6f40714", "image:8fcd701f913c4b3a4898d4d7", "image:09ebc9a633204413305391cd", "image:5b31f539e2c8218324ae66b1", "image:308eff1888cdedef294fb535", "image:600f3f1b73bd764fa824d7a5", "image:463ce8d3ce793f0efaacf34e", "image:3f0099c0ecb9626061a63f6b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "酱爆鱿鱼", "practice": "1鱿鱼处理干净2切花刀3从中间切开4切块，鱿鱼虚切断5锅中烧开水放入料酒、姜片，绰鱿鱼鱿鱼卷起即可6小火炒香香料7放入两勺海天黄豆酱翻炒8放鱿鱼翻炒均匀9放红椒炒片刻，放味精、孜然粉出锅10来吧！", "raw_material": "原料：鱿鱼、红椒、黄豆酱、味精、孜然粉、姜、蒜颗粒。"}, "source_url": "https://home.meishichina.com/recipe-244165.html", "split": "chinese", "target_text": {"dish_name": "酱爆鱿鱼", "practice": "1鱿鱼处理干净2切花刀3从中间切开4切块，鱿鱼虚切断5锅中烧开水放入料酒、姜片，绰鱿鱼鱿鱼卷起即可6小火炒香香料7放入两勺海天黄豆酱翻炒8放鱿鱼翻炒均匀9放红椒炒片刻，放味精、孜然粉出锅10来吧！", "raw_material": "原料：鱿鱼、红椒、黄豆酱、味精、孜然粉、姜、蒜颗粒。"}}
{"canonical_name_zh": "香菇肉碎茄子", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:3a712819bbc4f732207d64f0", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c43c5101e7a8dca8b34420c3"], "practice_image": ["image:e455a861f2840264336d1d5a", "image:ced870018ebc2697f6488b27", "image:b29e5aeceba876be1b24871f", "image:fad8e70699c386e6d711a869", "image:b40ca2a95c54097fbd4ef04f", "image:39c51d961006fa6ec218919a", "image:1ac4d5c857605e99b56e068c", "image:f744c70915a2877ae8ac9637", "image:79b313ec8878bc8704a1ceaa", "image:927f20b92ef7d28bed222e64", "image:cd6355a37dddabed92808046", "image:2d92e09a8619dd64a373a546"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "香菇肉碎茄子", "practice": "1香菇用温水泡发变软洗净备着。2茄子洗净。3切好的茄子用淡盐水泡5分钟，捞出沥干水备着。（据说泡过淡盐水的茄子不易变黑）。4准备好蒜蓉，蒜苗，猪肉碎。5锅中放入多些的油，放入茄子开始煎炸。6用小火慢慢煎至两面微焦。（翻茄子时应从下至上翻，不要太过猛炒，不然会碎的）。7茄子暂出锅沥下油。8锅中热油，放入蒜蓉和蒜苗炒香。9放入香菇和猪肉碎，炒散。10一汤匙豆瓣酱，一汤匙半生抽，少许盐。11把茄子倒入，按口味调好盐，从下至上翻匀。12过至砂锅中，盖上盖子焖2分钟即可。（锅中无需放水放油）。", "raw_material": "原料：茄子、香菇、肉碎、蒜苗、蒜蓉、盐、生抽、豆瓣酱。"}, "source_url": "https://home.meishichina.com/recipe-297505.html", "split": "chinese", "target_text": {"dish_name": "香菇肉碎茄子", "practice": "1香菇用温水泡发变软洗净备着。2茄子洗净。3切好的茄子用淡盐水泡5分钟，捞出沥干水备着。（据说泡过淡盐水的茄子不易变黑）。4准备好蒜蓉，蒜苗，猪肉碎。5锅中放入多些的油，放入茄子开始煎炸。6用小火慢慢煎至两面微焦。（翻茄子时应从下至上翻，不要太过猛炒，不然会碎的）。7茄子暂出锅沥下油。8锅中热油，放入蒜蓉和蒜苗炒香。9放入香菇和猪肉碎，炒散。10一汤匙豆瓣酱，一汤匙半生抽，少许盐。11把茄子倒入，按口味调好盐，从下至上翻匀。12过至砂锅中，盖上盖子焖2分钟即可。（锅中无需放水放油）。", "raw_material": "原料：茄子、香菇、肉碎、蒜苗、蒜蓉、盐、生抽、豆瓣酱。"}}
{"canonical_name_zh": "香菇鱿鱼糯米烧卖", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:a25b0a688983ac08b329b874", "language": "Chinese", "question_image_ids": {"dish_image": ["image:de00c6cb3d8242b686e42f44"], "practice_image": ["image:898aca331f3d33856dc11bce", "image:dee35d310c100bf955189113", "image:cf375eacb09fce75ecc3be06", "image:a7f19c7f7b5a20f890af74f9", "image:bb66ec8d11737e2116bfa43f", "image:7c82688a157f4a7bcbcc9434", "image:b39edebedd3954b064583134", "image:28d53bfbfb6ef20d4c293975", "image:b4982455dd3a25a4f8b49788", "image:f194573093ad96f79bd94aec", "image:aeff676c1f6d8edb47f41995", "image:29a62d5fe39cf3f4679c2a72"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "香菇鱿鱼糯米烧卖", "practice": "1将糯米洗净，浸泡一晚上2香菇和鱿鱼也一样浸泡一晚上3糯米泡好后，倒掉一些水，放入电饭煲里蒸熟4香菇泡好后，切成小丁5鱿鱼泡好后，也一样切成丁6起油锅，先倒入香菇和鱿鱼爆出香味7再倒入蒸好的糯米饭，翻炒均匀。加入适量盐和芝麻油，翻炒均匀8倒入适量蚝油、生抽，翻炒均匀即可关火9取张饺子皮，放入馅料10然后向上收下口11放入蒸盘里（全部做好后）12放入锅，大火蒸8～10分钟即可关火13放晾后，即可开动～", "raw_material": "原料：糯米、干香菇、干鱿鱼、饺子皮、盐、蚝油、麻油、生抽。"}, "source_url": "https://home.meishichina.com/recipe-214250.html", "split": "chinese", "target_text": {"dish_name": "香菇鱿鱼糯米烧卖", "practice": "1将糯米洗净，浸泡一晚上2香菇和鱿鱼也一样浸泡一晚上3糯米泡好后，倒掉一些水，放入电饭煲里蒸熟4香菇泡好后，切成小丁5鱿鱼泡好后，也一样切成丁6起油锅，先倒入香菇和鱿鱼爆出香味7再倒入蒸好的糯米饭，翻炒均匀。加入适量盐和芝麻油，翻炒均匀8倒入适量蚝油、生抽，翻炒均匀即可关火9取张饺子皮，放入馅料10然后向上收下口11放入蒸盘里（全部做好后）12放入锅，大火蒸8～10分钟即可关火13放晾后，即可开动～", "raw_material": "原料：糯米、干香菇、干鱿鱼、饺子皮、盐、蚝油、麻油、生抽。"}}
{"canonical_name_zh": "鱼香双椒叉烧肉", "corrected_cuisine_proposal": "粤菜", "dish_id": "dish:5a368890c6b1fccc530a1738", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2695dce44d4717bc4166bd33"], "practice_image": ["image:e2326e937fb07351e0e65700", "image:6770afd666c8e89a53ec989f", "image:b66c79912e0042b18a6681b5", "image:7bcbd5c68bb22ea50044935b", "image:f0cef8a436a0afc4cbe59c72", "image:b3754bc276f1aec615b37f06", "image:8fe5895d078934cb00334125", "image:82eb489fc87649ccc509dbe5", "image:8a971cbd3303cca99019d7d3", "image:c9603f86d4c40017bc0172c3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "粤菜", "source_text": {"dish_name": "鱼香双椒叉烧肉", "practice": "1备叉烧肉，青椒，红辣椒，2叉烧肉切片，辣椒切块。3先炒辣椒，4放点盐，5炒断生，6放进叉烧肉，7淋上生抽炒香，8撒上鸡精，9撒上鱼香粉出锅。10装盘上桌。", "raw_material": "原料：叉烧肉、青椒、红辣椒、生抽、味精、盐、油、鱼香粉。"}, "source_url": "https://home.meishichina.com/recipe-206193.html", "split": "chinese", "target_text": {"dish_name": "鱼香双椒叉烧肉", "practice": "1备叉烧肉，青椒，红辣椒，2叉烧肉切片，辣椒切块。3先炒辣椒，4放点盐，5炒断生，6放进叉烧肉，7淋上生抽炒香，8撒上鸡精，9撒上鱼香粉出锅。10装盘上桌。", "raw_material": "原料：叉烧肉、青椒、红辣椒、生抽、味精、盐、油、鱼香粉。"}}
{"canonical_name_zh": "清炖狮子头", "corrected_cuisine_proposal": "苏菜", "dish_id": "dish:8dfacbe489cfe37e8aea78d8", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b8f61856e4a43b80b8cbb18d"], "practice_image": ["image:d0de56dfb542ada2b673c839", "image:868465d7efe1b96e162e20b6", "image:e3074a7232443a7b194549a0", "image:e215dd206932bf08441183d9", "image:5dac16d80edee470277a11ab", "image:9b3d9edf8ccb59aee48ee589", "image:1cc59d2a66ec8c11b91d6fb7", "image:d8056d7ce5b5bebbd7d3adb3", "image:2a9c15b2008d43b32dac23c7", "image:951710918157811c23c96168", "image:a3a33d0cfc3b8de936de3442", "image:29aa824f10952d24c9d41c95"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "苏菜", "source_text": {"dish_name": "【扬州】清炖狮子头", "practice": "1备好食材2猪腿肉去皮洗净，先切成条，再切成像石榴籽那么大，最后稍微剁几下3莲藕去皮洗净切碎（小颗粒就行），也可以用荸荠或笋4葱花、姜末510g玉米淀粉中倒入20g清水调匀6将剁好的猪肉和莲藕碎放入较大的容器内，同时调入盐、葱花、姜末、鸡蛋、白胡椒粉，最后把水淀粉再次调均后倒入7用手朝一个方向搅拌，并不时的摔打肉馅，如果肉馅比较干可以加适量清水，但不可太稀，以防狮子头不易成形8搅拌至肉馅有些黏稠状即可，不用过于上劲，否则狮子头较硬，口感不好9砂锅中倒入半锅清水，再将水烧热，大概50度左右关火（这样有利于肉丸下锅后能快速定型，不易散开）。抓取一些肉馅，用俩手来回团成一个既圆又光滑的狮子头，然后轻轻放入热水中（水要没过肉丸）10狮子头全部做好后，盖上盖子开中火，待开锅后转小火，这时狮子头已经定型，有些硬度，可以用筷子轻推底部，以免底部的狮子头粘锅11再撇出浮沫12倒入料酒和1盒炆炖专用的浓汤宝（没有可以不放）13盖上锅盖，转到最小火，用文火慢炖2小时14在炖煮狮子头期间，可以将青菜心处理一下：菜心洗净后焯水一分钟，放入冷水中浸泡一会捞出（这样可以让菜心的颜色更加碧绿）15炖至最后五分钟时放入枸杞子，继续炖到时间结束16最后把青菜心放入即可关火17盛出就可以慢慢享用啦", "raw_material": "原料：猪腿肉、莲藕碎、盐、浓汤宝、葱花、姜末、糖、白胡椒粉、料酒、玉米淀粉、青菜心、枸杞子、鸡蛋。"}, "source_url": "https://home.meishichina.com/recipe-310592.html", "split": "chinese", "target_text": {"dish_name": "清炖狮子头", "practice": "1备好食材2猪腿肉去皮洗净，先切成条，再切成像石榴籽那么大，最后稍微剁几下3莲藕去皮洗净切碎（小颗粒就行），也可以用荸荠或笋4葱花、姜末510g玉米淀粉中倒入20g清水调匀6将剁好的猪肉和莲藕碎放入较大的容器内，同时调入盐、葱花、姜末、鸡蛋、白胡椒粉，最后把水淀粉再次调均后倒入7用手朝一个方向搅拌，并不时的摔打肉馅，如果肉馅比较干可以加适量清水，但不可太稀，以防狮子头不易成形8搅拌至肉馅有些黏稠状即可，不用过于上劲，否则狮子头较硬，口感不好9砂锅中倒入半锅清水，再将水烧热，大概50度左右关火（这样有利于肉丸下锅后能快速定型，不易散开）。抓取一些肉馅，用俩手来回团成一个既圆又光滑的狮子头，然后轻轻放入热水中（水要没过肉丸）10狮子头全部做好后，盖上盖子开中火，待开锅后转小火，这时狮子头已经定型，有些硬度，可以用筷子轻推底部，以免底部的狮子头粘锅11再撇出浮沫12倒入料酒和1盒炆炖专用的浓汤宝（没有可以不放）13盖上锅盖，转到最小火，用文火慢炖2小时14在炖煮狮子头期间，可以将青菜心处理一下：菜心洗净后焯水一分钟，放入冷水中浸泡一会捞出（这样可以让菜心的颜色更加碧绿）15炖至最后五分钟时放入枸杞子，继续炖到时间结束16最后把青菜心放入即可关火17盛出就可以慢慢享用啦", "raw_material": "原料：猪腿肉、莲藕碎、盐、浓汤宝、葱花、姜末、糖、白胡椒粉、料酒、玉米淀粉、青菜心、枸杞子、鸡蛋。"}}
{"canonical_name_zh": "黄桥烧饼", "corrected_cuisine_proposal": "苏菜", "dish_id": "dish:3b127e09ae1c44006ff6b6b6", "language": "Chinese", "question_image_ids": {"dish_image": ["image:055ae88921910327a98c2420"], "practice_image": ["image:d5434e6841c00df3ca28dfcf", "image:2141ffa5eea842b3ca648bd1", "image:65c5ca2e75416db6c40b10eb", "image:572aa23105fbca7a317834d5", "image:2568b208e0306c6b4b9f0a77", "image:429680baaaa03583d0a2a341", "image:64bf5d353cfa9099df1156b3", "image:b694fa887410c1b41e2ba321", "image:e9de105ed5e93d73e988530c", "image:48e8ab2b4e8259e8eadf3b89", "image:6b67d5a91c34063a9226fb09", "image:00b5ce1c561d5dff12c47ec2", "image:b598d4fde8f895e098b00db4", "image:a52801fc1d0ee69fccbba4f1", "image:a6e9a47e2efdd23cecea4e9b", "image:9390d1f05883dfaa5ce84bcc"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "苏菜", "source_text": {"dish_name": "黄桥烧饼", "practice": "1中筋面粉500克25克酵母20克糖用35度左右的温水化开3兑入酵母水和成絮状4和成软一点的面团有点粘手的感觉，盖好醒发30分钟5准备一些油酥（锅中倒入适量的玉米油烧热然后倒入干面粉里搅匀即成油酥）6面发好后，案板撒些干面粉防粘，把面拿出来7直接擀成大的面片8然后均匀涂抹一层油酥9从下至上卷起10卷好11然后揪或切成一个个长剂子（最好不要切成短的剂子，包时不好合一块）12然后捏着剂子两头向中间合拢13倒过来按压一下14然后撒些干面粉把剂子擀成包子皮大小15然后中间放入白糖馅16像包包子一样合拢后倒过来按扁，然后一一包好其他的17然后取一个包好的剂子擀成椭圆形18依次擀好其他的19然后每个饼坯上刷层油（想刷蛋黄液也可以）20每个饼坯都撒层芝麻21放入烤箱22190度上下火20分钟即可（根据自家烤箱温度）23出炉24成品图", "raw_material": "原料：中筋面粉、酵母、糖、油酥、温水、芝麻。"}, "source_url": "https://home.meishichina.com/recipe-367087.html", "split": "chinese", "target_text": {"dish_name": "黄桥烧饼", "practice": "1中筋面粉500克25克酵母20克糖用35度左右的温水化开3兑入酵母水和成絮状4和成软一点的面团有点粘手的感觉，盖好醒发30分钟5准备一些油酥（锅中倒入适量的玉米油烧热然后倒入干面粉里搅匀即成油酥）6面发好后，案板撒些干面粉防粘，把面拿出来7直接擀成大的面片8然后均匀涂抹一层油酥9从下至上卷起10卷好11然后揪或切成一个个长剂子（最好不要切成短的剂子，包时不好合一块）12然后捏着剂子两头向中间合拢13倒过来按压一下14然后撒些干面粉把剂子擀成包子皮大小15然后中间放入白糖馅16像包包子一样合拢后倒过来按扁，然后一一包好其他的17然后取一个包好的剂子擀成椭圆形18依次擀好其他的19然后每个饼坯上刷层油（想刷蛋黄液也可以）20每个饼坯都撒层芝麻21放入烤箱22190度上下火20分钟即可（根据自家烤箱温度）23出炉24成品图", "raw_material": "原料：中筋面粉、酵母、糖、油酥、温水、芝麻。"}}
{"canonical_name_zh": "炒棍棍面", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:e1fa3111d03138ff451271ea", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e6ab99a2c3ebbf5e32356aa0"], "practice_image": ["image:a2244a791258a49f258d9392", "image:74e81e2018bec678fec9111d", "image:975d5af7c560e698171e4dac", "image:c5bf299fea92e940bb44df26", "image:8d8ca177c44ada072ffedf88", "image:8cf3d978d2f589529bd96627", "image:906a0218a3ae3e3d1df6341e", "image:6092c82df8a74a30343749e2", "image:800b2ca97f38e0e1afa2ff8a", "image:20b4041743da04a9839dca53", "image:a429e3763620e277080a4b51"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "咱西北人的大爱——炒棍棍面", "practice": "1所用原料，忘记拍小青菜了。2所有蔬菜择洗干净，切小备用。3煮锅中水烧开后下入面条，煮熟透。4熟透的面条捞入装有冷水的盆中，搅散，沥干水分备用。5炒锅放油，油热后先爆葱和姜，然后放入包菜炒半分钟。6再加入西红柿丁翻炒。7炒出红汁后加入火腿肠和青菜翻炒。8加入五香粉翻炒均匀。9把过完冷水的面条倒入锅中。10滴少许酱油，加入蚝油翻炒。11加入适量食盐。12充分翻炒至汤汁收干即可出锅。", "raw_material": "原料：鲜棍棍面、火腿肠、小青菜、包菜、西红柿、小葱、生姜、五香粉、酱油、蚝油、食盐。"}, "source_url": "https://home.meishichina.com/recipe-86770.html", "split": "chinese", "target_text": {"dish_name": "炒棍棍面", "practice": "1所用原料，忘记拍小青菜了。2所有蔬菜择洗干净，切小备用。3煮锅中水烧开后下入面条，煮熟透。4熟透的面条捞入装有冷水的盆中，搅散，沥干水分备用。5炒锅放油，油热后先爆葱和姜，然后放入包菜炒半分钟。6再加入西红柿丁翻炒。7炒出红汁后加入火腿肠和青菜翻炒。8加入五香粉翻炒均匀。9把过完冷水的面条倒入锅中。10滴少许酱油，加入蚝油翻炒。11加入适量食盐。12充分翻炒至汤汁收干即可出锅。", "raw_material": "原料：鲜棍棍面、火腿肠、小青菜、包菜、西红柿、小葱、生姜、五香粉、酱油、蚝油、食盐。"}}
{"canonical_name_zh": "煎孜然羊排", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:d80417d1d1db0babe77279a4", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c010da4546e07577aab24255"], "practice_image": ["image:50c8487c96ea96f8f8e5739a", "image:f80190329524f8ee7d172182", "image:082dc67c5f50e8f34e43d270", "image:8dc73071ddde5fa100b59505", "image:d7e39796a45fcc06c1b209b3", "image:b3d28af641901107d37c81ce"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "煎孜然羊排", "practice": "1羊排洗干净，顺着肋骨斩成长段。2用清水浸泡半个小时去掉血水。3羊排冷水下锅，加入葱、料酒炖至羊排软烂，捞出控干汤汁。4锅内加油，放入整瓣的大蒜煎出香味。5放入炖好的羊排，小火慢慢的煎，煎的过程中撒入盐、孜然粒、辣椒面、孜然粉。6煎至羊排呈金黄、焦香四溢就好啦。", "raw_material": "原料：羊排、大蒜、葱、孜然粉、孜然粒、辣椒面、盐。"}, "source_url": "https://home.meishichina.com/recipe-18408.html", "split": "chinese", "target_text": {"dish_name": "煎孜然羊排", "practice": "1羊排洗干净，顺着肋骨斩成长段。2用清水浸泡半个小时去掉血水。3羊排冷水下锅，加入葱、料酒炖至羊排软烂，捞出控干汤汁。4锅内加油，放入整瓣的大蒜煎出香味。5放入炖好的羊排，小火慢慢的煎，煎的过程中撒入盐、孜然粒、辣椒面、孜然粉。6煎至羊排呈金黄、焦香四溢就好啦。", "raw_material": "原料：羊排、大蒜、葱、孜然粉、孜然粒、辣椒面、盐。"}}
{"canonical_name_zh": "牛肉拉条子", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:f9b2cc741cac9e763e6edde5", "language": "Chinese", "question_image_ids": {"dish_image": ["image:90aab84738e666486471cbe5"], "practice_image": ["image:1b7e0ac2651e3c2752002db1", "image:937c92d38b81d5b1cd67034c", "image:996b8ebfb439d8a85815e21f", "image:1b3b2e08d8f4d3da2d90f6c9", "image:2208af10238d28399a680133", "image:726509458759411d2d8b1107", "image:88c2a680de4305ce5d4f6895", "image:d3bbf30483f066d525ad6422", "image:02a0f7f60399b8bb79de9ba5", "image:54123131d9281ba13dcae2b4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "牛肉拉条子", "practice": "1将揉好的面团擀成5毫米厚的面饼。2将面饼切成一厘米左右的长条。3将面条用双手一根根的拉成长条，入锅中煮熟。4将煮好的拉条子加适量橄榄油拌匀备用。5牛肉切片。6绿豆芽洗净控水备用。7热锅下油，放入葱姜炝锅。8放入牛肉。9翻炒至牛肉变色。10再加入绿豆芽。11翻炒至断生。12加入酱油和美极鲜翻炒出香味。13加入煮好的拉条子。14.再加盐和醋翻炒一分钟关火成盘即可。", "raw_material": "原料：面团、牛肉、绿豆芽、葱、姜、美极鲜、酱油、醋、盐。"}, "source_url": "https://home.meishichina.com/recipe-188771.html", "split": "chinese", "target_text": {"dish_name": "牛肉拉条子", "practice": "1将揉好的面团擀成5毫米厚的面饼。2将面饼切成一厘米左右的长条。3将面条用双手一根根的拉成长条，入锅中煮熟。4将煮好的拉条子加适量橄榄油拌匀备用。5牛肉切片。6绿豆芽洗净控水备用。7热锅下油，放入葱姜炝锅。8放入牛肉。9翻炒至牛肉变色。10再加入绿豆芽。11翻炒至断生。12加入酱油和美极鲜翻炒出香味。13加入煮好的拉条子。14.再加盐和醋翻炒一分钟关火成盘即可。", "raw_material": "原料：面团、牛肉、绿豆芽、葱、姜、美极鲜、酱油、醋、盐。"}}
{"canonical_name_zh": "茄汁红烧牛肉面", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:c5e2670019f66be9364ea6aa", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a44455232e11f65da92343d3"], "practice_image": ["image:03692ff11a56d7966effff7c", "image:4a84aa21b72e67e0b4335390", "image:f4a79611a3dd004b17f351bb", "image:894a85e9cf64abde766a1227", "image:5a688a816b4c05f8036616b5", "image:7be53c9ae486a62c3be8a38b", "image:21abfeafef94de6cc0e36f7b", "image:c0bd1a60e549b5b6f5538fe0", "image:cf322ece25b4efc2515ad444", "image:d5c4cc07b36b490a2fdc4ca2", "image:e2cc8ce36a8ce3a8590e9338", "image:0886af24d6b22a0eeba6359d", "image:dc71592c59b7d747563dd1a6", "image:2cf059da88f793d2e8eabc42", "image:b17d64e3dd86651138726441", "image:30899803abd793546b31fa13", "image:d4835a849e7c4ca205281d9d", "image:9384540f2c344b720f051250"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "茄汁红烧牛肉面", "practice": "1牛肋条肉洗净，整块儿凉水下锅，中小火煮开后保持沸腾2分钟，让血水充分析出；2捞出肉块儿，用温水冲洗干净备用；3所有香料放进茶包袋备用；4西红柿洗净切成小丁（不用去皮，往下看）；5葱姜蒜切片；6起炒锅，下入食用油，热锅凉油爆香葱姜蒜；7下豆瓣辣酱，改小火慢慢煸炒出红油8下入西红柿丁，转中大火，煸炒9待西红柿丁煸炒至出浓汤，下入番茄酱，煸炒均匀；10加入水；11待水沸腾后，下冰糖；12下香料包和整块儿牛肉；13加入其它调味料：酱油2大勺、酱膏（或蚝油）2大勺，芝麻酱1小勺，白胡椒粉2小勺，五香粉1小勺，花雕酒（或料酒）2大勺；14煮至沸腾；转入比较深的炖锅；15大火煮开后，转小火，加盖焖煮约1小时；关火，焖到凉。16取出牛肉；17切成方便入口的大块儿；18过滤汤汁，除去调味料不要；19汤汁和牛肉重回锅中；20大火煮开后，转小火，加盖焖煮20—30分钟，汤头即成；21煮熟面条；22洗净香菜并切碎；23面条入碗，加入汤汁和牛肉，撒上香菜碎即成。", "raw_material": "原料：牛腩、西红柿。"}, "source_url": "https://home.meishichina.com/recipe-103228.html", "split": "chinese", "target_text": {"dish_name": "茄汁红烧牛肉面", "practice": "1牛肋条肉洗净，整块儿凉水下锅，中小火煮开后保持沸腾2分钟，让血水充分析出；2捞出肉块儿，用温水冲洗干净备用；3所有香料放进茶包袋备用；4西红柿洗净切成小丁（不用去皮，往下看）；5葱姜蒜切片；6起炒锅，下入食用油，热锅凉油爆香葱姜蒜；7下豆瓣辣酱，改小火慢慢煸炒出红油8下入西红柿丁，转中大火，煸炒9待西红柿丁煸炒至出浓汤，下入番茄酱，煸炒均匀；10加入水；11待水沸腾后，下冰糖；12下香料包和整块儿牛肉；13加入其它调味料：酱油2大勺、酱膏（或蚝油）2大勺，芝麻酱1小勺，白胡椒粉2小勺，五香粉1小勺，花雕酒（或料酒）2大勺；14煮至沸腾；转入比较深的炖锅；15大火煮开后，转小火，加盖焖煮约1小时；关火，焖到凉。16取出牛肉；17切成方便入口的大块儿；18过滤汤汁，除去调味料不要；19汤汁和牛肉重回锅中；20大火煮开后，转小火，加盖焖煮20—30分钟，汤头即成；21煮熟面条；22洗净香菜并切碎；23面条入碗，加入汤汁和牛肉，撒上香菜碎即成。", "raw_material": "原料：牛腩、西红柿。"}}
{"canonical_name_zh": "莜面窝窝", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:117847d3e742fb1416798b9d", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9d66fa91035c5097ece89077"], "practice_image": ["image:f853cb45317ea9033f4d6bae", "image:adab6e8f8f300adc71845fc4", "image:61dcc9379af1781b2644e768", "image:6340afed4243516e6f6b4673", "image:4a71138afe807f2b5a6d6567", "image:929606266dd0697afe90bb3e", "image:dbadfe458e42ac6b3a14e8c1", "image:72de6faa9b3e16ec8c4e53b8", "image:02395027f0452d8809350b3d", "image:02eadf983bb1b1b9b688255e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "莜面窝窝", "practice": "1莜面中放入开水，用筷子搅成大块。2用手和成面团。3揪一小块面。4放在一个光滑的平面上，我用的是大理石板。5搓成圆球，按扁。6用手托按在面上，往前推成牛舌状。7用手提住一边，卷在食指上。8卷好的莜面窝窝。9立起来。10都推好后，上锅蒸熟，浇上喜欢的卤即可。", "raw_material": "原料：莜面、开水。"}, "source_url": "https://home.meishichina.com/recipe-52205.html", "split": "chinese", "target_text": {"dish_name": "莜面窝窝", "practice": "1莜面中放入开水，用筷子搅成大块。2用手和成面团。3揪一小块面。4放在一个光滑的平面上，我用的是大理石板。5搓成圆球，按扁。6用手托按在面上，往前推成牛舌状。7用手提住一边，卷在食指上。8卷好的莜面窝窝。9立起来。10都推好后，上锅蒸熟，浇上喜欢的卤即可。", "raw_material": "原料：莜面、开水。"}}
{"canonical_name_zh": "西芹孜然牛肉", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:a65eb8ebe888ba0de87caff3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a6e69a68add3de1ce1fc95f7"], "practice_image": ["image:35f272ff40932273d7035dc7", "image:121ce1164cb4a3867331586e", "image:8dd0cd99c417f1b59dcb21cd", "image:f7388a2039269bc6447f4f6a", "image:130568f1b94a70c8ce457d6e", "image:db94a542be1c30eb1eae3df5", "image:70d5c5ffb051c3f0f2f9144e", "image:04ff15142fa3e4eb46001f63"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "西芹孜然牛肉", "practice": "1所有原材料备齐：牛里脊肉、西芹、青红辣椒、葱姜蒜、孜然粉，辣籽儿、少许白芝麻。2牛肉切丁，西芹切丁，青红椒切圈儿，姜蒜切片儿。牛肉丁放入生粉、料酒、孜然粉、生抽腌制20分钟。3无水无油锅烧热关火，放入白芝麻翻炒至表皮微黄盛出。4锅内放油，烧热后放入腌制好的牛肉丁煸炒至发白后，盛起。5锅内留油，放入姜蒜爆香后倒入青红椒煸炒。6继续放入西芹煸炒1分钟，加少许鸡精。7下4中的牛肉丁一起翻炒，注意不要加水，如果锅内比较干的话火调小一点儿。再加点孜然粉，喜辣得同学可以加点辣籽和胡椒粉。8牛肉熟后关火，撒上白芝麻，用锅铲翻炒均匀，上盘儿。", "raw_material": "原料：牛里脊肉、西芹、青椒、青椒、白芝麻、葱姜蒜、孜然粉。"}, "source_url": "https://home.meishichina.com/recipe-36975.html", "split": "chinese", "target_text": {"dish_name": "西芹孜然牛肉", "practice": "1所有原材料备齐：牛里脊肉、西芹、青红辣椒、葱姜蒜、孜然粉，辣籽儿、少许白芝麻。2牛肉切丁，西芹切丁，青红椒切圈儿，姜蒜切片儿。牛肉丁放入生粉、料酒、孜然粉、生抽腌制20分钟。3无水无油锅烧热关火，放入白芝麻翻炒至表皮微黄盛出。4锅内放油，烧热后放入腌制好的牛肉丁煸炒至发白后，盛起。5锅内留油，放入姜蒜爆香后倒入青红椒煸炒。6继续放入西芹煸炒1分钟，加少许鸡精。7下4中的牛肉丁一起翻炒，注意不要加水，如果锅内比较干的话火调小一点儿。再加点孜然粉，喜辣得同学可以加点辣籽和胡椒粉。8牛肉熟后关火，撒上白芝麻，用锅铲翻炒均匀，上盘儿。", "raw_material": "原料：牛里脊肉、西芹、青椒、青椒、白芝麻、葱姜蒜、孜然粉。"}}
{"canonical_name_zh": "辣椒炒羊肚", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:276a7928652f2e993ada3210", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2d26fd23fc5797cdaa152902"], "practice_image": ["image:4e2cb4c1387ab0da899bface", "image:035ceb8f246ef54ccf6a324a", "image:e1015ddb95aef7c6171731b2", "image:f2b463b7f617554ec895b16a", "image:944407052e73bfc96a240721", "image:b5fc86080b33923e7ce465e5", "image:4ac724418e55e8d7448ebe35", "image:cef4c9cc9fbd91d750faaa14"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "辣椒炒羊肚", "practice": "1羊肚洗干净了。在洗的时候、用手摘去黑色的膜。2盐水煮10分钟、去异味。3第二次用酱汤煮。煮20分钟以后、控水、切小片。4取四个尖辣椒、去籽切小块备用。5炒锅放一勺油和花椒、炒炒。6再放辣椒炒一下。7后放羊肚和少许盐炒匀。8看看辣椒已经炒熟了、成盘即可食。", "raw_material": "原料：羊肚、辣椒、油、盐、花椒。"}, "source_url": "https://home.meishichina.com/recipe-39205.html", "split": "chinese", "target_text": {"dish_name": "辣椒炒羊肚", "practice": "1羊肚洗干净了。在洗的时候、用手摘去黑色的膜。2盐水煮10分钟、去异味。3第二次用酱汤煮。煮20分钟以后、控水、切小片。4取四个尖辣椒、去籽切小块备用。5炒锅放一勺油和花椒、炒炒。6再放辣椒炒一下。7后放羊肚和少许盐炒匀。8看看辣椒已经炒熟了、成盘即可食。", "raw_material": "原料：羊肚、辣椒、油、盐、花椒。"}}
{"canonical_name_zh": "韭菜麻食", "corrected_cuisine_proposal": "西北菜", "dish_id": "dish:7dd916adf2c9b934f59c52ea", "language": "Chinese", "question_image_ids": {"dish_image": ["image:07e5cf7373e99c3bff9ad1db"], "practice_image": ["image:e4e8dacfc9040583bbdb7d69", "image:045678a7a767c0e97bd689d5", "image:d17ad68d840f4ddb6eab0d08", "image:657f10e967fe08e7f0ee4dbc", "image:59945ecce9337e326a4d0ae6", "image:cb05112812d924cbb4901d30", "image:f6d78e5c725dc0b060d434b9", "image:972de8d0577c65a9e1f83c11", "image:def18e7256ebc3432cac1332", "image:9c5306331a12aff64c271db3", "image:ae1fff8d88df725da69511ba", "image:8856ac55cfae496b107aafdc", "image:4cd208603ec91f0a32780803"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西北菜", "source_text": {"dish_name": "韭菜的别样风情——浓香韭菜麻食", "practice": "1所需原料图。2韭菜摘洗干净后切小段，入料理机中加少许水搅拌成韭菜泥。3韭菜泥倒入面粉中，和成软硬适中的韭菜面团。如果有需要，可酌量加入水。4韭菜面团加盖湿布饧半小时，饧面的过程中开始准备烩菜。胡萝卜和白豆干洗后切小丁。5香菇切洗净切小丁，洋葱和生姜切末备用。6鸡蛋磕入碗中，充分打散，锅中加少量油，油热后倒入蛋液摊成两面金黄的蛋饼。7取出蛋饼切成小方片备用。8饧好的韭菜面团做成韭菜麻食备用。具体做法见：http://home.meishichina.com/space-474312-do-blog-id-403896.html9炒锅放适量油，烧热后下入洋葱和生姜末炒香。10依次下入胡萝卜、香菇和白豆干，翻炒1分钟。11依个人口味加入十三香、少量生抽、少许老抽及适量食盐，加少许水，煎炒3至4分钟即可，铲出备用。12汤锅中加入2碗清水，加入2袋史云生肉骨高汤，煮沸。13下入做好的韭菜麻食煮软。14加入之前炒好的烩菜，搅匀后继续煮5分钟至汤汁浓稠即可关火。15下入切好的方形蛋皮，搅拌均匀后即可装碗食用。16也可根据个人口味加入适量油泼辣子及香醋，风味更足！", "raw_material": "原料：史云生肉骨高汤、面粉、韭菜、豆干、胡萝卜、香菇、洋葱、生姜、鸡蛋、水。"}, "source_url": "https://home.meishichina.com/recipe-122688.html", "split": "chinese", "target_text": {"dish_name": "韭菜麻食", "practice": "1所需原料图。2韭菜摘洗干净后切小段，入料理机中加少许水搅拌成韭菜泥。3韭菜泥倒入面粉中，和成软硬适中的韭菜面团。如果有需要，可酌量加入水。4韭菜面团加盖湿布饧半小时，饧面的过程中开始准备烩菜。胡萝卜和白豆干洗后切小丁。5香菇切洗净切小丁，洋葱和生姜切末备用。6鸡蛋磕入碗中，充分打散，锅中加少量油，油热后倒入蛋液摊成两面金黄的蛋饼。7取出蛋饼切成小方片备用。8饧好的韭菜面团做成韭菜麻食备用。具体做法见：http://home.meishichina.com/space-474312-do-blog-id-403896.html9炒锅放适量油，烧热后下入洋葱和生姜末炒香。10依次下入胡萝卜、香菇和白豆干，翻炒1分钟。11依个人口味加入十三香、少量生抽、少许老抽及适量食盐，加少许水，煎炒3至4分钟即可，铲出备用。12汤锅中加入2碗清水，加入2袋史云生肉骨高汤，煮沸。13下入做好的韭菜麻食煮软。14加入之前炒好的烩菜，搅匀后继续煮5分钟至汤汁浓稠即可关火。15下入切好的方形蛋皮，搅拌均匀后即可装碗食用。16也可根据个人口味加入适量油泼辣子及香醋，风味更足！", "raw_material": "原料：史云生肉骨高汤、面粉、韭菜、豆干、胡萝卜、香菇、洋葱、生姜、鸡蛋、水。"}}
{"canonical_name_zh": "河南卤面", "corrected_cuisine_proposal": "豫菜", "dish_id": "dish:0daacc4d85091b8968c4742a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f6e4b5d8a7b5092c4d000e30"], "practice_image": ["image:b5b85bd6f3fc3b13906de4f6", "image:c931fa58978dc05ebf615b2d", "image:63c60f1eb9a7382c549b6deb", "image:cb567f74144b64176f977842", "image:bde32266ed6178d0c3dc660a", "image:cdcd681ddbf0ca7c35b5c334", "image:f78c70ade8a1aa5f58acbb55", "image:6c8d7faffd0c896d24b369c2", "image:19801c87dc2dd16b7f6f8cb1", "image:e4971172293415a388c70b79", "image:e511065b12f7a1b0e5bf6a80", "image:24c38fc390da087404b0f719"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "豫菜", "source_text": {"dish_name": "不一样的焖面-【河南卤面】", "practice": "1把买来的细面条拌上少许食用油。2面条上锅大火蒸10分钟左右备用。3黄豆芽洗净，圆白菜切丝，豆角切段备用。4五花肉叫适量盐，老抽，生抽和料酒腌制备用5锅中热锅凉油下入八角一个辣椒三段煸炒香。6下入腌好的肉煸炒熟乘出备用。7锅中重新倒少许油，先下入豆角和豆芽煸炒之后倒入炒好的肉。。8炒匀后加适量生抽，老抽，五香粉一小勺还有盐和鸡精调味9这是再倒入圆白菜丝。10炒匀后加入适量开水，将将没过食材。11锅中扣个小碗，架设几根筷子。12上面铺上蒸好的细面条，转小火焖上15分钟左右。13拌匀即可", "raw_material": "原料：细面条、圆白菜、黄豆芽、豆角、五花肉、开水、生抽、老抽、盐和鸡精、八角、辣椒、五香粉。"}, "source_url": "https://home.meishichina.com/recipe-76950.html", "split": "chinese", "target_text": {"dish_name": "河南卤面", "practice": "1把买来的细面条拌上少许食用油。2面条上锅大火蒸10分钟左右备用。3黄豆芽洗净，圆白菜切丝，豆角切段备用。4五花肉叫适量盐，老抽，生抽和料酒腌制备用5锅中热锅凉油下入八角一个辣椒三段煸炒香。6下入腌好的肉煸炒熟乘出备用。7锅中重新倒少许油，先下入豆角和豆芽煸炒之后倒入炒好的肉。。8炒匀后加适量生抽，老抽，五香粉一小勺还有盐和鸡精调味9这是再倒入圆白菜丝。10炒匀后加入适量开水，将将没过食材。11锅中扣个小碗，架设几根筷子。12上面铺上蒸好的细面条，转小火焖上15分钟左右。13拌匀即可", "raw_material": "原料：细面条、圆白菜、黄豆芽、豆角、五花肉、开水、生抽、老抽、盐和鸡精、八角、辣椒、五香粉。"}}
{"canonical_name_zh": "水烙馍", "corrected_cuisine_proposal": "豫菜", "dish_id": "dish:a8e70f088dff8ed654c9645e", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "豫菜", "source_text": {"dish_name": "水烙馍", "practice": "1面粉加入清水拨成絮状2和成光滑面团，饧30分钟3将松弛好的面团分成大小均等的小剂子。4用擀面杖将揉圆的面剂子加面粉擀成薄面皮。5蒸锅篦子涂抹一层食用油防粘，也可以放打湿的蒸屉布6水烧开后，放入一张面皮，然后盖盖蒸。7等上一张放进去之后，锅盖周围有蒸汽出来后，打开锅盖，再放第二张。8依此类推，重复相同动作，直到放完最后一张。9等最后一张饼放进去后，盖上锅盖，再蒸五分钟即可。10五六分钟左右，关火打开盖子薄饼已经蒸好了。11将饼逐张揭开，看看是不是很薄，可以搭配各种菜肴食用", "raw_material": "原料：面粉、清水。"}, "source_url": "https://home.meishichina.com/recipe-288277.html", "split": "chinese", "target_text": {"dish_name": "水烙馍", "practice": "1面粉加入清水拨成絮状2和成光滑面团，饧30分钟3将松弛好的面团分成大小均等的小剂子。4用擀面杖将揉圆的面剂子加面粉擀成薄面皮。5蒸锅篦子涂抹一层食用油防粘，也可以放打湿的蒸屉布6水烧开后，放入一张面皮，然后盖盖蒸。7等上一张放进去之后，锅盖周围有蒸汽出来后，打开锅盖，再放第二张。8依此类推，重复相同动作，直到放完最后一张。9等最后一张饼放进去后，盖上锅盖，再蒸五分钟即可。10五六分钟左右，关火打开盖子薄饼已经蒸好了。11将饼逐张揭开，看看是不是很薄，可以搭配各种菜肴食用", "raw_material": "原料：面粉、清水。"}}
{"canonical_name_zh": "牛肉菠菜烩面", "corrected_cuisine_proposal": "豫菜", "dish_id": "dish:0e6ccf5b34d56cc9cb94e79c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:7085ccb7a62bdcf6131c5266"], "practice_image": ["image:4dc431e92865da715471a67e", "image:20403294711c2abfffb9e5a0", "image:39a58bb2f2ee67f0c6a330e7", "image:a23f1061db014455e149c40d", "image:019d0504bb1d65b11b763533", "image:2ff3522e67e3f92ce7f187ab", "image:c341935652cb3900886ff661", "image:b7690965e7c3e93a2d9db702", "image:8a9cd9e86bc2a93f51b6f33d", "image:07db10a0667b5517c22d449c", "image:264d9879c13d5dfe88ce79ba", "image:a2000795c0c83ce6ab3e5d26", "image:d57c5170bbd15f527d7a24b8", "image:930ff635a7384de4ee12e539", "image:421102301da149c30ff3cf32"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "豫菜", "source_text": {"dish_name": "牛肉菠菜烩面", "practice": "1面粉和菠菜粉放入面桶里，加3克盐，加入205克的水。2加入205克的水和成光滑的面团，然后饧半小时。3饧好的面团分剂。4擀成长条，中间用筷子压一道痕迹，这样方便拉长后劈开面片。5每一片表面都涂抹上食用油，然后保鲜袋装好，密封饧1小时以上。6牛肉切大约2*3厘米的大块，我放了一个鸡蛋比较大小。煮熟后牛肉会缩小很多。7清洗。8凉水如果焯水，去除血沫。9焯好后再用热水洗净表面残留浮沫。10之前煮好的羊骨汤，是用新鲜羊骨加姜、八角、桂皮熬制的。11把焯好的牛肉放入羊骨汤中，大火煮开后转小火炖1小时。12另起锅盛入炖好的羊骨牛肉汤，加盐和胡椒粉调味。13放入适量的牛肉。14汤煮开后把饧好的面坯拉长并纵向一分为二，下入锅里。15煮大约三分钟。16下入些新鲜的菠菜，再煮一分钟，即可出锅。17煮好的牛肉菠菜烩面，比白色面坯更多了些营养成分哦。", "raw_material": "原料：牛肉、面粉、菠菜粉、羊骨汤、菠菜、胡椒粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-439662.html", "split": "chinese", "target_text": {"dish_name": "牛肉菠菜烩面", "practice": "1面粉和菠菜粉放入面桶里，加3克盐，加入205克的水。2加入205克的水和成光滑的面团，然后饧半小时。3饧好的面团分剂。4擀成长条，中间用筷子压一道痕迹，这样方便拉长后劈开面片。5每一片表面都涂抹上食用油，然后保鲜袋装好，密封饧1小时以上。6牛肉切大约2*3厘米的大块，我放了一个鸡蛋比较大小。煮熟后牛肉会缩小很多。7清洗。8凉水如果焯水，去除血沫。9焯好后再用热水洗净表面残留浮沫。10之前煮好的羊骨汤，是用新鲜羊骨加姜、八角、桂皮熬制的。11把焯好的牛肉放入羊骨汤中，大火煮开后转小火炖1小时。12另起锅盛入炖好的羊骨牛肉汤，加盐和胡椒粉调味。13放入适量的牛肉。14汤煮开后把饧好的面坯拉长并纵向一分为二，下入锅里。15煮大约三分钟。16下入些新鲜的菠菜，再煮一分钟，即可出锅。17煮好的牛肉菠菜烩面，比白色面坯更多了些营养成分哦。", "raw_material": "原料：牛肉、面粉、菠菜粉、羊骨汤、菠菜、胡椒粉、盐。"}}
{"canonical_name_zh": "臻蘑肉包", "corrected_cuisine_proposal": "豫菜", "dish_id": "dish:72996c2fcc54bb4acd321a9e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8c9f0c182cc3e6d2ee6e7064"], "practice_image": ["image:dc9d3e36ed632218910c855e", "image:fcb6ba25ebf34299eef1b362", "image:a567c999f5a80d23ba69d4a8", "image:bd2dc4ca8a3558b2ea571b85", "image:c8470366e27717ceca5132c7", "image:977ff0fb5916aa915d3bca46", "image:83abc018d5d7a0c8155b698f", "image:60b549ac5383ddaf77504f5a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "豫菜", "source_text": {"dish_name": "臻蘑肉包", "practice": "1将面粉、酵母搅拌均匀，放入温水和成软硬适度的面团，醒发。2将泡发好的臻蘑清洗干净，在滚水中焯透，捞出，过凉，剁碎。3将烤肉粒放一大碗中待用。4葱姜切末。5将臻蘑、葱姜末、放入肉粒碗中，加入色拉油、精盐、五香粉、酱油、海米、味精，搅拌均匀即可。6将醒发好的面团，放在案板上，搓成长条，下剂子，擀皮，开始包包子。7将包好的包子，放入蒸锅内。8大火蒸8分钟即可。", "raw_material": "原料：面粉、酵母、清水、烤肉粒、色拉油、海米、葱、姜、精盐、五香粉、酱油、味精。"}, "source_url": "https://home.meishichina.com/recipe-26655.html", "split": "chinese", "target_text": {"dish_name": "臻蘑肉包", "practice": "1将面粉、酵母搅拌均匀，放入温水和成软硬适度的面团，醒发。2将泡发好的臻蘑清洗干净，在滚水中焯透，捞出，过凉，剁碎。3将烤肉粒放一大碗中待用。4葱姜切末。5将臻蘑、葱姜末、放入肉粒碗中，加入色拉油、精盐、五香粉、酱油、海米、味精，搅拌均匀即可。6将醒发好的面团，放在案板上，搓成长条，下剂子，擀皮，开始包包子。7将包好的包子，放入蒸锅内。8大火蒸8分钟即可。", "raw_material": "原料：面粉、酵母、清水、烤肉粒、色拉油、海米、葱、姜、精盐、五香粉、酱油、味精。"}}
{"canonical_name_zh": "丝瓜肉丝米粉汤", "corrected_cuisine_proposal": "贵州菜", "dish_id": "dish:098fb2dec7994c206f735478", "language": "Chinese", "question_image_ids": {"dish_image": ["image:d9c1816e2a24b175e020e052"], "practice_image": ["image:9aa9ef81eb812ea5387c7b14", "image:68c6ed104b8eb6ea4fa5115c", "image:f80778245ccc9535b50a7ed5", "image:f82847e412160c0a8a0e7b77", "image:e3bfeda5f8f968b8e15c9726", "image:42c915a6ea0eac76287e27da", "image:ea3fc97647f925d4e65bcc38"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "贵州菜", "source_text": {"dish_name": "丝瓜肉丝米粉汤", "practice": "1材料图2瘦肉洗净切丝用少许盐料酒地瓜粉抓匀，丝瓜去皮洗净切片3锅里放入适量水烧开下肉丝4煮开后下米粉煮至断生5下丝瓜片煮开片刻6调入少许盐7调入少许味精即可", "raw_material": "原料：瘦肉、米粉、丝瓜、盐、味精。"}, "source_url": "https://home.meishichina.com/recipe-187409.html", "split": "chinese", "target_text": {"dish_name": "丝瓜肉丝米粉汤", "practice": "1材料图2瘦肉洗净切丝用少许盐料酒地瓜粉抓匀，丝瓜去皮洗净切片3锅里放入适量水烧开下肉丝4煮开后下米粉煮至断生5下丝瓜片煮开片刻6调入少许盐7调入少许味精即可", "raw_material": "原料：瘦肉、米粉、丝瓜、盐、味精。"}}
{"canonical_name_zh": "泡椒酸汤肥牛", "corrected_cuisine_proposal": "贵州菜", "dish_id": "dish:3e2104f40d8d17b833d5f4c7", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e307546facf159d6d76881ec"], "practice_image": ["image:39d99b64f12677c0e10ce3f4", "image:ec819e339fdc2fee003b8d6e", "image:6132294bf18a3ef782d25158", "image:dc2e35b66dda56cefb5c110a", "image:52cd9f461983112c5d4a2a76", "image:3fe180f0ce3f2157e94b0a85", "image:707e468118d764133ffe1833", "image:2b79bf3af16eabb192f64554", "image:daf627659f0215b6ec25a313"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "贵州菜", "source_text": {"dish_name": "泡椒酸汤肥牛", "practice": "1准备食材，泡椒事先用剪刀剪碎，比较方便入味。2如图准备些配料。我的灯笼椒是自己买的新鲜的，然后和大蒜一起加盐腌制的。灯笼椒非常辣，所以辣度按照个人口味增加即可。3先锅里放底油，把一点泡椒和豆芽一起煸炒，加半茶匙盐，稍微入点底味。4翻炒几下后加入一些泡椒水，差不多八成熟就可以出锅备用了。5锅里另加油，将葱姜蒜入锅煸炒，然后加入灯笼椒和泡椒一起煸炒，出香味后加入适量清水和盐鸡精白糖白胡椒粉一起煮开。6水开后下入乌冬面，煮的同时用筷子轻轻的把乌冬面划散，散开后再煮个一分钟就可以下金针菇了，然后再加入适量的白醋调味。7把刚准备好的豆芽放在最后承装酸汤肥牛的碗底部铺好，然后等金针菇和乌冬面成熟后捞出也均匀铺在上面。8锅里留着水，烧开后下入肥牛卷。9由于我在国外买的肥牛卷，血水特别多，所以等锅开后用汤勺尽量撇干净血末，然后把肉卷捞出放在金针菇等物上面，剩余的汤汁可以尝一下看是否够味道，不够浓厚可以再适当进行调味。最后用滤网过滤下，把锅里的汤汁浇在肥牛的上面。10最后可以准备一些泡椒，葱花和一些青红辣椒或者藤椒放在表面做装饰。我当时没有小红辣椒，所以只好撒一些枸杞增添色泽啦~~", "raw_material": "原料：肥牛卷、金针菇、乌冬面、绿豆芽、葱、姜、蒜、海南灯笼椒、泡椒、盐、白醋、鸡精、白胡椒粉、泡椒水、糖。"}, "source_url": "https://home.meishichina.com/recipe-200681.html", "split": "chinese", "target_text": {"dish_name": "泡椒酸汤肥牛", "practice": "1准备食材，泡椒事先用剪刀剪碎，比较方便入味。2如图准备些配料。我的灯笼椒是自己买的新鲜的，然后和大蒜一起加盐腌制的。灯笼椒非常辣，所以辣度按照个人口味增加即可。3先锅里放底油，把一点泡椒和豆芽一起煸炒，加半茶匙盐，稍微入点底味。4翻炒几下后加入一些泡椒水，差不多八成熟就可以出锅备用了。5锅里另加油，将葱姜蒜入锅煸炒，然后加入灯笼椒和泡椒一起煸炒，出香味后加入适量清水和盐鸡精白糖白胡椒粉一起煮开。6水开后下入乌冬面，煮的同时用筷子轻轻的把乌冬面划散，散开后再煮个一分钟就可以下金针菇了，然后再加入适量的白醋调味。7把刚准备好的豆芽放在最后承装酸汤肥牛的碗底部铺好，然后等金针菇和乌冬面成熟后捞出也均匀铺在上面。8锅里留着水，烧开后下入肥牛卷。9由于我在国外买的肥牛卷，血水特别多，所以等锅开后用汤勺尽量撇干净血末，然后把肉卷捞出放在金针菇等物上面，剩余的汤汁可以尝一下看是否够味道，不够浓厚可以再适当进行调味。最后用滤网过滤下，把锅里的汤汁浇在肥牛的上面。10最后可以准备一些泡椒，葱花和一些青红辣椒或者藤椒放在表面做装饰。我当时没有小红辣椒，所以只好撒一些枸杞增添色泽啦~~", "raw_material": "原料：肥牛卷、金针菇、乌冬面、绿豆芽、葱、姜、蒜、海南灯笼椒、泡椒、盐、白醋、鸡精、白胡椒粉、泡椒水、糖。"}}
{"canonical_name_zh": "炸豆腐圆子", "corrected_cuisine_proposal": "贵州菜", "dish_id": "dish:6b46c8e8848bb65e3b957364", "language": "Chinese", "question_image_ids": {"dish_image": ["image:559d41507bb665b85bb19c8b"], "practice_image": ["image:562a8961f661e8f7120f0458", "image:748326a2707263d5bead24a0", "image:dca77616e60e376de8669773", "image:9d76c74c1020403bdf5e3758", "image:f31060940997fb821abda9f3", "image:833d276b12c45787565f5159", "image:7c3479a19ac8dfdee074d364", "image:ea4e336da16239613ed1ce70", "image:3da1ed8944ab67a2edaf3551", "image:1b4c238e8cd16da4037a405a", "image:3941048438f4eaaf6b1b51c0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "贵州菜", "source_text": {"dish_name": "炸豆腐圆子", "practice": "1备食材2腐捏碎调入胡椒粉五香粉葱花3放盐、碱4搅拌均匀静置2小时5酸萝卜切丁，鱼腥草切成8毫米的短节和小葱花香菜姜末共置一碗，调入酱油醋6放花椒粉7放辣椒面8放入香油兑好蘸汁9用双手交替捏成核桃大小的圆子10锅入油，烧至七成热，酱豆腐圆子沿锅边挨个下入油锅中11保持中小火炸制，炸制过程中勤用筷子翻动，12待所有圆子炸至金黄色、浮在油上面13迅速捞出控油，即成。", "raw_material": "原料：老豆腐、胡椒粉、盐、五香粉、葱花、碱、花椒粉。"}, "source_url": "https://home.meishichina.com/recipe-366986.html", "split": "chinese", "target_text": {"dish_name": "炸豆腐圆子", "practice": "1备食材2腐捏碎调入胡椒粉五香粉葱花3放盐、碱4搅拌均匀静置2小时5酸萝卜切丁，鱼腥草切成8毫米的短节和小葱花香菜姜末共置一碗，调入酱油醋6放花椒粉7放辣椒面8放入香油兑好蘸汁9用双手交替捏成核桃大小的圆子10锅入油，烧至七成热，酱豆腐圆子沿锅边挨个下入油锅中11保持中小火炸制，炸制过程中勤用筷子翻动，12待所有圆子炸至金黄色、浮在油上面13迅速捞出控油，即成。", "raw_material": "原料：老豆腐、胡椒粉、盐、五香粉、葱花、碱、花椒粉。"}}
{"canonical_name_zh": "腊肉炒口蘑", "corrected_cuisine_proposal": "贵州菜", "dish_id": "dish:eccb4c6b5a2008ebbbb9146a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c45d1fe4f65e4873e0593415"], "practice_image": ["image:add11f0d265979bed17cb04c", "image:2c8569bd2c91e85691e6ddd4", "image:9ac2ea44a89356110ae451f5", "image:59db3c184753b39dbfe2303e", "image:6fbf185e79d6d0fc523615db", "image:eb1216de5fe41d4ddd9301b8", "image:09d9f9b050ce9e240403891e", "image:291d015124e1a350c34ed318"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "贵州菜", "source_text": {"dish_name": "腊肉炒口蘑", "practice": "1口蘑洗净后切成薄片。2红椒去籽洗净切小块，蒜切小粒，绿米辣切圈备用。3五花腊肉洗净后切成薄片。4把切好的口蘑放入沸水锅中焯水30秒后捞出备用。5把五花腊肉放入炒锅中，用中小火慢慢煸出油来。6五花腊肉煸出油后放入蒜粒、红椒、绿米辣翻炒翻炒。7放入焯好水的口蘑翻炒一会。8尝尝味放入少许盐和胡椒粉翻炒均匀即可关火装盘。", "raw_material": "原料：口蘑、腊肉、红椒、盐、蒜、小米辣、辣椒、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-169615.html", "split": "chinese", "target_text": {"dish_name": "腊肉炒口蘑", "practice": "1口蘑洗净后切成薄片。2红椒去籽洗净切小块，蒜切小粒，绿米辣切圈备用。3五花腊肉洗净后切成薄片。4把切好的口蘑放入沸水锅中焯水30秒后捞出备用。5把五花腊肉放入炒锅中，用中小火慢慢煸出油来。6五花腊肉煸出油后放入蒜粒、红椒、绿米辣翻炒翻炒。7放入焯好水的口蘑翻炒一会。8尝尝味放入少许盐和胡椒粉翻炒均匀即可关火装盘。", "raw_material": "原料：口蘑、腊肉、红椒、盐、蒜、小米辣、辣椒、胡椒粉。"}}
{"canonical_name_zh": "芝麻糯米圆子", "corrected_cuisine_proposal": "贵州菜", "dish_id": "dish:707fdb10f41058869251cd4a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ddc806309fc683b3fcf288ea"], "practice_image": ["image:0dba9861393f52877d46ec59", "image:922100e2b579fc9c9b707624", "image:a5a4c3c1990259976ec79c22", "image:3a0fbce56f50c87994ac4da2", "image:68dd42d43c86bd04d629d157"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "贵州菜", "source_text": {"dish_name": "芝麻糯米圆子", "practice": "1阴米备好，就是米泡，我是买的，小时后炸包谷泡那里也可以炸，有糯米炸的。2芝麻、花生、黑桃炒香盅成面面，放白糖搅匀，就像汤圆心子那样，多放点白糖有味，锅里放入适量化油熬化即可，放入以搅拌好的汤圆芯子，油差不多淹完芯子，倒入碗中冷却。化油冷却会凝固，借此捏成小团，大拇指大小，备用。3瘦肉切细，成蓉状，加入老姜切细，最好有点火葱头头提香，今天下雨我就不想去地里找了。打两三个鸡蛋入瘦肉中，放入米泡捏化搅匀，如果觉得不够干，再放点红苕淀粉(这是只能少量，要不一会儿心会很硬)。要使劲捏，图片上这个还没捏化，但是我好像没有多少耐心了。4糯米泡涨蒸糯米饭，尽量蒸硬点，冷却后捏散。把捏好的芯子包一层瘦肉泥，肉泥外面再裹一层糯米饭(不要硬沾很多上去，太多蒸的时候也会散下来，我就强行裹多了，散了一些。裹好挨个放入蒸笼，上火蒸40分钟，蒸好后再装碗。5这是整好的成品，我糯米饭裹得有点多，加上今天相机好像有点问题，模糊，不是很好看，但超好吃。", "raw_material": "原料：瘦肉、芝麻、花生米、黑桃、糯米、猪化油。"}, "source_url": "https://home.meishichina.com/recipe-510964.html", "split": "chinese", "target_text": {"dish_name": "芝麻糯米圆子", "practice": "1阴米备好，就是米泡，我是买的，小时后炸包谷泡那里也可以炸，有糯米炸的。2芝麻、花生、黑桃炒香盅成面面，放白糖搅匀，就像汤圆心子那样，多放点白糖有味，锅里放入适量化油熬化即可，放入以搅拌好的汤圆芯子，油差不多淹完芯子，倒入碗中冷却。化油冷却会凝固，借此捏成小团，大拇指大小，备用。3瘦肉切细，成蓉状，加入老姜切细，最好有点火葱头头提香，今天下雨我就不想去地里找了。打两三个鸡蛋入瘦肉中，放入米泡捏化搅匀，如果觉得不够干，再放点红苕淀粉(这是只能少量，要不一会儿心会很硬)。要使劲捏，图片上这个还没捏化，但是我好像没有多少耐心了。4糯米泡涨蒸糯米饭，尽量蒸硬点，冷却后捏散。把捏好的芯子包一层瘦肉泥，肉泥外面再裹一层糯米饭(不要硬沾很多上去，太多蒸的时候也会散下来，我就强行裹多了，散了一些。裹好挨个放入蒸笼，上火蒸40分钟，蒸好后再装碗。5这是整好的成品，我糯米饭裹得有点多，加上今天相机好像有点问题，模糊，不是很好看，但超好吃。", "raw_material": "原料：瘦肉、芝麻、花生米、黑桃、糯米、猪化油。"}}
{"canonical_name_zh": "酸汤面叶", "corrected_cuisine_proposal": "贵州菜", "dish_id": "dish:b7a8e337ced9dae5afbb1697", "language": "Chinese", "question_image_ids": {"dish_image": ["image:68bb8e85d4af1b932335ff9a"], "practice_image": ["image:22f54e325800f90423f5946d", "image:6afa5ab754d2a565846d190e", "image:ab102e6ed266e37472868e97", "image:428ba8090ba9dd0e82cb58da", "image:e67939a2e504ce0bf2452102", "image:70c58247f74427c95be951ee", "image:4aeb797e7b7c70fe453b2aa3", "image:4bbf4769315f8fd039bfdfd4", "image:ffd3fd2697dec40f484a5535", "image:e4e7468f6d8a2edd5e447d49"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "贵州菜", "source_text": {"dish_name": "酸汤面叶", "practice": "1所哟食材准备好。2生菜、小葱、香菜洗净。3切成小段备用。4天然面粉中加入鸡蛋、盐、80克水搅拌成面絮。5揉成光滑的面团，醒10分钟。6醒好的面团，撒上少许干面粉。7擀成1毫米左右厚薄均匀的圆面片。8擀好的面片用刀从中间划开。9切成三角形的小面叶备用。10取一个干净的碗，加入小葱、香菜、紫菜、虾皮、醋、香油、食用盐和十三香调和成料碗备用。11锅内加水烧开（水多一些），放入擀好的面叶，搅拌均匀。三分钟后，待面叶煮熟，放入生菜，关火，然后将面叶盛到调好的料碗中即可。12三分钟后，待面叶煮熟，放入生菜，关火，然后将面叶盛到调好的料碗中即可。13这样，酸爽可口、开胃易消化的酸汤面叶就做好了，宝爸宝妈快快动手做起来吧！", "raw_material": "原料：天然面粉、紫菜、虾皮、小葱、盐、十三香、醋。"}, "source_url": "https://home.meishichina.com/recipe-318114.html", "split": "chinese", "target_text": {"dish_name": "酸汤面叶", "practice": "1所哟食材准备好。2生菜、小葱、香菜洗净。3切成小段备用。4天然面粉中加入鸡蛋、盐、80克水搅拌成面絮。5揉成光滑的面团，醒10分钟。6醒好的面团，撒上少许干面粉。7擀成1毫米左右厚薄均匀的圆面片。8擀好的面片用刀从中间划开。9切成三角形的小面叶备用。10取一个干净的碗，加入小葱、香菜、紫菜、虾皮、醋、香油、食用盐和十三香调和成料碗备用。11锅内加水烧开（水多一些），放入擀好的面叶，搅拌均匀。三分钟后，待面叶煮熟，放入生菜，关火，然后将面叶盛到调好的料碗中即可。12三分钟后，待面叶煮熟，放入生菜，关火，然后将面叶盛到调好的料碗中即可。13这样，酸爽可口、开胃易消化的酸汤面叶就做好了，宝爸宝妈快快动手做起来吧！", "raw_material": "原料：天然面粉、紫菜、虾皮、小葱、盐、十三香、醋。"}}
{"canonical_name_zh": "凉拌粉", "corrected_cuisine_proposal": "赣菜", "dish_id": "dish:d776d955e951d3b2376300ea", "language": "Chinese", "question_image_ids": {"dish_image": ["image:d95dfa0eb275b459b0123086"], "practice_image": ["image:2c9592afef08667a5162b3a1", "image:815ee7f43a6ddf5832423e2e", "image:805d0842e4e75313f6aeeedd", "image:f7cfeafd444727a8bb887d95", "image:c16c550af1d9fcde34dcf94b", "image:01bfe77648f85d6329b952a1", "image:d8664749ec93a5de7d031c14", "image:3d6bd0f578dea40be6c2d17e", "image:e6f240ed7de292b4f5537a17", "image:7d4581757c087d3cc334692b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "赣菜", "source_text": {"dish_name": "凉拌粉", "practice": "1准备食材2煮好粉用冷水洗好。3把食材装盘，就完成了。", "raw_material": "原料：粉干、青瓜、豆豉。"}, "source_url": "https://home.meishichina.com/recipe-274501.html", "split": "chinese", "target_text": {"dish_name": "凉拌粉", "practice": "1准备食材2煮好粉用冷水洗好。3把食材装盘，就完成了。", "raw_material": "原料：粉干、青瓜、豆豉。"}}
{"canonical_name_zh": "江西米粉鱼", "corrected_cuisine_proposal": "赣菜", "dish_id": "dish:e89593f3a0871d9a3a2ad002", "language": "Chinese", "question_image_ids": {"dish_image": ["image:1c61fbf54615ded7bd57605a"], "practice_image": ["image:e55d22894e7d320501444322", "image:9bc1233ec805a6a236387ad6", "image:2330129d70a80c1a7d6fcd43", "image:3bee16388ef6cf3038b0c206", "image:fa077203161a65767519a110", "image:6ac791229cc5dc0711626f4c", "image:466f9de5c1491df2ea82d637", "image:473e23c0e04b14f80ea140bd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "赣菜", "source_text": {"dish_name": "江西米粉鱼", "practice": "1草鱼鱼肉要肚子部分的肉，无大骨，可切大薄片。2江西米粉1包。3锅里入水，不必烧沸，直接加入米粉，开火水烧沸后关火不要开盖焖十五分钟，捞出冲凉水淲干水。4米粉放入盆中加老抽上色，放芝麻油拌匀。5鱼斜刀切成薄片。6放盐，酱油，芝麻油，剁椒，料酒，姜片拌匀，如加点香辣酱味道更赞。7将鱼片腌一小时，用生粉把鱼片上浆，把米粉铺于盘子上，在把鱼片一片片铺在米粉上。8大火烧开，把盘子入锅隔水蒸十五分钟，用水调点酱油汁加水淀粉勾芡，在蒸五分钟出锅撒葱花即可。", "raw_material": "原料：草鱼肉、江西米粉、剁椒。"}, "source_url": "https://home.meishichina.com/recipe-508087.html", "split": "chinese", "target_text": {"dish_name": "江西米粉鱼", "practice": "1草鱼鱼肉要肚子部分的肉，无大骨，可切大薄片。2江西米粉1包。3锅里入水，不必烧沸，直接加入米粉，开火水烧沸后关火不要开盖焖十五分钟，捞出冲凉水淲干水。4米粉放入盆中加老抽上色，放芝麻油拌匀。5鱼斜刀切成薄片。6放盐，酱油，芝麻油，剁椒，料酒，姜片拌匀，如加点香辣酱味道更赞。7将鱼片腌一小时，用生粉把鱼片上浆，把米粉铺于盘子上，在把鱼片一片片铺在米粉上。8大火烧开，把盘子入锅隔水蒸十五分钟，用水调点酱油汁加水淀粉勾芡，在蒸五分钟出锅撒葱花即可。", "raw_material": "原料：草鱼肉、江西米粉、剁椒。"}}
{"canonical_name_zh": "油焖笋", "corrected_cuisine_proposal": "赣菜", "dish_id": "dish:0ae098023325699ed6394885", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2e71c34a0da7705a90fa0839"], "practice_image": ["image:94ed587ec4c003a408aa0ff6", "image:4b0643572970b56ab155a56f", "image:9209dc7407e6c6adba095e35", "image:f3b98bb97f3419ba842ed212", "image:9bca24c82e3879b0699e389e", "image:ce58245c4b1b6c4eacbc19af", "image:a76c7c5edf0dbb91b01ad680", "image:128d5125e5dfa5683c3fd096", "image:a31480e1f43d2ce6c613d229", "image:08ce1763c3962a4c9beefeff"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "赣菜", "source_text": {"dish_name": "油焖笋", "practice": "1准备春笋2准备冰糖和葱花3春笋去壳，老根洗净后切块4锅内水开后下入焯水后捞起5热锅倒油温油下入冰糖6用小火炒成焦糖色7下入笋不断的翻炒至全部沾上糖色8下入生抽和老抽翻炒均匀9加入少许开水大火烧开10转中小火烧至片刻后熄火出锅，盛入碗中撒上葱花即可享用", "raw_material": "原料：春笋 辅料、油、冰糖、生抽、老抽、葱花。"}, "source_url": "https://home.meishichina.com/recipe-258915.html", "split": "chinese", "target_text": {"dish_name": "油焖笋", "practice": "1准备春笋2准备冰糖和葱花3春笋去壳，老根洗净后切块4锅内水开后下入焯水后捞起5热锅倒油温油下入冰糖6用小火炒成焦糖色7下入笋不断的翻炒至全部沾上糖色8下入生抽和老抽翻炒均匀9加入少许开水大火烧开10转中小火烧至片刻后熄火出锅，盛入碗中撒上葱花即可享用", "raw_material": "原料：春笋 辅料、油、冰糖、生抽、老抽、葱花。"}}
{"canonical_name_zh": "黑胡椒炒冬粉", "corrected_cuisine_proposal": "赣菜", "dish_id": "dish:cbc0a20cc77a0fc63a977fdc", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ac76bb3497d0064b8431f845"], "practice_image": ["image:66de684f50a0aae34c4986a0", "image:45cd809be5dd52ad0c4cc167", "image:9f4e83ef64b842b64abdee31", "image:69034786e094b6d69b70e127", "image:86fc61a0c043971b65d4dcb2", "image:9e17b09316bdf4b6d645694f", "image:b8abb2d4aadfcc9b4bf5d4f0", "image:681af66bd50c976583021a8b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "赣菜", "source_text": {"dish_name": "简易版自家小炒＠＠黑胡椒炒冬粉", "practice": "1原料：米粉腊肠鸡蛋蒜米小葱包菜调料：鸡精粉，黑胡椒粉，老抽2冬粉泡软后，过冷水沥干，其它材料备好。3锅内加入葱头油，爆香葱及蒜后，加入腊肠炒香。4炒好的材料推锅边，打入鸡蛋煎熟。5将包菜丝炒至熟，加入适量的鸡精粉，酱油及黑胡椒粉。6倒入冬粉旺火炒至与配料完全混合。下适量的老抽拌均。7冬粉炒至软身入味了，即可盛入大盘啦。8成品图@@胡椒香味开胃呢。", "raw_material": "原料：米粉、腊肠、鸡蛋、蒜米、小葱、包菜、鸡精粉、黑胡椒粉、老抽。"}, "source_url": "https://home.meishichina.com/recipe-26796.html", "split": "chinese", "target_text": {"dish_name": "黑胡椒炒冬粉", "practice": "1原料：米粉腊肠鸡蛋蒜米小葱包菜调料：鸡精粉，黑胡椒粉，老抽2冬粉泡软后，过冷水沥干，其它材料备好。3锅内加入葱头油，爆香葱及蒜后，加入腊肠炒香。4炒好的材料推锅边，打入鸡蛋煎熟。5将包菜丝炒至熟，加入适量的鸡精粉，酱油及黑胡椒粉。6倒入冬粉旺火炒至与配料完全混合。下适量的老抽拌均。7冬粉炒至软身入味了，即可盛入大盘啦。8成品图@@胡椒香味开胃呢。", "raw_material": "原料：米粉、腊肠、鸡蛋、蒜米、小葱、包菜、鸡精粉、黑胡椒粉、老抽。"}}
{"canonical_name_zh": "茄子肉酱热干面", "corrected_cuisine_proposal": "鄂菜", "dish_id": "dish:ad20318448755ea564eab3dd", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b96dd2f8e712c929e65a36d9"], "practice_image": ["image:b1c161666eee66a840fc38c4", "image:2c0105cfb98a3f3e3688d276", "image:71f3e29bca26470eb1da0d95", "image:63b443a4346f48168c27eb06", "image:6aa89d8314ff9b9ef0d7d72e", "image:bd861cfd623928f324156958", "image:26c53f24e03f5247ad320911", "image:b0e450869d5841caa2b66f9f", "image:85e0543328a5167c5d10b212", "image:ddee6eb4a354f24e02ae4e03", "image:3f280f0b106d5c87c08406b6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鄂菜", "source_text": {"dish_name": "茄子肉酱热干面", "practice": "1炒锅倒油爆香葱姜蒜末。2倒入茄丁翻炒。3把茄子炒至变软拨在一边，加入黄豆酱。4再加入大喜大烤肉酱。5炒至酱汁出香味。6加入肉末继续翻炒。7加入料酒炒香。8加入酱油。9加入适量的清水中小火熬制。10熬制汤中浓稠即可关火。11把黄瓜洗净切丝备用。12锅中水烧开下入面条煮熟，捞入碗中加入茄肉酱和黄瓜丝即好", "raw_material": "原料：碱水面条、长茄子、肉末。"}, "source_url": "https://home.meishichina.com/recipe-89578.html", "split": "chinese", "target_text": {"dish_name": "茄子肉酱热干面", "practice": "1炒锅倒油爆香葱姜蒜末。2倒入茄丁翻炒。3把茄子炒至变软拨在一边，加入黄豆酱。4再加入大喜大烤肉酱。5炒至酱汁出香味。6加入肉末继续翻炒。7加入料酒炒香。8加入酱油。9加入适量的清水中小火熬制。10熬制汤中浓稠即可关火。11把黄瓜洗净切丝备用。12锅中水烧开下入面条煮熟，捞入碗中加入茄肉酱和黄瓜丝即好", "raw_material": "原料：碱水面条、长茄子、肉末。"}}
{"canonical_name_zh": "椒盐糍粑", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:250d8926aca3241b072b2310", "language": "Chinese", "question_image_ids": {"dish_image": ["image:5d90727bdbf28c09c3ca4c96"], "practice_image": ["image:7c0638057ab4bc30893c2bd6", "image:30ed303f6e49bb055b8e404a", "image:b80e22033edf33a5d923c321", "image:5c31555d4f83471a3c4bd75b", "image:0a6d17eac6226467adca82a3", "image:1f4df4124cf51dabd7edaef1", "image:70780d5f048177488bdb6198"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "椒盐糍粑", "practice": "1准备的食材。2糯米洗净泡5-6小时。3蒸好的糯米饭。4糯米饭用手或擀面杖揣黏后，加入少许的糯米粉花椒粉和盐。5把揣好的糯米饭平铺在浅口方盘里压薄，放入冰箱冷藏。6拿出切块。（要是冻硬了就在常温下回软）7在油锅里炸至两面金黄即可。", "raw_material": "原料：糯米、糯米粉、花椒粉、盐、白糖、食用油。"}, "source_url": "https://home.meishichina.com/recipe-35876.html", "split": "chinese", "target_text": {"dish_name": "椒盐糍粑", "practice": "1准备的食材。2糯米洗净泡5-6小时。3蒸好的糯米饭。4糯米饭用手或擀面杖揣黏后，加入少许的糯米粉花椒粉和盐。5把揣好的糯米饭平铺在浅口方盘里压薄，放入冰箱冷藏。6拿出切块。（要是冻硬了就在常温下回软）7在油锅里炸至两面金黄即可。", "raw_material": "原料：糯米、糯米粉、花椒粉、盐、白糖、食用油。"}}
{"canonical_name_zh": "海鲜鱼面", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:6e5ae79ca6f37cb2be2a6675", "language": "Chinese", "question_image_ids": {"dish_image": ["image:bcbaec260802919587b64961"], "practice_image": ["image:8118714b3d1db57a4055c596", "image:8a2269d8a29b49b38027ec42", "image:ba03e731ac8de6364fddb6eb", "image:a7415279e9b42ea991c34eab", "image:4724f971079df1ae94d16db1", "image:d8a5ca6d8a46dfd3caa29411", "image:e7da5cfa956ce938d2e030fd", "image:55ba6cdc72f55db2d4e86e8d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "海鲜鱼面", "practice": "1魚面放开水中捞过去掉多余淀粉。2娃娃菜切段。3大蒜，芹菜切段。4五花肉切肉丝。5虾洗净备用。6鍋里放一匙油先将肉丝爆香。7倒入所有食材焖煮八分钟。8最后加调料起锅。", "raw_material": "原料：鱼面、花蛤、红虾、娃娃菜、大蒜、芹莱、盐、生油、味精。"}, "source_url": "https://home.meishichina.com/recipe-24335.html", "split": "chinese", "target_text": {"dish_name": "海鲜鱼面", "practice": "1魚面放开水中捞过去掉多余淀粉。2娃娃菜切段。3大蒜，芹菜切段。4五花肉切肉丝。5虾洗净备用。6鍋里放一匙油先将肉丝爆香。7倒入所有食材焖煮八分钟。8最后加调料起锅。", "raw_material": "原料：鱼面、花蛤、红虾、娃娃菜、大蒜、芹莱、盐、生油、味精。"}}
{"canonical_name_zh": "牛筋汤", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:8e70a1d6210506315a76f8e7", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ead373041669d4c73115a0d6"], "practice_image": ["image:8e868b70a4feaf01952f2c31", "image:42eae3f3ca0ff7347b46e95d", "image:96aa3791ad4b33419053ff14", "image:0835e26e74ba2fd957a43238", "image:23b8a1cfc5f4e87845ea0622", "image:b41ccdb6afe46f75e3214e9f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "牛筋汤", "practice": "1牛筋一条2牛筋砍块，药材洗干净都放到电力高压锅3加五碗水煲一小时4一小时后煲好了5装一碗牛筋汤6在牛筋汤里淋一勺客家黄酒", "raw_material": "原料：牛筋、党参、枸杞、红枣、客家黄酒。"}, "source_url": "https://home.meishichina.com/recipe-244426.html", "split": "chinese", "target_text": {"dish_name": "牛筋汤", "practice": "1牛筋一条2牛筋砍块，药材洗干净都放到电力高压锅3加五碗水煲一小时4一小时后煲好了5装一碗牛筋汤6在牛筋汤里淋一勺客家黄酒", "raw_material": "原料：牛筋、党参、枸杞、红枣、客家黄酒。"}}
{"canonical_name_zh": "真心豆腐", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:2483ee416138f66f12f152d2", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "【闽菜】--真心豆腐", "practice": "1豆腐一块。2先把五花肉洗净。3虾仁洗净。4豆腐用纱布攥去水分。5倒入盆中。6放入鸡蛋清、木薯粉、盐、葱白碎末拌匀。7猪肉剁碎、虾仁、香菇剁碎，放入盐、味精、胡椒粉拌匀。8取一小块豆腐按扁。9包入肉馅团成丸子。10做好的丸子放入盘中。11锅里放足量水，加热到临近沸腾状态放入丸子。12丸子浮出水面时捞起来。13盛入盘中备用。14锅里放猪油，放入葱、姜煸炒出香味。15再倒入适量清水，然后将煨好的豆腐丸倾入锅内。16用文火煮至10-15分钟。17加味精、麻油、黄酒，起锅后即可食用18盛入盘中，就可以吃了。", "raw_material": "原料：豆腐、五花肉、虾仁、香菇、葱、姜、盐、味精、料酒、胡椒粉、麻油、蛋清、木薯粉、猪油。"}, "source_url": "https://home.meishichina.com/recipe-29441.html", "split": "chinese", "target_text": {"dish_name": "真心豆腐", "practice": "1豆腐一块。2先把五花肉洗净。3虾仁洗净。4豆腐用纱布攥去水分。5倒入盆中。6放入鸡蛋清、木薯粉、盐、葱白碎末拌匀。7猪肉剁碎、虾仁、香菇剁碎，放入盐、味精、胡椒粉拌匀。8取一小块豆腐按扁。9包入肉馅团成丸子。10做好的丸子放入盘中。11锅里放足量水，加热到临近沸腾状态放入丸子。12丸子浮出水面时捞起来。13盛入盘中备用。14锅里放猪油，放入葱、姜煸炒出香味。15再倒入适量清水，然后将煨好的豆腐丸倾入锅内。16用文火煮至10-15分钟。17加味精、麻油、黄酒，起锅后即可食用18盛入盘中，就可以吃了。", "raw_material": "原料：豆腐、五花肉、虾仁、香菇、葱、姜、盐、味精、料酒、胡椒粉、麻油、蛋清、木薯粉、猪油。"}}
{"canonical_name_zh": "莆田式的荔枝肉", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:09b8649dc6c959a508719f69", "language": "Chinese", "question_image_ids": {"dish_image": ["image:912b8de548fe811c9447a37d"], "practice_image": ["image:cbc03018f12a4027f190a87d", "image:34439b466026dc4886bbce01", "image:96287f4659bd047837169b40", "image:52acfd9f24149f2e21be5ff0", "image:045d5ced71ce0ca4366e8086", "image:5991696eabab81183f6e9cf0", "image:37fdc046e1c3c71d964c7f4a", "image:cd019d0dba07497e66deb0aa"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "莆田式的荔枝肉", "practice": "1我们家油炸东西的时候基本不用油炸粉，都是用地瓜粉，已经成为家族习惯了。。。。2这次的肉是猪脚肉，因为外婆过寿，妈妈买了一个大大的猪脚回家，吃完酒席后，外婆家会从女儿带回来的肉割出一部分意思意思留下，剩余让女儿带回去。3这次主要动手的是我爸，我只做一点点，我爸喜欢加鸡精。。。4加盐酱油、辣椒酱等5加水进行混合。。。6倒入肉进行搅拌。。。7我家炸东西的时候基本用灶，用灶煮出来的菜感觉比较好吃，但是火候不容易控制。。。8这就是成果了。。。。莆田式的荔枝肉，没有再进行其他步骤了，我们家喜欢直接陪饭吃，有些家喜欢沾酱油醋吃。。。。", "raw_material": "原料：猪肉、花生油、酱油、盐、辣椒酱、五香粉、辣椒粉、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-168471.html", "split": "chinese", "target_text": {"dish_name": "莆田式的荔枝肉", "practice": "1我们家油炸东西的时候基本不用油炸粉，都是用地瓜粉，已经成为家族习惯了。。。。2这次的肉是猪脚肉，因为外婆过寿，妈妈买了一个大大的猪脚回家，吃完酒席后，外婆家会从女儿带回来的肉割出一部分意思意思留下，剩余让女儿带回去。3这次主要动手的是我爸，我只做一点点，我爸喜欢加鸡精。。。4加盐酱油、辣椒酱等5加水进行混合。。。6倒入肉进行搅拌。。。7我家炸东西的时候基本用灶，用灶煮出来的菜感觉比较好吃，但是火候不容易控制。。。8这就是成果了。。。。莆田式的荔枝肉，没有再进行其他步骤了，我们家喜欢直接陪饭吃，有些家喜欢沾酱油醋吃。。。。", "raw_material": "原料：猪肉、花生油、酱油、盐、辣椒酱、五香粉、辣椒粉、鸡精。"}}
{"canonical_name_zh": "蚝烙", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:547375dd5e41f724b4fab177", "language": "Chinese", "question_image_ids": {"dish_image": ["image:0e69ce6590c6c4a501a28c1d"], "practice_image": ["image:94652bf9fff4d3f06a05f698", "image:9db306f1436b5d81da181038", "image:3f821200bb81eb1f975ae8b7", "image:df21fa4fa219f20741fc9c1a", "image:51fb5930842c626a9f01e2a3", "image:f81f56e94d80839f5af8c04b", "image:8106e678cca18c0ed6261b06", "image:74685a0c53b0a4d304b469e6", "image:244d1aebbcec7126d47b798e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "蚝烙", "practice": "1预备材料，清洗干净。2蚝，加上薯粉，胡椒粉，料酒，搅拌均匀。3打个鸭蛋，搅拌。4加入蚝，加点葱花，搅拌。5热油。6下蚝浆。7煎至半熟。8翻面，再煎，煎至金黄，焦脆，加入葱花。9煎熟就成了。", "raw_material": "原料：蚝、鸭蛋、盐、料酒、胡椒粉、葱花、薯粉。"}, "source_url": "https://home.meishichina.com/recipe-506188.html", "split": "chinese", "target_text": {"dish_name": "蚝烙", "practice": "1预备材料，清洗干净。2蚝，加上薯粉，胡椒粉，料酒，搅拌均匀。3打个鸭蛋，搅拌。4加入蚝，加点葱花，搅拌。5热油。6下蚝浆。7煎至半熟。8翻面，再煎，煎至金黄，焦脆，加入葱花。9煎熟就成了。", "raw_material": "原料：蚝、鸭蛋、盐、料酒、胡椒粉、葱花、薯粉。"}}
{"canonical_name_zh": "炸蛎黄", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:9fbd9bfea0f393e73760b5e6", "language": "Chinese", "question_image_ids": {"dish_image": ["image:23c11dbf704c0ba18bd8f4f6"], "practice_image": ["image:2a908e99f6da6b44ed81aeb8", "image:73fd47e661a6363af95c8479", "image:4c5dceb35e16951e3afdb60a", "image:b1848a48fbc8f0972338c820", "image:ddb16ca25c37089c84156f77", "image:9a10e5a6ea1db93c12c81e4f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "【闽菜】炸蛎黄", "practice": "1菜花洗净，切碎。2紫菜洗净，撕断。3菜花、紫菜与豆腐、面粉、干淀粉、五香粉，白酱油、白糖、味精揉匀成粘剂。4炒锅置旺火，注入花生油，烧至八成热，用五个指头抓粘剂一小撮下锅。5炸至呈金黄色。6倒进漏勺沥去油，连续炸完，装盘即成。", "raw_material": "原料：菜花、豆腐、紫菜、淀粉、小麦面粉。"}, "source_url": "https://home.meishichina.com/recipe-29457.html", "split": "chinese", "target_text": {"dish_name": "炸蛎黄", "practice": "1菜花洗净，切碎。2紫菜洗净，撕断。3菜花、紫菜与豆腐、面粉、干淀粉、五香粉，白酱油、白糖、味精揉匀成粘剂。4炒锅置旺火，注入花生油，烧至八成热，用五个指头抓粘剂一小撮下锅。5炸至呈金黄色。6倒进漏勺沥去油，连续炸完，装盘即成。", "raw_material": "原料：菜花、豆腐、紫菜、淀粉、小麦面粉。"}}
{"canonical_name_zh": "香菇猪肉烧麦", "corrected_cuisine_proposal": "闽菜", "dish_id": "dish:53121d2422c5d6ce801a3c5d", "language": "Chinese", "question_image_ids": {"dish_image": ["image:b864077854f33a0203bfacbd"], "practice_image": ["image:46dffbfd934132b8ea812c08", "image:025ad9741a1733d8739e0203", "image:eb5c15af87eb4687db353dbf", "image:d1bb0a5c70d8b8d1c1075569", "image:658f804e71e2badb1749a27f", "image:c1b1478cfbfc88aa7c42c3fd", "image:d3929b81a6babac93cb5abce", "image:fa55ad06f2f2938f7a38d2db"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "闽菜", "source_text": {"dish_name": "香菇猪肉烧麦", "practice": "1将麦心粉放入面包机桶内，逐次加入开水，待成团后，取出，盖上保鲜膜饧面20分钟左右，备用2饧面的同时制馅：猪肉洗净，剁碎，加泡发的香菇切丁，葱花3加盐、生抽、十三香、料酒、水和玉米油，拌匀4将饧好的面团揉匀，揉成长条，切成大小相当的剂子，压成饼5将薄饼用擀面杖擀成薄片，边缘越薄越好。如果家里走锤，或者有玻璃啤酒瓶，用瓶肩的部分擀边缘，更容易擀出荷叶边，包出来的花瓣更繁复好看。6取一片烧麦皮，馅料放在中间，左手推动面片形成褶皱后，递给右手。右手拇指在中间压住馅料，食指在“烧麦皮靠近馅料的部分”边转动，边接过左手递过来的捏褶稍捏实，其余几个指头托着已经捏好的褶皱，直到整个完成7完成后，将切成小丁的胡萝卜放在“花心”处。褶皱小的花瓣，比较直立。褶皱稍大的，会像花瓣一样开放8蒸锅中放热水，将烧麦放在笼屉上，盖上盖子，大火蒸20分钟左右即可。中途最好开盖在表面喷少许水，这样花瓣不会太干", "raw_material": "原料：麦心粉、热水、猪里脊肉、泡发香菇、葱花、盐、生抽、料酒、植物油、十三香、胡萝卜。"}, "source_url": "https://home.meishichina.com/recipe-273046.html", "split": "chinese", "target_text": {"dish_name": "香菇猪肉烧麦", "practice": "1将麦心粉放入面包机桶内，逐次加入开水，待成团后，取出，盖上保鲜膜饧面20分钟左右，备用2饧面的同时制馅：猪肉洗净，剁碎，加泡发的香菇切丁，葱花3加盐、生抽、十三香、料酒、水和玉米油，拌匀4将饧好的面团揉匀，揉成长条，切成大小相当的剂子，压成饼5将薄饼用擀面杖擀成薄片，边缘越薄越好。如果家里走锤，或者有玻璃啤酒瓶，用瓶肩的部分擀边缘，更容易擀出荷叶边，包出来的花瓣更繁复好看。6取一片烧麦皮，馅料放在中间，左手推动面片形成褶皱后，递给右手。右手拇指在中间压住馅料，食指在“烧麦皮靠近馅料的部分”边转动，边接过左手递过来的捏褶稍捏实，其余几个指头托着已经捏好的褶皱，直到整个完成7完成后，将切成小丁的胡萝卜放在“花心”处。褶皱小的花瓣，比较直立。褶皱稍大的，会像花瓣一样开放8蒸锅中放热水，将烧麦放在笼屉上，盖上盖子，大火蒸20分钟左右即可。中途最好开盖在表面喷少许水，这样花瓣不会太干", "raw_material": "原料：麦心粉、热水、猪里脊肉、泡发香菇、葱花、盐、生抽、料酒、植物油、十三香、胡萝卜。"}}
{"canonical_name_zh": "港式黄金芋粿", "corrected_cuisine_proposal": "香港美食", "dish_id": "dish:3ae466fcf8d9f50cb6197445", "language": "Chinese", "question_image_ids": {"dish_image": ["image:c84122872f1f57eb30134e13"], "practice_image": ["image:7c9d0d3f1386672b4719b197", "image:f43eaa42cc83b4f36b4e59a1", "image:78dc8a2f05fda9d5d3cabd22", "image:59eeefec27ef7bc2938c13df", "image:5b5c7ec0d68b02fc7309d681", "image:67c0ca99ba348adf8e45481f", "image:2ab4e0fc491ec39e25b6c7bc", "image:4ed5666599477293752bb8f0", "image:4933025f33914caf7b674fcb", "image:df4307dfed2c986face17c85", "image:78e6fb6388d6ecf30a4ce12c", "image:a9940bc3a5159a519c1b7c90", "image:15664bcac6f73787ba9c5056", "image:208f72fc2d6a7371cc652229", "image:5193c1c9b6671d124442e024", "image:8f9b8c4e3f9ca8c6ac00dab7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "香港美食", "source_text": {"dish_name": "港式黄金芋粿", "practice": "1摈榔芋削皮刨丝（刨丝前洗干净芋头和刨丝器具，刨丝后就千万不要再洗）。2将刨好丝的芋丝拨散备用。3在锅中放入猪油，开小火。4放入磨碎的猪肉煸炒。5在猪肉中加入虾米煸炒。6煸炒香之后，加入芋丝煸炒。7加入豉油，糖，炸红葱头（红葱头炸制方法同炸蒜头相同，参考我的港式避风头炒蟹中制作炸蒜粒的方法）8炒出香味之后加入少量盐。9加入五香粉拌抄。10加入水翻炒，然后焖煮至水收干，水收干后再次加入炸红葱头拌抄均匀关火备用。（水收干后加入的红葱头是为了增加酥脆的口感，一定要再次加入红葱头）11将糯米粉过筛备用。12在糯米粉中倒入刚才炒制好的锅中材料。13加入水将两者充分搅匀，不要一次加太多水，试着加，每次少量，以免一次性加多失败。14戴上厨房专用手套搅匀（戴上手套既卫生又不会粘手）15揉搓成团后就可以了（不需要像做面食一样，面团需要水分含量较多，如图中即可）。16将粽叶去头。17将粽叶修剪成方形。18将粽叶的尾部（叶尖）也减去，然后在叶子上均匀刷上油。19手套上粘少许油将分团分成等份，然后捏成型。20将成型的芋粿放在粽叶上。21在粉团上撒上油炸红葱头。22放入蒸锅蒸制20分钟即可直接取出食用。23蒸好之后取出放入刷好油的锅中煎至，均匀散入少许胡椒粉增加香气。（单面煎即可，所以要煎到单面金黄色不会糊，必须微火）24等金黄色后即可取出食用（用锅铲抬起底面看一下就知道了）。", "raw_material": "原料：糯米粉、槟榔香芋、猪肉、虾米、炸红葱头、水、猪油、粽叶、豉油、盐、糖、胡椒粉、五香粉。"}, "source_url": "https://home.meishichina.com/recipe-36932.html", "split": "chinese", "target_text": {"dish_name": "港式黄金芋粿", "practice": "1摈榔芋削皮刨丝（刨丝前洗干净芋头和刨丝器具，刨丝后就千万不要再洗）。2将刨好丝的芋丝拨散备用。3在锅中放入猪油，开小火。4放入磨碎的猪肉煸炒。5在猪肉中加入虾米煸炒。6煸炒香之后，加入芋丝煸炒。7加入豉油，糖，炸红葱头（红葱头炸制方法同炸蒜头相同，参考我的港式避风头炒蟹中制作炸蒜粒的方法）8炒出香味之后加入少量盐。9加入五香粉拌抄。10加入水翻炒，然后焖煮至水收干，水收干后再次加入炸红葱头拌抄均匀关火备用。（水收干后加入的红葱头是为了增加酥脆的口感，一定要再次加入红葱头）11将糯米粉过筛备用。12在糯米粉中倒入刚才炒制好的锅中材料。13加入水将两者充分搅匀，不要一次加太多水，试着加，每次少量，以免一次性加多失败。14戴上厨房专用手套搅匀（戴上手套既卫生又不会粘手）15揉搓成团后就可以了（不需要像做面食一样，面团需要水分含量较多，如图中即可）。16将粽叶去头。17将粽叶修剪成方形。18将粽叶的尾部（叶尖）也减去，然后在叶子上均匀刷上油。19手套上粘少许油将分团分成等份，然后捏成型。20将成型的芋粿放在粽叶上。21在粉团上撒上油炸红葱头。22放入蒸锅蒸制20分钟即可直接取出食用。23蒸好之后取出放入刷好油的锅中煎至，均匀散入少许胡椒粉增加香气。（单面煎即可，所以要煎到单面金黄色不会糊，必须微火）24等金黄色后即可取出食用（用锅铲抬起底面看一下就知道了）。", "raw_material": "原料：糯米粉、槟榔香芋、猪肉、虾米、炸红葱头、水、猪油、粽叶、豉油、盐、糖、胡椒粉、五香粉。"}}
{"canonical_name_zh": "鸳鸯奶茶（豆浆机版）", "corrected_cuisine_proposal": "香港美食", "dish_id": "dish:3c94ca392fa015c70b84b2f1", "language": "Chinese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "香港美食", "source_text": {"dish_name": "自制鸳鸯奶茶（豆浆机版）", "practice": "1取1/3篮锡兰红茶2加入即溶咖啡粉3加入淡奶油4加入清水至700ml5合上豆浆机机头，选择“奶茶”功能，需时约17分钟6程序结束后，加入2/5杯白砂糖，充分搅拌至完全融化即可7好香浓8好香浓", "raw_material": "原料：锡兰红茶、即溶咖啡粉、淡奶油、清水、白砂糖。"}, "source_url": "https://home.meishichina.com/recipe-300095.html", "split": "chinese", "target_text": {"dish_name": "鸳鸯奶茶（豆浆机版）", "practice": "1取1/3篮锡兰红茶2加入即溶咖啡粉3加入淡奶油4加入清水至700ml5合上豆浆机机头，选择“奶茶”功能，需时约17分钟6程序结束后，加入2/5杯白砂糖，充分搅拌至完全融化即可7好香浓8好香浓", "raw_material": "原料：锡兰红茶、即溶咖啡粉、淡奶油、清水、白砂糖。"}}
{"canonical_name_zh": "三鲜荠菜豆腐羹", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:c2102048c885162dfc6f0da3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:16272d0e92120d732d4ff4ee"], "practice_image": ["image:26503efc47e54eadbc24fac3", "image:d2790c33b7050e808a2899ad", "image:da447e9e2f1242a933444251", "image:5f9d15bf3262709872974f94", "image:bac6f7dbb2a0c9d73932547d", "image:b1efa60351bbf1aa8ebb0f96", "image:051047d2313d0504f761bb35", "image:8dc3f77fb9c61e4c5a748901"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【三鲜荠菜豆腐羹】鲜嫩味美——春季排毒养生你喝什么汤？", "practice": "1准备材料。将荠菜用开水绰烫一下捞出攥干水分。2荠菜切碎，冬笋豆腐切丁。3炒锅里热油，放入姜片炒香后加入猪肉末煸炒至断生。4再放入冬笋丁煸炒一分钟左右。5加入切碎的荠菜翻炒均匀。6加入适量水。7水开后加入豆腐丁。8煮沸后倒入水淀粉，待汤汁粘稠后再倒入打散的蛋液搅拌均匀。9成品。", "raw_material": "原料：荠菜、豆腐、冬笋、鸡蛋、猪肉沫、油、盐、葱、姜、淀粉。"}, "source_url": "https://home.meishichina.com/recipe-19265.html", "split": "chinese", "target_text": {"dish_name": "三鲜荠菜豆腐羹", "practice": "1准备材料。将荠菜用开水绰烫一下捞出攥干水分。2荠菜切碎，冬笋豆腐切丁。3炒锅里热油，放入姜片炒香后加入猪肉末煸炒至断生。4再放入冬笋丁煸炒一分钟左右。5加入切碎的荠菜翻炒均匀。6加入适量水。7水开后加入豆腐丁。8煮沸后倒入水淀粉，待汤汁粘稠后再倒入打散的蛋液搅拌均匀。9成品。", "raw_material": "原料：荠菜、豆腐、冬笋、鸡蛋、猪肉沫、油、盐、葱、姜、淀粉。"}}
{"canonical_name_zh": "蒜泥麻酱辣茄子", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:4dd4d05d424e4c26d268138e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:686ee86f4949d43f51c4291d"], "practice_image": ["image:e6e9cc234a3527c9a36a5000", "image:25c1f606e6e017f8e48c03cf", "image:6f36508f60d0116e6b87e5ea", "image:f854a443841d2959b1b672fe", "image:be200849c074f847a292d935", "image:60a6bfda001242b9f45707d7", "image:340c72fe526e71860f8ea921"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【夏日小凉菜】蒜泥麻酱辣茄子", "practice": "1茄子去蒂洗净，放锅中蒸五分钟，凉晾。2蒜捣成泥。3碗中加入少许盐，生抽，醋，红油，鸡精，放入香菜、红椒和香葱末搅匀。4碗中放芝麻酱，加入香油，搅拌将芝麻酱调稀调匀。5茄子撕成条，先将醋汁浇在茄条上。6再将麻酱汁浇上。7吃时拌匀即可。", "raw_material": "原料：茄子、芝麻酱、红椒、独蒜、盐、生抽、醋、红油、香油、鸡精、香菜、香葱。"}, "source_url": "https://home.meishichina.com/recipe-26166.html", "split": "chinese", "target_text": {"dish_name": "蒜泥麻酱辣茄子", "practice": "1茄子去蒂洗净，放锅中蒸五分钟，凉晾。2蒜捣成泥。3碗中加入少许盐，生抽，醋，红油，鸡精，放入香菜、红椒和香葱末搅匀。4碗中放芝麻酱，加入香油，搅拌将芝麻酱调稀调匀。5茄子撕成条，先将醋汁浇在茄条上。6再将麻酱汁浇上。7吃时拌匀即可。", "raw_material": "原料：茄子、芝麻酱、红椒、独蒜、盐、生抽、醋、红油、香油、鸡精、香菜、香葱。"}}
{"canonical_name_zh": "糖醋里脊", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:c22fc6ae8921f6ac2c316642", "language": "Chinese", "question_image_ids": {"dish_image": ["image:4c5d420b36cd54daad6281c7"], "practice_image": ["image:002e8924012e95918c9fa1f6", "image:7f741902eaad1f40ee86dc22", "image:21bccb26490b56898cfaa3aa", "image:cb65c6f8749b15d7909eabe4", "image:e1bba0e139e314ef0c0b3f4b", "image:b06fc22362e6e00eba1d9ee2", "image:85b9250b18400caab03ba72c", "image:f44effa364fa9f60368b60be", "image:ccf3e27ff0de8775c9fc501f", "image:b314d5e31862cd0920fe83ef", "image:95529a91f88e2536fe73643a", "image:66bc2bcf17a3cf73ef913612", "image:4424b6348d2fda133623d606", "image:b3649520f277cfbbc517e96f", "image:65a45e7d4b541381466c7bd2", "image:356fcc9bed2d4cbe46e0feb8", "image:4ede9ce4a8117b67dda26034"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【外酥里嫩的里脊肉】糖醋里脊", "practice": "1准备材料，里脊肉，面包糠，鸡蛋，面粉，淀粉。2里脊肉切条，不要太大，适中即可。3用盐巴和料酒，还有黑胡椒，腌制20分钟。4鸡蛋打散，打均匀。5蛋液里放少量的面粉和淀粉，打成糊状，切忌只要能薄薄的挂在肉条上就好了。6放入腌好的里脊条，用手均匀地搅拌。保证每一条上都挂上面粉糊。7面包糠和淀粉一起洒在裹好的蛋液糊糊的里脊肉上，知道每一条都独立不粘手，为止。8油热了以后开始炸裹好的的里脊肉，开小火即可。9炸制淡金黄色出锅备用。10火不要停，继续加热，油烧到红，开小火把刚才炸的淡黄色的里脊条再次进锅炸至金黄出锅。11配调料：番茄酱，白醋，鸡精，咸盐，耗油，白砂糖，这个根据个人口味，喜欢酸的就多家单白醋，喜欢甜的就多加点白砂糖。这个根据自己就好。12锅底留油，把葱姜蒜末炒香。13把调好的番茄调料倒入，倒入一碗花椒水，开小火开始煮。14煮到冒打泡泡为止，开始加入炸好的里脊条。15翻炒，加入白芝麻，来回翻炒直到每一条都沾上了番茄酱为止。16盛盘，这样美味的糖醋里脊你能抵挡吗？17周围用黄瓜和番茄装盘，是不是和外面买的一样啊~~~味道外脆里嫩，酸甜可口，很好吃。18成品图19成品图", "raw_material": "原料：里脊肉、面粉、淀粉、面包糠、鸡蛋、番茄酱、白砂糖、白醋。"}, "source_url": "https://home.meishichina.com/recipe-50952.html", "split": "chinese", "target_text": {"dish_name": "糖醋里脊", "practice": "1准备材料，里脊肉，面包糠，鸡蛋，面粉，淀粉。2里脊肉切条，不要太大，适中即可。3用盐巴和料酒，还有黑胡椒，腌制20分钟。4鸡蛋打散，打均匀。5蛋液里放少量的面粉和淀粉，打成糊状，切忌只要能薄薄的挂在肉条上就好了。6放入腌好的里脊条，用手均匀地搅拌。保证每一条上都挂上面粉糊。7面包糠和淀粉一起洒在裹好的蛋液糊糊的里脊肉上，知道每一条都独立不粘手，为止。8油热了以后开始炸裹好的的里脊肉，开小火即可。9炸制淡金黄色出锅备用。10火不要停，继续加热，油烧到红，开小火把刚才炸的淡黄色的里脊条再次进锅炸至金黄出锅。11配调料：番茄酱，白醋，鸡精，咸盐，耗油，白砂糖，这个根据个人口味，喜欢酸的就多家单白醋，喜欢甜的就多加点白砂糖。这个根据自己就好。12锅底留油，把葱姜蒜末炒香。13把调好的番茄调料倒入，倒入一碗花椒水，开小火开始煮。14煮到冒打泡泡为止，开始加入炸好的里脊条。15翻炒，加入白芝麻，来回翻炒直到每一条都沾上了番茄酱为止。16盛盘，这样美味的糖醋里脊你能抵挡吗？17周围用黄瓜和番茄装盘，是不是和外面买的一样啊~~~味道外脆里嫩，酸甜可口，很好吃。18成品图19成品图", "raw_material": "原料：里脊肉、面粉、淀粉、面包糠、鸡蛋、番茄酱、白砂糖、白醋。"}}
{"canonical_name_zh": "大葱五花肉", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:72731e0c57bf4cd0fa1c3d3a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e24f40b240a2aaa8b7a7bae9"], "practice_image": ["image:0374609fd363738de4b21fdc", "image:a9a4f0e52b731821041b20b8", "image:56a990b15950250ab28ae919", "image:0a0ca8a41013e426a4730626", "image:5809ecd2e01b8b063d210762", "image:223be945d6aab4a5e882f07f", "image:dab7d12db01088a34cfe1620", "image:499c0998b3439e809d6d9cfb", "image:5022cf291427171e80abe82b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "大葱五花肉", "practice": "1准备好五花肉、大葱和青红椒。2把除肥肉外的五花肉切成小丁，用少许盐、料酒腌制片刻。3大葱切丁，青红辣椒切小块。4把生抽、料酒、白糖、和剩余的盐，用少许水淀粉化开。5锅中热油，煸香姜片后倒入切好的肥肉煸炒至金黄并出油。6接着倒入腌制好的五花肉丁，翻炒至八成熟，盛出备用。7锅中余油，倒入大葱和辣椒翻炒几下。8加入肉丁翻炒均匀。9缓缓淋入事先调好的料汁，勾薄芡即可。", "raw_material": "原料：五花肉、大葱、青红椒、香菜、姜片、食盐、料酒、生抽、白糖、水淀粉。"}, "source_url": "https://home.meishichina.com/recipe-38607.html", "split": "chinese", "target_text": {"dish_name": "大葱五花肉", "practice": "1准备好五花肉、大葱和青红椒。2把除肥肉外的五花肉切成小丁，用少许盐、料酒腌制片刻。3大葱切丁，青红辣椒切小块。4把生抽、料酒、白糖、和剩余的盐，用少许水淀粉化开。5锅中热油，煸香姜片后倒入切好的肥肉煸炒至金黄并出油。6接着倒入腌制好的五花肉丁，翻炒至八成熟，盛出备用。7锅中余油，倒入大葱和辣椒翻炒几下。8加入肉丁翻炒均匀。9缓缓淋入事先调好的料汁，勾薄芡即可。", "raw_material": "原料：五花肉、大葱、青红椒、香菜、姜片、食盐、料酒、生抽、白糖、水淀粉。"}}
{"canonical_name_zh": "家常猪肉蛋卷", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:8af92e3ca391c2ca8483dda2", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f71e5d2ac7c10ddf3ace72f9"], "practice_image": ["image:14415aabaec3075cbec77d87", "image:62b3f51e9c3a0c192b19ab3b", "image:16569ce37a9356aab89bce7b", "image:dc5b11a98e6844843a720870", "image:cce72133189da6f165abf471", "image:8a7c910a9ea4d97d2b95cbe9", "image:8d9039f616254703b3968646", "image:d685c301694321b73403b2e0", "image:edb6ce21ba0bec7bf2c96bff", "image:86f9143c1e370da89962d070", "image:af2c23d47345e89aa339acf2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "家常猪肉蛋卷", "practice": "1将虾米切碎放入肉馅中，加入各种调料后打入一粒鸡蛋，将肉馅顺着一个方向搅动，感觉上劲后再搅到手酸为止。上劲是为了烹饪过程中让肉馅不散开。小提示：使用味极鲜酱油则不必添加味精等提鲜调料。2准备好干淀粉。3加入少量水调成水淀粉。小提示：记住不可以直接将鸡蛋打入干淀粉，干淀粉与鸡蛋不能马上融合。4将鸡蛋打入水淀粉中搅拌均匀。小提示:可以加入少量食盐，食盐可以让果冻状的蛋清溶解。5油入锅，锅烧热后将油倒出。使用平常家里的炒勺舀一勺鸡蛋液倒入锅中，不停摇晃炒锅，使蛋液均匀铺锅底。蛋皮熟后，将锅反扣倒出蛋皮。小提示：很多朋友觉得这步很难，其实很简单，如果蛋皮粘在锅上，只要向蛋皮边缘猛吹一口气蛋皮就会脱出。（猛吹前请先猛咽口水。。。）6将肉馅均匀摊在蛋皮上，不要放太厚的肉馅。7将蛋皮慢慢卷起，卷之前将左右两边叠向里面一点，这样煎的时候肉馅不会跑出来。8封口时要搞严实点，以免煎的时候开口。9少许油倒入锅中，加热后放入蛋卷，小火慢煎。10一面煎至金黄后，翻转再煎另一面，通常需要转两次煎三面。11一面慢煎四分钟就差不多熟了，捞出来切斜刀。12摆盘，完工。家里要是有点红红绿绿的菜还能弄的效果好点。有些朋友喜欢用蒸的，我觉得炸的更好看些，里面嫩黄，外面金黄，层次分明。", "raw_material": "原料：猪肉馅、鸡蛋、虾米、淀粉、味极鲜酱油、食盐、胡椒粉、葱、姜。"}, "source_url": "https://home.meishichina.com/recipe-91235.html", "split": "chinese", "target_text": {"dish_name": "家常猪肉蛋卷", "practice": "1将虾米切碎放入肉馅中，加入各种调料后打入一粒鸡蛋，将肉馅顺着一个方向搅动，感觉上劲后再搅到手酸为止。上劲是为了烹饪过程中让肉馅不散开。小提示：使用味极鲜酱油则不必添加味精等提鲜调料。2准备好干淀粉。3加入少量水调成水淀粉。小提示：记住不可以直接将鸡蛋打入干淀粉，干淀粉与鸡蛋不能马上融合。4将鸡蛋打入水淀粉中搅拌均匀。小提示:可以加入少量食盐，食盐可以让果冻状的蛋清溶解。5油入锅，锅烧热后将油倒出。使用平常家里的炒勺舀一勺鸡蛋液倒入锅中，不停摇晃炒锅，使蛋液均匀铺锅底。蛋皮熟后，将锅反扣倒出蛋皮。小提示：很多朋友觉得这步很难，其实很简单，如果蛋皮粘在锅上，只要向蛋皮边缘猛吹一口气蛋皮就会脱出。（猛吹前请先猛咽口水。。。）6将肉馅均匀摊在蛋皮上，不要放太厚的肉馅。7将蛋皮慢慢卷起，卷之前将左右两边叠向里面一点，这样煎的时候肉馅不会跑出来。8封口时要搞严实点，以免煎的时候开口。9少许油倒入锅中，加热后放入蛋卷，小火慢煎。10一面煎至金黄后，翻转再煎另一面，通常需要转两次煎三面。11一面慢煎四分钟就差不多熟了，捞出来切斜刀。12摆盘，完工。家里要是有点红红绿绿的菜还能弄的效果好点。有些朋友喜欢用蒸的，我觉得炸的更好看些，里面嫩黄，外面金黄，层次分明。", "raw_material": "原料：猪肉馅、鸡蛋、虾米、淀粉、味极鲜酱油、食盐、胡椒粉、葱、姜。"}}
{"canonical_name_zh": "小炒口条", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:f1aa758ba0853b5a1fd70069", "language": "Chinese", "question_image_ids": {"dish_image": ["image:4b0ad44664c10f5e420c933b"], "practice_image": ["image:3716449939a5b03bd545e81e", "image:4f700e55029af495d69c1e37", "image:aff1e059f509ff9391b218b1", "image:a3684178843866cc9f708d84", "image:dfb5f66cc487cdaa92353b02", "image:2680ec0ad230e0f13753e56d", "image:ccd9f6fbd56accd04bdec12b", "image:04ce06f290d6f673bfa5c0ff", "image:1cf0fb739025471d323458be", "image:c1d73fcaf22b2cf5ea42c876", "image:f899cbab45572cdfda9f23a9", "image:0f427f14edc7239472d7ed11", "image:032965ae4dcd239a17f40482"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "小炒口条", "practice": "1准备材料。2准备调料。3将猪舌放在热水中焯煮2分钟，焯时加姜片和料酒，开盖煮。4然后捞出刮一下表面舌苔，然后切成薄片，顺便在焯猪舌的同时，调个酱汁，大酱，酱油，冰糖，料酒加一起搅匀。5锅中倒油，放入葱姜蒜炒香。6然后倒入猪舌翻炒。7变色后，加入花椒粉少许。8青椒，黄瓜，胡萝卜都切片。9先倒入胡萝卜翻炒。10然后倒入酱汁煮1分钟。11再倒入青椒和黄瓜翻炒。12最后勾芡即可出锅。13成品。", "raw_material": "原料：猪舌、胡萝卜、青椒、黄瓜、大酱、酱油、料酒、水淀粉、葱、姜、蒜、冰糖、盐、稻米油、花椒粉。"}, "source_url": "https://home.meishichina.com/recipe-16947.html", "split": "chinese", "target_text": {"dish_name": "小炒口条", "practice": "1准备材料。2准备调料。3将猪舌放在热水中焯煮2分钟，焯时加姜片和料酒，开盖煮。4然后捞出刮一下表面舌苔，然后切成薄片，顺便在焯猪舌的同时，调个酱汁，大酱，酱油，冰糖，料酒加一起搅匀。5锅中倒油，放入葱姜蒜炒香。6然后倒入猪舌翻炒。7变色后，加入花椒粉少许。8青椒，黄瓜，胡萝卜都切片。9先倒入胡萝卜翻炒。10然后倒入酱汁煮1分钟。11再倒入青椒和黄瓜翻炒。12最后勾芡即可出锅。13成品。", "raw_material": "原料：猪舌、胡萝卜、青椒、黄瓜、大酱、酱油、料酒、水淀粉、葱、姜、蒜、冰糖、盐、稻米油、花椒粉。"}}
{"canonical_name_zh": "干煎偏口鱼", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:e586ce05c1876abb2cbb38b1", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f12619e4a0c4710ba5ae0f26"], "practice_image": ["image:3e3539651b1fa2c5c593f589", "image:59e72bc689efe2263bd73aeb", "image:d5c07bdd617e68102866c6aa", "image:24f114199a04e09a9359e7bb", "image:e1b4e5fc6e047cd74f0fe78b", "image:713853c1347db8c00a672cf9", "image:a68295789ec4a5b0a7908f4d", "image:bd93f5fcf0f1c35be21bfa37", "image:afdc72ebe9840ee4b4117d7e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "干煎偏口鱼", "practice": "1新鲜的偏口鱼。2在鱼中加入适量的料酒。3加入适量的精盐。4把盐和料酒拌匀腌制两小时（根据实际情况来确定时间）5腌制好的偏口鱼去腮、内脏清洗干净控净水份备用。6冷锅凉油加热到适合的温度，然后调到适宜的火候。7把鱼放到锅中煎制，开始时候不要随意翻动，直到轻轻晃动锅体，鱼能够一起晃动时候翻个。8把鱼的另一面也煎成金黄色。9全部煎好的鱼盛出来即可。", "raw_material": "原料：偏口鱼、料酒、精盐。"}, "source_url": "https://home.meishichina.com/recipe-18713.html", "split": "chinese", "target_text": {"dish_name": "干煎偏口鱼", "practice": "1新鲜的偏口鱼。2在鱼中加入适量的料酒。3加入适量的精盐。4把盐和料酒拌匀腌制两小时（根据实际情况来确定时间）5腌制好的偏口鱼去腮、内脏清洗干净控净水份备用。6冷锅凉油加热到适合的温度，然后调到适宜的火候。7把鱼放到锅中煎制，开始时候不要随意翻动，直到轻轻晃动锅体，鱼能够一起晃动时候翻个。8把鱼的另一面也煎成金黄色。9全部煎好的鱼盛出来即可。", "raw_material": "原料：偏口鱼、料酒、精盐。"}}
{"canonical_name_zh": "干煽豆丝", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:c237a570ead5564514cdb3c9", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ab4252cac4b8f00bebd8db2f"], "practice_image": ["image:6715c3a8748320e33659837f", "image:e6dd5d021f4b46f566fe965d", "image:0991ec71f369bb426c45fa2d", "image:36db1a3ac1b6f5e8c0ddfcb7", "image:fefa260f3c91d6e4afb216ce", "image:b226e9410d0d63b49c8d31d2", "image:d2e84f31228ae9d29990debb", "image:31f97df1b86424c1d7008fe4", "image:6c5062989901e4291df39924", "image:3d0f98d988481e95d0362f05", "image:b9a567eb79cd270587101d11", "image:84601988f073fc6f929ab701", "image:07ed57b1d04eae2e16ced2af", "image:de1ccaff5f2d6b8dddf45ef5", "image:43e234712fa4583c44929a81"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "干煽豆丝", "practice": "1豆丝提前泡发2干辣椒剪开3锅里倒入油4加入豆丝炸5平底锅里留油，倒和干辣椒6大火火翻炒出香味7然后加入炸过的豆丝8翻炒均匀后加入芝麻9炒匀加入青椒10不停的翻炒11然后加入生抽12炒入加入盐13最后火炒到入味14装盘15是不是很美味", "raw_material": "原料：素豆丝、干辣椒、生抽、青椒、芝麻、盐。"}, "source_url": "https://home.meishichina.com/recipe-243775.html", "split": "chinese", "target_text": {"dish_name": "干煽豆丝", "practice": "1豆丝提前泡发2干辣椒剪开3锅里倒入油4加入豆丝炸5平底锅里留油，倒和干辣椒6大火火翻炒出香味7然后加入炸过的豆丝8翻炒均匀后加入芝麻9炒匀加入青椒10不停的翻炒11然后加入生抽12炒入加入盐13最后火炒到入味14装盘15是不是很美味", "raw_material": "原料：素豆丝、干辣椒、生抽、青椒、芝麻、盐。"}}
{"canonical_name_zh": "清蒸红鮕鱼", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:2321021226baae38505b317a", "language": "Chinese", "question_image_ids": {"dish_image": ["image:29b5600a1bf638f49f7eea1f"], "practice_image": ["image:8f2d2616aacd37dba9a0a07d", "image:24154c44fb6bcf36f9f6d5b8", "image:01c06141604525bd1a02937c", "image:02c22c992eace98bbd619f2f", "image:51bb577fa6a0d6f42b7e7fd2", "image:086353196ab3fb376d34cd26", "image:b2756457ebc1e282d150578b", "image:2d3d6bb4977f81a23a42e2a9", "image:44dee9f3c7df0358af95c726", "image:72aae5481ea2d980432186d5", "image:5ee0e3ecf090c066a9a1582f", "image:39f7a8118ef016d4c3f4d18c", "image:372e0d34f60dfa5aef953eaa", "image:21d425e1c1652ba98c1f295b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "年年有余——清蒸红鮕鱼", "practice": "1备齐所需原料：红鮕鱼，小葱，香菜。2红鮕鱼清理干净备用。3在鱼背上撒薄薄一层盐。4用手给鱼按摩，让盐渗入到鱼身上。5把鱼翻面也撒一层盐按摩。6鱼身上撒一层姜丝。7再均匀的撒上一层蒜米。8锅内的水开后放入鱼蒸13分钟。9葱用手撕成葱丝，蒜米切好备用。10蒸好的鱼把里面溢出的水倒掉不要。11锅内热油然后倒入适量生抽。12用锅铲不停的搅拌，把生抽烧热。13加入蒜米爆香。14烧热的酱汁快速的浇在鱼身上。15鱼身上撒一层撕好的葱花。16再撒上香菜碎即可。", "raw_material": "原料：红鮕鱼、小葱、香菜、蒜米、姜丝、生抽、盐。\r\n"}, "source_url": "https://home.meishichina.com/recipe-15556.html", "split": "chinese", "target_text": {"dish_name": "清蒸红鮕鱼", "practice": "1备齐所需原料：红鮕鱼，小葱，香菜。2红鮕鱼清理干净备用。3在鱼背上撒薄薄一层盐。4用手给鱼按摩，让盐渗入到鱼身上。5把鱼翻面也撒一层盐按摩。6鱼身上撒一层姜丝。7再均匀的撒上一层蒜米。8锅内的水开后放入鱼蒸13分钟。9葱用手撕成葱丝，蒜米切好备用。10蒸好的鱼把里面溢出的水倒掉不要。11锅内热油然后倒入适量生抽。12用锅铲不停的搅拌，把生抽烧热。13加入蒜米爆香。14烧热的酱汁快速的浇在鱼身上。15鱼身上撒一层撕好的葱花。16再撒上香菜碎即可。", "raw_material": "原料：红鮕鱼、小葱、香菜、蒜米、姜丝、生抽、盐。\r\n"}}
{"canonical_name_zh": "扒牛肉条", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:dceff895adde249663a1781c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:922c530f2a05e4ee738cb864"], "practice_image": ["image:c20c9c01b578ea7adde5debd", "image:0cb39e9ff1964ac31e41bf10", "image:8f447c35420006986696126a", "image:37cb8db0e68f126b834c72fb", "image:f7ef7321ed0a02e4afa0246b", "image:ba5d2d2b25de7f9f446efa0b", "image:7d323d75b38d9a849b65672e", "image:b0fb34d6d2926ea90a35e118", "image:1c61090914e96e1f1a05c40e", "image:f34f7f7427282c9354b2274c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "扒牛肉条", "practice": "1将牛肉整块放入冷水内泡透，洗净血水，放入沸水锅中焯水后捞出洗干净2牛肉放入电压力锅内胆，加葱姜3再加清水，放入电压力锅4选择营养炖，适中档5压力锅解压后捞出牛肉晾凉，将牛肉切成大小、薄厚适中的片6净面朝下码入碗内，碗中加入酱油、盐、料酒、葱段、姜片、大料7再加煮牛肉的原汤，将碗入蒸锅，旺火蒸20分钟8去掉大料、葱姜，滗出汤汁，将牛肉扣入平盘内9蒸牛肉的汤倒入炒锅内，加入酱油烧沸，水淀粉勾芡，淋芝麻油成芡汁10将芡汁浇在牛肉上11即可上桌享用", "raw_material": "原料：牛肉、油、盐、酱油、料酒、大料、淀粉、葱、芝麻油、姜。"}, "source_url": "https://home.meishichina.com/recipe-376650.html", "split": "chinese", "target_text": {"dish_name": "扒牛肉条", "practice": "1将牛肉整块放入冷水内泡透，洗净血水，放入沸水锅中焯水后捞出洗干净2牛肉放入电压力锅内胆，加葱姜3再加清水，放入电压力锅4选择营养炖，适中档5压力锅解压后捞出牛肉晾凉，将牛肉切成大小、薄厚适中的片6净面朝下码入碗内，碗中加入酱油、盐、料酒、葱段、姜片、大料7再加煮牛肉的原汤，将碗入蒸锅，旺火蒸20分钟8去掉大料、葱姜，滗出汤汁，将牛肉扣入平盘内9蒸牛肉的汤倒入炒锅内，加入酱油烧沸，水淀粉勾芡，淋芝麻油成芡汁10将芡汁浇在牛肉上11即可上桌享用", "raw_material": "原料：牛肉、油、盐、酱油、料酒、大料、淀粉、葱、芝麻油、姜。"}}
{"canonical_name_zh": "枸杞烧非洲鲫鱼", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:6de6d40f82fd05c39e2d3d79", "language": "Chinese", "question_image_ids": {"dish_image": ["image:72f1ee1376909747a101cb10"], "practice_image": ["image:ea0cc50b1ff674011b17f734", "image:9243a00a440076bf1fa160c3", "image:bc4fd629a11ba27543a0149b", "image:133f1b2a13a2862a3ef1678e", "image:f9ec929d3807b15df9fd2e8d", "image:b68d045e977ec70dcf7ec0b1", "image:f464d784a20f25303e5313e9", "image:3469d7a429adc5e3a6dae3f2", "image:08d89fb5770a5f58a155bf7a", "image:6e52edf25a0e0ee62834e65c", "image:1cf58a1ef5fa8c4507da8625"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "枸杞烧非洲鲫鱼", "practice": "1非洲鲫鱼洗净。2枸杞洗净；切葱花，姜末。3在鱼身上划刀，抹上盐，胡椒粉，生抽腌制20分钟。4将腌好的鱼身裹上淀粉。5饼铛刷油预热，将鱼放入开始煎。6煎至2面金黄备用。7锅里放油烧热，爆香姜末。8放一碗水烧开。9将鱼和枸杞放入，加生抽，老抽，白糖。10煮至收汁；撒上葱花即可。11成品。。。。", "raw_material": "原料：非洲鲫鱼、枸杞、油、盐、淀粉、生抽、老抽、白糖、姜、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-10806.html", "split": "chinese", "target_text": {"dish_name": "枸杞烧非洲鲫鱼", "practice": "1非洲鲫鱼洗净。2枸杞洗净；切葱花，姜末。3在鱼身上划刀，抹上盐，胡椒粉，生抽腌制20分钟。4将腌好的鱼身裹上淀粉。5饼铛刷油预热，将鱼放入开始煎。6煎至2面金黄备用。7锅里放油烧热，爆香姜末。8放一碗水烧开。9将鱼和枸杞放入，加生抽，老抽，白糖。10煮至收汁；撒上葱花即可。11成品。。。。", "raw_material": "原料：非洲鲫鱼、枸杞、油、盐、淀粉、生抽、老抽、白糖、姜、胡椒粉。"}}
{"canonical_name_zh": "椒盐葱油饼", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:76567c971a091a5ef66aa5bc", "language": "Chinese", "question_image_ids": {"dish_image": ["image:36e4cf4f3b58dfaf3b5e46bd"], "practice_image": ["image:e1eac916fb2aa026e8274a30", "image:3cb4231cbe29db7f8108b2c6", "image:0d3e7b3d362a8954a7713e9f", "image:f56fd69c18faf03ba1404df4", "image:0b7d521d8181a0e93d6ed908", "image:924c1dbb163c70e4f9b471ca", "image:188c223334618dc0462d39d4", "image:d54493a74a8e2995204a1901"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【椒盐葱油饼】", "practice": "1面粉与开水（80度左右）混合均匀后揉成面团静置半小时2分成两份，分别擀成方形薄面片，涂上油，撒上椒盐和葱花3自长边卷起，边卷边拉伸4卷成长条后从两次卷起变成眼镜状5叠起，压扁（这时候可以去做另一个，这个放着醒一会）6再次擀成面片（锅多大擀成多大）7锅中涂油，烙至鼓泡翻面8双面金黄后出锅（这里用的电饼铛）", "raw_material": "原料：面粉、热水、椒盐、葱花、色拉油。"}, "source_url": "https://home.meishichina.com/recipe-151245.html", "split": "chinese", "target_text": {"dish_name": "椒盐葱油饼", "practice": "1面粉与开水（80度左右）混合均匀后揉成面团静置半小时2分成两份，分别擀成方形薄面片，涂上油，撒上椒盐和葱花3自长边卷起，边卷边拉伸4卷成长条后从两次卷起变成眼镜状5叠起，压扁（这时候可以去做另一个，这个放着醒一会）6再次擀成面片（锅多大擀成多大）7锅中涂油，烙至鼓泡翻面8双面金黄后出锅（这里用的电饼铛）", "raw_material": "原料：面粉、热水、椒盐、葱花、色拉油。"}}
{"canonical_name_zh": "清汤蛤蜊", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:9c5e452867707757f2beeddc", "language": "Chinese", "question_image_ids": {"dish_image": ["image:1136fd719e5fb96d963a44f3"], "practice_image": ["image:e2eb418b00aded4cf5ee663b", "image:4bfe71de466757822d5633d2", "image:f7468dfd9367879378dec550", "image:ade6ec7e8cc516fcee53ea2e", "image:ac16f84f5125eb0aa7cbda01", "image:e8b90eeb2e61bf6194362f4b", "image:556ecf40866b2732d41983eb", "image:18120cdfd47c22c22b29c1b3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "清汤蛤蜊", "practice": "1花蛤吐尽泥沙，洗净备用；2新鲜海带洗净，香菜去叶取梗切碎备用；3锅中加入适量清水和海带，小火慢煮；4煮至将沸未沸时，取出海带不用；5待水沸腾后，开大火，下入蛤蜊；6翻拌几下，使蛤蜊受热均匀；7待水再次煮沸，蛤蜊开始张口；8锅中蛤蜊基本全部开口后，立即关火，撒上香菜碎，起锅即可。", "raw_material": "原料：花蛤、新鲜海带、香菜梗。"}, "source_url": "https://home.meishichina.com/recipe-105276.html", "split": "chinese", "target_text": {"dish_name": "清汤蛤蜊", "practice": "1花蛤吐尽泥沙，洗净备用；2新鲜海带洗净，香菜去叶取梗切碎备用；3锅中加入适量清水和海带，小火慢煮；4煮至将沸未沸时，取出海带不用；5待水沸腾后，开大火，下入蛤蜊；6翻拌几下，使蛤蜊受热均匀；7待水再次煮沸，蛤蜊开始张口；8锅中蛤蜊基本全部开口后，立即关火，撒上香菜碎，起锅即可。", "raw_material": "原料：花蛤、新鲜海带、香菜梗。"}}
{"canonical_name_zh": "炒酸辣西瓜皮", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:5453d523d05b0e6d72047a77", "language": "Chinese", "question_image_ids": {"dish_image": ["image:e0a0a4bd77f349a273dbba02"], "practice_image": ["image:1c85bb31e0976bf790142e49", "image:4a7ce4a9929371f034573100", "image:8feee8ffa617d0766e187078", "image:b079bb842cb3f7c5371ce5e6", "image:f3ef9cc48a354dd3552a13a3", "image:91ebd1fe02998812123c972c", "image:f5a0c6fb9db01442153b30db"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "炒酸辣西瓜皮", "practice": "1西瓜皮去掉硬皮后切薄片。2加少许盐腌制一下。3锅内热油爆香蒜米和几个干辣椒。4倒入挤干水分的西瓜皮。5加两勺辣椒酱油。6加入少许陈醋。7加适量白砂糖翻炒均匀即可。", "raw_material": "原料：西瓜皮、盐、蒜米、辣椒酱油、陈醋、白砂糖、干辣椒。"}, "source_url": "https://home.meishichina.com/recipe-20665.html", "split": "chinese", "target_text": {"dish_name": "炒酸辣西瓜皮", "practice": "1西瓜皮去掉硬皮后切薄片。2加少许盐腌制一下。3锅内热油爆香蒜米和几个干辣椒。4倒入挤干水分的西瓜皮。5加两勺辣椒酱油。6加入少许陈醋。7加适量白砂糖翻炒均匀即可。", "raw_material": "原料：西瓜皮、盐、蒜米、辣椒酱油、陈醋、白砂糖、干辣椒。"}}
{"canonical_name_zh": "焖子", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:804da015d28c198b29f233b1", "language": "Chinese", "question_image_ids": {"dish_image": ["image:af97f6502b88b29673f93044"], "practice_image": ["image:dcb2c44d321a5a73d6fea0de", "image:10509c8f759bf6e7207ae8e2", "image:7f7084881eafaffab8e8d019", "image:7600ce72f82612ed8ae69b57"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "焖子", "practice": "1地瓜粉500g2用骨头汤搅拌均匀，加入葱姜末，十三香、盐、鸡精。3地瓜粉用平底锅炒熟一半，上锅蒸熟。4蒸好了淋上蒜酱就可以吃了。", "raw_material": "原料：地瓜粉、葱姜末。、盐、十三香、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-236031.html", "split": "chinese", "target_text": {"dish_name": "焖子", "practice": "1地瓜粉500g2用骨头汤搅拌均匀，加入葱姜末，十三香、盐、鸡精。3地瓜粉用平底锅炒熟一半，上锅蒸熟。4蒸好了淋上蒜酱就可以吃了。", "raw_material": "原料：地瓜粉、葱姜末。、盐、十三香、鸡精。"}}
{"canonical_name_zh": "电饭锅酱香凤爪", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:2cea5f503fe49df361c31168", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8fbd84cbe472efe394f3cb76"], "practice_image": ["image:83b3d28fac4e4c7f59ce8a72", "image:69a62670a5305594c722ab8e", "image:e3d1921f25d7ad520adacab8", "image:e7538ed178f38d9a29ac6c82", "image:4781724af3c8d9e653b528e1", "image:eb6f7b58f5696e757e66a29e", "image:bd3f23ccd5118dd9b73f8a9f", "image:0bdee4317f64bf354a189c56", "image:4aed57be6714335f64963064", "image:179bcc0a63a700630511f257", "image:3222ffcad43ca0a610b00ea1", "image:657650db6dfc62ebb1044ef2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【电饭锅菜谱】酱香凤爪 （解馋小零食）", "practice": "1准备好材料。2切好葱白，葱绿，姜片稍多，蒜片。3凤爪洗净后一定要剪掉上面的指甲。再剁成两段，（嫌麻烦此步可省略）4锅内放凉水加入凤爪，料酒1勺，姜片，盖上锅盖煮出血沫和脏东西，去腥。5干净的碗内加入料酒1大勺。6盐半勺。7白糖也是半勺。8甜面酱1大勺。9老抽一大勺。10生抽1勺。11再撒入少许胡椒粉。12黄豆酱1小勺。13然后把鸡爪和调好的料汁一起放入电饭锅内胆里，加水半没过凤爪的2/3。14煮大概15分钟汤汁有点浓稠即可按到保温键，焖5分钟后撒上葱绿即可。（凤爪的煮至时间视大家家里的电饭锅功率而定）15入口好糯的凤爪呢，不喜欢颜色这么浓的话，可将老抽换成酱油替代。", "raw_material": "原料：凤爪、葱白、葱绿、生姜、蒜、盐、白糖、料酒、老抽、白胡椒粉、黄豆酱、甜面酱。"}, "source_url": "https://home.meishichina.com/recipe-43366.html", "split": "chinese", "target_text": {"dish_name": "电饭锅酱香凤爪", "practice": "1准备好材料。2切好葱白，葱绿，姜片稍多，蒜片。3凤爪洗净后一定要剪掉上面的指甲。再剁成两段，（嫌麻烦此步可省略）4锅内放凉水加入凤爪，料酒1勺，姜片，盖上锅盖煮出血沫和脏东西，去腥。5干净的碗内加入料酒1大勺。6盐半勺。7白糖也是半勺。8甜面酱1大勺。9老抽一大勺。10生抽1勺。11再撒入少许胡椒粉。12黄豆酱1小勺。13然后把鸡爪和调好的料汁一起放入电饭锅内胆里，加水半没过凤爪的2/3。14煮大概15分钟汤汁有点浓稠即可按到保温键，焖5分钟后撒上葱绿即可。（凤爪的煮至时间视大家家里的电饭锅功率而定）15入口好糯的凤爪呢，不喜欢颜色这么浓的话，可将老抽换成酱油替代。", "raw_material": "原料：凤爪、葱白、葱绿、生姜、蒜、盐、白糖、料酒、老抽、白胡椒粉、黄豆酱、甜面酱。"}}
{"canonical_name_zh": "秘制烧黄鱼", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:4ce6809e5c1dd41f438877ba", "language": "Chinese", "question_image_ids": {"dish_image": ["image:385909d4cbdb4f0d1fb623c8"], "practice_image": ["image:3efac69895cede1036c15db8", "image:e5e1844a4d66a5c00ffe67b1", "image:51a4dbd1914b4dd3f93234e3", "image:a7b8864fcbbfafc095a4653f", "image:8cb4fc3fa0f7156d4dd9d1c3", "image:550a62e638d738c7c23f212b", "image:5671fc739ec6f4f21463bb5c", "image:f0023fda37b78aba24aa303a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【秘制烧黄鱼】（独家秘制汁）", "practice": "1准备原料2鱼掏去内脏，不要剪破肚子，用料酒葱姜，胡椒粉腌制去腥3鱼上花刀4裹上薄薄的一层淀粉简直两面金黄5按照下述比例生抽一大勺，老抽半大勺醋两大勺，蚝油一大勺，番茄酱一大勺，糖满满一大勺，汤皇一小勺这个超市有卖，没有用鸡汁也行但是味道茶点，鸡精一小勺。盐基本不用了兑成碗汁。6热锅凉油爆香料头7倒入黄鱼烹入料酒8加碗汁和水烧开收汁即可", "raw_material": "原料：黄菇鱼、桂皮八角、葱、辣椒、姜、蒜、生抽、醋、糖、蚝油、番茄酱、老抽、汤皇、鸡精、料酒、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-96218.html", "split": "chinese", "target_text": {"dish_name": "秘制烧黄鱼", "practice": "1准备原料2鱼掏去内脏，不要剪破肚子，用料酒葱姜，胡椒粉腌制去腥3鱼上花刀4裹上薄薄的一层淀粉简直两面金黄5按照下述比例生抽一大勺，老抽半大勺醋两大勺，蚝油一大勺，番茄酱一大勺，糖满满一大勺，汤皇一小勺这个超市有卖，没有用鸡汁也行但是味道茶点，鸡精一小勺。盐基本不用了兑成碗汁。6热锅凉油爆香料头7倒入黄鱼烹入料酒8加碗汁和水烧开收汁即可", "raw_material": "原料：黄菇鱼、桂皮八角、葱、辣椒、姜、蒜、生抽、醋、糖、蚝油、番茄酱、老抽、汤皇、鸡精、料酒、胡椒粉。"}}
{"canonical_name_zh": "茄汁糖醋里脊", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:fe5ec99e441cf9d9e2dd4e7d", "language": "Chinese", "question_image_ids": {"dish_image": ["image:aa3cc8d6acf1fd3fb0f873c0"], "practice_image": ["image:8a8989727699dc66bfb4afca", "image:f3e9180a9044db79498a07e7", "image:e01d00b4dc1ea5ac1d974dd3", "image:d68c0e1d1be930209dff973b", "image:399c0490fb7d0e781e61e52b", "image:735e52b8fab2966bae2f029d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "糖醋里脊——茄汁版", "practice": "1原料图。里脊若是想要好切，就放进冰箱冻硬。2里脊切丝，用盐，胡椒粉，蛋清姜丝腌渍十分钟。3一边撒淀粉一边用手抓散，直到所有里脊都沾上淀粉并且散开不粘连。4入油锅炸微黄后，捞出，油不停火，再次放进去炸金黄备用。5所有油倒出去后，锅上沾的油就足够，把番茄酱，糖，芝麻一起放进去小火炒冒小泡。6放入半碗水，熬到汤汁浓郁，把步骤4中的肉丝放进去拌匀即可。（图忘记拍了）。", "raw_material": "原料：里脊肉、番茄酱、姜、盐、胡椒粉、白糖、芝麻。"}, "source_url": "https://home.meishichina.com/recipe-50003.html", "split": "chinese", "target_text": {"dish_name": "茄汁糖醋里脊", "practice": "1原料图。里脊若是想要好切，就放进冰箱冻硬。2里脊切丝，用盐，胡椒粉，蛋清姜丝腌渍十分钟。3一边撒淀粉一边用手抓散，直到所有里脊都沾上淀粉并且散开不粘连。4入油锅炸微黄后，捞出，油不停火，再次放进去炸金黄备用。5所有油倒出去后，锅上沾的油就足够，把番茄酱，糖，芝麻一起放进去小火炒冒小泡。6放入半碗水，熬到汤汁浓郁，把步骤4中的肉丝放进去拌匀即可。（图忘记拍了）。", "raw_material": "原料：里脊肉、番茄酱、姜、盐、胡椒粉、白糖、芝麻。"}}
{"canonical_name_zh": "捆蹄", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:a04f10f2c2960937085dd950", "language": "Chinese", "question_image_ids": {"dish_image": ["image:ef85a569b68bdb40c6bf190c"], "practice_image": ["image:930af9cff4e335bbfcedf6e2", "image:5d4e41dada9926c500767fe9", "image:a31a04e5d8100f51636fbcfc", "image:b0f2c3c682e9251f9600a486", "image:bab055be34f2193d58d4ea8f", "image:5c2ab6dcfa0abb5f5e177aff", "image:3f36f21f1eaef8318c343554"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "老鲁家的传统菜——捆蹄", "practice": "1盐放在锅里炒热。2依次放八角、桂皮、小茴香、花椒炒香。3把洗净的猪蹄放在炒好的热盐里反复搓，腌半天即可捆了，口味咸的就多腌制半天，也就是一天。4捆好的捆蹄，过程没拍下，是因为我一人在家，无法拍片，就是用正方形的布，把角对向自己，把腌好的肉放上面抱紧，然后用棉绳扎起来就可以了。5用过的盐水把它烧开冷却留着下次做卤菜的时候继续用，时间长了越聚越多，也就是民间传说的老卤。6把做好的捆蹄放锅内煮，加姜葱。大火开了后改小火煮，一个半小时后基本就熟了。呵呵，煮了四个，因为家人都很喜欢吃，父母一个，哥哥弟弟各一个。7熟后把布拆掉，切片装盘即可。", "raw_material": "原料：猪蹄膀、盐、八角、桂皮、小茴香、花椒、葱姜。"}, "source_url": "https://home.meishichina.com/recipe-13591.html", "split": "chinese", "target_text": {"dish_name": "捆蹄", "practice": "1盐放在锅里炒热。2依次放八角、桂皮、小茴香、花椒炒香。3把洗净的猪蹄放在炒好的热盐里反复搓，腌半天即可捆了，口味咸的就多腌制半天，也就是一天。4捆好的捆蹄，过程没拍下，是因为我一人在家，无法拍片，就是用正方形的布，把角对向自己，把腌好的肉放上面抱紧，然后用棉绳扎起来就可以了。5用过的盐水把它烧开冷却留着下次做卤菜的时候继续用，时间长了越聚越多，也就是民间传说的老卤。6把做好的捆蹄放锅内煮，加姜葱。大火开了后改小火煮，一个半小时后基本就熟了。呵呵，煮了四个，因为家人都很喜欢吃，父母一个，哥哥弟弟各一个。7熟后把布拆掉，切片装盘即可。", "raw_material": "原料：猪蹄膀、盐、八角、桂皮、小茴香、花椒、葱姜。"}}
{"canonical_name_zh": "腌制小蟹子", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:6b2c8dd95c07ea0b592919c5", "language": "Chinese", "question_image_ids": {"dish_image": ["image:2e8b13a2688a730c3401fe69"], "practice_image": ["image:6f906c9be7809906f445bedc", "image:c8ecffc2279d761d920f71d3", "image:92ae87ce7fdac3e76f8b5f0d", "image:72a6af1e414abaf396ef74b8", "image:d043a58a5fef1d9d4c840221", "image:1a4637a41f300875f64d81a4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "腌制小蟹子", "practice": "1食材备好2小蟹子放入盆中。3放入白酒，腌一会，用盘子扣住，放止螃蟹爬出来。在加入白糖。4在放入姜，花椒，干辣椒5加入适量的味极鲜6翻拌均匀，盖上保鲜膜腌制2小时，中间翻拌一次", "raw_material": "原料：小蟹子、高度白酒、干辣椒、味极鲜、白糖、麻椒、大料、姜。"}, "source_url": "https://home.meishichina.com/recipe-225546.html", "split": "chinese", "target_text": {"dish_name": "腌制小蟹子", "practice": "1食材备好2小蟹子放入盆中。3放入白酒，腌一会，用盘子扣住，放止螃蟹爬出来。在加入白糖。4在放入姜，花椒，干辣椒5加入适量的味极鲜6翻拌均匀，盖上保鲜膜腌制2小时，中间翻拌一次", "raw_material": "原料：小蟹子、高度白酒、干辣椒、味极鲜、白糖、麻椒、大料、姜。"}}
{"canonical_name_zh": "茄汁焖大虾", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:11666de1d17bc1e2e4372cb8", "language": "Chinese", "question_image_ids": {"dish_image": ["image:3963ac955732c522c7a7615f"], "practice_image": ["image:52e3df7a3a741df35dbc766e", "image:d1272abb107e149d3d623333", "image:81181594cd59a5a09cf2309f", "image:afc6a01c865f967c8a9c6592", "image:72b3c892f2f89c9dbefcabe0", "image:4a36a5a71baa7c0fe37b15fe"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "茄汁焖大虾", "practice": "1原料图如上。2虾去虾肠，背后开刀方便入味。用姜丝，盐，胡椒粉，食用油腌渍十分钟。3油锅烧热，虾大火炸外壳酥脆。捞出控油。4油全部倒掉，锅里沾的油就够了，炒一下番茄酱，番茄酱炒一下才会去掉那种不适口的涩味。5放入水，冰糖，煮滚，熬粘稠，调入盐尝一下味道。虾到进入，焖三到五分钟。捞出来。6剩下汤汁勾芡，放芝麻，虾重新倒进去拌匀即可。", "raw_material": "原料：虾、番茄酱、姜、芝麻、胡椒粉、料酒、盐、冰糖。"}, "source_url": "https://home.meishichina.com/recipe-35837.html", "split": "chinese", "target_text": {"dish_name": "茄汁焖大虾", "practice": "1原料图如上。2虾去虾肠，背后开刀方便入味。用姜丝，盐，胡椒粉，食用油腌渍十分钟。3油锅烧热，虾大火炸外壳酥脆。捞出控油。4油全部倒掉，锅里沾的油就够了，炒一下番茄酱，番茄酱炒一下才会去掉那种不适口的涩味。5放入水，冰糖，煮滚，熬粘稠，调入盐尝一下味道。虾到进入，焖三到五分钟。捞出来。6剩下汤汁勾芡，放芝麻，虾重新倒进去拌匀即可。", "raw_material": "原料：虾、番茄酱、姜、芝麻、胡椒粉、料酒、盐、冰糖。"}}
{"canonical_name_zh": "草鱼焖豆腐", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:62a1f34eda28828e590a5759", "language": "Chinese", "question_image_ids": {"dish_image": ["image:a4a7417cab75f81477784e7b"], "practice_image": ["image:7f7cdae5e6a5e23d8ac02fec", "image:3f4cf0a615a53750a1dd4254", "image:95db391ac5877a7677b889eb", "image:79e2f5c3e99c183b5c6d57f3", "image:1f91581e568fd1a978fc86a9", "image:2e83b320ff96c59884eb4102"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "草鱼焖豆腐", "practice": "1草鱼切块，放入老抽、白糖、蚝油、料酒腌制30分钟。2先将豆腐放入盐水中泡一会儿，这样，做的时候不容易散掉或变硬，口感更加滑嫩好吃，然后锅里放油，放入豆腐，煎至二面稍黄，装盘备用。3锅里再加些油，用姜葱蒜炝锅，炝出香味，放入鱼块，煎至二面稍黄。4倒入煎过的豆腐，放入辣椒酱、腐乳、红辣椒，倒入适量开水。5大火煮开后转中小火煮15分钟至汤底浓香微稠，放入少量盐、鸡精调味。6盛入碗中撒上葱花即可。", "raw_material": "原料：草鱼、豆腐、油、辣椒酱、老抽、白糖、姜葱蒜、蚝油、料酒、鸡精、腐乳、红辣椒。"}, "source_url": "https://home.meishichina.com/recipe-235316.html", "split": "chinese", "target_text": {"dish_name": "草鱼焖豆腐", "practice": "1草鱼切块，放入老抽、白糖、蚝油、料酒腌制30分钟。2先将豆腐放入盐水中泡一会儿，这样，做的时候不容易散掉或变硬，口感更加滑嫩好吃，然后锅里放油，放入豆腐，煎至二面稍黄，装盘备用。3锅里再加些油，用姜葱蒜炝锅，炝出香味，放入鱼块，煎至二面稍黄。4倒入煎过的豆腐，放入辣椒酱、腐乳、红辣椒，倒入适量开水。5大火煮开后转中小火煮15分钟至汤底浓香微稠，放入少量盐、鸡精调味。6盛入碗中撒上葱花即可。", "raw_material": "原料：草鱼、豆腐、油、辣椒酱、老抽、白糖、姜葱蒜、蚝油、料酒、鸡精、腐乳、红辣椒。"}}
{"canonical_name_zh": "菠菜干贝蒸蛋", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:3ed13ccf1428ba48a29d1000", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8c24171b10f749e116619483"], "practice_image": ["image:0e2279534208a2d02c5f0cd8", "image:5aa59b19b4313149396c8a4a", "image:5b85a8f1358012abbb5554c6", "image:af90c3dfefcd5fc302fb0833", "image:5254cead35f9fd7ce9c00f96", "image:0cfdd16e60e54d1650e5b064", "image:0ab2cf0f8ec3b5fda877c5a0", "image:edc4446139d96ec2b251e07c", "image:b2b5daa28e4c22e69da187ce"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "菠菜干贝蒸蛋", "practice": "1菠菜汁提前榨出来，干贝泡软。2把菠菜汁慢慢倒入装蛋的碗里，变倒边搅动搅散蛋黄。3搅拌中的菠菜汁蛋液。4调匀后的蛋液。5把干贝弄碎成丝铺在碗底。6蛋液过筛滤去水泡。7过滤好的菠菜汁蛋液，保鲜膜盖住碗面。8电饭锅加点水蒸煮功能都可以，只要水开了沸腾了，里面放个蒸架，迅速把碗放进里面，然后盖上盖子，关掉电源，焖5-6分钟。9焖5-6分钟后开盖看一下，凝固了的蛋液表面再放上少许干贝丝，取出后再淋上蒸鱼豉油和几滴香油即可。", "raw_material": "原料：菠菜汁、干贝、鸡蛋、蒸鱼豉油、香油。"}, "source_url": "https://home.meishichina.com/recipe-284036.html", "split": "chinese", "target_text": {"dish_name": "菠菜干贝蒸蛋", "practice": "1菠菜汁提前榨出来，干贝泡软。2把菠菜汁慢慢倒入装蛋的碗里，变倒边搅动搅散蛋黄。3搅拌中的菠菜汁蛋液。4调匀后的蛋液。5把干贝弄碎成丝铺在碗底。6蛋液过筛滤去水泡。7过滤好的菠菜汁蛋液，保鲜膜盖住碗面。8电饭锅加点水蒸煮功能都可以，只要水开了沸腾了，里面放个蒸架，迅速把碗放进里面，然后盖上盖子，关掉电源，焖5-6分钟。9焖5-6分钟后开盖看一下，凝固了的蛋液表面再放上少许干贝丝，取出后再淋上蒸鱼豉油和几滴香油即可。", "raw_material": "原料：菠菜汁、干贝、鸡蛋、蒸鱼豉油、香油。"}}
{"canonical_name_zh": "萝卜干烧肉", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:962a25e8384def2e3eab7b71", "language": "Chinese", "question_image_ids": {"dish_image": ["image:864721db25065cce9ebba4d6"], "practice_image": ["image:63d7d93dba6bbcd131146fc8", "image:3bffb8cded13675338dd98d8", "image:ec64114b07930a1bba8b0117", "image:730036deab00a3bcd7ceb6c8", "image:c8633d5974566fe283fe48ff", "image:daf141cf4171b56dba4d8553", "image:025f178653b2f1026972e748", "image:6bdc661d90d872cad76925d8", "image:bd4299266d3ee3c893c04a1a", "image:44b96902d0443c267b358e8b", "image:5efc66a5a5750d8f81fc350f", "image:7fbc1c3f98beb8d93208e641"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "萝卜干烧肉", "practice": "1新鲜五花肉500克。2萝卜干100克。3配料：蒜、红辣椒干。4萝卜干用温水泡开。5泡开的萝卜干切小块。6五花肉过水煅生。7切小方块。85成热锅倒少许油下肉块煸炒出油出香味。9放蒜、辣椒干煸炒。10加老抽、米酒娘熬制出香味变色。11加适量高汤烧开。12转小锅煲上30分钟。13倒入切好的萝卜干加点盐、老抽。14一起煲15分钟。15完成，开动吧。", "raw_material": "原料：新鲜五花肉、萝卜干、蒜、红辣椒干、老抽、米酒娘、油盐。"}, "source_url": "https://home.meishichina.com/recipe-18896.html", "split": "chinese", "target_text": {"dish_name": "萝卜干烧肉", "practice": "1新鲜五花肉500克。2萝卜干100克。3配料：蒜、红辣椒干。4萝卜干用温水泡开。5泡开的萝卜干切小块。6五花肉过水煅生。7切小方块。85成热锅倒少许油下肉块煸炒出油出香味。9放蒜、辣椒干煸炒。10加老抽、米酒娘熬制出香味变色。11加适量高汤烧开。12转小锅煲上30分钟。13倒入切好的萝卜干加点盐、老抽。14一起煲15分钟。15完成，开动吧。", "raw_material": "原料：新鲜五花肉、萝卜干、蒜、红辣椒干、老抽、米酒娘、油盐。"}}
{"canonical_name_zh": "葱爆蛏子", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:341ea592067eff5594ec22e5", "language": "Chinese", "question_image_ids": {"dish_image": ["image:287fe68e929083afb8b2ab8c"], "practice_image": ["image:34c2222a45b406292c42dede", "image:dd0b2eb1a9d33cdee7773b19", "image:04521017746c470dfddbebe1", "image:7a1f317a52e0d87d8aebf0e7", "image:98edaf605d6f318198f35142", "image:0fc7b685788ab288c34fd467"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "葱爆蛏子", "practice": "1蛏子浸泡在淡盐水中,待吐出泥沙后刷洗外壳,冲洗干净控掉水分,入沸水锅中烫至开口捞出2剥去外壳,摘除内脏和裙边,清洗干净,挤掉水分,放姜,料酒抓匀3炒锅烧热放油,放入蛏子快速翻炒4放生抽,适量盐翻炒5放葱段,少许糖翻炒即可6装盘", "raw_material": "原料：蛏子、葱、姜、料酒、生抽、糖、盐。"}, "source_url": "https://home.meishichina.com/recipe-143236.html", "split": "chinese", "target_text": {"dish_name": "葱爆蛏子", "practice": "1蛏子浸泡在淡盐水中,待吐出泥沙后刷洗外壳,冲洗干净控掉水分,入沸水锅中烫至开口捞出2剥去外壳,摘除内脏和裙边,清洗干净,挤掉水分,放姜,料酒抓匀3炒锅烧热放油,放入蛏子快速翻炒4放生抽,适量盐翻炒5放葱段,少许糖翻炒即可6装盘", "raw_material": "原料：蛏子、葱、姜、料酒、生抽、糖、盐。"}}
{"canonical_name_zh": "蒜苔排骨", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:15c31bd357bf857b9e9d8f6c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:8cd3a5d3ee0e3d4c2ea5e45c"], "practice_image": ["image:3976419f661faeadcfd2f23c", "image:c9eddf30478d4e700cd3e283", "image:0daba11114b00997e4fe933f", "image:29d91e96abeaa96bea025dab", "image:e53a3bcd0f526e0cc9d767f5", "image:aa8dde02cab7405f6b353f88", "image:f7771d4718e54d58c41c144b", "image:1844763176a7907aae33347d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "蒜苔排骨", "practice": "1排骨，清洗干净，放入锅里，绰水，多煮会；沥干，备用；2蒜苔，清洗干净，切断；3热锅，入油，微炸；4入排骨，炸下，翻动，变得金黄色；5入蒜苔，迅速翻炒；6入盐，和味极鲜，还有刚的排骨汤半勺；7收汁，出锅；8就可以动起来了～～～", "raw_material": "原料：蒜苔、排骨、盐、味极鲜、生姜、茶油。"}, "source_url": "https://home.meishichina.com/recipe-243715.html", "split": "chinese", "target_text": {"dish_name": "蒜苔排骨", "practice": "1排骨，清洗干净，放入锅里，绰水，多煮会；沥干，备用；2蒜苔，清洗干净，切断；3热锅，入油，微炸；4入排骨，炸下，翻动，变得金黄色；5入蒜苔，迅速翻炒；6入盐，和味极鲜，还有刚的排骨汤半勺；7收汁，出锅；8就可以动起来了～～～", "raw_material": "原料：蒜苔、排骨、盐、味极鲜、生姜、茶油。"}}
{"canonical_name_zh": "蒜香多宝鱼", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:c041b45182d5e9b3da25f161", "language": "Chinese", "question_image_ids": {"dish_image": ["image:9fa1f73b652cbe5e6155c7ef"], "practice_image": ["image:66b0e33d1d36cfcf4e9b3159", "image:aee4715ee2627a9690b603e7", "image:a3f9677f794468d68f14112c", "image:debbc635fc0d100d0b9e7b98", "image:72fa7433339f3b90cd59fcee", "image:fbf55534478b5801dfb2a731", "image:1345df48cd1f25f1f7e5e49c", "image:def286868e1e73cd415dd013", "image:b4863fd6e18e6667bdb116d1", "image:8fb7834ebacd92d2587db718"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "蒜香多宝鱼", "practice": "1多宝鱼去除内脏洗净。2再鱼身上划上几刀。3蒜苗切段，姜切片，蒜切片。4热锅下油，放入多宝鱼。5两面都煎一下。6倒入白酒烹香。7再倒入醋，酱油，姜，蒜炒香。8加入清水大火烧开。9盖盖转小火烧5分钟，中火2分钟。10加入蒜苗。11盖盖焖10秒钟，关火。", "raw_material": "原料：多宝鱼、蒜苗、大蒜、姜、酱油、醋、清水、花生油、白酒。"}, "source_url": "https://home.meishichina.com/recipe-48827.html", "split": "chinese", "target_text": {"dish_name": "蒜香多宝鱼", "practice": "1多宝鱼去除内脏洗净。2再鱼身上划上几刀。3蒜苗切段，姜切片，蒜切片。4热锅下油，放入多宝鱼。5两面都煎一下。6倒入白酒烹香。7再倒入醋，酱油，姜，蒜炒香。8加入清水大火烧开。9盖盖转小火烧5分钟，中火2分钟。10加入蒜苗。11盖盖焖10秒钟，关火。", "raw_material": "原料：多宝鱼、蒜苗、大蒜、姜、酱油、醋、清水、花生油、白酒。"}}
{"canonical_name_zh": "虎皮鹌鹑蛋烧鸡翅", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:776239e98b9bffe52777048e", "language": "Chinese", "question_image_ids": {"dish_image": ["image:f51c74156c13e2684599cc51"], "practice_image": ["image:a77bdd7fcec318a540d197e9", "image:da54b81d0d3be9c419c209c9", "image:6681644a026e1233eb92c83d", "image:491ef16e31476f7008acb656", "image:3b7392b383f694fa14285c97", "image:4d4ad88555dfd40289b4de27", "image:42ab11fddd1fde46d324a1a7", "image:630ac28fec4344e0595b8e3d", "image:5661ed16d7468b9dc6bb6315", "image:b2b2eddfdc791faba3075309", "image:f784af9de1dfeb8e4d34cd02", "image:eb5217cd5e0f84dd92d0d6e1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "虎皮鹌鹑蛋烧鸡翅", "practice": "1去皮熟鹌鹑蛋洗净备用2不沾奶锅里倒入小半锅玉米油烧至7成热3小心的将鹌鹑蛋倒进锅内中火慢炸4炸至鹌鹑蛋表面起许多金黄色泡即可。大约需要15分钟左右5炸好的鹌鹑蛋泡水中备用。6鸡翅中洗净，在表面划三刀。7炒锅烧热，倒少许油爆香葱姜。8将鸡翅倒进锅中翻炒炒片刻。9老抽，醋各一小勺翻炒均匀10加入可乐烧开11倒入沥干水份的鹌鹑蛋12大火烧开后改小火烧半小时左右，大火收汁。13成品", "raw_material": "原料：熟鹌鹑蛋、鸡翅中、葱、姜、罐装可乐、老抽、醋、盐、玉米油。"}, "source_url": "https://home.meishichina.com/recipe-211095.html", "split": "chinese", "target_text": {"dish_name": "虎皮鹌鹑蛋烧鸡翅", "practice": "1去皮熟鹌鹑蛋洗净备用2不沾奶锅里倒入小半锅玉米油烧至7成热3小心的将鹌鹑蛋倒进锅内中火慢炸4炸至鹌鹑蛋表面起许多金黄色泡即可。大约需要15分钟左右5炸好的鹌鹑蛋泡水中备用。6鸡翅中洗净，在表面划三刀。7炒锅烧热，倒少许油爆香葱姜。8将鸡翅倒进锅中翻炒炒片刻。9老抽，醋各一小勺翻炒均匀10加入可乐烧开11倒入沥干水份的鹌鹑蛋12大火烧开后改小火烧半小时左右，大火收汁。13成品", "raw_material": "原料：熟鹌鹑蛋、鸡翅中、葱、姜、罐装可乐、老抽、醋、盐、玉米油。"}}
{"canonical_name_zh": "拔丝地瓜", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:721e17048bd1b37cfcc259ae", "language": "Chinese", "question_image_ids": {"dish_image": ["image:d99a28de383ac50ad1b311d6"], "practice_image": ["image:3295b4c073bfe5badffc04ce", "image:8f4844a42cb4243cda35767b", "image:d5e43dbd33633afbcb115e7f", "image:fe8406c5f447938e4b3784eb", "image:96b9d95cd67179461d7febce", "image:366069b9fb26dd46e32bfbcc", "image:2582d3cd5b6344a35f62f73c", "image:1802949e23c2c0fd3cf41d2d", "image:711a4342fdae4620b5bc4b82", "image:023e59b75e984b6d936202b3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "【让王源落泪的美食】拔丝地瓜", "practice": "1准备好所需材料。2把红薯滚刀切成块状，即切的时候边转动红薯边切，切好后放进水中，防止红薯氧化变黑。3倒适量油至锅中，烧至五成热转中小火，用筷子测试油温，油面起非常轻微的小泡的时候，就可以炸红薯了。4切记把红薯吸干水后，再放入锅中油炸，中小火炸至皮脆肉软即可，参考时间不到10分钟。5炸好的红薯捞出来沥油。6在不粘锅上放少许油。7倒入白砂糖，中小火炒至糖融。8过程中轻轻拨动糖，动作不要大，以免炒成反沙糖。9差不多全部融化的时候倒入一小勺白醋。10熬制过程中，转小火，把糖慢慢熬成焦糖色，冒绵密小泡泡。11倒入炸好的红薯，迅速翻炒均匀，让每块红薯蘸上糖浆即可。12表面的丝还可以根据个人喜好凹造型！赶紧做起来吧！想要了解更多复刻美食~请关注wexin：享食刻。", "raw_material": "原料：红薯、白糖、油、白醋。"}, "source_url": "https://home.meishichina.com/recipe-320435.html", "split": "chinese", "target_text": {"dish_name": "拔丝地瓜", "practice": "1准备好所需材料。2把红薯滚刀切成块状，即切的时候边转动红薯边切，切好后放进水中，防止红薯氧化变黑。3倒适量油至锅中，烧至五成热转中小火，用筷子测试油温，油面起非常轻微的小泡的时候，就可以炸红薯了。4切记把红薯吸干水后，再放入锅中油炸，中小火炸至皮脆肉软即可，参考时间不到10分钟。5炸好的红薯捞出来沥油。6在不粘锅上放少许油。7倒入白砂糖，中小火炒至糖融。8过程中轻轻拨动糖，动作不要大，以免炒成反沙糖。9差不多全部融化的时候倒入一小勺白醋。10熬制过程中，转小火，把糖慢慢熬成焦糖色，冒绵密小泡泡。11倒入炸好的红薯，迅速翻炒均匀，让每块红薯蘸上糖浆即可。12表面的丝还可以根据个人喜好凹造型！赶紧做起来吧！想要了解更多复刻美食~请关注wexin：享食刻。", "raw_material": "原料：红薯、白糖、油、白醋。"}}
{"canonical_name_zh": "酱扎蹄", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:5a05e5ab8cac135c18fccf4c", "language": "Chinese", "question_image_ids": {"dish_image": ["image:40907d085df1afcfa6afdde5"], "practice_image": ["image:40705946ac764b97aba0f4d4", "image:17bbd4119cfa84ed19c2b7ee", "image:0c0f27da1feb61a337d792ce", "image:850ad9fe37e2906f3a9d3a8c", "image:3399d7bff570ae1dca42df9d", "image:384e494975a742780171e310", "image:ea47c4c83fb5665ba60c0a10", "image:fc0c750c02d683946e5665f4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "酱扎蹄", "practice": "1蹄胖一只2蹄胖洗净沥水~表皮用刀稍微刮一下用刀和剪刀小心剔去蹄胖内的大骨3将葱姜~冰糖、料酒、寿喜锅酱油、金兰油膏、香醋、鱼露、茴香、八角、桂皮、香叶、良姜、干辣椒和适量的水一起~烧开~放多少量由你自己决定~稀饭辣的可以多放一点辣椒~喜欢甜的可以多放一点冰箱~稀饭浓郁香气的~大料可以多放一点~4找出厨房专用布~把蹄胖包裹起来~稍微用点力气~5最好用绳子困扎一下~6然后放入刚才制作的汤汁中~注意~必须冷却了才放~放入冰箱~3-5天~然后将汤汁和蹄胖一起倒入锅中~大火煮开之后改成小火~煮到蹄胖酥即可~不能太酥哦~7冷却~揭开厨房专用布~8切片装盘即可~", "raw_material": "原料：蹄髈、葱、姜、冰糖、茴香、鱼露、料酒、香醋、金兰油膏、寿喜锅酱油、八角、良姜、香叶、干辣椒、桂皮。"}, "source_url": "https://home.meishichina.com/recipe-259156.html", "split": "chinese", "target_text": {"dish_name": "酱扎蹄", "practice": "1蹄胖一只2蹄胖洗净沥水~表皮用刀稍微刮一下用刀和剪刀小心剔去蹄胖内的大骨3将葱姜~冰糖、料酒、寿喜锅酱油、金兰油膏、香醋、鱼露、茴香、八角、桂皮、香叶、良姜、干辣椒和适量的水一起~烧开~放多少量由你自己决定~稀饭辣的可以多放一点辣椒~喜欢甜的可以多放一点冰箱~稀饭浓郁香气的~大料可以多放一点~4找出厨房专用布~把蹄胖包裹起来~稍微用点力气~5最好用绳子困扎一下~6然后放入刚才制作的汤汁中~注意~必须冷却了才放~放入冰箱~3-5天~然后将汤汁和蹄胖一起倒入锅中~大火煮开之后改成小火~煮到蹄胖酥即可~不能太酥哦~7冷却~揭开厨房专用布~8切片装盘即可~", "raw_material": "原料：蹄髈、葱、姜、冰糖、茴香、鱼露、料酒、香醋、金兰油膏、寿喜锅酱油、八角、良姜、香叶、干辣椒、桂皮。"}}
{"canonical_name_zh": "香蟹豆腐汤", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:015be1ab97e46145b27ff6b3", "language": "Chinese", "question_image_ids": {"dish_image": ["image:34ea65b495666c70721bc624"], "practice_image": ["image:49c04fefcd935de6048fd32e", "image:4d1cd955ae9bbe4685056db5", "image:734bd7c7df19c5a7d60e0500", "image:d1b2b1297524a208a930fed2", "image:8c3e726b776310b7fe5f7970", "image:fe776476d3a88221f391afa2", "image:fcef4dd8ed1b9374f141227f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "香蟹豆腐汤", "practice": "1枪蟹洗净打开盖子去鳃冼净，对半切开2豆腐盒剪一角吹口气，打开切成细长条3起油锅姜葱蒜爆香，倒入枪蟹翻炒至变色4加几勺料酒，调入盐，加水5烧开后加入豆腐6稍煮一会儿，加鸡精、胡椒粉，最后撒点香菜即可。7非常鲜美的汤哦！", "raw_material": "原料：枪蟹、嫩豆腐、香菜、姜、盐、胡椒粉、葱、蒜。"}, "source_url": "https://home.meishichina.com/recipe-124436.html", "split": "chinese", "target_text": {"dish_name": "香蟹豆腐汤", "practice": "1枪蟹洗净打开盖子去鳃冼净，对半切开2豆腐盒剪一角吹口气，打开切成细长条3起油锅姜葱蒜爆香，倒入枪蟹翻炒至变色4加几勺料酒，调入盐，加水5烧开后加入豆腐6稍煮一会儿，加鸡精、胡椒粉，最后撒点香菜即可。7非常鲜美的汤哦！", "raw_material": "原料：枪蟹、嫩豆腐、香菜、姜、盐、胡椒粉、葱、蒜。"}}
{"canonical_name_zh": "鲜炒鱿鱼卷", "corrected_cuisine_proposal": "鲁菜", "dish_id": "dish:6e386256a1fdc883be34af4b", "language": "Chinese", "question_image_ids": {"dish_image": ["image:89ce36945defd8ec8fd73186"], "practice_image": ["image:f662b877372708d418ea8f50", "image:26b6faadfb6a0d84a3dfa183", "image:47c90f5d6a1fd28d5fa4df29", "image:6530efe28e52d2b1a3868e06", "image:788cd7ab472c385ea7cc17f8", "image:06a1bd4e58a4b6804539432b", "image:54a3a5bbe2f920fb74fddcb8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "鲁菜", "source_text": {"dish_name": "鲜炒鱿鱼卷", "practice": "1鱿鱼清洗干净，在鱿鱼的里面切刀，切X字形状的纹路。在改刀成小块。全部切完。焯水后捞出，自然卷曲，控干水备用。2洋葱切小条。3鱿鱼里倒入约1勺的酱油和料酒。拌匀腌渍10分钟。4炒锅热油，放入洋葱条炒香。5放入腌好的鱿鱼，稍加一点盐翻炒。6锅内水份炒干，放入一勺黑胡椒。7在放入一勺孜然，炒匀即可。", "raw_material": "原料：鱿鱼、酱油、洋葱、黑胡椒、孜然、盐、料酒。"}, "source_url": "https://home.meishichina.com/recipe-211246.html", "split": "chinese", "target_text": {"dish_name": "鲜炒鱿鱼卷", "practice": "1鱿鱼清洗干净，在鱿鱼的里面切刀，切X字形状的纹路。在改刀成小块。全部切完。焯水后捞出，自然卷曲，控干水备用。2洋葱切小条。3鱿鱼里倒入约1勺的酱油和料酒。拌匀腌渍10分钟。4炒锅热油，放入洋葱条炒香。5放入腌好的鱿鱼，稍加一点盐翻炒。6锅内水份炒干，放入一勺黑胡椒。7在放入一勺孜然，炒匀即可。", "raw_material": "原料：鱿鱼、酱油、洋葱、黑胡椒、孜然、盐、料酒。"}}
{"canonical_name_zh": "咖喱炸三角", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:a4c03e90685191be4d49f1a3", "language": "Hindi", "question_image_ids": {"dish_image": ["image:c20bb5d8733ceaf43a81197e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "【咖喱炸三角】", "practice": "11、土豆洗净，上锅蒸熟22、土豆去皮，用勺子压碎成泥状32、土豆去皮，用勺子压碎成泥状43、加入2个鸡蛋，搅拌均匀54、青豆、玉米粒热水中焯熟64、青豆、玉米粒热水中焯熟75、肉丝中加生抽、料酒、盐、姜末、水淀粉腌制十分钟，锅内加油炒熟，待用85、肉丝中加生抽、料酒、盐、姜末、水淀粉腌制十分钟，锅内加油炒熟，待用96、洋葱切末，锅内加油，炒出香味，待用106、洋葱切末，锅内加油，炒出香味，待用117、青豆、玉米、肉丝、洋葱、盐、咖喱粉加入4中，搅拌均匀，土豆咖喱馅就做好了128、烫面面团，搓成长条，切成每个25克的剂子139、把剂子按扁擀成圆饼，用刀从中间切成两半1410、将半圆形饼对折成扇形，把直边捏紧。1511、把扇形皮放在手上，从开口处打开成漏斗状，捏紧的直边放在中间1612、装入馅料，1713、把口捏紧1814、成三角形生坯1915、把生坯下入旺油锅内，用中火炸熟，呈深黄色，捞出即可", "raw_material": "原料：烫面面团、土豆、鸡蛋、猪肉、青豆、玉米、洋葱、生抽、料酒、姜末、盐、水淀粉、咖喱粉、豆油。"}, "source_url": "https://home.meishichina.com/recipe-52369.html", "split": "foreign", "target_text": {"dish_name": "करी समोसा", "practice": "11、आलू धो लें और बर्तन में भाप देकर (steam) पका लें\n22、आलू छील लें और चम्मच से मसलकर पेस्ट (mash) बना लें\n32、आलू छीलें और चम्मच से मसलकर पेस्ट (mash) बना लें\n43、इसमें 2 अंडे डालें और अच्छी तरह मिलाएँ\n54、मटर और मक्के के दानों को गर्म पानी में ब्लांच (blanch) कर लें\n64、मटर और मक्के के दानों को गर्म पानी में ब्लांच (blanch) कर लें\n75、कटे हुए मांस (strips) में लाइट सोया सॉस, कुकिंग वाइन, नमक, बारीक कटा अदरक और स्टार्च का घोल मिलाकर दस मिनट के लिए मैरीनेट करें, फिर कड़ाही में तेल डालकर भून लें और अलग रख दें\n85、कटे हुए मांस (strips) में लाइट सोया सॉस, कुकिंग वाइन, नमक, बारीक कटा अदरक और स्टार्च का घोल मिलाकर दस मिनट के लिए मैरीनेट करें, फिर कड़ाही में तेल डालकर भून लें और अलग रख दें\n96、प्याज को बारीक काट लें, कड़ाही में तेल गरम करके खुशबू आने तक भूनें और अलग रख दें\n106、प्याज को बारीक काट लें, कड़ाही में तेल गरम करके खुशबू आने तक भूनें और अलग रख दें\n117、मटर, मक्का, भुना हुआ मांस, प्याज, नमक और करी पाउडर को स्टेप 4 के मिश्रण में डालें, अच्छी तरह मिलाएँ, और आलू-करी की स्टफिंग तैयार है\n128、गर्म पानी से गुंथे आटे (scalded dough) को लंबी पट्टी की तरह बेलें और 25-25 ग्राम की लोइयाँ काट लें\n139、लोई को दबाकर चपटा करें और गोल पूरी की तरह बेल लें, फिर चाकू से बीच से दो हिस्सों में काट दें\n1410、अर्धवृत्ताकार पट्टी को मोड़कर शंकु (cone) का आकार दें और सीधे किनारों को दबाकर सील कर दें\n1511、शंकु के आकार की पट्टी को हाथ में लें, इसे कीप (funnel) की तरह खोलें और सील किए हुए किनारे को बीच में रखें\n1612、इसमें तैयार स्टफिंग भरें\n1713、मुंह को दबाकर अच्छी तरह बंद कर दें\n1814、त्रिकोणीय आकार का कच्चा समोसा (raw pastry) तैयार करें\n1915、तैयार पीस को तेज गरम तेल वाली कड़ाही में डालें, मध्यम आंच पर गहरा सुनहरा होने तक तलें और बाहर निकाल लें", "raw_material": "सामग्री: गर्म पानी से गुंथा हुआ आटा, आलू, अंडे, सूअर का मांस, हरी मटर, मक्का, प्याज, लाइट सोया सॉस, कुकिंग वाइन, बारीक कटा अदरक, नमक, कॉर्नस्टार्च का घोल, करी पाउडर, सोयाबीन तेल।"}}
{"canonical_name_zh": "香蕉派", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:c13e84788df857271aba357b", "language": "Hindi", "question_image_ids": {"dish_image": ["image:616bee63c9363097dec9fd67"], "practice_image": ["image:ce919f52cbc59e0d93cb194f", "image:1e476c8cd4f62a73e7e319a3", "image:ee2835bcdd006c70577a2e02", "image:837b633be94c0258b7dd3bae", "image:cb91e91e8b89a5b0f2fb48eb", "image:718d1fd5daee3535b3087add", "image:7baf760852c8ecfad27f04e7", "image:0fad47e1f5445243f3a8bdba"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "【香蕉派】10分钟做出零难度快手点心", "practice": "1准备飞饼皮、香蕉。2香蕉切小丁待用。3取一张飞饼皮，软化后切成长方形。4铺上香蕉丁。5将一半饼皮盖上，用刀划5刀。6用叉子按压边缘粘紧。7刷鸡蛋液。8烤箱预热，180度25分钟左右。", "raw_material": "原料：飞饼皮、香蕉、鸡蛋。"}, "source_url": "https://home.meishichina.com/recipe-35250.html", "split": "foreign", "target_text": {"dish_name": "बनाना पाई", "practice": "1 फ्रोजन परांठा शीट और केले तैयार करें। 2 केलों को छोटे टुकड़ों (डाइस) में काट लें और एक तरफ रख दें। 3 एक फ्रोजन परांठा शीट लें, उसे नरम होने दें और फिर आयताकार आकार में काट लें। 4 उस पर केले के टुकड़े फैलाएं। 5 आधे हिस्से को ऊपर से ढक दें और चाकू से 5 कट लगाएं। 6 किनारों को सील करने के लिए कांटे (फॉर्क) से दबाकर अच्छी तरह चिपका दें। 7 ब्रश से अंडे का घोल (एग वॉश) लगाएं। 8 ओवन को प्रीहीट करें, 180 डिग्री सेल्सियस पर लगभग 25 मिनट तक बेक करें।", "raw_material": "सामग्री: परांठा शीट, केला, अंडा।"}}
{"canonical_name_zh": "印度咖哩羊肉", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:b7502aa0f16b03f692ceaddb", "language": "Hindi", "question_image_ids": {"dish_image": ["image:0851066cd3da9ec5e1692be9"], "practice_image": ["image:469fbece05adef4e2a425dcf", "image:47233764eb08165e25a25148", "image:c10d677d4d50f22dbfc85837", "image:f2f3d8e60933ff53454d9299", "image:be693a466c6499089b971774", "image:2687cec47291381520f5abbe", "image:346acfc70366eb354d78de25", "image:3db16bab2345a791b2de32a2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖哩羊肉", "practice": "1材料准备，洋葱切粒，土豆切块，各种香料准备一旁2将羊肉切成小块，洗净，晾干3在厚底炖锅中下油烧热，加入玉桂、豆蔻、月桂叶、黑胡椒粒和丁香，炒香。然后加入紫洋葱碎，炒至洋葱半透明狀。加入姜容和蒜蓉。兜炒10分钟左右或直至洋葱和材料变成啡紅色。4撒入所有沙拉粉（包括黄姜粉、印度马沙拉粉、芫荽粉、茴香粉和紅椒粉）。材料會逐漸变成啡色。5加入浓缩番茄酱，不停搅拌至水分收干，油分渗出。加入羊肉，继续搅拌至收干所有水分。盖上锅盖，调低火，仍不时搅拌。6当油分开始渗出而羊肉变干及转深色时，加入2杯水。煮沸后，调低火。加盐后蓋上锅盖慢煮至少半小时。7当水分已被吸收，再加最后的2杯水和切块的土豆，再煮1小时，或直至羊肉变软滑。8煮好后的羊肉连着浓汤拌着饭大快朵颐。", "raw_material": "原料：带骨羊腿、紫洋葱、豆蔻、丁香。"}, "source_url": "https://home.meishichina.com/recipe-35573.html", "split": "foreign", "target_text": {"dish_name": "मटन करी", "practice": "1 सामग्री तैयार करें: प्याज को बारीक काट लें, आलू के टुकड़े कर लें और सभी मसालों को एक तरफ रख दें।\n2 मटन को छोटे टुकड़ों में काटें, अच्छी तरह धो लें और सुखा लें।\n3 एक भारी तले वाले बर्तन में तेल गरम करें, उसमें दालचीनी, इलायची, तेजपत्ता, साबुत काली मिर्च और लौंग डालकर खुशबू आने तक भूनें। फिर बारीक कटा हुआ लाल प्याज डालें और प्याज के पारभासी होने तक भूनें। अदरक और लहसुन का पेस्ट डालें। इसे लगभग 10 मिनट तक या प्याज और सामग्री के लाल-भूरा होने तक भूनें।\n4 सभी मसाला पाउडर डालें (जिसमें हल्दी पाउडर, गरम मसाला, धनिया पाउडर, सौंफ पाउडर और लाल मिर्च पाउडर शामिल हैं)। सामग्री धीरे-धीरे भूरे रंग की होने लगेगी।\n5 इसमें गाढ़ा टमाटर का पेस्ट डालें और लगातार चलाते रहें जब तक कि पानी सूख न जाए और तेल अलग न होने लगे। अब मटन डालें और तब तक चलाते रहें जब तक कि सारा पानी सूख न जाए। ढक्कन लगा दें, आंच धीमी कर दें और बीच-बीच में चलाते रहें।\n6 जब तेल अलग होने लगे और मटन सूखकर गहरे रंग का हो जाए, तो इसमें 2 कप पानी डालें। उबाल आने के बाद, आंच धीमी कर दें। नमक डालें, ढक्कन लगाएँ और कम से कम आधे घंटे तक धीमी आंच पर पकने दें।\n7 जब पानी सोख लिया जाए, तब अंतिम 2 कप पानी और कटे हुए आलू डालें, फिर 1 घंटे तक या मटन के नरम और कोमल होने तक और पकाएँ।\n8 तैयार मटन को गाढ़ी ग्रेवी के साथ चावल के साथ मिलाकर मजे से खाएं।", "raw_material": "सामग्री: हड्डियों के साथ मेमने की टांग, लाल प्याज, इलायची, लौंग।"}}
{"canonical_name_zh": "印度咖喱牛肉", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:89212c6f6e70a5821691be81", "language": "Hindi", "question_image_ids": {"dish_image": ["image:ee71afb9c24cee82f83b07b5"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖喱牛肉", "practice": "1牛肉切块焯水，待肉稍一变色就捞出2焯好水的牛肉换一锅清水开始炖煮，大概需要20分钟3土豆切滚刀块，放入清水中泡一下，这样泡出土豆的淀粉，烧的时候不容易碎，口感好4洋葱切滚刀块，和咖喱、黄油一并待用5锅中放入黄油，炒化6黄油彻底化开之后，倒入土豆和洋葱炒出香味7加入咖喱块、番茄酱、糖、和盐来调味8炖煮5分钟9辅料烧差不多5成熟时，加入牛肉继续炖煮10分钟10出锅之前加入两勺酸奶，酸奶可以中和咖喱的辣味，让味道更香醇11美味的咖喱牛肉出锅啦，喜欢的亲还可以直接盖在饭上面就是咖喱牛肉盖饭了哦", "raw_material": "原料：牛肉、土豆、洋葱、咖喱、黄油、白糖、番茄酱、酸奶、盐。"}, "source_url": "https://home.meishichina.com/recipe-124381.html", "split": "foreign", "target_text": {"dish_name": "बीफ करी", "practice": "1बीफ़ को टुकड़ों में काटें और ब्लांच (blanch) करें, जैसे ही मांस का रंग थोड़ा बदले उसे बाहर निकाल लें\n2ब्लांच किए हुए बीफ़ को एक ताज़े पानी के बर्तन में डालकर धीमी आँच पर पकाएं, इसमें लगभग 20 मिनट लगेंगे\n3आलू को बड़े और तिरछे टुकड़ों (wedge cut) में काटें और साफ़ पानी में भिगो दें, इससे आलू का स्टार्च निकल जाएगा, जिससे पकाते समय वे टूटेंगे नहीं और स्वाद बेहतर होगा\n4प्याज़ को भी बड़े टुकड़ों में काटें और करी क्यूब्स तथा मक्खन के साथ तैयार रखें\n5कढ़ाई में मक्खन डालें और उसे पिघलाएँ\n6मक्खन पूरी तरह पिघल जाने के बाद, इसमें आलू और प्याज़ डालें और खुशबू आने तक भूनें (sauté)\n7स्वाद के लिए इसमें करी क्यूब्स, टोमैटो केचप, चीनी और नमक डालें\n8इसे 5 मिनट तक धीमी आँच पर पकने दें\n9जब अन्य सामग्रियाँ लगभग आधी पक जाएँ, तो इसमें बीफ़ डालें और 10 मिनट तक और पकाएँ\n10परोसने से पहले इसमें दो चम्मच दही डालें, दही करी के तीखेपन को संतुलित करती है और स्वाद को अधिक समृद्ध और मलाईदार बनाती है\n11स्वादिष्ट करी बीफ़ तैयार है, आप इसे सीधे चावल के ऊपर डालकर करी बीफ़ राइस (Curry Beef Rice) के रूप में भी परोस सकते हैं", "raw_material": "सामग्री: बीफ़, आलू, प्याज, करी, मक्खन, चीनी, टोमेटो केचप, दही, नमक।"}}
{"canonical_name_zh": "印度咖喱羊肉", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:9ef3fa3fdc188c6c83c39b13", "language": "Hindi", "question_image_ids": {"dish_image": ["image:63cce0a73f7f7b5de7c2910e"], "practice_image": ["image:09fc3d9d4f695d5332d61800", "image:95032926e148b5e46cacabf1", "image:fbccd3e63e47a13c9f6eeea2", "image:f69557275132669f00dd7408", "image:32b40b3817fe32758922d819", "image:797569cd43c5d198cf3f2e0c", "image:45ae4e2c9891a69cd55b0405", "image:e13ab306ba4c141f8596d88d", "image:42ee059b7d85c95cef203adc", "image:207e2334be6f583cfebf8a02"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖喱羊肉", "practice": "1羊肉炖熟备用。2锅烧热后加入花椒爆香。3加入熟羊肉翻炒。4炒至变色5加入咖喱粉翻炒。6加入盐翻炒。7加入生抽翻炒。8加入大葱段翻炒。9加入孜然。10翻炒入味加少许水", "raw_material": "原料：熟羊肉、油、花椒、盐、咖喱粉、生抽、孜然、大葱。"}, "source_url": "https://home.meishichina.com/recipe-164105.html", "split": "foreign", "target_text": {"dish_name": "मटन करी", "practice": "1मटन को नरम होने तक पकाएं और अलग रख दें।2कड़ाही गर्म होने पर सिचुआन काली मिर्च डालकर खुशबू आने तक भूनें।3पका हुआ मटन डालें और स्टिर-फ्राई करें।4रंग बदलने तक भूनें।5करी पाउडर डालें और स्टिर-फ्राई करें।6नमक डालें और स्टिर-फ्राई करें।7लाइट सोया सॉस डालें और स्टिर-फ्राई करें।8हरे प्याज के टुकड़े डालें और स्टिर-फ्राई करें।9जीरा डालें।10स्वाद समाने तक भूनें और थोड़ा पानी डालें।", "raw_material": "सामग्री: पका हुआ मटन, तेल, सिचुआन काली मिर्च, नमक, करी पाउडर, लाइट सोया सॉस, जीरा, हरा प्याज।"}}
{"canonical_name_zh": "印度咖喱饼", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:84d282dd01e33c99ceda6024", "language": "Hindi", "question_image_ids": {"dish_image": ["image:b15f9d01af446c3f3fb5cd43"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖喱饼", "practice": "1温水和面，醒发30分钟2醒好的面团分成4个小剂子3把一个剂子擀成薄片4抹上咖喱酱5撒上葱花6从下往上卷起7卷成这个样子8稍微擀平9全部做好10平底锅放油，下锅煎成两面金黄即可11烙好的饼，用手轻轻拍散就可以了", "raw_material": "原料：面粉、葱花、印度咖喱。"}, "source_url": "https://home.meishichina.com/recipe-165301.html", "split": "foreign", "target_text": {"dish_name": "करी पराठा", "practice": "1 गुनगुने पानी से आटा गूंथें और 30 मिनट के लिए सेट होने दें\n2 सेट हुए आटे को 4 छोटी लोइयों में बांट लें\n3 एक लोई को पतली शीट के रूप में बेल लें\n4 उस पर करी सॉस लगाएं\n5 ऊपर से कटे हुए हरे प्याज छिड़कें\n6 नीचे से ऊपर की ओर रोल करें\n7 इसे इस आकार में लपेट लें\n8 थोड़ा सा बेलकर चपटा कर लें\n9 सभी को इसी तरह तैयार कर लें\n10 पैन में तेल डालें और दोनों तरफ से सुनहरा होने तक सेक लें\n11 तैयार रोटी को हाथों से धीरे से थपथपाकर उसकी परतें अलग कर दें", "raw_material": "सामग्री: मैदा, कटा हुआ हरा प्याज, भारतीय करी।"}}
{"canonical_name_zh": "印度咖喱鱼卷", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:fb60b1ebc2b81975966a4201", "language": "Hindi", "question_image_ids": {"dish_image": ["image:60e6beafd5e34f0fcd2aedc8"], "practice_image": ["image:53f9d613da7dd79b0a15bbcc", "image:a65bc2c2cc0177b7e088952e", "image:5dc62f5532e6c5b00b8369bc", "image:e5438d6c3c553fb1afbad7b8", "image:3748bd9a6f2e13daff514b97", "image:403118d04f8fc143be49b897", "image:17a1d739a15c4de65458226b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖喱鱼卷", "practice": "1洋葱切圈。大蒜切末。香料准备齐全。2茴香、芜荽粒磨成粉末。小豆蔻压扁。3椰子油在锅里烧热。加入洋葱，小火炒几分钟，到洋葱变成金黄色。4加入茴香、大蒜、芜荽、姜黄粉、丁香和小豆蔻，炒约1-2分钟，直到所有的香料开始散发香气。加入咖喱叶。再炒1-2分钟。5加入椰奶，搅拌均匀。小火煮20分钟。6鱼排切成合适大小，合适卷起即可。卷起来。7将鱼保持卷起的形态，边缘朝下，放入锅里。如果有大块的鱼卷变松，用手轻轻压着。等蛋白质一旦遇热变白了，也就不会再弹回来了。用勺子浇浇汁，待鱼卷全部老实起来，上盖煮约10分钟，直到熟。即可。", "raw_material": "原料：大鱼卷、油、洋葱、芜荽粒、大蒜、茴香、姜黄粉、丁香、小豆蔻、咖喱叶、椰奶、椰子油、鱼排。"}, "source_url": "https://home.meishichina.com/recipe-39641.html", "split": "foreign", "target_text": {"dish_name": "इंडियन करी फिश रोल", "practice": "1प्याज को छल्लों में काटें। लहसुन को बारीक काट लें। सभी मसालों को तैयार रखें। 2सौंफ और साबुत धनिया को पीसकर पाउडर बना लें। इलायची को कुचल लें। 3पैन में नारियल का तेल गरम करें। प्याज डालें और धीमी आंच पर कुछ मिनटों तक भूनें, जब तक कि प्याज सुनहरा भूरा न हो जाए। 4सौंफ, लहसुन, धनिया, हल्दी पाउडर, लौंग और इलायची डालें, और लगभग 1-2 मिनट तक भूनें जब तक कि सभी मसालों से सुगंध न आने लगे। करी पत्ता डालें। और 1-2 मिनट तक भूनें। 5नारियल का दूध डालें और अच्छी तरह मिलाएँ। धीमी आंच पर 20 मिनट तक पकने दें। 6मछली के फिलेट्स को उचित आकार में काटें ताकि उन्हें रोल किया जा सके। उन्हें रोल कर लें। 7मछली के रोल को उनके किनारों को नीचे की ओर रखते हुए पैन में रखें। यदि मछली के बड़े रोल ढीले होने लगें, तो उन्हें हाथों से धीरे से दबाएं। एक बार जब गर्मी से प्रोटीन सफेद हो जाए, तो यह फिर से नहीं खुलेगा। चम्मच से सॉस को ऊपर डालें, और जब मछली के रोल पूरी तरह स्थिर हो जाएं, तो ढक्कन लगाकर लगभग 10 मिनट तक पकने तक पकाएं। तैयार है।", "raw_material": "सामग्री: बड़े फिश रोल, तेल, प्याज, साबुत धनिया, लहसुन, सौंफ, हल्दी पाउडर, लौंग, इलायची, करी पत्ता, नारियल का दूध, नारियल का तेल, फिश स्टेक।"}}
{"canonical_name_zh": "印度咖喱鸡丁饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:e290153b6dbb6978c72bcc2b", "language": "Hindi", "question_image_ids": {"dish_image": ["image:3567fa4557f231eef1b03b6d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖喱鸡丁饭", "practice": "1原料图。（鸡肉，印度咖喱、土豆、青红椒、香葱）2鸡肉切成小丁，放入少许姜葱、料酒，抓匀腌制片刻。3土豆洗净、去皮，切成小丁。4锅中热油，倒入鸡肉翻炒松散。5然后加入一大勺的印度咖喱酱。6翻炒均匀以后，加入土豆丁继续翻炒片刻。7加入适量清水。8盖上盖子大火烧开转中小火煮10分钟。9待汤汁浓绸时加入少许青红椒末和香葱末，翻拌均匀。10盛一碗米饭，倒扣于盘中。11围上煮好的咖喱鸡肉即可。", "raw_material": "原料：鸡肉、青红椒、香葱、姜丝、印度黄咖喱、食盐、料酒。"}, "source_url": "https://home.meishichina.com/recipe-40516.html", "split": "foreign", "target_text": {"dish_name": "चिकन करी चावल", "practice": "1 सामग्री की छवि। (चिकन, भारतीय करी, आलू, हरी और लाल शिमला मिर्च, हरा प्याज)\n2 चिकन को छोटे टुकड़ों (डाइस) में काट लें, इसमें थोड़ा अदरक-हरा प्याज और कुकिंग वाइन डालें, अच्छी तरह मिलाएं और कुछ देर के लिए मैरीनेट होने दें।\n3 आलू को धोकर छील लें और छोटे टुकड़ों (डाइस) में काट लें।\n4 कड़ाही में तेल गरम करें, चिकन डालें और उसके अलग होने तक भूनें।\n5 फिर इसमें एक बड़ा चम्मच भारतीय करी पेस्ट डालें।\n6 समान रूप से भूनने के बाद, इसमें कटे हुए आलू डालें और कुछ देर तक भूनना जारी रखें।\n7 आवश्यकतानुसार पानी डालें।\n8 ढक्कन लगाकर तेज़ आंच पर उबालें, फिर आंच को मध्यम-धीमी करके 10 मिनट तक पकाएं।\n9 जब ग्रेवी गाढ़ी हो जाए, तो इसमें थोड़ी बारीक कटी हुई हरी और लाल शिमला मिर्च और बारीक कटा हरा प्याज डालें और अच्छी तरह मिलाएं।\n10 एक कटोरी चावल लें और उसे प्लेट के बीच में उल्टा करके निकालें।\n11 चावल के चारों ओर तैयार करी चिकन डालें और परोसें।", "raw_material": "सामग्री: चिकन, हरी और लाल शिमला मिर्च, हरा प्याज, अदरक के लच्छे, भारतीय पीली करी, नमक, कुकिंग वाइन।"}}
{"canonical_name_zh": "印度咖喱鸡块", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:581bfefb1045cce18f789f5f", "language": "Hindi", "question_image_ids": {"dish_image": ["image:7af7e5c3e58d6a900ce73ce8"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度咖喱鸡块", "practice": "1土豆先去皮、切丁。2土豆丁沸水煮熟3先翻炒洋葱和蘑菇，再下土豆丁，加热水，小火煮上10分钟。然后处理鸡块。4在煮熟的土豆丁里加入Korma咖喱，搅匀，注意水要多下，不要太干。下鸡肉，翻炒。加盐、味精、糖等调味品，注意糖少量，只为吊鲜味，即可出锅。", "raw_material": "原料：洋葱、蘑菇、土豆、熟鸡肉、咖喱。"}, "source_url": "https://home.meishichina.com/recipe-979.html", "split": "foreign", "target_text": {"dish_name": "चिकन करी", "practice": "1आलू को पहले छीलें और छोटे टुकड़ों (डाइस) में काटें। 2आलू के टुकड़ों को उबलते पानी में पकने तक उबालें। 3पहले प्याज और मशरूम को भूनें (sauté), फिर आलू के टुकड़े डालें, गरम पानी मिलाएं और धीमी आंच पर 10 मिनट तक पकाएं। इसके बाद चिकन के टुकड़ों को तैयार करें। 4पके हुए आलू के टुकड़ों में कोरमा करी डालें, अच्छी तरह मिलाएं, ध्यान रहे कि पानी पर्याप्त मात्रा में डालें ताकि मिश्रण बहुत सूखा न हो। चिकन डालें और भूनें। नमक, एमएसजी (MSG), चीनी जैसे मसाले डालें, ध्यान रहे कि चीनी बहुत कम मात्रा में हो, केवल स्वाद को उभारने के लिए, और फिर आंच से उतार लें।", "raw_material": "सामग्री: प्याज़, मशरूम, आलू, पका हुआ चिकन, करी।"}}
{"canonical_name_zh": "印度奶酪帕可拉", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:4b9650711b76ada64e6b3533", "language": "Hindi", "question_image_ids": {"dish_image": ["image:cd45640fad7ec1dddaa41460"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度奶酪帕可拉", "practice": "1将米粉、玉米粉、姜蒜酱、红辣椒粉,小苏打和盐加入适量水做成糊状。2印度白奶酪块在热水中煮5分钟再沥干。3将油烧热,每个印度奶酪块蘸上准备好的面糊后放入锅中炸。直到颜色变成金黄色后放到吸水纸上4把炸好的奶酪放在盘子上摆好，配上一杯番茄酱或绿酸辣酱和一杯玛萨拉就完成了。", "raw_material": "原料：印度奶酪、鹰嘴豆面粉、米粉、玉米面粉、小苏打、姜蒜酱、盐、红辣椒粉。"}, "source_url": "https://home.meishichina.com/recipe-136417.html", "split": "foreign", "target_text": {"dish_name": "पनीर पकोड़ा", "practice": "1 चावल का आटा, मक्के का आटा (कॉर्नफ्लोर), अदरक-लहसुन का पेस्ट, लाल मिर्च पाउडर, बेकिंग सोडा और नमक में आवश्यकतानुसार पानी मिलाकर एक गाढ़ा घोल तैयार करें। 2 पनीर के टुकड़ों को गर्म पानी में 5 मिनट के लिए उबालें और फिर छानकर पानी निकाल दें। 3 तेल गरम करें, पनीर के प्रत्येक टुकड़े को तैयार घोल में डुबोएं और कड़ाही में तलें। सुनहरा भूरा होने तक तलें और फिर उन्हें सोखने वाले कागज़ (absorbent paper) पर निकाल लें। 4 तले हुए पनीर को एक प्लेट में सजाएं, इसे टोमैटो केचप या हरी चटनी और एक कप मसाला चाय के साथ परोसें।", "raw_material": "सामग्री: पनीर, बेसन, चावल का आटा, मक्के का आटा, बेकिंग सोडा, अदरक-लहसुन का पेस्ट, नमक, लाल मिर्च पाउडर।"}}
{"canonical_name_zh": "印度巧克力奶茶", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:80d7e9fbbe8c3480c16a8fdc", "language": "Hindi", "question_image_ids": {"dish_image": ["image:f19e5777d3411e36b89c4698"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度巧克力奶茶", "practice": "1把水加入奶锅里，加热沸腾后，加入掰碎的肉桂略煮后再加入碾碎的小豆蔻略煮。2加入红茶，煮1分钟后再加入与水同量的牛奶，煮开，继续煮30秒-1分钟茶汤变浓。3把刚刚煮好的茶过滤后加入巧克力糖浆。4注意，如果没有巧克力糖浆的话可以用普通糖浆和融化的巧克力液替代，现在把奶茶拌匀就可以享用啦~~", "raw_material": "原料：牛奶、巧克力糖浆、红茶、杏仁、鲜奶油、可可粉、肉桂、小豆蔻、糖。"}, "source_url": "https://home.meishichina.com/recipe-137788.html", "split": "foreign", "target_text": {"dish_name": "चॉकलेट चाय", "practice": "1एक सॉसपैन में पानी डालें, इसे उबाल आने तक गर्म करें, फिर दालचीनी के टुकड़े डालकर थोड़ा उबालें और उसके बाद कुटी हुई इलायची डालकर फिर से थोड़ा उबालें।2इसमें काली चाय डालें, 1 मिनट तक उबालें और फिर पानी के बराबर मात्रा में दूध डालें, इसे उबालें, और 30 सेकंड से 1 मिनट तक और उबालना जारी रखें जब तक कि चाय का मिश्रण गाढ़ा न हो जाए।3अभी-अभी तैयार की गई चाय को छान लें और उसमें चॉकलेट सिरप मिलाएं।4ध्यान दें, यदि आपके पास चॉकलेट सिरप नहीं है, तो आप इसके स्थान पर साधारण सिरप और पिघली हुई चॉकलेट का उपयोग कर सकते हैं, अब इस मिल्क टी को अच्छी तरह मिलाएं और इसका आनंद लें~~", "raw_material": "सामग्री: दूध, चॉकलेट सिरप, काली चाय, बादाम, ताजी क्रीम, कोको पाउडर, दालचीनी, इलायची, चीनी।"}}
{"canonical_name_zh": "印度旁遮普式烧鱼（Punjabi）", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:ce3b038480195b5f52da6cba", "language": "Hindi", "question_image_ids": {"dish_image": ["image:8e947ce7051e20b8984d1f70"], "practice_image": ["image:5ead839fdb7c70a03d169fc6", "image:d146f847e5c28c176e8f2787", "image:9edb01e34691f5556c1d71cd", "image:2051c1172460d52246357356", "image:cfbf468fdf5b61d94ba36a3e", "image:4e5f90c1775fa4c9969ef782"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度旁遮普式烧鱼（Punjabi）", "practice": "1材料图。每回做印度菜就很喜欢摆材料，因为香料用得多嘛^^。洋葱切小丁，蒜姜切末。2锅里给比平常多些的油。将洋葱、姜、蒜炒香。3加入卡宴胡椒、小茴香、芫荽粒、Garammasala、一小撮肉桂粉和去了壳的小豆蔻。炒开，并翻炒1-2分钟。4加入罐头番茄和适量盐，小火烧5分钟。5将烹饪奶油倒入锅里，搅拌均匀。6将鱼块（鱼排）下入锅中，小火上盖，焖到鱼熟。最后中火收汁，撒上香葱（最好是香菜），装盘，即可。", "raw_material": "原料：鱼排或者鱼块、洋葱、蒜、姜、Garam masala、葱、小茴香、芫荽粒、肉桂粉、卡宴胡椒、小豆蔻、罐头番茄、烹饪奶油、柠檬汁。"}, "source_url": "https://home.meishichina.com/recipe-38540.html", "split": "foreign", "target_text": {"dish_name": "पंजाबी फिश मसाला", "practice": "1सामग्री का चित्र। हर बार भारतीय खाना बनाते समय मुझे सामग्री सजाना बहुत पसंद है, क्योंकि मसालों का बहुत अधिक उपयोग होता है^^। प्याज को बारीक काट लें, लहसुन और अदरक को बारीक काट लें।2कड़ाही में सामान्य से थोड़ा अधिक तेल डालें। प्याज, अदरक और लहसुन को खुशबू आने तक भूनें।3इसमें केयेन पेपर, जीरा, साबुत धनिया, गरम मसाला, एक चुटकी दालचीनी पाउडर और छिलका निकाली हुई छोटी इलायची डालें। इसे अच्छी तरह मिलाएँ और 1-2 मिनट तक भूनें।4डिब्बाबंद टमाटर और स्वादानुसार नमक डालें, और धीमी आंच पर 5 मिनट तक पकने दें।5कुकिंग क्रीम को कड़ाही में डालें और अच्छी तरह मिलाएँ।6मछली के टुकड़ों (फिश फिलेट) को कड़ाही में डालें, ढक्कन लगाएँ और धीमी आंच पर मछली के पकने तक पकाएँ। अंत में मध्यम आंच पर ग्रेवी को गाढ़ा करें, ऊपर से हरा प्याज (बेहतर होगा कि हरा धनिया) छिड़कें, प्लेट में निकालें और परोसें।", "raw_material": "सामग्री: मछली के फिलेट्स या मछली के टुकड़े, प्याज, लहसुन, अदरक, गरम मसाला, हरा प्याज, जीरा, साबुत धनिया, दालचीनी पाउडर, लाल मिर्च (कैयेन), इलायची, डिब्बाबंद टमाटर, कुकिंग क्रीम, नींबू का रस।"}}
{"canonical_name_zh": "印度特色奶茶", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:b84e6c1737b74aa6a023e99a", "language": "Hindi", "question_image_ids": {"dish_image": ["image:b9ed4c9146dc413c49a0214d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度特色奶茶", "practice": "1把以上原料准备好，红茶粉一般1杯1袋即可。生姜洗净拍松备用。2取不绣钢锅上火加水，先放入生姜和小豆蔻煮5分钟，在加入袋装红茶粉（连袋放入，去掉外面的包装）煮5分钟，加入白糖和牛奶在煮3分钟即可。3取玻璃杯，把煮好的奶茶过滤雕生姜和小豆蔻，把红茶袋也取出，倒入玻璃杯即可。", "raw_material": "原料：袋装红茶粉、小豆蔻、白糖、牛奶、水。"}, "source_url": "https://home.meishichina.com/recipe-4338.html", "split": "foreign", "target_text": {"dish_name": "मसाला चाय", "practice": "1 उपरोक्त सभी सामग्रियां तैयार कर लें, आमतौर पर प्रति कप 1 ब्लैक टी बैग पर्याप्त होता है। अदरक को धोकर कुचल लें और अलग रख दें।\n2 एक स्टेनलेस स्टील का बर्तन आंच पर रखें और उसमें पानी डालें, पहले अदरक और इलायची डालकर 5 मिनट तक उबालें, फिर ब्लैक टी बैग (बाहरी पैकेजिंग हटाकर बैग सहित) डालें और 5 मिनट तक उबालें, इसके बाद चीनी और दूध डालकर 3 मिनट तक और उबालें।\n3 एक कांच का गिलास लें, तैयार चाय को छानकर अदरक और इलायची अलग कर दें, टी बैग भी निकाल लें, फिर गिलास में डालें और परोसें।", "raw_material": "सामग्री: पैकेट वाला काली चाय का पाउडर, इलायची, चीनी, दूध, पानी।"}}
{"canonical_name_zh": "印度甜薄饼", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:36a463eca724a9cceb94cb4e", "language": "Hindi", "question_image_ids": {"dish_image": ["image:eb558153aeff237b3adf6ea6"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度甜薄饼", "practice": "1在一个盆里，放入面粉，盐和水一起搅拌，直至形成软面团。将面团倒在撒有面粉的板上，揉一会。然后将面团分成小团，约高尔夫球大小，用湿布或保鲜膜盖上。2取一小面团，用擀面棍擀得非常薄，但不要擀破。均匀撒上细糖粉，折叠成小方块后再用擀面棍擀，直到非常薄。3取一平底煎锅置于中火上，刷薄油，把擀好的薄饼放入，每面煎30秒到1分钟，直到呈金黄色。趁热马上吃。4重复上述步骤，直到所有的面团球已擀完和煎完。", "raw_material": "原料：面粉、细白糖粉、盐、菜籽油。"}, "source_url": "https://home.meishichina.com/recipe-137216.html", "split": "foreign", "target_text": {"dish_name": "मीठी रोटी", "practice": "1 एक बर्तन में मैदा, नमक और पानी डालें और तब तक मिलाएँ जब तक कि एक नरम आटा न बन जाए। आटे को मैदा छिड़की हुई सतह पर निकालें और थोड़ी देर तक गूंथें। फिर आटे को गोल्फ की गेंद के आकार की छोटी लोइयों में बाँट लें और उन्हें गीले कपड़े या प्लास्टिक रैप से ढक दें।\n2 एक लोई लें और उसे बेलन की मदद से बहुत पतला बेल लें, ध्यान रहे कि वह फटे नहीं। इस पर पिसी हुई चीनी समान रूप से छिड़कें, इसे एक छोटे चौकोर आकार में मोड़ें और फिर से बहुत पतला होने तक बेलें।\n3 मध्यम आंच पर एक तवा या फ्राइंग पैन रखें, उस पर थोड़ा तेल लगाएँ और बेली हुई चपटी रोटी डालें। हर तरफ 30 सेकंड से 1 मिनट तक, सुनहरा भूरा होने तक सेकें। इसे तुरंत गरमा-गरम खाएं।\n4 उपरोक्त चरणों को तब तक दोहराएं जब तक कि आटे की सभी लोइयाँ बेलकर और सेककर तैयार न हो जाएं।", "raw_material": "सामग्री: मैदा, बारीक पिसी हुई चीनी, नमक, रेपसीड तेल।"}}
{"canonical_name_zh": "印度酥饼卷", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:4ad9d35fcb0feac09c36155d", "language": "Hindi", "question_image_ids": {"dish_image": ["image:382214a7b1010be697c1ca30"], "practice_image": ["image:565db9d175354e85c77e57b1", "image:3fdfa44aa325232a40b3abd7", "image:d505aa3a66c25c10522ba52c", "image:863ba33c0f830b02971a41aa", "image:33488c0c7ce8a679b1b4ef01", "image:abdb556e224d8acd30210252", "image:c5621a33368d6d0434e6abb3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度酥饼卷", "practice": "1印度酥饼。2生菜、莴笋、胡萝卜。3培根、鱼子酱。4将莴笋、胡萝卜过水焯烫取出挤干水分备用。5锅中放入培根，煎熟。6印度酥饼放入煎锅中。7煎至金黄。8焯过的胡萝卜丝、莴笋调入盐、味精、白糖、胡椒粉、香油，搅拌均匀制成馅料；包入馅料卷起，即可食用。", "raw_material": "原料：印度酥饼一包、生菜、莴笋、胡萝卜、培根、鱼子酱。"}, "source_url": "https://home.meishichina.com/recipe-6166.html", "split": "foreign", "target_text": {"dish_name": "परांठा रोल", "practice": "1 भारतीय लच्छा परांठा।\n2 लेट्यूस, वॉसुन, गाजर।\n3 बेकन, कैवियार।\n4 वॉसुन और गाजर को उबलते पानी में ब्लांच करें, बाहर निकालें और अतिरिक्त पानी निचोड़कर अलग रख दें।\n5 पैन में बेकन डालें, और पका लें।\n6 भारतीय परांठा पैन में डालें।\n7 सुनहरा होने तक तलें।\n8 ब्लांच की हुई गाजर के लच्छे और वॉसुन में नमक, अजीनोमोटो, चीनी, काली मिर्च पाउडर और तिल का तेल मिलाएं, अच्छी तरह मिलाकर फिलिंग तैयार करें; फिलिंग भरकर रोल करें, और परोसें।", "raw_material": "सामग्री: पराठा का एक पैकेट, सलाद पत्ता, सेल्टस, गाजर, बेकन, कैवियार।"}}
{"canonical_name_zh": "印度风味咖喱鱼排", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:a55e32796f7506f26f85b2d8", "language": "Hindi", "question_image_ids": {"dish_image": ["image:7346e8e9a673f53eab988894"], "practice_image": ["image:8ec7a6eb4a1ecbc2096e823c", "image:df626967080bac50d90a0c21", "image:e75e5ca210abb6862e490c7a", "image:7cff6cc10d374baf23997807", "image:3ac3417720f1b60793a64f30", "image:e8ac45dffc2e29131190fbea", "image:ad25882c4bdae9c38d55dd2d", "image:712c9e9c622628b5042f1526", "image:b818ede3b2b2ad76e1ad59c8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度风味咖喱鱼排", "practice": "1这道菜的关键就是调料里的三粉和椰奶，缺一不可（不喜欢香菜的也不用怕，香菜籽粉没有香菜的那种特殊味道）。2鱼排切小块，洋葱切丝，番茄切小块，香菜切碎，蒜切末，尖椒切丁，姜切丝，备用。3锅中放油，下尖椒，蒜末，姜丝爆香。4中火炒洋葱，炒到微微透明。5加入姜黄粉，孜然粉，香菜籽粉，盐调味，小火继续煸炒，直到洋葱完全变软。（注意要用小火，防止糊锅)6加入椰奶，椰奶量按照自己口味添加，大火煮开（注意全程不加水）。7煮开后调中火，放入鱼块，慢慢煮熟，并加盐调味。8加入番茄，略微煮软就可出锅。9喜欢的可以加入一点香菜碎，无敌的好味道！", "raw_material": "原料：鱼排、小番茄、洋葱、香菜、小尖椒、椰奶、蒜、姜、盐、孜然粉、姜黄粉、香菜籽粉。"}, "source_url": "https://home.meishichina.com/recipe-557074.html", "split": "foreign", "target_text": {"dish_name": "फिश फिलेट करी", "practice": "1इस व्यंजन की मुख्य विशेषता इसके मसालों के तीन पाउडर और नारियल का दूध है, जिनमें से दोनों ही अनिवार्य हैं (यदि आपको हरा धनिया पसंद नहीं है तो भी चिंता न करें, धनिया बीज के पाउडर में हरे धनिये जैसा विशिष्ट स्वाद नहीं होता है)। 2मछली के फिलेट को छोटे टुकड़ों में काटें, प्याज को पतला लंबा काटें (स्लाइस), टमाटर के छोटे टुकड़े करें, हरा धनिया बारीक काटें, लहसुन को बारीक काटें, तीखी मिर्च के छोटे टुकड़े करें और अदरक के लच्छे तैयार कर लें, फिर इन्हें अलग रख दें। 3कड़ाही में तेल गरम करें, इसमें तीखी मिर्च, बारीक कटा लहसुन और अदरक के लच्छे डालकर खुशबू आने तक भूनें। 4मध्यम आंच पर प्याज को हल्का पारभासी होने तक भूनें। 5इसमें हल्दी पाउडर, जीरा पाउडर, धनिया बीज का पाउडर और स्वादानुसार नमक डालें, और धीमी आंच पर तब तक भूनते रहें जब तक कि प्याज पूरी तरह से नरम न हो जाए। (ध्यान दें: मसाले जलने से बचाने के लिए धीमी आंच का ही प्रयोग करें)। 6इसमें नारियल का दूध डालें, इसकी मात्रा आप अपनी पसंद के अनुसार रख सकते हैं, और तेज आंच पर उबाल आने दें (ध्यान दें: पूरी प्रक्रिया के दौरान पानी का उपयोग बिल्कुल न करें)। 7उबाल आने के बाद आंच मध्यम कर दें, इसमें मछली के टुकड़े डालें, उन्हें धीरे-धीरे पकने दें और नमक के साथ सीजन करें। 8इसमें टमाटर डालें और उनके थोड़ा नरम होते ही गैस बंद करके उतार लें। 9पसंद के अनुसार ऊपर से थोड़ा कटा हुआ हरा धनिया डालें, इसका स्वाद वाकई लाजवाब है!", "raw_material": "सामग्री: फिश फिलेट, चेरी टमाटर, प्याज, हरा धनिया, छोटी हरी मिर्च, नारियल का दूध, लहसुन, अदरक, नमक, जीरा पाउडर, हल्दी पाउडर, धनिया पाउडर।"}}
{"canonical_name_zh": "印度风味烤鱼", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:bc4f6344369787604a2516e7", "language": "Hindi", "question_image_ids": {"dish_image": ["image:9cae99c3853808172776ad9e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度风味烤鱼", "practice": "1将姜蒜泥，柠檬汁，盐，红辣椒粉，姜黄粉，孜然粉和香菜粉混合制作腌料，用这个腌料腌制鱼片20-30分钟2将油烧热，加一些咖喱叶，将腌好的鱼放入锅中，调至中火14-15分钟。3待颜色变得金黄，轻轻翻转过来，等10-12分钟至烤鱼另一面颜色也变得金黄。4盛出，趁热用洋葱圈和柠檬片做装饰即可。", "raw_material": "原料：鱼片、洋葱、柠檬。"}, "source_url": "https://home.meishichina.com/recipe-136623.html", "split": "foreign", "target_text": {"dish_name": "तंदूरी मछली", "practice": "1अदरक-लहसुन का पेस्ट, नींबू का रस, नमक, लाल मिर्च पाउडर, हल्दी पाउडर, जीरा पाउडर और धनिया पाउडर को मिलाकर मैरिनेड तैयार करें, और इस मैरिनेड में मछली के टुकड़ों को 20-30 मिनट के लिए मैरिनेट करें।\n2तेल गर्म करें, कुछ करी पत्ते डालें, मैरिनेट की हुई मछली को पैन में डालें और मध्यम आंच पर 14-15 मिनट तक पकाएं।\n3जब रंग सुनहरा हो जाए, तो इसे धीरे से पलट दें और 10-12 मिनट तक इंतज़ार करें जब तक कि मछली की दूसरी तरफ का रंग भी सुनहरा न हो जाए।\n4इसे निकाल लें और गरमागरम प्याज के छल्लों और नींबू के स्लाइस के साथ सजाकर परोसें।", "raw_material": "सामग्री: मछली के टुकड़े, प्याज, नींबू।"}}
{"canonical_name_zh": "印度风味虾仁", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:a599ed413c9466428c541c82", "language": "Hindi", "question_image_ids": {"dish_image": ["image:83730889b53437966ebf4c63"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度风味虾仁", "practice": "1在3/4茶匙绿辣椒和生姜的酱中加入辣椒粉，姜黄粉，柠檬汁和盐腌虾，约10分钟。【如果喜欢酥脆口感的食物的话，可以先将虾仁沸水煮后沥干。】2把油烧热，加入大蒜，葱或洋葱，葫芦巴和咖喱叶炒香，约7-8分钟。3加入煮熟的虾，香菜和1/4茶匙辣椒粉，小茴香粉，玛萨拉粉，翻炒3分钟。加入椰肉丝炒香3分钟，最后加入加入适量盐，翻炒几下就好。", "raw_material": "原料：虾仁、洋葱、绿辣椒酱和生姜碎成酱、红辣椒粉、大蒜、红辣椒粉、姜黄粉、香菜粉、小茴香粉、葫芦巴粉、玛萨拉粉。"}, "source_url": "https://home.meishichina.com/recipe-137483.html", "split": "foreign", "target_text": {"dish_name": "इंडियन स्टाइल झींगा", "practice": "1 3/4 छोटी चम्मच हरी मिर्च और अदरक के पेस्ट में लाल मिर्च पाउडर, हल्दी पाउडर, नींबू का रस और नमक मिलाकर झींगों को लगभग 10 मिनट के लिए मैरिनेट करें। 【यदि आपको कुरकुरा स्वाद पसंद है, तो झींगों को पहले उबलते पानी में उबालकर छान लें।】\n2 तेल गरम करें, इसमें लहसुन, हरा प्याज या प्याज, मेथी और करी पत्ता डालें और लगभग 7-8 मिनट तक खुशबू आने तक भूनें।\n3 इसमें पके हुए झींगे, हरा धनिया और 1/4 छोटी चम्मच लाल मिर्च पाउडर, जीरा पाउडर, गरम मसाला पाउडर डालें और 3 मिनट तक भूनें। कद्दूकस किया हुआ नारियल डालें और 3 मिनट तक और भूनें, अंत में स्वादानुसार नमक डालें और कुछ देर चलाकर अच्छी तरह मिला लें।", "raw_material": "सामग्री：झींगा、प्याज、हरी मिर्च और अदरक का पेस्ट、लाल मिर्च पाउडर、लहसुन、लाल मिर्च पाउडर、हल्दी पाउडर、धनिया पाउडर、जीरा पाउडर、मेथी पाउडर、मसाला पाउडर。"}}
{"canonical_name_zh": "印度馕饼", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:c6b4eb0173f63bd3e4643070", "language": "Hindi", "question_image_ids": {"dish_image": ["image:2d80e93fd7ad33185d1a3026"], "practice_image": ["image:620e6b2b756353d9716098ae", "image:57bb85cf9b4ed1dcc8056c42", "image:c1c50e62d696d0e4dc249311", "image:2e0801f13a8a46fabf99a8bc", "image:60b07c8b55d269aed96e2e49", "image:51b1f605fc3da93db41aa199", "image:09f484d4b4902e1e13425518"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "印度馕饼", "practice": "1小黄瓜切条，放盐杀杀水。2取馕饼2片。3馕饼放平底锅煎至两面有点脆，锅不需要放油。4另一锅放少许油，把鸡蛋煎熟。5昨晚剩的手撕鸡，顺便放了点，放锅热一下。6小黄瓜用手冲洗一下，去去盐份，挤干水份。7在馕饼上放上小黄瓜，鸡丝，鸡蛋，挤上美奶滋即可。", "raw_material": "原料：印度蒜末馕饼、小黄瓜、鸡蛋、鸡肉、美奶滋、盐、油。"}, "source_url": "https://home.meishichina.com/recipe-591457.html", "split": "foreign", "target_text": {"dish_name": "नान", "practice": "1 खीरे को लंबे टुकड़ों में काटें और पानी निकालने के लिए नमक डालकर रख दें। 2 नान की 2 रोटियाँ लें। 3 नान को तवे पर बिना तेल के दोनों तरफ से हल्का कुरकुरा होने तक सेकें। 4 दूसरे पैन में थोड़ा तेल डालें और अंडे को अच्छी तरह पका लें। 5 कल रात का बचा हुआ श्रेडेड चिकन पैन में डालकर थोड़ा गर्म कर लें। 6 खीरे को पानी से धोकर अतिरिक्त नमक निकाल दें और पानी अच्छी तरह निचोड़ लें। 7 नान के ऊपर खीरा, चिकन के रेशे और अंडा रखें, फिर ऊपर से मेयोनेज़ डालें और यह तैयार है।", "raw_material": "सामग्री: भारतीय लहसुन नान, खीरा, अंडे, चिकन, मेयोनीज़, नमक, तेल।"}}
{"canonical_name_zh": "咖喱土豆焖鸡块", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:50281f7207c3c73f1a9e375a", "language": "Hindi", "question_image_ids": {"dish_image": ["image:2e2b71a102b89f63342ea791"], "practice_image": ["image:5ae02ab7f685970bcbd35157", "image:c5aad2a49711c81a2fb10d48", "image:ff76a43f5f82eeb772c4442a", "image:4fe9d20a81b723a4d0d7318a", "image:18282bae73fdbe49535a30ea", "image:7953117139d960c4d9b12ccc", "image:b037e3c86a7ca0b246200e2f", "image:033c824f6b6d258e35bbd970", "image:5df800ccb45f9a269d37685c", "image:711618a0798ae2a8b9ddef63"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱土豆焖鸡块", "practice": "1鸡腿洗净拆骨切成大块，加入适量盐，胡椒粉，生抽搅拌均匀腌制十分钟。2土豆洗净去皮切成块状备用。3姜丝备好。4热锅冷油，放入姜丝煸香。5放入腌好的鸡块翻炒至变色，加入适量黄酒焖一会。6放入土豆翻炒均匀。7加入适量热水及咖喱粉，少许盐大火烧开转中火焖煮廿分钟。8大火收汁即可。9成品图。10成品图。", "raw_material": "原料：鸡腿、土豆、姜丝、稻米油、盐、胡椒粉、千禾酱油、咖喱粉、黄酒。"}, "source_url": "https://home.meishichina.com/recipe-602114.html", "split": "foreign", "target_text": {"dish_name": "आलू चिकन करी", "practice": "1चिकन थाई को धोकर हड्डियाँ निकालें और बड़े टुकड़ों में काट लें, इसमें स्वादानुसार नमक, काली मिर्च पाउडर और सोया सॉस डालकर अच्छी तरह मिलाएँ और दस मिनट के लिए मैरीनेट करें। 2आलुओं को धोकर छील लें और टुकड़ों में काटकर तैयार रखें। 3अदरक के लच्छे तैयार कर लें। 4कढ़ाई गरम करके तेल डालें और अदरक के लच्छों को खुशबू आने तक भूनें। 5मैरीनेट किया हुआ चिकन डालें और रंग बदलने तक स्टिर-फ्राई करें, फिर आवश्यकतानुसार कुकिंग वाइन डालकर थोड़ी देर ढककर पकाएँ। 6आलू डालें और अच्छी तरह मिलाते हुए भूनें। 7इसमें आवश्यकतानुसार गरम पानी, करी पाउडर और थोड़ा नमक डालें, तेज़ आंच पर उबालें और फिर मध्यम आंच पर बीस मिनट तक ढककर पकाएँ। 8तेज़ आंच पर ग्रेवी गाढ़ी होने तक पकाएँ। 9तैयार डिश की तस्वीर। 10तैयार डिश की तस्वीर।", "raw_material": "सामग्री: चिकन लेग्स, आलू, अदरक के लच्छे, राइस ब्रान ऑयल, नमक, काली मिर्च पाउडर, कियानहे सोया सॉस, करी पाउडर, हुआंगजीउ।"}}
{"canonical_name_zh": "咖喱土豆肥牛", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:650dfb549c64393c307f46fb", "language": "Hindi", "question_image_ids": {"dish_image": ["image:95b7302a063e7021cc8e79a6"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱土豆肥牛", "practice": "1土豆去皮洗净切块。2胡萝卜切小块。3肥牛焯烫一下捞出备用。4热锅下油将土豆和胡萝卜下锅翻炒均匀。5炒匀的土豆转入砂锅中。6加入适量的清水。7放入咖喱块。8大火煮开转小火煲至咖喱汁浓稠。9放入肥牛，煮开两三分钟入味，洒上葱花即可。10成品。11成品。", "raw_material": "原料：肥牛、土豆、胡萝卜、葱花、咖喱块、盐。"}, "source_url": "https://home.meishichina.com/recipe-567886.html", "split": "foreign", "target_text": {"dish_name": "पतले बीफ़ स्लाइस और आलू की करी", "practice": "1आलू छीलकर, धोकर टुकड़ों में काट लें।2गाजर को छोटे टुकड़ों में काटें।3फैटी बीफ (fatty beef) को हल्का उबालकर (blanch) बाहर निकालें और अलग रख दें।4गरम कड़ाही में तेल डालें और आलू व गाजर को एक साथ अच्छी तरह भूनें।5भुनी हुई सामग्री को एक मिट्टी के बर्तन (clay pot) में डालें।6आवश्यकतानुसार पर्याप्त पानी डालें।7इसमें करी ब्लॉक्स (curry blocks) डालें।8तेज़ आँच पर उबालें, फिर धीमी आँच पर तब तक पकाएँ जब तक करी की ग्रेवी गाढ़ी न हो जाए।9इसमें बीफ डालें, 2-3 मिनट तक उबालें ताकि स्वाद अच्छी तरह समा जाए, फिर ऊपर से कटे हुए हरे प्याज़ छिड़कें।10तैयार व्यंजन।11तैयार व्यंजन।", "raw_material": "सामग्री: बीफ स्लाइस, आलू, गाजर, कटे हुए हरे प्याज, करी क्यूब्स, नमक।"}}
{"canonical_name_zh": "咖喱土豆鸡肉饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:143781c356d274fac45c40b9", "language": "Hindi", "question_image_ids": {"dish_image": ["image:a936e849192f5a3b6a0d8477"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱土豆鸡肉饭", "practice": "1将鸡腿洗净控水。2所需配菜准备就绪。3鸡肉去骨切小块。4洋葱切碎备用。5鸡肉块入锅中焯水，加姜片和料酒去腥。6马克西姆不粘锅预热入油烧热，放入洋葱炒香。7加入鸡肉块翻炒均匀。8放入咖喱块，酱油，蚝油继续翻炒。9加入抹过鸡肉的水煮沸。10盖上盖子小火慢焖煮。11鸡肉熟后加入土豆和胡萝卜块继续焖煮。12土豆熟后加盐调味。13再加入一点洋葱碎收汁即可。14将米饭盛入盘中，码入咖喱鸡肉，就可以享用啦。15荤素搭配，营养又美味。16小伙伴们一起来吧。", "raw_material": "原料：大米、鸡腿、土豆、小胡萝卜、洋葱、咖喱块、油、盐、料酒、酱油、水、蚝油。"}, "source_url": "https://home.meishichina.com/recipe-602083.html", "split": "foreign", "target_text": {"dish_name": "चिकन आलू करी चावल", "practice": "1चिकन ड्रमस्टिक्स को धोकर पानी सुखा लें। 2आवश्यक साइड डिश (सब्जियां) तैयार कर लें। 3चिकन की हड्डियाँ हटाकर उसे छोटे टुकड़ों में काट लें। 4प्याज को बारीक काटकर अलग रख दें। 5चिकन के टुकड़ों को पानी में उबालें (ब्लैंच करें), इसमें अदरक के स्लाइस और कुकिंग वाइन डालें ताकि उसकी गंध दूर हो जाए। 6मैक्सिम नॉन-स्टिक पैन को पहले से गर्म करें, तेल डालें और गर्म होने पर प्याज डालकर खुशबू आने तक भूनें। 7चिकन के टुकड़े डालें और अच्छी तरह चलाएं। 8इसमें करी क्यूब्स, सोया सॉस और ऑयस्टर सॉस डालें और भूनना जारी रखें। 9चिकन के डूबने जितना पानी डालें और उबाल आने दें। 10ढक्कन ढककर धीमी आंच पर धीरे-धीरे पकने दें। 11चिकन पक जाने के बाद, इसमें आलू और गाजर के टुकड़े डालें और पकना जारी रखें। 12जब आलू पक जाएं, तो स्वादानुसार नमक डालें। 13इसमें थोड़ा और बारीक कटा प्याज डालें और ग्रेवी (सॉस) के गाढ़ा होने तक पकाएं। 14चावल को प्लेट में निकालें, ऊपर से करी चिकन सजाएं, और अब आप इसका आनंद ले सकते हैं। 15मांस और सब्जियों का यह मेल पौष्टिक और स्वादिष्ट है। 16दोस्तों, आइए और मिलकर इसका आनंद लें।", "raw_material": "सामग्री: चावल, चिकन ड्रमस्टिक्स, आलू, बेबी गाजर, प्याज, करी क्यूब्स, तेल, नमक, कुकिंग वाइन, सोया सॉस, पानी, ऑयस्टर सॉस।"}}
{"canonical_name_zh": "咖喱牛肉土豆", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:9e6f27b8fe719cf76947ad3a", "language": "Hindi", "question_image_ids": {"dish_image": ["image:ac27f48ddb0726a8e9125d91"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱牛肉土豆", "practice": "11、牛肉切片，放入盐和水淀粉浆匀，姜蒜切碎。22、土豆、胡萝卜去皮洗净切块，洋葱洗净切片块。33、炒锅上火，放入适量食用油，爆香姜蒜。44、放入牛肉煸炒断生。55、放入一碗开水。66、放入胡萝卜和土豆煮熟。77、放入洋葱片翻炒。88、放入大喜大黄金咖哩。99、翻搅让咖哩块融化，尝尝盐味即可出锅。我家吃盐淡，腌肉的盐和咖哩里的盐就足够了。10给儿子做了一碗盖饭，这是他从小就爱吃的。11成品图", "raw_material": "原料：牛肉、胡萝卜、土豆、洋葱、大喜大黄金咖喱、姜、蒜、食用油、盐。"}, "source_url": "https://home.meishichina.com/recipe-80691.html", "split": "foreign", "target_text": {"dish_name": "बीफ़ और आलू की करी", "practice": "11、बीफ़ को पतले स्लाइस में काटें, इसमें नमक और कॉर्नस्टार्च का घोल डालकर अच्छी तरह मिलाएँ (marinate), और अदरक-लहसुन को बारीक काट लें।\n22、आलू और गाजर को छीलकर, धोकर टुकड़ों में काट लें, और प्याज को धोकर चौकोर टुकड़ों में काट लें।\n33、कड़ाही को आंच पर रखें, उसमें आवश्यकतानुसार खाद्य तेल डालें और अदरक-लहसुन को खुशबू आने तक भूनें (sauté)।\n44、इसमें बीफ़ डालें और रंग बदलने तक तेज़ आंच पर भूनें (stir-fry)।\n55、एक प्याला उबलता हुआ पानी डालें।\n66、गाजर और आलू डालें और उनके पकने तक उबालें।\n77、प्याज के टुकड़े डालें और अच्छी तरह चलाएं।\n88、इसमें 'दाशीदा' (Daxi Da) गोल्डन करी डालें।\n99、इसे तब तक चलाएं जब तक करी के टुकड़े पूरी तरह घुल न जाएं, स्वाद के अनुसार नमक जाँचें और फिर आंच से उतार लें। हमारे घर में नमक कम खाया जाता है, इसलिए मांस को मैरीनेट करने वाला नमक और करी में मौजूद नमक ही पर्याप्त है।\n10 बेटे के लिए एक 'राइस बाउल' (gaifan) बनाया, यह उसे बचपन से ही बहुत पसंद है।\n11 तैयार डिश की तस्वीर", "raw_material": "सामग्री: बीफ़, गाजर, आलू, प्याज, दशिदा गोल्डन करी, अदरक, लहसुन, खाने का तेल, नमक।"}}
{"canonical_name_zh": "咖喱牛肉饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:1faed71fbe1bdcc5fd20b816", "language": "Hindi", "question_image_ids": {"dish_image": ["image:c81030c7365b4a9efb91b04a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱牛肉饭", "practice": "1牛肉切块2准备好桂皮、香叶和八角3肉块凉水入锅，有浮沫飘起时撇去浮沫4放入煮肉料和一些香菜根5压力锅加压上汽后压13分钟。6土豆切丁，胡萝卜、洋葱切丁，蒜切末7土豆热油炸至表面金黄。8胡萝卜少量油炒变色，加入洋葱炒香9炖好的牛肉捞出倒入锅中10加入炸好的土豆，放入咖喱块，这是一小盒全用了11倒入炖牛肉的汤，12大火煮开后小火炖10分钟。13蒸好的米饭装盘，浇上咖喱牛肉菜即可。", "raw_material": "原料：牛肉、土豆、咖喱、米饭、胡萝卜、洋葱、煮肉料。"}, "source_url": "https://home.meishichina.com/recipe-163864.html", "split": "foreign", "target_text": {"dish_name": "बीफ़ करी चावल", "practice": "1 बीफ़ को टुकड़ों में काट लें\n2 दालचीनी, तेजपत्ता और चक्रफूल तैयार रखें\n3 मांस के टुकड़ों को ठंडे पानी के साथ बर्तन में डालें, जब झाग ऊपर तैरने लगे तो उसे निकाल दें\n4 मांस पकाने के मसाले और धनिया की कुछ जड़ें डालें\n5 प्रेशर कुकर में प्रेशर बनने के बाद 13 मिनट तक पकाएं।\n6 आलू, गाजर और प्याज को क्यूब्स में काट लें, और लहसुन को बारीक काट लें\n7 आलू को गर्म तेल में तब तक तलें जब तक कि सतह सुनहरी न हो जाए।\n8 गाजर को थोड़े से तेल में रंग बदलने तक भूनें, फिर प्याज डालकर खुशबू आने तक भूनें\n9 पके हुए बीफ़ को निकालें और कढ़ाई में डालें\n10 तले हुए आलू डालें, और करी ब्लॉक्स डालें (एक छोटा पूरा डिब्बा इस्तेमाल किया गया है)\n11 बीफ़ का शोरबा (स्टॉक) डालें,\n12 तेज़ आंच पर उबाल आने दें, फिर धीमी आंच पर 10 मिनट तक पकाएं।\n13 पके हुए चावलों को प्लेट में निकालें, और ऊपर से बीफ़ करी डालकर परोसें।", "raw_material": "सामग्री: बीफ़, आलू, करी, चावल, गाजर, प्याज, मांस पकाने के मसाले।"}}
{"canonical_name_zh": "咖喱翅中", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:4dfddb297598823bfdcc1a54", "language": "Hindi", "question_image_ids": {"dish_image": ["image:4a07ebe75a209887d1c9a2a6"], "practice_image": ["image:9b6e806c7d440116397b05b1", "image:ea50db6eda9bce0e0e33df7f", "image:6eedebb0cce5029a64e3eeae", "image:d148829ebfd4058b98932b09", "image:f5e7ba49f593d1872236dc91", "image:59c285912a45270bd48ff402", "image:0d8f65d083acac576fc82f39", "image:7056ed756be1d9f3d87e5a90"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱翅中", "practice": "1将翅中洗净2为使翅中吃味，翅中两面各划花刀后用盐不停揉搓翅中表面，为翅中按摩5分钟后腌制2小时备用3锅中不用放油，鸡翅本身表面就含有油脂，将鸡翅平铺在平底锅中4开小火，将翅中煸至两面微黄后，淋入红葡萄酒，稍稍焖三分钟左右5盘中放入适量的咖喱粉6将咖喱粉兑水调成咖喱汁，备用7将咖喱汁倒入锅中，煮开后加入适量盐、糖、鲜辣粉8煮至汤汁粘稠时，将翅中拣出码在盘子，将锅中的咖喱汁淋在翅中上即可，好吃又好看的咖喱鸡翅上桌啦", "raw_material": "原料：翅中、咖喱。"}, "source_url": "https://home.meishichina.com/recipe-56671.html", "split": "foreign", "target_text": {"dish_name": "चिकन विंग्स करी", "practice": "1चिकन विंग्स को अच्छी तरह धो लें2विंग्स में स्वाद को बेहतर ढंग से सोखने के लिए, दोनों तरफ चीरे लगाएँ और सतह पर नमक रगड़कर 5 मिनट तक मसाज करें, फिर इसे 2 घंटे के लिए मैरीनेट होने दें3पैन में तेल डालने की आवश्यकता नहीं है क्योंकि चिकन में अपनी प्राकृतिक वसा होती है, विंग्स को पैन में फैलाकर रखें4धीमी आँच पर विंग्स को दोनों तरफ से हल्का सुनहरा होने तक भूनें, फिर रेड वाइन डालें और लगभग 3 मिनट तक धीमी आँच पर पकाएँ5एक बर्तन में आवश्यकतानुसार करी पाउडर निकालें6करी पाउडर में पानी मिलाकर करी का घोल तैयार करें और अलग रख दें7करी घोल को पैन में डालें, उबाल आने के बाद इसमें स्वादानुसार नमक, चीनी और तीखा मसाला मिलाएँ8जब ग्रेवी गाढ़ी हो जाए, तो विंग्स को निकालकर प्लेट में सजाएँ और पैन की करी ग्रेवी को विंग्स के ऊपर डाल दें, स्वादिष्ट और आकर्षक करी चिकन विंग्स तैयार हैं।", "raw_material": "सामग्री: चिकन विंग्स, करी।"}}
{"canonical_name_zh": "咖喱翅根炖土豆", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:db8eca02a7f6c7a233a01494", "language": "Hindi", "question_image_ids": {"dish_image": ["image:09279496fbe65c4566d4cf41"], "practice_image": ["image:d0984045c2369e85ab11a92a", "image:cbbd706e6ab507c0dc05c9d1", "image:ac04dbbf986aa9f8cd710a73", "image:775d33c471b5c92706372796", "image:7cd000ae0b958c10a943b2f0", "image:b038dad3c265c64fe6855914", "image:a0550b481c1565384b260fe0", "image:38e200904ee73e626641ae8c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱翅根炖土豆", "practice": "1准备好需要的食材。2鸡翅根去掉多余的油脂部分，再划几刀，方便入味，清洗干净。3鸡翅根加入料酒、盐、白胡椒粉和葱姜用手抓均，腌制30分钟去腥。4土豆去皮，切滚刀块。5锅里放入适量的清水，烧至温热的时候把鸡翅根放进去焯水，注意水不要烧开哦，去血沫，再清洗干净。6鸡翅根沥干水分，锅里放适量的油，油热把鸡翅根放入进去煎一下，煎出香味。7加入适量的清水，放入土豆和咖喱块，开始炖。8土豆块软了，鸡翅根也熟了，汤汁也变浓稠了就可以出锅啦。", "raw_material": "原料：鸡翅根、土豆、咖喱、料酒、葱、盐、白胡椒粉、油、姜。"}, "source_url": "https://home.meishichina.com/recipe-602336.html", "split": "foreign", "target_text": {"dish_name": "चिकन आलू करी", "practice": "1आवश्यक सामग्री तैयार करें।2चिकन ड्रमेट्स (chicken wings root) से अतिरिक्त चर्बी निकाल दें, फिर उन पर कुछ कट लगाएं ताकि मसाला अंदर तक जा सके, और अच्छी तरह धो लें।3चिकन ड्रमेट्स में कुकिंग वाइन, नमक, सफेद मिर्च पाउडर, अदरक और हरी प्याज डालकर अच्छी तरह मिलाएं, और गंध दूर करने के लिए 30 मिनट तक मैरीनेट करें।4आलू छीलें और उन्हें 'रोलिंग कट' (wedges) में काट लें।5एक बर्तन में पर्याप्त पानी लें, जब पानी हल्का गर्म हो जाए तो चिकन ड्रमेट्स डालें और ब्लांच करें, ध्यान रहे कि पानी उबलने न पाए, झाग निकाल दें और फिर से साफ पानी से धो लें।6चिकन ड्रमेट्स का पानी सुखा लें, कढ़ाई में उचित मात्रा में तेल डालें, तेल गरम होने पर चिकन को सुनहरा और खुशबूदार होने तक भूनें।7इसमें आवश्यकतानुसार पानी डालें, आलू और करी क्यूब्स डालें और धीमी आंच पर पकाएं।8जब आलू नरम हो जाएं, चिकन पक जाए और ग्रेवी गाढ़ी हो जाए, तो इसे परोसने के लिए निकाल लें।", "raw_material": "सामग्री：चिकन ड्रमेट्स、आलू、करी、कुकिंग वाइन、हरा प्याज、नमक、सफेद मिर्च पाउडर、तेल、अदरक।"}}
{"canonical_name_zh": "咖喱肉末豆腐", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:214a7d097a27b207bc9a64c5", "language": "Hindi", "question_image_ids": {"dish_image": ["image:cdf8b3f3e441c40e45b700bf"], "practice_image": ["image:a6423bd7d95ce7c2772bd360", "image:97b445245724ca2ca4b666d9", "image:5ab28097e90d6398b4d486ed", "image:3ed2516612089dc71b08f09c", "image:aaaf0ca7299f52cf56a22d23", "image:870f3eab73df4724733d1ed8", "image:b3f0e32e991dc0b01e0a61e8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱肉末豆腐", "practice": "1原料图。2豆腐切成块状，黄金咖喱。3锅烧热倒油，放入猪肉末、葱、姜、料酒煸炒。4肉末变色时加入咖喱块。5待咖喱块融化后加入豆腐块。6再加入适当水，盖上盖子烧10分钟。7汤汁浓稠时调入盐、鸡精炒匀即可。", "raw_material": "原料：老豆腐、肉末、油、盐、鸡精、咖喱、葱、姜、料酒。"}, "source_url": "https://home.meishichina.com/recipe-57619.html", "split": "foreign", "target_text": {"dish_name": "कीमा टोफू करी", "practice": "1सामग्री की तस्वीर।2टोफू को टुकड़ों में काटें, गोल्डन करी।3कड़ाही गरम करके तेल डालें, सूअर का कीमा, हरा प्याज, अदरक और कुकिंग वाइन डालकर भूनें।4जब कीमा रंग बदल दे तो करी क्यूब्स डालें।5करी क्यूब्स पिघलने के बाद टोफू के टुकड़े डालें।6फिर आवश्यकतानुसार पानी डालें, ढक्कन लगाकर 10 मिनट तक पकाएं।7जब ग्रेवी गाढ़ी हो जाए तो नमक और चिकन एसेंस डालकर अच्छी तरह मिला लें।", "raw_material": "सामग्री: सख्त टोफू, कीमा, तेल, नमक, चिकन पाउडर, करी, हरा प्याज, अदरक, कुकिंग वाइन।"}}
{"canonical_name_zh": "咖喱萝卜牛肉", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:7df887862bd67cf6bad93519", "language": "Hindi", "question_image_ids": {"dish_image": ["image:134b1fb129e18de06821d87a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱萝卜牛肉", "practice": "1原料备齐；2切块，牛肉放少许盐、适量淀粉、水腌制5分钟后，加点橄榄油；3炒锅放橄榄油，紧接着放牛肉块炒制变色，放入一勺油咖喱，炒匀后放萝卜，加热水，盖盖炖5分钟左右；4收汁，出锅；5上桌。", "raw_material": "原料：萝卜、牛肉、油咖喱、盐、淀粉、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-353820.html", "split": "foreign", "target_text": {"dish_name": "बीफ़ मूली करी", "practice": "1 सामग्री तैयार रखें; 2 टुकड़ों में काटें, बीफ़ में थोड़ा नमक, स्वादानुसार स्टार्च और पानी मिलाकर 5 मिनट तक मैरीनेट करें, फिर थोड़ा जैतून का तेल डालें; 3 कड़ाही में जैतून का तेल डालें, तुरंत बीफ़ के टुकड़े डालकर रंग बदलने तक भूनें, एक बड़ा चम्मच ऑयल करी (oil curry) डालें, अच्छी तरह मिलाने के बाद मूली डालें, गर्म पानी डालें और ढक्कन लगाकर लगभग 5 मिनट तक धीमी आंच पर पकाएं; 4 ग्रेवी गाढ़ी होने तक पकाएं और कड़ाही से निकाल लें; 5 परोसें।", "raw_material": "सामग्री: मूली, गोमांस, करी पेस्ट, नमक, स्टार्च, जैतून का तेल।"}}
{"canonical_name_zh": "咖喱锅", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:91c269f7f56b57e87b9b9cb7", "language": "Hindi", "question_image_ids": {"dish_image": ["image:e78dd688ded2f828aa64dfde"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱锅", "practice": "1生菜，香菇，丸子洗净。豆腐，火腿肠切片，玉米宰块，洋葱切丝备用2锅里加油加热至冒烟3倒入豆腐4煎至两面金黄5煎好的豆腐6到出多余的油，倒入洋葱和生姜，炒香7倒入丸子8加入清水9放入咖喱块，煮至咖喱融化10倒入玉米煮至10分钟11加入金针菇12依次倒入豆腐，火腿肠煮至所有食材熟透（大致10至15分钟）自己掌控火候哦，这个时候比较容易糊锅13起锅前加入食盐14生菜放入碗里，倒入煮好的食材就可以了15成品图欣赏16成品图欣赏17成品图欣赏", "raw_material": "原料：丸子、金针菇、豆腐、火腿肠、生菜、玉米、咖喱、盐、水。"}, "source_url": "https://home.meishichina.com/recipe-329163.html", "split": "foreign", "target_text": {"dish_name": "करी पॉट", "practice": "1लेट्यूस, शिटाके मशरूम और मीटबॉल्स को अच्छी तरह धो लें। टोफू और हैम सॉसेज को स्लाइस में काटें, मकई के छोटे टुकड़े करें और प्याज को पतला काटकर अलग रख लें\n2कड़ाही में तेल डालें और धुआं निकलने तक गरम करें\n3टोफू डालें\n4दोनों तरफ से सुनहरा होने तक शैलो फ्राई करें\n5तैयार तला हुआ टोफू\n6अतिरिक्त तेल निकाल दें, प्याज और अदरक डालें और खुशबू आने तक भूनें (सॉट करें)\n7मीटबॉल्स डालें\n8साफ पानी डालें\n9करी क्यूब्स डालें और करी के पूरी तरह घुलने तक पकाएं\n10मकई डालें और 10 मिनट तक उबालें\n11एनोकी मशरूम (Jinzhugu) डालें\n12क्रमवार टोफू और हैम सॉसेज डालें और सभी सामग्रियों के पूरी तरह पकने तक पकाएं (लगभग 10 से 15 मिनट)। आंच का ध्यान स्वयं रखें, क्योंकि इस समय भोजन बर्तन के तले में चिपकने या जलने की संभावना अधिक होती है\n13आंच से उतारने से पहले स्वादानुसार नमक डालें\n14एक बाउल में लेट्यूस रखें और तैयार सामग्री को ऊपर से डाल दें, बस तैयार है\n15तैयार डिश की तस्वीर\n16तैयार डिश की तस्वीर\n17तैयार डिश की तस्वीर", "raw_material": "सामग्री: मीटबॉल, एनोकी मशरूम, टोफू, हैम सॉसेज, लेट्यूस, मक्का, करी, नमक, पानी।"}}
{"canonical_name_zh": "咖喱饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:eb50c7096317cd544b2375a9", "language": "Hindi", "question_image_ids": {"dish_image": ["image:788f33d2fdc9ab7fbc3de433"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱饭", "practice": "1鸡肉切丁（料酒，淀粉，胡椒粉，盐，）腌制备用。2热锅倒油。3洋葱炒香。4加入土豆，胡萝卜一起炒香。备用。5在把腌制好的鸡肉炒一下。6咖喱炒化，这样会更香！7加入鸡肉。8翻炒。9加入配菜炒香。10加入水。11盖上锅盖焖。12孩子喜欢吃原味的。13汤汁快干时，把刚才剩下的咖喱放进去。14大火收汁。15装盘。16开动。", "raw_material": "原料：鸡脯肉、洋葱、土豆、胡萝卜、咖喱。"}, "source_url": "https://home.meishichina.com/recipe-516865.html", "split": "foreign", "target_text": {"dish_name": "करी चावल", "practice": "1चिकन को छोटे टुकड़ों (cubes) में काटें और (कुकिंग वाइन, स्टार्च, काली मिर्च पाउडर, नमक) के साथ मैरीनेट करके अलग रख दें। 2कड़ाही गरम करें और तेल डालें। 3प्याज को खुशबू आने तक भूनें (sauté)। 4इसमें आलू और गाजर डालें और एक साथ खुशबू आने तक भूनें। अलग रख दें। 5अब मैरीनेट किए हुए चिकन को थोड़ा भून लें। 6करी को पिघलने तक भूनें, इससे यह और भी खुशबूदार बनेगी! 7चिकन डालें। 8अच्छी तरह चलाएं (stir-fry)। 9सब्जियां डालें और खुशबू आने तक भूनें। 10पानी डालें। 11ढक्कन लगाकर धीमी आंच पर पकाएं (simmer)। 12बच्चों को इसका मूल स्वाद पसंद है। 13जब ग्रेवी लगभग सूखने वाली हो, तब बची हुई करी डाल दें। 14तेज आंच पर ग्रेवी को गाढ़ा (reduce) करें। 15प्लेट में निकालें। 16खाना शुरू करें।", "raw_material": "सामग्री: चिकन ब्रेस्ट, प्याज, आलू, गाजर, करी।"}}
{"canonical_name_zh": "咖喱鸡排饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:535a6de26bd53674daf74d37", "language": "Hindi", "question_image_ids": {"dish_image": ["image:a3e8b86061f41682525082ae"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "咖喱鸡排饭", "practice": "1胡萝卜土豆改刀切块，洋葱切丝，葱花切好。2鸡胸肉腌制后炸成鸡排备用（详细做法以前菜谱有）。3锅里放少许油，放入葱花和洋葱丝翻炒。4炒至葱丝变软即可。5倒入胡萝卜。6放少许盐，翻炒均匀。7加入没过食材的开水。8盖上盖子，闷煮二十分钟。9胡萝卜炖软后放入土豆，继续炖煮十分钟。10最后放入咖喱，继续炖煮至咖喱融化，汤汁浓郁即可。11餐盘扣上一碗米饭，浇上胡萝卜土豆咖喱，切好鸡排。12好吃的咖喱鸡排饭。", "raw_material": "原料：鸡排、胡萝卜、土豆、咖喱、洋葱、大葱花、米饭。"}, "source_url": "https://home.meishichina.com/recipe-593861.html", "split": "foreign", "target_text": {"dish_name": "चिकन कटलेट करी राइस", "practice": "1 गाजर और आलू को टुकड़ों में काट लें, प्याज को स्लाइस करें और हरा प्याज काट लें। 2 चिकन ब्रेस्ट को मैरीनेट करने के बाद चिकन कटलेट की तरह तल लें और अलग रख दें (विस्तृत विधि पिछली रेसिपी में दी गई है)। 3 कड़ाही में थोड़ा तेल डालें, कटा हुआ हरा प्याज और प्याज के स्लाइस डालकर भूनें। 4 प्याज के नरम होने तक इसे चलाएं। 5 गाजर डालें। 6 थोड़ा नमक डालें और अच्छी तरह मिलाते हुए भूनें। 7 इसमें इतना उबलता हुआ पानी डालें कि सभी सामग्रियां डूब जाएं। 8 ढक्कन ढकें और बीस मिनट तक धीमी आंच पर पकने दें। 9 गाजर के नरम होने के बाद आलू डालें और दस मिनट तक और पकाएं। 10 अंत में करी डालें और तब तक पकाएं जब तक करी पूरी तरह घुल न जाए और ग्रेवी गाढ़ी न हो जाए। 11 सर्विंग प्लेट में एक कटोरी चावल पलटें, ऊपर से गाजर-आलू की करी डालें और कटा हुआ चिकन कटलेट रखें। 12 स्वादिष्ट करी चिकन कटलेट राइस।", "raw_material": "सामग्री: चिकन चॉप, गाजर, आलू, करी, प्याज, कटा हुआ हरा प्याज, पके हुए चावल।"}}
{"canonical_name_zh": "印度抛饼", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:ff6bd6d191242cbc5bd995c9", "language": "Hindi", "question_image_ids": {"dish_image": ["image:9f77f6ac125fa5d921b49785"], "practice_image": ["image:2ce2a92d31fe156938b739aa", "image:e9c6b2b325260bf68c6c0ec8", "image:9d4594a4665d69b1afe8996b", "image:85a447783924fbe524ec5306", "image:f0454b49d3c7070598917ba8", "image:009f9d7bda6086ce92776ed2", "image:b8a42c52c88c8af2b5a2941b", "image:9fe4f1adfb73da2d8d21d111", "image:4fe3a129ecbc651d8d8f15cc", "image:51a7fdc1ddb61839659d822c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "在家自制印度抛饼", "practice": "1面粉500克加入100毫升鲜奶、150毫升清水，揉成较软的面团，分成5个剂子揉圆，在面团表面抹一层油，放入容器内，包上保鲜膜，进冰箱冷藏30-40分钟。（不能速冻）2案板上薄薄地擦一层油，将面团取出一块，放在案板上，在面团上再抹一层油，用手掌压扁向四周撑开，并向各个方向轻轻提起拉开。3这是印度人在国内饭店大堂表演“印度抛饼”的情形。像东北二人转里的抛手绢那样，在空中抛转，越抛越大。不会抛也没有关系，直接在案板上向外抻拉，直到最后把饼皮拉得很薄，像纸一样。4把饼皮拉得像纸一样薄薄的，就OK了。在上面撒上一层苹果细粒小丁、撒一些白糖、熟芝麻（喜欢吃咸鲜味的可用猪肉末、虾皮、葱花等撒在博饼上）5这是面饼折叠的顺序，先将饼皮切四刀，不可切断，将两边各自折叠。6再将两边折叠好的往中间折叠，最后把薄薄的单层也往中间折叠上去，成了长方形，就可以入油锅煎炸了。7这是另外一种折叠法，先把左右两边向中间折叠好，再将上下两头向中间折叠，折叠成长条形。8最后就是这个形状了。9锅烧热，放入油，油温达到180-200度，转文火保持温度，将折叠好的抛饼入锅煎炸，两面勤翻动，炸至两面金黄捞出控干油。10切成条装盘。特点：酥、脆、松、香、甜！自己在家也能做出同样口味的印度抛饼！", "raw_material": "原料：面粉、牛奶、调和油、苹果、白糖、熟芝麻。"}, "source_url": "https://home.meishichina.com/recipe-61383.html", "split": "foreign", "target_text": {"dish_name": "घर का बना पराठा", "practice": "1 500 ग्राम मैदा में 100 मिली ताजा दूध और 150 मिली पानी मिलाएं, और एक नरम आटा गूंथ लें। इसे 5 लोइयों में बांटकर गोल कर लें, लोइयों की सतह पर तेल की एक परत लगाएं, एक बर्तन में रखें, क्लिंग फिल्म से लपेटें और 30-40 मिनट के लिए फ्रिज में रखें। (फ्रीजर में न रखें)\n2 बोर्ड पर तेल की एक पतली परत लगाएं, आटे की एक लोई बाहर निकालें और बोर्ड पर रखें। लोई पर फिर से तेल की एक परत लगाएं, इसे अपनी हथेली से दबाकर चपटा करें और चारों तरफ खींचकर हर दिशा में सावधानी से फैलाएं।\n3 यह घरेलू रेस्तरां के लॉबी में भारतीयों द्वारा \"इंडियन फ्लाइंग ब्रेड\" के प्रदर्शन जैसा है। जिस तरह उत्तर-पूर्वी चीन के 'एरक्रेनझुआन' नृत्य में रूमाल उछाला जाता है, वैसे ही इसे हवा में घुमाएं, जिससे यह और बड़ा हो जाए। यदि आप इसे उछाल नहीं सकते तो कोई बात नहीं, इसे बोर्ड पर तब तक बाहर की ओर खींचते रहें जब तक कि यह कागज की तरह बहुत पतला न हो जाए।\n4 जब यह कागज जैसा पतला हो जाए, तो समझें कि यह तैयार है। इसके ऊपर बारीक कटे हुए सेब, थोड़ी चीनी और भुने हुए तिल छिड़कें (नमकीन स्वाद पसंद करने वाले बारीक पिसा मांस, सूखी झींगी, या हरा प्याज आदि भी छिड़क सकते हैं)।\n5 यह लोई को मोड़ने का क्रम है: पहले रोटी पर चार कट लगाएं (ध्यान रहे कि पूरी तरह से न कटे), फिर दोनों तरफ से मोड़ें।\n6 अब दोनों तरफ से मुड़े हुए हिस्सों को बीच की ओर मोड़ें, और अंत में पतली इकलौती परत को भी बीच में मोड़कर एक आयताकार आकार दें। अब यह तलने के लिए तैयार है।\n7 यह मोड़ने का दूसरा तरीका है: पहले दाएं और बाएं हिस्से को बीच की ओर मोड़ें, फिर ऊपर और नीचे के दोनों सिरों को बीच की ओर मोड़कर एक लंबी पट्टी का आकार दें।\n8 अंत में यह इस आकार का हो जाएगा।\n9 पैन गरम करें, तेल डालें और जब तेल का तापमान 180-200 डिग्री तक पहुंच जाए, तो तापमान बनाए रखने के लिए आंच धीमी कर दें। मुड़े हुए पराठे को पैन में डालें और तलें, दोनों तरफ बार-बार पलटते रहें। सुनहरा होने तक तलें और फिर निकालकर अतिरिक्त तेल निथार लें।\n10 टुकड़ों में काटकर प्लेट में सजाएं। विशेषता: खस्ता, कुरकुरा, परतदार, खुशबूदार और मीठा! आप घर पर भी ठीक उसी स्वाद का इंडियन पराठा बना सकते हैं!", "raw_material": "सामग्री: मैदा, दूध, मिश्रित तेल, सेब, चीनी, भुने हुए तिल।"}}
{"canonical_name_zh": "咖喱饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:15b7763efcaa378f1f855c16", "language": "Hindi", "question_image_ids": {"dish_image": ["image:5bd36c757efde8fb1c80fa6b"], "practice_image": ["image:63be4d70e8327e7d38986612", "image:be570486a529fe2ba0442717", "image:af470cfcc703e0f7b7589fd9", "image:38dde6874ac9932f03e1ce35", "image:90b01dffeff44fde3109a532", "image:3b9f4a5387221df0ccd5acb9", "image:1c2939c7e47d7c84325a1d14"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "家常菜--咖喱饭", "practice": "1土豆去皮切块备用！2油锅烧至六成熟倒入玉米油，倒入土豆和少许胡萝卜一起煸炒。3倒入鸡胸肉一起煸炒一分钟。4加入咖喱粉和食盐大火煸炒均匀。5加入适量水，大火焖10分钟至大火收汁！6米饭一碗倒入碟子中间。7咖喱饭做好了，想吃的开动吧！", "raw_material": "原料：鸡胸肉、土豆、胡萝卜、玉米油、咖喱粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-526630.html", "split": "foreign", "target_text": {"dish_name": "करी चावल", "practice": "1 आलू छीलकर टुकड़ों में काट लें और अलग रख दें!\n2 कड़ाही को मध्यम आँच (60% गरम) तक गरम करके उसमें मक्के का तेल डालें, फिर आलू और थोड़ी सी गाजर डालकर एक साथ भूनें।\n3 इसमें चिकन ब्रेस्ट डालें और एक मिनट तक साथ में भूनें।\n4 करी पाउडर और नमक डालें और तेज़ आँच पर अच्छी तरह मिलाते हुए भूनें।\n5 ज़रूरत के अनुसार पानी डालें और तेज़ आँच पर 10 मिनट तक पकाएं जब तक कि ग्रेवी गाढ़ी न हो जाए!\n6 एक कटोरी चावल को प्लेट के बीच में निकालें।\n7 करी चावल तैयार हैं, अब आप इसका आनंद ले सकते हैं", "raw_material": "सामग्री: चिकन ब्रेस्ट, आलू, गाजर, मक्के का तेल, करी पाउडर, नमक।"}}
{"canonical_name_zh": "印度风味手撕包菜", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:d374b38f44ce2b7d41a5a110", "language": "Hindi", "question_image_ids": {"dish_image": ["image:d748b8b058b14b5f1c37c6db"], "practice_image": ["image:d6a770a6c1a1d3e8c2c0d3b6", "image:b5ddb359dce77994b0640fd7", "image:154de85f097434cd87f7600d", "image:920756547e9d430b7fbfab8d", "image:3158d4b9668aa4a0cfd6127a", "image:9d23f2605dbf6cf330e9fa31", "image:5d6c8453e7713818516b50aa", "image:2df5917178ef9fd72a1e6c33", "image:8b155158f3fd77a9567643ca"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "家常菜肴@@印度风味手撕包菜", "practice": "1原料：包菜红辣椒黄姜粉茴香蒜米2把包菜一片一片撕开，洗干净，备好。3烧热锅下油热后，倒蒜片爆出香味。4然后倒入包菜，大火翻炒。5加入红辣椒炝出味。6加入茴香。7黄姜粉略微翻炒几下。8加鸡精加一点高汤，不断翻炒至回软即可上碟。9印度风味手撕包菜。", "raw_material": "原料：包菜、红辣椒、蒜米、黄姜粉、茴香。"}, "source_url": "https://home.meishichina.com/recipe-40245.html", "split": "foreign", "target_text": {"dish_name": "इंडियन स्टाइल पत्ता गोभी", "practice": "1 सामग्री: पत्तागोभी, लाल मिर्च, हल्दी पाउडर, सौंफ, लहसुन।\n2 पत्तागोभी के पत्तों को एक-एक करके हाथ से टुकड़ों में फाड़ लें, अच्छी तरह धो लें और तैयार रखें।\n3 कड़ाही गरम करें और तेल डालें, तेल गरम होने पर लहसुन के टुकड़े डालकर खुशबू आने तक भूनें।\n4 फिर पत्तागोभी डालें और तेज़ आंच पर स्टिर-फ्राई करें।\n5 लाल मिर्च डालें ताकि उसका स्वाद और तीखापन उभर कर आए।\n6 सौंफ डालें।\n7 हल्दी पाउडर डालकर कुछ देर के लिए चलाएं।\n8 चिकन पाउडर और थोड़ा स्टॉक (शोरबा) डालें, और लगातार तब तक भूनें जब तक कि पत्तागोभी नरम न हो जाए, फिर प्लेट में निकाल लें।\n9 भारतीय शैली की हाथ से तोड़ी गई पत्तागोभी।", "raw_material": "सामग्री: पत्ता गोभी, लाल मिर्च, लहसुन, हल्दी पाउडर, सौंफ।"}}
{"canonical_name_zh": "香辣咖喱虾", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:0b8462e4828954c795d6ce4f", "language": "Hindi", "question_image_ids": {"dish_image": ["image:0aec8a3687093f05ddc7f4b3"], "practice_image": ["image:251deaada665dd32222960ab", "image:83707a190e5e837da765d09e", "image:0c8328c0fe6e0637fb3006c9", "image:890abd33783293bffc6fe9a0", "image:64ea47fe1c25e6470e3b5456", "image:66f37613464bf5ec79db2fb7", "image:839539c77beb3c9ebf92e602"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "家常菜肴@@简易版~~香辣咖喱虾", "practice": "1原料：鲜虾咖喱辛料洋葱咖喱粉（煮虾）1包。2热锅，倒油（油要多一点）爆香洋葱后。加入咖喱辛料炒出味。3爆炒片刻后加入1包咖喱虾粉翻炒均匀。41茶匙鸡精加1碗清水调配成汁，倒入锅中，烧开后转小火焖5分钟，使洋葱和咖喱更入味。5虾洗干净用剪刀剪掉虾须，背部划刀抽掉虾肠、这时候可以把虾入锅翻炒。6转小火，焖煮2分钟，放入适量糖调味，再勾一个薄芡。即可。7成品图@@香辣很下饭呢。", "raw_material": "原料：鲜虾、咖喱辛料、洋葱、咖喱粉。"}, "source_url": "https://home.meishichina.com/recipe-24451.html", "split": "foreign", "target_text": {"dish_name": "मसालेदार झींगा करी", "practice": "1सामग्री: ताज़ा झींगा, करी मसाले, प्याज़, करी पाउडर (झींगा पकाने के लिए) 1 पैकेट।\n2कड़ाही गरम करें, तेल डालें (तेल थोड़ा ज़्यादा होना चाहिए) और प्याज़ को खुशबू आने तक भूनें। इसके बाद करी मसाले डालकर महकने तक भूनें।\n3तेज़ आंच पर थोड़ी देर भूनने के बाद इसमें 1 पैकेट करी झींगा पाउडर डालें और अच्छी तरह मिलाते हुए भूनें।\n41 छोटा चम्मच चिकन एसेंस और 1 कटोरी सादा पानी मिलाकर घोल तैयार करें, इसे कड़ाही में डालें। उबाल आने के बाद आंच धीमी कर दें और 5 मिनट तक धीमी आंच पर पकाएं (simmer), ताकि प्याज़ और करी का स्वाद अच्छी तरह रच-बस जाए।\n5झींगों को धोकर साफ़ कर लें, कैंची से उनकी मूंछें काट दें और पीठ पर चीरा लगाकर झींगे की नस (vein) निकाल दें। अब झींगों को कड़ाही में डालकर भूनें।\n6आंच धीमी करें, 2 मिनट तक धीमी आंच पर पकाएं, स्वादानुसार चीनी डालें और फिर हल्का सा कॉर्नफ्लोर का घोल (thin slurry) डालें। तैयार है।\n7तैयार डिश की तस्वीर @@ मसालेदार और तीखा होने के कारण यह चावल के साथ बहुत स्वादिष्ट लगता है।", "raw_material": "सामग्री: ताज़ा झींगा, करी मसाले, प्याज, करी पाउडर।"}}
{"canonical_name_zh": "少油版咖喱土豆牛腩", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:e55cfc236ad9c46d9069cae6", "language": "Hindi", "question_image_ids": {"dish_image": ["image:52072342de2245e0ef94be17"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "少油版咖喱土豆牛腩", "practice": "1锅中加冷水，下牛腩，生姜，料酒，烧开后去除血沫，捞出备用。2锅中倒入热水，下焯好的牛腩。3加香叶，桂皮，八角，大火烧开后转小火炖2个小时。4将土豆，胡萝卜切块放入，炖十分钟。5加入咖喱块，煮至收汤。", "raw_material": "原料：牛腩、土豆、胡萝卜、咖喱块、香叶、桂皮、八角、料酒、生姜、花椒。"}, "source_url": "https://home.meishichina.com/recipe-572857.html", "split": "foreign", "target_text": {"dish_name": "कम तेल वाली बीफ़ आलू करी", "practice": "1एक बर्तन में ठंडा पानी लें, उसमें बीफ ब्रिस्केट, अदरक और कुकिंग वाइन डालें, उबाल आने के बाद झाग को हटा दें और मांस को निकालकर अलग रख लें।2बर्तन में गर्म पानी डालें और उसमें ब्लांच किया हुआ बीफ ब्रिस्केट डालें।3इसमें तेजपत्ता, दालचीनी और चक्र फूल डालें, तेज़ आंच पर उबाल आने के बाद आंच धीमी कर दें और 2 घंटे तक धीमी आंच पर पकाएं।4आलू और गाजर को टुकड़ों में काटकर डालें और 10 मिनट तक पकाएं।5इसमें करी क्यूब्स डालें और ग्रेवी के गाढ़ा होने तक पकाएं।", "raw_material": "सामग्री: बीफ़ ब्रिस्केट, आलू, गाजर, करी क्यूब्स, तेजपत्ता, दालचीनी, चक्र फूल, कुकिंग वाइन, अदरक, सिचुआन पेपरकॉर्न।"}}
{"canonical_name_zh": "山寨飞饼", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:b024296dbc95f72004bb2e38", "language": "Hindi", "question_image_ids": {"dish_image": ["image:80b0033385a1f5a61393e785"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "山寨飞饼", "practice": "1面粉500克加入一小勺盐，倒入300-325ml的温水，搅拌成雪花片，再揉成软软的面团，摘成一个100克重的剂子，把剂子揉圆，用油整个抹匀。2放在盘子里，包好保鲜膜，送进冰箱冷藏一个小时以上。（注意：不是速冻，只需冷藏）3将冷藏过的软面团取出，放在案板上，再倒上一点油，压扁。4用手掌轻轻压开5继续用手掌轻轻推开成厚薄均匀的薄饼皮。6用手提起一个角，轻轻往外边拉开。7用双手依次提起一个边角，轻轻往外拉开，使之将饼皮拉得很薄。8整个饼皮抻拉得像纸一样薄，即使有破洞也没有关系的。9瞧，透明得可以看见手。10在拉好的饼皮上撒一些黑芝麻或白芝麻；11再抖撒一些白糖；12最后撒一些苹果细丁。13开始折叠，双手提起两头先折叠过来；14再提起另外两头往里边折叠。15将两边往中间折叠。16最后折叠成长方形就可以了。17电煎烤炉接通电源，开关旋转至中火位置，倒入2茶匙油。1818.放入折叠好的飞饼煎烤1-2分钟。19翻个面煎烤1-2分钟，再放一点油。此时的火力要调小火慢烤。20如此反复翻来过去四到五次地煎烤，飞饼就煎烤好了。21将煎烤好的飞饼取出，用吸油纸吸取多余的油，改刀切成条状。22酥酥脆脆、香香甜甜的山寨版印度飞饼，入口嘎嘣脆，味道呱呱叫！", "raw_material": "原料：面粉、温水、熟芝麻、苹果、油、白糖。"}, "source_url": "https://home.meishichina.com/recipe-72810.html", "split": "foreign", "target_text": {"dish_name": "लच्छा पराठा", "practice": "1500 ग्राम मैदा में एक छोटा चम्मच नमक मिलाएं, इसमें 300-325 मिलीलीटर गुनगुना पानी डालें और इसे गुच्छों (flakes) की तरह मिलाएं, फिर एक नरम आटा गूंध लें। इसके 100-100 ग्राम के पेड़े बनाएं, पेड़ों को गोल करें और पूरी तरह तेल से चिकना कर लें।\n2एक प्लेट में रखें, प्लास्टिक रैप (cling film) से ढकें और एक घंटे से अधिक समय के लिए फ्रिज में रख दें। (ध्यान दें: फ्रीज न करें, केवल ठंडा करें)\n3ठंडा किया हुआ नरम आटा निकालें, उसे बोर्ड पर रखें, थोड़ा और तेल डालें और चपटा करें।\n4हथेली से धीरे से दबाकर फैलाएं।\n5हथेली का उपयोग करके इसे समान रूप से एक पतली शीट की तरह फैलाना जारी रखें।\n6हाथ से एक कोना पकड़ें और धीरे से बाहर की ओर खींचें।\n7दोनों हाथों से बारी-बारी से कोनों को उठाएं और धीरे से बाहर की ओर खींचें ताकि शीट बहुत पतली हो जाए।\n8पूरी शीट को कागज की तरह पतला खींचें; अगर इसमें छोटे छेद हो जाएं तो कोई बात नहीं।\n9देखिए, यह इतनी पारदर्शी है कि हाथ दिखाई दे रहा है।\n10तैयार शीट पर थोड़े काले या सफेद तिल छिड़कें;\n11फिर थोड़ी चीनी छिड़कें;\n12अंत में बारीक कटे हुए सेब के टुकड़े छिड़कें।\n13मोड़ना शुरू करें, दोनों हाथों से दो सिरों को उठाकर पहले अंदर की ओर मोड़ें;\n14फिर बाकी दो सिरों को उठाकर अंदर की ओर मोड़ें।\n15दोनों किनारों को बीच की ओर मोड़ें।\n16अंत में इसे आयताकार (rectangular) आकार में मोड़ लें।\n17इलेक्ट्रिक ग्रिल/पैन चालू करें, आंच को मध्यम (medium heat) पर रखें और 2 चम्मच तेल डालें।\n18तैयार की हुई रोटी को 1-2 मिनट तक सेकें।\n19इसे पलटकर दूसरी तरफ से 1-2 मिनट तक सेकें और थोड़ा और तेल डालें। अब आंच धीमी (low heat) कर दें और धीरे-धीरे सेकें।\n20इसे चार से पांच बार उलट-पलट कर सेकें, जब तक कि 'फ्लाइंग ब्रेड' पूरी तरह तैयार न हो जाए।\n21सकी हुई रोटी को निकालें, अतिरिक्त तेल निकालने के लिए एब्जॉर्बेंट पेपर का उपयोग करें और इसे स्ट्रिप्स में काट लें।\n22कुरकुरी, मीठी और स्वादिष्ट होममेड 'इंडियन फ्लाइंग ब्रेड', जो खाने में बेहद क्रंची और लाजवाब है!", "raw_material": "सामग्री: मैदा, गुनगुना पानी, भुने हुए तिल, सेब, तेल, सफेद चीनी।"}}
{"canonical_name_zh": "黄金咖喱鸡肉饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:c8a41b1e174eae90741019c4", "language": "Hindi", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "异域美食简单做——黄金咖喱鸡肉饭", "practice": "1米淘洗干净，放入电饭锅中焖煮。2土豆、胡萝卜去皮、洗净后切丁备用。3鸡胸肉洗净去油脂、筋膜后切丁备用。4锅中倒油，放入鸡胸肉粒煸炒。5鸡丁变色后放入土豆丁、胡萝卜丁翻炒。6翻炒片刻加入清水，没过土豆胡萝卜鸡肉丁即可。7土豆胡萝卜丁煮熟后放入咖喱块。8汤汁变浓稠后，放入少许盐即可出锅。如果咖喱块比较咸可以不放盐。", "raw_material": "原料：鸡胸肉、土豆、胡萝卜、油、盐、清水、咖喱块。"}, "source_url": "https://home.meishichina.com/recipe-70021.html", "split": "foreign", "target_text": {"dish_name": "गोल्डन चिकन करी चावल", "practice": "1 चावल को अच्छी तरह धो लें और इसे इलेक्ट्रिक राइस कुकर में पकने के लिए रख दें। 2 आलू और गाजर को छीलें, धोएं और फिर उन्हें छोटे टुकड़ों (डाइस) में काटकर अलग रख दें। 3 चिकन ब्रेस्ट को धोकर उसकी अतिरिक्त चर्बी और रेशों को हटा दें, फिर उसे छोटे टुकड़ों में काटकर अलग रख दें। 4 एक कड़ाही में तेल गरम करें और चिकन के टुकड़ों को डालकर भूनें। 5 जब चिकन का रंग बदल जाए, तो इसमें कटे हुए आलू और गाजर डालकर अच्छी तरह चलाएं। 6 थोड़ी देर भूनने के बाद इसमें पर्याप्त पानी डालें, ताकि आलू, गाजर और चिकन पूरी तरह डूब जाएं। 7 जब आलू और गाजर पक जाएं, तब इसमें करी क्यूब्स डालें। 8 जब ग्रेवी गाढ़ी हो जाए, तो स्वादानुसार थोड़ा नमक डालकर आंच से उतार लें। यदि करी क्यूब्स अधिक नमकीन हों, तो नमक न डालें।", "raw_material": "सामग्री: चिकन ब्रेस्ट, आलू, गाजर, तेल, नमक, पानी, करी क्यूब्स।"}}
{"canonical_name_zh": "印度咖喱饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:57e30821404290accd788351", "language": "Hindi", "question_image_ids": {"dish_image": ["image:1050e5144babf6b34e494585"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "正宗印度咖喱饭", "practice": "1火腿肠、黄瓜、洋葱、土豆切丁。2煮3起锅", "raw_material": "原料：火腿肠、黄瓜、洋葱、咖喱粉。"}, "source_url": "https://home.meishichina.com/recipe-198174.html", "split": "foreign", "target_text": {"dish_name": "करी चावल", "practice": "1 हैम सॉसेज, खीरा, प्याज और आलू को छोटे टुकड़ों (डाइस) में काटें। 2 उबालें 3 आंच से उतारें", "raw_material": "सामग्री: सॉसेज, खीरा, प्याज, करी पाउडर।"}}
{"canonical_name_zh": "清香苹果咖喱", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:dc3a82f0ec0329a3aa10352f", "language": "Hindi", "question_image_ids": {"dish_image": ["image:592350347ae76417b4382c50"], "practice_image": ["image:d747b86511cbe7c9d081dc72", "image:504c33964fac9e517d718870", "image:f8ad05100f6a42e81d02ffc9", "image:a17b818ccce969d577c120a6", "image:36a49f4850f25873668b8583", "image:c028ae84be2cfb21405c593e", "image:87ae6a7231ef5281bddd7838", "image:3de81207ed58f79b68746aa3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "清香苹果咖喱", "practice": "1瘦肉洗净血水后切成小片。2切好的肉片放入碗里，加入少量盐和少许胡椒粉搅匀后腌制一会。3炒锅倒油烧热，放入肉片翻炒熟。4放入一汤匙的咖喱粉翻炒翻炒。5倒入半碗水煮沸改小火焖一会。6苹果去皮切成小片，葡萄干洗净备用。7烧至略收汁时，尝尝味放入少许的盐和鸡精。8放入苹果片和葡萄干翻炒均匀即可关火食用。", "raw_material": "原料：瘦肉、苹果、葡萄干、咖喱粉、油、盐、胡椒粉、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-148948.html", "split": "foreign", "target_text": {"dish_name": "खुशबूदार सेब करी", "practice": "1 बिना चर्बी वाले मांस को धोकर उसका खून साफ़ करें और फिर उसे छोटे टुकड़ों में काट लें। 2 कटे हुए मांस के टुकड़ों को एक कटोरे में डालें, उसमें थोड़ा नमक और काली मिर्च पाउडर डालकर अच्छी तरह मिलाएँ और कुछ समय के लिए मैरीनेट होने दें। 3 कड़ाही में तेल गरम करें, मांस के टुकड़े डालें और उन्हें पकने तक अच्छी तरह भूनें। 4 इसमें एक बड़ा चम्मच करी पाउडर डालें और अच्छी तरह मिलाते हुए भूनें। 5 आधा कटोरा पानी डालें, उबाल आने दें और फिर आंच धीमी करके थोड़ी देर के लिए ढककर पकाएँ। 6 सेब को छीलकर छोटे टुकड़ों में काट लें और किशमिश को धोकर अलग रख दें। 7 जब ग्रेवी थोड़ी गाढ़ी हो जाए, तो स्वाद अनुसार थोड़ा नमक और चिकन एसेंस डालें। 8 अब इसमें सेब के टुकड़े और किशमिश डालकर अच्छी तरह मिलाएँ, फिर आंच बंद कर दें और परोसें।", "raw_material": "सामग्री: लीन मीट, सेब, किशमिश, करी पाउडर, तेल, नमक, काली मिर्च का पाउडर, चिकन पाउडर।"}}
{"canonical_name_zh": "素食咖喱饭", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:5b9f80a3f8171816a8486a41", "language": "Hindi", "question_image_ids": {"dish_image": ["image:d5b3bf66bb65078ebe4c8141"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "素食咖喱饭", "practice": "1把胡萝卜、土豆、洋葱洗净，切成小丁备用。2热锅热油，倒入胡萝卜、土豆、洋葱，炒至微微变色。3倒入适量清水，刚好没过菜。水开后，放入咖喱，稍微搅拌，让咖喱溶化。4等咖喱煮致黏稠状态，可以关火。5备好米饭，上面淋上做好咖喱。就可以食用了。", "raw_material": "原料：米饭、土豆、胡萝卜、洋葱、咖喱。"}, "source_url": "https://home.meishichina.com/recipe-516262.html", "split": "foreign", "target_text": {"dish_name": "शाकाहारी करी चावल", "practice": "1 गाजर, आलू और प्याज को अच्छी तरह धोकर छोटे टुकड़ों (cubes) में काट लें और एक तरफ रख दें। 2 एक कड़ाही में तेल गरम करें, उसमें गाजर, आलू और प्याज डालें और हल्का रंग बदलने तक भूनें। 3 इसमें आवश्यकतानुसार पानी डालें, ताकि सब्जियां पूरी तरह डूब जाएं। जब पानी उबलने लगे, तो इसमें करी डालें और धीरे से चलाएं ताकि करी पूरी तरह घुल जाए। 4 जब करी पककर गाढ़ी हो जाए, तब आंच बंद कर दें। 5 पके हुए चावल तैयार करें और उनके ऊपर तैयार करी डालें। अब यह खाने के लिए तैयार है।", "raw_material": "सामग्री: चावल, आलू, गाजर, प्याज, करी।"}}
{"canonical_name_zh": "咖喱鸡", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:12575077684d5bce26e46733", "language": "Hindi", "question_image_ids": {"dish_image": ["image:3f20214703124bb52c411a8f"], "practice_image": ["image:b7ac9f65fe8a6679f3fbe133", "image:aea2e64394b7ce659f5f01d0", "image:998da2b12873b973c10d0a14", "image:8c25f2ce2cf830703ec612b7", "image:2cdb4375f18500e9fcf2ed4a", "image:9726b2ed41945a733f7cf9af"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "老婆爱吃咖喱鸡", "practice": "1把鸡腿剁成大小均匀的鸡块2土豆切块3咖喱饭打开，用温水泡开，加入你自己喜欢的调料，做成咖喱汁4老婆喜欢吃清淡的，鸡块直接下油锅过一下，倒入土豆，倒入咖喱汁，直接炖，土豆和鸡块差不多会一起烂5调味6盛起", "raw_material": "原料：鸡腿、土豆、咖喱粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-68201.html", "split": "foreign", "target_text": {"dish_name": "चिकन करी", "practice": "1चिकन लेग्स को एक समान आकार के टुकड़ों में काट लें\n2आलू को टुकड़ों में काट लें\n3करी मसाला खोलें, उसे गुनगुने पानी में घोलें, अपनी पसंद के मसाले डालें और करी सॉस तैयार करें\n4मेरी पत्नी को हल्का भोजन पसंद है, इसलिए चिकन के टुकड़ों को सीधे गरम तेल में हल्का सा भूनें (सॉट करें), फिर आलू और करी सॉस डालें और सीधे धीमी आंच पर पकाएं (स्टू करें); आलू और चिकन लगभग एक साथ ही गल जाएंगे\n5स्वादानुसार मसाले समायोजित करें\n6इसे परोसने के लिए निकाल लें", "raw_material": "सामग्री: चिकन लेग्स, आलू, करी पाउडर, नमक।"}}
{"canonical_name_zh": "咖喱土豆鸡", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:b1ecb1f9b30277542d59d48e", "language": "Hindi", "question_image_ids": {"dish_image": ["image:ad2d8e519b0cb6a3e6af3e2d"], "practice_image": ["image:738ed47f71bdae0a09d53514", "image:a47183cd4accf7beb95012e2", "image:cfc00a2d02157c32ef307275", "image:ac59e156245db2bd723f5825", "image:7d012a02035432a7f5f7b7dd", "image:a4bda17672c88eb98a827267", "image:93b71ed117b818d2463b571f", "image:4fce217cfefa1c4ad41fa38f", "image:06576562bb7fbd4c6cf74910", "image:43c541ed3a2e20e65c0f188c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "跟印度朋友小哈学的正宗咖喱土豆鸡", "practice": "1鸡翅膀剁了2胡萝卜，胡豆滚刀切，洋葱切丝3热油（不能很少，要不调料就干燥，糊了就彻底毁灭），放入咖喱粉、辣椒粉、孜然粉、姜黄粉，再放入少量水，炒香4加入洋葱，再加入少量热水，翻炒香，洋葱必须软，出味5加入鸡翅，再加入少量热水，翻炒6放入土豆，胡萝卜，加水，翻炒7倒入大量热水8看着红红的汤汁9出锅了，出锅了10最下层放米饭，倒入土豆咖喱鸡，呵呵", "raw_material": "原料：鸡翅膀、土豆、胡萝卜、洋葱、咖哩粉、姜黄粉、辣椒粉、油、盐、糖、孜然粉。"}, "source_url": "https://home.meishichina.com/recipe-52682.html", "split": "foreign", "target_text": {"dish_name": "आलू चिकन करी", "practice": "1 चिकन विंग्स के टुकड़े कर लें\n2 गाजर और फलियों को वेज कट (wedge cut) में काटें, प्याज को लंबे स्लाइस में काटें\n3 तेल गरम करें (तेल की मात्रा कम नहीं होनी चाहिए, अन्यथा मसाले सूख जाएंगे और जलने पर डिश पूरी तरह खराब हो जाएगी), इसमें करी पाउडर, लाल मिर्च पाउडर, जीरा पाउडर और हल्दी पाउडर डालें, फिर थोड़ा सा पानी डालकर खुशबू आने तक भूनें (sauté)\n4 प्याज डालें, फिर थोड़ा सा गर्म पानी डालें और महक आने तक भूनें; प्याज का नरम होना और स्वाद छोड़ना जरूरी है\n5 चिकन विंग्स डालें, फिर थोड़ा गर्म पानी डालें और चलाएं (stir-fry)\n6 आलू और गाजर डालें, पानी डालें और भूनें\n7 ढेर सारा गर्म पानी डालें\n8 लाल रंग की ग्रेवी को देखें\n9 तैयार है, इसे आंच से उतार लें\n10 सबसे नीचे चावल रखें, उसके ऊपर आलू चिकन करी डालें, हा-हा", "raw_material": "सामग्री: चिकन विंग्स, आलू, गाजर, प्याज, करी पाउडर, हल्दी पाउडर, लाल मिर्च पाउडर, तेल, नमक, चीनी, जीरा पाउडर।"}}
{"canonical_name_zh": "印度咖喱鸡丁煲", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:32818a219b7c4a06ac2b6e9d", "language": "Hindi", "question_image_ids": {"dish_image": ["image:44d6c6fb9df90244d11413ea"], "practice_image": ["image:a9432c201bf5a62db1547721", "image:57f60ea6131b5fe93e952b42", "image:219a5c791c6de8f932c3ac8d", "image:e77ff9f1b6345d8750797296", "image:462c3a0cb09aa8bb7e0930a4", "image:5ebc234f5e5ca2d887a19d20", "image:9cbfb63b6ac21996cce27984", "image:774cd1af7b4423ca53a23632", "image:36fa34e5c9a53363388dd799", "image:306ecb7209b3b19e81e99c83"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "香味浓郁—印度咖喱鸡丁煲", "practice": "1鸡腿去大骨，切成一厘米见方的丁，并加入少许盐、料酒、葱姜，干淀粉，抓匀腌制15分钟。2胡萝卜和土豆切成滚刀块，油皮切成条。3锅中油烧热，煸香葱姜，倒入腌制好的鸡丁。4翻炒至鸡丁变色时，调入料酒和酱油，继续翻炒几下，盛出备用。5另起锅烧热油，倒入胡萝卜、土豆和油皮翻炒片刻，并调入少许盐。6加入事先炒好的鸡丁，翻炒均匀。7加入一大勺的印度黄咖喱。8加入适量清水煮开。9倒入砂锅内，中小火煲15分钟。10待食材软烂，汤汁浓绸时，调入鸡粉，撒入葱花即可。", "raw_material": "原料：鸡腿、胡萝卜、土豆、油皮、干淀粉。"}, "source_url": "https://home.meishichina.com/recipe-37025.html", "split": "foreign", "target_text": {"dish_name": "इंडियन चिकन हांडी", "practice": "1चिकन लेग से हड्डियाँ निकालें, उन्हें एक सेंटीमीटर के क्यूब्स में काट लें, और थोड़ा नमक, कुकिंग वाइन, प्याज़-अदरक, सूखा स्टार्च डालकर अच्छी तरह मिलाकर 15 मिनट के लिए मैरीनेट करें। 2गाजर और आलू को वेजेस (रोलिंग कट) में काट लें और सोया स्किन को पट्टियों में काटें। 3कड़ाही में तेल गरम करें, प्याज़ और अदरक को खुशबू आने तक भूनें, फिर मैरीनेट किया हुआ चिकन डालें। 4जब चिकन का रंग बदल जाए, तो कुकिंग वाइन और सोया सॉस डालें, कुछ देर और भूनें और फिर निकाल कर अलग रख दें। 5एक अलग कड़ाही में तेल गरम करें, गाजर, आलू और सोया स्किन डालकर थोड़ी देर भूनें और थोड़ा नमक डालें। 6इसमें पहले से भुना हुआ चिकन डालें और अच्छी तरह मिलाएँ। 7एक बड़ा चम्मच भारतीय पीली करी डालें। 8आवश्यकतानुसार पानी डालें और उबाल आने दें। 9इसे मिट्टी के बर्तन (क्ले पॉट) में डालें और मध्यम-धीमी आँच पर 15 मिनट तक धीमी आँच पर पकाएँ। 10जब सामग्री नरम हो जाए और ग्रेवी गाढ़ी हो जाए, तो चिकन पाउडर डालें, ऊपर से हरा प्याज़ छिड़कें और परोसें।", "raw_material": "सामग्री: चिकन ड्रमस्टिक्स, गाजर, आलू, टोफू स्किन, सूखा स्टार्च।"}}
{"canonical_name_zh": "玉米笋咖喱鸡", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:64e57f044b33d129a38aa4b8", "language": "Hindi", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "鲜香浓厚的滋味----【玉米笋咖喱鸡】", "practice": "1鸡腿取肉切丁（骨头可煲汤），用盐和料酒、少量生粉腌制。2玉米笋切成2段，洋葱切小，胡萝卜切丁，青椒切丁。3锅内放油，放入鸡腿肉炒至变色，乘出。4用剩下的少量油，加入胡萝卜炒一下。5再加入洋葱炒香。6加入炒好的鸡肉和玉米笋，兑水，盖过材料。7准备好咖喱。8煮开后先加入一块咖喱溶化，一边搅动，以防粘锅。9加入青椒的同时再加入一块咖喱，一边搅。10煮至汤汁浓稠调味即可。", "raw_material": "原料：咖喱、玉米笋、红萝卜、青椒、鸡腿肉、盐、生粉、料酒。"}, "source_url": "https://home.meishichina.com/recipe-188700.html", "split": "foreign", "target_text": {"dish_name": "बेबी कॉर्न चिकन करी", "practice": "1चिकन की जांघ से मांस निकाल कर उसे छोटे टुकड़ों (डाइस) में काट लें (हड्डियों का उपयोग सूप बनाने के लिए किया जा सकता है), इसे नमक, कुकिंग वाइन और थोड़ी मात्रा में कॉर्नफ्लोर के साथ मैरीनेट करें। 2बेबी कॉर्न को 2 टुकड़ों में काट लें, प्याज को बारीक काट लें, गाजर के छोटे टुकड़े (डाइस) करें और शिमला मिर्च को भी डाइस कर लें। 3कड़ाही में तेल डालें, चिकन के टुकड़ों को रंग बदलने तक भूनें और बाहर निकाल लें। 4बचे हुए थोड़े से तेल में गाजर डालकर हल्का भूनें। 5फिर प्याज डालकर खुशबू आने तक भूनें। 6इसमें भुना हुआ चिकन और बेबी कॉर्न डालें, फिर सामग्री के डूबने तक पानी डालें। 7करी तैयार रखें। 8उबाल आने के बाद पहले करी का एक टुकड़ा डालकर घोलें, और बर्तन के तल से चिपकने से रोकने के लिए इसे लगातार चलाते रहें। 9शिमला मिर्च डालने के साथ-साथ करी का एक और टुकड़ा डालें और चलाते रहें। 10ग्रेवी के गाढ़ा होने तक पकाएं और स्वादानुसार तैयार करें।", "raw_material": "सामग्री: करी, बेबी कॉर्न, गाजर, शिमला मिर्च, चिकन थाई मीट, नमक, कॉर्नफ्लोर, कुकिंग वाइन।"}}
{"canonical_name_zh": "黑椒咖喱鸡腿", "corrected_cuisine_proposal": "印度菜", "dish_id": "dish:79af5abf7a51fb4ebeaa8758", "language": "Hindi", "question_image_ids": {"dish_image": ["image:cc23dae51376376bb1260d84"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "印度菜", "source_text": {"dish_name": "黑椒咖喱鸡腿", "practice": "1鸡腿剁成块状，洗净。2土豆去皮，洗净。3土豆切成滚刀块，用冷水浸泡备用。4洋葱洗净，切丁。5鸡腿块上撒适量盐、黑胡椒粉，抓拌均匀。6放入白朗姆酒，抓匀，腌制半小时。7煎锅烧热，小火，将鸡腿块带皮的一面向下放入锅中。8煎至一面金黄后，翻面再煎另一面。9煎至两面金黄，放入洋葱，翻炒出香味后放入土豆块，翻炒均匀。10倒入适量开水。开后撇去浮沫，加盖，小火炖30分钟左右至鸡肉熟透。11关火，放入咖喱膏，静置至咖喱膏融化。12再度开火，搅匀，中火煮至汤汁收浓后盛出即可。", "raw_material": "原料：鸡腿、洋葱、土豆、开水。"}, "source_url": "https://home.meishichina.com/recipe-129141.html", "split": "foreign", "target_text": {"dish_name": "काली मिर्च करी चिकन ड्रमस्टिक", "practice": "1चिकन लेग को टुकड़ों में काट लें और धो लें।2आलुओं को छीलें और धो लें।3आलुओं को रोलिंग कट (बड़े टुकड़ों) में काटें और ठंडे पानी में भिगोकर रख दें।4प्याज धो लें और छोटे क्यूब्स (डाइस) में काट लें।5चिकन के टुकड़ों पर स्वादानुसार नमक और काली मिर्च पाउडर छिड़कें और अच्छी तरह मिलाएँ।6सफेद रम डालें, अच्छी तरह मिलाएँ और आधे घंटे के लिए मैरीनेट होने दें।7फ्राइंग पैन को गर्म करें, आंच धीमी रखें और चिकन के टुकड़ों को त्वचा वाली तरफ से नीचे की ओर करके पैन में डालें।8एक तरफ से सुनहरा होने तक तलें, फिर पलटकर दूसरी तरफ से भी तलें।9दोनों तरफ से सुनहरा होने पर प्याज डालें, खुशबू आने तक भूनें और फिर आलू के टुकड़े डालकर अच्छी तरह मिलाएँ।10आवश्यकतानुसार उबलता हुआ पानी डालें। उबाल आने पर ऊपरी झाग हटा दें, ढक दें और धीमी आंच पर लगभग 30 मिनट तक चिकन के अच्छी तरह पकने तक पकाएँ।11आंच बंद कर दें, करी पेस्ट डालें और पेस्ट के पूरी तरह पिघलने तक इसे छोड़ दें।12फिर से आंच जलाएं, अच्छी तरह चलाएं और मध्यम आंच पर ग्रेवी के गाढ़ा होने तक पकाएं और फिर परोसें।", "raw_material": "सामग्री: चिकन लेग्स, प्याज, आलू, उबलता हुआ पानी।"}}
{"canonical_name_zh": "Taco", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:262a571f703a0b16f93cbb4d", "language": "Spanish", "question_image_ids": {"dish_image": ["image:20a0bcdb2f5d09be16aa36f4"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "Taco——感受墨西哥风味", "practice": "1西红柿对半切开，去籽，切成小块2辣椒切比西红柿更小的块。买的时候漏买了墨西哥辣椒，我就用另一种土耳其辣椒代替了，不过正宗的还是要用墨西哥辣椒的。辣椒的用量要根据自家口味来定3洋葱切小块，因为我后面全部放入料理机打成泥，所以对大小没有要求4取适量西红柿丁和辣椒丁留用5剩下的西红柿丁和辣椒丁与全部的洋葱一起放入料理机打成泥6将料理机里的泥倒会西红柿的碗中，加入番茄酱，橄榄油，柠檬汁一起搅拌均匀7最后撒上适量香菜叶，吃之前搅拌均匀8生菜洗净切丝备用9甜玉米粒备用10芝士丝备用11将配料表中所有带（粉）的材料预先配好并搅拌均匀12平底锅中加入少许油，油热后放入牛肉馅13变色后加入之前预拌好的粉，如果您很重口味，就不妨多加一些14炒干水分后盛出。所有的配菜就都准备好了。一张薄饼卷上适量的生菜，牛肉馅，甜玉米粒，芝士和番茄莎莎酱就可以大口的吃了。15（步骤15-19献给买不到现成的墨西哥薄饼的小伙伴们。薄饼配方见下面的小窍门，材料实在太乱了，我就分开写了。）所有材料混合，揉成光滑的面团，这个面团很软，要多揉一会儿才行16平均分成两份，收圆后静置15分钟17取一份橄成薄饼，越薄越好18平底锅中火加热后，不放油，直接放入薄饼，待出现气泡后翻面19两面都烙熟后，放入密闭的盒子里使薄饼变软即可", "raw_material": "原料：牛肉馅、西红柿、洋葱、墨西哥辣椒Jalapeno、番茄酱、香菜叶、甜玉米粒、芝士丝、生菜、柠檬汁、橄榄油、辣椒粉、洋葱粉、大蒜粉、俄力冈叶、甜椒粉、孜然粉、盐、黑胡椒。"}, "source_url": "https://home.meishichina.com/recipe-195044.html", "split": "foreign", "target_text": {"dish_name": "Tacos", "practice": "1Cortar los tomates por la mitad, quitarles las semillas y cortarlos en trozos pequeños2Cortar los chiles en trozos más pequeños que los tomates. Al comprarlos, olvidé el chile jalapeño y lo sustituí por un chile turco, aunque lo auténtico es usar chile jalapeño. La cantidad de chile debe ajustarse según el gusto personal3Cortar la cebolla en trozos pequeños; dado que después se triturará todo en el procesador de alimentos, el tamaño no es relevante4Reservar una cantidad adecuada de los tomates y chiles picados5Colocar el resto de los tomates y chiles junto con toda la cebolla en el procesador de alimentos y triturar hasta obtener un puré6Verter el puré del procesador de alimentos en el cuenco de los tomates, añadir salsa de tomate, aceite de oliva y jugo de limón, y mezclar uniformemente7Finalmente, espolvorear hojas de cilantro al gusto y mezclar bien antes de consumir8Lavar la lechuga, cortarla en juliana y reservar9Reservar los granos de maíz dulce10Reservar el queso rallado11Mezclar previamente todos los ingredientes de la lista que sean en polvo hasta que estén bien combinados12Añadir un poco de aceite en una sartén y, una vez caliente, incorporar la carne picada de res13Cuando la carne cambie de color, añadir la mezcla de polvos preparada anteriormente; si prefiere un sabor intenso, puede añadir un poco más14Saltear hasta que se evapore el agua y retirar. Todos los acompañamientos están listos. Colocar en una tortilla una porción adecuada de lechuga, carne de res, maíz dulce, queso y salsa de tomate, y ya se puede comer a grandes bocados15(Los pasos 15-19 están dedicados a quienes no pueden conseguir tortillas mexicanas ya preparadas. La receta de las tortillas se encuentra en los consejos; como los ingredientes son variados, los he escrito por separado). Mezclar todos los ingredientes y amasar hasta obtener una masa lisa. Esta masa es muy blanda, por lo que es necesario amasarla durante un buen rato16Dividir en dos porciones iguales, formar bolas y dejar reposar durante 15 minutos17Tomar una porción y extenderla con un rodillo para formar una tortilla; cuanto más fina, mejor18Calentar una sartén a fuego medio sin añadir aceite, colocar la tortilla directamente y darle la vuelta cuando aparezcan burbujas19Una vez cocida por ambos lados, colocarla en un recipiente hermético para que la tortilla se ablande y quede lista", "raw_material": "Ingredientes: carne de res molida, tomates, cebolla, chiles jalapeños, salsa de tomate, hojas de cilantro, granos de maíz dulce, queso rallado, lechuga, jugo de limón, aceite de oliva, chile en polvo, cebolla en polvo, ajo en polvo, orégano, pimentón dulce, comino en polvo, sal, pimienta negra."}}
{"canonical_name_zh": "墨西哥卷寿司", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:12894ceb5180760f2c7b4ad1", "language": "Spanish", "question_image_ids": {"dish_image": ["image:c31833c5534b2042ea0e34a0"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "【花样寿司】----墨西哥卷寿司", "practice": "1将所有的材料准备好。2将蒸好的米饭趁热倒入寿司醋，搅拌均匀，晾凉备用。3将一个鸡蛋煎成鸡蛋饼。4黄瓜、萝卜、大根切成小条。5卷帘上放保鲜膜。6将米饭倒入，铺匀成四方形。7将肉松摆在中间位置。8把黄瓜、萝卜、大根条摆好。9将炸好的麻叶掰开放在上面。10自下而上卷起来，边卷边揭去保鲜膜。11卷好的饭团再用保鲜膜包起来卷一会。12揭去保鲜膜，将饭团放在鸡蛋片上。13卷起来。14包上生菜。15再用食品袋或者防油纸卷好即可食用。", "raw_material": "原料：米饭、鸡蛋、麻叶、生菜、肉松、胡萝卜、黄瓜、大根、寿司醋。"}, "source_url": "https://home.meishichina.com/recipe-37281.html", "split": "foreign", "target_text": {"dish_name": "Roll Mexicano", "practice": "1Preparar todos los ingredientes. 2Verter el vinagre de sushi sobre el arroz al vapor mientras esté caliente, mezclar uniformemente y dejar enfriar para su uso posterior. 3Freír un huevo para hacer una tortilla fina. 4Cortar el pepino, la zanahoria y el rábano daikon en tiras pequeñas. 5Colocar film transparente sobre la esterilla. 6Verter el arroz y extenderlo uniformemente en forma de cuadrado. 7Colocar el hilo de carne en la posición central. 8Disponer las tiras de pepino, zanahoria y rábano daikon. 9Trocear las láminas de masa frita y colocarlas encima. 10Enrollar de abajo hacia arriba, retirando el film transparente a medida que se enrolla. 11Envolver el rollo de arroz formado con film transparente y dejarlo reposar un momento. 12Retirar el film transparente y colocar el rollo de arroz sobre la tortilla de huevo. 13Enrollar. 14Envolver con lechuga. 15Envolver con una bolsa para alimentos o papel antigrasa y estará listo para consumir.", "raw_material": "Ingredientes: arroz, huevo, hojas de perilla, lechuga, carne deshilachada seca, zanahoria, pepino, rábano encurtido, vinagre para sushi."}}
{"canonical_name_zh": "中式墨西哥时蔬鸡柳卷", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:aa7bf4d8fd1bfbebb1494886", "language": "Spanish", "question_image_ids": {"dish_image": ["image:fc76526ee79c33ac3cda2cd4"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "中式墨西哥时蔬鸡柳卷", "practice": "1面粉用温水和面，和成一个面团在容器中醒制半个小时2鸡胸脯肉洗净沥干水份备用3鸡胸脯肉切成条状放入黑胡椒粉、料酒、蚝油、一品鲜酱油、糖4鸡柳条腌制半小时入味加入一个蛋清5最后加入淀粉拌匀备用6锅中倒入适量玉米油加热烧制7-8成热时开始大火放入鸡柳炸鸡柳至金黄色7炸好的鸡柳太诱惑人喽8醒制好的面团切成六小块9小面团擀成圆形薄面皮10不粘锅倒入适量玉米油开始烙饼11一面煎至金黄色再煎至另一面切记一定要中小火煎噢12煎至好面饼好开心哦13准备黄瓜和胡萝卜14黄瓜、胡萝卜、葱切成丝金针菇焯水过凉沥干水份、生菜洗净备用15烙好的饼平铺摆上生菜、葱、金针菇、黄瓜、胡萝卜、鸡柳16将饼对折韭菜用开水烫一下沥干水份系在饼的中间即可17中式墨西哥时蔬鸡柳卷营养价值高的没有的说了18这样的早餐实在是难以抗拒噢", "raw_material": "原料：鸡胸肉、黄瓜、生菜、韭菜叶、金针菇、葱、面粉、蛋清、胡萝卜、一品鲜酱油、黑胡椒粉、蚝油、糖、淀粉、料酒。"}, "source_url": "https://home.meishichina.com/recipe-271901.html", "split": "foreign", "target_text": {"dish_name": "Burrito de pollo y verduras estilo chino", "practice": "1 Mezclar la harina con agua tibia, amasar hasta formar una masa y dejar reposar en un recipiente durante media hora\n2 Lavar la pechuga de pollo, escurrir el exceso de agua y reservar\n3 Cortar la pechuga de pollo en tiras y añadir pimienta negra, vino de cocina, salsa de ostras, salsa de soja de primera calidad y azúcar\n4 Marinar las tiras de pollo durante media hora para que absorban el sabor e incorporar una clara de huevo\n5 Por último, añadir almidón, mezclar uniformemente y reservar\n6 Verter una cantidad adecuada de aceite de maíz en la sartén y calentar hasta que alcance un 70-80% de temperatura; freír las tiras de pollo a fuego alto hasta que estén doradas\n7 Las tiras de pollo fritas lucen sumamente tentadoras\n8 Cortar la masa ya reposada en seis porciones pequeñas\n9 Estirar cada porción con un rodillo hasta formar una tortilla fina y circular\n10 Verter una cantidad adecuada de aceite de maíz en una sartén antiadherente y comenzar a cocinar las tortillas\n11 Dorar una cara hasta que esté dorada y luego cocinar la otra; recuerde que debe hacerse a fuego medio-bajo\n12 Qué satisfacción ver las tortillas ya listas\n13 Preparar el pepino y la zanahoria\n14 Cortar el pepino, la zanahoria y la cebolleta en juliana; escaldar las setas enoki en agua, enfriarlas, escurrirlas y lavar la lechuga para reservar\n15 Extender la tortilla cocida y colocar encima la lechuga, la cebolleta, las setas enoki, el pepino, la zanahoria y las tiras de pollo\n16 Doblar la tortilla, escaldar unos tallos de cebollino en agua hirviendo, escurrirlos y atarlos alrededor del centro del rollito para sujetarlo\n17 Este rollito de pollo con verduras estilo mexicano-chino tiene un valor nutricional excepcional, sobran las palabras\n18 Un desayuno así es verdaderamente irresistible", "raw_material": "Ingredientes: pechuga de pollo, pepino, lechuga, hojas de cebollino chino, setas enoki, cebolleta, harina, clara de huevo, zanahoria, salsa de soja, pimienta negra molida, salsa de ostras, azúcar, almidón, vino de cocina."}}
{"canonical_name_zh": "墨西哥南瓜卷饼", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:324e4a576453547cae28c509", "language": "Spanish", "question_image_ids": {"dish_image": ["image:2a9d033cc6feaffb428b48fc"], "practice_image": ["image:2dabc97f728af020c67e6a25", "image:a3f1e22965ec10cce9d300c5", "image:ef90e0c1b63da17e4cdd7fcf", "image:2282709d7c22de5b8b4301f2", "image:e577cf10f537d6be10fd4d34", "image:479e02ac748db3c5e804f433", "image:ccf53e67e6f7bf5855a90382", "image:e046dfd8c114a543c54be3f6", "image:de41915c4a0133f92a2fd3e2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "墨西哥南瓜卷饼", "practice": "1将南瓜、大葱洗净切好。培根横切。2沙拉酱准备好。3鸡蛋调散，加盐，煎熟。4培根煎熟。5南瓜加盐、黑胡椒炒熟。6卷饼面皮加热变软就行。7将南瓜、鸡蛋、培根、大葱放在面皮上。8淋上沙拉酱。9卷好即可。", "raw_material": "原料：南瓜、培根、鸡蛋、大葱、卷饼面皮、色拉油、盐、黑胡椒、沙拉酱。"}, "source_url": "https://home.meishichina.com/recipe-69143.html", "split": "foreign", "target_text": {"dish_name": "Burrito de calabaza", "practice": "1Lavar y cortar la calabaza y las cebolletas. Cortar el bacón transversalmente. 2Preparar el aderezo. 3Batir los huevos, añadir sal y freír hasta que cuajen. 4Freír el bacón hasta que esté hecho. 5Saltear la calabaza con sal y pimienta negra hasta que esté cocida. 6Calentar la tortilla para wrap hasta que se ablande. 7Colocar la calabaza, el huevo, el bacón y las cebolletas sobre la tortilla. 8Rociar con el aderezo. 9Enrollar y listo.", "raw_material": "Ingredientes: calabaza, bacon, huevos, cebolleta, tortillas para wraps, aceite vegetal, sal, pimienta negra, salsa para ensalada."}}
{"canonical_name_zh": "墨西哥卷饼", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:ca51f9181c550b5f66b1fefc", "language": "Spanish", "question_image_ids": {"dish_image": ["image:60a660328209954583fb3fd4"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "墨西哥卷饼", "practice": "1准备好所需的玉米粉和面粉2将玉米粉和面粉过筛混合3加入橄榄油4加入盐5加入热水6混合均匀后揉成柔软的面团7将面团三等分8然后依次搓圆按扁9用擀面找擀成薄薄的圆饼【对于像我这样新手，擀不圆怎么办呢？我的方法是擀完后我用大点的圆形碗或者其他圆形的东西来压出一个圆来，去掉周边的多余出来的部分，就是一个完美的圆啦~~~如果你也是新手的话做这个饼也可以试试哦~~~O(∩_∩)O哈哈~】10将平底锅烧热，不要抹油，直接放入面饼，两面烘烤熟11在饼上加上自己喜欢的料，我用了紫甘蓝丝、胡萝卜丝、生菜丝、烤鸡肉，然后挤上沙拉酱或者甜辣酱卷起来即可~~~12在饼上加上自己喜欢的料，我用了紫甘蓝丝、胡萝卜丝、生菜丝、烤鸡肉，然后挤上沙拉酱或者甜辣酱卷起来即可~~~", "raw_material": "原料：玉米粉、面粉、生菜、紫甘蓝、胡萝卜、烤鸡肉、热水、盐、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-172014.html", "split": "foreign", "target_text": {"dish_name": "Burrito", "practice": "1Preparar la harina de maíz y la harina de trigo necesarias2Tamizar y mezclar la harina de maíz y la harina de trigo3Añadir el aceite de oliva4Añadir la sal5Añadir el agua caliente6Mezclar uniformemente y amasar hasta obtener una masa suave7Dividir la masa en tres partes iguales8Formar bolas y aplanarlas sucesivamente9Estirar con un rodillo hasta obtener tortillas finas y circulares【Para principiantes como yo, ¿qué hacer si no quedan redondas? Mi método consiste en usar un bol grande u otro objeto circular para presionar y recortar un círculo después de estirar la masa, retirando el exceso de los bordes para obtener un círculo perfecto... ¡Si también eres principiante, puedes probar este truco! O(∩_∩)O jaja~】10Calentar una sartén sin engrasar, colocar la tortilla directamente y cocinar por ambos lados hasta que esté hecha11Añadir los ingredientes favoritos sobre la tortilla; yo utilicé col lombarda en tiras, zanahoria en tiras, lechuga en tiras y pollo asado, luego añadir salsa para ensalada o salsa agridulce picante y enrollar~~~12Añadir los ingredientes favoritos sobre la tortilla; yo utilicé col lombarda en tiras, zanahoria en tiras, lechuga en tiras y pollo asado, luego añadir salsa para ensalada o salsa agridulce picante y enrollar~~~", "raw_material": "Ingredientes: harina de maíz, harina de trigo, lechuga, repollo morado, zanahoria, pollo asado, agua caliente, sal, aceite de oliva."}}
{"canonical_name_zh": "墨西哥鸡肉卷", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:eaf9ccdbb5dc144f10e8c6fc", "language": "Spanish", "question_image_ids": {"dish_image": ["image:44e642d6490d1fc42b491dc2"], "practice_image": ["image:54e28a129df990536622ed09", "image:d17151a422cc4a554c96c3d9", "image:1efaccc283932c5a013f6e7e", "image:a318147882689e8d4988da3b", "image:a3484865b874166ac348f8fb", "image:2116580067bb05b77a0cbed3", "image:0604e26a20269a6e0b8cb932", "image:3d3c8f0605e6df85fd7d292e", "image:018e20e034ecbd1a5368a4f4", "image:959f13dbfb1bfbb5238c6eef"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "墨西哥鸡肉卷", "practice": "1备好食材。2圣女果洗净。3生菜用盐水泡过，沥去水份。4鸡脯肉平刀法，片成片。5加入胡椒粉，辣椒粉，少许盐，少许食用油拌匀。6鸡蛋打散。备好面包糠。7把腌制过的鸡肉片，粘上蛋液，再粘上面包糠。8入锅炸至微黄后捞去。9取春卷皮或面皮。放上生菜，圣女果，鸡肉片，挤上酱料卷。10很美味的鸡肉卷。", "raw_material": "原料：春卷皮、生菜、蛋黄沙拉酱、面包糠、辣椒粉、食用油、鸡脯肉、圣女果、番茄沙司、鸡蛋、胡椒粉、食盐。"}, "source_url": "https://home.meishichina.com/recipe-253918.html", "split": "foreign", "target_text": {"dish_name": "Wrap de pollo", "practice": "1 Preparar los ingredientes. 2 Lavar los tomates cherry. 3 Remojar la lechuga en agua con sal y escurrir bien. 4 Filetear la pechuga de pollo en láminas finas. 5 Añadir pimienta en polvo, chile en polvo, una pizca de sal y un poco de aceite vegetal; mezclar bien. 6 Batir los huevos. Preparar el pan rallado. 7 Pasar las láminas de pollo marinado por el huevo batido y luego por el pan rallado. 8 Freír en la sartén hasta que doren ligeramente y retirar. 9 Tomar una masa para rollitos de primavera o una tortilla de harina. Colocar la lechuga, los tomates cherry, las láminas de pollo, añadir la salsa y enrollar. 10 Deliciosos rollitos de pollo.", "raw_material": "Ingredientes: masa para rollitos de primavera, lechuga, mayonesa, pan rallado, chile en polvo, aceite vegetal, pechuga de pollo, tomates cherry, salsa de tomate, huevos, pimienta molida, sal."}}
{"canonical_name_zh": "墨西哥鸡肉卷饼", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:94e2ffec20f9e597e4345010", "language": "Spanish", "question_image_ids": {"dish_image": ["image:2030c202b28b8b7aab445e40"], "practice_image": ["image:eb2ae789e767b1ccf554fb96", "image:38dfdc400ffe16d470e6562a", "image:b1bd93afeed2c0688f4b4767", "image:076c17d4f446367e4598c429", "image:8a672117899503a89f239e7a", "image:a00c991e8366a47d1366ffa8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "墨西哥鸡肉卷饼", "practice": "1腌鸡胸肉。撒一勺盐、一勺黑胡椒粉、一勺卡真粉在鸡胸肉上，搅拌均匀。2煎鸡胸肉。平底锅加热倒入色拉油，油加热至冒烟时倒入腌好的鸡胸肉，小火煎肉。3炒洋葱。鸡胸肉煎至半熟时加入洋葱并炒软。4炒蔬菜。洋葱炒软时放入彩椒，待彩椒炒熟后放一勺盐，翻炒均匀。5拌芝士。离火将马斯卡波尼芝士倒入并搅拌均匀。6加热面饼，摆盘卷饼。将球生菜铺在面饼上，鸡胸肉等铺在球生菜上，将面饼卷好即可享用~", "raw_material": "原料：鸡胸肉、墨西哥面饼、球生菜、彩椒、盐、黑胡椒、卡真粉、色拉油、马斯卡波尼芝士。"}, "source_url": "https://home.meishichina.com/recipe-205265.html", "split": "foreign", "target_text": {"dish_name": "Burrito de pollo", "practice": "1Marinar la pechuga de pollo. Espolvorear una cucharada de sal, una cucharada de pimienta negra y una cucharada de sazonador Cajún sobre la pechuga de pollo, y mezclar uniformemente.\n2Dorar la pechuga de pollo. Calentar una sartén, verter aceite vegetal y, cuando el aceite empiece a humear, incorporar la pechuga de pollo marinada y cocinar a fuego lento.\n3Sofreír la cebolla. Cuando la pechuga de pollo esté a medio cocer, añadir la cebolla y sofreír hasta que se ablande.\n4Saltear las verduras. Cuando la cebolla esté tierna, añadir los pimientos; una vez que los pimientos estén cocidos, añadir una cucharada de sal y saltear uniformemente.\n5Mezclar con el queso. Retirar del fuego, verter el queso mascarpone y mezclar uniformemente.\n6Calentar las tortillas y armar los wraps. Colocar la lechuga iceberg sobre la tortilla, disponer la pechuga de pollo y el resto de los ingredientes encima de la lechuga, enrollar la tortilla y ¡listo para disfrutar!~", "raw_material": "Ingredientes: pechuga de pollo, tortillas mexicanas, lechuga iceberg, pimientos de colores, sal, pimienta negra, especias cajún, aceite vegetal, queso mascarpone."}}
{"canonical_name_zh": "墨西哥玉米脆饼", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:8cd586736f65cfe2237373c6", "language": "Spanish", "question_image_ids": {"dish_image": ["image:ef639af3768388ad7cab4f60"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "换了食材的“墨西哥玉米脆饼”", "practice": "1准备食材：生菜，胡萝卜，玉米脆饼2这份配料是：生菜，西红柿和芝士粒。3猪肉末用生粉，生抽加少许白糖搅拌均匀，腌制片刻。4买现成的玉米脆饼。5猪肉末炒直至变色。6加辣椒粉和孜然粉下去炒拌均匀。7试一试味道，合适了熄火。8炒好的肉馅。9拿一块脆饼将炒好的肉馅放进去。10然后上面放些生菜，胡萝卜（也可以是西红柿）芝士粒即可开吃了。又香又脆，非常美味！11这份的配料放了生菜，胡萝卜。", "raw_material": "原料：玉米脆饼、猪肉末、生菜碎粒、胡萝卜粒、芝士粒、西红柿粒、辣椒粉、孜然粉、生抽、白糖、生粉。"}, "source_url": "https://home.meishichina.com/recipe-79150.html", "split": "foreign", "target_text": {"dish_name": "Nachos reinterpretados", "practice": "1 Preparar los ingredientes: lechuga, zanahoria, tortillas de maíz crujientes.\n2 Los ingredientes para el acompañamiento son: lechuga, tomate y queso rallado.\n3 Mezclar la carne de cerdo picada con almidón de maíz, salsa de soja clara y una pizca de azúcar hasta que quede uniforme; marinar por unos momentos.\n4 Comprar las tortillas de maíz crujientes ya preparadas.\n5 Saltear la carne de cerdo picada hasta que cambie de color.\n6 Añadir chile en polvo y comino en polvo, salteando uniformemente.\n7 Probar el sazón y, cuando esté al punto, apagar el fuego.\n8 El relleno de carne ya salteado.\n9 Tomar una tortilla crujiente y colocar dentro el relleno de carne preparado.\n10 Después, añadir encima un poco de lechuga, zanahoria (o tomate) y queso rallado, y ya está listo para comer. ¡Crujiente, aromático y muy delicioso!\n11 Para esta ración se han utilizado lechuga y zanahoria como ingredientes adicionales.", "raw_material": "Ingredientes: tortilla chips, carne de cerdo picada, lechuga picada, zanahoria picada, queso en cubitos, tomate picado, chile en polvo, comino en polvo, salsa de soja clara, azúcar blanca, fécula de maíz."}}
{"canonical_name_zh": "墨西哥比萨", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:680959e852c4871fe1b773c9", "language": "Spanish", "question_image_ids": {"dish_image": ["image:e2326d484cdb073d18de1e24"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "美味的墨西哥比萨", "practice": "1准备好比萨饼的材料2将其放入面包机里（黄油除外），选择一个揉面程序10分钟3成团后，放入切成小块的软化黄油，再揉20分钟，不用出手套膜，只要黄油都融合了，而且面团光滑就可以了。4滚圆后，放入面包桶里，室温24度左右，开始发酵，大约90分钟左右，当然也可以不滚圆，直接盖上盖子发酵。5放酵大约为原来的2倍大，用蘸点干面粉，往面团中间一戳，出现一个洞，不立即回缩就是发酵好了，6将面团充分排气扣，滚圆松弛10--15分钟7将香肠切片，青椒和洋葱切小块备用，8将面团擀成薄饼，大小与比萨盘差不多大，放入比萨盘中，用叉子扎出小孔，9在上面涂上比萨酱10再撒上马苏里拉奶酪，青椒和洋葱碎，11摆上香肠片12烤箱200度，中层，12--15分钟13出炉的比萨再次撒上马苏里拉奶酪，放放烤箱，再烤3--5分钟，观察马苏里拉的状态，至其融化即可，不可烤得过久，会影响拉丝效果的。14出炉了，比萨可是要趁热吃的哦。", "raw_material": "原料：中筋面粉、酵母、盐、白砂糖、黄油、水、香肠、洋葱、青椒、马苏里拉奶酪、比萨酱、油。"}, "source_url": "https://home.meishichina.com/recipe-221582.html", "split": "foreign", "target_text": {"dish_name": "Pizza mexicana", "practice": "1Preparar los ingredientes para la masa de pizza2Colocarlos en la panificadora (excepto la mantequilla) y seleccionar un programa de amasado de 10 minutos3Una vez que se forme una bola, añadir la mantequilla ablandada cortada en trozos pequeños y amasar durante 20 minutos más; no es necesario alcanzar el punto de velo, basta con que la mantequilla se integre completamente y la masa quede lisa.4Tras bolear la masa, colocarla en el recipiente de la panificadora a una temperatura ambiente de unos 24 grados para iniciar la fermentación durante aproximadamente 90 minutos; también se puede omitir el boleado y simplemente tapar el recipiente para que fermente.5Cuando el volumen sea aproximadamente el doble del original, presionar el centro de la masa con un dedo enharinado; si se forma un agujero que no se retrae de inmediato, la fermentación está lista.6Desgasificar la masa por completo, bolear de nuevo y dejar reposar entre 10 y 15 minutos7Cortar la salchicha en rodajas, y el pimiento verde y la cebolla en trozos pequeños para tenerlos listos8Estirar la masa con un rodillo hasta formar un disco fino de un tamaño similar al molde de pizza, colocarla en el molde y pinchar la superficie con un tenedor9Untar la salsa para pizza por encima10Esparcir el queso mozzarella y los trozos de pimiento verde y cebolla11Disponer las rodajas de salchicha por encima12Hornear a 200 grados, en el estante medio, durante 12-15 minutos13Retirar la pizza del horno y espolvorear de nuevo con queso mozzarella, introducirla otra vez y hornear de 3 a 5 minutos más; observar el estado de la mozzarella hasta que se derrita, evitando hornear en exceso para no afectar su capacidad de estirarse.14¡Recién salida del horno! La pizza debe disfrutarse mientras está bien caliente.", "raw_material": "Ingredientes: harina de trigo de todo uso, levadura, sal, azúcar blanca, mantequilla, agua, salchicha, cebolla, pimiento verde, queso mozzarella, salsa para pizza, aceite."}}
{"canonical_name_zh": "鲜鱿鱼墨西哥沙拉", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:e94b0ba9cac44634fca32f3f", "language": "Spanish", "question_image_ids": {"dish_image": ["image:24d8d393fecd8057fce90fe8"], "practice_image": ["image:0a5e066a88734e2a2eab0eb8", "image:a53ad5ef142c9a08dafccf93", "image:40ca366ca18ad8ead045e842", "image:52dce00fc8daf83cd84abae2", "image:99074a381d5e11e7992d61c4", "image:15a2b478736c3697859008bd", "image:6079ce96c0e76881ceb65049", "image:8afbd123fd008ae8fcf97b9e", "image:fc1e5165bc3f665b42a57cb4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "鲜鱿鱼墨西哥沙拉", "practice": "1材料：鱿鱼\t1只生菜2片洋葱半个蒜3瓣黄瓜1/2根玉米1/3个黑豆10g红黄甜椒各1/2个调料：盐少许橄榄油适量丘比千岛酱适量2把准备好的蔬菜与鱿鱼洗净切好备用3、鱿鱼切圈，放入开水中焯熟。4黑豆泡过也一同放入鱿鱼里煮熟（鱿鱼熟了就可以先捞起）。5、黄瓜、蒜洋、葱切片，红黄甜椒切条，玉米对半切。6.锅内倒入调和油爆香大蒜。.7倒入蔬菜类炒熟，8生菜垫底，玉米煮熟剥成粒。9铺上鱿鱼圈撒上丘比千岛酱即可。", "raw_material": "原料：鱿鱼、生菜、黄瓜、洋葱、玉米、黑豆、红甜椒、黄甜椒、丘比千岛酱、蒜、盐、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-212258.html", "split": "foreign", "target_text": {"dish_name": "Ensalada mexicana de calamar", "practice": "1Ingredientes: 1 calamar 2 hojas de lechuga 1/2 cebolla 3 dientes de ajo 1/2 pepino 1/3 de mazorca de maíz 10g de frijoles negros 1/2 pimiento rojo y amarillo cada uno Condimentos: una pizca de sal aceite de oliva c.s. salsa Mil Islas Kewpie c.s.\n2Lavar y cortar los vegetales y el calamar preparados y reservar\n3、Cortar el calamar en aros y escaldar en agua hirviendo hasta que esté cocido.\n4Cocer los frijoles negros previamente remojados junto con el calamar (se puede retirar el calamar una vez que esté cocido).\n5、Cortar el pepino, el ajo y la cebolla en láminas, los pimientos rojo y amarillo en tiras y el maíz por la mitad.\n6.Verter aceite vegetal en la sartén y sofreír el ajo hasta que desprenda su aroma. .7\n7Incorporar los vegetales y saltear hasta que estén cocidos,\n8Colocar la lechuga como base, cocer el maíz y desgranarlo.\n9Disponer los aros de calamar por encima y añadir la salsa Mil Islas Kewpie al gusto.", "raw_material": "Ingredientes: calamar, lechuga, pepino, cebolla, maíz, frijoles negros, pimiento rojo, pimiento amarillo, salsa Mil Islas Kewpie, ajo, sal, aceite de oliva."}}
{"canonical_name_zh": "墨西哥鸡肉卷（仿制版）", "corrected_cuisine_proposal": "墨西哥菜", "dish_id": "dish:90938601fc00922a17e70b88", "language": "Spanish", "question_image_ids": {"dish_image": ["image:63d79e9dee22e740faf2772e"], "practice_image": ["image:840ade8f39d84ee58aaf86a7", "image:ac0e9f431de6be979adfe134", "image:8ab00c110eaaaeb06f91ed0d", "image:e8161c7b47871888dc9bc1eb", "image:7038b98274208a65dbad1357", "image:025be3560bc9b3fec9efb75c", "image:a41d04119b782896d9de577e", "image:583573b68224bd859567fee5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "墨西哥菜", "source_text": {"dish_name": "麦当劳版墨西哥鸡肉卷", "practice": "1鸡肉3-4厘米长度准备好，锅里放一勺油以后把鸡肉放进去炒到熟2鸡肉快熟了的时候可以放进墨西哥鸡肉卷料或辣椒粉和孜然粉，继续翻炒2-3分钟3准备好的墨西哥卷面皮放进微波炉热一下4准备好生菜，番茄和奶酪岁，番茄洗净后竖着切块5饼上放上生菜，鸡肉，番茄6放一些泰式甜辣酱7最后撒上奶酪碎。8包好即完成。", "raw_material": "原料：墨西哥卷面皮、鸡肉、番茄、生菜、泰式甜辣酱sweet chilli sauce、墨西哥调味料或辣椒孜然粉、奶酪碎。"}, "source_url": "https://home.meishichina.com/recipe-161570.html", "split": "foreign", "target_text": {"dish_name": "Wrap de pollo", "practice": "1Prepare el pollo en trozos de 3-4 cm de largo. Caliente una cucharada de aceite en una sartén y saltee el pollo hasta que esté cocido.2Cuando el pollo esté casi listo, puede añadir sazonador para tacos o chile en polvo y comino; continúe salteando por 2-3 minutos.3Caliente las tortillas para wraps en el microondas.4Prepare la lechuga, el tomate y el queso rallado; lave el tomate y córtelo verticalmente en trozos.5Coloque la lechuga, el pollo y el tomate sobre la tortilla.6Añada un poco de salsa de chile dulce tailandesa.7Por último, espolvoree el queso rallado.8Envuélvalo y estará listo.", "raw_material": "Ingredientes: tortillas de harina, pollo, tomate, lechuga, salsa de chile dulce tailandesa (sweet chilli sauce), sazonador mexicano o chile y comino en polvo, queso rallado."}}
{"canonical_name_zh": "意式罗勒青酱黄金面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:6fab9fc1090f310ce3713e48", "language": "Italian", "question_image_ids": {"dish_image": ["image:11c7552ef2b4d3b4aa462d0f"], "practice_image": ["image:3043b1984cc38f1e185e9629", "image:4bf366d1dda5586c9137fa39", "image:3f3a4d89b4ba52c858fa70b2", "image:44b91b90524218ab8d8446ef", "image:cbb1f17eefc825d52f520283", "image:d4ca674400ff9afc8bfd2e51", "image:4fa5ba37ede350e9b2029b90", "image:23cd94116ff6d30dbdd65fce", "image:bc3d0d5d658b3f8d4258ae5a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "CoCoLc 的私菜食谱经－－意式罗勒青酱黄金面", "practice": "1意式黄金面，意式罗勒青酱，盐，胡椒粉（黑，白胡椒粉均可），奶酪粉，意式罗勒。2将意式罗勒青酱，盐，胡椒粉，奶酪粉顺序的放入调理容器里，备用即可。（奶酪粉以个人喜好亦可亦无。喜爱辣味的，自行加上辣椒粉或生辣椒切碎即可。）3备用的煮锅里加水，待水沸腾。4步骤（3）之后，将有漏勺的放入面条，再放入煮锅里。（以个人喜好，不使用漏勺亦可）5步骤（4）之后，使用面钳夾（或调理筷子）将面条均匀的戳开，沸腾之后，捞起即可。6步骤（5）之后，备用的步骤（2）倒入面条，加上煮面的汤汁（汤匙）两勺。7步骤（6）之后，使用面钳夾（或调理筷子）搅拌均匀即可。8步骤（7）之后，拼盘再放上意式罗勒即可。9成品图。", "raw_material": "原料：意式黄金面、意式罗勒青酱、盐、胡椒粉、适量、意式罗勒、煮面的汤汁。"}, "source_url": "https://home.meishichina.com/recipe-326154.html", "split": "foreign", "target_text": {"dish_name": "Pasta all'uovo al pesto genovese", "practice": "1 Pasta dorata italiana, pesto di basilico alla genovese, sale, pepe (nero o bianco), formaggio grattugiato, basilico fresco.\n2 Unire in un contenitore il pesto di basilico, il sale, il pepe e il formaggio grattugiato nell'ordine indicato e tenere da parte. (Il formaggio grattugiato può essere aggiunto o meno a piacere. Per chi ama il piccante, aggiungere a piacere peperoncino in polvere o fresco tritato.)\n3 Versare l'acqua in una pentola e attendere che raggiunga il bollore.\n4 Dopo il passaggio (3), mettere la pasta in un cestello forato (o colino) e immergerla nella pentola. (A seconda della preferenza, è possibile non utilizzare il cestello.)\n5 Dopo il passaggio (4), utilizzare le pinze da cucina (o le bacchette) per separare uniformemente la pasta; una volta ripreso il bollore, scolare.\n6 Dopo il passaggio (5), versare sulla pasta il condimento preparato al punto (2) e aggiungere due cucchiai di acqua di cottura della pasta.\n7 Dopo il passaggio (6), mescolare bene il tutto con le pinze (o le bacchette).\n8 Dopo il passaggio (7), impiattare e guarnire con foglie di basilico fresco.\n9 Foto del piatto finito.", "raw_material": "Ingredienti: Pasta (qualità oro)、Pesto alla genovese、Sale、Pepe、q.b.、Basilico、Acqua di cottura della pasta。"}}
{"canonical_name_zh": "中西结合的南瓜酱意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:1ced2c04c4232f7f8748a924", "language": "Italian", "question_image_ids": {"dish_image": ["image:e743ad9b701f99de35c39c47"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "中西结合的南瓜酱意大利面", "practice": "1首先将半个小南瓜切块，洋葱小半个切丝，绞肉一小团，芹菜三、四根切末（我准备的是两人份哈，午餐、晚餐一块解决）。平底锅加热，放入洋葱烤干，滴几滴橄榄油（因为绞肉会出油，所以只要两、三滴就够把洋葱炒香），放入绞肉、南瓜炒散至肉出油花，加入一勺糖炒匀，加入酱油（酱油本身就会咸了，所以没放盐，对了我还加入了一小撮的意大利面香料，没有也无所谓的）炒香后加入开水，水以刚好跟锅里的料平就行，加盖将南瓜闷烂（水不要收干了，要不酱太干），用锅铲子将南瓜压成泥2压了一半的样子3压成泥状后关火散入芹菜末拌匀，大功告成~4边煮酱时边烧水，水开后加入一勺盐（也可滴入几滴油，这样面起锅后不会粘在一块，不放也行），意大利面（或通心粉，随自己喜爱，量自己定哈）以散状放入锅内（通心粉直接下锅就行），煮8-10分钟（每种牌子的面规定不一样，大同小意）起锅，放入西兰花氽烫，因为烫面的水里有盐，而且面含维B可以包裹住西兰花的营养跟维生素，菜在烫好后也会绿油油的，所以在煮好面后再放入西兰花（当然不一定只能放西兰花，请各位自己发挥，啊~忘了拍照了）5将面放在中间，边上按个人喜欢摆上蔬菜，最后淋上南瓜酱南瓜、洋葱、西兰花是很好的抗癌、减肥食品，加了少许肉末达到营养均衡，俺胃口不大，面煮的比较少，但南瓜含淀粉，会有饱腹感，所以表太贪心下太多面哈~开动~", "raw_material": "原料：小金瓜、绞肉、洋葱、芹菜、酱油、糖。"}, "source_url": "https://home.meishichina.com/recipe-55691.html", "split": "foreign", "target_text": {"dish_name": "Pasta alla crema di zucca fusion", "practice": "1 Innanzitutto tagliare a cubetti mezza zucca piccola, affettare a striscioline mezza cipolla piccola, preparare una piccola porzione di carne macinata e tritare tre o quattro coste di sedano (le dosi sono per due persone, per coprire pranzo e cena). Scaldare una padella, tostare la cipolla a secco, aggiungere qualche goccia d'olio d'oliva (poiché la carne macinata rilascerà il suo grasso, bastano due o tre gocce per far soffriggere la cipolla), aggiungere la carne macinata e la zucca, saltando finché la carne non inizia a rilasciare il suo grasso. Unire un cucchiaio di zucchero e mescolare bene, aggiungere la salsa di soia (essendo già salata non ho aggiunto sale; ho aggiunto anche un pizzico di erbe per pasta, ma è facoltativo). Una volta insaporito, versare acqua bollente a filo degli ingredienti, coprire e stufare finché la zucca non diventa tenera (attenzione a non far asciugare completamente l'acqua, altrimenti il condimento risulterà troppo secco). Usando una spatola, schiacciare la zucca fino a ridurla in purea 2 Quando è schiacciata a metà 3 Una volta ridotta in purea, spegnere il fuoco, cospargere con il sedano tritato e mescolare bene; il gioco è fatto~ 4 Mentre il sugo cuoce, portare a bollore l'acqua. Quando bolle, aggiungere un cucchiaio di sale (si possono aggiungere anche alcune gocce d'olio per evitare che la pasta si attacchi, ma non è indispensabile). Calare gli spaghetti a raggiera (se si usano i maccheroni, versarli direttamente) e cuocere per 8-10 minuti (i tempi variano leggermente a seconda della marca). Scolare la pasta e sbollentare i broccoli nella stessa acqua; poiché l'acqua è salata e contiene la vitamina B rilasciata dalla pasta, aiuterà a preservare i nutrienti e le vitamine dei broccoli, mantenendoli di un verde brillante. È quindi meglio sbollentare la verdura dopo aver cotto la pasta (naturalmente si possono usare anche altre verdure a piacere; ah, ho dimenticato di scattare la foto!) 5 Disporre la pasta al centro del piatto, guarnire con le verdure intorno secondo il proprio gusto e infine irrorare con il sugo di zucca. Zucca, cipolla e broccoli sono ottimi alimenti con proprietà antitumorali e adatti alla dieta; l'aggiunta della carne macinata garantisce l'equilibrio nutrizionale. Io non ho molto appetito e ho cotto poca pasta, ma poiché la zucca è ricca di amido e dà un forte senso di sazietà, consiglio di non esagerare con le dosi~ Buon appetito", "raw_material": "Ingredienti: zucca gialla piccola, carne macinata, cipolla, sedano, salsa di soia, zucchero."}}
{"canonical_name_zh": "菠菜意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:130a5810de44366d4d61e295", "language": "Italian", "question_image_ids": {"dish_image": ["image:614c205f9a688979272eee12"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "减肥餐～菠菜意面", "practice": "1根据食材的种类和重量，备好2菠菜洗净，摘叶3菠菜叶煮水4菠菜叶倒入搅拌机5加入5毫升牛奶6意面水煮熟，捞出7热锅，下黄油和蒜头8加入榨好的菠菜汁9放入煮好的意面10收汁就可以了11成品图", "raw_material": "原料：菠菜、意面、牛奶、盐、黑胡椒、披萨草、黄油、蒜。"}, "source_url": "https://home.meishichina.com/recipe-479805.html", "split": "foreign", "target_text": {"dish_name": "Pasta agli spinaci", "practice": "1Preparare gli ingredienti in base alla tipologia e al peso\n2Lavare gli spinaci e mondare le foglie\n3Sbollentare le foglie di spinaci\n4Versare le foglie di spinaci nel frullatore\n5Aggiungere 5 ml di latte\n6Cuocere la pasta in acqua bollente e scolarla\n7Scaldare la padella e aggiungere burro e aglio\n8Aggiungere la crema di spinaci ottenuta\n9Unire la pasta cotta\n10Far restringere il condimento ed è pronto\n11Foto del piatto finito", "raw_material": "Ingredienti: spinaci, pasta, latte, sale, pepe nero, origano, burro, aglio."}}
{"canonical_name_zh": "咖喱烩意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:3a16c2a6a9f4c2ac15637918", "language": "Italian", "question_image_ids": {"dish_image": ["image:e7e9eb86475b9396cd185452"], "practice_image": ["image:e1e251a88bdafb24ca6d9ce9", "image:e316c91dba3b90ddb77191cb", "image:b02d7ddca4d11f7b189fb5df", "image:ca1c9b29884a4155b31859c0", "image:9aa97c7b7b5e36b6bf446cfc", "image:7a947552243ac37caaf23e44", "image:578b77f8d02846a76c8971bc", "image:5540e704e138f1423ad13228", "image:36c21746183b4939f6df903f", "image:1cc7aecd182f8281c01c46fa"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "咖喱烩意面", "practice": "1洋葱头切丁，土豆、胡萝卜切丁，生菜洗净备用，准备好其他材料。2锅中做水，烧沸后加一勺盐，倒入意面，煮5分钟，不停地搅锅。3倒入丸子，继续煮5分钟，同时不停地搅锅。4分别捞出丸子、意面，意面过冷水。5锅做底油，6、7分热时下洋葱煸炒。6待洋葱煸至透明、出味儿，下胡萝卜丁、咖喱粉煸炒。7下土豆煸炒。8倒入适量水（煮面时候剩的），和100毫升牛奶，煮沸后转小火。9煮至汤汁收浓，倒入水淀粉，倒入煮好的丸子，加适量盐、糖调味。10煮至汤汁浓厚，下煮好的面翻拌均匀，盛在铺了生菜的盘子上即可。亦菜亦饭，很是方便好吃呢。", "raw_material": "原料：意大利蝴蝶面、洋葱头、小土豆、胡萝卜、生菜、各式丸子、牛奶、咖喱粉、盐、糖、水淀粉。"}, "source_url": "https://home.meishichina.com/recipe-19858.html", "split": "foreign", "target_text": {"dish_name": "Pasta al curry", "practice": "1 Tagliare la cipolla a dadini, tagliare le patate e le carote a cubetti, lavare la lattuga e tenerla da parte; preparare gli altri ingredienti. 2 Mettere l'acqua in una pentola, una volta raggiunto il bollore aggiungere un cucchiaio di sale, versare la pasta e cuocere per 5 minuti, mescolando continuamente. 3 Aggiungere le polpette e continuare la cottura per altri 5 minuti, sempre mescolando continuamente. 4 Scolare separatamente le polpette e la pasta, passando quest'ultima sotto l'acqua fredda. 5 Scaldare un filo d'olio in una padella e, quando avrà raggiunto una temperatura medio-alta, soffriggere la cipolla. 6 Quando la cipolla risulta traslucida e fragrante, aggiungere i cubetti di carota e il curry in polvere, facendoli saltare. 7 Aggiungere le patate e continuare a soffriggere. 8 Versare una quantità adeguata di acqua (utilizzando quella di cottura della pasta) e 100 ml di latte; portare a bollore e poi abbassare la fiamma. 9 Cuocere finché il fondo di cottura non si addensa, versare l'amido sciolto in acqua, aggiungere le polpette cotte e regolare di sale e zucchero. 10 Cuocere fino a ottenere una salsa densa, unire la pasta precedentemente cotta e amalgamare bene il tutto; servire su un piatto foderato con le foglie di lattuga. È un piatto unico completo, molto pratico e saporito.", "raw_material": "Ingredienti: farfalle, cipolla, patate novelle, carote, lattuga, polpette assortite, latte, curry in polvere, sale, zucchero, amido sciolto in acqua."}}
{"canonical_name_zh": "咖喱鸡肉宽意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:311b3a48cfa7d981c623548d", "language": "Italian", "question_image_ids": {"dish_image": ["image:aeb7fe1e84a2ccf66dcf8853"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "咖喱鸡肉宽意面", "practice": "1鸡脯肉洗净，切小块，倒入料酒和淀粉，腌制一下2准备一袋意面，建议最好应那种细圆棍意面，我这个是宽意面，好像韭叶挂面呀~3烧开水，放入少量盐和橄榄油，煮意面4一直大火煮，注意搅拌，小心糊锅5煮到软硬适中，也就是你能接受的软硬程度，捞出来，沥干水，拌上橄榄油6青椒，洗干净，去蒂7切成小块8炒锅放入适量色拉油，加热，开始炒鸡脯肉9打开一盒咖喱10倒入热水，放入咖喱11大火煮开12放入青椒块13倒入煮好的意面14拌好，ok15这个是成品，放上叉子，看起来还有那么点西餐味。16你要是放双筷子，完全感觉就是中式拌面条哈~~~", "raw_material": "原料：意面、青椒、鸡脯肉、咖喱、盐、料酒。"}, "source_url": "https://home.meishichina.com/recipe-63653.html", "split": "foreign", "target_text": {"dish_name": "Pappardelle al curry e pollo", "practice": "1Lavare il petto di pollo, tagliarlo a cubetti, aggiungere il vino da cucina e l'amido, e lasciar marinare brevemente.\n2Preparare una confezione di pasta; si consiglia di utilizzare spaghetti sottili, io qui ho usato della pasta larga che somiglia quasi a delle fettuccine piatte~\n3Portare l'acqua a bollore, aggiungere un pizzico di sale e un filo d'olio d'oliva, quindi cuocere la pasta.\n4Continuare la cottura a fuoco vivo, mescolando spesso per evitare che la pasta si attacchi al fondo.\n5Cuocere fino a raggiungere la consistenza desiderata (al dente), scolare e condire con olio d'oliva.\n6Lavare il peperone verde e rimuovere il picciolo.\n7Tagliarlo a pezzetti.\n8Scaldare una quantità adeguata di olio di semi in un wok o in padella e iniziare a saltare il petto di pollo.\n9Aprire una confezione di curry.\n10Versare l'acqua calda e aggiungere il curry.\n11Portare a bollore a fuoco alto.\n12Aggiungere i pezzi di peperone verde.\n13Unire la pasta precedentemente cotta.\n14Mescolare bene, ed è pronto.\n15Ecco il risultato finale; servito con la forchetta, ha proprio l'aspetto di un piatto occidentale.\n16Se lo mangiassi con le bacchette, sembrerebbero proprio dei classici noodles saltati alla cinese ahah~~~", "raw_material": "Ingredienti: pasta, peperone verde, petto di pollo, curry, sale, vino da cucina."}}
{"canonical_name_zh": "培根小披萨", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:0392f78551767c9639e65237", "language": "Italian", "question_image_ids": {"dish_image": ["image:150b894393ab3db71bbcc583"], "practice_image": ["image:79184b56e26dd48ceb6d6f2b", "image:2e5ed672a33882e84d8d1d53", "image:8a5a799ac79253b1d88d45af", "image:33000020734a264b00e73188", "image:7dcf36c4da64c804ed0f9333", "image:a24bc53d7664cbf386f8bed1", "image:c9e95c22df5057ade080cc06"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "培根小披萨", "practice": "1青红椒洗净切成粒，培根也切成粒，马苏芝士刨丝，备用。2如图所示，面包片用剪刀剪开。31.剪开的面包片折成小花形状，放入烤碗，如果有合适的纸盒也是可以的。2.培根粒放入平盘内尽量铺开，盖上盖不要密封，放微波炉，中高火叮一分钟左右，熟透即可，然后和青红椒拌匀。4预热烤箱170度。往面包中间挤少许沙拉酱，再将拌匀的培根填进去，填多少随意。5撒上芝士和披萨草。6送入烤箱中下层，170度约10分钟，芝士融化即可。其实烤前可以磨点黑椒进去，但是我忘了。7培根本身带有咸鲜的味道，所以没有加入任何调料也是很出味的。如果喜欢面包酥脆的口感，可以适当延长烘烤时间哦。", "raw_material": "原料：面包片、培根、青红椒、马苏芝士、披萨草、沙拉酱。"}, "source_url": "https://home.meishichina.com/recipe-264976.html", "split": "foreign", "target_text": {"dish_name": "Pizzetta alla pancetta", "practice": "1Lavare i peperoni verdi e rossi e tagliarli a cubetti; tagliare a cubetti anche il bacon e grattugiare la mozzarella, quindi tenere da parte. 2Come mostrato in figura, tagliare le fette di pane con le forbici. 31. Piegare le fette di pane tagliate a forma di fiore e adagiarle in una pirofila da forno (o, se disponibili, in appositi pirottini di carta). 2. Disporre i cubetti di bacon su un piatto piano distribuendoli il più possibile, coprire senza sigillare e cuocere nel microonde a potenza medio-alta per circa un minuto fino a cottura completa, quindi mescolarli con i peperoni. 4Preriscaldare il forno a 170 gradi. Spremere un po' di salsa salad (tipo maionese) al centro del pane e farcire con il mix di bacon preparato, nella quantità desiderata. 5Spolverare con la mozzarella e l'origano (erbe per pizza). 6Infornare nel ripiano medio-basso a 170 gradi per circa 10 minuti, finché il formaggio non si sarà fuso. In realtà, si potrebbe macinare del pepe nero prima della cottura, ma l'ho dimenticato. 7Il bacon ha già un sapore sapido e deciso, quindi il risultato sarà ottimo anche senza aggiungere altri condimenti. Se si desidera una consistenza del pane più croccante, è possibile prolungare leggermente il tempo di cottura.", "raw_material": "Ingredienti: fette di pane, bacon, peperoni verdi e rossi, mozzarella, origano, maionese."}}
{"canonical_name_zh": "培根番茄意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:b079a5805a55138d955014c0", "language": "Italian", "question_image_ids": {"dish_image": ["image:8d4b5d44918bbd2c4bda8146"], "practice_image": ["image:a483adf6c251f86d19b17e74", "image:92abe531a60935ad8f4cc791", "image:e23635939e815e0f67fc2fee", "image:954f71b07abe355cb59af376", "image:633b39a20d10a2008afe7353", "image:ab8c60ae68df90aceb356757", "image:f05771c0b8f862970afc08c7", "image:cc31edbba7b38ab2d9fe4c5c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "培根番茄意大利面", "practice": "1准备好材料。2水煮开后放入面条，水中加盐，防止面条粘在一起。3洋葱切丝，培根切片，大片，吃着比较过瘾。4在油温4成热放入洋葱稍微炒香，随即下培根翻炒，加入糖，尽可能在油温不高的时候下锅，这样培根会很嫩。5加入适量番茄酱，按个人喜好。一起翻炒，加入一点水，多炒一会儿。6面条煮大概7分钟出锅过凉水，这样面条才不会粘起来。7将面条直接到入锅中翻炒，使酱汁均匀拌在面上。8因为闺女不吃胡椒粉，偶就没放，装盘即可。", "raw_material": "原料：意大利面条、洋葱、番茄酱、培根、糖、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-62071.html", "split": "foreign", "target_text": {"dish_name": "Pasta all'Amatriciana", "practice": "1 Preparare gli ingredienti. 2 Quando l'acqua bolle, calare la pasta e salare l'acqua per evitare che si attacchi. 3 Tagliare la cipolla a listarelle e il bacon a fette grandi per renderlo più appetitoso. 4 Quando l'olio raggiunge una temperatura moderata, aggiungere la cipolla per farla appassire leggermente, quindi unire il bacon e saltare il tutto aggiungendo lo zucchero; è preferibile aggiungere il bacon quando l'olio non è troppo caldo per mantenerlo tenero. 5 Aggiungere la salsa di pomodoro a piacere. Saltare insieme, aggiungere un po' d'acqua e cuocere ancora per qualche minuto. 6 Cuocere la pasta per circa 7 minuti, scolarla e passarla sotto l'acqua fredda per evitare che si attacchi. 7 Versare la pasta direttamente in padella e saltarla per distribuire uniformemente il condimento. 8 Siccome mia figlia non mangia pepe, non l'ho aggiunto; impiattare e servire.", "raw_material": "Ingredienti: pasta, cipolla, salsa di pomodoro, bacon, zucchero, sale, pepe."}}
{"canonical_name_zh": "墨鱼意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:a96586cb5013704445356a05", "language": "Italian", "question_image_ids": {"dish_image": ["image:6eeaf0f092966492b9ea31dc"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "墨鱼意面", "practice": "1挑两个新鲜的墨鱼很重要2小心的清理，把墨汁袋完整的拿出来待用，把墨鱼剥皮洗净待用。3准配好备料（洋葱和墨鱼切丁）4意面下咸水里煮5取一锅热油，放入大蒜和洋葱用小火煎出香味。6倒入墨鱼丁翻炒7墨鱼变色后，倒入切好的香菜翻拌匀。8调入盐和胡椒粉，倒入葡萄酒拌匀。9盖上锅盖小火煮10分钟10把一袋墨汁整个放在锅里11用木勺轻轻的捅破，拌均匀。12倒入煮好的意面拌匀，就可以装盘享用了。", "raw_material": "原料：新鲜墨鱼、长条意面、香菜、洋葱、大蒜、盐、黑胡椒粉、白葡萄酒、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-54955.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti al nero di seppia", "practice": "1Scegliere due seppie fresche è molto importante2Pulirle con cura, estrarre la sacca del nero mantenendola intatta e tenerla da parte, spellare e lavare le seppie e tenerle da parte.3Preparare gli ingredienti (tagliare la cipolla e le seppie a cubetti)4Cuocere la pasta in acqua salata5Scaldare l'olio in una padella, aggiungere l'aglio e la cipolla e soffriggere a fuoco basso finché non sprigionano il loro aroma.6Versare le seppie a cubetti e saltarle7Quando le seppie cambiano colore, aggiungere il prezzemolo tritato e mescolare bene.8Condire con sale e pepe, versare il vino e mescolare bene.9Coprire con il coperchio e cuocere a fuoco lento per 10 minuti10Mettere l'intera sacca del nero nella padella11Romperla delicatamente con un cucchiaio di legno e mescolare uniformemente.12Unire la pasta cotta, mescolare bene e servire.", "raw_material": "Ingredienti: seppie fresche, pasta lunga, coriandolo, cipolla, aglio, sale, pepe nero macinato, vino bianco, olio d'oliva."}}
{"canonical_name_zh": "奶油培根意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:06e107972fbab563201d8fc5", "language": "Italian", "question_image_ids": {"dish_image": ["image:20615c59b07f25fe2dd6aaae"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "奶油培根意大利面", "practice": "1奶油白酱做法：黄油放锅里用小火加热至溶化。2倒入高筋粉搅拌均匀。3再慢慢加入清水，每次加一点，然后拌匀了再加下一次。4搅拌至无颗粒的顺滑状。5倒入牛奶。6加盐，小火煮沸，边煮边搅，以免糊底。7最后煮成粘稠的酱状即可。8意大利面做法：意大利面煮熟，捞出沥干水分。9加少许橄榄油拌匀，防止粘连。10蛋黄加一大勺奶酪粉，拌匀备用。11口蘑洗净，培根切小片；口蘑也切片备用。12炒锅烧热，倒入适量橄榄油。13放入蒜末爆香。14加培根略煎一下，至香味散出。15再放入口蘑炒软。16加奶油白酱和鲜奶油。17把锅中所有食材炒匀。18倒入意大利面拌匀。19放入盐和黑胡椒粉调味，拌匀。20拌匀后熄火，将蛋黄奶酪酱立即倒入，迅速将蛋黄奶酪酱与面条拌匀，盛盘，撒上香菜末即完成。", "raw_material": "原料：黄油、高筋粉、水、牛奶、盐、鸡精、白糖、意大利面、培根、口蘑、奶酪粉、鸡蛋黄、橄榄油、蒜末、奶油白酱、鲜奶油、香菜末、盐、黑胡椒。"}, "source_url": "https://home.meishichina.com/recipe-108763.html", "split": "foreign", "target_text": {"dish_name": "Pasta alla Carbonara", "practice": "1Preparazione della salsa bianca: far sciogliere il burro in una padella a fuoco basso. 2Versare la farina di forza e mescolare uniformemente. 3Aggiungere lentamente l'acqua, un po' alla volta, mescolando bene prima di ogni aggiunta successiva. 4Mescolare fino a ottenere un composto liscio e senza grumi. 5Versare il latte. 6Aggiungere il sale e portare a bollore a fuoco basso, mescolando continuamente per evitare che il composto si attacchi al fondo. 7Cuocere fino a ottenere la consistenza di una salsa densa. 8Preparazione della pasta: cuocere la pasta, scolarla e lasciarla sgocciolare. 9Aggiungere un filo d'olio d'oliva e mescolare per evitare che si attacchi. 10Unire il tuorlo d'uovo con un cucchiaio di formaggio grattugiato e mescolare bene. 11Lavare i funghi e tagliare il bacon a pezzetti; affettare anche i funghi e tenere da parte. 12Scaldare una padella e versare una quantità adeguata di olio d'oliva. 13Aggiungere l'aglio tritato e soffriggere finché non sprigiona il suo profumo. 14Aggiungere il bacon e rosolarlo leggermente fino a quando non rilascia il suo aroma. 15Aggiungere i funghi e saltarli finché non si ammorbidiscono. 16Aggiungere la salsa bianca e la panna fresca. 17Mescolare bene tutti gli ingredienti nella padella. 18Versare la pasta e amalgamare il tutto. 19Condire con sale e pepe nero, quindi mescolare. 20Dopo aver mescolato, spegnere il fuoco, versare immediatamente il composto di tuorlo e formaggio, amalgamare rapidamente la salsa alla pasta, impiattare e completare con una spolverata di coriandolo tritato.", "raw_material": "Ingredienti: burro, farina di forza, acqua, latte, sale, dado di pollo, zucchero, pasta, pancetta, funghi champignon, formaggio grattugiato, tuorlo d'uovo, olio d'oliva, aglio tritato, salsa bianca, panna fresca, coriandolo tritato, sale, pepe nero."}}
{"canonical_name_zh": "奶油白酱三色意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:1d8d1b5ab76633ec32b9edda", "language": "Italian", "question_image_ids": {"dish_image": ["image:8664c68a66e52478d1dc4b5a"], "practice_image": ["image:6293980e1062c4fb5ed86c31", "image:c86c47cb0e7d21932d972fa0", "image:56c6c70e9f954566221d8327", "image:f7b79c8305920643bf4554df", "image:5907deb8696c9a4194704491", "image:11defeafb911f6a7aa411830", "image:9944ecb616b5af6322f95d31", "image:1b72c06e0c91b6eff970a3d1", "image:c8adff84890a73b5aeef9d6e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "奶油白酱三色意面", "practice": "1洋葱、胡萝卜、自制肉饼分别切丁备用。2煮面，开水下锅放盐、油煮12~15分钟。3热锅下油，先后放入胡萝卜、洋葱、肉饼炒熟盛起备用。4做奶油白酱，热锅融化黄油。5放入面粉，炒匀。6放入牛奶，烧至粘稠。7放入先前炒好的酱料。8放入意面翻炒，并用盐、鸡精调味。9盛起，装碗，开吃！", "raw_material": "原料：三色螺丝意面 、黄油、面粉 、牛奶 、洋葱、胡萝卜、自制肉饼 、盐、鸡精 。"}, "source_url": "https://home.meishichina.com/recipe-20611.html", "split": "foreign", "target_text": {"dish_name": "Pasta tricolore alla panna", "practice": "1Tagliare a dadini la cipolla, la carota e il tortino di carne fatto in casa e tenere da parte. 2Cuocere la pasta in acqua bollente con l'aggiunta di sale e olio per 12~15 minuti. 3Scaldare l'olio in una padella, aggiungere in sequenza la carota, la cipolla e la carne, far saltare fino a cottura e mettere da parte. 4Per la salsa bianca, far sciogliere il burro in una padella calda. 5Aggiungere la farina e mescolare bene. 6Versare il latte e cuocere fino a ottenere una consistenza densa. 7Unire il condimento precedentemente saltato. 8Aggiungere la pasta e saltare in padella, regolando di sale e brodo granulare di pollo. 9Impiattare e servire. Buon appetito", "raw_material": "Ingredienti: fusilli tricolore, burro, farina, latte, cipolla, carota, hamburger di carne fatto in casa, sale, dado di pollo granulare."}}
{"canonical_name_zh": "家常意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:3f6a2ecbdce5d18968fcedcf", "language": "Italian", "question_image_ids": {"dish_image": ["image:8500a56bb7dfd43575ed7d54"], "practice_image": ["image:a7ddcf50f889b5649c5b49f2", "image:f64929e6045fb830f92b183d", "image:53cb264dfd6614d568425a73", "image:80f217918bba5ec9ddd21228", "image:c203645d9e239295f3093901", "image:4279614a30c21643cb64cce8", "image:344ea683ec5f74a648497f36", "image:167ef07448ece48f725e7ccc", "image:0d55f0842e6bc3d787f12dfe", "image:6c7476877e492bd00fe4ae53"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "家常意大利面", "practice": "1准备好的原料。2锅中水烧开，放一点盐，一点油。3放入意大利面，转中火煮10分钟左右。4煮至面条无白芯就可以了。5捞出装盘（天冷时做的没有过凉水）。6把意大利面肉酱连包装放煮面锅里加热三分钟。7取出意大利面肉酱包，把酱汁直接浇在煮好的面条上（根据个人口感调节酱料多少）。8成品。9成品。10拌匀开吃。。。", "raw_material": "原料：意大利面、意大利面肉酱。"}, "source_url": "https://home.meishichina.com/recipe-336820.html", "split": "foreign", "target_text": {"dish_name": "Pasta casalinga", "practice": "1Preparare gli ingredienti.\n2Portare l'acqua a bollore in una pentola, aggiungere un pizzico di sale e un filo d'olio.\n3Calare la pasta e cuocere a fuoco medio per circa 10 minuti.\n4Cuocere finché la pasta non presenta più l'anima bianca centrale.\n5Scolare e impiattare (non sciacquare sotto l'acqua fredda se preparato durante la stagione fredda).\n6Mettere la confezione del ragù direttamente nella pentola dell'acqua per riscaldarla per tre minuti.\n7Estrarre la busta del ragù e versare il condimento direttamente sulla pasta (regolare la quantità di salsa in base al gusto personale).\n8Piatto pronto.\n9Piatto pronto.\n10Mescolare bene e gustare...", "raw_material": "Ingredienti: pasta, ragù."}}
{"canonical_name_zh": "微波炉披萨", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:954ad6c721a8602f959948fe", "language": "Italian", "question_image_ids": {"dish_image": ["image:fa01c749869f1cf4dfad3591"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "微波炉披萨", "practice": "1准备主料2准备辅料3和面：（首先说明一下，俺的和面技术差到极点，面团很难看，以前没做过面活，见笑！）把干酵母用温水搅匀，同时适量的牛奶，糖，盐，少量植物油和面，和成面团，盖上保鲜膜（家里没找到保鲜膜，把塑料袋撕开代替），屋里温度比较低了，面团上可以盖个小棉被啥的保温，大约一个小时吧。4披萨托盘：没有专业的，家里的平口菜盘5制作面饼：面发好后，去气泡，继续揉，大约半小时左右，在盘子里均匀涂一层植物油，放上面团，用手均匀码平，（在网上看到高手都是用擀面杖擀的，这个俺也玩不转。。）先放在微波炉里大火5分钟，感觉效果不太好，似乎不熟啊，于是想到放到锅里烙一下，家里也没平底锅，炒菜的大瓢将就了。。。结果似乎烙过头了，呵呵，不过不影响下一步制作的，呵呵6面饼涂抹一层番茄酱7再放一层马苏里拉奶酪8继续加料，喜欢啥放啥9继续加，为了增加口感，又铺了一层芝士片，另外、：火腿，虾仁，圆头菇，香菇，都是先在炒锅里预先炒的八成熟的，就是怕微波炉不给力，做不熟。目前看来这样做是有必要的。10最后再来一层马苏里拉11最后一步，烤！哈哈微波炉大火先5分钟，然后视熟的情况定时间，大约不会超过10分钟12出炉啦！（感觉最后放上的菠萝有点影响效果）13拉丝效果还是不错的(手机拍的，有点模糊）14拉丝效果（马苏里拉再多点就好啦，哈哈，不过这东西小贵啊。。）15再来杯红酒，享受一下自己的杰作吧！", "raw_material": "原料：高筋面粉、奶酪、芝士片、牛奶、鸡蛋、黄油、火腿、圆头菇、蘑菇、彩椒、西红柿、黄瓜、虾仁。"}, "source_url": "https://home.meishichina.com/recipe-117387.html", "split": "foreign", "target_text": {"dish_name": "Pizza al microonde", "practice": "1Preparare gli ingredienti principali\n2Preparare i condimenti\n3Impastare: (Prima di tutto, una piccola precisazione: la mia tecnica di impasto è pessima, il panetto è bruttino e non avevo mai fatto lavori con la farina prima d'ora, non ridete!) Sciogliere il lievito secco in acqua tiepida, aggiungendo contemporaneamente una quantità adeguata di latte, zucchero, sale e un po' di olio vegetale per impastare. Lavorare fino a ottenere un panetto e coprire con della pellicola trasparente (non avendola trovata in casa, ho usato un sacchetto di plastica tagliato). Poiché la temperatura in casa è piuttosto bassa, si può coprire il panetto con una piccola coperta o qualcosa di simile per tenerlo al caldo; lasciar lievitare per circa un'ora.\n4Teglia per pizza: Non avendone una professionale, ho usato un comune piatto piano da portata.\n5Realizzazione della base: Una volta lievitato l'impasto, sgonfiarlo dalle bolle d'aria e continuare a impastare per circa mezz'ora. Ungere uniformemente il piatto con un velo di olio vegetale, adagiarvi il panetto e stenderlo uniformemente con le mani (ho visto online che i professionisti usano il mattarello, ma io non so proprio usarlo...). All'inizio l'ho messo nel microonde alla massima potenza per 5 minuti, ma l'effetto non mi convinceva, sembrava crudo; così ho pensato di ripassarlo in padella. Non avendo una padella antiaderente piatta, ho ripiegato su un wok... il risultato è che sembra un po' troppo cotto, ahah, ma non pregiudica il passaggio successivo, ahah.\n6Spalmare uno strato di passata di pomodoro sulla base della pizza.\n7Aggiungere uno strato di mozzarella.\n8Continuare a farcire, aggiungendo ciò che più si desidera.\n9Continuare ad aggiungere ingredienti: per migliorare la consistenza ho aggiunto anche uno strato di formaggio a fette; inoltre: prosciutto, gamberetti, funghi champignon e funghi shiitake sono stati tutti precedentemente saltati in padella fino a una cottura dell'80%, per paura che il microonde non fosse abbastanza potente e non li cuocesse bene. A quanto pare, è stato necessario farlo.\n10Infine, un ultimo strato di mozzarella.\n11Ultimo passaggio, cuocere! Ahah, nel microonde alla massima potenza prima per 5 minuti, poi regolare il tempo in base al grado di cottura; in totale non dovrebbero volerci più di 10 minuti.\n12Sfornata! (Ho l'impressione che l'ananas aggiunto alla fine abbia rovinato un po' l'estetica).\n13L'effetto filante è comunque buono (foto scattata con il cellulare, un po' sfocata).\n14Effetto filante (sarebbe stato meglio con un po' più di mozzarella, ahah, ma è un po' cara...).\n15E ora un bicchiere di vino rosso e godetevi il vostro capolavoro", "raw_material": "Ingredienti: farina di forza, formaggio, fette di formaggio, latte, uova, burro, prosciutto, funghi champignon, funghi, peperoni, pomodori, cetrioli, gamberetti."}}
{"canonical_name_zh": "意大利土豆丸子", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:dd4709f4cc82176e8a8d33ab", "language": "Italian", "question_image_ids": {"dish_image": ["image:c78e80bf2eb393148b6e1741"], "practice_image": ["image:12a615fca1f5fe6ccf361fc3", "image:eb549d058fed55a4075bc8de", "image:8805ad246a9799298938d9fd", "image:58b433055ea7cd782f1484da", "image:b84d794f27e873e30966c4fd", "image:3464ae2d7f9a1ed6cf6ee706", "image:ce0cc489e6c89e258be7f03b", "image:b01dc314d149854699aecc86", "image:e4a0cab80b3d6e9767086aef"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意大利土豆丸子", "practice": "1切好配料待用。2放入火腿丁炸至焦黄。3锅里热油放入大蒜爆香4放入所有的配料翻炒至洋葱出香味。5倒入少许料酒拌均匀。6倒入番茄酱拌均匀盖上锅盖小火熬20分钟。7番茄酱有点浓稠时调入盐和罗勒拌匀。8另外锅里水放少许盐和油，水开的时候放入土豆丸子3分钟就可以捞起了。9把捞起沥过水分的土豆丸子倒入番茄酱拌匀就可以了。", "raw_material": "原料：土豆丸子、胡萝卜、芹菜、洋葱、火腿丁、番茄酱、盐、料酒、罗勒、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-51783.html", "split": "foreign", "target_text": {"dish_name": "Gnocchi di patate", "practice": "1Tagliare gli ingredienti e tenerli da parte.2Aggiungere il prosciutto a dadini e rosolarlo finché non diventerà ben dorato.3Scaldare l'olio in una padella e far soffriggere l'aglio per sprigionarne l'aroma.4Aggiungere tutti gli ingredienti e saltarli finché la cipolla non diventerà profumata.5Versare un po' di vino da cucina e mescolare bene.6Versare la passata di pomodoro, mescolare uniformemente, coprire con il coperchio e far sobbollire a fuoco basso per 20 minuti.7Quando il sugo si sarà addensato, regolare di sale, aggiungere il basilico e mescolare.8In un'altra pentola, aggiungere un po' di sale e un filo d'olio all'acqua; quando l'acqua bolle, calare gli gnocchi di patate e scolarli dopo 3 minuti.9Unire gli gnocchi scolati e ben sgocciolati al sugo di pomodoro, mescolare bene ed è pronto.", "raw_material": "Ingredienti: gnocchi di patate, carota, sedano, cipolla, prosciutto a dadini, salsa di pomodoro, sale, vino da cucina, basilico, olio d'oliva."}}
{"canonical_name_zh": "意大利培根蘑菇面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:3e0a97b052adb011d170971d", "language": "Italian", "question_image_ids": {"dish_image": ["image:b85f7564a17b8c65319fd9b9"], "practice_image": ["image:25980d2fe684aa74f99b1d7f", "image:481b18f73c013b2fb0aa089c", "image:f9ba8982ab81f736f4ed9b11", "image:be7f2ea03ebba11b71e4098e", "image:3cef2de7d4f5613dbdb362d8", "image:069e7571d809752cfa0e9066", "image:20140c74daf11df342a93a8f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意大利培根蘑菇面-奶香浓郁", "practice": "1培根切丁，洋葱切丁，蘑菇切片。2倒油先炒洋葱，然后把培根加进去炒香。3培根炒的差不多了，就可以放蘑菇了，因为蘑菇会出一点水，所以后面放，加点水，小火盖盖子闷一会儿。4沸水煮意面。5小火焖三分钟基本上就熟了，然后可以放奶油了，搅拌均匀。6面不要煮的太软，稍微有一点硬的时候可以拿出来，和料混和在一起，记得里面加一点面汤，加一勺就够了，这样你的意面不会太干。7最重要的一步来了，关火，把一个鸡蛋打散放在里面和面一起搅匀，这个就是为什么面这么奶香浓郁，粘稠。摆盘的时候撒上帕玛森干酪。", "raw_material": "原料：培根、洋葱、蘑菇、意大利细面、奶油、帕马森干酪、鸡蛋。"}, "source_url": "https://home.meishichina.com/recipe-527502.html", "split": "foreign", "target_text": {"dish_name": "Pasta panna, funghi e pancetta", "practice": "1Tagliare la pancetta a cubetti, la cipolla a dadini e i funghi a fette. 2Versare l'olio e soffriggere prima la cipolla, quindi aggiungere la pancetta e rosolarla finché non diventa fragrante. 3Quando la pancetta è quasi pronta, aggiungere i funghi; poiché i funghi rilasciano acqua, vanno aggiunti in un secondo momento. Versare un po' d'acqua, coprire con il coperchio e stufare a fuoco lento per qualche istante. 4Cuocere la pasta in acqua bollente. 5Dopo circa tre minuti di cottura a fuoco lento, il condimento sarà pronto; aggiungere la panna e mescolare uniformemente. 6Non cuocere troppo la pasta; quando è ancora leggermente al dente, scolarla e unirla al condimento. Ricordarsi di aggiungere un po' di acqua di cottura (un mestolo è sufficiente) per evitare che la pasta risulti troppo asciutta. 7Il passaggio più importante: spegnere il fuoco, aggiungere un uovo sbattuto e mescolare bene con la pasta; questo è il segreto per rendere la pasta così cremosa, densa e vellutata. Al momento dell'impiattamento, cospargere con del Parmigiano.", "raw_material": "Ingredienti: bacon, cipolla, funghi, spaghetti, panna, parmigiano, uova."}}
{"canonical_name_zh": "意大利烤番薯", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:9b110594f98c40532f05c576", "language": "Italian", "question_image_ids": {"dish_image": ["image:86f7eec77b4bbb03cbed45db"], "practice_image": ["image:cc8d9f35264b1923c64e3f40", "image:337bcddf903355ad418a6e28", "image:43c64b46919123f3bd7a47ff", "image:090f83867bac7299a971dea2", "image:1a94a977959d8f30d6c3073c", "image:61feb9ade881c4ac3280ca06", "image:44a4262425e0b539a42dbc43"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意大利烤番薯", "practice": "1预热烤箱或电烤箱，400F（200c)。然后拿出番薯去皮洗干净后切块。放入一个混合容器（mixingbowl）。2把迷迭香(Rosemary)切碎为2茶匙。3倒入混合容器，搅拌均匀。4这次用的是牛油，把牛油放到微波炉融化。植物油或动物油都可以。（鸭或鹅油比较香）5倒入牛油一起搅拌。6然后把番薯均匀的铺在烤盘上。放入烤箱里烤20-30分钟或它们烤成金黄色。期间可以反复来回翻一下。7烤好后拿出撒上一丁点盐和少许黑胡椒。尝试味道。装入Ramekin(图片）.一条迷迭香作为装饰。", "raw_material": "原料：白皮番薯、植物油、迷迭香、黑胡椒、盐。"}, "source_url": "https://home.meishichina.com/recipe-149778.html", "split": "foreign", "target_text": {"dish_name": "Patate dolci al forno", "practice": "1 Preriscaldare il forno o il fornetto elettrico a 400°F (200°C). Successivamente, sbucciare le patate dolci, lavarle e tagliarle a pezzi. Metterle in una ciotola (mixing bowl).\n2 Tritare finemente il rosmarino fino a ottenerne 2 cucchiaini.\n3 Versare nella ciotola e mescolare uniformemente.\n4 In questo caso viene utilizzato il burro; farlo sciogliere nel forno a microonde. Si può usare sia olio vegetale che grasso animale (il grasso d’anatra o d'oca è più aromatico).\n5 Versare il burro fuso e amalgamare il tutto.\n6 Disporre le patate dolci in modo uniforme su una teglia. Cuocere in forno per 20-30 minuti o finché non risulteranno ben dorate. Durante la cottura, girarle di tanto in tanto.\n7 Una volta cotte, sfornarle e cospargere con un pizzico di sale e un po' di pepe nero. Assaggiare per regolare il sapore. Impiattare in un ramequin (come da immagine). Decorare con un rametto di rosmarino.", "raw_material": "Ingredienti: patate dolci a pasta bianca, olio vegetale, rosmarino, pepe nero, sale."}}
{"canonical_name_zh": "意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:6a276f86b8b335b258dd8740", "language": "Italian", "question_image_ids": {"dish_image": ["image:7b595f9d97da4dc563628139"], "practice_image": ["image:df5d22f1d5c694ce8b72a542", "image:3b75dc6ad74fb768620d2f56", "image:cea1f514bd13ed24f4372015", "image:4918f2c9fb1643f08bc14ecd", "image:6b217f8943626104eb83e440", "image:f36d1fb00b228b72999b41d0", "image:446c8b97e01141ef7b970cd0", "image:e2c3d4f9a89ba0fbb11a9421"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意大利面🍝", "practice": "1牛肉剁碎。2牛肉剁碎，放上胡椒粉少量，盐少量，生抽少量，腌制，5分钟。3西红柿划十字，放锅里烫一下去皮。4西红柿划十字用开水烫，去皮，口感更好。5西红柿，洋葱都切丁备用。6全部切碎，备用。7黄油炒肉酱，忘记拍图了。8先用黄油把牛肉炒出，忘记拍图，在炒洋葱，西红柿炒西红柿记得多放点番茄酱。9成品图，爱吃辣的加点辣椒酱。", "raw_material": "原料：意大利面、洋葱、西红柿、牛肉、胡椒粉、辣椒粉、蒜、黄油。"}, "source_url": "https://home.meishichina.com/recipe-533482.html", "split": "foreign", "target_text": {"dish_name": "Pasta", "practice": "1 Tritare la carne di manzo. 2 Tritare la carne di manzo, aggiungere un pizzico di pepe, sale e poca salsa di soia chiara, quindi lasciare marinare per 5 minuti. 3 Incidere i pomodori a croce e sbollentarli in pentola per rimuovere la buccia. 4 Incidere i pomodori a croce e sbollentarli in acqua bollente per privarli della buccia, così da ottenere una consistenza migliore. 5 Tagliare i pomodori e le cipolle a cubetti e tenere da parte. 6 Tritare tutto finemente e tenere da parte. 7 Rosolare il ragù con il burro (ho dimenticato di scattare la foto). 8 Per prima cosa soffriggere la carne di manzo con il burro (ho dimenticato la foto), poi soffriggere la cipolla e i pomodori; ricordarsi di aggiungere abbondante concentrato di pomodoro durante la cottura dei pomodori. 9 Foto del piatto finito; per chi ama il piccante, aggiungere un po' di salsa al peperoncino.", "raw_material": "Ingredienti: pasta, cipolla, pomodori, manzo, pepe macinato, peperoncino in polvere, aglio, burro."}}
{"canonical_name_zh": "红酒炖牛肉饭", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:cd7ead20d718e6683c17f88f", "language": "Italian", "question_image_ids": {"dish_image": ["image:65d5daf202dc3e1b560c170e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意大利风味的盖浇饭—红酒炖牛肉饭", "practice": "1牛肉切成3厘米见方的块；胡萝卜去皮和洋葱、西红柿分别切小块备用。2黄油放入锅中，加热至融化。3放入牛肉。4煎至表面呈金黄色，取出备用。5用余油爆香蒜末和洋葱，至洋葱软化后。6放入月桂叶、百里香、俄勒冈和黑胡椒粉炒香。7再加入熟面粉炒散。8倒入红酒和水大火煮滚。9加入牛肉、胡萝卜、番茄沙司，煮滚后转小火，煮约30分钟。10加入西红柿粒，再煮一会，至牛肉软烂。11加入盐和糖调味。将米饭盛入碗中，淋上煮好的红酒炖牛肉，再撒上少许香菜末即可。", "raw_material": "原料：牛肉、胡萝卜、洋葱、西红柿、白米饭、黄油、蒜末、月桂叶、干燥百里香、干燥俄勒冈、番茄沙司、粗黑胡椒粉、熟面粉、红酒、清水、白糖、盐。"}, "source_url": "https://home.meishichina.com/recipe-43176.html", "split": "foreign", "target_text": {"dish_name": "Spezzatino di manzo al vino rosso con riso", "practice": "1Tagliare la carne di manzo in cubetti da 3 cm; sbucciare le carote e tagliare le cipolle e i pomodori a pezzetti, tenendoli da parte. 2Mettere il burro in una pentola e scaldare fino a scioglimento. 3Aggiungere la carne di manzo. 4Rosolare finché la superficie non sarà dorata, quindi rimuovere e tenere da parte. 5Soffriggere l'aglio tritato e la cipolla nel grasso residuo fino a quando la cipolla non si sarà ammorbidita. 6Aggiungere l'alloro, il timo, l'origano e il pepe nero in polvere per farli insaporire. 7Unire la farina tostata e mescolare bene. 8Versare il vino rosso e l'acqua e portare a bollore a fuoco vivo. 9Aggiungere il manzo, le carote e la salsa di pomodoro; dopo il bollore, passare a fuoco lento e cuocere per circa 30 minuti. 10Aggiungere i cubetti di pomodoro e cuocere ancora un po', fino a quando la carne non risulterà tenera. 11Regolare di sale e zucchero. Servire il riso in una ciotola, nappare con lo stufato di manzo al vino rosso e guarnire con una spolverata di coriandolo tritato.", "raw_material": "Ingredienti: manzo, carote, cipolla, pomodori, riso bianco, burro, aglio tritato, foglie di alloro, timo essiccato, origano essiccato, salsa di pomodoro, pepe nero macinato grosso, farina tostata, vino rosso, acqua, zucchero bianco, sale."}}
{"canonical_name_zh": "意式蛋白奶油", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:4ec3c9912521eaf41cb4c135", "language": "Italian", "question_image_ids": {"dish_image": ["image:d94962eff8e685b9b0300710"], "practice_image": ["image:c141bb62b8bf937ec997498c", "image:bf8eac15830d97ec313f3016", "image:407383cf691c2bffde8bc6ec", "image:9620cc366bb78e2f444191e7", "image:97ec275f3835db62a8f68f31", "image:5f9508520e89a6bcc45a1806", "image:86c23aa1e609048e8a455107"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意式蛋白奶油(ITALIAN MERINGUE)", "practice": "1准备所有材料。2蛋白加柠檬汁。3搅拌至软打发。4砂糖加水，中火加热。5等到115度左右，开始有大泡泡时，离火。6缓缓倒入蛋白中，并且打蛋器不断搅拌，直至硬打发。7完成了！随便搭配什么都很好吃哦！", "raw_material": "原料：蛋白、柠檬汁、砂糖、水。"}, "source_url": "https://home.meishichina.com/recipe-249465.html", "split": "foreign", "target_text": {"dish_name": "Meringa all'italiana", "practice": "1Preparare tutti gli ingredienti.2Aggiungere il succo di limone agli albumi.3Montare a neve morbida.4Unire lo zucchero e l'acqua, scaldare a fuoco medio.5Quando raggiunge circa 115°C e iniziano a formarsi grandi bolle, togliere dal fuoco.6Versare a filo negli albumi continuando a montare con la frusta elettrica fino a neve ferma.7Fatto! È delizioso con qualsiasi abbinamento!", "raw_material": "Ingredienti: albumi, succo di limone, zucchero, acqua."}}
{"canonical_name_zh": "茄汁肉酱千层面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:40cdca1bba1b37ffdc7637d4", "language": "Italian", "question_image_ids": {"dish_image": ["image:f8ac42c096bd45a6414acf21"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "🎀 意式风情茄汁肉酱千层面🎀", "practice": "1准备材料2步骤3鸡蛋面皮：高粉➕低粉➕盐混合均匀，加入鸡蛋，分3次加入冰水，依状态看看是否继续加水，面团揉至光滑不粘手，正确的面团编干软硬适中4放一边醒至30分钟530分钟后在揉面板上撒少许粉，把面团擀匀，擀薄，切成4等片6在锅上烧水，把面皮放入开水中烫几秒中，捞出来立刻放入另一杯干净的冰水中，成型后，捞出沥干备用。7番茄画十字，用沸水烫一下8番茄去皮后，切丁9黄油加热至全部融化，加入切好的蕃茄丁翻炒，小火熬至番茄酱汁至浓稠(30分钟)，再加入肉酱继续搅拌，茄酱汁慢慢浓稠后加入10克番茄酱搅拌均匀，放一旁备用。10奶油白酱:奶油➕牛奶倒入锅中加热至沸腾变得浓稠倒出，10g黄油放锅里加热至全部融化加入10g低粉翻炒，翻炒至黄油全被低粉吸收，倒入之前煮沸的牛奶奶油，搅拌均匀，再倒入融化液状的5g黄油，继续搅匀。11装盘:把玻璃烤盘拿出，最底部刷层薄薄的油，再放入第一片面皮➕番茄肉酱汁抹匀再➕马苏里拉奶酪➕一层奶油白酱，依次铺满铺完4层面皮，最上层再加两片芝士片。（马苏里奶酪和奶油白酱，芝士片依个人口味加多加少）入烤箱中层上下200度20分钟12满满的番茄汁13千层面出炉", "raw_material": "原料：番茄、低粉、高粉。"}, "source_url": "https://home.meishichina.com/recipe-324471.html", "split": "foreign", "target_text": {"dish_name": "Lasagne alla Bolognese", "practice": "1Preparazione ingredienti2Procedimento3Sfoglia all'uovo: mescolare uniformemente farina di forza➕farina debole➕sale, aggiungere le uova, unire l'acqua ghiacciata in 3 riprese, verificando la consistenza per decidere se continuare ad aggiungere acqua, impastare fino a ottenere un panetto liscio e non appiccicoso, l'impasto corretto deve risultare mediamente sodo4Lasciare riposare per 30 minuti5Dopo 30 minuti, infarinare leggermente la spianatoia, stendere l'impasto in modo uniforme e sottile, tagliarlo in 4 sfoglie uguali6Portare l'acqua a bollore in una pentola, immergere le sfoglie nell'acqua bollente per pochi secondi, scolarle e metterle immediatamente in un'altra ciotola con acqua ghiacciata pulita, una volta rassodate, scolarle e metterle da parte ad asciugare.7Incidere una croce sui pomodori, scottarli in acqua bollente8Dopo aver pelato i pomodori, tagliarli a cubetti9Scaldare il burro fino a completa fusione, aggiungere i cubetti di pomodoro e soffriggere, cuocere a fuoco lento finché la salsa non si addensa (30 minuti), aggiungere il ragù continuando a mescolare; quando la salsa si sarà addensata, aggiungere 10g di concentrato di pomodoro e mescolare bene, tenere da parte.10Salsa bianca cremosa: versare panna➕latte in un pentolino e scaldare fino a bollore finché non si addensa e metterlo da parte, scaldare 10g di burro in un pentolino fino a completa fusione, aggiungere 10g di farina debole e soffriggere finché il burro non viene completamente assorbito dalla farina, versare il composto di latte e panna precedentemente bollito, mescolare bene, quindi aggiungere 5g di burro fuso e continuare a mescolare bene.11Assemblaggio: prendere una pirofila di vetro, spennellare il fondo con un velo d'olio, posizionare la prima sfoglia➕stendere uniformemente il ragù di pomodoro➕mozzarella➕uno strato di salsa bianca, procedere in ordine fino a completare i 4 strati di sfoglia, sull'ultimo strato aggiungere due fette di formaggio. (Mozzarella, salsa bianca e fette di formaggio secondo il proprio gusto) Infornare nel ripiano centrale, calore sopra e sotto a 200 gradi per 20 minuti12Ricca di sugo di pomodoro13Lasagna sfornata", "raw_material": "Ingredienti: pomodori, farina debole, farina di forza."}}
{"canonical_name_zh": "意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:7d26b380dba8bd6c6c230c94", "language": "Italian", "question_image_ids": {"dish_image": ["image:74fee9113f15a681f9723b63"], "practice_image": ["image:e193db43b29654a7185d29f7", "image:8b0ad693e9e29f6e67fab88a", "image:0007854b26b367d467c556f8", "image:042cb605275a4b1052ff1814", "image:a3f559692de314a539815dc4", "image:57404f90c8dca4fbd2ec0835", "image:124467b36d480bdd252000b1", "image:29c73f3f62851dbd5aae610d", "image:cbe5305e0a234494062208b7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "意面", "practice": "1先往水里放一勺盐，把西兰花、胡萝卜、意面全部放进锅里煮，煮到用锅铲能戳断，就可以出锅了。2乘一小碗意面酱，微波炉加热。3把意面和酱拌在一起，让意面充分已收酱汁的美味。4把意面盛出来，然后再浇上多余的意面酱。5最后摆盘，完成。", "raw_material": "原料：百味来螺旋状意面、西兰花、胡萝卜、盐。"}, "source_url": "https://home.meishichina.com/recipe-523760.html", "split": "foreign", "target_text": {"dish_name": "Pasta", "practice": "1Per prima cosa, aggiungere un cucchiaio di sale nell'acqua, mettere i broccoli, le carote e la pasta nella pentola e far bollire il tutto fino a quando non sarà possibile spezzarli con la spatola, quindi scolare. 2Versare una piccola ciotola di salsa per pasta e scaldarla nel forno a microonde. 3Mescolare la pasta con la salsa, lasciando che la pasta assorba completamente tutto il sapore del condimento. 4Impiattare la pasta e versarvi sopra la salsa rimanente. 5Infine, curare la presentazione del piatto, ed è pronto.", "raw_material": "Ingredienti: fusilli Barilla, broccoli, carote, sale."}}
{"canonical_name_zh": "什锦披萨", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:8388afdcd1b5db379a76c5d0", "language": "Italian", "question_image_ids": {"dish_image": ["image:871f353e36eced85898f0c8b"], "practice_image": ["image:2ef69a6e4580d6939a2fa958", "image:3248e92b4959717f491f8cc0", "image:87463d61d630fd0e15bce7f6", "image:de337d9465410f8631dca350", "image:bb1f08f3f555654efd845fd3", "image:a2071ccbb8d1635e01d3ff36", "image:7681b0fad8941e22d8f8eed3", "image:ee7609e81b345a4504ac52d3", "image:3c2108d161861814d73268ab"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "懒人什锦披萨", "practice": "1披萨皮用叉子插上小孔，涂上番茄酱和沙拉酱。2上述材料洗净，切小丁备用。3披萨皮上，撒一层芝士，再撒一层蔬菜粒。4将切好的材料完整的撒在饼皮上。5再上一层芝士。6撒一层彩椒丁。7最后撒一层芝士。8放入烤箱。上火200度下火180度，烤20分钟。9完成。切块。", "raw_material": "原料：披萨皮、培根、火腿、小腊肠、蟹肉棒、鸡柳、彩椒、蔬菜粒、芝士、番茄酱、沙拉酱。"}, "source_url": "https://home.meishichina.com/recipe-526369.html", "split": "foreign", "target_text": {"dish_name": "Pizza mista", "practice": "1 Bucherellare la base per pizza con una forchetta e spalmare la salsa di pomodoro e la maionese.\n2 Lavare gli ingredienti sopra indicati e tagliarli a piccoli dadini, quindi tenerli da parte.\n3 Sulla base della pizza, distribuire uno strato di formaggio e poi uno strato di verdure a cubetti.\n4 Cospargere uniformemente tutti gli ingredienti precedentemente tagliati sulla base.\n5 Aggiungere un ulteriore strato di formaggio.\n6 Distribuire uno strato di peperoni tagliati a dadini.\n7 Infine, cospargere un ultimo strato di formaggio.\n8 Infornare. Impostare il calore superiore a 200°C e quello inferiore a 180°C, cuocere per 20 minuti.\n9 Fine. Tagliare a fette.", "raw_material": "Ingredienti: base per pizza, pancetta, prosciutto cotto, salamino, bastoncini di granchio, filetti di pollo, peperoni, verdure miste, formaggio, passata di pomodoro, maionese."}}
{"canonical_name_zh": "榴莲披萨", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:1183236c53fd1494fd7d5fe1", "language": "Italian", "question_image_ids": {"dish_image": ["image:5f5d3f6a76e6bef0fcf866c1"], "practice_image": ["image:05eb40812b4b0308f9321065", "image:2938644aad458bdf3a705cbc", "image:10ab53e1af4f1b8bd81946f0", "image:25d5e198e1831aa0aa357c71", "image:daa16d90fdde3ef9636f7712", "image:a1ab9ef1649bcbb6165112c9", "image:2695c6f3686ab9bf9e0fbe93"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "懒人榴莲披萨", "practice": "1披萨皮用叉子插小孔，涂上番茄酱和沙拉酱。2榴莲肉捣成泥。3饼皮上铺一层芝士，再放上榴莲肉。4往上铺一层芝士。5撒点芒果丁，猕猴桃丁，蔓越莓干。6入烤箱。上火200下火180烤20分钟。7完成！", "raw_material": "原料：榴莲肉、披萨皮、芒果、蔓越莓干、猕猴桃、芝士、番茄酱、沙拉酱。"}, "source_url": "https://home.meishichina.com/recipe-526377.html", "split": "foreign", "target_text": {"dish_name": "Pizza al durian", "practice": "1 Bucherellare la base della pizza con una forchetta, quindi spalmare la salsa di pomodoro e la maionese. 2 Ridurre la polpa di durian in purea. 3 Stendere uno strato di formaggio sulla base e aggiungere la polpa di durian. 4 Coprire con un altro strato di formaggio. 5 Cospargere con dadini di mango, dadini di kiwi e mirtilli rossi essiccati. 6 Infornare. Cuocere per 20 minuti con calore superiore a 200°C e calore inferiore a 180°C. 7 Completato!", "raw_material": "Ingredienti: polpa di durian, base per pizza, mango, mirtilli rossi essiccati, kiwi, formaggio, salsa di pomodoro, salsa per insalata."}}
{"canonical_name_zh": "普罗旺斯肉酱黑椒意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:ba4d1cdabf013dd17afade9b", "language": "Italian", "question_image_ids": {"dish_image": ["image:8806190ef7311b520cf12809"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "普罗旺斯肉酱黑椒意面", "practice": "1意面煮5---7分钟，过冷水…立干水2熏腊肉，洋葱丁，放锅里炒香3过冷水，滩晾", "raw_material": "原料：意面、洋葱、黑椒汁、熏肉。"}, "source_url": "https://home.meishichina.com/recipe-416044.html", "split": "foreign", "target_text": {"dish_name": "Pasta al ragù provenzale e pepe nero", "practice": "1Cuocere la pasta per 5---7 minuti, passare sotto l'acqua fredda… scolare bene2Mettere la pancetta affumicata e la cipolla a dadini in padella e far soffriggere finché non diventano fragranti3Passare sotto l'acqua fredda, stendere e lasciar raffreddare", "raw_material": "Ingredienti: pasta, cipolla, salsa al pepe nero, pancetta affumicata."}}
{"canonical_name_zh": "松茸培根炒意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:ccaa59d2b6ae927b21c2cea5", "language": "Italian", "question_image_ids": {"dish_image": ["image:b4e36750e217d29b185bbb77"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "松茸培根炒意面", "practice": "1（双人份）细条干意面200克、松茸菌、培根、红黄彩椒、扁豆、大蒜、黑胡椒汁、盐、橄榄油、香草碎、黑胡椒碎、鲜罗勒碎。2把松茸菌切成长片。3大蒜切碎、扁豆切条备用。4汤锅水烧开，水里放少许盐。5然后把意面甩散下入锅中，煮大约8-10分钟。6在煮意面的时候，另起锅，炒勺上火注入适量橄榄油，下入蒜末煸炒，蒜末爆香后下入培根煸炒。7把培根炒透后下入松茸菌煸炒，松茸菌下锅后稍事煸炒下入扁豆炒匀。8然后倒入少许黑胡椒汁炒匀。9炒匀后注入牛骨汤或清水焖1分钟。10倒入煮好的意面炒匀。11把意面炒匀后放入彩椒条用大火翻炒。12然后用盐和少许香草碎调味，炒匀便可出锅。13出锅码盘后，在意面上撒少许罗勒碎和熟黑胡椒碎。14调好味点缀好便可上桌食用。15在食用时可以配葡萄酒享用。", "raw_material": "原料：细条干意面、松茸菌、培根、红黄彩椒、扁豆、大蒜、胡椒汁、盐、橄榄油、香草碎、黑胡椒碎、鲜罗勒碎。"}, "source_url": "https://home.meishichina.com/recipe-25529.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti ai funghi matsutake e pancetta", "practice": "1（Per due persone）200 grammi di pasta secca sottile, funghi matsutake, pancetta, peperoni rossi e gialli, fagiolini piatti, aglio, salsa al pepe nero, sale, olio d'oliva, erbe aromatiche tritate, pepe nero macinato, basilico fresco tritato. 2 Tagliare i funghi matsutake a fette lunghe. 3 Tritare finemente l'aglio e tagliare i fagiolini piatti a listarelle, quindi tenere da parte. 4 Portare a ebollizione l'acqua in una pentola e aggiungere un pizzico di sale. 5 Calare la pasta nell'acqua bollente e cuocere per circa 8-10 minuti. 6 Mentre la pasta cuoce, scaldare un'altra padella con un filo d'olio d'oliva, soffriggere l'aglio tritato fino a sprigionarne l'aroma, quindi aggiungere la pancetta e rosolare bene. 7 Una volta rosolata la pancetta, aggiungere i funghi matsutake e saltarli brevemente, quindi unire i fagiolini piatti e mescolare bene. 8 Versare un po' di salsa al pepe nero e amalgamare il tutto. 9 Aggiungere del brodo di manzo o dell'acqua e lasciare stufare per 1 minuto. 10 Unire la pasta cotta al condimento e saltare per distribuire i sapori. 11 Dopo aver amalgamato la pasta, aggiungere le listarelle di peperoni e saltare a fuoco vivace. 12 Insaporire con sale e un pizzico di erbe aromatiche, mescolare bene e togliere dal fuoco. 13 Dopo aver impiattato, cospargere la pasta con un po' di basilico fresco e pepe nero macinato. 14 Una volta condito e guarnito, il piatto è pronto per essere servito a tavola. 15 Durante la consumazione, è possibile accompagnare il piatto con un calice di vino.", "raw_material": "Ingredienti: spaghetti, funghi matsutake, pancetta, peperoni rossi e gialli, taccole, aglio, salsa al pepe, sale, olio d'oliva, erbe aromatiche tritate, pepe nero macinato, basilico fresco tritato."}}
{"canonical_name_zh": "榄菜肉末意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:9b5934d1aca454fcb4882104", "language": "Italian", "question_image_ids": {"dish_image": ["image:0d5428e4a28e4384477521b2"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "榄菜肉末意面", "practice": "1水烧开放意面煮，加几滴油。2肉切末，我选择了五花肉，肥瘦相间吃起来很香。3另起炒锅，放少许油，和肉末翻炒。4放橄榄菜小火翻炒。5把煮好的面放入炒锅中，翻炒均匀，撒上点黑胡椒，出锅即可。", "raw_material": "原料：意大利面、橄榄菜、肉末、油、黑胡椒。"}, "source_url": "https://home.meishichina.com/recipe-454988.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti al ragù di maiale e olive", "practice": "1Portare l'acqua a bollore e cuocere la pasta, aggiungendo qualche goccia d'olio.2Tritare la carne; ho scelto la pancetta di maiale, l'alternanza tra grasso e magro la rende molto saporita.3In un'altra padella, scaldare un po' d'olio e saltare la carne macinata.4Aggiungere le olive vegetable e saltare a fuoco basso.5Unire la pasta cotta nella padella, saltare uniformemente, spolverare con del pepe nero e servire.", "raw_material": "Ingredienti: pasta, verdure cinesi sott'olio con olive (Ganlan Cai), carne macinata, olio, pepe nero."}}
{"canonical_name_zh": "海鲜咖喱意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:489a1083189653cf47787b43", "language": "Italian", "question_image_ids": {"dish_image": ["image:407080c823a915317065a187"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "海鲜咖喱意面", "practice": "1土豆洗净、去皮后，切滚刀块。2土豆块放入清水中浸泡，减慢氧化速度。3胡萝卜洗净、去皮后，切滚刀块。4菌类随意选自己喜欢的品种，洗净后撕成小朵，沥水备用。5洋葱去老皮、去根后，洗净切片。6提前解冻的各类海鲜用料酒和生粉抓一下。7不粘锅加热后，放入一片黄油。8倒入海鲜，快速翻炒，待稍稍变色后盛出。9加入一勺色拉油，倒入土豆和胡萝卜，翻炒。10盖上锅盖焖几分钟，至土豆表面稍有焦色。11再加入洋葱，继续翻炒。12待洋葱稍稍变软后，接着放入菌类，继续翻炒。13加入半锅净水。14盖上锅盖，大火煮开。15煮开后，放入咖喱块，要用木勺不停搅拌，使其充分融化。16咖喱块完全融化后，再放入海鲜，用中火煮至汤汁浓稠后关火。17做咖喱酱的同时，烧开另半锅水后，放入通心粉。不同的通心粉宽细不同、形状不同，煮的时间也不同，包装袋上有写。18通心粉熟了之后，关火捞出，用冰水洗两遍，防止面条粘连。19意面装盘。20咖喱酱浇汁即可。", "raw_material": "原料：海鲜、土豆、胡萝卜、洋葱、菌类、意面、咖喱块、净水、黄油、料酒、生粉、色拉油。"}, "source_url": "https://home.meishichina.com/recipe-398758.html", "split": "foreign", "target_text": {"dish_name": "Pasta ai frutti di mare al curry", "practice": "1Lavare le patate, sbucciarle e tagliarle a pezzi irregolari (taglio a cuneo). 2Immergere i pezzi di patata in acqua pulita per rallentare il processo di ossidazione. 3Lavare le carote, sbucciarle e tagliarle a pezzi irregolari. 4Scegliere i funghi della varietà preferita, lavarli, ridurli in piccoli pezzi e lasciarli scolare. 5Rimuovere la buccia esterna e la radice della cipolla, lavarla e affettarla. 6Marinare i frutti di mare precedentemente scongelati con vino da cucina e fecola. 7Scaldare una padella antiaderente e aggiungere una noce di burro. 8Versare i frutti di mare, saltarli velocemente e metterli da parte non appena cambiano leggermente colore. 9Aggiungere un cucchiaio di olio di semi, versare le patate e le carote e soffriggere. 10Coprire con il coperchio e lasciar stufare per qualche minuto, finché la superficie delle patate non sarà leggermente dorata. 11Aggiungere la cipolla e continuare a soffriggere. 12Quando la cipolla si sarà ammorbidita, unire i funghi e continuare a saltare. 13Aggiungere mezza pentola d'acqua naturale. 14Coprire con il coperchio e portare a ebollizione a fuoco vivo. 15Una volta raggiunto il bollore, aggiungere i cubetti di curry e mescolare continuamente con un cucchiaio di legno fino a completo scioglimento. 16Dopo che il curry si è sciolto completamente, aggiungere nuovamente i frutti di mare e cuocere a fuoco medio fino a quando la salsa non si sarà addensata, poi spegnere il fuoco. 17Mentre si prepara la salsa al curry, far bollire un'altra mezza pentola d'acqua e cuocere la pasta. I tempi di cottura variano a seconda del formato e dello spessore, come indicato sulla confezione. 18Una volta cotta la pasta, spegnere il fuoco, scolarla e sciacquarla due volte con acqua ghiacciata per evitare che si attacchi. 19Impiattare la pasta. 20Versare la salsa al curry e servire.", "raw_material": "Ingredienti: frutti di mare, patate, carote, cipolla, funghi, pasta, curry in cubetti, acqua, burro, vino da cucina, fecola, olio di semi."}}
{"canonical_name_zh": "海鲜番茄酱意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:55d73186ea6dc625f3bccc3b", "language": "Italian", "question_image_ids": {"dish_image": ["image:0d4d99c1e6ebeefdea3d3abb"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "海鲜番茄酱意面", "practice": "1墨鱼仔去表皮，洗净。2放少许料酒，生抽和盐腌一下，让其有底味。3虾仁解冻。4蒜剁末。5番茄去皮切丁。6荷兰豆摘洗干净。7热油锅，放少许蒜爆香，放荷兰豆炒熟备用。8通心意面煮透心。9过凉水备用。10热油锅，放入蒜末爆香。11放番茄丁炒一下。12把番茄煮软烂。13放入番茄酱，蚝油和糖煮开，放墨鱼仔和虾仁煮。（番茄酱比较浓稠，可以放适量水稀释。糖按自家喜欢的甜酸度放。）14煮至海鲜熟透。15倒入通心意面拌匀。16放入荷兰豆。17继续炒匀即可。18甜酸开胃。", "raw_material": "原料：通心意面、虾仁、墨鱼仔、荷兰豆、蒜、油、番茄、番茄酱、蚝油、糖"}, "source_url": "https://home.meishichina.com/recipe-577001.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti ai frutti di mare", "practice": "1Rimuovere la pelle dalle seppioline e lavarle accuratamente.2Marinare con un po' di vino di riso, salsa di soia chiara e sale per insaporire la base.3Scongelare i gamberetti.4Tritare l'aglio finemente.5Pelare i pomodori e tagliarli a dadini.6Spuntare e lavare le taccole.7Scaldare l'olio in padella, soffriggere un po' d'aglio finché non sprigiona il suo profumo, saltare le taccole finché non sono cotte e tenerle da parte.8Cuocere i maccheroni fino a cottura completa.9Passarli sotto l'acqua fredda e tenerli da parte.10Scaldare l'olio in padella e soffriggere l'aglio tritato.11Aggiungere i dadini di pomodoro e saltarli brevemente.12Cuocere i pomodori finché non si saranno ammorbiditi.13Aggiungere la salsa di pomodoro, la salsa d'ostriche e lo zucchero, portare a bollore, quindi unire le seppioline e i gamberetti. (La salsa di pomodoro è piuttosto densa, è possibile aggiungere un po' d'acqua per diluirla. Regolare lo zucchero in base al gusto agrodolce preferito.)14Cuocere finché i frutti di mare non sono ben cotti.15Versare i maccheroni e mescolare bene.16Aggiungere le taccole.17Continuare a saltare uniformemente finché non è pronto.18Gusto agrodolce e stuzzicante.", "raw_material": "Ingredienti: maccheroni, gamberetti, seppioline, taccole, aglio, olio, pomodori, salsa di pomodoro, salsa di ostriche, zucchero."}}
{"canonical_name_zh": "火腿意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:d4ffb06049f0ce9f01684a2e", "language": "Italian", "question_image_ids": {"dish_image": ["image:bcd097e8a2317d594c2318c9"], "practice_image": ["image:89aa634c9d2fe499cc2f12ae", "image:f3548dbb109de0c871e7d0e4", "image:2ada99537e59d665b722e444", "image:1d8da014886babd9cef37a32", "image:80e115465f5fcf6194174afe", "image:621e05c7969eb83fb08abaaa", "image:99befc14b2f86aa755014359", "image:9d8b4c30b9c2a5b6fefa4d85"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "火腿意面", "practice": "1水烧开后在锅里加入少许盐、植物油，把意面放入水中煮熟2煮好的面条捞在盘子里，浇适量的植物油拌匀。3莴笋刨丝4火腿切丝5锅内倒入植物油，先煸炒莴笋丝6接着倒入意面酱，翻炒，放入煮好的意大利面，最后撒上火腿丝，翻炒均匀。7接着倒入意面酱，翻炒，放入煮好的意大利面，最后撒上火腿丝，翻炒均匀。8最后挤上些牛油果泥，味道很好", "raw_material": "原料：意大利面、莴笋、火腿、意面酱、盐、植物油。"}, "source_url": "https://home.meishichina.com/recipe-159264.html", "split": "foreign", "target_text": {"dish_name": "Pasta al prosciutto", "practice": "1Dopo aver portato l'acqua a bollore, aggiungere un pizzico di sale e olio vegetale nella pentola, quindi cuocere la pasta.\n2Scolare la pasta cotta in un piatto, versare una quantità adeguata di olio vegetale e mescolare bene.\n3Ridurre la lattuga a stelo a julienne.\n4Tagliare il prosciutto a striscioline.\n5Versare l'olio vegetale nella padella e saltare prima la lattuga a stelo.\n6Aggiungere quindi il sugo per pasta, saltare, unire la pasta cotta e infine cospargere con le striscioline di prosciutto, saltando il tutto uniformemente.\n7Aggiungere quindi il sugo per pasta, saltare, unire la pasta cotta e infine cospargere con le striscioline di prosciutto, saltando il tutto uniformemente.\n8Infine, aggiungere un po' di purea di avocado; il sapore è ottimo.", "raw_material": "Ingredienti: pasta, lattuga celtica, prosciutto, sugo per pasta, sale, olio vegetale."}}
{"canonical_name_zh": "牛油果酱海鲜意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:93bf46b8bced54e44a66347c", "language": "Italian", "question_image_ids": {"dish_image": ["image:2a01dfa0791a22a2e6858fb6"], "practice_image": ["image:1b79ebaa397b5217ad8d94a3", "image:3c5867d0271af4157c42dc6e", "image:006b41ef165aeed6a10798da", "image:d3dc5350717edebb6870d63e", "image:0ed49c41949c19c315ad23ac", "image:6f5d1c340c70a0c2375a7663", "image:50339c801c3c62626391c82e", "image:3d3d24f8fc047434de610a8e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "牛油果酱海鲜意面", "practice": "1煮锅煮沸水后放一勺橄榄油1小勺盐，放入意大利面，煮8分钟后用凉开水冲一下，沥干水分。2牛油果取果肉，滴入柠檬汁，压成牛油果泥，我个人喜欢吃到牛油果肉的，压成牛油果碎。3蟹柳切粒，蒜剁成蒜蓉，培根切2CM小块，虾仁用盐、料酒和白胡椒粉腌制片刻。4炒锅放一勺橄榄油，爆香蒜蓉，再放入培根片，翻炒。5放入虾仁和蟹柳，炒熟。6牛油果泥和牛奶放在另一煮锅中，煮沸。7将意大利面放入牛油果酱中，拌匀。8再放入煮熟的海鲜和培根，拌匀即可盛碟。", "raw_material": "原料：意大利面、牛油果、虾仁、蟹柳、柠檬汁、牛奶、培根、蒜、白胡椒粉、盐、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-249689.html", "split": "foreign", "target_text": {"dish_name": "Pasta ai frutti di mare e crema di avocado", "practice": "1 Portare l'acqua a bollore in una pentola, aggiungere un cucchiaio di olio d'oliva e un cucchiaino di sale, quindi calare la pasta. Cuocere per 8 minuti, sciacquare con acqua fredda e scolare bene l'acqua in eccesso. 2 Estrarre la polpa dell'avocado, aggiungere qualche goccia di succo di limone e schiacciarla fino a ottenere una purea; se si preferisce una consistenza più rustica, ridurlo semplicemente in piccoli pezzi. 3 Tagliare i bastoncini di surimi a dadini, tritare l'aglio finemente e tagliare la pancetta in piccoli pezzi da 2 cm. Marinare i gamberetti con sale, vino da cucina e pepe bianco in polvere per qualche istante. 4 Scaldare un cucchiaio di olio d'oliva in una padella, far soffriggere l'aglio tritato, quindi aggiungere la pancetta e saltare il tutto. 5 Unire i gamberetti e il surimi, saltando fino a cottura completa. 6 In un altro pentolino, unire la purea di avocado e il latte e portare a bollore. 7 Trasferire la pasta nella salsa di avocado e mescolare uniformemente. 8 Aggiungere infine i frutti di mare e la pancetta precedentemente cotti, mescolare bene e impiattare.", "raw_material": "Ingredienti: pasta, avocado, gamberetti, bastoncini di granchio, succo di limone, latte, bacon, aglio, pepe bianco, sale, olio d'oliva."}}
{"canonical_name_zh": "牛肉菠菜意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:0252f9c0bf9bca1d2498f42d", "language": "Italian", "question_image_ids": {"dish_image": ["image:d3cfcf6c141de1cd2e8c1fdd"], "practice_image": ["image:d8abe999a9dd19b5ea641155", "image:4f450b363fefc32bbd696ec9", "image:147c0678df4d39140bf1158a", "image:e2116b5f63f7f779ecc0ae1f", "image:1887ca552c5a661b7f45079d", "image:7aa553d1cac7c9660aead6f3", "image:c29611dac60847eaf95f9f47"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "牛肉菠菜意面", "practice": "1准备好上述所需食材。2将牛肉切片，放入橄榄油锅中，猛火快炒。3加入蒜片和干辣椒段，加入酱油，迅速翻炒。4放入菠菜快炒。5加入煮好的意面。6加入盐调味。7撒上辣椒粉，关火拌匀即可。", "raw_material": "原料：意大利面、牛里脊、小菠菜、大蒜、干辣椒、辣椒粉、酱油、盐。"}, "source_url": "https://home.meishichina.com/recipe-213149.html", "split": "foreign", "target_text": {"dish_name": "Pasta con manzo e spinaci", "practice": "1Preparare gli ingredienti sopra elencati.2Tagliare il manzo a fette e metterlo in una padella con olio d'oliva, saltandolo rapidamente a fuoco vivo.3Aggiungere l'aglio a fettine e i peperoncini secchi a pezzetti, unire la salsa di soia e saltare velocemente.4Aggiungere gli spinaci e saltare brevemente.5Unire la pasta già cotta.6Regolare di sale.7Spolverare con peperoncino in polvere, spegnere il fuoco, mescolare bene e servire.", "raw_material": "Ingredienti: pasta, filetto di manzo, spinacini, aglio, peperoncino secco, peperoncino in polvere, salsa di soia, sale."}}
{"canonical_name_zh": "番茄鸡蛋拌意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:ebf0bf1de40b798c75583e33", "language": "Italian", "question_image_ids": {"dish_image": ["image:f80b9041dd9760504586d536"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "番茄鸡蛋拌意面", "practice": "1水烧开下入意面大火煮至意面没有硬心熟透但不能软烂噢。2煮好的意面立即放入冷水中冲凉再沥干水份备用。3准备原材料番茄、鸡蛋、葱、姜备用。4番茄洗净切成小块。5鸡蛋打入碗中打散打匀。6锅中倒入适量底油加热再倒入蛋液炒至八分熟盛出装入容器中。7锅中从新倒入少许油加热放入葱爆香再放入番茄同时放点盐翻炒。8番茄炒出汤汁再放入炒好的鸡蛋放入盐继续翻炒。9最后炒好的番茄鸡蛋放入味精再撒上香菜碎翻炒入味即可出锅享用。10炒好的番茄鸡蛋和意面拌均匀。11鲜美可口的番茄鸡蛋拌意面装入盘中摆上西兰花做装饰。12搭配软炸肉和鹌鹑蛋一起来吃就是标配哦。13来杯牛奶和水果营养更加均衡。14意面入口特别劲道酸酸甜甜好滋味噢。15营养丰盛的早餐是开启美好一天的动力噢。", "raw_material": "原料：意面、番茄、鸡蛋、葱、香菜、油、盐、糖、味精。"}, "source_url": "https://home.meishichina.com/recipe-432623.html", "split": "foreign", "target_text": {"dish_name": "Pasta al pomodoro e uova", "practice": "1Portare l'acqua a bollore, calare la pasta e cuocere a fuoco vivo finché non sarà cotta al dente e senza anima dura, stando attenti a non farla scuocere.\n2Passare immediatamente la pasta cotta sotto l'acqua fredda per raffreddarla, scolarla bene e tenerla da parte.\n3Preparare gli ingredienti: pomodori, uova, cipollotto e zenzero.\n4Lavare i pomodori e tagliarli a piccoli pezzi.\n5Rompere le uova in una ciotola e sbatterle bene fino a renderle omogenee.\n6Versare una quantità adeguata di olio in padella, scaldarlo, versare le uova e saltarle fino a circa l'80% di cottura, quindi metterle in un contenitore.\n7Versare nuovamente un po' d'olio in padella, scaldarlo, far soffriggere il cipollotto, aggiungere i pomodori e un pizzico di sale, poi saltare il tutto.\n8Quando i pomodori avranno rilasciato il loro succo, unire le uova precedentemente cotte, aggiungere altro sale e continuare a saltare.\n9Infine, aggiungere il glutammato al condimento di pomodori e uova, cospargere con coriandolo tritato, saltare per far insaporire e servire.\n10Mescolare uniformemente la pasta con il condimento di pomodori e uova.\n11Impiattare la gustosa pasta con uova e pomodoro e guarnire con dei broccoli per decorazione.\n12Accompagnare con carne fritta morbida e uova di quaglia per un abbinamento classico.\n13Un bicchiere di latte e della frutta renderanno la nutrizione ancora più equilibrata.\n14La pasta risulta molto elastica e consistente al palato, con un delizioso sapore agrodolce.\n15Una colazione ricca e nutriente è la spinta ideale per iniziare una splendida giornata.", "raw_material": "Ingredienti: pasta, pomodori, uova, cipollotti, coriandolo, olio, sale, zucchero, glutammato monosodico."}}
{"canonical_name_zh": "简易版烧烤味披萨", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:2830d1bd1424a3a17eae3a02", "language": "Italian", "question_image_ids": {"dish_image": ["image:3ba41bf35c0c1c3ef3dfd090"], "practice_image": ["image:1501186beb0fab567fa48550", "image:8903da4eff7ac63491eaff87", "image:a27bfc72e427212eba2827be", "image:a363495d96f75cf3d84975e3", "image:72b2c1bf436c5fcfe9f9bd84", "image:ea122770914b9f34491076c1", "image:1de91ef7b25c57998d2b16de", "image:4622928895f99c632d45a8d2", "image:497ee926f2a65d5166ab20f5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "简易版烧烤味披萨", "practice": "1瘦肉切片，放入烧烤料拌匀，腌制一小时。2火腿肠切片，放入锅中煎制焦黄。3披萨饼底放入烤箱，上下火200度烤5分钟取出。4饼底均匀抹上一层沙拉酱。5铺上一层马苏里拉奶酪芝士。6瘦肉片用锅煎一下，防止出水。将圆椒丝，火腿肠，煎好的瘦肉平铺在饼上。7再撒上一层芝士。8放入烤箱，上下火210度烤18分钟。9一个简易且料很足的家庭版披萨就做好了。", "raw_material": "原料：披萨饼底、瘦肉、火腿肠、圆椒、花生油、沙拉酱、马苏里拉奶酪芝士、烧烤料。"}, "source_url": "https://home.meishichina.com/recipe-539572.html", "split": "foreign", "target_text": {"dish_name": "Pizza BBQ", "practice": "1 Tagliare la carne magra a fette, unirle al condimento per barbecue, mescolare bene e lasciar marinare per un'ora.\n2 Tagliare il würstel a fette e rosolarlo in padella fino a doratura.\n3 Inserire la base per pizza nel forno e cuocere con calore statico a 200°C per 5 minuti, quindi sfornare.\n4 Spalmare uniformemente uno strato di salsa dressing sulla base della pizza.\n5 Distribuire uno strato di mozzarella.\n6 Scottare le fette di carne magra in padella per evitare che rilascino liquidi. Disporre i peperoni a listarelle, il würstel e la carne rosolata sulla base.\n7 Cospargere con un altro strato di formaggio.\n8 Infornare e cuocere con calore statico a 210°C per 18 minuti.\n9 Una pizza casalinga semplice e ricca di ingredienti è pronta.", "raw_material": "Ingredienti: base per pizza, carne magra, wurstel di prosciutto, peperone, olio di arachidi, maionese, mozzarella, condimento per barbecue."}}
{"canonical_name_zh": "红虾意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:01477d07888c422355f47d07", "language": "Italian", "question_image_ids": {"dish_image": ["image:bcf6e790d9431b4dfb892533"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "红虾意面", "practice": "1番茄、洋葱、辣椒、胡萝卜、大蒜洗干净，备好意面2红虾解冻洗干净3番茄、洋葱、辣椒、胡萝卜切成丁，大蒜切碎4红虾去头、去壳、去肠5煮锅加水烧开，意面入锅煮熟后捞出沥干水6起油锅，大蒜碎入锅炒香，番茄入锅炒7红虾入锅炒，加少许白糖，视情况可以加少许水，盖上锅盖2、3分钟8加盐，将洋葱、辣椒、胡萝卜入锅炒9沥干水的意面入锅10搅拌均匀即可盛出享用。", "raw_material": "原料：意大利面、阿根廷红虾、橄榄油、盐、白糖、黑胡椒粉、番茄、洋葱、辣椒、胡萝卜、大蒜。"}, "source_url": "https://home.meishichina.com/recipe-471722.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti ai gamberi rossi", "practice": "1 Lavare accuratamente pomodori, cipolle, peperoncini, carote e aglio; preparare la pasta\n2 Scongelare e lavare i gamberi rossi\n3 Tagliare a dadini i pomodori, le cipolle, i peperoncini e le carote; tritare finemente l'aglio\n4 Rimuovere la testa, il carapace e il filo intestinale dai gamberi rossi\n5 Portare a ebollizione l'acqua in una pentola, cuocere la pasta, scolarla e lasciarla sgocciolare bene\n6 Scaldare l'olio in una padella, far soffriggere l'aglio tritato finché non diventa fragrante e aggiungere i pomodori saltandoli\n7 Unire i gamberi rossi in padella, aggiungere un po' di zucchero e, se necessario, un po' d'acqua; coprire con il coperchio per 2-3 minuti\n8 Aggiungere il sale, unire le cipolle, i peperoncini e le carote e saltare il tutto in padella\n9 Versare la pasta scolata nella padella\n10 Mescolare bene il tutto, impiattare e servire.", "raw_material": "Ingredienti: pasta, gamberi rossi argentini, olio d'oliva, sale, zucchero, pepe nero macinato, pomodori, cipolla, peperoncino, carote, aglio."}}
{"canonical_name_zh": "红鲣鱼和蒜片", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:28a1330696bd755a750a517f", "language": "Italian", "question_image_ids": {"dish_image": ["image:f53525fc3062e96cc2cb2909"], "practice_image": ["image:68ca0b7ccfd1b9db75a98a0e", "image:fa0abce4da476dac3b1dfc06", "image:33df251410d24c7b389170d2", "image:92090db2f1f3683ba3863c80", "image:cfa716d96bdc252421d9d0b3", "image:69313900335749c3b8cc36e0", "image:c0308d6a778899b01cfc3918", "image:3e05190068905ae100786545"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "红鲣鱼和蒜片", "practice": "1用切薄片器把蒜切成薄片，越薄越好。拿出煮锅把蒜片和冷牛奶一起煮滚，蒜片过滤，放入冰水里。反复3次。最后一次用纸把蒜片多余的水分吸干。2热油300F(148C)，把吸干的蒜片放进油锅里炸成金黄。放在一边。3BeurreMonte,一汤匙的水大火烧热后转小火，把一小块的牛油扔入锅里融化接着下一块直到扔完为止。将BeurreMonte装入小容器内。4意大利香菜切掉梗剩叶子，用水加盐烧热把菜叶子扔进锅里煮软。拿出放入冰水冷却。把冷却的叶子用搅拌机加少许的水打成浆。用过滤细密网过滤浆。5过滤后的浆拿去预热。查看浆的浓稠度，太稠加点水，太稀稍微煮稠些。加入一汤匙BeurreMonte。搅拌均匀关火放在一边。6把鱼脱骨去刺（剩鱼肉）。鱼肉两边撒上盐和白胡椒粉。切段。7用不粘锅大火热油。先煎鱼皮1分30秒或煎金黄，用铲子压住鱼肉不让它走形，翻另一面煎30秒。拿出鱼肉。8装盘:意大利香菜浆稍微预热。拿出盘子一小勺的浆盘中央。2x鱼片交叉放在浆上。放几片干净的意大利香菜叶子。最后放上点炸蒜片。", "raw_material": "原料：蒜、冰牛奶、油、意大利香菜、Beurre Monte（1汤匙水，6小块牛油）、盐、红鲣鱼、盐和白胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-184144.html", "split": "foreign", "target_text": {"dish_name": "Triglia con fettine d'aglio", "practice": "1Con una mandolina, tagliare l'aglio a fettine il più sottili possibile. In un pentolino, portare a bollore l'aglio insieme al latte freddo, scolare le fettine e immergerle in acqua e ghiaccio. Ripetere il procedimento per 3 volte. Al termine, asciugare accuratamente l'aglio con carta assorbente per rimuovere l'umidità in eccesso. 2Scaldare l'olio a 300°F (148°C) e friggere le fettine d'aglio fino a doratura. Mettere da parte. 3Beurre Monté: scaldare un cucchiaio d'acqua a fuoco vivo, poi abbassare la fiamma e incorporare un cubetto di burro alla volta facendolo sciogliere, continuando fino a esaurimento del burro. Trasferire il Beurre Monté in un piccolo contenitore. 4Rimuovere i gambi dal prezzemolo e tenere solo le foglie. Sbollentarle in acqua salata bollente fino a quando diventano tenere. Scolarle e raffreddarle in acqua e ghiaccio. Frullare le foglie fredde con poca acqua fino a ottenere una purea. Filtrare il composto con un colino a maglia fine. 5Riscaldare la purea filtrata. Controllare la consistenza: se è troppo densa aggiungere acqua, se è troppo liquida farla restringere sul fuoco. Aggiungere un cucchiaio di Beurre Monté. Mescolare bene, spegnere il fuoco e mettere da parte. 6Sfilettare e deliscare il pesce (utilizzare solo la polpa). Condire entrambi i lati con sale e pepe bianco. Tagliare a tranci. 7Scaldare l'olio in una padella antiaderente a fuoco vivo. Scottare il pesce dal lato della pelle per 1 minuto e 30 secondi o fino a doratura, premendo con una spatola per non farlo deformare; girare e cuocere l'altro lato per 30 secondi. Togliere il pesce dalla padella. 8Impiattamento: riscaldare leggermente la purea di prezzemolo. Mettere una cucchiaiata di purea al centro del piatto. Adagiare due tranci di pesce incrociandoli sopra la purea. Guarnire con alcune foglie di prezzemolo fresco. Completare con le chips di aglio fritte.", "raw_material": "Ingredienti: aglio, latte freddo, olio, prezzemolo, Beurre Monté (1 cucchiaio d'acqua, 6 cubetti di burro), sale, triglia, sale e pepe bianco."}}
{"canonical_name_zh": "肉丝炒意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:29d64d449aab7a5dc60f7580", "language": "Italian", "question_image_ids": {"dish_image": ["image:e54b61bb42fbbeed86c8b327"], "practice_image": ["image:6e842dad224ad06ee3ccec10", "image:b74ca8ba601583caec12a99c", "image:bb76de98618aaad32be9eea2", "image:a71eb63d365ec4fe5829f7d6", "image:bacc7a9bb72d2539c389e637", "image:345f2610f01bda52300f900d", "image:d927d8c91c700c8535ce3efa", "image:477e76223fda963ec15b0821", "image:9cdd3f1266db2f005d42f7da"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "肉丝炒意面", "practice": "1把瘦肉切丝，加入精盐1/4小勺、胡椒粉1/4小勺、料酒1/2大勺、玉米淀粉1小勺，抓均匀，再加菜油1大勺，抓均匀。2把洋葱、香葱、红椒和黄椒切丝。3把生姜和蒜头拍扁，葱头切片。4烧一锅开水，加精盐1/2小勺和菜油1大勺，放入意面，煮至透心。5捞起面条，用冷水冲洗，沥水。6锅置炉上，大火，倒入洋葱丝，翻炒至三至四成熟起锅。7锅加油，改中火，加入姜葱蒜，倒入肉丝，炒至断生，盛起备用，锅留油。8倒入意面，烹入生抽1大勺、蚝油1大勺、胡椒粉1/4小勺，翻炒均匀。9加入肉丝、洋葱丝、辣椒丝和香葱丝，兜均匀，出锅，享用。Enjoy!", "raw_material": "原料：意面、猪肉、洋葱、香葱、黄菜椒、红菜椒、生姜、蒜头、红葱头、精盐、胡椒粉、料酒、玉米淀粉、菜油、精盐、菜油、生抽、蚝油、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-562791.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti saltati con carne", "practice": "1Tagliare la carne magra a striscioline, aggiungere 1/4 di cucchiaino di sale fino, 1/4 di cucchiaino di pepe, 1/2 cucchiaio di vino da cucina e 1 cucchiaino di amido di mais, massaggiare bene per distribuire i sapori, quindi aggiungere 1 cucchiaio di olio vegetale e amalgamare uniformemente. 2Tagliare a julienne la cipolla, il cipollotto, il peperone rosso e quello giallo. 3Schiacciare lo zenzero e l'aglio, e affettare la base bianca del cipollotto. 4Portare a ebollizione una pentola d'acqua, aggiungere 1/2 cucchiaino di sale fino e 1 cucchiaio di olio vegetale, calare la pasta e cuocerla finché non è cotta al cuore. 5Scolare la pasta, sciacquarla sotto l'acqua fredda e lasciarla sgocciolare. 6Posizionare la padella sul fuoco a fiamma alta, versare la cipolla a julienne e saltarla fino a quando è cotta al 30-40%, quindi rimuoverla dalla padella. 7Aggiungere altro olio nella padella, regolare a fuoco medio, unire lo zenzero, l'aglio e la base del cipollotto, aggiungere la carne e saltarla finché non cambia colore (appena cotta), toglierla e metterla da parte, lasciando il fondo d'olio nella padella. 8Versare la pasta, condire con 1 cucchiaio di salsa di soia chiara, 1 cucchiaio di salsa d'ostrica e 1/4 di cucchiaino di pepe, quindi saltare uniformemente. 9Aggiungere la carne, la cipolla, i peperoni e il cipollotto a striscioline, spadellare bene il tutto per amalgamare i sapori, impiattare e servire. Enjoy", "raw_material": "Ingredienti: pasta, maiale, cipolla, cipollotto, peperone giallo, peperone rosso, zenzero, aglio, scalogno, sale, pepe, vino da cucina, amido di mais, olio vegetale, sale, olio vegetale, salsa di soia chiara, salsa di ostriche, pepe."}}
{"canonical_name_zh": "肉末时蔬炒意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:bc1a570956305352c672960a", "language": "Italian", "question_image_ids": {"dish_image": ["image:8064e3ad645e83875659f1ce"], "practice_image": ["image:3404f01bbedf69affbc657a0", "image:3fc9a690b6c4e93bade37773", "image:9e509dd0105f7eba2723b811", "image:9085c70f15183c53d7d0b154", "image:d06ddf59f095749e481e0cfd", "image:730753faa834082102bbe7ae", "image:2acc242b227c705168fa8220", "image:23e0206329ba4c21f6de9e4d", "image:82171466f601c7c2a2711154"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "肉末时蔬炒意面", "practice": "1锅中放水煮开，放入玉米粒和意面一起小火煮8分钟。2煮面的时候切菜，肉切末。3葱切段，胡萝卜、平菇切稍碎，莴笋叶切段。4鹌鹑蛋煮熟剥皮，从中间切开。5意面和玉米捞出控水。6锅中放油烧热，葱花爆香放入肉末翻炒至变色。7放入胡萝卜和平菇翻炒片刻，放入盐和酱油、小半碗水中小火焖炒。8汤快收尽时放意面和玉米。9没汤了放莴笋叶和蚝油拌匀关火。10盛出，摆上鹌鹑蛋。", "raw_material": "原料：意面、鹌鹑蛋、莴笋叶、胡萝卜、平菇、葱、猪肉、玉米粒、盐、蚝油、酱油。"}, "source_url": "https://home.meishichina.com/recipe-389932.html", "split": "foreign", "target_text": {"dish_name": "Pasta con macinato e verdure di stagione", "practice": "1Portare l'acqua a ebollizione in una pentola, aggiungere i chicchi di mais e la pasta e cuocere a fuoco lento per 8 minuti.2Mentre la pasta cuoce, tagliare le verdure e tritare la carne.3Tagliare il cipollotto a pezzi, sminuzzare la carota e i funghi pleurotus, e tagliare le foglie di lattuga cinese a pezzi.4Lessare le uova di quaglia, sbucciarle e tagliarle a metà.5Scolare la pasta e il mais eliminando l'acqua in eccesso.6Scaldare l'olio in una padella, far soffriggere il cipollotto fino a sprigionarne l'aroma, aggiungere la carne tritata e saltare finché non cambia colore.7Aggiungere la carota e i funghi, saltare per qualche istante, unire il sale, la salsa di soia e mezza ciotolina d'acqua, quindi stufare a fuoco medio-basso.8Quando il liquido di cottura si è quasi del tutto ristretto, aggiungere la pasta e il mais.9Quando il liquido è completamente evaporato, aggiungere le foglie di lattuga cinese e la salsa d'ostrica, mescolare bene e spegnere il fuoco.10Impiantare e guarnire con le uova di quaglia.", "raw_material": "Ingredienti: pasta, uova di quaglia, foglie di lattuga asparago, carota, funghi pleurotus, cipollotto, carne di maiale, chicchi di mais, sale, salsa di ostriche, salsa di soia."}}
{"canonical_name_zh": "芦笋三文鱼意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:55755cc790214cf9458dda94", "language": "Italian", "question_image_ids": {"dish_image": ["image:a25d4bceca4fdfa6b0b7d539"], "practice_image": ["image:4d37b5ab3e1568461677f37d", "image:811f41e9ebf1f6146fd8bb07", "image:b0c1f3c79b32effb1c8ac273", "image:a6762bbd479089bd50ba8d0b", "image:c2dc8b47c889aec407a4dcae", "image:284d06e1220df3aa20f5b220", "image:40b1f0698814b376da3c1fb6", "image:1b49e36f59c59722dcc41d48", "image:06d7eeeb3e428eef0609f8e1", "image:6816a05254353a29da74e91e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "芦笋三文鱼意大利面", "practice": "1准备好食材。2去掉芦笋外皮，然后洗净切丁，三文鱼切丁。3把意大利面放入锅中煮12分钟左右至面软，然后倒入淘箩中用流水冲。4然后倒入适量橄榄油进面条中，挑拌均匀，防止粘在一起。5在锅中加入适量的橄榄油，倒入芦笋炒拌一会。6加入清水和淡奶油。7然后加入意面调料，搅拌均匀。8待煮开后，把三文鱼加入，翻拌一会即可关火。9把面挑入盘中，然后把汤汁浇在面上。10再撒上香料，意大利面就可以上餐桌了。", "raw_material": "原料：意大利面、三文鱼、芦笋、淡奶油、清水、意面调料、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-72757.html", "split": "foreign", "target_text": {"dish_name": "Pasta con salmone e asparagi", "practice": "1Preparare gli ingredienti.2Pelare gli asparagi, poi lavarli e tagliarli a dadini; tagliare a dadini anche il salmone.3Cuocere la pasta in una pentola per circa 12 minuti finché non sarà morbida, quindi versarla in un colino e sciacquarla sotto l'acqua corrente.4Versare una quantità adeguata di olio d'oliva sulla pasta e mescolare bene per evitare che si attacchi.5Scaldare un filo d'olio d'oliva in una padella e saltare gli asparagi per qualche istante.6Aggiungere acqua e panna fresca.7Aggiungere il condimento per pasta e mescolare bene.8Una volta raggiunto il bollore, aggiungere il salmone, saltare brevemente e spegnere il fuoco.9Impiattare la pasta e versarvi sopra il condimento.10Cospargere con delle spezie; la pasta è pronta per essere servita in tavola.", "raw_material": "Ingredienti: pasta, salmone, asparagi, panna da cucina, acqua, condimento per pasta, olio d'oliva."}}
{"canonical_name_zh": "意大利海鲜千层面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:131470dc7b6f589e24cb6af3", "language": "Italian", "question_image_ids": {"dish_image": ["image:f1a1cc3a96491689447e7934"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "【芸芸小厨】意大利海鲜千层面——层叠的美味", "practice": "1番茄去皮、去籽，切成小丁。蘑菇切丁，洋葱切丁。2热锅放油煸炒干葱，爆香。加入虾仁、贻贝，翻炒。加入干白葡萄酒煮沸，捞出海鲜。煮海鲜的汁水倒出备用。3牛奶加香叶、洋葱、黑胡椒粒，煮沸，转小火煮2分钟，倒出备用。另起锅，烧热，放入黄油，化掉后加入面粉，炒香。加入煮沸的牛奶，用打蛋器不同搅拌至牛奶变成糊状，加入盐，过滤。4热锅，加入油。炒蘑菇至香，放入过滤好的白汁。加入步骤二中的海鲜水，搅拌均匀。加入番茄丁，荷兰芹末。5烧水，千层面皮煮4分种。拿出后浸入冷水，滤干水备用。6装千层面的容器涂黄油。我直接用的锡纸盒子。先放一层千层面皮，再放入海鲜，浇上汁水。再盖一层面皮，放入海鲜，浇上汁水。7最后撒上马苏里拉芝士，进入烤箱180度，10分钟，烤至表面金黄。8一盘美味的意大利海鲜千层面就好啦！", "raw_material": "原料：虾仁、贻贝、干葱、干白葡萄酒、龙利鱼、牛奶、洋葱、面粉、黄油、蘑菇、油、番茄、千层面皮、马苏里拉芝士、香叶、黑胡椒粒、盐、荷兰芥末。"}, "source_url": "https://home.meishichina.com/recipe-217293.html", "split": "foreign", "target_text": {"dish_name": "Lasagne ai frutti di mare", "practice": "1Pelare i pomodori, privarli dei semi e tagliarli a dadini. Tagliare i funghi e la cipolla a dadini. 2Scaldare l'olio in una padella e soffriggere lo scalogno fino a sprigionarne l'aroma. Aggiungere i gamberetti e le cozze, quindi saltarli in padella. Sfumare con il vino bianco secco, portare a bollore e rimuovere i frutti di mare. Filtrare e tenere da parte il liquido di cottura dei frutti di mare. 3Unire al latte la foglia di alloro, la cipolla e i grani di pepe nero; portare a bollore, quindi cuocere a fuoco lento per 2 minuti e tenere da parte. In un'altra pentola, scaldare e sciogliere il burro, aggiungere la farina e farla tostare. Versare il latte bollente, mescolando continuamente con una frusta fino a quando il composto non si addensa, aggiungere il sale e filtrare. 4Scaldare una padella e aggiungere l'olio. Saltare i funghi finché non diventano fragranti, quindi unire la salsa bianca filtrata. Aggiungere il liquido di cottura dei frutti di mare del passaggio 2 e mescolare uniformemente. Incorporare i dadini di pomodoro e il prezzemolo tritato. 5Portare l'acqua a bollore e cuocere le sfoglie per lasagne per 4 minuti. Scolarle e immergerle in acqua fredda, quindi scolarle nuovamente e tenerle da parte. 6Imburrare un contenitore per lasagne. Io ho usato direttamente una vaschetta di alluminio. Disporre un primo strato di pasta, aggiungere i frutti di mare e versare il condimento. Coprire con un altro strato di pasta, aggiungere i frutti di mare e versare il condimento. 7Infine, cospargere con la mozzarella e infornare a 180 gradi per 10 minuti, fino a quando la superficie risulterà dorata. 8Il vostro delizioso piatto di lasagne ai frutti di mare è pronto", "raw_material": "Ingredienti: gamberetti, cozze, scalogno, vino bianco secco, sogliola, latte, cipolla, farina, burro, funghi, olio, pomodoro, sfoglia per lasagne, mozzarella, alloro, pepe nero in grani, sale, senape olandese."}}
{"canonical_name_zh": "茄子意粉", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:e505e1f50951887b61d7e272", "language": "Italian", "question_image_ids": {"dish_image": ["image:0868e52ed7c14fde6437c5a9"], "practice_image": ["image:6094c94d0cf637a5ffca4bc6", "image:2e50b8170c3e7b75db9b22cc", "image:1854d6bb07936b42d2b3eb2d", "image:0630b005c39a66b24139c502", "image:f82dc03fed6d3ce9fcda6a13", "image:3d8c4f6bae29a842e474f7e9", "image:f63c377afdd0b7a79f890740", "image:e10960b5dfa7e4116b51f2f2", "image:90c57f1c6e9eb950571c7fb5", "image:64745997dbae37b18f25a7e0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "茄子意粉", "practice": "1准备好意粉、茄子、西葫芦等材料。2将锅里加水烧开，水里加适量的盐，将螺蛳粉下锅煮8分钟。3西葫芦、茄子切小片备用。4平底锅加热、加入适量的橄榄油、将茄子先入锅炒。5等茄子炒至微黄的时候，加入西葫芦一起炒，加适量的盐调味。6等茄子炒至微黄的时候，加入西葫芦一起炒，加适量的盐调味。7加入煮好的螺丝粉。8将锅里的所有材料炒匀。9最后，关火后加入奶酪，拌匀就行了。10美味的茄子炒螺丝粉上桌了。", "raw_material": "原料：意大利螺丝粉、茄子、西葫芦、奶酪。"}, "source_url": "https://home.meishichina.com/recipe-115035.html", "split": "foreign", "target_text": {"dish_name": "Pasta alle melanzane", "practice": "1Preparare gli ingredienti come pasta, melanzane, zucchine, ecc. 2Portare a bollore l'acqua in una pentola, aggiungere una quantità adeguata di sale e cuocere i fusilli per 8 minuti. 3Tagliare le zucchine e le melanzane a fettine e tenere da parte. 4Scaldare una padella, aggiungere una quantità adeguata di olio d'oliva e saltare prima le melanzane. 5Quando le melanzane risultano leggermente dorate, aggiungere le zucchine e saltare insieme, regolando di sale. 6Quando le melanzane risultano leggermente dorate, aggiungere le zucchine e saltare insieme, regolando di sale. 7Aggiungere i fusilli cotti. 8Saltare bene tutti gli ingredienti nella padella per amalgamarli. 9Infine, dopo aver spento il fuoco, aggiungere il formaggio e mescolare bene. 10I deliziosi fusilli saltati con melanzane sono pronti per essere serviti.", "raw_material": "Ingredienti: fusilli, melanzane, zucchine, formaggio."}}
{"canonical_name_zh": "茄汁肉酱意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:fb575982e400159ef624b577", "language": "Italian", "question_image_ids": {"dish_image": ["image:500cdda06064ae13827ae798"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "茄汁肉酱意大利面", "practice": "1意大利面煮熟。2猪肉切丁。3洋葱切丁。4西红柿去皮洗净切块。5锅里油热加入肉丁煸炒。6加入洋葱翻炒。7加入番茄酱翻炒。8加入西红柿翻炒。9将西红柿铲碎。10加入一点盐炒匀，浇在煮好的意大利面上就可以了。11成品图。12成品图。", "raw_material": "原料：西红柿、意大利面、洋葱、猪肉、油、盐、番茄酱。"}, "source_url": "https://home.meishichina.com/recipe-415378.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti al ragù", "practice": "1Cuocere la pasta. 2Tagliare la carne di maiale a cubetti. 3Tagliare la cipolla a cubetti. 4Pelare, lavare e tagliare i pomodori a pezzi. 5Scaldare l'olio in padella e rosolare i cubetti di carne. 6Unire la cipolla e far soffriggere. 7Aggiungere la salsa di pomodoro e far insaporire. 8Aggiungere i pomodori e saltare in padella. 9Schiacciare i pomodori con il mestolo. 10Aggiungere un pizzico di sale, mescolare uniformemente e versare sulla pasta cotta. 11Piatto finito. 12Piatto finito.", "raw_material": "Ingredienti: pomodori, pasta, cipolla, carne di maiale, olio, sale, salsa di pomodoro."}}
{"canonical_name_zh": "葱香意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:9870fd1f78aa8807a92392f4", "language": "Italian", "question_image_ids": {"dish_image": ["image:badb3648bdc3254d65b27fd2"], "practice_image": ["image:247595df2e3c969971b46363", "image:912eb6fafb12fe8881553d4f", "image:c126c4e8b4ab92b3d4f69879", "image:4f257fb43778d45ad36ad23c", "image:b6a1d804dc6b6627f7e89f88", "image:50e1d07e264fbaf0e7b7fa1f", "image:5b3caaa794c858be226c6f11"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "葱香意大利面", "practice": "1大火烧开，放入意大利面大火煮10分钟。2捞出备用！3不粘锅烧至六成熟倒入玉米油，放入意大利面，加入一勺番茄酱。4加入一勺生抽，煸炒均匀。5加入少许盐，撒入葱花快速煸炒均匀即可！6入盘，一道完美的意大利面！7开吃了，味道超级赞！", "raw_material": "原料：葱花、意大利面、番茄酱、盐、玉米油、生抽。"}, "source_url": "https://home.meishichina.com/recipe-521289.html", "split": "foreign", "target_text": {"dish_name": "Pasta al cipollotto", "practice": "1 Portare ad ebollizione a fuoco vivo, aggiungere la pasta e cuocere a fuoco alto per 10 minuti. 2 Scolare e tenere da parte! 3 Scaldare una padella antiaderente a calore medio, versare l'olio di mais, aggiungere la pasta e un cucchiaio di salsa di pomodoro. 4 Aggiungere un cucchiaio di salsa di soia chiara e saltare uniformemente. 5 Aggiungere un pizzico di sale, cospargere con cipollotto tritato e saltare rapidamente fino a completa uniformità! 6 Impiattare, un piatto di pasta perfetto! 7 È ora di mangiare, il sapore è eccezionale", "raw_material": "Ingredienti: cipollotto tritato, pasta, salsa di pomodoro, sale, olio di mais, salsa di soia chiara."}}
{"canonical_name_zh": "虾仁番茄意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:c853408e7911d30f29a6bdc8", "language": "Italian", "question_image_ids": {"dish_image": ["image:ca747e9f740e67a65102ced2"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "虾仁番茄意大利面", "practice": "1鲜虾剥去壳后洗净，剥好的虾仁用少许料酒抓一下。2一个小洋葱洗净切好备用。3番茄削去皮后切小块备用。4锅中水开放入意大利面，煮至没有硬芯后捞出，过一下凉水。5热锅下油煸炒虾仁变色后盛出。6锅中底油煸炒番茄。7将番茄炒出汁，少许盐调味。8加入适量的水，少许生抽和番茄酱，熬出番茄汁。9将过水好的意大利面加入番茄酱中。10放入洋葱和炒过的虾仁。11翻炒均匀，慢慢收汁使意大利面吸收住番茄酱的汁。12成品13成品", "raw_material": "原料：意大利面、番茄、虾仁、洋葱、盐、番茄酱、生抽、料酒。"}, "source_url": "https://home.meishichina.com/recipe-478912.html", "split": "foreign", "target_text": {"dish_name": "Pasta ai gamberetti e pomodoro", "practice": "1Sgusciare i gamberi freschi e sciacquarli, poi marinare le code di gambero con un po' di vino da cucina.2Lavare e affettare una piccola cipolla e metterla da parte.3Pelare i pomodori, tagliarli a piccoli pezzi e metterli da parte.4Calare la pasta nell'acqua bollente, cuocerla fino a quando non presenta più l'anima dura, scolarla e passarla sotto l'acqua fredda.5Scaldare l'olio in una padella, saltare i gamberi finché non cambiano colore e metterli da parte.6Soffriggere i pomodori nel fondo d'olio rimasto nella padella.7Far appassire i pomodori finché non rilasciano il loro succo e regolare con un pizzico di sale.8Aggiungere una quantità adeguata d'acqua, un po' di salsa di soia chiara e del ketchup, lasciando sobbollire per restringere il sugo di pomodoro.9Unire la pasta precedentemente sciacquata al sugo di pomodoro.10Aggiungere la cipolla e i gamberi saltati.11Saltare uniformemente e lasciare restringere il sugo lentamente affinché la pasta assorba bene il condimento di pomodoro.12Piatto pronto13Piatto pronto", "raw_material": "Ingredienti: pasta, pomodori, gamberetti, cipolla, sale, salsa di pomodoro, salsa di soia chiara, vino da cucina."}}
{"canonical_name_zh": "蝴蝶意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:e929996da86d5d00d3078530", "language": "Italian", "question_image_ids": {"dish_image": ["image:91c3d86d8d5488d4108d246b"], "practice_image": ["image:ae56797a573b10044d8eb0b6", "image:0e2e14754682848f54a6bc96", "image:fab6629fe1760782c9ec2afc", "image:561056b09f2d9e31ac07959e", "image:dfcc2585a8123806ef4edbf6", "image:d39f61c49853ff2392d508ca", "image:90e17c05e0d195a80bd3d8d5", "image:d151ed613f220ce5fdd7cc47"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "蝴蝶意面", "practice": "1鲜肉洗净，同洋葱剁成肉末；番茄酱，黄油，玉米油，黑胡椒，盐备好；2、锅里依次放入黄油，玉米油，猪肉末，蝴蝶意面；3再放入番茄酱，盐，黑胡椒粉；4倒入300ml清水；5盖上盖子，接上电源，按“启动”键，选择【“干锅”豆角茄子】功能；6自动烹饪锅完成烹饪时，会有提示音响起；7关闭电源，开盖，将食材搅拌下即可装盘；8意面上桌咯，开饭开饭。", "raw_material": "原料：蝴蝶意面、猪肉末、番茄酱、洋葱末、黄油、玉米油、黑胡椒粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-220968.html", "split": "foreign", "target_text": {"dish_name": "Farfalle", "practice": "1Lavare la carne fresca e tritarla insieme alla cipolla fino a ottenere un macinato; tenere pronti la passata di pomodoro, il burro, l'olio di mais, il pepe nero e il sale; 2、Inserire in sequenza nella pentola il burro, l'olio di mais, il macinato di maiale e le farfalle; 3Aggiungere poi la passata di pomodoro, il sale e il pepe nero in polvere; 4Versare 300ml di acqua; 5Chiudere il coperchio, collegare l'alimentazione, premere il tasto “Avvio” e selezionare la funzione 【“Padella a secco” Fagiolini e Melanzane】; 6Quando la pentola a cottura automatica avrà terminato la cottura, verrà emesso un segnale acustico; 7Spegnere l'alimentazione, aprire il coperchio, mescolare gli ingredienti e impiattare; 8La pasta è in tavola, tutti a mangiare", "raw_material": "Ingredienti: farfalle, macinato di maiale, passata di pomodoro, cipolla tritata, burro, olio di mais, pepe nero macinato, sale."}}
{"canonical_name_zh": "西红柿公主粒意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:16a947365b3c1dea7dacf264", "language": "Italian", "question_image_ids": {"dish_image": ["image:2721ed10b66a7691b980f4b4"], "practice_image": ["image:4ff7df50c244d4afabd31f5b", "image:fceb173e1b3d118b46fb73db", "image:2923689d972ff7b38fa3625c", "image:a5d272c930b9698dd2b49712", "image:8d4694ea7fc93aa7114fab65", "image:2a7872b0da67a6794aebe286"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "西红柿公主粒意面", "practice": "1西红柿切刀去皮2放入少许花生油，加入葱花炒出香味3加入西红柿翻炒4加入水和意大利面煮大约5分钟5注意意大利面不要粘锅底6出锅", "raw_material": "原料：西红柿、公主粒意大利面、花生油、葱、酱油、盐。"}, "source_url": "https://home.meishichina.com/recipe-336770.html", "split": "foreign", "target_text": {"dish_name": "Ditalini al pomodoro", "practice": "1Incidere e pelare i pomodori\n2Versare un po' di olio di arachidi e soffriggere il cipollotto tritato finché non sprigiona il suo profumo\n3Aggiungere i pomodori e saltarli in padella\n4Aggiungere l'acqua e la pasta e cuocere per circa 5 minuti\n5Prestare attenzione affinché la pasta non si attacchi al fondo della pentola\n6Impiattare", "raw_material": "Ingredienti: pomodori, pasta (formato principesse), olio di arachidi, cipollotto, salsa di soia, sale."}}
{"canonical_name_zh": "西红柿肉酱意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:6922ee2cde76c6729f175b33", "language": "Italian", "question_image_ids": {"dish_image": ["image:45e33d612cb93285d150383a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "西红柿肉酱意面", "practice": "1提前准备好所需食材2水沸后下入欧丽薇兰意面3加入一小勺盐4因为是天使系列的意大利面，容易熟，煮3-4分钟即可5将煮好的意大利面捞起，拌入少量的橄榄油，防止风干6锅中倒入橄榄油，油温后倒入蒜末，生姜和洋葱煸炒出香味7倒入肉糜，快速翻炒均匀后喷送入料酒8倒入西红柿用中火翻炒大约2分钟左右9加入黑胡椒粉，盐和披萨草继续翻炒3分钟，待汤汁浓缩时即可关火10意面盛人碗中，顶部铺一层炒好的西红柿肉酱，放薄荷叶做装饰即可。11小朋友非常喜欢哦。", "raw_material": "原料：欧丽薇兰天使系列意大利面、紫洋葱、大蒜、生姜、西红柿、肉糜、料酒、黑胡椒粉、披萨草、盐、薄荷、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-473945.html", "split": "foreign", "target_text": {"dish_name": "Pasta al ragù", "practice": "1 Preparare in anticipo tutti gli ingredienti necessari\n2 Quando l'acqua bolle, calare la pasta Olivoilà\n3 Aggiungere un cucchiaino di sale\n4 Trattandosi di pasta della serie \"Capellini\" (Angel Hair), cuoce rapidamente; sono sufficienti 3-4 minuti\n5 Scolare la pasta cotta e condirla con un filo d'olio d'oliva per evitare che si secchi\n6 Versare l'olio d'oliva in una padella e, una volta caldo, aggiungere il trito di aglio, zenzero e cipolla, facendoli soffriggere fino a sprigionare l'aroma\n7 Unire la carne macinata, saltare velocemente e sfumare con il vino da cucina\n8 Aggiungere i pomodori e saltare a fuoco medio per circa 2 minuti\n9 Aggiungere pepe nero, sale e origano, continuando a saltare per 3 minuti finché il sugo non si sarà ristretto, quindi spegnere il fuoco\n10 Impiattare la pasta in una ciotola, coprire la superficie con il ragù di pomodoro preparato e decorare con foglioline di menta\n11 I bambini lo adoreranno.", "raw_material": "Ingredienti: pasta Olivoila serie Angel Hair, cipolla rossa, aglio, zenzero, pomodori, carne macinata, vino da cucina, pepe nero macinato, origano, sale, menta, olio d'oliva."}}
{"canonical_name_zh": "香橙水果披萨", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:b59f05dea27f0cc03ef8e28c", "language": "Italian", "question_image_ids": {"dish_image": ["image:e3ff217590aa2a492da4feb8"], "practice_image": ["image:7a487f0329247b7b25792002", "image:82de74c8b60a6fb4dbdc5756", "image:8bb8df58026098f8d1104102", "image:f9401a1167fec74ce4ce58f6", "image:2c68e1d48dca6260b0d4032b", "image:17918c0cb5df0e69ddc837db", "image:f711651fa09188664c9b3669", "image:40e12f7a0783c767459acecf"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "香橙水果披萨", "practice": "1所有披萨食材混合揉成面团，能撑出薄膜就可以了2盖上保鲜膜发酵至2倍大3所需水果切丁备用4发酵好后排气，静置15分钟。将面团擀成圆形，放入披萨盘，边缘由外往里卷起来，用叉子戳一些小洞。先将披萨皮放入烤箱150度烤15分钟后取出，刷上披萨酱或番茄酱。5先铺上一层马苏里拉芝士6放上水果和马苏里拉芝士150度烤15分钟即可7成品。特别好吃啊，很清新的味道，又带有橙香味。8成品", "raw_material": "原料：高筋面粉、低筋面粉、植物油、酵母、盐、橙皮屑、橙汁、糖粉、水果。"}, "source_url": "https://home.meishichina.com/recipe-326622.html", "split": "foreign", "target_text": {"dish_name": "Pizza all'arancia e frutta", "practice": "1Mescolare tutti gli ingredienti della pizza e impastare fino a ottenere un panetto elastico capace di formare la \"prova del velo\"2Coprire con pellicola trasparente e far lievitare fino al raddoppio del volume3Tagliare la frutta necessaria a cubetti e tenere da parte4Una volta lievitato, sgonfiare l'impasto e lasciar riposare per 15 minuti. Stendere l'impasto in forma circolare, adagiarlo nella teglia da pizza, arrotolare i bordi dall'esterno verso l'interno e bucherellare il fondo con una forchetta. Cuocere la base della pizza in forno a 150 gradi per 15 minuti, quindi sfornare e spennellare con salsa per pizza o passata di pomodoro.5Stendere prima uno strato di mozzarella6Disporre la frutta e altra mozzarella, poi cuocere a 150 gradi per 15 minuti7Prodotto finito. È davvero deliziosa, un sapore molto fresco con un aroma di arancia.8Prodotto finito", "raw_material": "Ingredienti: farina di forza, farina debole, olio vegetale, lievito, sale, scorza d'arancia, succo d'arancia, zucchero a velo, frutta."}}
{"canonical_name_zh": "香辣茄汁意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:3aa0edac1e0796af272d2ef0", "language": "Italian", "question_image_ids": {"dish_image": ["image:e54f3d155f1fceb7c8d49024"], "practice_image": ["image:843cf80fe0454750925b5369", "image:5e1cde39d6d51d0da9076f7a", "image:935f58d568a3951a543fd43e", "image:3f15a56d267af92ce3a51afe", "image:94a45aaee16f091ad82d24a4", "image:41433e9f465745379ecc0faa", "image:e2ef097522e9ad549fdd53b5", "image:52fcb3caab3b9b14417acb3b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "香辣茄汁意面", "practice": "1材料准备好2意面放入开水中煮10分钟左右3番茄、辣椒切小丁4培根切小片5锅烧热放入橄榄油，放培根煸炒6煸炒出培根油分后放番茄拌炒7炒至番茄软熟出汁，8放入意面拌炒均匀，加入适量盐即可出锅", "raw_material": "原料：意面、番茄、培根、辣椒、橄榄油、盐。"}, "source_url": "https://home.meishichina.com/recipe-205946.html", "split": "foreign", "target_text": {"dish_name": "Pasta all'arrabbiata", "practice": "1Preparare gli ingredienti2Cuocere la pasta in acqua bollente per circa 10 minuti3Tagliare i pomodori e i peperoncini a cubetti4Tagliare la pancetta a fettine5Scaldare la padella, versare l'olio d'oliva e soffriggere la pancetta6Una volta rilasciato il grasso della pancetta, aggiungere i pomodori e saltare7Cuocere finché i pomodori saranno teneri e succosi,8Unire la pasta e saltare uniformemente, aggiungere sale quanto basta e servire", "raw_material": "Ingredienti: pasta, pomodori, pancetta, peperoncino, olio d'oliva, sale."}}
{"canonical_name_zh": "鸡肉奶酪意大利面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:e163375db082240005bcc75f", "language": "Italian", "question_image_ids": {"dish_image": ["image:b93539cb6b4e39ba24ab4088"], "practice_image": ["image:6f4921f0f65199545bf7a83b", "image:9c20e0a0f49b20c0c912fc76", "image:a9a9817fcd9172490b0ad878", "image:1f1291b537eb412501026790", "image:63fe8c0c55c08e0bfe9803d1", "image:878b1972027c7eba879d2b71"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "鸡肉奶酪意大利面", "practice": "1烤碗刷上少量的油，烤盘上覆盖锡纸。在一大锅沸腾的盐水中按照包装说明煮意大利面条。捞出，用水冲洗一下，并将意大利面条转移到烤碗上。2鸡肉切碎，锅中放入油，倒入鸡肉炒约2分钟。盛出备用。3把番茄纵向切成两半，辣椒去除茎，种子，并纵向切成两半。然后放在准备好的烤盘上，有皮的一面朝上，同时翻入整个大蒜和洋葱。200度，烤5至7分钟，直到番茄，辣椒，大蒜，洋葱变软。从烤箱中取出，晾凉，把西红柿、辣椒、大蒜、洋葱切成小块。4把烤箱的温度降低到160度。意大利面做调味汁，用平底锅，中火加热融化黄油。加入面粉略炒拌匀，约30秒。慢慢倒入牛奶，边煮边搅拌，直到酱汁变稠一点点，3到5分钟。5一旦酱汁变浓，立即关火，慢慢倒入一半RICOS浓缩车打芝士酱，一半干酪。搅拌至完全混合酱汁。然后拌入孜然，辣椒，香菜和柠檬汁。加入盐和黑胡椒调味。6将酱倒入煮熟的意大利面，然后放入炒熟的鸡肉搅拌。覆盖意剩下的奶酪。放入烤箱20分钟，取出用香菜装饰即可。", "raw_material": "原料：RICOS浓缩车打芝士酱、切碎的蒙特里杰克干酪、番茄、辣椒、大蒜、孜然粉、无盐黄油、新鲜柠檬汁、黑胡椒、意大利面、全脂牛奶、鸡肉、切碎的新鲜香菜、洋葱、辣椒粉、面粉、食盐。"}, "source_url": "https://home.meishichina.com/recipe-290067.html", "split": "foreign", "target_text": {"dish_name": "Pasta con pollo e formaggio", "practice": "1Spennellare una pirofila da forno con una piccola quantità di olio e coprire una teglia con carta stagnola. Cuocere la pasta in una pentola capiente con acqua salata bollente seguendo le istruzioni sulla confezione. Scolare, sciacquare brevemente con acqua e trasferire la pasta nella pirofila. 2Tagliare il pollo a pezzetti, scaldate l'olio in una padella e saltare il pollo per circa 2 minuti. Togliere dal fuoco e mettere da parte. 3Tagliare i pomodori a metà longitudinalmente; privare i peperoncini dei piccioli e dei semi, tagliandoli a metà longitudinalmente. Disporli sulla teglia preparata con la pelle rivolta verso l'alto, aggiungendo l'aglio intero e la cipolla. Cuocere a 200°C per 5-7 minuti, finché i pomodori, i peperoncini, l'aglio e la cipolla non saranno teneri. Sfornare, lasciare raffreddare e tagliare i pomodori, i peperoncini, l'aglio e la cipolla a pezzetti. 4Abbassare la temperatura del forno a 160°C. Preparare la salsa per la pasta: in una padella, sciogliere il burro a fuoco medio. Aggiungere la farina e mescolare brevemente per circa 30 secondi. Versare lentamente il latte, mescolando continuamente durante la cottura finché la salsa non si addensa leggermente, per circa 3-5 minuti. 5Una volta addensata la salsa, spegnere immediatamente il fuoco e incorporare metà della salsa di formaggio Cheddar concentrata RICOS e metà del formaggio grattugiato. Mescolare fino a completa omogeneizzazione della salsa. Unire quindi il cumino, il peperoncino, il coriandolo e il succo di limone. Condire con sale e pepe nero. 6Versare la salsa sulla pasta cotta, aggiungere il pollo saltato e mescolare. Coprire con il formaggio rimanente. Infornare per 20 minuti, sfornare e guarnire con coriandolo prima di servire.", "raw_material": "Ingredienti: salsa di formaggio Cheddar concentrata RICOS、Monterey Jack tritato、pomodori、peperoncino、aglio、cumino in polvere、burro non salato、succo di limone fresco、pepe nero、pasta、latte intero、pollo、coriandolo fresco tritato、cipolla、peperoncino in polvere、farina、sale."}}
{"canonical_name_zh": "黑椒时蔬炒意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:518d6f795df6be1c9c458d42", "language": "Italian", "question_image_ids": {"dish_image": ["image:46012ddcd5feda27efe5bd35"], "practice_image": ["image:86a4fbd5d007122f3fb0cea0", "image:516b31c13418081cdb7ee39d", "image:5ab44416bb6971a9c7faac81", "image:abce2e338670a82b38e2da70", "image:a26b8660a0ec34162e8bceb7", "image:65060c6314222f276caebbbf", "image:3528055d4a30cf732b14a491", "image:3ae5607249ca4420957587af", "image:1d7770611e49fa62888da339"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "黑椒时蔬炒意面", "practice": "1煲中放多一点水，加盐煮开，水开后下意面煮约8分钟；2煮面的时候我们处理香菇，洗净，切片；3胡萝卜去皮切丝；4芹菜去老筋也切成丝；5这时把煮好的意面沥干，用橄榄油拌一下，防止粘连成团；6热油锅，下蒜蓉，香菇先爆香；7然后再倒入芹菜丝和胡萝卜丝炒匀，并加入适量盐调好味；8这时倒入意面，再次炒匀；9加入少许酱油和黑胡椒粉炒匀即可～", "raw_material": "原料：意大利面、香菇、芹菜、胡萝卜、蒜蓉、葱花、橄榄油、盐、黑胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-102299.html", "split": "foreign", "target_text": {"dish_name": "Spaghetti alle verdure e pepe nero", "practice": "1In una pentola, versare abbondante acqua, aggiungere il sale e portare a bollore; quando l'acqua bolle, calare la pasta e cuocere per circa 8 minuti;\n2Mentre la pasta cuoce, preparare i funghi shiitake: lavarli e affettarli;\n3Pelare le carote e tagliarle a julienne;\n4Rimuovere i filamenti dal sedano e tagliarlo anch'esso a julienne;\n5A questo punto, scolare la pasta e condirla con un filo d'olio d'oliva per evitare che si attacchi;\n6Scaldare l'olio in una padella, aggiungere l'aglio tritato e soffriggere i funghi finché non sprigionano il loro aroma;\n7Successivamente, unire il sedano e le carote a julienne, saltare bene e aggiustare di sale;\n8A questo punto, aggiungere la pasta e saltare nuovamente;\n9Aggiungere un po' di salsa di soia e pepe nero, saltare uniformemente ed è pronto～", "raw_material": "Ingredienti: pasta, funghi shiitake, sedano, carota, aglio tritato, cipollotto tritato, olio d'oliva, sale, pepe nero macinato."}}
{"canonical_name_zh": "黑椒洋葱火腿肠意面", "corrected_cuisine_proposal": "意大利菜", "dish_id": "dish:d95efd4c8f57597ce9c296f7", "language": "Italian", "question_image_ids": {"dish_image": ["image:64779cc9ae19fd0bf03a456e"], "practice_image": ["image:113927fb5fe19b1aa3809149", "image:008fe7d5939e54eb45b2a0f4", "image:84b05e7aa036f45bc8378461", "image:e79da7e669a6d35fd0e33edb", "image:659d583ea144f9f7b46be019", "image:ab74c5ef50ffc442bf4913f4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "意大利菜", "source_text": {"dish_name": "黑椒洋葱火腿肠意面", "practice": "1准备好材料2洋葱火腿肠切丁备用3水开后把意面放下去加盐煮，煮熟捞上来加油拌，备用。4这是把洋葱火腿肠下锅炒一分钟，加盐酱油椒盐和半碗水继续炒，直到剩下一半汁5把汁倒到拌好的意面上，切半个番茄装盘和搭配营养，加点沙拉酱，大功告成↖(^ω^)↗6吃的时候拌一拌，很美味哦*^_^*", "raw_material": "原料：意面、洋葱、火腿肠、番茄、沙拉酱、黑椒、盐、油、酱油。"}, "source_url": "https://home.meishichina.com/recipe-220685.html", "split": "foreign", "target_text": {"dish_name": "Pasta con cipolla, wurstel e pepe nero", "practice": "1Preparare gli ingredienti2Tagliare la cipolla e il prosciutto a cubetti e tenere da parte3Quando l'acqua bolle, calare la pasta, aggiungere il sale e cuocere; una volta cotta, scolare, condire con un filo d'olio e tenere da parte.4Soffriggere la cipolla e il prosciutto in padella per un minuto, aggiungere sale, salsa di soia, sale al pepe e mezza ciotola d'acqua, continuando a cuocere finché il liquido non si sarà ridotto della metà5Versare il condimento sulla pasta preparata, tagliare mezzo pomodoro per l'impiattamento e l'apporto nutritivo, aggiungere un po' di salsa dressing, ed è fatta↖(^ω^)↗6Mescolare bene prima di mangiare, è delizioso!*^_^*", "raw_material": "Ingredienti: pasta, cipolla, würstel, pomodoro, maionese, pepe nero, sale, olio, salsa di soia."}}
{"canonical_name_zh": "yinali寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:99b13b6c5929e79a49dc9ed9", "language": "Japanese", "question_image_ids": {"dish_image": ["image:f8bedd87b8174ccc9eb9e433"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "yinali寿司", "practice": "1制作寿司的所有材料。2青豆先用开水焯烫一会儿。3香菇泡发后，放到开水里焯烫一会儿，捞出来放到冷水里洗净备用。4青虾去皮、去纱线用开水焯烫一下。5把胡萝卜去皮切丝、香菇切丝备用。6锅中放少许油，把香菇丝和胡萝卜丝炒熟备用。7把寿司醋倒入米饭中拌匀。8把炒好的胡萝卜和香菇丝倒入米饭中。9把米饭和香菇丝、胡萝卜丝拌匀。10鸡蛋打散加少许盐搅拌均匀，锅底涂抹少许油，把鸡蛋液摊成薄饼。11摊好的鸡蛋饼盛出来凉着。12把鸡蛋饼切成细丝备用。13寿司皮放到开水中加热一会儿。14取一张寿司皮从中间打开，放入拌好的米饭。15把所有的寿司皮都放入米饭。16再在寿司上面放上蛋皮丝。17每个寿司上面再放上一个焯烫好的虾仁。18最后在点缀上青豆即可。", "raw_material": "原料：米饭、鸡蛋、香菇、青豆、青虾、胡萝卜、寿司皮。"}, "source_url": "https://home.meishichina.com/recipe-32052.html", "split": "foreign", "target_text": {"dish_name": "いなり寿司", "practice": "1寿司の材料をすべて用意する。2グリンピースを沸騰したお湯でさっと下茹でする。3椎茸は水で戻した後、沸騰したお湯でさっと茹で、取り出して冷水で洗い、水気を切っておく。4海老は殻をむき、背わたを取り除いてから、沸騰したお湯でさっと茹でる。5人参は皮をむいて千切りにし、椎茸も千切りにしておく。6フライパンに少量の油を熱し、椎茸と人参を炒めて火を通しておく。7ご飯に寿司酢を加え、混ぜ合わせる。8炒めた人参と椎茸をご飯に入れる。9ご飯、椎茸、人参を均一に混ぜ合わせる。10卵を割りほぐして少量の塩を加えて混ぜ、フライパンに油を薄く引き、薄焼き卵を作る。11焼き上がった薄焼き卵を取り出し、冷ましておく。12薄焼き卵を細い千切り（錦糸卵）にする。13寿司皮を沸騰したお湯に入れ、しばらく温める。14寿司皮を一枚取り、真ん中から開いて、混ぜ合わせたご飯を詰める。15すべての寿司皮にご飯を詰める。16寿司の上に錦糸卵をのせる。17各寿司の上に、茹でた海老をひとつのせる。18最後にグリンピースを添えれば完成。", "raw_material": "材料：ご飯、卵、椎茸、グリーンピース、海老、人参、いなり揚げ。"}}
{"canonical_name_zh": "寿司饭团配紫薯银耳汤", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:ad9adbf2ed258fd3fa39214a", "language": "Japanese", "question_image_ids": {"dish_image": ["image:c31f0b5b972f6d2f3d8f0214"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "可爱寿司饭团配紫薯银耳汤", "practice": "1先做饭，把寿司醋调到饭里面，尝一下味道，不要过酸就行了～·寿司醋没有的话自己也可以用盐，白糖，白醋调的～～2两根蟹肉棒在水里烧开煮熟备用～！3把鸡蛋摊成一张蛋饼，切丝，留张大的用来包蛋寿司～～火腿肠切条，还有肉松，酱萝卜～照片中的鱼子酱没用上，做多了怕吃不完～～4开始包了，我用半张海苔铺在竹帘上，再铺上米饭到四分之三，放上肉松，火腿，酱箩卜，鸡蛋丝5卷起来就可以，卷的时候要压紧，不然等下切的时候容易散，不成型6这是做手握蟹肉棒的寿司饭团～～把煮好的蟹肉棒中间划一刀，不要划破，再剪一条海苔绑起来，接缝处朝下面，我忘了拍照了7这条饭团是放了辣白菜，下面先放蛋皮，再铺米饭，再放一张海苔，再放火腿等，可以包了～～～卷好以后，切起来就行8这是做表情饭团，里面放肉松，给宝宝吃的～～9在模具里压实，压紧～～10剪下海苔可以做各种表情，这个饭团被宝宝消灭了，哈哈11摆盘～～本来还想做军舰寿司，怕多了～12成品！～沾上寿司酱油或番茄酱就可以吃了～～13再配一碗紫薯银耳汤～～把银耳放水里发好撕成片，紫薯切粒，还有适量冰糖一起放高压锅加适量水煮20分钟就行了～～～14现在这种天气冰镇一下，吃着更爽～～～", "raw_material": "原料：米饭、海苔、肉松、鸡蛋、蟹肉棒、酱箩卜、火腿肠、泡菜、寿司醋、寿司酱油。"}, "source_url": "https://home.meishichina.com/recipe-72632.html", "split": "foreign", "target_text": {"dish_name": "手まり寿司と紫芋の白木耳スープ", "practice": "1まずご飯を炊き、すし酢を混ぜ合わせます。味見をして、酸っぱすぎなければ大丈夫です。すし酢がない場合は、塩、砂糖、白酢を合わせて自作することもできます～～2カニカマ2本を沸騰したお湯で茹で、火が通ったら取り出しておきます～！3卵を薄焼き卵にし、細切りにして錦糸卵を作ります。大きめの一枚は卵寿司を包むために取っておきます～～ハムは細長く切り、肉松（肉でんぶ）、たくあんも用意します～写真のキャビアは使いませんでした。作りすぎて食べきれないと思ったので～～4巻き始めます。巻き簾の上に海苔を半分敷き、その上に4分の3の高さまでご飯を広げます。肉でんぶ、ハム、たくあん、錦糸卵を乗せます5そのまま巻き上げます。巻くときはしっかりと押さえてください。そうしないと、後で切るときに崩れて形が保てなくなります6これはカニカマの握り寿司の作り方です～～茹でたカニカマの真ん中に（切り離さないように）切れ目を入れます。細く切った海苔で巻き、つなぎ目を下にします。写真を撮り忘れてしまいました7この巻き寿司はキムチ入りです。まず下に薄焼き卵を敷き、次にご飯を広げ、さらに海苔を一枚重ね、ハムなどを乗せて巻きます～～～巻き終わったら、切るだけで完成です8これはデコおにぎりです。中に肉でんぶを入れ、子供用に作りました～～9型に入れて、しっかりと押し固めます～～10海苔をカットして色々な表情を作ります。このおにぎりは子供が完食してくれました、ハハ11盛り付けます～～本当は軍艦巻きも作ろうと思いましたが、量が多くなりそうだったので～12完成！～寿司醤油やケチャップをつけて召し上がれ～～13紫芋と白木耳のスープを添えます～～白木耳を水で戻してから小さくちぎり、角切りにした紫芋、適量の氷砂糖、そして適量の水を高圧鍋に入れ、20分ほど煮れば完成です～～～14今のような天気なら、冷やして食べるとさらに美味しく（爽やかに）感じられます～～～", "raw_material": "材料：ご飯、海苔、肉でんぶ、卵、カニカマ、たくあん、ソーセージ、キムチ、寿司酢、寿司醤油。"}}
{"canonical_name_zh": "牛肉饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:ab33b9aa8367d11899ebfe5e", "language": "Japanese", "question_image_ids": {"dish_image": ["image:736ee9c978baa9cb83a092e0"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "吉野家招牌牛肉饭", "practice": "1牛肉片用刀切小点，冻着的时候很好切。元葱、胡萝卜洗净切丝。2炒锅加少许油烧热，放元葱丝和胡萝卜丝翻炒。3加料酒、糖、酱油炒匀后填清汤煮开，汤不要太多，稍微没过原料一点即可。4煮开后放入牛肉片煮至变色，加盐调味后关火，盛出来盖在饭上开吃。", "raw_material": "原料：牛肉片、圆葱、胡萝卜、米饭、油、酱油、糖、盐、料酒。"}, "source_url": "https://home.meishichina.com/recipe-21118.html", "split": "foreign", "target_text": {"dish_name": "牛丼", "practice": "1牛肉の薄切りは包丁で小さめに切る。冷凍状態の方が切りやすい。玉ねぎとにんじんは洗い、千切りにする。2フライパンに少量の油を熱し、玉ねぎとにんじんを加えて炒める。3料理酒、砂糖、醤油を加えて炒め合わせ、だし汁を注いで沸騰させる。水分は多すぎず、具材がひたひたに浸かる程度にする。4沸騰したら牛肉を加え、色が変わるまで火を通す。塩で味を調えてから火を止め、ご飯の上に盛り付けて完成。", "raw_material": "材料：牛肉の薄切り、玉ねぎ、人参、ご飯、油、醤油、砂糖、塩、料理酒。"}}
{"canonical_name_zh": "味噌拉面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:1db6a6111fe42122be3df76d", "language": "Japanese", "question_image_ids": {"dish_image": ["image:36b09a5f1d03db5ece160363"], "practice_image": ["image:c5504976dccc536da7b4b00e", "image:17c06e09485c1e64d18554f1", "image:74a80a1baf0e2a45a6dca9ab", "image:e33af73c0ddbc25d4fcc1379", "image:21f6977a41cee3f256460662", "image:456e85ed703ec8e9d0289e42"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "味噌拉面", "practice": "1蔬菜洗干净，鲜香菇切薄片，大葱斜切成丝2把香菇、味噌、椰子油、枫糖浆、豆瓣酱、水全部倒入锅内开火煮开3再放入芽菜，再次煮开后即可关火。4煮的同时，另烧开一锅水，下入拉面。5再次煮开后捞出放入大碗内6把煮好的汤和蔬菜倒入大碗内，放上大葱即可。", "raw_material": "原料：拉面、鲜香菇、芽菜、大葱、味噌、椰子油、豆瓣酱、枫糖浆、水。"}, "source_url": "https://home.meishichina.com/recipe-253241.html", "split": "foreign", "target_text": {"dish_name": "味噌ラーメン", "practice": "1野菜を洗い、生椎茸を薄切りに、長ねぎは斜め細切りにする\n2椎茸、味噌、ココナッツオイル、メープルシロップ、豆板醤、水をすべて鍋に入れ火にかけて沸騰させる\n3さらに芽菜を加え、再び沸騰したら火を止める。\n4煮ている間に、別の鍋でお湯を沸かし、ラーメンを入れる。\n5再び沸騰したら麺をすくい上げ丼に入れる\n6調理したスープと野菜を丼に注ぎ、長ねぎをのせれば完成。", "raw_material": "材料：ラーメン、生しいたけ、もやし、長ねぎ、味噌、ココナッツオイル、豆板醤、メープルシロップ、水。"}}
{"canonical_name_zh": "味增烤珍鲡", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:2f741f4ba8a69bc624d314e4", "language": "Japanese", "question_image_ids": {"dish_image": ["image:b7a629155bd091c2d9312b77"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "味增烤珍鲡", "practice": "1用干净的抹布轻轻的擦拭掉昆布上的海盐。2将擦拭干净的昆布放入水中，慢慢加热。3水开后1分钟，关火放入木鱼花，静静的泡上10分钟，让木鱼花的鲜香慢慢的融入。4过滤掉多余的杂物后，留下的是清澈的汤汁，放入冰箱，待用。5将烤箱预热到170～180度，我们先去料理我们的珍鲡和菠菜。6将菠菜的根茎去处，我们只要嫩嫩的叶子，为什么？接着往下看。7将菠菜叶子在沸水中汆烫，可能只需要1分钟，千万要保持菠菜的碧绿，然后将菠菜放入凉透的昆布汁水里，腌制10分钟。8调制味增酱汁：加入味淋，清酒和昆布汁。调配到半稠的程度。9将酱汁首先涂抹在容器的底部，再将纱布覆盖在酱汁上，（tips：很多人喜欢将味增直接涂抹在鱼身上，但这样强烈的味道会不均匀的粘合在鱼的表面，利用纱布阻隔酱汁和鱼身的直接接触，但酱味会通过纱布慢慢的渗透到鱼身中心，腌制均匀，颜色好看）10按照步骤，将鱼擦拭干净，不需要调味，直接放在纱布上。11再盖上纱布，将鱼身彻底的裹在纱布中。12最上方再次涂上味增酱汁，将酱汁均匀抹平。13基本就是这个造型，接下来就是需要进冰箱了，放入冰箱放置6个小时以上，让酱汁充分的腌制。14我们还可以摩擦一点姜泥，在擦丝板上均匀的摩擦，细腻的姜泥配着海鲡可以解除鱼的腥味，在选择姜的时候我们要注意一定是嫩姜。15将浸泡在昆布水里的菠菜去除，沥水后将菠菜一片片整齐的铺开。16慢慢的卷起来，做成圆柱形。17将两头切的整齐，一切为了美观，哦吼吼吼！18时间过的好快啊，终于过了6个多小时了，迫不及待的将纱布打开，取出鱼肉，放在镂空的铁网上，（你会发现，通过纱布腌制的鱼肉是不需要再次用水清洗表面的）然后就可以放入烤箱烘烤了。19没有固定的时间，通过目测，发现鱼的表面变成金黄色，那就可以拿出来了啦。。。哦吼吼吼，马上可以吃啦。20海鲡的肉质比较紧实，有点马鲛鱼的感觉，但就因为如此，用味增腌制烘烤后，鱼身更加紧实，肉质更加鲜美，配上昆布菠菜和一点点姜泥，可以就着一碗新出锅的米饭，一个早餐或许一个晚上就因为这么一道意想不到的简单美味，变得更加幸福。", "raw_material": "原料：珍鲡、白味增、昆布、木鱼花、有机菠菜、味淋、日本清酒、嫩姜、黄柠檬。"}, "source_url": "https://home.meishichina.com/recipe-124667.html", "split": "foreign", "target_text": {"dish_name": "スギの味噌焼き", "practice": "1清潔な布巾で昆布の表面の汚れを軽く拭き取ります。2拭き取った昆布を水に入れ、ゆっくりと加熱します。3沸騰してから1分後、火を止めてかつお節を入れ、そのまま10分間置いて、かつお節の風味をじっくりと抽出します。4余分なかすを濾して、澄んだ出汁を取り出したら、冷蔵庫に入れて冷やしておきます。5オーブンを170〜180度に予熱し、その間にスギとほうれん草の下ごしらえをします。6ほうれん草の根元を切り落とし、柔らかい葉の部分だけを使います。なぜでしょうか？その理由は後ほど。7ほうれん草の葉を沸騰したお湯でサッと茹でます。1分ほどで十分です。鮮やかな緑色を保つようにし、その後、冷ましておいた昆布出汁に10分間浸します。8味噌ダレを作ります：みりん、酒、昆布出汁を加え、少しとろみが出るまで混ぜ合わせます。9まず容器の底にタレを塗り、その上にガーゼを敷きます。（コツ：味噌を直接魚に塗る人も多いですが、そうすると味がムラになりやすくなります。ガーゼを挟むことでタレが直接触れるのを防ぎつつ、味噌の風味がガーゼを通してじわじわと身の中心まで染み込み、均一に、そして美しく仕上がります）10手順に従って魚の水分を拭き取ります。下味はつけずに、そのままガーゼの上にのせます。11さらにガーゼを被せ、魚の身を完全にガーゼで包み込みます。12一番上に再び味噌ダレを塗り、均一に広げます。13この状態で冷蔵庫に入れ、6時間以上置いてタレをしっかりと染み込ませます。14また、おろし金でおろし生姜を作ります。きめ細やかな生姜はスギの臭みを消してくれます。生姜を選ぶ際は、必ず「新生姜」を選んでください。15昆布出汁に浸しておいたほうれん草を取り出し、水気を切ってから一枚ずつ丁寧に広げます。16ゆっくりと巻き、円柱状に整えます。17両端をきれいに切り落とします。すべては見栄えのためです、オホホホ！18時が経つのは早いもので、ようやく6時間が経過しました。待ちきれずにガーゼを開け、魚を取り出して網の上にのせます（ガーゼを使って漬け込んだ魚は、表面を水で洗う必要がないことに気づくでしょう）。そしてオーブンに入れて焼き上げます。19焼き時間に決まりはありません。目で見て、魚の表面がこんがりときつね色になったら取り出します。オホホホ、もうすぐ食べられますよ。20スギの身は締まっており、サワラに似た食感ですが、だからこそ味噌漬けにして焼くとさらに身が引き締まり、旨味がより引き立ちます。昆布風味のほうれん草とおろし生姜を添え、炊きたてのご飯と一緒に。この意外なほど簡単な一品があるだけで、朝食や夕食のひとときがより幸せなものになるでしょう。", "raw_material": "材料：スギ、白味噌、昆布、鰹節、有機ほうれん草、みりん、日本酒、新しょうが、レモン。"}}
{"canonical_name_zh": "和风煎年糕", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:81946b7bd1508bebc37fdc7f", "language": "Japanese", "question_image_ids": {"dish_image": ["image:afc9eb3fe122f7884ff1829a"], "practice_image": ["image:d9352a3529279ad97fdad93b", "image:f24a3e56051a8a4c090fa07e", "image:12f4869c32c61ce8fe78be64", "image:8c05a4553d3aabfc3d05072a", "image:cce99b61dbd5473ee2432ed3", "image:fd8d461da4957661872b1940"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "和风煎年糕", "practice": "1在煮锅中加入生抽、老抽、黄酒、蜂蜜和凉水，搅拌均匀2然后加入木鱼花，大火煮开后，改中火把酱汁熬制到原来液体量的一半(因为加了木鱼花，液面看起来比较麻烦，一定要时刻注意，防止液体烧干)3把煮好的酱汁用筛子过滤，备用4不粘锅烧热后，淋上少量食用油5加入年糕，中火煎制约5分钟左右，外皮金黄焦脆6用刷子，把酱汁涂抹到年糕上，然后包上即食海苔片即可", "raw_material": "原料：海苔片、日式年糕、老抽、蜂蜜、木鱼花、凉水、黄酒、生抽。"}, "source_url": "https://home.meishichina.com/recipe-262721.html", "split": "foreign", "target_text": {"dish_name": "和風焼き餅", "practice": "1鍋に醤油、老抽（中国のたまり醤油）、紹興酒、蜂蜜、水を入れ、よく混ぜ合わせます2次にかつお節を加え、強火で沸騰させた後、中火に落としてタレの量が元の半分になるまで煮詰めます(かつお節が入っているため液面が見えにくいので、焦げ付かないよう常に注意を払ってください)3煮上がったタレを濾し器で濾し、取っておきます4フライパンを熱し、少量の油をひきます5餅を入れ、中火で5分ほど、表面がきつね色になりカリッとするまで焼きます6刷毛でタレを餅に塗り、海苔を巻けば完成です", "raw_material": "材料：海苔、切り餅、老抽、蜂蜜、かつお節、水、紹興酒、生抽。"}}
{"canonical_name_zh": "咖喱时蔬鸡丁饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:ed8ebbc3f87055c2974bff4f", "language": "Japanese", "question_image_ids": {"dish_image": ["image:1c9d6b5a5b02ee0f70e4fdee"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "咖喱时蔬鸡丁饭", "practice": "1鸡胸肉撕去筋膜，切成小块，放入生姜末，淀粉、食盐、黑胡椒和淀粉，搅拌均匀腌制20分钟左右。2锅中先倒入一半的橄榄油，放入鸡丁翻炒。3鸡丁发白，稍微变黄的时候盛出来。4胡萝卜切丁，土豆切丁，青椒去籽切小块。5锅中倒入橄榄油。6放入土豆丁和胡萝卜丁翻炒一分钟。7放入一碗清水中火煮10分钟。8中火煮的时候水有点儿干了，所以我又加了一点儿清水，然后放入两块儿咖喱块。9放入鸡丁。10最后放入青椒块稍微煮一下就行了。11盛出来米饭，放上咖喱菜。12开吃~", "raw_material": "原料：土豆、胡萝卜、青椒、鸡胸肉、橄榄油、食盐、黑胡椒、咖喱、生姜、淀粉、料酒。"}, "source_url": "https://home.meishichina.com/recipe-231277.html", "split": "foreign", "target_text": {"dish_name": "鶏肉と季節野菜のカレーライス", "practice": "1鶏むね肉は筋を取り除いて一口大に切り、生姜のみじん切り、片栗粉、食塩、黒こしょう、片栗粉を加え、よく混ぜ合わせて20分ほど置いて下味をつける。\n2フライパンにまず半分の量のオリーブオイルを引き、鶏肉を入れて炒める。\n3鶏肉の色が白くなり、少し焼き色がついてきたら取り出す。\n4人参とじゃがいもは角切りにし、ピーマンは種を除いて一口大に切る。\n5フライパンにオリーブオイルを入れる。\n6じゃがいもと人参を入れ、1分間炒める。\n7水1杯分を加え、中火で10分間煮る。\n8中火で煮ている最中に水分が少なくなったので、水を少し足し、カレールーを2個入れる。\n9鶏肉を入れる。\n10最後にピーマンを加え、さっと煮ればよい。\n11器にご飯を盛り、カレーをかける。\n12いただきます！", "raw_material": "材料：じゃがいも、にんじん、ピーマン、鶏むね肉、オリーブオイル、食塩、黒こしょう、カレー、生姜、片栗粉、料理酒。"}}
{"canonical_name_zh": "鱼蛋乌冬面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:739b2365eb74d17e5657833a", "language": "Japanese", "question_image_ids": {"dish_image": ["image:07abe156038f26c6c505daa9"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "四洲鱼蛋乌冬面", "practice": "1冻鱼蛋，青菜，乌冬面。2烧开水，加点油下鱼蛋煮。3把煮蛋煮涨加入乌冬面。4煮3分钟后，加入青菜。5加点盐，麻油，生抽调味。", "raw_material": "原料：冻鱼蛋、青菜、乌冬面、油、盐、生抽、麻油。"}, "source_url": "https://home.meishichina.com/recipe-36542.html", "split": "foreign", "target_text": {"dish_name": "フィッシュボールうどん", "practice": "1冷凍フィッシュボール、青菜、うどん。2お湯を沸かし、油を少々加えてフィッシュボールを煮る。3フィッシュボールが膨らんできたら、うどんを加える。4 3分間煮た後、青菜を加える。5塩、ごま油、醤油で味を調える。", "raw_material": "材料：冷凍フィッシュボール、青菜、うどん、油、塩、薄口醤油、ごま油。"}}
{"canonical_name_zh": "咖喱鸡肉", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:e6469577b4ff264087a30439", "language": "Japanese", "question_image_ids": {"dish_image": ["image:1277d8f0f867dac8e570bcdf"], "practice_image": ["image:6bd5e0b166c99032aa22a4c9", "image:ea55bcb99dac1730c225f213", "image:bb856b026f0cd6149b4afa73", "image:bc6513321fde3bd821ced6ab", "image:b7cd7c0f063938a509dd0b16", "image:5638b712c6f0eef06e7e5bcc", "image:3df4162b28c02351279e6c5e", "image:2f6081ac9f8d6222d954b426", "image:5c20e205c70e80a1bcfb4f4d", "image:b13a82ce41ad7098c256e3c2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "大喜大咖喱鸡肉", "practice": "1准备好大喜大咖喱。2把鸡腿去骨，切成块。3土豆、胡萝卜去皮切成滚刀块。4把洋葱去皮切成块。5锅中放油，烧热下入鸡腿肉煸炒至变色。6下入洋葱倒入料酒继续煸炒至鸡肉断生。7加入适量的开水。大火烧开。8下入土豆和胡萝卜块。9烧开后，关小火加入咖喱块煮至咖喱完全融化。10转中火煮至土豆和胡萝卜软烂，汤汁粘稠即可。", "raw_material": "原料：鸡腿肉、土豆、胡萝卜、洋葱、大喜大咖喱。"}, "source_url": "https://home.meishichina.com/recipe-45366.html", "split": "foreign", "target_text": {"dish_name": "チキンカレー", "practice": "1大喜大（ダシダ）カレーを用意する。2鶏もも肉は骨を取り除き、一口大に切る。3じゃがいもと人参は皮をむき、乱切りにする。4玉ねぎは皮をむき、一口大に切る。5鍋に油を熱し、鶏もも肉を入れて色が変わるまで炒める。6玉ねぎを加え、料理酒を回し入れ、鶏肉に火が通るまでさらに炒める。7適量の熱湯を加える。強火で沸騰させる。8じゃがいもと人参を加える。9沸騰後、弱火にしてカレールーを加え、完全に溶けるまで煮る。10中火にし、じゃがいもと人参が柔らかくなり、とろみがつくまで煮込めば完成。", "raw_material": "材料：鶏もも肉、じゃがいも、人参、玉ねぎ、ダシダカレー。"}}
{"canonical_name_zh": "蟹柳肉松寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:2389626798c12007c662e011", "language": "Japanese", "question_image_ids": {"dish_image": ["image:20cfe06c4e8e5f4cd3c85855"], "practice_image": ["image:923bf4190bdd9f66d50ba2ce", "image:a8da05a2b064a6024c51ec6a", "image:3c027f475a9464bf7fd1b515", "image:5a4f078e6cc142d9a99b6304", "image:df7deb193d606f6a5dab0da1", "image:cb7436474c43ba8f3f7913ee"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "寿司 第一次手作", "practice": "1用电饭锅蒸好米趁热拌匀醋2放凉米饭至体温寿司帘铺上一层保鲜膜放上一整张海苔3用勺舀上米饭铺海苔上压实放上准备好的切好的菜系胡萝卜条、菜花梗调味萝卜(大根)4挤上一些沙拉酱再放上一个对半切成二条的蟹柳5再挤上好吃的番茄酱在上面铺多多的肉松多覆盖（*＾ワ＾*）6用手协调合作卷起寿司帘请原谅我只有两只手在操作的两只手无招拍照了(づ◡ど)7卷好成结实的卷了按2cm宽切段摆盘开吃", "raw_material": "原料：寿司米、海苔、胡萝卜、寿司醋、大根、蟹柳、脆花碎、肉松、沙拉酱、番茄酱。"}, "source_url": "https://home.meishichina.com/recipe-354673.html", "split": "foreign", "target_text": {"dish_name": "カニカマと肉でんぶの巻き寿司", "practice": "1炊飯器でお米を炊き、熱いうちに酢を混ぜ合わせる2ご飯を人肌まで冷まし、巻き簾の上にラップを敷き海苔を1枚のせる3スプーンでご飯をすくい海苔の上に広げ押し固め、用意して切っておいた人参の細切り、カリフラワーの茎、たくあん(大根)をのせる4マヨネーズを絞り、さらに縦半分に切ったカニカマを2本のせる5さらに美味しいケチャップを絞り、その上に肉松（肉でんぶ）をたっぷりと覆うようにのせる（*＾ワ＾*）6両手でバランスよく巻き簾を巻く、両手で作業中につき写真は撮れませんでした、ご容赦ください(づ◡ど)7しっかりと巻けたら2cm幅に切り分けて盛り付け、いただきます", "raw_material": "材料：寿司米、海苔、人参、寿司酢、たくあん、カニカマ、天かす、肉でんぶ、マヨネーズ、ケチャップ。"}}
{"canonical_name_zh": "帝王蟹腿茶碗蒸", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:6844bfa54429520bb6476ea1", "language": "Japanese", "question_image_ids": {"dish_image": ["image:2329d056acc4c42378574cb9"], "practice_image": ["image:86a447eaff3c9860abfaec52", "image:8d2e9d0b04bf55dc1db84ee3", "image:48d43063622314fb08fd346c", "image:886603a1ce0c63cc10d89c2d", "image:92f48cafd3af8492e586d907", "image:afc67cee4db731ba172f7be3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "帝王蟹腿茶碗蒸", "practice": "1因为帝王蟹都是冰冻的，如果放在室温里解冻容易坏，因此我一般都是建议放在冷藏室里解冻，因为解冻过程有不少水出来，所以我会用保鲜膜包住。2锅里烧水，等水开之后，放姜片，花蛤，盐，胡椒粉，花蛤，等花蛤煮到开马上关火，煮成花蛤汤（如果你口重，盐和胡椒粉多放一些）。3把花蛤的肉挖出来，把花蛤汤放到凉，如果是一份人差不多是要200毫升的样子。把蟹脚拆开，用剪刀就好，帝王蟹的壳其实不那么硬，所以很容易剪，把壳去掉就好了，也不用怕剪破。4留下一个好看的花蛤肉，把不好看的和刚才剪出来零碎的蟹肉放入碗里。5用刚才的高汤和鸡蛋打成蛋液，高汤留一点点，蛋液倒入碗（这个是茶杯型的碗，一般我也用这个蒸鸡蛋，其实中国人喜欢叫这个为盅），大概是倒到1/2处，剩下要保留，然后小火蒸8分钟（水事先煮开），焖7分钟，自己家吃，所以蜂窝什么无所谓，当然如果你不喜欢就用保鲜膜包住蒸。6然后把大段的蟹肉和花蛤放入，倒入剩下的蛋液，然后小火蒸5分钟，关火焖10分钟。最后把之前剩的高汤，用水淀粉勾芡浇在蒸好的蛋上面，看起来就有光泽了。如果觉得淡，滴2滴酱油，来一滴香油，就很香了。", "raw_material": "原料：帝王蟹腿、蛋、水淀粉、花蛤、胡椒粉、姜片、水、盐。"}, "source_url": "https://home.meishichina.com/recipe-244684.html", "split": "foreign", "target_text": {"dish_name": "タラバガニの茶碗蒸し", "practice": "1タラバガニはすべて冷凍品のため、常温で解凍すると傷みやすくなります。そのため、基本的には冷蔵庫で解凍することをお勧めします。解凍過程でかなりの水分が出るので、ラップで包んでおくと良いでしょう。2鍋でお湯を沸かし、沸騰したら生姜のスライス、アサリ、塩、胡椒を入れます。アサリの口が開いたらすぐに火を止め、アサリスープを作ります（濃いめの味が好みなら、塩と胡椒を多めに入れてください）。3アサリの身を取り出し、スープを冷ましておきます。1人分で約200ml程度が目安です。カニの足をばらしますが、キッチンバサミで十分です。タラバガニの殻はそれほど硬くないので簡単に切れ、殻を取り除くだけで大丈夫です。身が切れてしまう心配もありません。4見栄えの良いアサリの身を一つ残しておき、それ以外の身と、先ほど切り分けたカニの細かい身を器に入れます。5先ほどの出汁スープと卵を混ぜて卵液を作ります。出汁は少しだけ残しておいてください。卵液を器（茶碗のような器で、通常は茶碗蒸しに使われるもの。中国では「盅」と呼ばれます）に、だいたい1/2の高さまで注ぎます。残りの卵液は取っておき、まずは弱火で8分蒸し（お湯は事前に沸かしておく）、火を止めて7分蒸らします。家庭で食べる分には「す」が入っても構いませんが、気になる場合はラップをかけて蒸してください。6次に、大きなカニの身と取っておいたアサリを入れ、残りの卵液を注ぎます。さらに弱火で5分蒸し、火を止めて10分蒸らします。最後に、残しておいた出汁を水溶き片栗粉でとろみをつけ、蒸し上がった卵の上にかけると、光沢が出て美しく仕上がります。味が薄いと感じる場合は、醤油を2滴、ごま油を1滴垂らせば、より香りが引き立ちます。", "raw_material": "材料：タラバガニの脚、卵、水溶き片栗粉、アサリ、胡椒、生姜のスライス、水、塩。"}}
{"canonical_name_zh": "咖喱鸡", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:60e6bb705821c08a62f760c1", "language": "Japanese", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "【怡汝简单宴客菜】米饭杀手---咖喱鸡", "practice": "1咖喱鸡食材。2大喜大咖喱。3鸡肉剁成小块洗净血水后用绍酒和洋葱和姜和少许盐腌制20-30分钟。4土豆和胡萝卜切成滚刀块洗净在做的时候捞出。5洋葱切成小块，葱蒜切片，姜切丝备用。6炒锅热锅凉油6成热放入腌好的鸡肉翻炒。7炒至没有多余水分时候放入葱姜蒜炒香，放入葱头片翻炒，在放入少许绍酒和生抽翻炒。8放入土豆和胡萝卜翻炒。9反复翻炒均匀。10放入没过菜的热水烧开后转中小火焖。11焖至汤剩下一半放入咖喱和盐稍微焖一下收汤即可。12做好的咖喱出锅装盘，鸡配合米饭吃超级下饭哦。", "raw_material": "原料：鸡全翅、鸡全翅、土豆、胡萝卜、洋葱、绍酒、生抽、盐、咖喱酱。"}, "source_url": "https://home.meishichina.com/recipe-48268.html", "split": "foreign", "target_text": {"dish_name": "チキンカレー", "practice": "1カレーチキンの材料。2カレールー。3鶏肉を小さめのぶつ切りにして血抜きをし、紹興酒、玉ねぎ、生姜、少々の塩で20〜30分間漬け込みます。4ジャガイモと人参は乱切りにして洗い、調理する際に水気を切ります。5玉ねぎは角切り、長ねぎとニンニクは薄切り、生姜は千切りにして準備します。6フライパンを熱して油を引き、中温（6割程度の熱さ）になったら下味をつけた鶏肉を入れて炒めます。7水分がなくなるまで炒めたら、長ねぎ、生姜、ニンニクを加えて香りが出るまで炒め、さらに玉ねぎを加えて炒め合わせ、少々の紹興酒と醤油を加えて炒めます。8ジャガイモと人参を加えて炒めます。9全体が均一になるまで繰り返し炒め合わせます。10具材がひたひたに浸かる程度の熱湯を注ぎ、沸騰したら弱めの中火にして煮込みます。11煮汁が半分ほどになったらカレールーと塩を加え、軽く煮込んでとろみがつけば完成です。12出来上がったカレーを皿に盛り付けます。鶏肉はご飯との相性が抜群で、非常に食が進みます。", "raw_material": "材料：鶏手羽全翅、鶏手羽全翅、ジャガイモ、ニンジン、玉ねぎ、紹興酒、薄口醤油、塩、カレーペースト。"}}
{"canonical_name_zh": "关东煮", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:382e60363c9589655af5fefb", "language": "Japanese", "question_image_ids": {"dish_image": ["image:31daf0761bbc2df8ba0b0ee7"], "practice_image": ["image:f992907e3760d156b435f2b2", "image:aa25fca99b394f6cbe4925ee", "image:04274cf063b01965d6f41f2c", "image:dcc73748eb6dbab8a5e1ec88", "image:1ae95bd815a0a9e780efcfe4", "image:52bc549696edd5ad1c75a0c0", "image:f3afed8d45bdd039468c9de6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "懒人版：DIY关东煮", "practice": "1白萝卜去皮，洗净，切成滚刀状；2各种丸子备好；我是直接从超市买的丸子，大家可以自己做；3热锅倒油烧热，放入萝卜块下锅翻炒1分钟；4锅里注入适量清水，半块姜拍裂放进锅里一起煮；家里有高汤的盆友，不妨用高汤代替清水，味道更鲜美；5锅里调入盐、虾皮烧开；虾皮能增加汤的鲜美；6将各种丸子放入锅里，用中火煮；7丸子、萝卜等煮熟后，调入鸡精，撒葱花即可，趁热吃吧！", "raw_material": "原料：鱼丸、白萝卜、盐、鸡精、虾皮、姜。"}, "source_url": "https://home.meishichina.com/recipe-156520.html", "split": "foreign", "target_text": {"dish_name": "おでん", "practice": "1大根は皮を剥いて洗い、乱切りにします；2各種つみれ（団子）を用意します；私はスーパーで購入したものを使いましたが、手作りしても良いでしょう；3鍋に油を熱し、大根を入れて1分ほど炒めます；4鍋に適量の水を注ぎ、叩き潰した生姜（半片）を加えて煮ます；出汁をお持ちの方は、水の代わりに出汁を使うとより一層美味しくなります；5塩、干しエビを加えて沸騰させます；干しエビはスープの旨味を引き立てます；6各種つみれを鍋に入れ、中火で煮ます；7つみれや大根に火が通ったら、鶏がらスープの素で味を調え、刻みねぎを散らして完成です。熱いうちにどうぞ！", "raw_material": "材料：魚団子、大根、塩、鶏がらスープの素、干し小エビ、生姜。"}}
{"canonical_name_zh": "水信玄饼", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:b89bcf4c418589d2f293d7f3", "language": "Japanese", "question_image_ids": {"dish_image": ["image:52d5630b60b922b4c773c884"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "【手绘食谱】水信玄饼 — 最温柔与梦幻的和菓子", "practice": "1浸泡盐渍樱花，去除盐渍，泡开樱花即可~2将水,白凉粉,细砂糖，倒入锅中，小火不停的搅拌，至全部融化后，关火静止2分钟~3将溶液倒入圆形模具中，把泡开的樱花用镊子夹入溶液中，微微按压，让花瓣舒展开~4盖上模具盖子，在模具顶端的开口处插入漏斗，倒入7成满溶液，静置一小时即可，可以搭配一点，熟黄豆粉,黑糖浆一起食用~", "raw_material": "原料：盐渍樱花、白砂糖、白凉粉、水、黑糖浆、熟黄豆粉。"}, "source_url": "https://home.meishichina.com/recipe-258028.html", "split": "foreign", "target_text": {"dish_name": "水信玄餅", "practice": "1桜の花の塩漬けを水に浸して塩を抜き、花が開くまでおきます~2鍋に水、アガー（白涼粉）、グラニュー糖を入れ、弱火で絶えずかき混ぜながら完全に溶かします。溶けたら火を止め、そのまま2分間おきます~3液を丸い型に流し込み、水で戻した桜の花をピンセットで液の中に入れ、軽く押して花びらを広げます~4型の蓋を閉め、型の上部の注ぎ口に漏斗を差し込み、液を7分目まで注ぎ入れ、1時間ほど静置すれば完成です。お好みできな粉や黒蜜を添えてお召し上がりください~", "raw_material": "材料：桜の塩漬け、白砂糖、アガー、水、黒蜜、きな粉。"}}
{"canonical_name_zh": "无花果雪媚娘", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:ab99c9ac3d79770a90d625fa", "language": "Japanese", "question_image_ids": {"dish_image": ["image:243ec72713f012303e4a4fda"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "无花果雪媚娘", "practice": "1准备材料。2将白糖加入牛奶隔水融化。3筛入糯米粉和玉米淀粉搅拌均匀。4过筛使其更为细腻。5筛后粉糊。6上蒸锅，大火蒸15分钟。7取出趁热放入10克色拉油，快速搅拌均匀。冷藏30分钟。8将奶油加少许白糖，打至渐显纹路。放冰箱冷藏。9将无花果切好。10将面团分为12个小团。11取一个擀开。（很粘手，手上粘些手粉。）12放入淡奶油。13放上无花果。14再盖层淡奶油。15收口。放冰箱冷藏4小时以上。16成品欣赏。17成品欣赏。18成品欣赏。19成品欣赏。20成品欣赏。", "raw_material": "原料：糯米粉、牛奶、细砂糖、玉米淀粉、色拉油、无花果、手粉。"}, "source_url": "https://home.meishichina.com/recipe-230817.html", "split": "foreign", "target_text": {"dish_name": "いちじく大福", "practice": "1材料を準備する。2牛乳に白砂糖を加え、湯煎にかけて溶かす。3もち粉とコーンスターチをふるい入れ、均一に混ぜ合わせる。4裏漉しして、より滑らかにする。5裏漉しした後の生地。6蒸し器に入れ、強火で15分間蒸す。7取り出して熱いうちにサラダ油10gを加え、手早く均一に混ぜ合わせる。冷蔵庫で30分冷やす。8生クリームに少量の白砂糖を加え、筋がつくまで泡立てる。冷蔵庫で冷やしておく。9イチジクをカットする。10生地を12等分にする。11一つ取り、麺棒で伸ばす。（非常に粘りやすいため、手粉をつける。）12生クリームをのせる。13イチジクをのせる。14さらに生クリームを重ねる。15口を閉じる。冷蔵庫で4時間以上冷やす。16完成。17完成。18完成。19完成。20完成。", "raw_material": "材料：もち粉、牛乳、グラニュー糖、コーンスターチ、サラダ油、イチジク、打ち粉。"}}
{"canonical_name_zh": "日式可乐饼", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:e018b626d5e121fc18868be1", "language": "Japanese", "question_image_ids": {"dish_image": ["image:efe64ae2fb6d02148e462caa"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日式可乐饼", "practice": "1洋葱切碎，猪肉切末，放入碗中，猪肉末放肉盐和酱腌制。土豆去皮切成块，放入蒸锅里隔水蒸熟。2土豆拿出用工具压成泥，没有工具就戴上一次性手套用捏成泥，锅里放少许油，把肉末加入淀粉拌匀，先倒入肉末翻炒片刻，肉不要铲出再倒入洋葱一起翻少。把它放入盆中，土豆与洋葱肉末比例是2：1，，如果喜欢吃肉的朋友，可以多加点。把它它全部混合。3把面粉，面包糠分别放入盘中，鸡蛋也打散放入中碗里。4土豆泥与肉末用手抓成团子，有些软烂，如不好抓就放些淀粉可以。5用团子先放入鸡蛋液里蘸上蛋液，要全部蘸到，再放入面粉中滚一下，再放入面粉糠里滚一下。用手压扁。动作要快。6小奶锅加入油，油要没过可乐饼，提前放入火上开中火加热油。放入可乐饼炸成金黄色即可。锅小，炸完两个再放两，现弄现炸。", "raw_material": "原料：土豆、洋葱、鸡蛋、猪肉末、盐、面包糠、面粉。"}, "source_url": "https://home.meishichina.com/recipe-218854.html", "split": "foreign", "target_text": {"dish_name": "コロッケ", "practice": "1玉ねぎをみじん切りにし、豚肉を細かく刻んでボウルに入れ、塩と調味料を加えて下味をつける。じゃがいもは皮をむいて一口大に切り、蒸し器に入れて、火が通るまで蒸し上げる。2じゃがいもを取り出し、マッシャーなどでつぶす。道具がない場合は、使い捨て手袋を着用して手でつぶす。フライパンに少量の油を引き、ひき肉に片栗粉を加えて混ぜ合わせたものを入れ、さっと炒める。肉は取り出さず、そのまま玉ねぎを加えて一緒に炒め合わせる。これをボウルに移す。じゃがいもと具材（玉ねぎ・肉）の割合は2：1にするが、肉が好きな場合は多めに加えてもよい。全体をよく混ぜ合わせる。3薄力粉、パン粉をそれぞれ別の皿に入れ、卵も割りほぐしてボウルに入れておく。4じゃがいもと肉の種を手で丸めて成形する。種が柔らかく形が整えにくい場合は、片栗粉を少量加えて調整する。5成形した種をまず卵液にくぐらせ、全体にしっかりとつける。次に薄力粉をまぶし、最後にパン粉をまぶす。手で軽く押さえて平たくする。この作業は手早く行うこと。6小さめの片手鍋に、コロッケが浸かるくらいの量の油を入れ、あらかじめ中火にかけて加熱しておく。コロッケを入れ、きつね色になるまで揚げれば完成。鍋が小さい場合は、2個ずつ揚げる。成形したらすぐに揚げるようにする。", "raw_material": "材料：ジャガイモ、玉ねぎ、卵、豚ひき肉、塩、パン粉、小麦粉。"}}
{"canonical_name_zh": "日式咖喱拌饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:7c4f6861fb0ed4d773774f88", "language": "Japanese", "question_image_ids": {"dish_image": ["image:58c4429dbc888c5f14ab3f8b"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日式咖喱拌饭", "practice": "1土豆、胡萝卜去皮切块，洋葱、鸡胸肉切块。2热锅冷油，油热后倒入食材，炒至鸡肉变色。3加入一大碗水，以刚好淹没过食材为宜。加入咖喱和椰子粉，咖喱用的是百梦多日式咖喱块，一盒掰成六块，每次用四块。4大火烧开后转中火，每隔两分钟用锅铲贴锅底搅拌一次，防止糊底。这点切记，咖喱很容易糊底。5煮大约15分钟，至汤汁收了一半即可熄火。可直接淋在米饭上一起拌着吃。", "raw_material": "原料：鸡胸肉、洋葱、土豆、胡萝卜、米饭、日式咖喱块、椰子粉、盐、食用油。"}, "source_url": "https://home.meishichina.com/recipe-533831.html", "split": "foreign", "target_text": {"dish_name": "カレーライス", "practice": "1じゃがいも、にんじんは皮を剥いて一口大に切り、玉ねぎ、鶏むね肉も一口大に切ります。2熱した鍋に油を引き、油が温まったら具材を入れ、鶏肉の色が変わるまで炒めます。3大きめのボウル一杯分の、具材がちょうど浸るくらいの水を加えます。カレールーとココナッツパウダーを加えます。カレールーは「バーモントカレー」を使用し、1箱6ブロックのうち4ブロックを使います。4強火で沸騰させた後、中火にします。焦げ付きを防ぐため、2分おきにヘラで鍋底をなぞるように混ぜてください。ここは特に注意が必要で、カレーは非常に焦げ付きやすいです。5約15分間、煮汁が半分ほどになるまで煮込んだら火を止めます。そのままご飯にかけて、混ぜながらお召し上がりください。", "raw_material": "材料：鶏むね肉、玉ねぎ、じゃがいも、にんじん、ご飯、カレールー、ココナッツパウダー、塩、食用油。"}}
{"canonical_name_zh": "日式炒面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:15a5c8403965d615fcdd3d17", "language": "Japanese", "question_image_ids": {"dish_image": ["image:f63f14251172222e557b0a8d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日式炒面", "practice": "1准备材料。提前煎一个太阳蛋。小葱切葱花，五花肉切片，包菜切丝，洋葱切丝，鱼竹轮、韭菜黄切段。锅里炒热水，放入金龙鱼活性发酵空心面，稍微煮一下，控水捞起。2放入香油，拌匀。面条就不会粘粘，容易炒匀入味。3另起油锅烧热，放入五花肉片炒出油，放入小葱、洋葱炒出香味。4放入鱼竹轮翻炒至熟。5倒入包菜丝、韭黄，炒匀。6放面条，稍微拌炒均匀。7倒入日式炒面酱（或者牛排酱、烤肉酱）、盐、黑胡椒碎，炒至酱汁被面条吸收。8炒匀以后，装起。撒上海苔丝、太阳蛋，依次喜好挤上蛋黄沙拉酱。就可以开吃啦。", "raw_material": "原料：金龙鱼活性发酵空心面、包菜、洋葱、猪肉、日式鱼竹轮、鸡蛋、海苔丝、小葱、韭菜黄、盐、黑胡椒碎、日式炒面酱、蛋黄沙拉酱。"}, "source_url": "https://home.meishichina.com/recipe-463409.html", "split": "foreign", "target_text": {"dish_name": "焼きそば", "practice": "1下準備をします。あらかじめ目玉焼きを焼いておきます。小ねぎは小口切り、豚バラ肉はスライス、キャベツは千切り、玉ねぎは薄切りにし、ちくわと黄にらは食べやすい長さの段切りにします。鍋にお湯を沸かし、金龍魚活性発酵空心麺を入れ、軽く茹でてから湯切りして引き上げます。2ごま油を入れ、全体によく和えます。こうすることで麺がくっつかず、炒める際にほぐれやすくなり、味が馴染みやすくなります。3別のフライパンに油を引いて熱し、豚バラ肉を入れて脂が出るまで炒めたら、小ねぎと玉ねぎを加えて香りが出るまで炒めます。4ちくわを加え、火が通るまで炒め合わせます。5キャベツの千切りと黄にらを加え、炒め合わせます。6麺を入れ、全体を軽く混ぜながら炒めます。7焼きそばソース（またはステーキソース、焼肉のタレ）、塩、粗挽き黒こしょうを加え、麺がソースを吸い込むまで炒めます。8炒め合わせたら、皿に盛り付けます。刻み海苔を散らして目玉焼きをのせ、お好みでマヨネーズをかければ完成です。", "raw_material": "材料：金龍魚活性発酵中空麺、キャベツ、玉ねぎ、豚肉、ちくわ、卵、刻み海苔、小ねぎ、黄にら、塩、粗挽き黒こしょう、焼きそばソース、マヨネーズ。"}}
{"canonical_name_zh": "日式炸豆腐丸子", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:9cf37397fd1170ec917711de", "language": "Japanese", "question_image_ids": {"dish_image": ["image:281c4fdf981b52cc236e76a0"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日式炸豆腐丸子", "practice": "1北豆腐或者木棉豆腐也可以，碾压成泥，挤去多余水分。2加入一颗鸡蛋，拌匀。3加入1.5勺白糖。4加入2勺生抽。5加入一勺淡奶油。6加入满满一大勺低筋粉。7加入事先切好并沥水的胡萝卜丝、香菇丝和香菜末。8充分搅拌均匀。9牛心菜十字切，斜刀切掉老蒂。10牛心菜切丝。11用净水洗干净，沥水备用。12小番茄去蒂，洗净后对半切开，备用。13用这种漏斗形底的锅或者小炸锅，倒入小半锅油加热。14油温上来后，调至中火，放入生豆腐丸子。15豆腐丸子炸完一遍后，沥出。稍稍冷却后，再放入油锅里炸第二遍。（天妇罗也是需要炸第二遍才会酥脆，否则就软软的。）16炸好的豆腐丸子，配上牛心菜丝、小番茄，摆盘。吃的时候再分别浇上番茄酱和沙拉酱就OK啦～17外酥里嫩的豆腐丸子。18多准备的牛心菜丝、小番茄，还可以和胡萝卜丝、早餐麦片一起，做成沙拉。19这道豆腐丸子原方就是偏甜口的。我个人觉得下酒不下饭。大家也可以将白糖、淡奶油换成盐和黄豆酱。", "raw_material": "原料：北豆腐、鸡蛋、胡萝卜、香菇、香菜、低筋粉、牛心菜、小番茄、沙拉酱、色拉油、番茄酱、淡奶油、白糖、生抽。"}, "source_url": "https://home.meishichina.com/recipe-552675.html", "split": "foreign", "target_text": {"dish_name": "がんもどき", "practice": "1木綿豆腐（または北豆腐でも可）をつぶしてペースト状にし、余分な水気を絞ります。2卵1個を加え、よく混ぜ合わせます。3砂糖大さじ1.5を加えます。4薄口醤油大さじ2を加えます。5生クリーム大さじ1を加えます。6薄力粉を山盛り大さじ1加えます。7あらかじめ千切りにして水気を切った人参、椎茸、そして刻んだパクチーを加えます。8全体を均一になるまでよく混ぜ合わせます。9キャベツを十字に切り、芯の硬い部分を斜めに切り落とします。10キャベツを千切りにします。11浄水できれいに洗い、水気を切っておきます。12ミニトマトはヘタを取り、洗ってから半分に切り、取っておきます。13このような底が漏斗状の鍋、または小さめの揚げ鍋に、油を鍋の半分弱まで注いで加熱します。14油の温度が上がったら中火にし、形を整えた生の豆腐団子を入れます。15豆腐団子を一通り揚げたら、一度取り出して油を切ります。少し冷ましてから、再び油に入れて二度揚げします。（天ぷらも二度揚げすることでカリッと仕上がり、そうしないと食感が柔らかくなってしまいます。）16揚げた豆腐団子に、キャベツの千切りとミニトマトを添えて盛り付けます。食べる時にケチャップとマヨネーズをそれぞれかければ完成です～17外はカリッと、中はふわふわな豆腐団子。18多めに用意したキャベツの千切りやミニトマトは、人参の千切りやシリアルなどと一緒にサラダにすることもできます。19この豆腐団子の元のレシピは甘めの味付けです。個人的にはおつまみには合いますが、ご飯のおかずには向きません。砂糖と生クリームを、塩と味噌に代えて作ることも可能です。", "raw_material": "材料：木綿豆腐、卵、人参、椎茸、パクチー、薄力粉、キャベツ、ミニトマト、マヨネーズ、サラダ油、トマトケチャップ、生クリーム、砂糖、薄口醤油。"}}
{"canonical_name_zh": "日式照烧鸡腿饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:c016392ca79d6df0d742d8be", "language": "Japanese", "question_image_ids": {"dish_image": ["image:1b69280a6f8141a22bbecb71"], "practice_image": ["image:296e08e794e19adc1ad158c1", "image:35fb7c4e5eefb30c7c71c7de", "image:88fa28d80a4263a0ce94cea0", "image:9d3110e3187a1e6aeb3d9065", "image:a3d461fcb50bb3ba2887555a", "image:ff531b59a7b3f4f4307bc286", "image:41eed9883fcb39b534a38474", "image:763262f61f8f99ce430c5daf", "image:f8c4ec40fefee735e2c34158", "image:efd888de723242b580eac6ec"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日式照烧鸡腿饭", "practice": "1将鸡腿肉取出，用刀拍一下，在鸡腿肉上轻轻划几下，防止回缩2将1汤匙料酒，少许盐，五香粉与鸡腿肉一起拌匀腌制3酱油，蜂蜜，料酒，鸡粉调制成一碗酱汁备用4电饼铛加少许油热锅5将鸡腿肉摆入电饼铛中间，上下盘煎制6中间将鸡腿肉翻面一次，继续煎至金黄色7在鸡腿肉煎的过程中，将配料胡萝卜和青瓜切片，取一容器加入清水，少许盐和油，将胡萝卜灼水一下，捞起控干水份备用8这时鸡腿肉应该煎得差不多了，把调制好的汤料加入，中间要时不时的搅动一下9烧至稍微收汁，出锅切小块装盘，将配料摆入盘中，撒上些许香草，淋上锅中哂剩余的烧汁即可10把米饭装进造型容器倒扣在盘中，就成一道美味快捷的照烧鸡腿饭啦！", "raw_material": "原料：鸡腿肉、米饭、胡萝卜、青瓜、香草、料酒、五香粉、盐、蜂蜜、鸡粉、味极鲜。"}, "source_url": "https://home.meishichina.com/recipe-94961.html", "split": "foreign", "target_text": {"dish_name": "照り焼きチキン丼", "practice": "1鶏もも肉を取り出し、包丁の背で軽く叩いてから、加熱時の縮みを防ぐために表面に数箇所切り込みを入れます\n2大さじ1の料理酒、少々の塩、五香粉を鶏もも肉に揉み込み、下味をつけておきます\n3醤油、蜂蜜、料理酒、鶏がらスープの素を混ぜ合わせ、合わせ調味料（タレ）を作っておきます\n4ホットプレート（または電餅鐺）に少量の油を引き、熱します\n5鶏もも肉をプレートの中央に並べ、上下のプレートで挟んで焼き上げます\n6途中で一度鶏もも肉を裏返し、表面がこんがりときつね色になるまで焼き続けます\n7鶏肉を焼いている間に、付け合わせのニンジンとキュウリをスライスします。鍋に水、少々の塩と油を入れて沸騰させ、ニンジンをさっと湯通しし、ザルに上げて水気を切っておきます\n8鶏肉に火が通ったら、用意しておいたタレを加え、時々肉を動かしながらタレを絡めます\n9タレにとろみがつくまで煮詰め、鶏肉を取り出して食べやすい大きさに切り、皿に盛り付けます。付け合わせの野菜を添え、ハーブを少量散らし、フライパンに残ったソースをかければ完成です\n10型に詰めたご飯を皿にひっくり返して盛り付ければ、美味しくて手軽な照り焼きチキンライスの出来上がりです！", "raw_material": "材料：鶏もも肉、ご飯、人参、きゅうり、ハーブ、料理酒、五香粉、塩、はちみつ、鶏ガラスープの素、味極鮮。"}}
{"canonical_name_zh": "日式甘煮小银鱼及小银鱼饭团", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:499a22a2177ec1d40f9b2451", "language": "Japanese", "question_image_ids": {"dish_image": ["image:8ae4af400444bf9cf1c72e07"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日式甘煮小银鱼及小银鱼饭团", "practice": "1如图,选用非常非常小的小鱼,这是买来的时候就煮过的.2将酱油,味淋,料酒放入锅内煮沸腾,目的是将料酒和味淋里的酒精蒸发掉.然后倒入小银鱼.中小火继续煮.3将酱油,味淋,料酒放入锅内煮沸腾,目的是将料酒和味淋里的酒精蒸发掉.然后倒入小银鱼.中小火继续煮.4一直煮到汤汁收干,小鱼有些酥脆的感觉即可.如果是大人吃,可以适当放写辣椒或者胡椒粒调味5煮好以后的小银鱼个个松散,香甜并略带酥脆.煮好的小鱼可以放入冰箱保存3天左右.", "raw_material": "原料：小银鱼、酱油、味淋、料酒、米饭。"}, "source_url": "https://home.meishichina.com/recipe-139408.html", "split": "foreign", "target_text": {"dish_name": "しらすの佃煮としらすおにぎり", "practice": "1写真のように、非常に小さな小魚を用意します。これは購入した時点で既に茹でてあるものです。2醤油、みりん、料理酒を鍋に入れて沸騰させます。これは酒とみりんのアルコール分を飛ばすためです。その後、しらすを加え、中火から弱火で煮詰めていきます。3醤油、みりん、料理酒を鍋に入れて沸騰させます。これは酒とみりんのアルコール分を飛ばすためです。その後、しらすを加え、中火から弱火で煮詰めていきます。4煮汁が完全になくなるまで煮詰め、小魚が少しカリッとした質感になれば出来上がりです。大人用であれば、お好みで唐辛子や粒胡椒を加えて味を調えても良いでしょう。5出来上がったしらすは一匹ずつがパラパラとしており、甘辛く、ほのかにサクサクとした食感に仕上がります。調理した小魚は冷蔵庫で3日ほど保存可能です。", "raw_material": "材料：シラス、醤油、みりん、料理酒、ご飯。"}}
{"canonical_name_zh": "日本豚骨拉面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:67eba7d184d779964d0d8fd2", "language": "Japanese", "question_image_ids": {"dish_image": ["image:ff79f1b8fb377937e8cc3a70"], "practice_image": ["image:e9fb923bd5dad538c95ef86f", "image:bd751cad0e6b10231e9d5ff9", "image:929db33b18239cea58f9783e", "image:c384653c753a82bf54293a62", "image:bacf3f8fd1e7200197a66c75", "image:59e80ee30c4ede36bb70b82f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "日本豚骨拉面", "practice": "1首先是熬猪骨汤，本着一定要把汤熬得奶白诱人的目的，一共熬了6个多小时。猪骨汆水洗净入锅，加姜片、葱段、料酒、半锅子水。大火烧开后转小火炖。2一边闻着浓浓骨汤香，一边准备叉烧。先把五花肉去皮，卷成肉卷后用棉线扎紧。在平底锅中倒入少量的油，五花肉入锅煎。然后放入7、8块冰糖，熬出焦色，让五花肉在其中打个滚粘上满满的焦糖。接着倒入大概30ml的老抽，加一点盐，翻炒均匀后将五花肉放入炖锅，加开水，水量盖过五花肉。大火烧开后转小火炖1小时。关火后肉继续浸泡在汤汁中，待入碗前切片。3配菜可以选择挺多，这次用的绿豆芽和木耳。分别焯过后木耳切丝和绿豆芽一起备用。然后就是番茄最爱的溏心蛋，水煮沸后放蛋，煮6、7分钟捞出来过冷水剥壳备用。4直到开袋的时候，才发现，味千拉面里配了骨汤包和油包，妥妥的方便面（麻蛋，这么方便，前6个小时的熬汤感觉像个笑话。哭泣脸。）5水烧开，加少量盐。放入拉面煮2分钟后捞出入碗。6在面上放入豆芽、木耳丝和叉烧肉。鸡蛋用细线从中间切开放入面碗。浓香到邻居投诉的骨汤加一勺味增调味、加适量盐调味后浇入碗中。", "raw_material": "原料：猪筒骨、五花肉、日本拉面、绿豆芽、木耳、大葱、老姜、冰糖、老抽、料酒、味噌、鸡蛋。"}, "source_url": "https://home.meishichina.com/recipe-415076.html", "split": "foreign", "target_text": {"dish_name": "豚骨ラーメン", "practice": "1まず、豚骨スープを作ります。クリーミーで食欲をそそる白濁したスープに仕上げるため、合計6時間以上煮込みました。豚骨は下茹でして洗い、鍋に入れ、生姜のスライス、長ねぎ、料理酒、鍋の半分ほどの水を加えます。強火で沸騰させた後、弱火に落としてじっくりと煮込みます。2濃厚なスープの香りが漂う中、チャーシューの準備をします。まず豚バラ肉の皮を取り除き、ロール状に巻いてからタコ糸でしっかりと縛ります。フライパンに少量の油を引き、豚バラ肉を焼き、そこに氷砂糖を7、8個入れ、キャラメル色になるまで熱して肉の表面にしっかりと絡めます。続いて老抽（中国の濃口醤油）を約30ml、塩を少々加え、全体を炒め合わせたら煮込み鍋に移し、肉が隠れるくらいの熱湯を加えます。強火で沸騰させた後、弱火で1時間煮込みます。火を止めた後も肉はタレに浸したままにし、盛り付ける直前にスライスします。3トッピングは好みに合わせて選べますが、今回は緑豆もやしとキクラゲを用意しました。それぞれ下茹でし、キクラゲは千切りにしてもやしと一緒に置いておきます。次に、大好物の半熟煮卵を作ります。沸騰したお湯に卵を入れ、6〜7分茹でたら冷水にとって殻を剥いておきます。4袋を開けて初めて気づいたのですが、味千ラーメンにはスープパックと調味油が付属しており、まさにインスタントラーメン仕様でした（あぁ、こんなに便利なら、あの6時間の煮込みは何だったのかと悲しくなります。泣き顔）。5お湯を沸かし、塩を少量加えます。麺を入れて2分間茹でた後、湯切りをして器に盛ります。6麺の上にもやし、キクラゲの千切り、チャーシューをのせます。卵は細い糸を使って真ん中で切り、器に添えます。隣人から苦情が来そうなほど濃厚な香りの豚骨スープに、味噌をスプーン1杯と塩適量で味を調え、器に注ぎ入れれば完成です。", "raw_material": "材料：豚骨、豚バラ肉、ラーメン（麺）、もやし、きくらげ、長ねぎ、生姜、氷砂糖、老抽、料理酒、味噌、卵。"}}
{"canonical_name_zh": "时蔬乌冬面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:95fe325e654f6514f52b501f", "language": "Japanese", "question_image_ids": {"dish_image": ["image:7cf1624465f9738d88ab167b"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "时蔬乌冬面", "practice": "1准备好食材。2胡萝卜切丝，香葱切段。3乌冬面打开后在清水中浸泡5分钟。4洋葱切丝放在清水中浸泡。5锅中倒入底油。6油热后放入胡萝卜丝煸炒2分钟。7加入洋葱丝翻炒2分钟。8加入乌冬面继续翻炒。9加入小半勺老抽。10加入一大勺沙茶王。11根据自己口味加入适量的盐。12乌冬面变软后加入香葱翻炒几下即可盛出食用啦。", "raw_material": "原料：乌冬面、胡萝卜、洋葱、沙茶酱、香葱、盐、老抽。"}, "source_url": "https://home.meishichina.com/recipe-412569.html", "split": "foreign", "target_text": {"dish_name": "野菜うどん", "practice": "1食材を準備します。2人参は千切りに、小ねぎはぶつ切りにします。3うどんは袋から出した後、きれいな水に5分間浸します。4玉ねぎはスライスし、水にさらします。5鍋に油を引きます。6油が温まったら人参を入れ、2分間炒めます。7玉ねぎを加え、さらに2分間炒め合わせます。8うどんを加え、炒め続けます。9老抽（中国たまり醤油）を小さじ半分ほど加えます。10沙茶王（サーチャージャン）を大さじ1加えます。11お好みに合わせて塩を適量加えます。12うどんが柔らかくなったら小ねぎを加え、さっと炒め合わせれば出来上がりです。", "raw_material": "材料：うどん、人参、玉ねぎ、サーチャージャン、小ねぎ、塩、老抽。"}}
{"canonical_name_zh": "玉子烧", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:7d7b746409b74c3a1172212b", "language": "Japanese", "question_image_ids": {"dish_image": ["image:8394ccaff12c800077d8d266"], "practice_image": ["image:cdf3fe493748ac5ea5d51878", "image:ea3e4e4e33c92896fb41aaeb", "image:bee672bccd90af154be96dff", "image:33e6e764bc57f7e64b693847", "image:b11a37da640ff5b3d7591c09", "image:3708eb3e2966104c31f25e8c", "image:cdb73c5685e184947c6865e5", "image:d68ce45ac8c3e0dd4ffa5479"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "深夜食堂——玉子烧", "practice": "1准备3个鸡蛋2倒入2勺味淋3均匀打散4倒入一勺牛奶，打匀5锅烧至6层热，倒入少许蛋液，均匀摇动锅子，使蛋液均匀平铺在锅底6待蛋皮凝结后，用筷子将蛋皮翻起，对折，同时在没有蛋皮的锅底，继续倒入蛋液7等另外一边快凝结时，再将凝结的蛋皮翻过来，这样来回重复4-5次8扣在盘中，用刀切成长条即可", "raw_material": "原料：鸡蛋、味淋、牛奶。"}, "source_url": "https://home.meishichina.com/recipe-129547.html", "split": "foreign", "target_text": {"dish_name": "卵焼き", "practice": "1卵3個を用意する2みりん大さじ2を加える3均一に溶きほぐす4牛乳を大さじ1入れ、よく混ぜる5鍋を中火（6割程度の熱さ）に熱し、少量の卵液を流し入れ、鍋を均一に揺らし、卵液を底全体に平らに広げる6卵が固まったら、箸で卵をめくり、二つ折りにし、同時に卵のない箇所に、続けて卵液を流し入れる7反対側が固まりそうになったら、再び卵を折り返し、これを4〜5回繰り返す8皿に移し、包丁で細長く切れば完成", "raw_material": "材料：卵、みりん、牛乳。"}}
{"canonical_name_zh": "烤鳗鱼", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:c8e3eb57509b9136d346f57e", "language": "Japanese", "question_image_ids": {"dish_image": ["image:2fe364ad9675a87d41ce62d0"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "烤鳗鱼", "practice": "1鳗鱼去内脏清洗干净，去除头尾后，贴着鱼骨片下鱼肉，分切成适口的几段，加入米酒、白糖、酱油、胡椒、姜汁或生姜腌制30分钟以上2烤盘铺上锡纸（雾面朝上），扫上一层食用油防粘，把腌好的鳗鱼一块块铺排在上面。放入预热到200度的烤箱，先烤10分钟，然后取出翻面，刷上一层腌鱼的酱汁，再撒上适量的白芝麻继续烤制10分钟即可。3享用吧~~", "raw_material": "原料：鳗鱼、姜汁、米酒、白糖、酱油、现磨胡椒碎、白芝麻。"}, "source_url": "https://home.meishichina.com/recipe-265109.html", "split": "foreign", "target_text": {"dish_name": "うなぎの蒲焼", "practice": "1鰻は内臓を取り除いてきれいに洗い、頭と尾を切り落とした後、骨に沿って身を三枚におろし、食べやすい大きさに切り分け、料理酒、砂糖、醤油、胡椒、生姜の絞り汁または生姜を加え30分以上漬け込む2天板にアルミホイルを敷き（つや消し面を上にする）、くっつき防止のために食用油を薄く塗り、漬け込んだ鰻を一切れずつ並べる。200度に予熱したオーブンに入れ、まず10分焼き、それから取り出して裏返し、漬けダレを塗り、さらに適量の白ごまを振りかけて10分焼けば完成。3召し上がれ~~", "raw_material": "材料：ウナギ、生姜汁、料理酒、砂糖、醤油、挽きたての胡椒、白ごま。"}}
{"canonical_name_zh": "烧汁鳗鱼饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:951dabff511929523f4d4770", "language": "Japanese", "question_image_ids": {"dish_image": ["image:f382e4a26a0855886c979ffe"], "practice_image": ["image:a788a44c477784fcb0f3c491", "image:a7e302baf0aa2ad35aed9553", "image:344ef04d843a1041a1795e17", "image:043f52ba109848eb6a257f1e", "image:c4b91a1591f3e832f88a0ba0", "image:06342bda310f1270e2a81f0f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "烧汁鳗鱼饭", "practice": "1把裹着烧汁的煮制好的鳗鱼解冻（连包装袋泡在凉水里，只需10分钟便完全软化），然后取出鱼肉用微波炉加热即可食用。加点盐花打散鸡蛋。2小火，摊蛋饼。我用最小的平底锅煎了三张蛋饼。3蛋饼用吸油纸垫着。继续煎青豆，我这里的青豆本来就是熟的，用平底锅中火加热直到完全解冻并热透就行。4青豆加点盐调味。三张蛋饼叠起来切条。5把微波炉加热过的鳗鱼，青豆和鸡蛋铺在白饭上。淋入更多的鳗鱼汁（拌饭好吃），最后撒上葱和柴鱼薄片。6开吃。", "raw_material": "原料：烧汁鳗鱼、青豆、鸡蛋、照烧鳗鱼汁、柴鱼片、盐。"}, "source_url": "https://home.meishichina.com/recipe-607947.html", "split": "foreign", "target_text": {"dish_name": "鰻丼", "practice": "1タレ付きの調理済み鰻を解凍する（袋のまま冷水に10分ほど浸せば、完全に柔らかくなります）。その後、袋から取り出して電子レンジで加熱すれば準備完了です。卵に塩を少々加え、溶きほぐします。\n2弱火で薄焼き卵を作ります。一番小さなフライパンを使用し、3枚焼きます。\n3焼き上がった薄焼き卵はキッチンペーパーにのせておきます。続けてグリンピースを炒めます。元々加熱済みのものを使用しているので、フライパンを中火にかけ、完全に解凍され中までしっかり温まれば十分です。\n4グリンピースに塩を少々振って味を調えます。3枚の薄焼き卵を重ねて細切りにします。\n5電子レンジで温めた鰻、グリンピース、卵をご飯の上に盛り付けます。鰻のタレをさらにたっぷりと回しかけ（ご飯によく合います）、最後に刻みネギと鰹節を散らします。\n6完成です。", "raw_material": "材料：うなぎの蒲焼、グリーンピース、卵、照り焼きうなぎのタレ、鰹節、塩。"}}
{"canonical_name_zh": "香辣厚切炸猪排", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:c2a6b8a44e514e064db93a82", "language": "Japanese", "question_image_ids": {"dish_image": ["image:ad9e698af6fbce683804da88"], "practice_image": ["image:771d403f591d9586c92b4ee8", "image:0674639325dafdd31d2cce0d", "image:757a0a97604ce174fa9c893a", "image:594239f6395a6776a8023438", "image:f5b78d6b5a281ce729a314c9", "image:876c5d909877e55ac70bd109", "image:5019ef1a87b88cfc3754bd81", "image:9092df48e6ea6eae0d82121e", "image:bdd0c8606365639f37d5061f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "热辣酥脆的厚片炸猪排", "practice": "1因为是做厚片猪排所以要切1.5公分厚的大片，可以用刀背拍得松一点2因为是做厚片猪排所以要切1.5公分厚的大片，可以用刀背拍得松一点3撒上盐和胡椒静置，这些可以上班之前做好，回来下锅炸就好了4把淀粉，鸡蛋，面包糠放到分别的碗中5肉片依次粘上淀粉，鸡蛋，面包糠6肉片依次粘上淀粉，鸡蛋，面包糠7肉片依次粘上淀粉，鸡蛋，面包糠8油烧热后下入猪排，小火慢慢炸至金黄9出锅啦，色泽很均匀，也很酥脆，可以搭配喜欢的蘸酱，我喜欢猪排酱，也可以搭配番茄酱，甜辣酱，椒盐都不错的", "raw_material": "原料：外脊、面粉、蛋、面包糠、油、盐、黑胡椒碎。"}, "source_url": "https://home.meishichina.com/recipe-180228.html", "split": "foreign", "target_text": {"dish_name": "厚切りスパイシーとんかつ", "practice": "1厚切りとんかつにするため、1.5cmの厚さに切り、包丁の背で叩いて肉を柔らかくします2厚切りとんかつにするため、1.5cmの厚さに切り、包丁の背で叩いて肉を柔らかくします3塩と胡椒を振り、そのまま置きます。これらは出勤前に準備しておけば、帰宅後に揚げるだけで済みます4片栗粉、卵、パン粉をそれぞれ別のボウルに入れます5肉に片栗粉、卵、パン粉の順で衣をつけます6肉に片栗粉、卵、パン粉の順で衣をつけます7肉に片栗粉、卵、パン粉の順で衣をつけます8油を熱してから豚肉を入れ、弱火できつね色になるまでじっくり揚げます9完成です。色ムラなくサクサクに仕上がります。お好みのソースでお召し上がりください。とんかつソースのほか、ケチャップやスイートチリソース、塩胡椒などもおすすめです", "raw_material": "材料：豚ロース、小麦粉、卵、パン粉、油、塩、粗挽き黒こしょう。"}}
{"canonical_name_zh": "照烧鸡胸肉", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:c699c464d302879e7e5788e7", "language": "Japanese", "question_image_ids": {"dish_image": ["image:387622fd515b4ca7f26640c4"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "照烧鸡胸肉", "practice": "1大葱切小段，姜切片。2鸡胸肉去白筋，从当中破开。3用刀背拍软，划刀。4加入适量料酒，盐，胡椒粉，抹匀，腌制一会儿。5胡萝卜切片。6焯水，捞出控水备用。7拿一个小碗准备照烧汁，加入两勺生抽。8一勺料酒。9两勺蜂蜜。10一勺蚝油。11四勺清水，调匀。12锅中放入适量植物油，放入鸡胸肉。13煎至金黄翻面。14放入葱姜，鸡肉两面煎至焦黄。15放入照烧汁。16转大火烧开。17汤汁粘稠关火出锅。18切小段，滴入锅中汤汁，撒上白芝麻，配上米饭和蔬菜，开吃吧。", "raw_material": "原料：鸡胸肉、胡萝卜、生菜、葱、姜、料酒、盐、生抽、料酒、蜂蜜、蚝油、清水、植物油。"}, "source_url": "https://home.meishichina.com/recipe-538357.html", "split": "foreign", "target_text": {"dish_name": "鶏むね肉の照り焼き", "practice": "1長ねぎはぶつ切りにし、生姜は薄切りにする。2鶏胸肉は白い筋を取り除き、観音開きにする。3包丁の背で叩いて柔らかくし、切り込みを入れる。4適量の料理酒、塩、胡椒を振り、全体に馴染ませてしばらく置く。5人参を輪切りにする。6下茹でし、ザルに上げて水気を切っておく。7小さなボウルに照り焼きのタレを準備し、醤油を2杯入れる。8料理酒を1杯。9蜂蜜を2杯。10オイスターソースを1杯。11水を4杯加え、混ぜ合わせる。12フライパンに植物油を熱し、鶏胸肉を入れる。13きつね色になるまで焼き、裏返す。14長ねぎと生姜を加え、鶏肉の両面がこんがりと色づくまで焼く。15照り焼きのタレを加える。16強火にして煮立たせる。17タレにとろみがついたら火を止め、取り出す。18食べやすい大きさに切り、フライパンのタレをかけ、白ごまを振る。ご飯と野菜を添えて、召し上がれ。", "raw_material": "材料：鶏むね肉、にんじん、レタス、ねぎ、生姜、料理酒、塩、醤油、料理酒、はちみつ、オイスターソース、水、植物油。"}}
{"canonical_name_zh": "芒果寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:f0f073dcaf41bedf73611b6c", "language": "Japanese", "question_image_ids": {"dish_image": ["image:c497b5d462a14f9842ecd1ff"], "practice_image": ["image:e4000e45c35cc6bee363884c", "image:9245d0b9f566b86858e3ccf9", "image:338bfe06680252e15d601175", "image:6750a7f4cb33e21e11aada7c", "image:a89cec9aca5ce866510a6391", "image:56cdb04b7b39a57dd04daf61", "image:930552c3fcba810ae00d54d8", "image:d0cf456f30997645711833e1", "image:e15739f278050106d6dd359f", "image:4652a261893764603a59a58a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "【爽口芒果寿司】", "practice": "1黄瓜一条，芒果两个，香甜沙拉酱适量，肉松适量，苹果醋适量，芒果切条。2米一斤，放适量水蒸成熟米饭，稍微晾凉还带着温热，然后倒适量的苹果醋搅拌均匀，这样苹果醋的味道会吸入米饭中，喜欢浓点的就多放点，根据个人的喜好。3铺竹帘，放一张寿司紫菜，舀适量的饭，戴上一个保鲜袋把米饭稍微摁压。4涂一层香甜沙拉酱，放适量肉松。5再放一条黄瓜和芒果。6先用竹帘把寿司馅的最前端包紧。7然后把竹帘慢慢的往前拉紧。8拉到顶，这时候就成一个寿司卷了。9再抓紧竹帘摁压成四方形。10这时候的寿司就比较紧实了。", "raw_material": "原料：黄瓜、芒果、米、香甜沙拉酱、肉松、苹果醋、寿司紫菜。"}, "source_url": "https://home.meishichina.com/recipe-19118.html", "split": "foreign", "target_text": {"dish_name": "マンゴー寿司", "practice": "1きゅうり1本、マンゴー2個、甘口のサラダドレッシング適量、肉松（肉でんぶ）適量、リンゴ酢適量を用意し、マンゴーを細切りにする。2米500gに適量の水を加えて炊き上げ、人肌程度の温かさまで少し冷ましたら、適量のリンゴ酢を回し入れて均一に混ぜ合わせる。こうすることでリンゴ酢の味がご飯に染み込む。好みで分量を調整する。3巻き簾を広げ、寿司のりを1枚のせ、適量のご飯を盛る。ビニール袋をはめた手でご飯を軽く押し広げる。4甘口のサラダドレッシングを塗り、肉松を適量のせる。5さらにきゅうりとマンゴーを1本ずつのせる。6まず巻き簾を使い、具材の前端をしっかりと巻き込む。7続いて、巻き簾をゆっくりと前方へ引きながら締めていく。8最後まで巻き切ると、寿司ロールの形になる。9さらに巻き簾を握って、四角い形に押し固める。10これで寿司がしっかりと引き締まる。", "raw_material": "材料：きゅうり、マンゴー、米、スイートマヨネーズ、肉でんぶ、リンゴ酢、寿司用海苔。"}}
{"canonical_name_zh": "砂锅乌冬面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:710b259be964b3cd490c6774", "language": "Japanese", "question_image_ids": {"dish_image": ["image:100a318a2187af8614aad951"], "practice_image": ["image:114e69fef432a04dbf0b4e14", "image:ecdfe5149a3b5f9f67a7b0ed", "image:503b787b4cea71404861880b", "image:68125f4f9730721639521df5", "image:e3d75bb4dbce9d07d380f522", "image:f4624c11b3b8499b18f9bfa7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "砂锅乌冬面", "practice": "1准备好所有食材2鸡蛋去皮切开，黄瓜切片，西兰花焯水3将史云生上汤倒入砂锅，小火烧开4烧开后放入乌冬面，煮3分钟5将西兰花，黄瓜片，鸡蛋，火腿片，五香豆干放在面上稍微开锅后即可食用6成品图", "raw_material": "原料：乌冬面、上汤、熟鸡蛋、火腿、黄瓜、五香豆干、西兰花。"}, "source_url": "https://home.meishichina.com/recipe-117554.html", "split": "foreign", "target_text": {"dish_name": "鍋焼きうどん", "practice": "1すべての材料を準備する2卵の殻をむいて切り、きゅうりは薄切りに、ブロッコリーは下茹でする3土鍋にスワンソンスープを注ぎ、弱火で沸騰させる4沸騰したらうどんを入れ、3分間煮る5ブロッコリー、きゅうり、卵、ハム、五香豆干を麺の上にのせ、ひと煮立ちしたら完成6完成図", "raw_material": "材料：うどん、上湯、ゆで卵、ハム、きゅうり、五香豆干、ブロッコリー。"}}
{"canonical_name_zh": "鸡蛋香肠寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:573992bdfe8b3c29e9cba3ac", "language": "Japanese", "question_image_ids": {"dish_image": ["image:86fb2a99e8b3563589bee453"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "简单好吃的寿司", "practice": "1准备食材，平时蒸的米饭就可以了，煎个鸡蛋，海苔，肠买现成的！2把海苔摆平，放米饭，压平，放肠（鸡蛋都可以），压一头卷。3卷时卷紧点，为美观把多余的米饭用刀切下来！4就这么简单，没有卷卷的工具，只有这样简单了！", "raw_material": "原料：蒸米饭、海苔、煎鸡蛋、肠、食用油。"}, "source_url": "https://home.meishichina.com/recipe-342835.html", "split": "foreign", "target_text": {"dish_name": "卵とソーセージの巻き寿司", "practice": "1材料を準備します。普段通りに炊いたご飯で大丈夫です。卵を焼き、海苔、ソーセージは市販のものを用意します！2海苔を広げ、ご飯をのせて平らに広げ、ソーセージ（卵でも可）をのせ、端から巻いていきます。3巻く時はきつめに巻き、見栄えを良くするために余分なご飯を包丁で切り落とします！4これだけで完成です。巻き簾（まきす）などの道具がなくても、こんなに簡単に作れます！", "raw_material": "材料：ご飯、海苔、卵焼き、ソーセージ、食用油。"}}
{"canonical_name_zh": "黄瓜火腿寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:91ecc09aabccbea65a611206", "language": "Japanese", "question_image_ids": {"dish_image": ["image:6b6e25be2cb8d277a4535c5b"], "practice_image": ["image:b0e918b308059f2c336926f9", "image:d8d34d14451cc1b1eba4472f", "image:3f715fb816f25bab2c00be11", "image:93d0474aba89788086617fc7", "image:7d44b5271350ff07caca337c", "image:ecc555e32f28bdc2cd66ff8c", "image:8e62c53bb3a098f1ee8864c3", "image:fa8df8ab4c609d36e4fcacf4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "简单寿司做法", "practice": "1鸡蛋煎成饼切条，黄瓜火腿胡萝卜切条。2下面做寿司醋，准备一小碗倒入盐.糖.醋.按1比5比10拌匀。乘出放入米饭拌匀。3寿司竹卷帘铺上海苔，然后米饭铺均匀，海苔上面空出两厘米不要放米饭。4看一下我的寿司卷帘海苔等，这几样在网上买的差不多20。5在中下方放入蔬菜火腿鸡蛋条，如果有沙拉酱和肉松放入更好吃。6从下往上卷，包住配料时候压实收紧让饭团结实一点。7卷到最后要按压一下，收紧结实一点。8包好后，刀沾点水切好摆盘。挤点番茄酱。ok。", "raw_material": "原料：米饭、黄瓜、火腿、鸡蛋、海苔、胡萝卜、醋、糖、盐、番茄酱。"}, "source_url": "https://home.meishichina.com/recipe-522986.html", "split": "foreign", "target_text": {"dish_name": "きゅうりとハムの巻き寿司", "practice": "1卵を薄焼きにして細切りにし、きゅうり、ハム、にんじんも細切りにする。2次に合わせ酢を作る。小さなボウルに塩、砂糖、酢を1：5：10の割合で入れてよく混ぜる。それをご飯に移して混ぜ合わせる。3巻き簾の上に海苔を敷き、ご飯を均一に広げる。海苔の上部2センチほどはご飯を乗せずに空けておく。4私の巻き簾や海苔などを見てください。これらはネットで20前後で購入したものです。5中央よりやや下の位置に野菜、ハム、卵の細切りをのせる。マヨネーズや肉でんぶを入れるとより美味しくなる。6下から上に向かって巻き、具材を包む際にしっかりと押さえて、ご飯が崩れないよう固めに巻く。7最後まで巻いたら軽く押さえ、形を整えてしっかり引き締める。8巻き終わったら、包丁を少し濡らして切り、皿に盛り付ける。ケチャップを少しかける。ok。", "raw_material": "材料：ご飯、きゅうり、ハム、卵、海苔、人参、酢、砂糖、塩、ケチャップ。"}}
{"canonical_name_zh": "素食关东煮", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:00a7877621e85bafe781e56e", "language": "Japanese", "question_image_ids": {"dish_image": ["image:3eb062d3d553a585840995b7"], "practice_image": ["image:edad7d83de0fbf62ff8e9bab", "image:1db2f0d79a7ff2e9a3f3aa36", "image:1ef770f5c6b402713388fdc8", "image:63791ea4b2015f67e3425340", "image:2a93a1aa222a11c7a50a8174", "image:37aaa75570526707dab0d621", "image:78bdf628bcb3e161361657bb", "image:cad404386ae136b35f40d38c", "image:95aaa9b97718bd7bd6320ad3", "image:be76711c7f07f859e776773a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "素食关东煮", "practice": "1食材准备。2干海带放入冷水中煮。3浸泡干香菇备用。4将香菇水倒入汤中，继续煮。5白萝卜削皮切片，苹果切片。6切好的白萝卜、苹果放入汤中煮。7倒入适量酱油，煮成汤底。8把娃娃菜和卷心菜用热水烫软以便卷起来，再依次用竹签串成串。9将胡萝卜、玉米、豆腐、油豆腐切片切块，用竹签串成串备用。10将备用食材按煮熟的难易程度依次倒入高汤，煮熟即可食用。", "raw_material": "原料：白萝卜、娃娃菜、胡萝卜、苹果、玉米、卷心菜、年糕、豆腐、干海带、香菇、油豆腐、酱油、盐。"}, "source_url": "https://home.meishichina.com/recipe-426961.html", "split": "foreign", "target_text": {"dish_name": "精進おでん", "practice": "1食材の下準備。2乾燥出し昆布を冷水に入れ、火にかける。3干し椎茸を水で戻しておく。4椎茸の戻し汁を鍋に加え、さらに煮る。5大根は皮を剥いてスライスし、りんごもスライスする。6切った大根とりんごを鍋に入れて煮る。7適量の醤油を加え、スープのベースを作る。8ミニ白菜とキャベツを熱湯で下茹でして柔らかくしてから巻き、竹串に刺す。9人参、とうもろこし、豆腐、厚揚げをそれぞれ切り、竹串に刺して準備しておく。10準備した具材を火の通りにくい順にスープに入れ、火が通れば完成。", "raw_material": "材料：大根、ミニ白菜、人参、りんご、とうもろこし、キャベツ、餅、豆腐、乾燥昆布、椎茸、油揚げ、醤油、塩。"}}
{"canonical_name_zh": "紫甘蓝饭团", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:3e3e3c9ac05232548a9ee00e", "language": "Japanese", "question_image_ids": {"dish_image": ["image:91a1aa38c4b96d5384de12b3"], "practice_image": ["image:f75ec2afd01ded0bf3f1d4ce", "image:aca48e0e0a2e2b675e613dbb", "image:b2ab95019a999fa079fa933b", "image:59d16284ebb8654a8e6f1b64", "image:abfbd1401e59270ca30844ee", "image:c931bc2562046a595f2ed0cb", "image:7f8ea14383426f288943e624", "image:e46db428d258e06367f25370", "image:7ad5c4b9d7b40cb93dae3483", "image:f87189e60a7118f2dc5a2cb8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "紫甘蓝饭团", "practice": "1准备。2米饭中加入寿司醋、盐拌匀。3把紫甘蓝入瓦罐中冲细。（可以切细、越细越好）4然后放入米饭中拌匀。5铺在保鲜膜上。6铺上肉松。7包菜丝。8包裹起来、裹紧点。9美丽的色彩。10太喜欢了。", "raw_material": "原料：米饭、紫甘蓝丝、包菜丝、肉松、寿司醋、盐。"}, "source_url": "https://home.meishichina.com/recipe-514056.html", "split": "foreign", "target_text": {"dish_name": "紫キャベツのおにぎり", "practice": "1下準備。2ご飯に寿司酢、塩を加え、混ぜ合わせる。3紫キャベツを器に入れ、細かく砕く（細かく刻んでも良い。細ければ細いほど良い）。4それを米飯に加えて混ぜ合わせる。5ラップの上に広げる。6肉でんぶをのせる。7キャベツの千切りをのせる。8包み込み、きつく巻く。9美しい色合い。10大好きな一品。", "raw_material": "材料：ご飯、紫キャベツの千切り、キャベツの千切り、肉でんぶ、寿司酢、塩。"}}
{"canonical_name_zh": "紫薯泥铜锣烧", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:bcdd8ff703da198295580d7f", "language": "Japanese", "question_image_ids": {"dish_image": ["image:71c2a5f2b8b62f229c5d2cf6"], "practice_image": ["image:5612da34b5b8ce4e8da9fb3f", "image:f808372facab1903ccdc4ff4", "image:a55bb3c163caa2313270dc22", "image:10f08d61be49ea07e9e683c5", "image:eeb3796db614a8a6193741c6", "image:4ed672814680200efd6ad6a8", "image:534126f2f6fbaacdf8de9a45", "image:7865a2df2bb7278bcd6ce366"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "紫薯泥铜锣烧", "practice": "1100克面粉放入容器中打入两个鸡蛋，30克蜂蜜1克盐2克泡打粉5克食用油。2加入100克纯牛奶。3调成面糊。4用勺子把面糊放入锅中。5煎制两面金黄色即可。6提前做好的紫薯泥。7抹上紫薯泥在盖上一层就可以了。8成品图。", "raw_material": "原料：紫薯泥、面粉、鸡蛋、蜂蜜、盐、泡打粉、食用油、纯牛奶。"}, "source_url": "https://home.meishichina.com/recipe-397426.html", "split": "foreign", "target_text": {"dish_name": "紫芋どら焼き", "practice": "1 100gの小麦粉を容器に入れ、卵2個を割り入れ、はちみつ30g、塩1g、ベーキングパウダー2g、食用油5gを加えます。2 100gの牛乳を加えます。3 混ぜ合わせて生地にします。4 スプーンで生地をフライパンに入れます。5 両面がきつね色になるまで焼きます。6 事前に用意しておいた紫芋のペースト。7 紫芋のペーストを塗り、もう一枚重ねれば完成です。8 完成図。", "raw_material": "原料：紫芋ペースト、小麦粉、卵、はちみつ、塩、ベーキングパウダー、食用油、牛乳。"}}
{"canonical_name_zh": "咖喱鱼柳", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:480d7fcbe099ca04e08a2d76", "language": "Japanese", "question_image_ids": {"dish_image": ["image:3140f09ddd314e967b57cc45"], "practice_image": ["image:de8bb402ead5065c60b9f9d4", "image:8e4fc1b4f86c2e3ac0330b1a", "image:7fb8fef81728c68120b274ae", "image:b439b4a4f01df26f59429ba0", "image:cb6b966ec8be8ebb945c7128", "image:9a8858a3e67ee15ccb7bc0ff"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "自制咖喱鱼柳", "practice": "1处理食材，土豆、胡萝卜去皮切块，洋葱、蒜头剁碎。2鱼肉切块，加入料酒、蛋清、胡椒和少许盐腌制片刻3腌好的鱼肉表面沾上淀粉，放入油锅炸至金黄。4再起锅，油爆香洋葱和蒜，加入胡萝卜和土豆翻炒均匀5倒入椰汁和鱼块，大火烧开，关火，加入安记香咖喱两格搅拌至熔化6再开火，直至汤汁浓稠为止，起锅", "raw_material": "原料：鱼柳、胡萝卜、土豆、盐、蛋清、胡椒、料酒、安记香咖喱、蒜、洋葱、椰汁。"}, "source_url": "https://home.meishichina.com/recipe-231496.html", "split": "foreign", "target_text": {"dish_name": "自家製白身魚のカレー", "practice": "1食材の下準備をする。じゃがいも、人参は皮をむいて乱切りにし、玉ねぎ、にんにくはみじん切りにする。2魚の身を一口大に切り、料理酒、卵白、胡椒、少々の塩を加えてしばらく下味をつける3下味をつけた魚の表面に片栗粉をまぶし、油で揚げ色がつくまで揚げる。4別の鍋に油を熱し、玉ねぎとにんにくを香りが出るまで炒め、人参とじゃがいもを加えて炒め合わせる5ココナッツミルクと魚の揚げ身を入れ、強火で沸騰させ、火を止めてから安記香カレールー2片を加えて溶けるまで混ぜる6再び火にかけ、とろみがつくまで煮込んだら、器に盛る", "raw_material": "材料：白身魚のフィレ、人参、じゃがいも、塩、卵白、こしょう、料理酒、安記 香カレールー、にんにく、玉ねぎ、ココナッツミルク。"}}
{"canonical_name_zh": "大阪烧", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:5031be05adf1cfd9f63e0565", "language": "Japanese", "question_image_ids": {"dish_image": ["image:5a57c5e1c311174c967ef780"], "practice_image": ["image:36bdeeb38f6e42d3efb144ae", "image:d8df9e0fd6e6782770ce0784", "image:69664507196687245751077f", "image:739ed6aa1b2ea6114c55ec9b", "image:aeb3688f06e19d890b7387ff", "image:963881ce508921e4107613ba", "image:dab43dad9e872d0120d870e4", "image:b32dec37b8a7e818af3e47b0", "image:0d8fa41987ba85a9f8646e11"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "自制大阪烧", "practice": "1辣椒、胡萝卜、洋葱，切丝2少半颗包菜切丝3一小把绿豆芽菜4少量面粉5加两颗鸡蛋水适量，搅拌成糊！6将切好的菜一起放面糊中搅拌！7适量放点椒盐，在搅拌均匀！使菜被面糊裹住！8电饼档少倒一点油，将搅拌好的菜倒入电饼档中，双面加热！待饼金黄后散少量芝麻点缀！再继续加热至饼稍焦出锅！9盛盘，切块，撒沙拉酱或千岛酱，或是自制的一些酱都可以的！", "raw_material": "原料：面粉、包菜、胡萝卜、红辣椒、绿豆芽、鸡蛋、洋葱、芝麻、沙拉酱、椒盐。"}, "source_url": "https://home.meishichina.com/recipe-333656.html", "split": "foreign", "target_text": {"dish_name": "手作りお好み焼き", "practice": "1唐辛子、人参、玉ねぎを千切りにする\n2キャベツ（半分弱）を千切りにする\n3緑豆もやしをひとつかみ\n4小麦粉を少量\n5卵2個と適量の水を加え、混ぜ合わせて生地（ペースト状）にする！\n6切った野菜をすべて生地に入れ、混ぜ合わせる！\n7塩胡椒を適量加え、さらに均一に混ぜる！野菜全体に生地がしっかりと絡むようにする！\n8ホットプレートに油を少量引き、混ぜ合わせた具材を流し入れ、両面を加熱する！焼き色がこんがりときつね色になったら、少量の胡麻を散らして彩りを添える！さらに表面に少し焦げ目がつくまで焼き、取り出す！\n9皿に盛り、切り分け、サラダドレッシングやサウザンアイランドドレッシング、またはお好みの自家製ソースなどをかけて完成！", "raw_material": "材料：小麦粉、キャベツ、人参、赤唐辛子、緑豆もやし、卵、玉ねぎ、ごま、サラダドレッシング、椒塩。"}}
{"canonical_name_zh": "芒果酥粒大福", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:ba21fa13ce9bcfee58247137", "language": "Japanese", "question_image_ids": {"dish_image": ["image:5542a7512ef0718637e53368"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "芒果酥粒大福", "practice": "1大福和雪媚娘都对糯米粉的要求比较高，需要用水磨的糯米粉做的才会好吃，Q弹细腻，粉质顺滑劲道。做好的成品细白软糯，第一口咬到的是特别Q滑的冰皮，里面是奶香怡人的淡奶油，裹着好吃的水果粒，酸酸甜甜、口感丰富。咬一口就能享受到她的清甜软滑。2非常感谢体验吧给我这次试用机会，对于做烘焙的人来说，消耗最多的就是各类粉粉了。新良的糯米粉和粘米粉首先吸引人的就是外包装了，新颖靓丽，日期是最新的。用新鲜的材料做出的美食自然是好吃健康的。3新良糯米粉，粘米粉包装背面有着详尽的配料及营养生产日期表，还印有扫码。4打开包装，粉质很细腻柔滑，很松散，这样的粉质就不需要过筛直接使用了。5准备材料芒果切块备用6小火炒手粉，微黄即可。7细砂糖用热水化开，除黄油外所有材料混合均匀成无颗粒的粉浆；将粉浆入蒸笼，大火蒸30分钟至熟。8淡奶油加糖粉搅拌9中速打发淡奶油10取出稍凉后，加入黄油油揉成光滑的面团，11揉好的面团，入冰箱冷藏；12在料理台上撒上手粉，取出面团分成小块，30克一个压平，擀成薄薄的面皮；大于手掌。13先放一点淡奶油14中间加入芒果粒15芒果粒上面加一点酥粒16酥粒上面在加淡奶油17像包子一样包好，捏紧收口，反面用手拢圆。188、包好后即可食用，冷藏后口感更好。19美美哒下午茶开启", "raw_material": "原料：糯米粉、牛奶、糖、淡奶油、酥粒、玉米淀粉、热水、黄油、糖粉、大芒果。"}, "source_url": "https://home.meishichina.com/recipe-328119.html", "split": "foreign", "target_text": {"dish_name": "マンゴークランブル大福", "practice": "1大福や雪媚娘（シュエメイニャン）は、もち粉の品質が仕上がりを左右します。水挽きのもち粉を使用することで、弾力がありキメ細やかで、なめらかかつコシのある美味しい食感に仕上がります。出来上がりは真っ白で柔らかく、一口食べると非常にもちもちとした皮の食感が楽しめ、中にはミルクの香り豊かな生クリームと、甘酸っぱくて美味しいフルーツの角切りが包まれており、豊かな味わいが広がります。一口でその爽やかな甘みと滑らかさを堪能できます。\n2試用体験の機会をいただき、誠にありがとうございます。お菓子作りをする者にとって、各種粉類は最も消費量が多いものです。「新良」のもち粉と上新粉は、まずその斬新で美しいパッケージに惹かれました。日付も最新のものです。新鮮な材料で作る料理は、当然ながら美味しくて健康的です。\n3新良のもち粉、上新粉のパッケージ背面には、詳細な原材料、栄養成分、製造日の表があり、QRコードも印字されています。\n4パッケージを開けると、粉質は非常に細かく滑らかでサラサラしており、ふるいにかけずそのまま使用できます。\n5材料を準備します。マンゴーを角切りにしておきます。\n6打ち粉を弱火で炒め、ほんのり色づけば完成です。\n7グラニュー糖をお湯で溶かし、バター以外の全ての材料を混ぜ合わせ、ダマのない滑らかな生地（粉漿）を作ります。生地を蒸し器に入れ、強火で30分間、火が通るまで蒸します。\n8生クリームに粉糖を加えて混ぜます。\n9生クリームを中速で泡立てます。\n10取り出して少し冷ましてから、バターを加え、なめらかな生地になるまでよく練ります。\n11練り上がった生地を冷蔵庫に入れて冷やします。\n12作業台に打ち粉を振り、生地を取り出して1個30gずつに分け、平らに押し広げてから、手のひらより大きい薄い皮に伸ばします。\n13まず生クリームを少量中心にのせます。\n14中央にマンゴーの角切りをのせます。\n15マンゴーの上にクランブルを少し加えます。\n16クランブルの上にさらに生クリームをのせます。\n17肉まんのように包み、閉じ目をしっかりつまんで閉じ、裏返して手で丸く形を整えます。\n188、包み終えたらすぐに食べられますが、冷蔵庫で冷やすとより一層美味しくいただけます。\n19素敵なティータイムの始まりです。", "raw_material": "材料：もち粉、牛乳、砂糖、生クリーム、クランブル、コーンスターチ、お湯、バター、粉糖、大きなマンゴー。"}}
{"canonical_name_zh": "芝士厚蛋烧", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:a6b8230bd1ce7ebff00501b6", "language": "Japanese", "question_image_ids": {"dish_image": ["image:4af70f9175f803f51ad2c682"], "practice_image": ["image:b16197fd6bbaa6b74ea9db88", "image:c55c5ba2c9399a2f5d4a1b43", "image:e168cea9bd802375157823a6", "image:c1b70a9071e1ef30b5d6ee0d", "image:8e45772773138392eb81e770", "image:b547f9a473ab15022cbc8b1d", "image:e4c1091d403e794a0b354b85", "image:6339a78c522a01feb1303065", "image:dea11a11b2bd7234222be8ac", "image:431509ef3a0c5ea5a13793c9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "芝士厚蛋烧", "practice": "1将鸡蛋，牛奶和盐加入碗里，然后用打蛋器器搅打均匀2香肠切丁备用3葱洗净切末，备用4将葱末和香肠丁加入蛋液中5芝士切丁备用6将厚蛋烧锅刷一层薄油，7倒入1/3的蛋液晃动锅子让其均匀摊开8小火慢煎蛋皮，待快凝固时，撒一层芝士丁9从头慢慢的将蛋皮卷起，在蛋卷的下面再刷一层薄油，倒入1/3的蛋液，待蛋皮快要凝固时，在撒一层芝士丁。按照此步骤，用完剩下的1/3的蛋液，撒芝士粒，再次卷起。10最后卷好的蛋卷，切块装盘", "raw_material": "原料：鸡蛋、车达芝士、牛奶、即食香肠、葱、盐。"}, "source_url": "https://home.meishichina.com/recipe-238699.html", "split": "foreign", "target_text": {"dish_name": "チーズ厚焼き玉子", "practice": "1ボウルに卵、牛乳、塩を入れ、泡立て器で均一に混ぜ合わせる2ソーセージを角切りにしておく3ねぎを洗い、みじん切りにしておく4卵液にみじん切りにしたねぎとソーセージを加える5チーズを角切りにしておく6卵焼き器に油を薄く引き、7 1/3量の卵液を流し入れ、鍋を揺らして均一に広げる8弱火でゆっくりと焼き、固まり始めたらチーズを散らす9端からゆっくりと卵を巻き、巻き上げた卵の下に再び油を薄く引き、1/3量の卵液を流し入れる。卵が固まり始めたら、さらにチーズを散らす。この手順に従い、残りの1/3の卵液を使い切り、チーズを散らして再度巻き上げる。10最後に巻き上がった卵焼きを切り分け、皿に盛り付ける", "raw_material": "材料：卵、チェダーチーズ、牛乳、ソーセージ、ねぎ、塩。"}}
{"canonical_name_zh": "菠菜双拼寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:6c6bc9ae7a4b4d54f3d46b01", "language": "Japanese", "question_image_ids": {"dish_image": ["image:98eda2b3ba3582293e1efbc2"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "菠菜双拼寿司", "practice": "1菠菜摘洗干净，放入锅中焯熟。2将鸡蛋打散后摊成蛋饼。3准备好黄瓜条，鸡蛋切丝，火腿条和菠菜段。4海苔铺在竹帘上，均匀的盖一层米饭。5摆放好蔬菜条、鸡蛋丝和火腿条。6浇一层沙拉汁。7卷紧，做好以后切块。8接下来做反转寿司。将竹帘展开，铺一张大小相似的保鲜膜，将大米均匀的盖上去。9铺一张海苔。10摆放好蔬菜条、鸡蛋丝和火腿条。11浇一层沙拉汁。12卷紧。13将寿司切成大小均匀的小份。14摆盘。15哈哈~16开吃啦~", "raw_material": "原料：菠菜、鸡蛋、米饭、火腿、黄瓜、海苔、沙拉汁。"}, "source_url": "https://home.meishichina.com/recipe-334310.html", "split": "foreign", "target_text": {"dish_name": "ほうれん草の2種盛り寿司", "practice": "1ほうれん草をきれいに洗って、鍋で下ゆでします。2卵を溶きほぐして薄焼き卵を作ります。3きゅうりの細切り、卵の細切り、ハムの細切り、カットしたほうれん草を準備します。4巻き簾の上に海苔を広げ、その上にご飯を均一に広げます。5野菜、卵、ハムの細切りを並べます。6サラダソースをかけます。7きつく巻き、形を整えてから切り分けます。8次に裏巻き寿司を作ります。巻き簾を広げ、同じくらいの大きさのラップを敷き、その上にご飯を均一に広げます。9海苔を1枚のせます。10野菜、卵、ハムの細切りを並べます。11サラダソースをかけます。12きつく巻きます。13寿司を均等な大きさに切り分けます。14皿に盛り付けます。15ははっ〜16さあ、食べましょう〜", "raw_material": "材料：ほうれん草、卵、ご飯、ハム、きゅうり、海苔、ドレッシング。"}}
{"canonical_name_zh": "蘑菇汁猪扒饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:42e0080197e2be2b6324f0a2", "language": "Japanese", "question_image_ids": {"dish_image": ["image:475728916ce79909ac7eb90d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "蘑菇汁猪扒饭", "practice": "1猪扒去骨，把边沿一圈白色筋膜切断。2把猪扒密密实实锤松软。撒点黑椒盐。3从右到左，首先裹面粉，接着挂一层蛋液（这里是一个鸡蛋），最后裹面包糠。4用手压一下，让面包糠粘得牢固些。5油量比平时煮菜时多一倍，中火煎至两面金黄色即可，大概6-7分钟。垫上吸油纸上静置五分钟，现在开始做蘑菇汁。6预先切块的口蘑，约150克，加入高汤（勉强盖过蘑菇的量即可），加入三瓣蒜，煮沸。高汤的做法我在另外一篇菜谱里有具体介绍。7用手持的食物搅拌机把蘑菇和蒜瓣搅碎。（每次拿着这搅拌机就感觉在给宝宝做辅食😂）8加100克鲜奶油。9加少量味淋。10加黑椒盐调味。11加欧芹碎，有新鲜的更好，没有就用香菜代替。12猪扒切小块，铺在米饭上，加点烫熟的蔬菜伴碟。倒入蘑菇汁。13再撒点欧芹碎，完成✅。", "raw_material": "原料：猪扒、鸡蛋、面包糠、面粉、蒜瓣、蘑菇、鲜奶油、黑椒盐、味淋、欧芹碎。"}, "source_url": "https://home.meishichina.com/recipe-608087.html", "split": "foreign", "target_text": {"dish_name": "マッシュルームソースのポークソテーライス", "practice": "1豚肉は骨を取り除き、縁の白い筋を切り離します。2豚肉をまんべんなく叩いて柔らかくし、塩胡椒を振ります。3右から順に、まず薄力粉をまぶし、次に溶き卵（ここでは卵1個分）にくぐらせ、最後にパン粉をまぶします。4手で軽く押さえて、パン粉をしっかりと密着させます。5油を通常の炒め物より2倍の量入れ、中火で両面がこんがりと狐色になるまで、およそ6〜7分焼きます。キッチンペーパーを敷いた上に置いて5分ほど休ませます。その間にマッシュルームソースを作ります。6あらかじめカットしておいたマッシュルーム（約150g）に、ひたひたに浸かる程度の出汁（ブイヨン）とニンニク3片を加え、沸騰させます。出汁の作り方は別のレシピで詳しく紹介しています。7ハンドブレンダーでマッシュルームとニンニクを細かく撹拌します。（このブレンダーを使うと、いつも離乳食を作っているような気分になります😂）8生クリーム100gを加えます。9みりんを少量加えます。10塩胡椒で味を調えます。11パセリのみじん切りを加えます。新鮮なものがあればより良いですが、なければパクチーで代用してください。12豚肉を食べやすい大きさに切ってご飯の上にのせ、茹でた野菜を添えます。マッシュルームソースを注ぎます。13さらにパセリを散らして、完成です✅。", "raw_material": "材料：豚ロース肉、卵、パン粉、小麦粉、にんにく、マッシュルーム、生クリーム、ブラックペッパーソルト、みりん、パセリ（みじん切り）。"}}
{"canonical_name_zh": "蜜汁秋刀鱼", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:95f53086086f622b9919b6a5", "language": "Japanese", "question_image_ids": {"dish_image": ["image:45cc7c52c1996e5431eed985"], "practice_image": ["image:2425def241d978af3967789e", "image:bc6e595e62bac330548b0d51", "image:d3c4caef57674db33c21a904", "image:59877ec55ee50a916dea2599", "image:dcfc5b4138ba163607688ed1", "image:39a43f8ebf543048802360a7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "蜜汁秋刀鱼", "practice": "1秋刀鱼去头尾，去骨，成完整的一片鱼肉。2蘸上生粉，抖掉多余的粉。3用中火煎。4煎至金黄（其实颜色不重要，浇上酱汁什么颜色都看不见了）。5老抽，少许生抽，蜂蜜，料酒，水调匀倒入锅中，中小火烧至汤汁变稠。6出锅盛盘。", "raw_material": "原料：秋刀鱼、生粉、水、老抽、生抽、蜂蜜、料酒。"}, "source_url": "https://home.meishichina.com/recipe-5532.html", "split": "foreign", "target_text": {"dish_name": "秋刀魚の蜂蜜煮", "practice": "1秋刀魚の頭と尾を落として骨を取り除き、一枚の開きにする。2片栗粉をまぶし、余分な粉をはたき落とす。3中火で焼く。4きつね色になるまで焼く（実際には、ソースをかけると色は見えなくなるため、焼き色はそれほど重要ではない）。5老抽、少量の生抽、蜂蜜、料理酒、水をよく混ぜ合わせて鍋に入れ、中弱火でタレにとろみがつくまで煮詰める。6皿に盛り付ける。", "raw_material": "材料：さんま、片栗粉、水、老抽、生抽、はちみつ、料理酒。"}}
{"canonical_name_zh": "蟹肉白酱可乐饼", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:b2e94647f100673bcb0debf3", "language": "Japanese", "question_image_ids": {"dish_image": ["image:c0b7f10ef46e102e6692ff05"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "蟹肉白酱可乐饼", "practice": "1黄油入锅。2加入面粉，炒出香味。3牛奶在微波炉中温热后，分次加入（一次加热的话容易结成颗粒，牛奶加热也是为了防止结粒）。4加入蟹肉，继续加热。5加入月桂叶，并继续加热让多余的水分蒸，用盐和胡椒粉调好味。6摊在容器里入冰箱2个小时。7取出后去掉月桂叶，分成10个，裹上面粉。8过蛋液后，再裹上面包糠。9入油锅炸。注意油要高过可乐饼的一半。否则表面容易破。10西红柿罐头的汁滤去待用，锅里下油，入大蒜，待有香味出来后，下罐头西红柿并压碎。11过滤后到回平底锅，加入西红柿罐头汁和高汤，加热使水分蒸发至量减半。用盐和胡椒粉调味。1212.加入黄油，关火，用余热使黄油融化。1313.盘子上先铺上西红柿沙司，沙司上放上炸好的可乐饼，配上莴苣，西芹和塔塔酱。", "raw_material": "原料：蟹肉、牛奶、面粉、黄油、干燥月桂叶、蛋、面包糠、莴苣、西芹、塔塔酱。"}, "source_url": "https://home.meishichina.com/recipe-128541.html", "split": "foreign", "target_text": {"dish_name": "カニクリームコロッケ", "practice": "1バターを鍋に入れる。2小麦粉を加え、香りが出るまで炒める。3牛乳を電子レンジで温め、数回に分けて加える（一度に加えるとダマになりやすく、牛乳を温めるのもダマを防ぐためである）。4蟹の身を加え、加熱を続ける。5ローリエを加え、余分な水分を飛ばすように加熱を続け、塩と胡椒で味を調える。6容器に広げ、冷蔵庫で2時間冷やす。7取り出してからローリエを除き、10等分にして小麦粉をまぶす。8溶き卵にくぐらせ、パン粉をまぶす。9油で揚げる。油の量はコロッケの高さの半分以上になるように注意すること。そうしないと表面が割れやすくなる。10トマト缶の汁を切り（汁は取っておく）、鍋に油を引き、にんにくを入れる。香りが立ったら、トマトを加え、潰す。11裏ごししてフライパンに戻し、トマトの汁とブイヨンを加え、量が半分になるまで煮詰める。塩と胡椒で味を調える。1212.バターを加え、火を止め、余熱でバターを溶かす。1313.皿にまずトマトソースを敷き、ソースの上に揚げたコロッケをのせ、レタス、セロリ、タルタルソースを添える。", "raw_material": "材料：カニ肉、牛乳、小麦粉、バター、乾燥ローリエ、卵、パン粉、レタス、セロリ、タルタルソース。"}}
{"canonical_name_zh": "金枪鱼紫菜包饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:cfa7273a35d45a7a4c34c916", "language": "Japanese", "question_image_ids": {"dish_image": ["image:5bd279ff0f8168e5d772c83f"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "金枪鱼紫菜包饭", "practice": "1寿司专用泡萝卜、牛蒡套装；2胡萝卜切丝；3葱切碎；4鸡蛋加点盐打散，用平锅双面摊熟；5摊好鸡蛋，卷起切条；6炒葱香；7煸炒胡萝卜，加少量盐，少加点水炒，不然太干了；8米饭里放少量盐、香油、熟芝麻拌匀；9香油太多会很腻；10准备齐了；11铺上紫菜铺平米饭；12放上萝卜、牛蒡、胡萝卜丝、金枪鱼（金枪鱼最好提前放在厨房纸上控油）；13用鸡蛋条盖上金枪鱼；14卷起～把两头米饭的位置对上即可，手指用力捏紧，卷得越近越好；15卷好；16抹上薄薄香油，铮亮；17切切切；18放盘，点上沙拉酱，沙拉酱和金枪鱼可是绝配；19做得…", "raw_material": "原料：米饭、寿司专用紫菜、金枪鱼罐头、沙拉酱、胡萝卜、葱、寿司专用泡萝卜、寿司专用泡牛蒡、熟芝麻、鸡蛋、盐、香油。"}, "source_url": "https://home.meishichina.com/recipe-368314.html", "split": "foreign", "target_text": {"dish_name": "ツナキンパ", "practice": "1寿司専用たくあん・ごぼうセットを用意する；2人参を千切りにする；3ネギをみじん切りにする；4卵に塩を少々加えて溶き、フライパンで両面を薄く焼く；5焼き上がった卵を巻き、細切りにする；6ネギを炒めて香りを出す；7人参を炒め、少量の塩と、乾燥を防ぐために少量の水を加えて炒める（でないとパサついてしまうため）；8ご飯に少量の塩、ごま油、いりごまを加えて混ぜ合わせる；9ごま油が多すぎるとしつこくなる；10準備完了；11海苔を敷き、ご飯を平らに広げる；12たくあん、ごぼう、人参、ツナをのせる（ツナはあらかじめキッチンペーパーにのせて油を切っておくのがベスト）；13ツナを卵焼きで覆う；14巻き上げる～両端のご飯の位置を合わせ、指でしっかりと押さえながら、できるだけ隙間なくきつく巻く；15巻き上がり；16表面にごま油を薄く塗り、ツヤを出す；17切り分ける；18皿に盛り、マヨネーズを添える。マヨネーズとツナは最高の相性；19出来上がり…", "raw_material": "材料：ご飯、寿司用海苔、ツナ缶、マヨネーズ、人参、ねぎ、寿司用たくあん、寿司用ごぼう漬け、いりごま、卵、塩、ごま油。"}}
{"canonical_name_zh": "酸甜凤梨咖喱鸡", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:b057ce2b59c2e1fe42181184", "language": "Japanese", "question_image_ids": {"dish_image": ["image:7f8938904bc310693a27cec6"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "金银满盆——酸甜凤梨咖喱鸡", "practice": "1准备好所需要的食材。2去骨鸡腿切块；加入橄榄油、淀粉、咖喱粉、黑胡椒粉、红酒、盐抓匀，放置25分钟以上入味。3菠萝横向剖开，挖出果肉，取50克切丁待用。4青、红辣椒分别切圈；面包糠装入碗中待用。5锅内倒入食用油。6腌好的鸡块蘸匀面包糠。7入油锅炸至金黄色。8炸好的鸡块沥去多余的油份，待用。9锅内留底油，倒入杂蔬丁翻炒至八成熟。10加入番茄沙司、甜辣酱、适量盐翻炒至熟，关火即可。11腰果上均匀的撒一层盐。12入微波炉，中高火3分钟，取出，使其放凉变脆。13把鸡块和凤梨丁加入杂蔬丁中，拌匀。14一起装入凤梨钵中，装饰青、红辣椒圈即可上桌。", "raw_material": "原料：去骨鸡腿、胡萝卜、玉米、豌豆杂蔬丁 、凤梨果肉、青、红辣椒 、腰果、食用油 、面包糠、咖喱粉、黑胡椒粉、甜辣酱、盐、淀粉、番茄沙司、橄榄油、红酒。"}, "source_url": "https://home.meishichina.com/recipe-15997.html", "split": "foreign", "target_text": {"dish_name": "パイナップル入り甘酢チキンカレー", "practice": "1必要な食材を準備します。2骨なし鶏もも肉を一口大に切ります；オリーブオイル、片栗粉、カレー粉、黒こしょう、赤ワイン、塩を加えてよく揉み込み、25分以上置いて味を馴染ませます。3パイナップルを横方向に切り、果肉をくり抜き、50gを角切りにしておきます。4青、赤唐辛子をそれぞれ輪切りにします；パン粉をボウルに入れておきます。5鍋に食用油を注ぎます。6下味をつけた鶏肉にパン粉を均一にまぶします。7油でキツネ色になるまで揚げます。8揚げた鶏肉の余分な油を切り、置いておきます。9鍋に油を少量残し、角切りにした野菜を投入して8割ほど火が通るまで炒めます。10トマトケチャップ、スイートチリソース、適量の塩を加えて火が通るまで炒め、火を止めれば完成です。11カシューナッツに塩を均一に振ります。12電子レンジに入れ、中高出力で3分加熱し、取り出し、冷ましてカリッとさせます。13鶏肉とパイナップルを野菜に加え、混ぜ合わせます。14すべてをパイナップルの器に盛り付け、青、赤唐辛子の輪切りを飾れば出来上がりです。", "raw_material": "材料：骨抜き鶏もも肉、人参、トウモロコシ、ミックスベジタブル、パイナップルの果肉、青・赤唐辛子、カシューナッツ、食用油、パン粉、カレー粉、黒こしょう、スイートチリソース、塩、片栗粉、トマトケチャップ、オリーブオイル、赤ワイン。"}}
{"canonical_name_zh": "鲜蘑菇焖乌冬面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:e95baef25abf84b7d3eb7461", "language": "Japanese", "question_image_ids": {"dish_image": ["image:26a8fd347b48a3fc4b22394f"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "鲜蘑菇焖乌冬面", "practice": "1白灵菇切条备用。2芥菜切条备用。3炒勺上火烧热注入适量油下入五花肉丝煸炒，把五花肉丝煸出油后放入葱姜炒香。4然后倒入白灵菇煸炒，把白灵菇炒塌秧后烹入绍酒。5烹入绍酒后再烹入酱油炒匀。6然后倒入适量蚝油。7在撒入少许黑胡椒粉炒匀。8把蘑菇炒匀后改为小火，然后把面条铺在蘑菇上，往锅中注入开水，水与面条持平即可。9最后盖上锅盖用中火焖制10分钟。10面条焖10分钟后打开锅盖用旺火翻炒收汁，汤汁收到70%的时候做最后调味，撒入少许盐炒匀。11再撒入少许味精炒匀。12把面条调好味后最后把切好的芥菜放入锅中翻炒。13翻炒至汤汁收净便可出锅码盘。", "raw_material": "原料：机制乌冬面、白灵菇、五花肉丝、芥菜、葱、姜、绍酒、蚝油、鲜酱油、黑胡椒、味精、盐、烹调油。"}, "source_url": "https://home.meishichina.com/recipe-49895.html", "split": "foreign", "target_text": {"dish_name": "きのこ煮込みうどん", "practice": "1白霊茸を細切りにしておく。2芥子菜を細切りにしておく。3中華鍋を火にかけて熱し、適量の油を引き、豚バラ肉の細切りを炒める。豚肉から脂が出てきたら、ネギとショウガを加えて香りが立つまで炒める。4次に白霊茸を加えて炒め、白霊茸がしんなりしたら紹興酒を振り入れる。5紹興酒に続き、醤油を加えて炒め合わせる。6その後、適量のオイスターソースを加える。7さらに黒胡椒を少々振り、炒め合わせる。8きのこを炒め合わせたら弱火にし、麺をきのこと重なるように広げ、麺がひたひたに浸かるまで熱湯を注ぐ。9最後に蓋をし、中火で10分間蒸し煮にする。1010分間蒸し煮にした後、蓋を取り、強火で混ぜながら汁気を飛ばす。煮汁が7割ほど残っている状態で最後の味付けを行い、塩を少々振り、炒め合わせる。11さらに、うま味調味料を少々振り、炒め合わせる。12麺の味を調えたら、最後に細切りにした芥子菜を鍋に入れて炒め合わせる。13汁気が完全になくなるまで炒めたら、火から下ろして器に盛り付ける。", "raw_material": "材料：うどん、バイリング、豚バラ肉の細切り、からし菜、ねぎ、生姜、紹興酒、オイスターソース、醤油、黒こしょう、うま味調味料、塩、サラダ油。"}}
{"canonical_name_zh": "鳗鱼饭", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:22b89d48a0a343640fa26f9b", "language": "Japanese", "question_image_ids": {"dish_image": ["image:7a7163d33ad20dac8c8af463"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "鳗鱼饭", "practice": "1洗米入锅，放点油和盐，煮个油盐饭。（哈哈，小时候的味道。）2蒲烧鳗鱼1包。（冰箱常备，方便好吃。）3按说明，整包鳗鱼放入冷水锅，烧开就好。（也可以烤或微波炉。）4拿出打开，切块备用。5奶油白菜洗净。6波斯黄瓜洗净切粗条。（白菜不够。）7蒜剁末。8热油锅，把蒜末爆香。9放入白菜炒软身。10放黄瓜和盐炒一下。（非常时期，不敢生吃了。）11把饭，鳗鱼，菜摆盘就可开吃了。", "raw_material": "原料：米饭、蒲烧鳗鱼、奶油白菜、波斯黃瓜、蒜、油、盐。"}, "source_url": "https://home.meishichina.com/recipe-568262.html", "split": "foreign", "target_text": {"dish_name": "うな丼", "practice": "1お米を研いで炊飯器（または鍋）に入れ、少量の油と塩を加えて「油塩飯（ユウイエンファン）」を炊く。（はは、懐かしの味です。）2鰻の蒲焼きを1パック。（冷蔵庫の常備品、便利で美味しいです。）3説明書に従い、パックのまま水の入った鍋に入れ、沸騰するまで加熱する。（焼くか電子レンジでも可。）4取り出して開封し、切り分けておく。5奶油白菜（ミニ白菜）を洗う。6ペルシャきゅうりを洗い、太めの棒状に切る。（白菜が足りなかったため。）7ニンニクをみじん切りにする。8フライパンに油を熱し、ニンニクの香りが立つまで炒める。9白菜を入れ、しんなりするまで炒める。10きゅうりと塩を加え、さっと炒め合わせる。（今は念のため、生食は控えています。）11ご飯、鰻、野菜を器に盛り付ければ完成。", "raw_material": "材料：ご飯、うなぎの蒲焼、クリーム白菜、ペルシャきゅうり、にんにく、油、塩。"}}
{"canonical_name_zh": "黑椒猪肉炒乌冬面", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:8d4e976e08d3121688edec43", "language": "Japanese", "question_image_ids": {"dish_image": ["image:d8be0eed734fc2bcf095532a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "黑椒猪肉炒乌冬面", "practice": "1用清水洗乌冬面,捞出沥干水2洋葱、蒜头切小粒3青红彩椒切小粒4梅花肉切片,用盐,老抽,料酒腌制十五分钟5热锅凉油,下腌好的肉煸炒至金黄色盛出备用6炒锅中放油,下洋葱、蒜粒煸炒出香味7加入番茄酱炒香，加入美极鲜，老抽、料酒、盐炒匀8加入适量清水,大火煮开至汤浓稠9放入沥干水的乌冬面炒匀煮至面熟10放入炒好的梅花肉、彩椒粒翻炒11撒上黑椒粒,炒匀即可", "raw_material": "原料：乌冬面、梅花肉、洋葱、彩椒、蒜头、食用油、盐、番茄酱、美极鲜、黑胡椒粒、料酒、老抽。"}, "source_url": "https://home.meishichina.com/recipe-137835.html", "split": "foreign", "target_text": {"dish_name": "豚肉の黒胡椒焼きうどん", "practice": "1うどんを水で洗い、ザルに上げて水気を切る2玉ねぎ、にんにくをみじん切りにする3赤・緑ピーマンをみじん切りにする4豚肩ロース肉をスライスし、塩、老抽（たまり醤油）、料理酒で15分間下味をつける5鍋を熱して油を引き、下味をつけた肉をきつね色になるまで炒め、取り出しておく6フライパンに油を引き、玉ねぎ、にんにくを香りが立つまで炒める7トマトケチャップを加えて炒め、マギー醤油、老抽、料理酒、塩を加えて炒め合わせる8適量の水を加え、強火で煮立たせてソースにとろみがつくまで煮詰める9水気を切ったうどんを入れ、全体を混ぜながら麺に火が通るまで煮る10炒めておいた豚肉とピーマンを加え、さらに炒め合わせる11黒胡椒を振り、炒め合わせれば完成", "raw_material": "材料：うどん、豚肩ロース肉、玉ねぎ、パプリカ、にんにく、食用油、塩、ケチャップ、マギー・シーズニング、黒胡椒（粒）、料理酒、老抽。"}}
{"canonical_name_zh": "黑糯米咸饭团", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:d9fccd0bf60a7af965d9c961", "language": "Japanese", "question_image_ids": {"dish_image": ["image:ac8dd9c47990d401171ab245"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "日本料理", "source_text": {"dish_name": "黑糯米咸饭团", "practice": "1黑糯米提前1小时用冷水泡一下2我是放入电饭煲煮的，也可以上笼蒸熟3这是煮好的黑糯米饭4准备好的食材5榨菜切切碎备用6下面铺上保鲜膜，放上适量黑糯米饭，挤上沙拉酱7撒上适量肉松8放上榨菜末9加上一个卤蛋10上面再铺点糯米饭11用保鲜膜包起来，收口扭紧12黑糯米咸饭团完成", "raw_material": "原料：黑糯米、卤蛋、沙拉酱、榨菜丝、肉松。"}, "source_url": "https://home.meishichina.com/recipe-271509.html", "split": "foreign", "target_text": {"dish_name": "黒米の台湾おにぎり", "practice": "1黒米（黒糯米）をあらかじめ1時間冷水に浸しておく2私は炊飯器で炊きましたが、蒸し器で蒸し上げても良いです3炊き上がった黒米ご飯です4準備した食材5ザーサイをみじん切りにしておく6下にラップを敷き、適量の黒米ご飯をのせ、マヨネーズを絞る7肉松（ポークフロス）を適量振りかける8刻んだザーサイをのせる9煮卵を1個のせる10その上にさらに少し黒米ご飯を重ねる11ラップで包み、絞り口をきつくねじる12黒米の塩味おにぎりの完成", "raw_material": "材料：黒もち米、味付け卵、マヨネーズ、ザーサイの千切り、肉でんぶ。"}}
{"canonical_name_zh": "法式长棒", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:c5df010b143efc4ef79eea08", "language": "French", "question_image_ids": {"dish_image": ["image:ec38c5b2ac88c138183c1c1a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "【法式长棒】嚼劲十足的法式长棒", "practice": "1将所有的材料，按液体在下固体在上放入面包机。2启动两次和面程序（一次15分钟），面团就变的光滑有弹性了，和面到这个样子就可以了。3将面团保鲜膜包好放在温度大概在30-40度之间的地方发酵1个小时。4差不多是原来的1倍大。5分成均匀的三份。6取出一份排出里面的空气，揉成长条。7擀成面皮。8从一边卷起。9将烤盘垫上烘焙纸，最好折一下，将卷好的面团放入隔断中。10用刀片划上口子，或用剪刀剪上口子。11发至是原来的2倍大。12烤箱210度提前预热2分钟，放入烤箱中层上下火205度烤15分钟即可。", "raw_material": "原料：高精面粉、酵母、盐、水。"}, "source_url": "https://home.meishichina.com/recipe-321390.html", "split": "foreign", "target_text": {"dish_name": "Baguette tradition", "practice": "1Mettre tous les ingrédients dans la machine à pain, les liquides au fond et les solides par-dessus. 2Lancer deux fois le programme de pétrissage (15 minutes par cycle), jusqu'à ce que la pâte devienne lisse et élastique ; le pétrissage est alors suffisant. 3Envelopper la pâte de film étirable et la laisser fermenter pendant 1 heure dans un endroit où la température se situe entre 30 et 40 degrés. 4La pâte doit avoir environ doublé de volume. 5Diviser en trois portions égales. 6Prendre une portion, la dégazer et la rouler en un long boudin. 7L'abaisser au rouleau pour former une fine couche. 8La rouler en partant d'un côté. 9Tapisser une plaque de cuisson de papier sulfurisé, idéalement en le pliant pour créer des séparations, et disposer les pâtons façonnés dans les compartiments. 10Pratiquer des incisions à l'aide d'une lame ou de ciseaux. 11Laisser lever jusqu'à ce que la pâte double de volume. 12Préchauffer le four à 210 °C pendant 2 minutes, puis enfourner à mi-hauteur et cuire à 205 °C (chaleur voûte et sole) pendant 15 minutes.", "raw_material": "Ingrédients : farine de force, levure, sel, eau."}}
{"canonical_name_zh": "纸杯蛋糕", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:b4a4f8739aae771003a48418", "language": "French", "question_image_ids": {"dish_image": ["image:bc3d77de4f1eb695f0986133"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "不回缩的纸杯蛋糕", "practice": "1准好，所有的食材；2鸡蛋，4个，全蛋打入无水无油的，打蛋盆里；3全部加入白糖，白糖一次性加入；4用打蛋器，先小档，搅拌下，再快速打发全蛋液；5打至，划8，有明显的纹理，而且不容易消失状态；6加入牛奶和食用油，搅拌，这时候一定要翻拌，不能花圈，容易消泡；7筛入称量好的蛋糕粉；可以放在高点的地方，让蛋糕粉，落入盆中，增加点空气；8也用翻拌的手法，搅拌至没有颗粒状态；拎起来，能顺滑的下落；9然后，把纸杯，放在烤盘上，把蛋糕液，倒入纸杯中，8分满就可以了；这时候，可以启动烤箱，175度，上下火，预热；10小纸杯，震下；放入烤箱中，上下火，175度，25分钟；11烤好后，纸杯蛋糕，一点都没有回缩，待凉；12淡奶油，加入白糖，打发，然后再装饰在小纸杯上，就可以了；13装饰，可以随心所欲；", "raw_material": "原料：蛋糕粉、白糖、鸡蛋、食用油、牛奶。"}, "source_url": "https://home.meishichina.com/recipe-325067.html", "split": "foreign", "target_text": {"dish_name": "Cupcakes", "practice": "1Préparez, tous les ingrédients ; 2Cassez 4 œufs, entiers, dans un cul-de-poule propre et sec, sans trace d'eau ni d'huile ; 3Ajoutez tout le sucre blanc, en une seule fois ; 4À l'aide d'un batteur électrique, d'abord à petite vitesse, mélangez, puis fouettez rapidement l'appareil à œufs entiers ; 5Fouettez jusqu'à ce que, en traçant un 8, la texture soit bien marquée et ne disparaisse pas facilement ; 6Ajoutez le lait et l'huile végétale, mélangez, à ce stade il faut impérativement mélanger en soulevant la masse, sans tourner en rond, car cela ferait retomber l'appareil ; 7Tamisez la farine à gâteau préalablement pesée ; vous pouvez la tenir en hauteur, pour que la farine, tombe dans le bol, en incorporant de l'air ; 8Utilisez également la technique du mélange en soulevant la masse, jusqu'à l'obtention d'une texture sans grumeaux ; en soulevant la spatule, la pâte doit s'écouler de manière fluide ; 9Ensuite, placez les caissettes en papier, sur une plaque de cuisson, versez l'appareil à gâteau, dans les caissettes, remplies aux 8/10èmes ; à ce moment, vous pouvez allumer le four, 175 degrés, chaleur haut et bas, préchauffage ; 10Tapotez les petites caissettes ; enfournez, chaleur haut et bas, 175 degrés, 25 minutes ; 11Après cuisson, les cupcakes, n'ont absolument pas rétréci, laissez refroidir ; 12Montez la crème liquide, avec du sucre blanc, en chantilly, puis décorez les petites caissettes, et c'est prêt ; 13La décoration, peut se faire selon vos envies ;", "raw_material": "Ingrédients : farine à gâteau, sucre blanc, œufs, huile de cuisson, lait."}}
{"canonical_name_zh": "可颂", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:6d2af7904210c482c2175717", "language": "French", "question_image_ids": {"dish_image": ["image:8a35112afbbda5ced69dea98"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "你也许不知道的可颂", "practice": "1食材：可颂1只早餐：火腿片3片，鸡蛋1枚，生菜少许，鲜橙1只，各色芽菜少许2可颂从中间切开，烤箱内加热一分钟（表面脆脆的即可）3火腿片稍微煎热即可，鸡蛋单面煎好4鲜橙取二分之一，切成三片5取出烤好的可颂，依次加入火腿片，生菜，鲜橙片，煎蛋，各色芽菜6当然还要配一杯能量满满的冰咖啡，才算完美！制作方法：在杯中依次加入适量冰淇淋→牛奶→冰块→咖啡→奶油→撒上可可粉7营养丰富又有食欲的早餐就完成啦！赶快动手试试吧。8食材：可颂1个晚餐：碎牛肉少许，马苏里拉奶酪1片，杏鲍菇1只，三色甜椒各1个，黄芥末酱9可颂从中间切开，烤箱内加热一分钟（表面脆脆的即可）10将碎牛肉煎熟，杏鲍菇取二分之一切片煎至表面微微金黄11取出烤好的可颂，依次抹上入黄芥末酱→加入碎牛肉→马苏里拉奶酪片→三色甜椒圈即可12炎炎夏日中，再来瓶冰啤酒！透心凉，心飞扬♪(^∇^*)", "raw_material": "原料：可颂、火腿片、鸡蛋、生菜、鲜橙、各色芽菜。"}, "source_url": "https://home.meishichina.com/recipe-344365.html", "split": "foreign", "target_text": {"dish_name": "Croissant", "practice": "1Ingrédients : 1 croissant Petit-déjeuner : 3 tranches de jambon, 1 œuf, un peu de laitue, 1 orange fraîche, quelques jeunes pousses variées\n2Couper le croissant en deux, le faire chauffer au four pendant une minute (jusqu'à ce que la surface soit croustillante)\n3Faire légèrement revenir les tranches de jambon à la poêle, cuire l'œuf au plat sur une seule face\n4Prélever la moitié de l'orange, la couper en trois tranches\n5Sortir le croissant grillé, ajouter successivement les tranches de jambon, la laitue, les tranches d'orange, l'œuf au plat et les jeunes pousses\n6Bien sûr, il faut l'accompagner d'un café glacé plein d'énergie pour que ce soit parfait ! Méthode de préparation : ajouter successivement dans un verre une quantité appropriée de crème glacée → lait → glaçons → café → crème → saupoudrer de cacao en poudre\n7Un petit-déjeuner riche en nutriments et appétissant est prêt ! Essayez vite par vous-même.\n8Ingrédients : 1 croissant Dîner : un peu de bœuf haché, 1 tranche de mozzarella, 1 pleurote du panicule, 3 poivrons (un de chaque couleur), moutarde jaune\n9Couper le croissant en deux, le faire chauffer au four pendant une minute (jusqu'à ce que la surface soit croustillante)\n10Faire cuire le bœuf haché, couper la moitié du pleurote du panicule en tranches et les poêler jusqu'à ce que la surface soit légèrement dorée\n11Sortir le croissant grillé, étaler successivement la moutarde jaune → ajouter le bœuf haché → la tranche de mozzarella → les rondelles de poivrons tricolores\n12Durant les chaudes journées d'été, accompagnez-le d'une bière bien fraîche ! Un vent de fraîcheur qui fait s'envoler l'esprit ♪(^∇^*)", "raw_material": "Ingrédients : croissant, tranches de jambon, œufs, salade, orange fraîche, jeunes pousses variées."}}
{"canonical_name_zh": "奶酪海鲜焗饭", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:a286032ca37eb39559af3ad6", "language": "French", "question_image_ids": {"dish_image": ["image:5c244c905da6efb7f852a035"], "practice_image": ["image:f1ba413901a09c87c60e0117", "image:19aed81084ee887ad1c4957a", "image:183f12dd68bd7bb6bfd5b90f", "image:b233dbf6a2a6cd6299670a3d", "image:e3b0086e544bdcc9909580e1", "image:9bb3d881997015190ec53b37", "image:183a27a7999a209ee2c5e506", "image:4541529b54438be4baeac9ea"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "奶酪海鲜焗饭", "practice": "1做法：1、鲜奶油20g和牛奶120g拌匀煮沸备用；22、锅内放入黄油20g以小火加热至溶化，然后加入面粉20g炒匀，加入做法1的材料和黄油8g，再加少许盐和黑胡椒粉，拌匀即成奶油白酱；33、蟹柳，虾仁，菠萝切丁，留下两只虾仁不切；44、锅内放油，放入青豆和玉米粒略炒；55、放入米饭，虾仁和蟹柳炒匀；66、放盐和鸡精调味，出锅前拌入菠萝粒；77、炒好的饭放入盘中，在表面铺上做好的奶油白酱；88、撒上马苏里拉芝士，烤箱220度加热15分钟即可，注意要选用耐高温容器。", "raw_material": "原料：米饭、虾仁、蟹柳、玉米粒、青豆、菠萝、马苏里拉芝士、盐、食油、胡椒粉、鲜奶油、牛奶、黄油、面粉、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-14944.html", "split": "foreign", "target_text": {"dish_name": "Riz gratiné aux fruits de mer", "practice": "1Préparation : 1、Mélanger 20g de crème liquide et 120g de lait, porter à ébullition et réserver ; 22、Faire fondre 20g de beurre dans une casserole à feu doux, puis ajouter 20g de farine et faire revenir uniformément. Ajouter la préparation de l'étape 1 et 8g de beurre, ajouter une pincée de sel et de poivre noir, mélanger jusqu'à l'obtention d'une sauce blanche ; 33、Couper les bâtonnets de crabe, les crevettes et l'ananas en dés, en réservant deux crevettes entières ; 44、Verser de l'huile dans une poêle, y faire revenir brièvement les petits pois et les grains de maïs ; 55、Ajouter le riz, les crevettes et les bâtonnets de crabe, et faire sauter le tout ; 66、Assaisonner avec du sel et du bouillon de poulet, puis incorporer les dés d'ananas avant de retirer du feu ; 77、Placer le riz sauté dans un plat et napper la surface avec la sauce blanche préparée ; 88、Saupoudrer de mozzarella et enfourner à 220 degrés pendant 15 minutes ; veiller à utiliser un récipient résistant aux hautes températures.", "raw_material": "Ingrédients : riz cuit, crevettes décortiquées, bâtonnets de crabe, grains de maïs, petits pois, ananas, mozzarella, sel, huile de cuisson, poivre, crème fraîche, lait, beurre, farine, bouillon de poulet."}}
{"canonical_name_zh": "奶酪烩土豆", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:cb7604a9f9095e5eacca2913", "language": "French", "question_image_ids": {"dish_image": ["image:1b70e454896773dac50233b2"], "practice_image": ["image:c48afd70991bb1bad515826e", "image:b2383f464d49207eb98fbc09", "image:505984f07b9ff1fc0778d719", "image:4bd77f99bf2595ff493af96a", "image:991840c971b2f7f839107490", "image:9e66cde86adf94a6569f7e33"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "奶酪烩土豆", "practice": "1预热烤箱到160度。土豆切片。2洋葱切碎。3放在锅里，加入足够的水来覆盖土豆，然后加入切碎的洋葱。煮土豆和洋葱，直到土豆变软。然后沥干水备用。4放油在锅里，加入面粉，盐和胡椒粉，煮至焦黄。加入牛奶煮至略变稠。5在土豆洋葱中倒入煮好的酱汁，搅拌均匀。6然后倒入烤碗中再铺上芝士酱，放入烤箱在160度烤约15分钟即可。", "raw_material": "原料：土豆、洋葱、面粉、食盐、牛奶、RICOS浓缩车打芝士酱、油、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-294185.html", "split": "foreign", "target_text": {"dish_name": "Pommes de terre au fromage", "practice": "1Préchauffer le four à 160 degrés. Couper les pommes de terre en rondelles.\n2Émincer les oignons.\n3Les placer dans une casserole, ajouter suffisamment d'eau pour couvrir les pommes de terre, puis ajouter les oignons émincés. Cuire les pommes de terre et les oignons jusqu'à ce que les pommes de terre soient tendres. Puis égoutter et réserver.\n4Chauffer l'huile dans une casserole, ajouter la farine, le sel et le poivre, et cuire jusqu'à obtention d'une coloration dorée. Ajouter le lait et cuire jusqu'à ce que la sauce épaississe légèrement.\n5Verser la sauce préparée sur le mélange de pommes de terre et d'oignons, puis mélanger uniformément.\n6Verser ensuite le tout dans un plat à gratin, napper de sauce au fromage et enfourner à 160 degrés pendant environ 15 minutes.", "raw_material": "Ingrédients : pommes de terre, oignons, farine, sel, lait, sauce au cheddar concentrée RICOS, huile, poivre."}}
{"canonical_name_zh": "奶酪烩土豆南瓜泥", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:dd8482b957227bb92fa9490c", "language": "French", "question_image_ids": {"dish_image": ["image:f2f81f8a70577e9daf2e6728"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "奶酪烩土豆南瓜泥", "practice": "1土豆切片备用，大蒜切碎备用，烤箱预热到160度。2平底锅中中火加热融化黄油，加入大蒜，煮1-2分钟。然后加入面粉煮1分钟。慢慢加入牛奶，加入盐。煮沸后再煮约3-4分钟。关火，加入南瓜泥搅拌均匀，最后用盐和胡椒调味。3在烤碗里先放一半土豆，然后倒一半的酱，撒上一半的奶酪。重复下一层。4然后放入烤箱，烤到土豆可以用叉子轻松差进和顶部是金黄色，时间约1小时即可。", "raw_material": "原料：土豆、全脂牛奶、黄油、大蒜、食盐、车打芝士碎、南瓜泥、大蒜、面粉。"}, "source_url": "https://home.meishichina.com/recipe-296385.html", "split": "foreign", "target_text": {"dish_name": "Purée de pommes de terre et potiron au fromage", "practice": "1 Couper les pommes de terre en rondelles et réserver, hacher l'ail et réserver, préchauffer le four à 160 °C. 2 Faire fondre le beurre dans une poêle à feu moyen, ajouter l'ail et cuire pendant 1 à 2 minutes. Ajouter ensuite la farine et cuire 1 minute. Verser lentement le lait et ajouter le sel. Porter à ébullition, puis laisser cuire encore environ 3 à 4 minutes. Éteindre le feu, incorporer la purée de potiron en mélangeant bien, puis assaisonner avec du sel et du poivre. 3 Disposer la moitié des pommes de terre dans un plat à four, verser la moitié de la sauce et parsemer de la moitié du fromage. Répéter l'opération pour la couche suivante. 4 Enfourner et cuire jusqu'à ce qu'une fourchette s'insère facilement dans les pommes de terre et que le dessus soit bien doré, pendant environ 1 heure.", "raw_material": "Ingrédients : pommes de terre, lait entier, beurre, ail, sel, cheddar râpé, purée de citrouille, ail, farine."}}
{"canonical_name_zh": "芙纽多", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:771d79ba0bc8f1ee9af87b9e", "language": "French", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "好吃的法式甜点你做了吗？------芙纽多", "practice": "1准备好所需材料，杏干和葡萄干洗净后提前一天用朗姆酒浸泡。2鸡蛋中加入细砂糖搅拌均匀。3搅打出泡沫后加入过筛后的低筋面粉和盐，再次搅拌均匀。4取一大碗将牛奶和淡奶油混合搅匀。5将拌好的奶液倒入鸡蛋糊中再次拌匀。6将烤碗内壁涂上软化的黄油（约8g）铺好沥干朗姆酒的杏干和葡萄干。7倒入拌匀的奶蛋糊。8将剩余的12g黄油放入小锅中加热成棕黄色，过滤掉多余杂质之后均匀地洒在奶蛋糊上。9放入预热好180度的烤箱中约烤50分钟左右至表面金黄即可。", "raw_material": "原料：杏干、葡萄干、朗姆酒、鸡蛋、细砂糖、低粉、牛奶、淡奶油、盐、黄油。"}, "source_url": "https://home.meishichina.com/recipe-102921.html", "split": "foreign", "target_text": {"dish_name": "Far Breton", "practice": "1 Préparer les ingrédients nécessaires ; rincer les abricots secs et les raisins secs, puis les faire macérer dans du rhum une journée à l'avance. 2 Ajouter le sucre semoule aux œufs et mélanger jusqu'à l'obtention d'une consistance homogène. 3 Fouetter jusqu'à ce que le mélange devienne mousseux, incorporer la farine tamisée et le sel, puis mélanger de nouveau. 4 Dans un grand bol, mélanger le lait et la crème liquide. 5 Verser le mélange de lait et de crème dans l'appareil aux œufs et mélanger à nouveau. 6 Beurrer les parois intérieures d'un plat à four avec le beurre ramolli (environ 8 g), puis y disposer les abricots et les raisins secs préalablement égouttés. 7 Verser l'appareil aux œufs et au lait dans le plat. 8 Faire chauffer les 12 g de beurre restants dans une petite casserole jusqu'à ce qu'il prenne une couleur noisette ; après avoir filtré les impuretés, le verser uniformément sur la préparation. 9 Enfourner dans un four préchauffé à 180 °C et faire cuire pendant environ 50 minutes, jusqu'à ce que la surface soit bien dorée.", "raw_material": "Ingrédients : abricots secs, raisins secs, rhum, œufs, sucre en poudre, farine, lait, crème liquide, sel, beurre."}}
{"canonical_name_zh": "巴黎歌剧院", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:35bf966b97f609d9259edc8a", "language": "French", "question_image_ids": {"dish_image": ["image:70bc38e1fb1fd41779743706"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "巴黎歌剧院", "practice": "1蛋白加糖打发至三角2糖油盐橙汁3搅拌均匀后4拌入橙皮屑5拌入过筛低粉和泡打粉6加入三分之一蛋白体再分次拌匀7放入烤盘震十下8制作巧克力酱，鲜奶100g加热沸腾拌巧克力150g樱桃酒15g9烤箱预热170度烤30分钟散热刷糖酒水10糖酒水（糖加水加香草棒及橙酒）11一层蛋糕一层馅料一层果酱料再一层馅料12盖上蛋糕体13淋上巧克力酱（巧克力加鲜奶油煮沸，加樱桃酒）14充满巴黎风味", "raw_material": "原料：橙汁、砂糖、色拉油、盐、低粉、玉米粉、泡打粉、蛋白、巧克力酱、馅料、覆盆子酱。"}, "source_url": "https://home.meishichina.com/recipe-153300.html", "split": "foreign", "target_text": {"dish_name": "Opéra", "practice": "1Monter les blancs d'œufs avec le sucre jusqu'à l'obtention de becs d'oiseau\n2Sucre, huile, sel, jus d'orange\n3Mélanger jusqu'à l'obtention d'un mélange homogène\n4Incorporer les zestes d'orange\n5Incorporer la farine de blé tendre et la levure chimique préalablement tamisées\n6Ajouter un tiers des blancs d'œufs, puis incorporer le reste délicatement en plusieurs fois\n7Verser dans la plaque de cuisson et tapoter dix fois\n8Préparer la sauce au chocolat : chauffer 100g de lait frais jusqu'à ébullition, mélanger avec 150g de chocolat et 15g de kirsch\n9Préchauffer le four à 170°C, cuire pendant 30 minutes, laisser refroidir et badigeonner de sirop\n10Sirop (sucre, eau, gousse de vanille et liqueur d'orange)\n11Une couche de biscuit, une couche de garniture, une couche de confiture, puis une autre couche de garniture\n12Recouvrir avec le corps du biscuit\n13Napper de sauce au chocolat (chocolat et crème liquide portés à ébullition, ajouter le kirsch)\n14Empli de saveurs parisiennes", "raw_material": "Ingrédients : jus d'orange, sucre semoule, huile végétale, sel, farine à gâteau, fécule de maïs, levure chimique, blancs d'œufs, sauce au chocolat, garniture, coulis de framboise."}}
{"canonical_name_zh": "普罗旺斯杂烩", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:56304321a64dafbb3efb35eb", "language": "French", "question_image_ids": {"dish_image": ["image:db346f8ed0f21ebb2317a602"], "practice_image": ["image:971d5e1c2508f42e0a324ca0", "image:d3ee3cc42399dbeabf2e2ed8", "image:16e01b716af36ea1455cae7d", "image:c293b7c9e282c7abd8c55faa", "image:80bbe6588d072c6d30dcd184", "image:b64bf9cb7e129021eefc67e4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "普罗旺斯杂烩", "practice": "1茄子，西葫芦，番茄都切成圆形薄片2烤盘上先放一层意粉酱3茄子，西红柿，西葫芦顺序如图一样摆好4放好蔬菜以后撒上少许盐，胡椒和普罗旺斯香草叶在上面5放进预热到200度的烤箱中层烤35-40分钟即完成6配上意面或面包等，味道更加鲜美哦！", "raw_material": "原料：茄子、西葫芦、番茄、意粉酱、盐、胡椒、普罗旺斯香草叶。"}, "source_url": "https://home.meishichina.com/recipe-171649.html", "split": "foreign", "target_text": {"dish_name": "Ratatouille", "practice": "1Couper l'aubergine, la courgette et les tomates en fines rondelles2Étaler d'abord une couche de sauce pour pâtes sur le plat à four3Disposer l'aubergine, les tomates et la courgette dans l'ordre indiqué sur l'image4Après avoir disposé les légumes, saupoudrer d'un peu de sel, de poivre et d'herbes de Provence par-dessus5Enfourner à mi-hauteur dans un four préchauffé à 200°C pendant 35-40 minutes6Accompagné de pâtes ou de pain, c'est encore plus délicieux", "raw_material": "Ingrédients : aubergine, courgette, tomates, sauce pour pâtes, sel, poivre, herbes de Provence."}}
{"canonical_name_zh": "红酒炖牛肉配土豆泥", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:3adf54a04d39e7d9999e83d9", "language": "French", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法国庄园风味——红酒炖牛肉配土豆泥", "practice": "1将牛肉洗净切块。2胡萝卜切滚刀块。3将菌菇切开。4洋葱切大块。5番茄切块。6蒜瓣切片。7热锅，不用放油，直接将牛腩放进锅里，煎至表面水干后倒进铸铁锅中。8锅里倒入橄榄油，把洋葱、蒜粒和胡萝卜翻炒一下，倒在牛腩上面。9在铸铁锅里加入牛肉高汤和红酒，煮滚，撇去浮沫，放入番茄酱、番茄、香叶、百里香。10开启烤箱预热，上下火160℃。11铸铁锅盖上锅盖，放进预热好的烤箱底部，烤3小时。12烤牛肉的同时，将土豆洗净切片，放微波炉内高火叮熟，趁热用勺子把土豆压烂成泥。13压烂的土豆加入热牛奶和黄油，加入盐和黑胡椒碎搅拌均匀即可。14牛肉烤到3小时后，放入菌菇继续烤20分钟后取出。15将土豆泥铺在碟底。16再将牛腩盛在土豆泥上，撒上香芹叶即可上桌。17成品图18牛腩：冬日食用可暖胃，是当季的进补佳品，它富含蛋白质，氨基酸组成比猪肉更接近我们人体的需要，还能提高机体抗病能力。", "raw_material": "原料：牛腩、洋葱、番茄、胡萝卜、菌菇、红酒、牛肉高汤、土豆、牛奶、香叶、千百里香、蒜、番茄酱、橄榄油、盐、黑胡碎。"}, "source_url": "https://home.meishichina.com/recipe-368000.html", "split": "foreign", "target_text": {"dish_name": "Bœuf bourguignon et sa purée de pommes de terre", "practice": "1Laver le bœuf et le couper en morceaux.2Couper les carottes en sifflet.3Couper les champignons.4Couper l'oignon en gros morceaux.5Couper les tomates en morceaux.6Émincer les gousses d'ail.7Chauffer une poêle sans matière grasse, y mettre le flanchet de bœuf, faire saisir jusqu'à ce que la surface soit sèche, puis transférer dans une cocotte en fonte.8Verser de l'huile d'olive dans la poêle, faire revenir l'oignon, l'ail et les carottes, puis les verser sur le bœuf.9Ajouter le bouillon de bœuf et le vin rouge dans la cocotte, porter à ébullition, écumer les impuretés, puis ajouter le concentré de tomate, les tomates, les feuilles de laurier et le thym.10Préchauffer le four à 160 °C (chaleur haut et bas).11Couvrir la cocotte, la placer au bas du four préchauffé et laisser cuire pendant 3 heures.12Pendant la cuisson du bœuf, laver et couper les pommes de terre en rondelles, les faire cuire au micro-ondes à puissance maximale, puis les écraser en purée à l'aide d'une cuillère pendant qu'elles sont encore chaudes.13Ajouter le lait chaud et le beurre à la purée, saler, poivrer et bien mélanger le tout.14Après 3 heures de cuisson, ajouter les champignons et poursuivre la cuisson pendant 20 minutes avant de sortir le plat.15Étaler la purée de pommes de terre au fond de l'assiette.16Déposer le bœuf sur la purée, parsemer de feuilles de persil et servir.17Photo du plat fini.18Flanchet de bœuf : idéal en hiver pour réchauffer l'estomac, c'est un excellent aliment tonique de saison. Riche en protéines, sa composition en acides aminés est plus proche des besoins du corps humain que celle du porc, et il permet de renforcer les défenses immunitaires.", "raw_material": "Ingrédients : poitrine de bœuf, oignon, tomates, carottes, champignons, vin rouge, bouillon de bœuf, pommes de terre, lait, feuilles de laurier, thym, ail, concentré de tomate, huile d'olive, sel, poivre noir concassé."}}
{"canonical_name_zh": "法国清淡菜汤", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:d44c4d658e32d2f2421f33f1", "language": "French", "question_image_ids": {"dish_image": ["image:e3e4616f2ff350c2c9188a7e"], "practice_image": ["image:9121180ee7183fd75cc20905", "image:3fddf344860f0124ef283cd2", "image:e685a773b2c671c560370551", "image:31a8f34c24b5c883422bbad4", "image:9aaafbcd70fc828dc865380c", "image:b54a6258fa617f101448a661", "image:b914bc646478ce1d1f678ccd", "image:3b386ed98727419bb5f5b753", "image:915791f7005aa65d8ff96ec1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法国清淡菜汤", "practice": "1准备好材料。2按图示把材料切成可口的大小块儿备用。3热锅倒入少量橄榄油。4姜炒出香味后放入胡萝卜炒片刻。5放土豆和圆葱炒片刻。6放入香肠炒片刻。7放入适量的水和糖盐。8盖盖儿大火烧开后，小火烧至菜熟，3分钟左右。9最后放入包心菜，白胡椒调味，包心菜断生就好了。", "raw_material": "原料：土豆、圆葱、胡萝卜、包心菜、香肠、姜、橄榄油、盐、糖、白胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-52467.html", "split": "foreign", "target_text": {"dish_name": "Soupe de légumes", "practice": "1Préparez les ingrédients.2Coupez les ingrédients en morceaux de taille bouchée selon l'illustration et réservez.3Faites chauffer la poêle et versez une petite quantité d'huile d'olive.4Faites revenir le gingembre jusqu'à ce qu'il dégage son arôme, puis ajoutez les carottes et faites sauter quelques instants.5Ajoutez les pommes de terre et l'oignon et faites sauter quelques instants.6Ajoutez les saucisses et faites sauter quelques instants.7Versez une quantité d'eau appropriée, du sucre et du sel.8Couvrez et portez à ébullition à feu vif, puis laissez mijoter à feu doux jusqu'à ce que les légumes soient cuits, environ 3 minutes.9Enfin, ajoutez le chou et assaisonnez avec du poivre blanc ; le plat est prêt dès que le chou est à peine cuit.", "raw_material": "Ingrédients : pommes de terre, oignons, carottes, chou, saucisse, gingembre, huile d'olive, sel, sucre, poivre blanc moulu."}}
{"canonical_name_zh": "法式南瓜苹果浓汤", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:401727ea8e6b2e5fcd1b01b3", "language": "French", "question_image_ids": {"dish_image": ["image:01f7c752d7388abb40f47237"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式南瓜苹果浓汤", "practice": "1先做美极奶油浓汤：将汤料倒入冷水中搅拌均匀。2慢火煮沸,同时搅拌。3出锅前添加铁塔淡奶（有雀巢的可以添加雀巢淡奶）。4南瓜、青苹果、牛奶、铁塔淡奶、橄榄油、胡椒粉、蘑菇精、盐。5把南瓜去皮，青苹果去皮去核，都切成小块备用。6平底锅里面加入橄榄油。7放入南瓜和青苹果翻炒一下。8然后倒入清水焖煮8分钟关火待凉。9把熟的南瓜和苹果倒入倒入搅拌机里打成泥。10把南瓜泥继续倒入平底锅。11加入牛奶搅拌均匀。12加入一半的奶油浓汤搅拌均匀。13放入胡椒粉。14放入盐和蘑菇精。15煮沸后关火即可。", "raw_material": "原料：南瓜、青苹果、牛奶、铁塔淡奶、橄榄油、胡椒粉、盐、美极奶油浓汤。"}, "source_url": "https://home.meishichina.com/recipe-7407.html", "split": "foreign", "target_text": {"dish_name": "Velouté de potiron aux pommes", "practice": "1Préparez d'abord le velouté Maggi : versez la préparation pour soupe dans l'eau froide et mélangez uniformément.2Portez à ébullition à feu doux tout en remuant.3Ajoutez la crème liquide Elle & Vire (ou de la crème Nestlé si disponible) avant de retirer du feu.4Citrouille, pomme verte, lait, crème liquide Elle & Vire, huile d'olive, poivre, bouillon de champignon, sel.5Épluchez la citrouille, pelez et épépinez la pomme verte, puis coupez le tout en petits morceaux.6Versez l'huile d'olive dans une poêle.7Ajoutez la citrouille et la pomme verte et faites-les sauter.8Versez ensuite de l'eau claire, laissez mijoter pendant 8 minutes, puis éteignez le feu et laissez refroidir.9Versez la citrouille et la pomme cuites dans un mixeur et réduisez-les en purée.10Reversez la purée de citrouille dans la poêle.11Ajoutez le lait et mélangez uniformément.12Ajoutez la moitié du velouté et mélangez uniformément.13Ajoutez le poivre.14Ajoutez le sel et le bouillon de champignon.15Éteignez le feu dès l'ébullition.", "raw_material": "Ingrédients : potiron, pomme verte, lait, crème liquide Elle & Vire, huile d'olive, poivre, sel, velouté à la crème Maggi."}}
{"canonical_name_zh": "法式土司", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:35bd7535a1fbf4a5d9b62998", "language": "French", "question_image_ids": {"dish_image": ["image:8096e746ff32eb202b9021af"], "practice_image": ["image:07b97b08a4a11b4940ea36f2", "image:5077bdf4273319437dfe8cdc", "image:78540fb7eac7a564cae93d56", "image:7bdc798c844355aad535d207", "image:33ee22ce20e952a8db9d7e98", "image:bbae05651d993ebbd383cbf6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式土司", "practice": "1土司切边，然后对角线切下成三角形或者切任意自己喜欢的形状备用2鸡蛋打散，加入100cc鲜牛奶3加入2大匙细砂糖搅拌至糖融化4锅中热适量橄榄油，将切好的土司双面都迅速蘸上鸡蛋浆5放入锅中用中火煎至两面金黄即可取出食用", "raw_material": "原料：土司、鲜牛奶、鸡蛋、细砂糖、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-169857.html", "split": "foreign", "target_text": {"dish_name": "Pain perdu", "practice": "1Écroûter le pain de mie, puis le couper en diagonale pour former des triangles ou selon la forme de votre choix et réserver\n    2Battre les œufs et ajouter 100 ml de lait frais\n    3Ajouter 2 cuillères à soupe de sucre en poudre et mélanger jusqu'à ce que le sucre soit dissous\n    4Faire chauffer une quantité suffisante d'huile d'olive dans une poêle et tremper rapidement les deux faces du pain dans l'appareil aux œufs\n    5Déposer dans la poêle et faire dorer à feu moyen jusqu'à ce que les deux faces soient bien dorées, puis retirer pour servir", "raw_material": "Ingrédients : pain de mie, lait frais, œufs, sucre en poudre, huile d'olive."}}
{"canonical_name_zh": "法式土豆奶油焗", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:9c96b2070602df990ebb930b", "language": "French", "question_image_ids": {"dish_image": ["image:ceb3bc04cb03e6d60851fb00"], "practice_image": ["image:4ad8663c2135d5c42c13fc27", "image:fadc5f66d24971ad972b11bc", "image:c05c6f5a0f9f9fed750efa9d", "image:ebaa9f9d94e527d9bff3fade", "image:d93b08a633838da5c60fb3cc", "image:bbf9f99903f6a9839c931a9f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式土豆奶油焗", "practice": "1将土豆去皮清洗干净切片，厚度2mm左右，淘洗表面淀粉，沥干水分2取一只微波炉用碗，将土豆放进碗底，铺一层土豆，撒些盐和黑胡椒粉3加入淡奶油，再次铺一层土豆片撒盐和胡椒粉加奶油，如此反复直到碗6分满左右4将碗放进微波炉，高火10分钟即可5香t甜土豆奶油焗做好了，趁热吃哦", "raw_material": "原料：土豆、盐、淡奶油、黑胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-275855.html", "split": "foreign", "target_text": {"dish_name": "Gratin dauphinois", "practice": "1Éplucher et nettoyer les pommes de terre, puis les couper en rondelles d'environ 2 mm d'épaisseur. Rincer l'amidon en surface et bien égoutter2Prendre un bol adapté au micro-ondes, disposer une première couche de pommes de terre au fond, puis saupoudrer d'un peu de sel et de poivre noir3Ajouter de la crème liquide, disposer à nouveau une couche de pommes de terre, saler, poivrer et ajouter de la crème, puis répéter l'opération jusqu'à ce que le bol soit rempli aux 6/10 environ4Placer le bol au micro-ondes et faire cuire à puissance maximale pendant 10 minutes5Le gratin de pommes de terre à la crème est prêt, dégustez-le bien chaud", "raw_material": "Ingrédients : pommes de terre, sel, crème liquide, poivre noir moulu."}}
{"canonical_name_zh": "法式奶油烙土豆", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:dcbeb11741c9bee16c440533", "language": "French", "question_image_ids": {"dish_image": ["image:10f2146aaac5e4a0d81354d4"], "practice_image": ["image:c76aa07acedb11889f649419", "image:0c0a48b97757f46ae7d1302f", "image:ac7ab2db8048185ca6d4fdc6", "image:e6eb498e7ec266314de1d5f8", "image:6208aa74906846fac4bc6b25", "image:38e2b5d194ec654ca2bdc9ab", "image:c356a4d3edc1ab401614263f", "image:876c2e9436db2037cc1b9f5d", "image:1d9b716a7c950bb9ce77dbd2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式奶油烙土豆", "practice": "1所有材料备好2土豆洗净去皮切片，用水冲洗后再用布吸干水分3将黄油融化，刷在盘子的内壁上4蒜瓣切开，在盘子内壁再擦一遍5然后将土豆片铺一层在盘子里6撒上盐和黑胡椒，淋上一层淡奶油，淡奶油要没过土豆7重复步骤5、68入烤箱中层，160度，上下火，烤一小时后再转到上层，200度烤20分钟即可9出炉啦，享用吧！！！", "raw_material": "原料：土豆、淡奶油、盐、黑胡椒、黄油、蒜瓣。"}, "source_url": "https://home.meishichina.com/recipe-136187.html", "split": "foreign", "target_text": {"dish_name": "Gratin dauphinois", "practice": "1Préparer tous les ingrédients2Laver, éplucher et couper les pommes de terre en rondelles, les rincer à l'eau puis les éponger avec un linge pour absorber l'humidité3Faire fondre le beurre et en badigeonner les parois intérieures du plat4Couper les gousses d'ail et les frotter à nouveau sur les parois intérieures du plat5Disposer ensuite une couche de rondelles de pommes de terre dans le plat6Saupoudrer de sel et de poivre noir, napper d'une couche de crème liquide, la crème doit recouvrir les pommes de terre7Répéter les étapes 5 et 68Enfourner à mi-hauteur à 160 °C, chaleur voûte et sole, cuire pendant une heure puis passer au niveau supérieur et cuire à 200 °C pendant 20 minutes9Sortie du four, bonne dégustation !!", "raw_material": "Ingrédients : pommes de terre, crème liquide, sel, poivre noir, beurre, gousses d'ail."}}
{"canonical_name_zh": "糖包胡萝卜", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:4b512701e6a2726c8b7b5ae1", "language": "French", "question_image_ids": {"dish_image": ["image:7921be6a2a4d7e88cdd45e62"], "practice_image": ["image:febc1730c27aa6f077a3a6df", "image:58e7197b27c8501cb4fb0742", "image:a6aa3b81e8e335d71acb5cea", "image:1622b45f5b9f3d99fdd61d21", "image:64d4f7d1b637f31d111ab036", "image:9b34d50b1821c972f280cd62", "image:5c9204f747addc57fe1b81a8", "image:79299078fce9cee3898fb294"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式小配菜——糖包胡萝卜", "practice": "1胡萝卜1根剥皮2切成大段后，再切横竖一刀切成四条3将每根胡萝卜条修饰一下，剥成两头细中间粗的形状4将切好的胡萝卜放小锅里，加入黄油、白糖、盐、胡椒粉，倒入刚好盖过这些材料的水后加热5煮一会儿后将胡萝卜捞出6锅里的水继续加热熬成汤汁7等汤汁熬到很稀少的时候再将胡萝卜投进去煮，直到汤汁收干8装盘，中间以香芹叶装饰", "raw_material": "原料：胡萝卜、白糖、黄油、盐、胡椒粉、水。"}, "source_url": "https://home.meishichina.com/recipe-103207.html", "split": "foreign", "target_text": {"dish_name": "Carottes glacées", "practice": "1Éplucher 1 carotte\n2Couper en gros tronçons, puis les fendre en quatre bâtonnets dans le sens de la longueur\n3Tailler chaque bâtonnet pour lui donner une forme fuselée, plus fine aux extrémités et plus bombée au milieu\n4Placer les carottes dans une petite casserole, ajouter du beurre, du sucre, du sel et du poivre, verser de l'eau à hauteur des ingrédients et faire chauffer\n5Après avoir fait bouillir un moment, retirer les carottes\n6Continuer à faire chauffer le liquide dans la casserole pour le réduire en jus\n7Lorsque le liquide est presque totalement réduit, remettre les carottes et poursuivre la cuisson jusqu'à évaporation complète du jus\n8Dresser l'assiette et décorer le centre avec des feuilles de persil", "raw_material": "Ingrédients : carottes, sucre blanc, beurre, sel, poivre moulu, eau."}}
{"canonical_name_zh": "法式柠檬蛋白派", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:db2354cd748c57b35196e42e", "language": "French", "question_image_ids": {"dish_image": ["image:8e721836b2101fb79e453d28"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式柠檬蛋白派", "practice": "1准备好原料2首先制作派皮（忘记拍照了）（1）将黄油提前软化，切成小块，加入糖粉和鸡蛋用打蛋器搅拌均匀。（2）加入低筋粉和杏仁粉，揉成面团。放入冰箱冷藏半个小时（3）将面团取出，用擀面杖擀成派盘大小，平铺在派盘上，用擀面杖将边缘多出的部分擀掉，用叉子在派皮底部插一些小洞，防止派皮在烘烤的过程中变形。3在派皮上面铺一张油纸，在油纸上放一些豆子压住派皮，入烤箱175度，烤20分钟取出晾凉。4下面来制作柠檬馅料：将三个柠檬榨出汁，将柠檬汁倒入平底锅中备用5下面来制作柠檬馅料：将三个柠檬榨出汁，将柠檬汁倒入平底锅中备用6将2个鸡蛋与110g白砂糖、5g玉米粉一起倒入容器中，再加入2-3滴香草精，用打蛋器搅拌7搅拌至均匀，体积膨大，并且提起打蛋器可以在液体表面留下纹路即可。8搅拌至均匀，体积膨大，并且提起打蛋器可以在液体表面留下纹路即可。9将打好的蛋糊倒入刚才盛有柠檬汁的平底锅中10将打好的蛋糊倒入刚才盛有柠檬汁的平底锅中11开小火加热平底锅，并且不断的搅拌12开小火加热平底锅，并且不断的搅拌13搅拌至锅底开始出现薄膜，并且液体变成浓稠的浆糊为止，关火，放在一边冷却一下。14搅拌至锅底开始出现薄膜，并且液体变成浓稠的浆糊为止，关火，放在一边冷却一下。15找一个比较深的容器，将软化的黄油掰成小块放入容器中16找一个比较深的容器，将软化的黄油掰成小块放入容器中17将刚才制作好的柠檬蛋糊倒入容器中，用打蛋器搅拌18将刚才制作好的柠檬蛋糊倒入容器中，用打蛋器搅拌19打至液体完全混合均匀，顺滑没有颗粒，柠檬馅料就制作完成了。20打至液体完全混合均匀，顺滑没有颗粒，柠檬馅料就制作完成了。21将制作好的柠檬馅料倒入刚才烤好的派皮中，用力在桌子上震几下，震出气泡，然后如冰箱冷藏备用。22将制作好的柠檬馅料倒入刚才烤好的派皮中，用力在桌子上震几下，震出气泡，然后如冰箱冷藏备用。23下面制作蛋白霜。将4个鸡蛋蛋清分离出来，盛装在无水无油的容器中，滴入1-2滴白醋，用打蛋器最低档开始打。打至出现鱼眼发泡时加入30g左右的白糖，继续用2档打。24下面制作蛋白霜。将4个鸡蛋蛋清分离出来，盛装在无水无油的容器中，滴入1-2滴白醋，用打蛋器最低档开始打。打至出现鱼眼发泡时加入30g左右的白糖，继续用2档打。25打至出现十分细腻的泡沫的时候，倒入30g白糖，提高一档转速继续打。26打至出现十分细腻的泡沫的时候，倒入30g白糖，提高一档转速继续打。27打至蛋白表面出现纹路，打蛋器提起蛋白会形成弯弯的小尖角，这时是软性发泡阶段，再加入30g左右的白糖。打蛋器转最高档继续打。28打至蛋白表面出现纹路，打蛋器提起蛋白会形成弯弯的小尖角，这时是软性发泡阶段，再加入30g左右的白糖。打蛋器转最高档继续打。29打至硬性发泡阶段，即蛋白表面失去光泽，打蛋器提起会形成尖尖角，不会弯即可。打好的蛋白备用30打至硬性发泡阶段，即蛋白表面失去光泽，打蛋器提起会形成尖尖角，不会弯即可。打好的蛋白备用31取一个平底锅，将蛋白霜配料中剩下的100g左右的白糖倒入锅中，用小火加热。32一边加热一边搅拌，直至糖全部融化，糖色变成褐色，并且开始冒小泡泡时离火。33迅速将炒好的焦糖缓缓倒入刚才打好的蛋白糊中，一边倒一边开启打蛋器不停的搅拌。直至焦糖与蛋白糊完全融合即可。34将派皮从冰箱里取出，将一半的蛋白糊倒入派皮中抹平。35将剩下的一半蛋白糊装入裱花袋中，开始装饰柠檬派表面36将整个派皮表面都装饰好。37用喷枪对着蛋白霜喷一下，轻轻喷一下上色即可。如果没有喷香将整个派放入烤箱170烤几分钟，看到蛋白霜变成咖啡色立即取出即可", "raw_material": "原料：低筋粉、黄油、糖粉、杏仁粉、鸡蛋、白砂糖、蛋白、白醋、柠檬、无盐黄油、白砂糖、鸡蛋、香草精、玉米粉。"}, "source_url": "https://home.meishichina.com/recipe-111734.html", "split": "foreign", "target_text": {"dish_name": "Tarte au citron meringuée", "practice": "1Préparer les ingrédients2Tout d'abord, préparer la pâte (oubli de prendre une photo) (1) Ramollir le beurre à l'avance, le couper en petits morceaux, ajouter le sucre glace et l'œuf, puis mélanger de manière homogène à l'aide d'un batteur électrique. (2) Ajouter la farine et la poudre d'amandes, pétrir pour former une pâte. Placer au réfrigérateur pendant trente minutes (3) Sortir la pâte, l'étaler au rouleau à pâtisserie à la taille du moule, la disposer dans le moule, retirer l'excédent de pâte sur les bords avec le rouleau, et piquer le fond de la pâte avec une fourchette pour éviter qu'elle ne se déforme pendant la cuisson.3Recouvrir la pâte d'une feuille de papier sulfurisé, y déposer des légumes secs pour faire contrepoids, enfourner à 175 degrés et cuire pendant 20 minutes, puis retirer et laisser refroidir.4Préparation de la garniture au citron : extraire le jus de trois citrons, verser le jus dans une poêle et réserver5Préparation de la garniture au citron : extraire le jus de trois citrons, verser le jus dans une poêle et réserver6Verser 2 œufs, 110 g de sucre blanc et 5 g de fécule de maïs dans un récipient, ajouter 2 à 3 gouttes d'extrait de vanille, puis mélanger au batteur7Mélanger jusqu'à ce que l'appareil soit homogène, que le volume augmente et que le batteur laisse des traces à la surface du liquide (faire le ruban).8Mélanger jusqu'à ce que l'appareil soit homogène, que le volume augmente et que le batteur laisse des traces à la surface du liquide (faire le ruban).9Verser l'appareil aux œufs dans la poêle contenant le jus de citron10Verser l'appareil aux œufs dans la poêle contenant le jus de citron11Chauffer la poêle à feu doux en remuant constamment12Chauffer la poêle à feu doux en remuant constamment13Remuer jusqu'à ce qu'une fine pellicule apparaisse au fond de la poêle et que le liquide devienne une crème épaisse, puis éteindre le feu et laisser refroidir de côté.14Remuer jusqu'à ce qu'une fine pellicule apparaisse au fond de la poêle et que le liquide devienne une crème épaisse, puis éteindre le feu et laisser refroidir de côté.15Prendre un récipient assez profond, couper le beurre ramolli en petits morceaux et les placer dans le récipient16Prendre un récipient assez profond, couper le beurre ramolli en petits morceaux et les placer dans le récipient17Verser la crème au citron précédemment préparée dans le récipient et mélanger au batteur18Verser la crème au citron précédemment préparée dans le récipient et mélanger au batteur19Battre jusqu'à ce que le liquide soit parfaitement homogène, lisse et sans grumeaux ; la garniture au citron est alors terminée.20Battre jusqu'à ce que le liquide soit parfaitement homogène, lisse et sans grumeaux ; la garniture au citron est alors terminée.21Verser la garniture au citron dans le fond de tarte cuit, tapoter fermement sur la table pour chasser les bulles d'air, puis placer au réfrigérateur.22Verser la garniture au citron dans le fond de tarte cuit, tapoter fermement sur la table pour chasser les bulles d'air, puis placer au réfrigérateur.23Préparation de la meringue. Séparer les blancs de 4 œufs, les placer dans un récipient propre et sec, ajouter 1 à 2 gouttes de vinaigre blanc, et commencer à battre à la vitesse la plus basse. Lorsqu'une mousse à grosses bulles apparaît, ajouter environ 30 g de sucre blanc et continuer à battre à la vitesse 2.24Préparation de la meringue. Séparer les blancs de 4 œufs, les placer dans un récipient propre et sec, ajouter 1 à 2 gouttes de vinaigre blanc, et commencer à battre à la vitesse la plus basse. Lorsqu'une mousse à grosses bulles apparaît, ajouter environ 30 g de sucre blanc et continuer à battre à la vitesse 2.25Lorsqu'une mousse très fine apparaît, verser 30 g de sucre blanc et augmenter la vitesse d'un cran pour continuer à battre.26Lorsqu'une mousse très fine apparaît, verser 30 g de sucre blanc et augmenter la vitesse d'un cran pour continuer à battre.27Battre jusqu'à ce que des traces apparaissent à la surface des blancs et que le batteur forme de petits becs souples (stade des pics mous), puis ajouter environ 30 g de sucre blanc. Passer le batteur à la vitesse maximale et continuer à battre.28Battre jusqu'à ce que des traces apparaissent à la surface des blancs et que le batteur forme de petits becs souples (stade des pics mous), puis ajouter environ 30 g de sucre blanc. Passer le batteur à la vitesse maximale et continuer à battre.29Battre jusqu'au stade des pics fermes, c'est-à-dire que la surface des blancs perd son aspect brillant et que le batteur forme des pointes droites qui ne retombent pas. Réserver les blancs ainsi montés30Battre jusqu'au stade des pics fermes, c'est-à-dire que la surface des blancs perd son aspect brillant et que le batteur forme des pointes droites qui ne retombent pas. Réserver les blancs ainsi montés31Dans une poêle, verser les 100 g de sucre restants prévus pour la meringue et chauffer à feu doux.32Remuer tout en chauffant jusqu'à ce que le sucre soit complètement fondu, que la couleur devienne ambrée et que de petites bulles commencent à apparaître, puis retirer du feu.33Verser rapidement et progressivement le caramel préparé dans la meringue montée tout en continuant de battre sans s'arrêter, jusqu'à ce que le caramel soit parfaitement incorporé à la meringue.34Sortir la tarte du réfrigérateur et étaler la moitié de la meringue sur la garniture pour lisser la surface.35Mettre l'autre moitié de la meringue dans une poche à douille et commencer à décorer la surface de la tarte au citron36Décorer toute la surface de la tarte.37Utiliser un chalumeau pour dorer légèrement la meringue. Si vous n'avez pas de chalumeau, enfourner la tarte à 170 degrés pendant quelques minutes et la retirer dès que la meringue prend une couleur dorée.", "raw_material": "Ingrédients : farine de blé à faible teneur en gluten, beurre, sucre glace, poudre d'amande, œufs, sucre blanc, blancs d'œufs, vinaigre blanc, citron, beurre doux, sucre blanc, œufs, extrait de vanille, fécule de maïs."}}
{"canonical_name_zh": "法式水果卷饼", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:2f45d315306d381266b359b5", "language": "French", "question_image_ids": {"dish_image": ["image:94ff6e6f0e0aee5d363cd944"], "practice_image": ["image:aad7ff96e1a8c3e9013b18c7", "image:d41f96f2ff052f9465640cd5", "image:25c1440ed954c08fc7f516d4", "image:a5bb28bb60cd167eba9a2aaa", "image:32fc4eef9812f6d5f264efc8", "image:05c2a66a83dff9b0ace41bd9", "image:56de7b65adf1dc60322ff740", "image:40085b05bc19e392a04febc1", "image:4b31ab634d5d1abd9bd2a6c7", "image:865058b815957ff96f859750"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式水果卷饼", "practice": "1除蛋清和加入蛋清的15g糖之外所有材料混合搅拌。2搅拌成如图2状态。3另取一个干净的盆放入蛋清，分次加糖，打发至如图状态（湿性发泡略过）。4将打发的蛋清倒入面粉糊，用橡皮刮刀均匀。5搅拌至如图流动状态。6平底锅略抹油（不沾的就不用抹了哈），小火加热（我的电磁调理是170度），舀1大勺5的面糊，从约20cm高度缓缓滴入锅中->这样成自然圆形。7加热约2分钟到如图有气泡时迅速翻面再加热1分钟左右（加热太久折起时会断裂）。8加热完成迅速将卷饼用油纸折起固定（我用玻璃胶固定的油纸），浅色在内侧。9所有加热完的卷饼加热后折起至完全冷却。10鲜奶油+15g砂糖打发，裱入卷饼内侧，夹入喜欢的水果。", "raw_material": "原料：低粉、细砂糖、麦芽糖、泡打粉、溶化黄油、牛奶、蛋清、细砂糖、鲜奶油、白糖。"}, "source_url": "https://home.meishichina.com/recipe-8180.html", "split": "foreign", "target_text": {"dish_name": "Crêpe aux fruits", "practice": "1 Mélanger tous les ingrédients, à l'exception des blancs d'œufs et des 15 g de sucre destinés à ces derniers.\n2 Mélanger jusqu'à l'obtention de la consistance illustrée à l'image 2.\n3 Dans un autre récipient propre, verser les blancs d'œufs et ajouter le sucre en plusieurs fois. Battre les blancs en neige jusqu'à l'état indiqué sur l'image (dépasser le stade des pics mous).\n4 Verser les blancs d'œufs montés dans l'appareil à base de farine et mélanger délicatement à l'aide d'une spatule souple (maryse) jusqu'à ce que le mélange soit homogène.\n5 Mélanger jusqu'à obtenir une texture fluide comme sur l'image.\n6 Huiler légèrement une poêle (ne pas huiler si elle est antiadhésive) et chauffer à feu doux (ma plaque à induction est à 170 °C). Prélever une grande cuillerée de la pâte de l'étape 5 et la verser lentement dans la poêle d'une hauteur d'environ 20 cm pour former naturellement un cercle.\n7 Chauffer environ 2 minutes jusqu'à l'apparition de bulles comme sur l'image, puis retourner rapidement et chauffer encore 1 minute environ (une cuisson trop longue entraînerait une cassure lors du pliage).\n8 Une fois la cuisson terminée, plier rapidement la galette à l'aide de papier sulfurisé pour fixer sa forme (j'utilise du ruban adhésif pour maintenir le papier), avec la face claire à l'intérieur.\n9 Laisser toutes les galettes ainsi pliées jusqu'à leur complet refroidissement.\n10 Monter la crème liquide avec 15 g de sucre en chantilly, l'insérer à la poche à douille à l'intérieur des galettes et garnir avec vos fruits préférés.", "raw_material": "Ingrédients : farine à gâteau, sucre en poudre, maltose, levure chimique, beurre fondu, lait, blancs d'œufs, sucre en poudre, crème liquide, sucre blanc."}}
{"canonical_name_zh": "鲜虾薯泥汤", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:9335153e0c0eea3150da96cd", "language": "French", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式浓汤----鲜虾薯泥汤", "practice": "1土豆洗净、去皮、切块，紫皮洋葱去老皮、去蒂、切粗丝，虾仁开背去除虾线；2煮锅置火上，放适量清水烧沸，把虾仁灼烫熟，捞出滤水；3平底锅置火上，放适量黄油溶化后，放洋葱丝炒香；4加入土豆块略炒；5加入清鸡汤，煮30分钟左右；6将土豆和洋葱丝捞出，放入搅拌机中；7加适量汤搅打成泥；8将打好的土豆泥重新倒入汤内，将汤烧开；9加入淡奶油和牛油搅匀，放入虾仁；10用盐和胡椒粉调味，非常香浓可口，是搭配牛排的好伴侣；", "raw_material": "原料：土豆、紫皮洋葱、虾仁、鲜淡奶油、清鸡汤、无盐黄油、黄油、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-237687.html", "split": "foreign", "target_text": {"dish_name": "Velouté de pommes de terre aux crevettes", "practice": "1 Laver, peler et couper les pommes de terre en morceaux, retirer la peau sèche et le talon des oignons rouges puis les couper en lanières épaisses, déveiner les crevettes ; 2 Placer une casserole sur le feu, y porter une quantité appropriée d'eau à ébullition, pocher les crevettes jusqu'à cuisson complète, les retirer et les égoutter ; 3 Placer une poêle sur le feu, y faire fondre une quantité appropriée de beurre, puis faire revenir les oignons jusqu'à ce qu'ils soient odorants ; 4 Ajouter les morceaux de pommes de terre et faire sauter brièvement ; 5 Ajouter le bouillon de poulet et laisser mijoter environ 30 minutes ; 6 Retirer les pommes de terre et les oignons, puis les placer dans un mixeur ; 7 Ajouter une quantité appropriée de bouillon et mixer jusqu'à l'obtention d'une purée ; 8 Reverser la purée de pommes de terre dans la soupe et porter le tout à ébullition ; 9 Ajouter la crème liquide et le beurre, bien mélanger, puis incorporer les crevettes ; 10 Assaisonner avec du sel et du poivre, le résultat est très onctueux et savoureux, un accompagnement idéal pour le steak ;", "raw_material": "Ingrédients : pommes de terre, oignon rouge, crevettes décortiquées, crème liquide, bouillon de poulet clair, beurre doux, beurre, sel, poivre moulu."}}
{"canonical_name_zh": "法式海绵蛋糕：花朵蛋糕", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:e2911650d11d58ce79bf1114", "language": "French", "question_image_ids": {"dish_image": ["image:d5b0c9699f370da636b71190"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式海绵蛋糕：花朵蛋糕", "practice": "1无油无水的容器里，打入3个鸡蛋，75g糖；2另一个无油无水容器，称好面粉；3蛋液用手动打蛋器搅匀；4用电动打蛋器中速将蛋液打至蛋液表面有划痕不易消失；5分2-3次筛入面粉，从底部向上翻拌，无干粉状态，再筛入面粉；6面粉完全筛入后，翻拌至无干粉状态；7取少量蛋糊，同植物油混合均匀；8然后将混合均匀的少量蛋糊，倒入大盆里，继续混合；9无油无水的烤盘备好，如果烤盘要粘，就要垫一层锡纸；将蛋糊倒进烤盘里，用力震几下，将表面的气泡震掉；10烤箱预热180度，将烤盘放在烤箱中层，上下火15-20分钟；11烤好的蛋糕，取出晾凉，用模子压出想要的形状即可。12可以吃啦~！", "raw_material": "原料：低筋面粉、鸡蛋、白糖、植物油。"}, "source_url": "https://home.meishichina.com/recipe-189967.html", "split": "foreign", "target_text": {"dish_name": "Génoise fleur", "practice": "1 Dans un récipient propre et sec (sans traces de gras ni d'eau), casser 3 œufs et ajouter 75 g de sucre ; 2 Dans un autre récipient propre et sec, peser la farine ; 3 Mélanger la préparation aux œufs à l'aide d'un fouet manuel ; 4 À l'aide d'un batteur électrique à vitesse moyenne, fouetter les œufs jusqu'à ce que le mélange soit assez ferme pour que les traces laissées en surface ne disparaissent pas immédiatement ; 5 Tamiser la farine en 2 ou 3 fois, incorporer délicatement à la spatule en soulevant la masse du bas vers le haut jusqu'à ce qu'il n'y ait plus de farine sèche, puis tamiser le reste ; 6 Une fois toute la farine tamisée, mélanger jusqu'à ce que la pâte soit parfaitement homogène ; 7 Prélever une petite quantité de cette pâte et la mélanger uniformément avec l'huile végétale ; 8 Verser ensuite ce mélange dans le grand récipient et continuer à mélanger l'ensemble ; 9 Préparer une plaque de cuisson propre et sèche, si elle n'est pas antiadhésive, la tapisser d'une feuille de papier aluminium ; verser la pâte sur la plaque, puis la tapoter fermement à plusieurs reprises pour chasser les bulles d'air en surface ; 10 Préchauffer le four à 180 °C, placer la plaque à mi-hauteur et faire cuire avec la chaleur de voûte et de sole pendant 15 à 20 minutes ; 11 Une fois le gâteau cuit, le sortir et le laisser refroidir, puis utiliser des emporte-pièces pour découper les formes souhaitées ; 12 C'est prêt, bon appétit ~", "raw_material": "Ingrédients : farine de blé à faible teneur en gluten, œufs, sucre blanc, huile végétale."}}
{"canonical_name_zh": "法式烤羊排", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:174e2dcd3c322e702f569d5b", "language": "French", "question_image_ids": {"dish_image": ["image:7f8ed6af14fd5c4804a4175a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式烤羊排", "practice": "1羊排用水洗净后吸干水分，撒上研磨海盐、黑胡椒碎。2撒上洗净的迷迭香，搓揉羊排助其入味，让腌制的材料均匀包裹羊排。3盖上保鲜膜放入冰箱，冷藏腌制羊排2小时。4马铃薯去皮切片备用。5洋葱切片备用。6将锡纸折成盒状放入烤盘中，锡纸盒底部刷一半分量的橄榄油，均匀铺上马铃薯片。7在马铃薯片表面均匀覆盖一层洋葱片。8将腌制好的羊排放到洋葱上，表面刷上剩下的橄榄油。9蒸烤箱水箱加满水。10蒸烤箱提前预热至230℃，温度到达后，将羊排放入烤箱中层。11设置嫩烤模式，烤制30分钟。12烤制完成后取出。13成品展示。", "raw_material": "原料：羊排、马铃薯、洋葱、研磨黑胡椒、研磨海盐、迷迭香、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-388729.html", "split": "foreign", "target_text": {"dish_name": "Carré d'agneau rôti", "practice": "1Laver les côtes d'agneau à l'eau puis les éponger, saupoudrer de sel de mer moulu et de poivre noir concassé. 2Parsemer de romarin lavé, masser les côtes d'agneau pour favoriser l'imprégnation des saveurs et s'assurer que la marinade enrobe uniformément la viande. 3Couvrir de film étirable et placer au réfrigérateur pour mariner pendant 2 heures. 4Éplucher les pommes de terre et les couper en rondelles, réserver. 5Couper les oignons en rondelles, réserver. 6Former une caissette avec du papier d'aluminium et la placer sur la plaque de cuisson, badigeonner le fond avec la moitié de l'huile d'olive et disposer les rondelles de pommes de terre uniformément. 7Recouvrir les pommes de terre d'une couche régulière de rondelles d'oignon. 8Déposer les côtes d'agneau marinées sur les oignons et badigeonner la surface avec le reste de l'huile d'olive. 9Remplir le réservoir d'eau du four à vapeur. 10Préchauffer le four combiné vapeur à 230 °C, puis enfourner les côtes d'agneau à mi-hauteur une fois la température atteinte. 11Régler sur le mode « rôtissage tendre » et cuire pendant 30 minutes. 12Retirer du four une fois la cuisson terminée. 13Présentation du plat fini.", "raw_material": "Ingrédients : côtelettes d'agneau, pommes de terre, oignons, poivre noir moulu, sel de mer moulu, romarin, huile d'olive."}}
{"canonical_name_zh": "法式煎吐司", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:26f77bd699784764428e1dea", "language": "French", "question_image_ids": {"dish_image": ["image:195bc0780149a5c99d86b744"], "practice_image": ["image:3302e3de53556ffce7115d2e", "image:9e6f6aa0a45abff6ee580f05", "image:e44be67fef95f2673ef68cb2", "image:c19825750dd749f74509e959", "image:60c02246eec444acc2d9e641", "image:64f0c11e30a50e8171932f60", "image:9475aad90ecb8ef0dc9484a0", "image:fe62c3051147efcce93a3035"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式煎吐司", "practice": "1准备吐司，我用的面包机吐司。2每一片用厨房剪剪成4份。3鸡蛋牛奶白糖放入大碗中，白糖随自己口味添加，我放的很少。4搅匀。5平底锅放入黄油融化。6吐司蛋液中打个滚。7放入锅中小火煎。8两面上色即可。我吐司切得厚，所以又立起来煎了煎。", "raw_material": "原料：面包机吐司、小鸡蛋、牛奶、白糖、黄油。"}, "source_url": "https://home.meishichina.com/recipe-510344.html", "split": "foreign", "target_text": {"dish_name": "Pain perdu", "practice": "1Préparer le pain de mie (j'ai utilisé du pain de mie fait à la machine à pain).\n2À l'aide de ciseaux de cuisine, couper chaque tranche en 4 morceaux.\n3Mettre les œufs, le lait et le sucre en poudre dans un grand bol ; ajuster la quantité de sucre selon votre goût (j'en ai mis très peu).\n4Bien mélanger.\n5Faire fondre le beurre dans une poêle.\n6Tremper les morceaux de pain de mie dans l'appareil aux œufs pour bien les enrober.\n7Les placer dans la poêle et les faire dorer à feu doux.\n8Faire dorer sur les deux faces jusqu'à coloration. Comme mes tranches étaient épaisses, je les ai également fait dorer sur les côtés en les tenant à la verticale.", "raw_material": "Ingrédients : pain de mie (machine à pain), petits œufs, lait, sucre blanc, beurre."}}
{"canonical_name_zh": "法式紫薯浓汤", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:776c52a39081585864806796", "language": "French", "question_image_ids": {"dish_image": ["image:f1fd6da93bec0c779ac5bdbf"], "practice_image": ["image:6f4942fe9a8ed9b3b188c5b8", "image:ea3d55724fca98afa052f509", "image:9fdfdf06277c8e52fce2e268", "image:3ffbed83dc6f2ef217e2f119", "image:56d6a6c8fcaf2b6d87b76930", "image:a236c228403f0b00094b8ff8", "image:ca13af2d6d7b1dbfdb091e40"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式紫薯浓汤", "practice": "1把蔬菜洗净，切成小块2炒锅放到火上，少量油爆香大蒜、姜片与洋葱3倒入所在蔬菜，把这些料炒软4少量清水或高汤与牛奶一起加入，漫过材料，小火慢慢煮5所有材料软烂后关火，煮好的汤凉凉，然后倒进搅拌机，将食物打碎6打过的浓汤再倒回锅中，开火继续煮，加盐和胡椒粉调味7选好器具，盛入浓汤，用奶油、芝麻点缀", "raw_material": "原料：紫薯、西芹、洋葱、紫甘蓝、大蒜、姜、牛奶、鸡汤、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-59650.html", "split": "foreign", "target_text": {"dish_name": "Velouté de patate douce violette", "practice": "1 Laver les légumes et les couper en petits morceaux\n2 Placer une sauteuse sur le feu, faire revenir l'ail, les lamelles de gingembre et l'oignon avec un peu d'huile pour en libérer les arômes\n3 Ajouter tous les légumes et les faire suer jusqu'à ce qu'ils ramollissent\n4 Ajouter une petite quantité d'eau ou de bouillon ainsi que le lait jusqu'à immersion des ingrédients, puis laisser mijoter à feu doux\n5 Une fois que tous les ingrédients sont bien tendres, éteindre le feu, laisser refroidir la soupe, puis la verser dans un mixeur pour réduire le tout en purée\n6 Reverser le velouté obtenu dans la casserole, remettre sur le feu pour poursuivre la cuisson, puis assaisonner de sel et de poivre\n7 Choisir les contenants, servir le velouté, puis décorer avec de la crème et des graines de sésame", "raw_material": "Ingrédients : patate douce violette, céleri, oignon, chou rouge, ail, gingembre, lait, bouillon de poulet, sel, poivre."}}
{"canonical_name_zh": "法式红酒炖牛肉", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:f9fec2e56ac04df6acdf9caf", "language": "French", "question_image_ids": {"dish_image": ["image:d801fc4f4b3271dcee0e6316"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式红酒炖牛肉", "practice": "1准备好炖牛腩的材料：牛骨高汤400ml，干红葡萄酒300ml，甜红酒75ml。2准备制作香料棍的材料：西芹一段约10厘米，欧芹（长得像香菜的那个）一小把，百里香一小把，香叶三片(因为我的香叶放时间长了，味道散了，所以放的有点多，正常如果香叶味道比较浓的话，放一片就可以了）。3把其他的香料都包到西芹里，用棉线捆成一个棍。4740g带骨牛胸腩准备好。要是觉得牛腩肥，可以换成牛肩肉。5骨头剃下来，肉切成大块。6一颗洋葱切碎。7两根胡萝卜切小块。8先煎牛腩。开中大火，锅热倒油，煎牛腩。煎的时候不要一直动牛腩，等一面煎成略微棕色再翻面。这里我煎了大概一分半钟，仅作参考。9煎成浅棕色翻面，煎另一面。10把所有的牛腩煎好，夹到盘里。11煎完牛腩的锅不要洗，直接倒入洋葱碎。12倒入胡萝卜小块，翻炒一下。13倒入煎好的牛腩。14加入两匙面粉，覆盖住食材。15炒匀。16倒入400ml牛骨高汤，300ml干红葡萄酒，75ml甜红葡萄酒。17加入香料棍，两瓣大蒜。加适量盐调味。把牛骨也放进去。盖盖大火煮开后转小火炖3小时。18牛腩炖到2小时后我们来准备配菜。小土豆250克洗净，不用去皮，放到锅里。如果是用一般的大土豆，表皮的土不容易洗干净的，就把皮削了之后切大块。19盖盖煮熟。20准备好蘑菇和小洋葱。21土豆煮好后，先炒一下蘑菇，放盐和胡椒粉调味。22然后煎小洋葱，锅内放适量黄油融化。23放入小洋葱。24加适量盐，一小匙糖调味。25加入适量清水。26盖盖煮。27煮到水干即可出锅。28三小时后牛腩炖好了。捞出香料棍、大蒜和牛骨。29把土豆，蘑菇，小洋葱和牛腩先摆个盘。30然后浇上炖牛腩的汤汁。31再撒一点欧芹碎装饰。完成✅。", "raw_material": "原料：牛胸腩、西芹、欧芹、百里香、香叶、干红葡萄酒、甜红葡萄酒、牛骨高汤、小土豆、小洋葱、蘑菇、洋葱、胡萝卜、大蒜、盐、胡椒、糖、黄油、面粉。"}, "source_url": "https://home.meishichina.com/recipe-598968.html", "split": "foreign", "target_text": {"dish_name": "Boeuf bourguignon", "practice": "1Préparez les ingrédients pour le bœuf braisé : 400 ml de fond de bœuf, 300 ml de vin rouge sec et 75 ml de vin rouge moelleux. 2Préparez les ingrédients pour le bouquet garni : un tronçon de céleri-branche d'environ 10 cm, une petite poignée de persil (celui qui ressemble à la coriandre), une petite poignée de thym et trois feuilles de laurier (mes feuilles de laurier étant anciennes et ayant perdu leur arôme, j'en ai mis un peu plus ; normalement, si le laurier est bien parfumé, une seule feuille suffit). 3Enveloppez les autres herbes aromatiques dans le céleri et ficelez le tout avec du fil de cuisine pour former un bâtonnet. 4Préparez 740 g de poitrine de bœuf avec os. Si vous trouvez la poitrine trop grasse, vous pouvez la remplacer par du paleron. 5Désossez la viande et coupez-la en gros morceaux. 6Hachez finement un oignon. 7Coupez deux carottes en petits dés. 8Saisissez d'abord le bœuf. Faites chauffer de l'huile dans une cocotte à feu moyen-vif et faites dorer la viande. Ne remuez pas continuellement ; attendez qu'une face soit légèrement brune avant de la retourner. À titre indicatif, j'ai laissé colorer environ une minute et demie. 9Une fois qu'il est d'un brun clair, retournez-le pour saisir l'autre face. 10Une fois que tous les morceaux de bœuf sont saisis, réservez-les dans une assiette. 11Ne lavez pas la cocotte après avoir saisi le bœuf, versez-y directement l'oignon haché. 12Ajoutez les dés de carottes et faites-les revenir brièvement. 13Remettez le bœuf saisi dans la cocotte. 14Ajoutez deux cuillères de farine pour singer (enrober) les ingrédients. 15Mélangez uniformément. 16Versez 400 ml de fond de bœuf, 300 ml de vin rouge sec et 75 ml de vin rouge moelleux. 17Ajoutez le bouquet garni et deux gousses d'ail. Assaisonnez avec du sel à votre convenance. Remettez également l'os de bœuf. Couvrez, portez à ébullition à feu vif, puis baissez le feu et laissez mijoter à feu doux pendant 3 heures. 18Une fois que le bœuf a mijoté pendant 2 heures, préparez la garniture. Lavez 250 g de petites pommes de terre, ne les épluchez pas et mettez-les dans une casserole. Si vous utilisez des pommes de terre classiques dont la peau est difficile à nettoyer, épluchez-les et coupez-les en gros morceaux. 19Couvrez et faites cuire jusqu'à ce qu'elles soient tendres. 20Préparez les champignons et les petits oignons grelots. 21Une fois les pommes de terre cuites, faites d'abord sauter les champignons, assaisonnez avec du sel et du poivre. 22Ensuite, faites dorer les oignons grelots en faisant fondre une noix de beurre dans une poêle. 23Ajoutez les oignons grelots. 24Assaisonnez avec un peu de sel et une cuillère à café de sucre. 25Ajoutez un peu d'eau claire. 26Couvrez et laissez cuire. 27Laissez cuire jusqu'à ce que l'eau soit complètement évaporée, puis retirez du feu. 28Après trois heures, le bœuf est cuit. Retirez le bouquet garni, l'ail et l'os de bœuf. 29Dressez les pommes de terre, les champignons, les oignons grelots et le bœuf dans un plat. 30Nappez ensuite avec le jus de cuisson du bœuf. 31Saupoudrez d'un peu de persil haché pour la décoration. Terminé ✅.", "raw_material": "Ingrédients : poitrine de bœuf, céleri-branche, persil, thym, feuilles de laurier, vin rouge sec, vin rouge doux, bouillon de bœuf, pommes de terre grenailles, oignons grelots, champignons, oignon, carotte, ail, sel, poivre, sucre, beurre, farine."}}
{"canonical_name_zh": "法式红酒牛排", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:b9546cb81c878ff4adc4dee1", "language": "French", "question_image_ids": {"dish_image": ["image:0ec7736c2127df3463813845"], "practice_image": ["image:452a6f85fa8ea59215c9bb04", "image:a83ba9f6d6a931c1efbfbcf6", "image:ae84d4d070acd1c934e515ac", "image:584555a81c4d0aee3c9da8a0", "image:48b5ba03784d726eb86a9464", "image:f71aa14ad6c21b5f2649ea61", "image:9e0417fce67a9b47ded0712e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式红酒牛排", "practice": "1牛扒自然解冻2洋葱切粒，倒入红酒腌制1-2小时，让红酒的味道充分融入牛排。3西餐当然不能少了意大利面。锅里放水加盐，放意面。过程不多说，煮软捞起备用。4煎扒前先用洋葱擦拭一遍锅底，听说这样就不容易焦。下油下洋葱放牛排，慢火煎，先煎2分钟，翻面，把锅盖盖上。大火煎2分钟，翻面盖上锅盖再煎。（建议盖上锅盖是为了煎排时不让红酒味迅速挥发以保留原味。）5煎好牛排，正好锅里还有洋葱，顺手炒了意大利面（配料自由发挥，首选黑椒汁、番茄沙司）很香哦……6青豆、玉米、胡萝卜切丁温水煮熟。摆盘。淋上黑椒汁。7听说红酒和牛排是绝配^_^开餐！", "raw_material": "原料：牛肉眼扒、意大利面、红酒、洋葱、玉米、胡萝卜、青豆。"}, "source_url": "https://home.meishichina.com/recipe-259034.html", "split": "foreign", "target_text": {"dish_name": "Steak au vin rouge", "practice": "1 Décongeler le steak naturellement.\n2 Couper l'oignon en dés, verser le vin rouge et faire mariner pendant 1 à 2 heures pour que les saveurs du vin rouge imprègnent bien le steak.\n3 Un repas occidental ne peut évidemment pas se passer de pâtes. Faire bouillir de l'eau salée dans une casserole, puis ajouter les pâtes. Inutile de s'étendre sur le processus : les faire cuire jusqu'à ce qu'elles soient tendres, les égoutter et les réserver.\n4 Avant de saisir le steak, frotter le fond de la poêle avec un oignon ; il paraît que cela évite que la viande ne brûle. Verser l'huile, ajouter les oignons et le steak, puis faire saisir à feu doux pendant 2 minutes. Retourner le steak et couvrir la poêle. Faire saisir à feu vif pendant 2 minutes, retourner à nouveau, couvrir et poursuivre la cuisson. (Il est conseillé de couvrir la poêle pour éviter que les arômes du vin rouge ne s'évaporent trop rapidement et afin de préserver les saveurs originelles.)\n5 Une fois le steak cuit, profiter de l'oignon restant dans la poêle pour faire sauter les pâtes (libre à vous de choisir l'accompagnement, avec une préférence pour la sauce au poivre noir ou la sauce tomate). C'est très parfumé...\n6 Couper les petits pois, le maïs et les carottes en dés, puis les faire cuire à l'eau tiède. Dresser l'assiette. Napper de sauce au poivre noir.\n7 On dit que le vin rouge et le steak forment un mariage parfait ^_^ Bon appétit", "raw_material": "Ingrédients : entrecôte de bœuf, pâtes, vin rouge, oignon, maïs, carotte, petits pois."}}
{"canonical_name_zh": "法式脆皮烤肉卷", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:0d82077760917294d0b6f3d9", "language": "French", "question_image_ids": {"dish_image": ["image:a597f579fbcdfae4d2494c4f"], "practice_image": ["image:9abf0d7a368e4619969d57d4", "image:d52331d54011bd523efbbed4", "image:55f63296501117cd80924ce0", "image:a60d2863b663b89c7c80da42", "image:1c11fa7e09b4785178dce27b", "image:b7ce1eed52ff022f9c9169ca", "image:1f9a057e1a8a670fb4cf1fb2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式脆皮烤肉卷", "practice": "1洗好所有的蔬菜。2蔬菜切成小丁后大火炒熟，加入适量的盐。3肉去掉肉皮，切成长方形，保留肥肉。4用肉锤锤松软，用适量的盐腌10分钟。5将蘑菇馅料放在肉的中间。6卷起来，有肥肉的那一面朝上。7用棉线均匀地绑上，放入烤盘，先大火烤20分钟或者上面的表皮呈焦黄色，然后小火70分钟。", "raw_material": "原料：带皮猪肉、鸡腿菇、香菇、胡萝卜、葱、姜、蒜、盐。"}, "source_url": "https://home.meishichina.com/recipe-55209.html", "split": "foreign", "target_text": {"dish_name": "Roulade de porc croustillante", "practice": "1 Lavez tous les légumes. 2 Coupez les légumes en petits dés, faites-les sauter à feu vif jusqu’à ce qu’ils soient cuits et ajoutez du sel. 3 Retirez la peau de la viande et coupez-la en rectangles en conservant le gras. 4 Attendrissez la viande à l'aide d'un marteau à viande et laissez mariner avec du sel pendant 10 minutes. 5 Placez la farce aux champignons au centre de la viande. 6 Roulez-la, le côté gras orienté vers le haut. 7 Ficelez uniformément avec de la ficelle de cuisine, placez dans un plat à rôtir et faites rôtir à feu vif pendant 20 minutes ou jusqu'à ce que la surface soit bien dorée, puis poursuivez la cuisson à feu doux pendant 70 minutes.", "raw_material": "Ingrédients : porc avec couenne, coprins chevelus, shiitakés, carottes, ciboule, gingembre, ail, sel."}}
{"canonical_name_zh": "法式苹果可丽饼", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:a814bf5f001dfc02f50bf155", "language": "French", "question_image_ids": {"dish_image": ["image:bc5dcffde93d1824cd18bfcf"], "practice_image": ["image:9d6dacaa4eefd88192ad212d", "image:9bc0649feef6841680255d8a", "image:9c7c057a3be3854626e946fd", "image:c947137328688827180a590d", "image:1adde99ba39c4c4a9400d9b5", "image:408ceed4543f4c05755724a3", "image:02d729da4ad653fca04a3c5d", "image:3b991b9a14c51f082ed2b11f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式苹果可丽饼", "practice": "1鸡蛋加白砂糖打散，2加入适量牛奶调匀，3再加入苹果果酱调匀，（苹果果酱是自己做的，果肉多，糖少，如果直接买外面做的就少放点，不然会很甜的，）4加入低筋面粉，5调匀，浓度大概就是筷子提起来能拉出线条即可，不能的适当增加牛奶或低粉，6平底锅微微抹油，7舀入30ml（一汤勺）的面糊，转动锅，使之均匀的挂在锅上，小火慢煎，8待一面完全凝固，翻面，两面煎熟，两两对折即可，吃时淋上玫瑰花酱或者玫瑰花露，", "raw_material": "原料：低筋面粉、苹果果酱、牛奶、白砂糖、鸡蛋。"}, "source_url": "https://home.meishichina.com/recipe-249869.html", "split": "foreign", "target_text": {"dish_name": "Crêpe aux pommes", "practice": "1Battre les œufs avec le sucre blanc, 2ajouter une quantité appropriée de lait et bien mélanger, 3incorporer ensuite la confiture de pommes et mélanger uniformément, (la confiture de pommes est faite maison, riche en morceaux de fruits et peu sucrée ; si vous l'achetez dans le commerce, diminuez la quantité, sinon ce sera très sucré,) 4ajouter la farine de blé fluide, 5mélanger jusqu'à obtenir une consistance homogène, la texture doit former un ruban lorsqu'on soulève les baguettes, sinon ajuster en ajoutant du lait ou de la farine, 6huiler légèrement une poêle à fond plat, 7verser 30 ml (une cuillère à soupe) de pâte, faire pivoter la poêle pour répartir uniformément l'appareil sur toute la surface, faire dorer lentement à feu doux, 8lorsqu'une face est totalement figée, retourner, faire cuire les deux faces, plier en quatre, servir nappé de confiture de rose ou de sirop de rose,", "raw_material": "Ingrédients : farine de blé type 45, confiture de pommes, lait, sucre blanc, œufs."}}
{"canonical_name_zh": "法式茄汁贻贝", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:83dcc861ff5a6b4bf8ae3592", "language": "French", "question_image_ids": {"dish_image": ["image:ed5ff2e426f22dfa8cb7e123"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式茄汁贻贝", "practice": "1准备好所需材料。2在番茄顶上打上十字花刀。3将底部的蒂去掉。4豌豆剥掉豆荚，芦笋仅取嫩尖，豆角去掉头尾。5锅中烧开水，加入油盐，放入蔬菜和意面煮熟入冰水，滤干水分。（番茄烫30秒即取出。）6番茄去皮。7番茄切成四瓣去籽。8蘑菇去皮。9一瓣蒜、1/2个洋葱切成碎（如有可加少许红葱头碎），贻贝刷洗干净。10锅中放少许橄榄油，加入蒜末、红葱头碎、洋葱碎爆香。11加入葡萄酒、香叶和普罗旺斯混合香料煮开。12加入贻贝煮至开口捞出。13将贻贝取肉，肉和壳分别留用。14将番茄、蘑菇、蒜、1/2个洋葱分别切成细小颗粒。15锅中放少许橄榄油，加入洋葱碎和蒜末爆香。16加入番茄碎炒软至无明显颗粒状。17加入番茄酱继续炒制。18炒至水分蒸发，浓稠时，加入干罗勒碎。如需要，加入盐调味。19盛入盘中加入少许细香葱碎。20将贻贝肉切碎。21将贻贝肉与番茄蘑菇酱拌匀。22将准备好的贻贝番茄蘑菇酱镶入贻贝壳中。23将贻贝摆入盘子与配菜摆入盘中即可。", "raw_material": "原料：贻贝、番茄、蘑菇、洋葱、蒜、芦笋、豆角、豌豆、甜椒、蝴蝶意面。"}, "source_url": "https://home.meishichina.com/recipe-82516.html", "split": "foreign", "target_text": {"dish_name": "Moules à la provençale", "practice": "1Préparer tous les ingrédients nécessaires.2Pratiquer une incision en croix sur le dessus des tomates.3Retirer le pédoncule à la base.4Écosser les petits pois, ne conserver que les pointes tendres des asperges et équeuter les haricots verts.5Porter de l'eau à ébullition dans une casserole, ajouter de l'huile et du sel, y cuire les légumes et les pâtes, puis les plonger dans de l'eau glacée et les égoutter. (Sortir les tomates après 30 secondes d'ébouillantage.)6Monder les tomates.7Couper les tomates en quatre et les épépiner.8Éplucher les champignons.9Hacher une gousse d'ail et 1/2 oignon (ajouter un peu d'échalote hachée si disponible), brosser et laver soigneusement les moules.10Verser un filet d'huile d'olive dans une poêle, faire revenir l'ail, l'échalote et l'oignon hachés jusqu'à ce qu'ils soient parfumés.11Ajouter le vin, la feuille de laurier et les herbes de Provence, puis porter à ébullition.12Ajouter les moules et les cuire jusqu'à ce qu'elles s'ouvrent, puis les retirer.13Décoquiller les moules, réserver séparément la chair et les coquilles.14Détailler les tomates, les champignons, l'ail et la moitié restante de l'oignon en fine brunoise.15Verser un filet d'huile d'olive dans une poêle, faire revenir l'oignon et l'ail hachés.16Ajouter les tomates concassées et faire revenir jusqu'à ce qu'elles ramollissent et forment une consistance homogène.17Ajouter le concentré de tomates et poursuivre la cuisson.18Faire réduire jusqu'à évaporation de l'eau ; une fois la sauce épaissie, ajouter le basilic séché. Si nécessaire, rectifier l'assaisonnement avec du sel.19Transférer dans un plat et parsemer d'un peu de ciboulette ciselée.20Hacher la chair des moules.21Mélanger la chair des moules avec la sauce tomate-champignon.22Garnir les coquilles de moules avec la farce tomate-champignon préparée.23Dresser les moules et la garniture sur une assiette pour servir.", "raw_material": "Ingrédients : moules, tomates, champignons, oignon, ail, asperges, haricots verts, petits pois, poivrons, farfalle."}}
{"canonical_name_zh": "法式豆浆蘑菇浓汤", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:f2d69d27d4ba34b502f88ca2", "language": "French", "question_image_ids": {"dish_image": ["image:0d153c6d85008e3b6e035a7a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式豆浆蘑菇浓汤", "practice": "1大蒜切碎；2洋葱切碎；3蘑菇洗净，切片；4用少量豆浆化开面粉，搅拌均匀成豆浆面糊备用；5烧热平底锅，不放油，直接煎炒蘑菇片，至两面金黄上色，盛出备用；（锅要热，火要大，迅速煸黄，否则会出水）6起炒锅，下入少许色拉油（或黄油），爆香蒜末和洋葱末；7加入少许白葡萄酒（或料酒），炒出香味；8加入煸炒过的蘑菇片和其余大部分豆浆；9加入1片香叶，中火煮至沸腾；10加入盐和糖调味；11加入豆浆面粉糊，不要一次全部加入哦，少量多次；12边加热边搅拌，并适当添加豆浆面糊调整浓度，至汤汁浓稠关火即可。", "raw_material": "原料：蘑菇、豆浆、面粉、香叶、洋葱、大蒜、盐、糖、黑胡椒碎粒、白葡萄酒。"}, "source_url": "https://home.meishichina.com/recipe-102243.html", "split": "foreign", "target_text": {"dish_name": "Velouté de champignons au lait de soja", "practice": "1 Hacher l'ail ; 2 Hacher l'oignon ; 3 Laver les champignons et les émincer ; 4 Délayer la farine avec une petite quantité de lait de soja et mélanger jusqu'à obtenir une pâte homogène, réserver ; 5 Faire chauffer une poêle à sec, sans huile, et y faire sauter les tranches de champignons jusqu'à ce qu'elles soient dorées des deux côtés, puis réserver ; (la poêle doit être bien chaude et le feu vif pour saisir rapidement, sinon ils rendront de l'eau) 6 Dans une sauteuse, verser un peu d'huile neutre (ou du beurre) et faire revenir l'ail et l'oignon hachés ; 7 Ajouter un peu de vin blanc (ou de vin de cuisine) et faire revenir jusqu'à ce que les arômes se dégagent ; 8 Ajouter les champignons sautés et la majeure partie du reste du lait de soja ; 9 Ajouter 1 feuille de laurier et porter à ébullition à feu moyen ; 10 Assaisonner avec du sel et du sucre ; 11 Ajouter le mélange lait de soja-farine, ne pas tout verser d'un coup, mais procéder par petites quantités ; 12 Remuer continuellement tout en chauffant et ajuster la consistance en ajoutant le mélange de farine si nécessaire, jusqu'à ce que la sauce épaississe, puis éteindre le feu.", "raw_material": "Ingrédients : champignons, lait de soja, farine, feuilles de laurier, oignon, ail, sel, sucre, poivre noir concassé, vin blanc."}}
{"canonical_name_zh": "法式贻贝", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:3ba86064b5c22528094021c8", "language": "French", "question_image_ids": {"dish_image": ["image:b0061dd07774d32b1830c881"], "practice_image": ["image:c7d6f1054b178db96a28788f", "image:c605a8eb7deacc753bd9333a", "image:beac46dbc18805fb38b8fd34", "image:9d6f84d28be0ef7d8273111f", "image:74dbe8cbf08cd97de897fc46", "image:b483595b46e6b86851b18236", "image:85833ce97e3474476cb0382d", "image:45ba173e7e3b79f7f44d7ee4", "image:8d3a5d5df5140e788b1222e3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式贻贝", "practice": "1冻贻贝化冻洗净待用。2洋葱、胡萝卜、西芹洗净切丁。3贻贝化冻洗净备用、热锅加入黄油融化后，放入蒜末、洋葱、胡萝卜、西芹粒炒香。4放入贻贝翻炒一下，倒入白葡萄酒加盖焖煮2-3分钟，开锅加盐、胡椒粉调味即可。5成品。6成品。7成品。8成品。9成品。", "raw_material": "原料：贻贝、西芹、胡萝卜、洋葱、蒜末、黄油、盐、胡椒粉、白葡萄酒。"}, "source_url": "https://home.meishichina.com/recipe-409965.html", "split": "foreign", "target_text": {"dish_name": "Moules marinière", "practice": "1 Décongeler les moules surgelées, les rincer et les réserver. 2 Laver l'oignon, la carotte et le céleri et les couper en dés. 3 Décongeler les moules, les rincer et les réserver ; faire fondre le beurre dans une poêle chaude, puis ajouter l'ail haché, l'oignon, la carotte et le céleri hachés pour les faire revenir jusqu'à ce qu'ils soient parfumés. 4 Ajouter les moules et les faire sauter brièvement, verser le vin blanc, couvrir et laisser mijoter pendant 2 à 3 minutes, puis assaisonner de sel et de poivre après avoir retiré le couvercle. 5 Plat terminé. 6 Plat terminé. 7 Plat terminé. 8 Plat terminé. 9 Plat terminé.", "raw_material": "Ingrédients : moules, céleri, carottes, oignons, ail haché, beurre, sel, poivre, vin blanc."}}
{"canonical_name_zh": "法式黑椒烤鸡腿", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:ed00f501453163421b6b6848", "language": "French", "question_image_ids": {"dish_image": ["image:801c00e2598963b915c11361"], "practice_image": ["image:89f0c1832da9d6d27c150a3c", "image:2372aa48e8e9b51d8b5d1caf", "image:9accf12b6fcfac77b4970cef", "image:47b3a7062020b280cb6d23f4", "image:f024dc545d51075cbc593999", "image:a3ee90f09ce6e26e6a0d58d4", "image:1159e577d10ff66c9aeac1cb", "image:6987902f864d21d7b4bb33cf", "image:9992454ec3f82f1c688f87ab", "image:a89bf94f842bd92640af6e4e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式黑椒烤鸡腿", "practice": "1鸡腿洗净，用牙签或叉子插出适量小孔便于入味，按照每500克鸡肉用35-40克腌料的比例充分拌匀并用手揉捏按摩。（洗完鸡腿后残留的水分足够化开腌料，没有额外再加料酒或水，这样也会更入味。另外大部分网购腌料都是150克的包装，因此我每次烤1斤鸡肉，会用去四分之一袋的腌料，这样就免得称重了。小窍门：揉捏按摩的时候使点劲儿，可以使鸡肉更快入味。）2鸡腿入保鲜袋，入冰箱冷藏室腌渍12-48小时入味，中途翻面。3烤箱渣盘铺上锡纸接鸡腿滴落的油，烤箱预热，取出腌渍入味的鸡腿在烤网上摆好，上下火200度，开启风机功能，20分钟。4取出鸡腿，刷上一层蜂蜜水（蜂蜜和水的比例为1:1），入烤箱继续烤5-10分钟。", "raw_material": "原料：鸡腿、法式黑椒烤肉腌料。"}, "source_url": "https://home.meishichina.com/recipe-186112.html", "split": "foreign", "target_text": {"dish_name": "Cuisses de poulet rôties au poivre noir", "practice": "1Laver les pilons de poulet, piquer de petits trous à l'aide d'un cure-dent ou d'une fourchette pour faciliter l'absorption des saveurs, puis mélanger soigneusement et masser à la main en respectant une proportion de 35 à 40 g de marinade pour 500 g de viande. (L'eau résiduelle après le lavage suffit à dissoudre la marinade, aucun ajout de vin de cuisine ou d'eau n'est nécessaire, ce qui intensifiera le goût. De plus, la plupart des sachets de marinade du commerce pèsent 150 g, j'utilise donc un quart de sachet pour 500 g de poulet pour éviter de peser. Astuce : masser avec un peu de fermeté pour que la marinade pénètre plus rapidement.) 2Placer les pilons dans un sac de conservation et laisser mariner au réfrigérateur pendant 12 à 48 heures, en les retournant à mi-chemin. 3Tapisser le lèchefrite du four de papier aluminium pour recueillir les graisses, préchauffer le four, puis disposer les pilons marinés sur la grille. Cuire à 200 °C (chaleur de voûte et de sole) avec la fonction chaleur tournante activée pendant 20 minutes. 4Sortir les pilons, les badigeonner d'un mélange d'eau miellée (proportion miel et eau de 1:1), puis les remettre au four pour poursuivre la cuisson pendant 5 à 10 minutes.", "raw_material": "Ingrédients : cuisses de poulet, marinade pour grillades au poivre noir à la française."}}
{"canonical_name_zh": "法式黑椒猪大排", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:7cef501dec5051ff7ad06b86", "language": "French", "question_image_ids": {"dish_image": ["image:80f624628b1eea113d163eab"], "practice_image": ["image:b858dd4fe4ed4043e73c4efd", "image:032408e4c16d838dd79e054b", "image:4b6bb5e69756196465d82683", "image:417a75ae28a2b35290189f82", "image:d148e8ed030cdb3da4b23279", "image:cfb8312338c1f7ba01ebe905", "image:cb3e8af6cb216f43f540d13b", "image:1fa5a52c50c6c1b672d960ee", "image:445f14590c4738699184985c", "image:b37082565acba50bc0445d9d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "法式黑椒猪大排", "practice": "1材料：猪大排（已清洗）2法式黒椒烧烤腌料3将已清洗的猪大排放在案板上正反用刀背敲一敲。4放入大盘中。5随后，将法式黒椒腌料倒入碗中，加入两勺清水调匀。6接着，将调匀的腌料倒入猪大排中抹匀，腌制10小时。7然后，将腌制好的大排放入铺有油纸的烤盘中。8最后，进入烤箱中。9172度烤15分钟，即成。10取出，就可以吃吃了。", "raw_material": "原料：猪大排、法式黒椒烧烤腌料。"}, "source_url": "https://home.meishichina.com/recipe-180026.html", "split": "foreign", "target_text": {"dish_name": "Côte de porc au poivre noir", "practice": "1 Ingrédients : côtes de porc (déjà lavées)\n2 Marinade barbecue française au poivre noir\n3 Disposer les côtes de porc nettoyées sur une planche à découper et les attendrir sur les deux faces avec le dos d'un couteau.\n4 Les placer dans un grand plat.\n5 Ensuite, verser la marinade française au poivre noir dans un bol, ajouter deux cuillères d'eau claire et bien mélanger.\n6 Puis, verser la marinade sur les côtes de porc, bien les enduire uniformément et laisser mariner pendant 10 heures.\n7 Ensuite, disposer les côtes de porc marinées sur une plaque de cuisson recouverte de papier sulfurisé.\n8 Enfin, enfourner.\n9 Faire cuire à 172 degrés pendant 15 minutes, le plat est prêt.\n10 Sortir du four, prêt à être dégusté.", "raw_material": "Ingrédients : côtes de porc, marinade barbecue au poivre noir à la française."}}
{"canonical_name_zh": "泡芙", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:e241756f1080d4725fb563b3", "language": "French", "question_image_ids": {"dish_image": ["image:7d046f20ddd67d2e6ae9fb3e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "泡芙", "practice": "1黄油，水、盐、糖称量，放入锅中2再称量出别的用料3黄油锅开火加热，使黄油融化，加热至水沸腾，融化开盐和糖4中火化开所有料5水沸腾的情况下倒入面粉，快速搅拌6搅拌至面团烫熟和水充分融合，关火7面团凉至温热状态下，分量倒入鸡蛋液（三个鸡蛋提前打均匀），先少量点加，慢慢加入，别一次性倒入8直到加入的蛋液能把面团和至成提起呈倒三角状态就行了，所以蛋液一定要慢慢加，有可能蛋液用不完，所以看面团的型再适当调节。9用勺子舀出面糊，放入铺了锡纸的烤盘，样子随意点10210度20分钟看到面团有少许膨胀后，转185度再烤40分钟左右，因为我做的泡芙大，所以延长了烤制的时间，如果把面团舀小点的话，转温度后烤20分钟左右即可，总之要烤到位，否则出炉后会塌陷11化开少许巧克力，装入裱花袋，表面装饰12随意装饰即可13好吃的泡芙就做好了", "raw_material": "原料：低粉、鸡蛋、白砂糖、盐、水、黄油、巧克力。"}, "source_url": "https://home.meishichina.com/recipe-324108.html", "split": "foreign", "target_text": {"dish_name": "Choux à la crème", "practice": "1Peser le beurre, l'eau, le sel et le sucre, puis les placer dans une casserole2Peser ensuite les autres ingrédients3Mettre la casserole sur le feu pour faire fondre le beurre et porter le mélange à ébullition afin de dissoudre le sel et le sucre4Faire fondre l'ensemble des ingrédients à feu moyen5Une fois l'eau à ébullition, verser la farine d'un coup et mélanger rapidement6Remuer jusqu'à ce que la pâte soit desséchée et parfaitement homogène, puis éteindre le feu7Laisser la pâte tiédir, puis incorporer progressivement la dorure (trois œufs préalablement battus uniformément) en petites quantités, très lentement, sans tout verser d'un seul coup8Continuer jusqu'à ce que la pâte forme un ruban en forme de triangle inversé lorsqu'on la soulève. Il est crucial d'ajouter les œufs très lentement, car il est possible de ne pas utiliser toute la quantité ; ajustez selon la consistance et la tenue de la pâte.9À l'aide d'une cuillère, prélever des portions de pâte et les disposer sur une plaque de cuisson recouverte de papier aluminium, de façon libre10Cuire à 210°C pendant 20 minutes jusqu'à ce que la pâte ait légèrement gonflé, puis baisser à 185°C et poursuivre la cuisson pendant environ 40 minutes. Mes choux étant de grande taille, le temps de cuisson a été prolongé ; pour des choux plus petits, 20 minutes après le changement de température suffisent. En résumé, la cuisson doit être parfaite, sinon ils s'affaisseront à la sortie du four11Faire fondre un peu de chocolat, le mettre dans une poche à douille et décorer la surface12Décorer librement selon vos envies13Vos délicieux choux sont prêts", "raw_material": "Ingrédients : farine de blé, œufs, sucre en poudre, sel, eau, beurre, chocolat."}}
{"canonical_name_zh": "玫瑰可丽饼", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:b9a373ded4bf36c6ee86ead6", "language": "French", "question_image_ids": {"dish_image": ["image:25f10c145ee8b721ac51a27c"], "practice_image": ["image:a8e2f3bf8db6ed4571ae7c27", "image:ae163aca73a1eecc3670c859", "image:f383969efb50ff40bab4a317", "image:81eb91e19b9489994a57f386", "image:a23783351eb73008eff43b9e", "image:6f15ce2d80f0d3e3a69c14b7", "image:2f72e4fbceb151fde3aa0786", "image:bda3b4b3fa27571f82bb44c9", "image:c322e3323d36e39c8d5588ce", "image:7b71eea428eb7a4469bc25ee"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "玫瑰可丽饼", "practice": "1准备食材2火龙果取适量，一些切长条，不好切的榨汁，不需要加水3榨的汁过滤备用4鸡蛋加入清水和糖制作蛋液，最后过筛加入面粉5黄油隔水化开6加入面粉和蛋液里7再次过滤8过滤好的原液一分为二，加入适量的火龙果汁9均匀的铺平平底锅，不要太厚10煎好的皮放凉备用，取一个圆形模具切出形状，一层皮加刚才切好的火龙果长条，一层一层累积起来，剩余多的皮可以卷起来做成花装饰", "raw_material": "原料：鸡蛋、黄油、低粉、糖、水、火龙果。"}, "source_url": "https://home.meishichina.com/recipe-319771.html", "split": "foreign", "target_text": {"dish_name": "Crêpe à la rose", "practice": "1Préparer les ingrédients2Prélever une quantité suffisante de fruit du dragon, couper une partie en lanières et mixer le reste pour en extraire le jus sans ajout d'eau3Filtrer le jus et réserver4Mélanger les œufs avec l'eau et le sucre pour préparer l'appareil, puis incorporer la farine tamisée5Faire fondre le beurre au bain-marie6L'ajouter au mélange de farine et d'œufs7Filtrer de nouveau8Diviser l'appareil filtré en deux et ajouter une quantité appropriée de jus de fruit du dragon9Répartir uniformément dans une poêle plate, sans faire de couche trop épaisse10Laisser refroidir les crêpes, utiliser un emporte-pièce circulaire pour découper des formes, superposer une couche de crêpe et les lanières de fruit du dragon, empiler les couches successivement, et rouler les crêpes restantes pour en faire des fleurs décoratives", "raw_material": "Ingrédients : œufs, beurre, farine à gâteau, sucre, eau, fruit du dragon."}}
{"canonical_name_zh": "琥珀鹅肝", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:6984b8d549023cfd507789f5", "language": "French", "question_image_ids": {"dish_image": ["image:306dcbaf7586b64fb672ead1"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "琥珀鹅肝", "practice": "1做花雕啫喱的原料：花雕酒，高粱酒，鱼胶粉。2把花雕酒，高粱酒，清水放入小锅中烧开，加入适量的鱼胶粉化开。鱼胶粉的用量在包装盒上有说明。3倒入深盘中，放入冷藏箱让其凝固。4划成小块备用。5肥鹅肝放入冷水中自然解冻，漂去鹅肝中残留的血污。6取250克鹅肝，去除血管和筋膜，压成泥，加少量的盐调一下底味。7取一盘子和圆模，盘底和圆模内壁涂上少量的黄油。8把鹅肝酱倒入圆模。9用锡纸包裹一下放入烤箱，中温烤1小时左右拿出。10揭去锡纸，会有小部分的脂肪被烤出来。11选用薄馄饨皮四张。12放入油锅炸酥捞出，放在纸上吸去多余油分。13用蚝油，香醋和糖调好蚝油香醋汁。14酥皮放在盘子底部，把烤好的鹅肝酱冷却一下，放在酥皮上，加上花雕啫喱，放几颗石榴籽点缀，最后淋上蚝油香醋汁。", "raw_material": "原料：肥鹅肝、馄饨皮、花雕啫喱、花雕酒、高粱酒、清水、鱼胶粉。"}, "source_url": "https://home.meishichina.com/recipe-96430.html", "split": "foreign", "target_text": {"dish_name": "Foie gras d'oie ambré", "practice": "1Ingrédients pour la gelée au vin de Shaoxing : vin de Shaoxing, alcool de Gaoliang, gélatine en poudre.2Porter à ébullition le vin de Shaoxing, l'alcool de Gaoliang et l'eau dans une petite casserole, puis ajouter la quantité appropriée de gélatine en poudre pour la dissoudre. La dose de gélatine est indiquée sur l'emballage.3Verser dans un plat creux et placer au réfrigérateur pour faire figer.4Couper en petits dés et réserver.5Placer le foie gras d'oie dans de l'eau froide pour le décongeler naturellement et éliminer les résidus de sang.6Prendre 250 g de foie gras, retirer les vaisseaux et les membranes, l'écraser en purée fine et ajouter une petite quantité de sel pour l'assaisonnement de base.7Prendre une assiette et un cercle à pâtisserie, beurrer légèrement le fond de l'assiette et les parois internes du cercle.8Verser la mousse de foie gras dans le cercle.9Envelopper de papier aluminium, enfourner et cuire à température moyenne pendant environ 1 heure.10Retirer le papier aluminium, une petite partie de la graisse aura fondu à la cuisson.11Sélectionner quatre fines feuilles de pâte à wonton.12Les frire dans l'huile jusqu'à ce qu'elles soient croustillantes, les retirer et les éponger sur du papier absorbant pour éliminer l'excès d'huile.13Préparer une sauce avec de la sauce d'huître, du vinaigre aromatique et du sucre.14Placer la pâte croustillante au fond de l'assiette, laisser refroidir légèrement le foie gras cuit, le disposer sur la pâte, ajouter la gelée au vin de Shaoxing, décorer de quelques graines de grenade et napper enfin de sauce à l'huître et au vinaigre.", "raw_material": "Ingrédients : foie gras d'oie, pâte à wonton, gelée au vin de Huadiao, vin de Huadiao, alcool de sorgho, eau, gélatine en poudre."}}
{"canonical_name_zh": "红曲米酒吐司", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:91b0282e2a4570be330f4282", "language": "French", "question_image_ids": {"dish_image": ["image:8ba320ff7abf3d7c959b172c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "红曲米酒吐司", "practice": "1取自制的米酒液100克兑水。我是为了吐司呈现粉粉的颜色，也可以把水也换成米酒，还可以把米放进去，但颜色会呈红色。我这次选择的粉红色，所以用的米酒液。自制红曲米酒的方法请参考菜谱：http://home.meishichina.com/recipe-252977.html2在米酒液中加入220g的面粉，搅拌成稠糊状3自然发酵至两倍大小，里面会呈蜂窝状，米酒中种就喂养好了4放入鸡蛋和玫瑰糖液，那个红色的液体就是玫瑰酱的糖液5放入剩余的高筋粉和盐6厨师机搅拌大约2分钟，没有干面粉了，就放入软化的黄油7用厨师机1档搅拌3分钟，然后停止搅拌，饧面10分钟，再2档搅拌10分钟8把面团揉到扩展阶段9可以拉出薄而有韧性的手套膜10盖上湿屉布让主面团发酵至2--2.5倍大小，这个过程要注意面团不要发过头了。米酒发面会比较慢，多观察11发酵好的面团分成6份，排气后盖上屉布松弛10分钟12松弛好的面剂擀成长型再卷起来13放入吐司模中14我是烤箱底盘加水保湿，温度38度继续发酵50分钟左右至八份满。我的烤箱底部是加热盘，可以直接倒水在上面，如果是加热管的，可以放一碗水在里面保湿。15烤箱上下火180度预热完成，入烤箱烤35分钟，烤好震一下模具立即脱模16晾凉切片，里面是淡粉色，我喜欢这个颜色17可可拉丝效果，就知道这个吐司有多柔软了18用淡粉色的吐司切出心连心的吐司片，早餐装饰盘是不是很不错呢19这个就是用这个方形的吐司做的樱桃西多士，切了个心连心的吐司做装饰，看着不错吧", "raw_material": "原料：自制红曲米酒、高筋粉、鸡蛋、黄油、玫瑰糖液、水、盐。"}, "source_url": "https://home.meishichina.com/recipe-332016.html", "split": "foreign", "target_text": {"dish_name": "Pain de mie au vin de riz rouge", "practice": "1 Prélever 100 g de liquide de vin de riz rouge fait maison et diluer avec de l'eau. J'ai choisi cette méthode pour obtenir une couleur rose pâle pour le toast ; il est également possible de remplacer toute l'eau par du vin de riz ou d'y incorporer les grains de riz, mais la couleur virera alors au rouge. Pour cette recette, j'ai opté pour le liquide afin d'avoir une teinte rosée. Pour la méthode de fabrication du vin de riz à la levure rouge, veuillez vous référer à la recette : http://home.meishichina.com/recipe-252977.html\n2 Ajouter 220 g de farine au liquide de vin de riz et mélanger jusqu'à l'obtention d'une pâte épaisse et homogène.\n3 Laisser fermenter naturellement jusqu'à ce que la pâte double de volume et présente une structure alvéolée à l'intérieur ; le levain (starter) au vin de riz est alors prêt.\n4 Ajouter l'œuf et le sirop de rose (le liquide rouge correspond au sirop de la confiture de rose).\n5 Incorporer le reste de la farine de force et le sel.\n6 Mélanger au robot pâtissier pendant environ 2 minutes jusqu'à ce qu'il n'y ait plus de farine sèche, puis ajouter le beurre ramolli.\n7 Utiliser la vitesse 1 du robot pendant 3 minutes, puis arrêter le mélange et laisser la pâte reposer pendant 10 minutes. Reprendre ensuite le mélange à la vitesse 2 pendant 10 minutes.\n8 Pétrir la pâte jusqu'au stade d'extension.\n9 La pâte doit pouvoir s'étirer jusqu'à former une membrane fine, translucide et résistante (test du voile).\n10 Couvrir d'un linge humide et laisser la pâte principale fermenter jusqu'à ce qu'elle atteigne 2 à 2,5 fois son volume initial. Veillez à ce que la pâte ne fermente pas trop longtemps durant cette étape. La fermentation au vin de riz étant plus lente, il convient de l'observer régulièrement.\n11 Diviser la pâte fermentée en 6 pâtons égaux, dégazer, puis couvrir d'un linge et laisser détendre pendant 10 minutes.\n12 Étaler chaque pâton détendu au rouleau en forme allongée, puis les rouler sur eux-mêmes.\n13 Placer les rouleaux dans les moules à toast.\n14 Pour ma part, j'ajoute de l'eau dans le plateau inférieur du four pour maintenir l'humidité, et je poursuis la fermentation à 38 °C pendant environ 50 minutes jusqu'à ce que la pâte remplisse le moule aux huit dixièmes. Le bas de mon four est équipé d'une plaque chauffante permettant d'y verser directement l'eau ; si votre four possède des tubes de chauffage apparents, placez un bol d'eau à l'intérieur pour l'humidité.\n15 Une fois le préchauffage du four à 180 °C (chaleur voûte et sole) terminé, enfourner pour 35 minutes de cuisson. À la sortie du four, frapper brièvement le moule contre une surface plane et démouler immédiatement.\n16 Laisser refroidir avant de trancher. L'intérieur est d'un rose pâle, une couleur que j'affectionne particulièrement.\n17 L'effet de mie filante témoigne de l'extrême souplesse de ce toast.\n18 Découper des tranches de toast rose pâle en forme de cœurs entrelacés ; n'est-ce pas une excellente décoration pour un plateau de petit-déjeuner ?\n19 Voici un « French Toast » (pain perdu) aux cerises réalisé avec ce toast de forme carrée, décoré d'une découpe en cœurs entrelacés. Le résultat est plutôt réussi, n'est-ce pas ?", "raw_material": "Ingrédients : vin de riz rouge maison, farine de force, œufs, beurre, sirop de rose, eau, sel."}}
{"canonical_name_zh": "红酒炖公鸡 Coq au Vin", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:53fd8acaf20f4601e47b8c0e", "language": "French", "question_image_ids": {"dish_image": ["image:ade395af296ef7d458b2cace"], "practice_image": ["image:4ffb2c46620b63e84c911194", "image:a6ee40e54c8dc3eacc168c5d", "image:9114e4f5f9825db372a491fe", "image:619171a171ae09dcf8085996", "image:2ec12a7f779e69f9d0475e37", "image:734d13ea3a906d31e180fc6e", "image:260dacc1157134b15562f8a1", "image:83272291fa085dbc1868a3ea", "image:9581917f670c21208930cb98"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "红酒炖公鸡 Coq au Vin", "practice": "1锅里倒入红酒，调中火2把切好的所有蔬菜和百里香，月桂叶一起都到进去，煮到开始沸腾即下锅，放凉直到红酒温度降为常温3把切大块的鸡肉或鸡腿放进红酒里，密封好冷藏一晚上4冷藏一晚以后，把鸡肉从红酒里拿出来，用厨房用纸巾去除水分。5锅里放入两勺橄榄油，15g黄油，等黄油融化，开始放入鸡肉，把鸡肉上下两面都烤成焦黄为止6炒完鸡肉以后，取出鸡肉，捞取放入红酒里的所有蔬菜，放进刚才炒鸡肉的锅里，加上一勺蕃茄膏和适量盐，胡椒，开始翻炒。7把炒好的蔬菜放入砂锅里，上面放好炒好的鸡肉，倒入红酒和一碗鸡汤，盐和胡椒，月桂叶和百里香8再预热到130度的烤箱炖3个小时左右即可9炖完之后，在过滤好的汤汁里倒入20g面粉使浓稠，盛到盘子时把汁浇在鸡肉和蔬菜上即可", "raw_material": "原料：红酒、鸡、洋葱、蒜、胡萝卜、芹菜、蕃茄膏、鸡汤、月桂叶、百里香叶、葱、黑胡椒、盐、油、黄油、面粉。"}, "source_url": "https://home.meishichina.com/recipe-174498.html", "split": "foreign", "target_text": {"dish_name": "Coq au vin", "practice": "1Verser le vin rouge dans une casserole et régler sur feu moyen.\n2Ajouter tous les légumes coupés, le thym et la feuille de laurier, porter à ébullition puis retirer immédiatement du feu ; laisser refroidir jusqu'à ce que le vin rouge revienne à température ambiante.\n3Placer les gros morceaux de poulet ou les cuisses de poulet dans le vin rouge, sceller hermétiquement et laisser mariner au réfrigérateur pendant toute une nuit.\n4Après une nuit de réfrigération, retirer le poulet du vin rouge et l'éponger soigneusement avec du papier absorbant.\n5Dans une cocotte, verser deux cuillères à soupe d'huile d'olive et 15 g de beurre ; une fois le beurre fondu, ajouter le poulet et faire dorer les deux faces jusqu'à ce qu'elles soient bien colorées.\n6Après avoir fait dorer le poulet, le retirer de la cocotte. Égoutter tous les légumes de la marinade et les mettre dans la même cocotte ; ajouter une cuillère à soupe de concentré de tomate, du sel et du poivre, puis faire revenir le tout.\n7Disposer les légumes sautés dans une cocotte, placer le poulet par-dessus, verser le vin rouge de la marinade et un bol de bouillon de poulet, puis ajouter du sel, du poivre, la feuille de laurier et le thym.\n8Faire mijoter dans un four préchauffé à 130 degrés pendant environ 3 heures.\n9Une fois la cuisson terminée, incorporer 20 g de farine dans le jus de cuisson préalablement filtré pour le faire épaissir ; au moment de servir, napper le poulet et les légumes avec la sauce.", "raw_material": "Ingrédients : vin rouge, poulet, oignon, ail, carotte, céleri, concentré de tomate, bouillon de poulet, feuille de laurier, feuilles de thym, oignon vert, poivre noir, sel, huile, beurre, farine."}}
{"canonical_name_zh": "红酒炖牛肉", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:137cc6cbbc7976bba9f77017", "language": "French", "question_image_ids": {"dish_image": ["image:685fcb42a6311bc7488a98a5"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "红酒炖牛肉", "practice": "1将牛肉块、红酒、香叶、洋葱和大蒜混合均匀，密封后在冰箱放一个晚上。2先将培根炒至金黄搁在一边沥油备用，将牛肉捞出后用面粉裹好火后起油煎烹，煎至牛肉表面金黄。3做焦糖洋葱：起油锅，煎炒洋葱丁至微黄后，放入白砂糖和1-2勺鲜奶油，将洋葱煮熟，这样焦糖洋葱就做好了。4另起油锅将白平菇放入炒至微黄后加入培根肉。5最后将牛肉锅收汁，等到汁水粘稠成酱状，再用盐、胡椒调味一下，便可以上桌了。", "raw_material": "原料：牛肉、红酒、洋葱、大蒜、培根、白平菇。"}, "source_url": "https://home.meishichina.com/recipe-411261.html", "split": "foreign", "target_text": {"dish_name": "Bœuf bourguignon", "practice": "1 Mélanger uniformément les morceaux de bœuf, le vin rouge, les feuilles de laurier, l'oignon et l'ail, puis sceller le récipient et laisser mariner au réfrigérateur pendant toute une nuit. 2 Commencer par faire dorer les lardons de bacon jusqu'à ce qu'ils soient bien dorés, puis les réserver en les laissant s'égoutter. Retirer le bœuf de la marinade, l'enrober de farine, puis le faire saisir dans de l'huile jusqu'à ce que la surface de la viande soit bien dorée. 3 Préparer les oignons caramélisés : dans une poêle huilée, faire revenir les oignons coupés en dés jusqu'à ce qu'ils soient légèrement dorés, ajouter le sucre blanc et 1 à 2 cuillères à soupe de crème fraîche, puis laisser cuire les oignons jusqu'à ce qu'ils soient tendres et caramélisés. 4 Dans une autre poêle, faire sauter les pleurotes blanches jusqu'à ce qu'elles soient légèrement dorées, puis y incorporer les lardons de bacon. 5 Enfin, faire réduire le jus de cuisson du bœuf jusqu'à ce qu'il épaississe pour obtenir une consistance de sauce onctueuse, rectifier l'assaisonnement avec du sel et du poivre, puis servir.", "raw_material": "Ingrédients : bœuf, vin rouge, oignon, ail, bacon, pleurotes blanches."}}
{"canonical_name_zh": "红酒牛肉", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:e779508713fe10b908439638", "language": "French", "question_image_ids": {"dish_image": ["image:35a4e628028932aa738f7baa"], "practice_image": ["image:96567cb91fe58a4a261fd114", "image:29b18938b51c354bf6b76bb7", "image:a77a04b74c768d3b2c5f36c5", "image:fa54f0a627bde7f995cd3929", "image:6e10b7ff164d337cd7f1479c", "image:2277646e33a2c6d6c35359c2", "image:89fdceb42a27e0a61b5b84f1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "红酒牛肉", "practice": "1牛肉逆纹切薄片，先放腌肉调料里的生抽1大匙、苏打粉1/3小匙、白糖1/4小匙、胡椒粉1/3小匙、白酒1汤匙，抓腌至肉起粘性，加水1大匙，抓至水被吸收，再加水1大匙，再抓至水被吸收，然后放玉米淀粉1小匙，这样炒时会比较滑嫩，抓匀后加菜油或花生油1大匙抓匀以封住水分不让肉干硬，入密实盒放冰箱一夜；2以免在炒时手忙脚乱肉炒得过时，所以先调好碗汁，用一碗放蚝油1大匙、红酒1.5大匙、白糖1/4小匙、生抽1小匙、玉米淀粉1/2大匙、清水2/3杯、芝麻油1小匙，调匀；3开锅升中大火，先把杂菜粒炒熟；4炒好后放入将要出名品的碗或碟并铺匀；5转中火把牛肉滑炒熟，盛起另一碗；6中火把碗汁炒至起泡，在炒时要不断搅拌以免糊底；7关火，倒牛肉入带汁的锅里翻拌均匀，然后带汁一起倒入装了菜粒的碟或碗里，OK。", "raw_material": "原料：牛肉、杂菜粒、生抽、苏打粉、白糖、胡椒粉、白酒、菜油、蚝油、红酒、生抽、白糖、玉米淀粉、清水、芝麻油。"}, "source_url": "https://home.meishichina.com/recipe-336655.html", "split": "foreign", "target_text": {"dish_name": "Bœuf au vin rouge", "practice": "1Couper le bœuf en tranches fines à contre-fil, ajouter d'abord les ingrédients de la marinade : 1 cuillère à soupe de sauce soja claire, 1/3 de cuillère à café de bicarbonate de soude, 1/4 de cuillère à café de sucre blanc, 1/3 de cuillère à café de poivre et 1 cuillère à soupe d'alcool blanc, malaxer jusqu'à ce que la viande devienne collante, ajouter 1 cuillère à soupe d'eau et masser jusqu'à absorption complète, ajouter de nouveau 1 cuillère à soupe d'eau et masser jusqu'à absorption, puis incorporer 1 cuillère à café de fécule de maïs pour assurer une texture tendre et soyeuse lors de la cuisson, après avoir bien mélangé, ajouter 1 cuillère à soupe d'huile végétale ou d'arachide pour sceller l'humidité et éviter que la viande ne s'assèche, placer dans une boîte hermétique au réfrigérateur toute la nuit ; 2pour éviter d'être débordé pendant la cuisson et de trop cuire la viande, préparer la sauce à l'avance dans un bol avec 1 cuillère à soupe de sauce d'huître, 1,5 cuillère à soupe de vin rouge, 1/4 de cuillère à café de sucre blanc, 1 cuillère à café de sauce soja claire, 1/2 cuillère à soupe de fécule de maïs, 2/3 de tasse d'eau et 1 cuillère à café d'huile de sésame, bien mélanger ; 3chauffer le wok à feu moyen-vif et faire sauter les dés de légumes mélangés jusqu'à cuisson complète ; 4une fois cuits, les disposer uniformément dans le plat de service ; 5passer à feu moyen pour faire sauter le bœuf rapidement jusqu'à cuisson, puis le réserver dans un autre récipient ; 6cuire la sauce à feu moyen jusqu'à ce qu'elle commence à bouillonner, en remuant continuellement pour éviter qu'elle n'attache au fond ; 7éteindre le feu, verser le bœuf dans la poêle contenant la sauce et mélanger uniformément, puis verser le tout sur le lit de légumes, OK.", "raw_material": "Ingrédients : bœuf、macédoine de légumes、sauce soja claire、bicarbonate de soude、sucre blanc、poivre moulu、alcool blanc、huile végétale、sauce d'huître、vin rouge、sauce soja claire、sucre blanc、fécule de maïs、eau、huile de sésame。"}}
{"canonical_name_zh": "蔓越莓闪电泡芙", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:375c59b050dd3131ec67b444", "language": "French", "question_image_ids": {"dish_image": ["image:3b191f233654299d4ec2df13"], "practice_image": ["image:dd093ac3f7c0ff511861e940", "image:418ca27b086ad6482c9abe09", "image:267a9f46038a70887bc4eb18", "image:1cb28ca646729d1c282e057e", "image:d6b7790d840d2df6cbdb2701", "image:4fe0e0224d5d03d3fd0e1fca", "image:de8d6764c48fc97b42913491", "image:d74795344c5c2addadcb2c68", "image:73fafcd50f39129bfabef022", "image:f70f8e4702cecc2567da6ca0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "蔓越莓闪电泡芙", "practice": "1黄油室温软化后加入牛奶、盐、细砂糖；放电磁炉上中火加热至糖、黄油融化，煮沸后转小火。2立刻加入过筛的低粉，用硅胶刮刀快速用力、持续的不断搅拌，使面粉完全和液体混合均匀，成为一个烫面团。直至锅底出现一层薄膜，关火（这是泡芙成功的关键之一）。3鸡蛋打散并搅拌成蛋液。4待面糊冷却后少量多次依次加入面糊中，用四根筷子搅拌均匀后再加入下一次。5搅拌到挑起面糊，呈倒三角形状，并保持形状不会掉落，就好了（这是泡芙成功的关键之二）。6加入切碎的蔓越莓干，拌匀。7将6齿的大裱花嘴装入一次性裱花袋，然后将面糊倒入裱花袋中。8在闪电泡芙模具内，挤出紧密的“Z”形的手指状，注意收尾的时候往上提一下，并用手指沾点清水压平收尾处。9放入预热好的烤箱，先用上下火200度高温烤10分钟，使泡芙成型，再转170烤10分钟。10在泡芙上点缀樱桃果酱，好美味！", "raw_material": "原料：水、牛奶、黄油、盐。"}, "source_url": "https://home.meishichina.com/recipe-325465.html", "split": "foreign", "target_text": {"dish_name": "Éclair à la canneberge", "practice": "1 Une fois le beurre ramolli à température ambiante, ajouter le lait, le sel et le sucre en poudre ; faire chauffer sur une plaque à induction à feu moyen jusqu'à ce que le sucre et le beurre soient fondus. Porter à ébullition, puis réduire à feu doux.\n2 Ajouter immédiatement la farine tamisée, mélanger rapidement et vigoureusement de manière continue avec une spatule en silicone afin que la farine soit parfaitement incorporée au liquide pour former une panade. Continuer jusqu'à ce qu'une fine pellicule se forme au fond de la casserole, puis éteindre le feu (c’est l’une des clés de la réussite des choux).\n3 Battre les œufs pour obtenir une dorure homogène.\n4 Une fois la pâte refroidie, incorporer l'œuf battu en plusieurs fois et en petites quantités, en mélangeant bien à l'aide de quatre baguettes (ou d'une spatule) avant chaque nouvel ajout.\n5 Mélanger jusqu'à ce que la pâte forme un ruban en triangle inversé lorsqu'on la soulève, et qu'elle maintienne sa forme sans tomber (c’est la deuxième clé de la réussite des choux).\n6 Ajouter les canneberges séchées hachées et mélanger uniformément.\n7 Insérer une grande douille cannelée à 6 dents dans une poche à douille jetable, puis y transférer la pâte.\n8 Dans un moule à éclairs, pocher des bâtonnets serrés en forme de « Z » ; veiller à relever la douille d'un geste sec à la fin et lisser la pointe avec un doigt légèrement humidifié à l'eau claire.\n9 Enfourner dans un four préchauffé et cuire d'abord à 200°C (chaleur voûte et sole) pendant 10 minutes pour saisir et former les choux, puis baisser la température à 170°C et poursuivre la cuisson pendant 10 minutes.\n10 Garnir les éclairs de confiture de cerises, c'est délicieux", "raw_material": "Ingrédients : eau, lait, beurre, sel."}}
{"canonical_name_zh": "覆盆子巧克力慕斯", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:f16aa8888793b6b54d52e58e", "language": "French", "question_image_ids": {"dish_image": ["image:4cdda8ab1c3ac853aa4be3ae"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "覆盆子巧克力慕斯", "practice": "1（白巧克力慕斯糊）香草酱开与奶油一起煮开，之后冲入白巧克力中；2鱼胶片放入凉水中浸泡5分钟，变软后隔水加热至融化备用；3白巧克力酱和融化的鱼胶搅拌均匀，然后和打发淡奶油分次混合；4倒入模具中，尽量铺平，冷藏20min5（覆盆子慕斯糊）蛋白和8g砂糖快速打发备用；6鱼胶片放入凉水中浸泡5分钟，变软后隔水加热至融化备用；7覆盆子果茸加入柠檬汁和剩下的砂糖，隔水混合至均匀；8鱼胶片凉水泡软，隔水加热融化，加入覆盆子果茸中9打发的奶油、蛋白分别和融化后的果茸混合，10搅拌均匀后注入模具中白巧克力慕斯之上；11蛋糕坯横切一片5毫米的片，盖在慕斯之上，放入冰箱冷冻4h。", "raw_material": "原料：奶油、白巧克力、鱼胶片、蛋白、覆盆子果茸、打发淡奶油、鱼胶、葡萄糖、香草酱、打发淡奶油、蛋糕胚、砂糖、柠檬汁、鱼胶片、牛奶、白巧克力。"}, "source_url": "https://home.meishichina.com/recipe-330809.html", "split": "foreign", "target_text": {"dish_name": "Mousse au chocolat et framboise", "practice": "1（Mousse au chocolat blanc）Faire bouillir la pâte de vanille avec la crème, puis verser sur le chocolat blanc ; 2 faire tremper les feuilles de gélatine dans de l'eau froide pendant 5 minutes, puis les faire fondre au bain-marie une fois ramollies et réserver ; 3 mélanger uniformément la préparation au chocolat blanc et la gélatine fondue, puis incorporer la crème fouettée en plusieurs fois ; 4 verser dans le moule, lisser la surface autant que possible et réfrigérer pendant 20 min ; 5（Mousse à la framboise）monter les blancs d'œufs en neige avec 8 g de sucre à vitesse rapide et réserver ; 6 faire tremper les feuilles de gélatine dans de l'eau froide pendant 5 minutes, puis les faire fondre au bain-marie une fois ramollies et réserver ; 7 ajouter le jus de citron et le reste du sucre à la purée de framboises, mélanger au bain-marie jusqu'à l'obtention d'un mélange homogène ; 8 faire ramollir la gélatine dans l'eau froide, la faire fondre au bain-marie, puis l'incorporer à la purée de framboises ; 9 mélanger respectivement la crème fouettée et les blancs en neige avec la purée de fruits ; 10 après avoir mélangé uniformément, verser dans le moule par-dessus la mousse au chocolat blanc ; 11 couper une tranche de biscuit de 5 mm d'épaisseur horizontalement, la déposer sur la mousse et placer au congélateur pendant 4 h.", "raw_material": "Ingrédients : beurre, chocolat blanc, feuilles de gélatine, blancs d'œufs, purée de framboises, crème fouettée, gélatine, glucose, pâte de vanille, crème fouettée, base de biscuit, sucre semoule, jus de citron, feuilles de gélatine, lait, chocolat blanc."}}
{"canonical_name_zh": "费南雪", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:208d0485768c599b585395c4", "language": "French", "question_image_ids": {"dish_image": ["image:75f9b53d24fda871a2340332"], "practice_image": ["image:119200c727bd42a4dea9d2d1", "image:1d4ce75a3d8baec22a34d176", "image:ae592a3bc55646fb2eac0dae", "image:3c63da69c82862893cea5dc3", "image:a8044abd5621dc655eaef55b", "image:87e5c3a3efc8f5d5e53d0ef0", "image:0e37a6e0a1f2ffa84bfba1c3", "image:3a17a2468610f1038b10668a", "image:4385071b8bed8b7c61e3d7c9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "费南雪", "practice": "1黄油放入锅中加热，先出现大气泡，再转为小而密的气泡，此时关火，完成黄油的焦化，放凉备用。2低粉过筛备用，准备好蛋白。3杏仁粉加入白糖拌匀。4倒入一半的蛋白，拌至无颗粒。5加入蜂蜜搅拌均匀。6再倒入剩下一半的蛋白，搅拌均匀。7倒入焦化好放凉的黄油，搅拌均匀。8把拌好的蛋糕糊装到裱花袋里，挤到模具里，注意不要挤得太满，八分满就好啦，烤箱预热，中层，上下火，195度，烤10分钟左右。9出炉晾凉，就可以食用了。", "raw_material": "原料：低筋粉、杏仁粉、糖、黄油、蛋白、蜂蜜。"}, "source_url": "https://home.meishichina.com/recipe-391059.html", "split": "foreign", "target_text": {"dish_name": "Financier", "practice": "1Mettre le beurre dans une casserole et faire chauffer jusqu'à l'apparition de grosses bulles, puis de bulles petites et denses ; éteindre alors le feu pour terminer la noisettisation du beurre et laisser refroidir. 2Tamiser la farine et réserver, préparer les blancs d'œufs. 3Mélanger la poudre d'amandes et le sucre blanc. 4Verser la moitié des blancs d'œufs et mélanger jusqu'à l'obtention d'une texture lisse sans grumeaux. 5Ajouter le miel et mélanger uniformément. 6Verser le reste des blancs d'œufs et mélanger uniformément. 7Verser le beurre noisette refroidi et mélanger uniformément. 8Transférer l'appareil à gâteau dans une poche à douille et pocher dans les moules ; veiller à ne pas trop remplir, aux huit dixièmes environ. Préchauffer le four, enfourner à mi-hauteur, chaleur de voûte et de sole, à 195°C, et cuire pendant environ 10 minutes. 9Sortir du four et laisser refroidir avant de déguster.", "raw_material": "Ingrédients : farine de blé type 45, poudre d'amandes, sucre, beurre, blancs d'œufs, miel."}}
{"canonical_name_zh": "原味舒芙蕾", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:15b32d532bc3d9747b809956", "language": "French", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "超细腻的美味-----原味舒芙蕾", "practice": "1准备好烤碗，在烤碗内层抹一层黄油，然后把糖粉倒入，晃动糖粉，使其在碗内壁均匀分布。2牛奶、黄油和5克糖放入锅里，小火加热使黄油溶化。3关火，将低粉放入，搅匀。4重新用小火加热，待其成糊状后离火。5面糊稍凉后，放入蛋黄。6搅匀。7蛋白加余下的30克糖搅打至湿性发泡状态。8预热烤箱，将蛋白和蛋黄用翻拌方式混合均匀。9倒入烤碗里9分满，入烤箱烘焙。", "raw_material": "原料：牛奶、黄油、低粉、鸡蛋、糖。"}, "source_url": "https://home.meishichina.com/recipe-143013.html", "split": "foreign", "target_text": {"dish_name": "Soufflé nature", "practice": "1Préparer les ramequins, beurrer l'intérieur, puis y verser le sucre glace et secouer pour le répartir uniformément sur les parois.2Mettre le lait, le beurre et 5 g de sucre dans une casserole, faire chauffer à feu doux jusqu'à ce que le beurre soit fondu.3Éteindre le feu, ajouter la farine et mélanger jusqu'à l'obtention d'un mélange homogène.4Faire chauffer à nouveau à feu doux jusqu'à ce que la préparation épaississe en une pâte, puis retirer du feu.5Une fois la pâte légèrement refroidie, ajouter les jaunes d'œufs.6Bien mélanger.7Monter les blancs d'œufs en neige avec les 30 g de sucre restants jusqu'à l'obtention de pics souples.8Préchauffer le four, puis incorporer délicatement les blancs au mélange de jaunes d'œufs en soulevant la masse.9Verser dans les ramequins jusqu'aux 9/10èmes de la hauteur, puis enfourner pour la cuisson.", "raw_material": "Ingrédients : lait, beurre, farine, œufs, sucre."}}
{"canonical_name_zh": "香草蔓越莓玛德琳", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:7ecb8ea02ca50206423a03ad", "language": "French", "question_image_ids": {"dish_image": ["image:78ce3690f6629e72c45d6a1e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "香草蔓越莓玛德琳", "practice": "1我使用的是法焙客的不粘玛徳琳模2先把低筋面粉和无铅泡打粉过筛备用3鸡蛋和香草糖，细砂糖投进料理盆中4如果没有香草糖的话，就用1/4条香草夹把香草籽刮出来用就可以了混合均匀即可，不用打发哦5将过完筛的低筋面粉和泡打粉，加入蛋液中用手打动打蛋器拌匀。切勿画圈，防止起筯6加入色拉油7面糊中加入色拉油油，拌均匀8将面糊倒入裱花袋中放入冰箱冷藏静置一小时9挤入面糊10在挤好的蛋糕糊中码上少许蔓越莓干有一半我没放蔓越莓干，因为我家最小的宝宝不爱吃所以一半有，一半没有（水果干可按个人喜好11送进事先预好的烤箱，上火185度下火170度，烤15分钟。12等到有高高的小肚子隆起，边缘略变黄，就可以出炉了13成品出炉14成品图15成品图", "raw_material": "原料：低粉、色拉油、鸡蛋、细砂糖、香草糖、泡打粉、蔓越莓干。"}, "source_url": "https://home.meishichina.com/recipe-339001.html", "split": "foreign", "target_text": {"dish_name": "Madeleines à la vanille et aux canneberges", "practice": "1 J'utilise un moule à madeleines antiadhésif de la marque FaBaKe.\n2 Commencer par tamiser la farine de blé tendre (faible en gluten) et la levure chimique sans aluminium, puis réserver.\n3 Mettre les œufs, le sucre vanillé et le sucre en poudre dans un cul-de-poule.\n4 Si vous n'avez pas de sucre vanillé, grattez simplement les graines d'un quart de gousse de vanille. Mélanger uniformément ; il n'est pas nécessaire de fouetter pour faire monter l'appareil.\n5 Ajouter la farine et la levure tamisées au mélange d'œufs. Mélanger à l'aide d'un fouet manuel. Ne pas faire de mouvements circulaires pour éviter de travailler le gluten.\n6 Ajouter l'huile de table.\n7 Incorporer l'huile à la pâte et mélanger de manière homogène.\n8 Verser l'appareil dans une poche à douille et laisser reposer au réfrigérateur pendant une heure.\n9 Pocher la pâte dans les empreintes du moule.\n10 Disposer quelques cranberries séchées sur la pâte pochée. J'en ai laissé la moitié sans cranberries car mon plus jeune enfant ne les aime pas, il y en a donc la moitié avec et la moitié sans (les fruits secs peuvent être ajoutés selon vos préférences).\n11 Enfourner dans un four préchauffé avec une chaleur de 185 °C en haut (voûte) et 170 °C en bas (sole), et laisser cuire pendant 15 minutes.\n12 Dès qu'une belle bosse se forme et que les bords commencent à dorer légèrement, les madeleines peuvent être sorties du four.\n13 Sortie du produit fini.\n14 Photo du produit fini.\n15 Photo du produit fini.", "raw_material": "Ingrédients : farine à gâteau、huile de salade、œufs、sucre semoule、sucre vanillé、levure chimique、canneberges séchées。"}}
{"canonical_name_zh": "香蕉可丽饼", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:4dc2e21d2c67954244aa5328", "language": "French", "question_image_ids": {"dish_image": ["image:047ba41de050b6d3c7ac8c82"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "香蕉可丽饼", "practice": "1所需食材备用。2面粉中倒入牛奶搅拌均匀。3加一勺可可粉继续拌匀。4打入一个鸡蛋继续搅拌均匀（根据自己口味可加黄油和糖）。5用网过去颗粒。6面糊细腻，稠度能上筷子即可。7平底锅加热刷油，盛一勺面糊倒入平底锅，慢慢转动锅，是面糊呈圆形，小火慢煎至边微微翘起即可（类似于班戟皮）。8去出，依次做完。9放入香蕉片，少许玫瑰酱。10撒上核桃碎包裹即可。11低脂低油的可丽饼做好了。12成品图！", "raw_material": "原料：小麦粉、可可粉、鸡蛋、牛奶、香蕉、玫瑰酱。"}, "source_url": "https://home.meishichina.com/recipe-384232.html", "split": "foreign", "target_text": {"dish_name": "Crêpe à la banane", "practice": "1Préparer les ingrédients nécessaires.\n2Verser le lait dans la farine et mélanger jusqu'à l'obtention d'un mélange homogène.\n3Ajouter une cuillère de cacao en poudre et continuer à mélanger uniformément.\n4Incorporer un œuf et continuer à mélanger (du beurre et du sucre peuvent être ajoutés selon votre goût).\n5Passer la préparation au tamis pour éliminer les grumeaux.\n6La pâte doit être lisse et avoir une consistance nappante.\n7Faire chauffer une poêle et la badigeonner d'huile, verser une louche de pâte et faire pivoter la poêle pour former un disque, puis cuire à feu doux jusqu'à ce que les bords se décollent légèrement (similaire à une pâte à crêpe).\n8Retirer et répéter l'opération pour le reste de la pâte.\n9Garnir de rondelles de banane et d'un peu de confiture de rose.\n10Saupoudrer de noix concassées et enrouler.\n11Les crêpes légères et pauvres en matières grasses sont prêtes.\n12Photo du produit fini !", "raw_material": "Ingrédients : farine de blé, cacao en poudre, œufs, lait, bananes, confiture de rose."}}
{"canonical_name_zh": "香醉鹅肝", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:0a362b48b7b78767fc9ea174", "language": "French", "question_image_ids": {"dish_image": ["image:9bdbd76511170dfda0a4703c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "【香醉鹅肝】意想不到的味道", "practice": "11.制作花雕啫喱。准备好花雕酒、高粱酒、清水、鱼胶片。22.将鱼胶片用清水浸泡至软。33.将泡软的鱼胶片10克、清水50克、花雕酒80克、高粱酒20克一起倒入小锅内，煮沸后关火。4晾凉后倒入保鲜盒，如冰箱冷藏室冷藏过夜。5准备好鹅肝酱。6将鹅肝酱用模具分割好，入冰箱冷藏室冷藏。7准备一张千层腐皮。8将腐皮浸泡后过开水焯一下。9做蚝油香醋汁。两勺蚝油、两勺香醋、一勺糖，搅拌均匀。10将鹅肝酱摆放至腐皮上。11将花雕啫喱切碎摆在鹅肝酱上。12浇上蚝油香醋汁即可。", "raw_material": "原料：鹅肝酱、豆腐皮、花雕酒、高粱酒、清水、鱼胶片。"}, "source_url": "https://home.meishichina.com/recipe-106889.html", "split": "foreign", "target_text": {"dish_name": "Foie gras mariné", "practice": "11.Préparation de la gelée au vin de Huadiao. Préparer le vin de Huadiao, la liqueur de sorgho (Gao Liang Jiu), l'eau et les feuilles de gélatine. 22.Faire ramollir les feuilles de gélatine dans de l'eau claire. 33.Verser 10 g de gélatine ramollie, 50 g d'eau, 80 g de vin de Huadiao et 20 g de liqueur de sorgho dans une petite casserole, porter à ébullition puis éteindre le feu. 4Laisser refroidir, verser dans un récipient hermétique et placer au réfrigérateur toute la nuit. 5Préparer la mousse de foie gras. 6Détailler la mousse de foie gras à l'aide d'un emporte-pièce et la placer au réfrigérateur. 7Préparer une feuille de peau de soja (yuba) multicouche. 8Faire tremper la peau de soja puis la blanchir brièvement à l'eau bouillante. 9Préparer la sauce à l'huître et au vinaigre noir. Mélanger deux cuillères de sauce d'huître, deux cuillères de vinaigre noir et une cuillère de sucre, bien mélanger. 10Disposer la mousse de foie gras sur la peau de soja. 11Hacher finement la gelée au Huadiao et la disposer sur la mousse de foie gras. 12Napper de sauce à l'huître et au vinaigre noir pour servir.", "raw_material": "Ingrédients : mousse de foie gras, peaux de tofu, vin de Huadiao, alcool de sorgho, eau, feuilles de gélatine."}}
{"canonical_name_zh": "法式羊排", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:8d2a0ba4229921af071c1eb3", "language": "French", "question_image_ids": {"dish_image": ["image:4c774e963c84b8da8a85a128"], "practice_image": ["image:accd6db76245d6f4a4902b20", "image:21a3680625ab2319cc79b9ae", "image:636ca61fada58ef99f435789", "image:fd6f7915c8fb319aaba6f885", "image:0a994da0fa1ed77d14d7ce42", "image:58362747d9a2442eb03508c6", "image:2cc00f798c9cd47c5669368e", "image:5a47e192456bf1c47dbd30c5", "image:4805ac6274bba3640700eff6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "鲜嫩多汁法式羊排", "practice": "1羊排洗干净。2放入洋葱，盐，蚝油，油，砂糖。3搅拌均匀，封上保鲜膜，冷藏过夜。4平底锅黄油融化后，放入羊排和洋葱，中火慢煎。5反面。6煎羊排的时候，可以煮一点面条和青菜。7羊排煎香煎熟即可摆盘。8近照。9沾点黑椒汁也不错。", "raw_material": "原料：法式羊排、洋葱、黄油、蚝油、盐、糖。"}, "source_url": "https://home.meishichina.com/recipe-528875.html", "split": "foreign", "target_text": {"dish_name": "Côtelettes d'agneau", "practice": "1 Laver les côtes d'agneau. 2 Ajouter l'oignon, le sel, la sauce d'huître, l'huile et le sucre en poudre. 3 Mélanger uniformément, couvrir de film alimentaire et laisser mariner au réfrigérateur toute la nuit. 4 Une fois le beurre fondu dans la poêle, y déposer les côtes d'agneau et l'oignon, puis faire dorer lentement à feu moyen. 5 Retourner. 6 Pendant la cuisson de l'agneau, vous pouvez faire cuire quelques nouilles et des légumes verts. 7 Dresser l'assiette une fois que les côtes d'agneau sont bien saisies et cuites. 8 Gros plan. 9 C'est également délicieux avec un peu de sauce au poivre noir.", "raw_material": "Ingrédients : carré d'agneau, oignon, beurre, sauce d'huître, sel, sucre."}}
{"canonical_name_zh": "黑椒牛排意面套餐", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:776d349dffed0c814f784460", "language": "French", "question_image_ids": {"dish_image": ["image:9ea122ddc279fd80768675a8"], "practice_image": ["image:5f4ebd7400e9d0d90a680203", "image:02bcf065f0cf12bed05880c7", "image:f98dd06b99ed368694659f09", "image:448206eea83c751dd635ca88", "image:c2aeb5d2053d71e3835c6feb", "image:b8b22f334a24bde1013927e7", "image:87f53cb3e49e8b5596ff5528", "image:961b87165eefdd649a85abb9", "image:b40b7e31d7433c867efbd7c0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "黑椒牛排意面套餐", "practice": "1腌制好的黑椒牛排一块（卖牛肉的地方有卖，也可以自己腌制）2自制意面一份3水开下入意面大约煮六七分钟就熟了，捞出备用4锅烧热加入一块黄油融化5放一包黑椒酱6放入意面炒匀关火备用7锅烧热放一块黄油融化8放入牛排煎制八分熟，喜欢全熟的就煎制熟透9装盘，牛排上放黑椒牛排酱，用圣女果和西蓝花装饰（西蓝花提前烫一下）", "raw_material": "原料：牛排、意面、黑胡椒酱、黄油、西蓝花、圣女果。"}, "source_url": "https://home.meishichina.com/recipe-504946.html", "split": "foreign", "target_text": {"dish_name": "Menu steak au poivre et pâtes", "practice": "1 Un steak de bœuf au poivre noir mariné (disponible chez le boucher ou mariné par vos soins)\n2 Une portion de pâtes maison\n3 Une fois l'eau à ébullition, plonger les pâtes et les faire cuire environ six à sept minutes, puis les égoutter et réserver\n4 Faire chauffer une poêle et y faire fondre une noix de beurre\n5 Ajouter un sachet de sauce au poivre noir\n6 Incorporer les pâtes, faire sauter pour bien mélanger, puis éteindre le feu et réserver\n7 Faire chauffer la poêle et y faire fondre une nouvelle noix de beurre\n8 Déposer le steak et le saisir jusqu'à une cuisson à point, ou bien cuit selon votre préférence\n9 Dresser l'assiette, napper le steak de sauce au poivre noir et décorer avec des tomates cerises et du brocoli (blanchir le brocoli au préalable)", "raw_material": "Ingrédients : steak, pâtes, sauce au poivre noir, beurre, brocoli, tomates cerises."}}
{"canonical_name_zh": "法式红烩牛腩", "corrected_cuisine_proposal": "法国菜", "dish_id": "dish:9fbcfa6422fbcb87b7138543", "language": "French", "question_image_ids": {"dish_image": ["image:64f40a8f07d6f16e1c4b7f15"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "法国菜", "source_text": {"dish_name": "（情人节食谱）法式红烩牛腩", "practice": "1准备好食材。2新鲜牛腩洗净后切成块3大火煮至牛肉软烂4捞起沥干水分备用5加入牛肉6加入西红柿、胡萝卜和洋葱7加入番茄酱8加入红酒9加入鸡汤10加入切好块的土豆11加入青豆再煮2分钟12撒上适量迷迭香，即成", "raw_material": "原料：牛腩、西红柿、胡萝卜、姜、红酒、橄榄油、番茄酱、黑胡椒粉、土豆、青豌豆、洋葱、盐、鸡汤、绍兴酒、八角、迷迭香。"}, "source_url": "https://home.meishichina.com/recipe-313939.html", "split": "foreign", "target_text": {"dish_name": "Bœuf Bourguignon", "practice": "1Préparer les ingrédients.2Laver la poitrine de bœuf fraîche et la couper en morceaux3Faire bouillir à feu vif jusqu'à ce que la viande soit tendre4Égoutter et réserver5Ajouter le bœuf6Ajouter les tomates, les carottes et l'oignon7Ajouter la sauce tomate8Ajouter le vin rouge9Ajouter le bouillon de poulet10Ajouter les pommes de terre coupées en morceaux11Ajouter les petits pois et cuire encore 2 minutes12Saupoudrer d'une quantité suffisante de romarin, c'est prêt", "raw_material": "Ingrédients : flanchet de bœuf, tomates, carottes, gingembre, vin rouge, huile d’olive, concentré de tomates, poivre noir moulu, pommes de terre, petits pois, oignon, sel, bouillon de poulet, vin de Shaoxing, anis étoilé, romarin."}}
{"canonical_name_zh": "泰酱鱼丁", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:8e2db630cc9d73c8ee8abd58", "language": "Thai", "question_image_ids": {"dish_image": ["image:053887c3c925fefa37112674"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "三个步骤做出让人回味的经典黄瓜桶盘饰——泰酱鱼丁", "practice": "1主材料备好。2泰式甜辣酱备好，龙俐鱼洗净切成鱼丁，放入姜碎粒、料酒1汤匙、生粉1/2汤匙、胡椒粉1茶匙、盐1茶匙拌匀，腌制20分钟。3黄瓜去皮切丁，黄红椒切成丁备好。4锅内下油烧热，下鱼丁入过油，沥干油份待用。5另锅下油爆香泰酱。6倒入黄瓜、黄红椒粒翻炒片刻。7倒入过了油的鱼丁，微炒片刻。8撒入盐和鸡精炒匀即可。9把做好黄瓜桶盘饰装入少量泰酱鱼丁放入盘子中，盘中盛入泰酱鱼丁即可上桌。10黄瓜桶盘饰做法：取中间相同长短粗细两段黄瓜。11利用适当的工具把中间捣空（不要把底部也掏空了）。12用刀对称切出桶把。13然后把多余的部分去掉。14用牙签穿上桶把。15可爱养眼的黄瓜桶就做出来了。", "raw_material": "原料：龙俐鱼、青椒、红椒、黄瓜、李锦记泰式甜辣酱、料酒、生粉、胡椒粉、盐、姜、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-62186.html", "split": "foreign", "target_text": {"dish_name": "ปลาหั่นเต๋าซอสไทย", "practice": "1เตรียมวัตถุดิบหลักให้พร้อม。2เตรียมน้ำจิ้มไก่ให้พร้อม ล้างเนื้อปลาแพนกาเซียสให้สะอาดแล้วหั่นเป็นลูกเต๋า ใส่ขิงสับละเอียด เหล้าปรุงอาหาร 1 ช้อนโต๊ะ แป้งมัน 1/2 ช้อนโต๊ะ พริกไทยป่น 1 ช้อนชา และเกลือ 1 ช้อนชา คลุกเคล้าให้เข้ากัน หมักทิ้งไว้ 20 นาที。3ปอกเปลือกแตงกวาแล้วหั่นเต๋า เตรียมพริกหวานสีเหลืองและสีแดงหั่นเต๋าให้พร้อม。4ตั้งน้ำมันในกระทะให้ร้อน นำเนื้อปลาลงไปทอดผ่านน้ำมัน สะเด็ดน้ำมันพักไว้。5ตั้งกระทะอีกใบใส่น้ำมัน ผัดน้ำจิ้มไก่ให้ส่งกลิ่นหอม。6ใส่แตงกวาและพริกหวานหั่นเต๋าลงไปผัดครู่หนึ่ง。7ใส่เนื้อปลาที่ผ่านน้ำมันแล้วลงไป ผัดเบาๆ ครู่หนึ่ง。8โรยเกลือและผงปรุงรสไก่ ผัดให้เข้ากันเป็นอันเสร็จ。9นำถังแตงกวาที่เตรียมไว้มาประดับจาน ตักเนื้อปลาผัดซอสใส่ลงในถังแตงกวาเล็กน้อย แล้วตักเนื้อปลาส่วนที่เหลือใส่จานพร้อมเสิร์ฟ。10วิธีทำถังแตงกวาประดับจาน: ใช้แตงกวาส่วนกลาง 2 ท่อนที่มีความยาวและความหนาสม่ำเสมอกัน。11ใช้เครื่องมือที่เหมาะสมคว้านเนื้อตรงกลางออก (ระวังอย่าให้ส่วนก้นทะลุ)。12ใช้มีดกรีดสลักให้เป็นหูหิ้วถังอย่างสมมาตร。13จากนั้นตัดส่วนเกินออก。14ใช้ไม้จิ้มฟันเสียบยึดส่วนหูหิ้วถังไว้。15จะได้ถังแตงกวาที่น่ารักและสวยงามออกมา。", "raw_material": "วัตถุดิบ: ปลาดอรี่, พริกหวานสีเขียว, พริกหวานสีแดง, แตงกวา, ซอสพริกหวานสไตล์ไทย ตราลีคุมกี่, เหล้าจีน, แป้งมันสำปะหลัง, พริกไทยป่น, เกลือ, ขิง, ผงปรุงรสไก่。"}}
{"canonical_name_zh": "冬阴功汤", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:2b2b078fa23384c9edfca466", "language": "Thai", "question_image_ids": {"dish_image": ["image:2f3c06134b60a40cdbefb576"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "冬阴功汤", "practice": "1虾洗净去须。2白贝洗净。3冬阴功料1份网上买来的，有干料包，椰汁包，冬阴功酱。4白菇少许。5白菇与柠檬切片。6鱼露1瓶，如没有，不放也行。7锅烧油，把虾头扭下入锅煸炒出油。8炒成这样。9加入水，水多点才好吃。10水开后放入虾、白菇、白贝。11倒入椰浆，加鱼露一小勺。12煮至白贝壳开，放入柠檬片。13调料己有盐味，不需加盐了。14非常开味可囗。", "raw_material": "原料：基围虾、白贝、柠檬、冬阴功料包、白菇。"}, "source_url": "https://home.meishichina.com/recipe-506794.html", "split": "foreign", "target_text": {"dish_name": "ต้มยำกุ้ง", "practice": "1ล้างกุ้งให้สะอาดและตัดหนวดออก。2ล้างหอยตลับให้สะอาด。3ชุดเครื่องปรุงต้มยำ 1 ชุดที่ซื้อจากออนไลน์ ประกอบด้วยซองสมุนไพรแห้ง กะทิ และน้ำพริกเผาต้มยำ。4เห็ดขาวเล็กน้อย。5หั่นเห็ดขาวและเลมอนเป็นแผ่นบางๆ。6น้ำปลา 1 ขวด หากไม่มีไม่ใส่ก็ได้。7ตั้งกระทะใส่น้ำมัน บิดหัวกุ้งลงในกระทะแล้วผัดจนน้ำมันกุ้งออกมา。8ผัดจนได้ลักษณะแบบนี้。9เติมน้ำลงไป ใส่น้ำเยอะหน่อยจะรสชาติดี。10พอน้ำเดือด ใส่กุ้ง เห็ดขาว และหอยตลับลงไป。11เทกะทิลงไป เติมน้ำปลา 1 ช้อนเล็ก。12ต้มจนหอยตลับฝาเปิดออก แล้วจึงใส่เลมอนฝานลงไป。13ในเครื่องปรุงมีรสเค็มอยู่แล้ว ไม่ต้องเติมเกลือเพิ่ม。14รสชาติอร่อยและเจริญอาหารมาก。", "raw_material": "วัตถุดิบ：กุ้ง, หอยตลับ, เลมอน, เครื่องต้มยำสำเร็จรูป, เห็ดขาว。"}}
{"canonical_name_zh": "冬阴功海鲜汤", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:77a9c6e6fef7f3265fe33479", "language": "Thai", "question_image_ids": {"dish_image": ["image:4fc4a6eb8e5c4bb4eeaa034f"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "冬阴功海鲜汤", "practice": "1准备食材。2热锅放油，放虾头炸出红油。3放入洋葱姜片辣椒等辅料。4放冬阴功姜炒香，加水放香茅一起煮10分钟。5放入虾和哈喇肉等海鲜。6放入蘑菇等食材。7放鱼露、味精和盐调味。8柠檬片和薄荷叶点缀，成品图。", "raw_material": "原料：虾、哈喇肉、洋葱、蘑菇、柠檬、薄荷叶、红辣椒、香茅、姜、冬阴功酱、鱼露。"}, "source_url": "https://home.meishichina.com/recipe-551241.html", "split": "foreign", "target_text": {"dish_name": "ต้มยำทะเล", "practice": "1เตรียมวัตถุดิบ。2ตั้งกระทะให้ร้อนใส่น้ำมัน นำหัวกุ้งลงทอดจนได้น้ำมันกุ้งสีแดง。3ใส่หอมหัวใหญ่ ขิงฝาน พริก และเครื่องเคียงอื่น ๆ。4ใส่ข่าสำหรับต้มยำลงไปผัดจนหอม เติมน้ำและใส่ตะไคร้ลงไปต้มพร้อมกันเป็นเวลา 10 นาที。5ใส่กุ้ง เนื้อหอย และอาหารทะเลอื่น ๆ。6ใส่เห็ดและวัตถุดิบอื่น ๆ。7ปรุงรสด้วยน้ำปลา ผงชูรส และเกลือ。8ตกแต่งด้วยมะนาวฝานและใบสะระแหน่ ภาพอาหารที่เสร็จสมบูรณ์。", "raw_material": "วัตถุดิบ：กุ้ง、เนื้อหอย、หอมหัวใหญ่、เห็ด、มะนาว、ใบสะระแหน่、พริกแดง、ตะไคร้、ขิง、เครื่องต้มยำ、น้ำปลา。"}}
{"canonical_name_zh": "冬阴功火锅", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:15e40dce38a54ca339f7ecdc", "language": "Thai", "question_image_ids": {"dish_image": ["image:a5c6f0fe3a5694464b5400c2"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "冬阴功火锅", "practice": "1材料准备：全部都是网购的干料，雨露和炼乳还有椰粉一般的超市都可以买的到；2锅中放入自己熬好的骨汤和清水，放入香茅干、良姜干、干辣椒、干柠檬叶、青柠一起煮开；3再放入冬阴功酱料；4放入椰粉，放多些味道会更浓郁；5放入炼乳，此时搅拌煮开后汤汁已经非常浓醇美味了；66、再加入少许鱼露；7加盖焖煮10分钟，美味汤底成功了；8选用的虾只要是新鲜的都可以，看各自喜好了；9菌菇是必备的，草菇很鲜美，但家里没有就拿香菇代替了；10加入食材后，滚汤略煮至熟即可;11接下来就可以拿这锅冬阴功火锅汤底来涮配菜吃了。12海鲜是我们家吃火锅的常用菜13还是爱吃的香螺14牛百叶15宝贝最爱吃的鸡鸭血16宽粉条17酣畅淋漓的酸辣锅底，最后来个草莓解解辣吧O(∩_∩)O~", "raw_material": "原料：鲜虾、香菇、高汤、香茅干、良姜干、冬阴功酱、柠檬叶、青柠、香菜、干辣椒。"}, "source_url": "https://home.meishichina.com/recipe-113900.html", "split": "foreign", "target_text": {"dish_name": "ต้มยำกุ้งหม้อไฟ", "practice": "1การเตรียมวัตถุดิบ: วัตถุดิบทั้งหมดเป็นของแห้งที่สั่งซื้อผ่านช่องทางออนไลน์ ส่วนน้ำปลา นมข้นหวาน และกะทิผง สามารถหาซื้อได้ตามซุปเปอร์มาร์เก็ตทั่วไป; 2ใส่ความซุปกระดูกที่เคี่ยวเองและน้ำเปล่าลงในหม้อ ใส่ตะไคร้อบแห้ง ข่าอบแห้ง พริกแห้ง ใบมะกรูดอบแห้ง และมะนาวลงไปต้มจนเดือดพร้อมกัน; 3จากนั้นใส่น้ำพริกเผาต้มยำลงไป; 4ใส่กะทิผง ยิ่งใส่เยอะรสชาติจะยิ่งเข้มข้นและมันนัว; 5ใส่นมข้นหวานลงไป จากนั้นคนให้เข้ากันจนเดือด น้ำซุปจะมีความเข้มข้น หอมมัน และรสชาติกลมกล่อมมาก; 66、เติมน้ำปลาลงไปเล็กน้อย; 7ปิดฝาเคี่ยวต่อประมาณ 10 นาที หัวเชื้อน้ำซุปแสนอร่อยก็เสร็จเรียบร้อย; 8กุ้งที่เลือกใช้ขอแค่เป็นกุ้งสดก็ใช้ได้ทั้งหมด ตามความชอบของแต่ละคนเลย; 9เห็ดเป็นวัตถุดิบที่ขาดไม่ได้ เห็ดฟางจะให้รสชาติที่สดชื่นมาก แต่ถ้าที่บ้านไม่มีก็ใช้เห็ดหอมแทนได้; 10หลังจากใส่เครื่องต่างๆ ลงไปแล้ว ต้มให้น้ำเดือดจนสุกก็พร้อมรับประทาน; 11จากนั้นก็สามารถใช้น้ำซุปต้มยำหม้อไฟนี้ลวกเครื่องเคียงต่างๆ ทานได้เลย; 12อาหารทะเลเป็นวัตถุดิบที่บ้านเรานิยมทานกับหม้อไฟเป็นประจำ; 13หอยหวานของโปรดที่ขาดไม่ได้; 14สไบนาง (ผ้าขี้ริ้ววัว); 15เลือดไก่และเลือดเป็ดของโปรดของเจ้าตัวเล็ก; 16วุ้นเส้นแบน; 17น้ำซุปหม้อไฟรสเปรี้ยวเผ็ดที่กินแล้วสดชื่นสะใจ ตบท้ายด้วยสตรอว์เบอร์รี่สักนิดเพื่อแก้เผ็ด O(∩_∩)O~", "raw_material": "วัตถุดิบ: กุ้งสด, เห็ดหอม, น้ำซุป, ตะไคร้อบแห้ง, ข่าอบแห้ง, เครื่องปรุงต้มยำ, ใบมะกรูด, มะนาว, ผักชี, พริกแห้ง."}}
{"canonical_name_zh": "咖哩通心粉", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:075efb4a7f4a48bb88adcc57", "language": "Thai", "question_image_ids": {"dish_image": ["image:7f98283f09100f62c5dec918"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "咖哩通心粉", "practice": "1锅内放水，水开后下入豌豆和玉米粒2放入通心粉和咖哩块儿3转小火，慢慢把咖哩块儿炒化4小火慢慢煮到通心粉可以轻易用筷子扎透，转大火收汁5一盘混搭的咖哩通心粉就做好了！", "raw_material": "原料：通心粉、豌豆、玉米粒、咖哩块儿。"}, "source_url": "https://home.meishichina.com/recipe-71357.html", "split": "foreign", "target_text": {"dish_name": "มักกะโรนีผัดผงกะหรี่", "practice": "1ใส่น้ำลงในหม้อ เมื่อน้ำเดือดแล้วใส่ถั่วลันเตาและเมล็ดข้าวโพดลงไป2ใส่มักกะโรนีและแกงกะหรี่ก้อนลงไป3ปรับเป็นไฟอ่อน ค่อยๆ คนให้แกงกะหรี่ก้อนละลาย4ใช้ไฟอ่อนเคี่ยวจนมักกะโรนีสามารถใช้ตะเกียบทิ่มทะลุได้ง่าย จากนั้นปรับเป็นไฟแรงเพื่อเคี่ยวน้ำให้งวด5มักกะโรนีแกงกะหรี่สไตล์ผสมผสานหนึ่งจานก็เสร็จเรียบร้อย!", "raw_material": "วัตถุดิบ：มะกะโรนี、ถั่วลันเตา、เมล็ดข้าวโพด、แกงกะหรี่ก้อน。"}}
{"canonical_name_zh": "咖喱牛肉块", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:07bb38d2b3913fcd9fb6c6d4", "language": "Thai", "question_image_ids": {"dish_image": ["image:0ef1561475087e22b06f4ded"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "【咖喱牛肉块】最佳米饭伴侣", "practice": "1焯水后的牛腩清水洗净2香料若干3洋葱半颗，切丝4小火煸出香味儿5煸炒洋葱至软烂6加入牛腩翻炒7材料倒入炖锅8加入椰汁和牛腩齐平9大火烧开，入咖喱粉2勺（10g）10翻炒均匀11炖煮一个半小时后加入胡萝卜块（出锅前20分钟）12撒盐13大火收汁，入彩椒14撒鸡精，出锅15装盘16开饭啦", "raw_material": "原料：牛腩、洋葱、胡萝卜、彩椒、椰汁、小茴香、麻椒花椒、桂皮、丁香、八角。"}, "source_url": "https://home.meishichina.com/recipe-142455.html", "split": "foreign", "target_text": {"dish_name": "แกงกะหรี่เนื้อวัว", "practice": "1ล้างเนื้อสามชั้นที่ลวกแล้วด้วยน้ำสะอาด\n2เครื่องเทศต่าง ๆ\n3หอมหัวใหญ่ครึ่งลูก หั่นซอย\n4ผัดด้วยไฟอ่อนจนส่งกลิ่นหอม\n5ผัดหอมหัวใหญ่จนนุ่ม\n6ใส่เนื้อสามชั้นลงไปผัด\n7เทส่วนผสมลงในหม้อตุ๋น\n8เติมน้ำกะทิให้พอดีท่วมเนื้อ\n9เร่งไฟแรงจนเดือด ใส่ผงกะหรี่ 2 ช้อน (10 กรัม)\n10ผัดให้เข้ากัน\n11ตุ๋นเป็นเวลาหนึ่งชั่วโมงครึ่ง จากนั้นใส่แครอทหั่นชิ้น (20 นาทีก่อนยกออกจากเตา)\n12โรยเกลือ\n13เร่งไฟแรงเพื่อเคี่ยวน้ำให้งวดลง แล้วใส่พริกหวาน\n14โรยผงปรุงรสไก่ แล้วยกออกจากเตา\n15จัดใส่จาน\n16ทานข้าวได้เลย", "raw_material": "วัตถุดิบ：เนื้อสามชั้น、หอมหัวใหญ่、แครอท、พริกหวาน、น้ำมะพร้าว、ยี่หร่า、พริกไทยเสฉวน、อบเชย、กานพลู、โป๊ยกั๊ก。"}}
{"canonical_name_zh": "咖喱羊肉和两个小菜", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:2a98e09953f0ac2674a5d471", "language": "Thai", "question_image_ids": {"dish_image": ["image:e54e205860c9ef062da2da2e"], "practice_image": ["image:d6674c1877facf7ed97c4500", "image:c65d5403100c35a9469743bc", "image:ab3d368db112573f32877cb8", "image:66b4a4c93a12c6acb053b8b6", "image:11771411cb2d962f4f9ba853", "image:9b804cad727880ff7624ae9a", "image:a83ff823da8245f8d4db28d5", "image:5fa437bd36327bf449412721"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "咖喱羊肉和两个小菜", "practice": "1将洋葱和香芹茎放入锅内中火翻炒至洋葱软嫩略带焦糖色。2同时另取锅子将羊肉煎至各面略带焦糖色，锅子要热，否则肉不易上色且会出水，如果出水较多就盛出放置一会儿，等待水分出干，稍候再重新煎过。3将煎好的羊肉放入锅内，入咖喱膏、番茄、胡萝卜，充分搅拌，盐调味，沸腾5min，随后慢炖至羊肉软嫩即可。4将坚果干烤至略带焦糊，冷却使其酥脆，使用研钵捣碎，但不要太碎，留有一些小颗粒最好。5肉快炖好的时候准备快炒蔬菜的料，洗净蔬菜后脱水，相信我，脱水会让你的蔬菜有真正“快炒”的味道。再者，蔬菜是主角的话，能用有机的就用有机的，味道实在大不同。6平底锅内热油至略微起烟，撒入培根和拍扁的蒜瓣煎至焦糖色，会有浓郁的坚果香，保持中高火力，放入红椒，15s后放入撕碎的卷心菜，一撮盐一撮黑胡椒，翻炒至卷心菜边缘略带焦糊，淋入balsamicvinegar，等待酸气散去即可盛盘。7同样，洗干净菠菜后脱水，热油至略微出烟，入蒜蓉，5s后入菠菜，一撮盐，翻炒至菠菜趴下即可。8将坚果碎拌入羊肉中，撒上香菜或者欧芹，看你喜欢，来碗白饭，上桌吧！", "raw_material": "原料：羊肉、洋葱、胡萝卜、西芹茎、番茄、卷心菜、培根、菠菜、核桃仁、蒜瓣、红尖椒、干红椒。"}, "source_url": "https://home.meishichina.com/recipe-104025.html", "split": "foreign", "target_text": {"dish_name": "แกงกะหรี่แกะและเครื่องเคียง 2 อย่าง", "practice": "1将洋葱和香芹茎放入锅内中火翻炒至洋葱软嫩略带焦糖色。2同时另取锅子将羊肉煎至各面略带焦糖色，锅子要热，否则肉不易上色且会出水，如果出水较多就盛出放置一会儿，等待水分出干，稍候再重新煎过。3将煎好的羊肉放入锅内，入咖喱膏、番茄、胡萝卜，充分搅拌，盐调味，沸腾5min，随后慢炖至羊肉软嫩即可。4将坚果干烤至略带焦糊，冷却使其酥脆，使用研钵捣碎，但不要太碎，留有一些小颗粒最好。5肉快炖好的时候准备快炒蔬菜的料，洗净蔬菜后脱水，相信我，脱水会让你的蔬菜有真正“快炒”的味道。再者，蔬菜是主角的话，能用有机的就用有机的，味道实在大不同。6平底锅内热油至略微起烟，撒入培根和拍扁的蒜瓣煎至焦糖色，会有浓郁的坚果香，保持中高火力，放入红椒，15s后放入撕碎的卷心菜，一撮盐一撮黑胡椒，翻炒至卷心菜边缘略带焦糊，淋入balsamicvinegar，等待酸气散去即可盛盘。7同样，洗干净菠菜后脱水，热油至略微出烟，入蒜蓉，5s后入菠菜，一撮盐，翻炒至菠菜趴下即可。8将坚果碎拌入羊肉中，撒上香菜或者欧芹，看你喜欢，来碗白饭，上桌吧！\n\n1ใส่หอมหัวใหญ่และก้านเซลเลอรี่ลงในหม้อ ผัดด้วยไฟกลางจนหอมหัวใหญ่นุ่มและเริ่มเปลี่ยนเป็นสีน้ำตาลคาราเมล 2ในขณะเดียวกัน ให้ใช้กระทะอีกใบจี่เนื้อแกะจนเกิดสีน้ำตาลคาราเมลทั่วทุกด้าน กระทะต้องร้อนจัด มิฉะนั้นเนื้อจะทำสีได้ยากและจะมีน้ำออกมา หากมีน้ำออกมามากเกินไปให้ตักเนื้อพักไว้สักครู่ รอให้น้ำแห้งสนิท แล้วจึงนำกลับไปจี่ใหม่อีกครั้ง 3ใส่เนื้อแกะที่จี่เสร็จแล้วลงในหม้อ ตามด้วยพริกแกงกะหรี่ มะเขือเทศ และแครอท คนให้เข้ากัน ปรุงรสด้วยเกลือ ต้มให้เดือดเป็นเวลา 5 นาที จากนั้นตุ๋นด้วยไฟอ่อนจนเนื้อแกะนุ่มได้ที่ 4นำถั่วไปคั่วแห้งจนเริ่มเกรียมเล็กน้อย พักไว้ให้เย็นเพื่อให้มีความกรอบ จากนั้นใช้ครกโขลกพอหยาบ อย่าให้ละเอียดจนเกินไป ควรให้เหลือเป็นชิ้นเล็กๆ จะดีที่สุด 5เมื่อเนื้อใกล้จะตุ๋นเสร็จแล้ว ให้เตรียมวัตถุดิบสำหรับผัดผัก หลังจากล้างผักสะอาดแล้วต้องสลัดน้ำออกให้แห้งสนิท เชื่อผมเถอะ การทำให้ผักแห้งจะช่วยให้ผักที่ผัดออกมามีรสชาติของ \"การผัดไฟแรง\" อย่างแท้จริง อีกอย่าง หากผักเป็นตัวเอกของจาน ถ้าสามารถใช้ผักออร์แกนิกได้ก็ควรใช้ เพราะรสชาตินั้นแตกต่างกันอย่างสิ้นเชิง 6ตั้งน้ำมันในกระทะก้นแบนจนเริ่มมีควันขึ้นเล็กน้อย ใส่เบคอนและกระเทียมบุบลงไปทอดจนเป็นสีน้ำตาลคาราเมล ซึ่งจะส่งกลิ่นหอมถั่วที่เข้มข้น รักษาความร้อนระดับไฟกลางค่อนข้างสูง ใส่พริกแดงลงไป ผ่านไป 15 วินาทีจึงใส่กะหล่ำปลีที่ฉีกเป็นชิ้นๆ ลงไป โรยเกลือหนึ่งหยิบมือและพริกไทยดำหนึ่งหยิบมือ ผัดจนขอบกะหล่ำปลีเริ่มเกรียมเล็กน้อย พรมด้วยน้ำส้มสายชูบัลซามิก รอจนกลิ่นฉุนของกรดระเหยไปก็ตักใส่จานได้ 7ในทำนองเดียวกัน หลังจากล้างผักโขมและสลัดน้ำจนแห้งแล้ว ให้ตั้งน้ำมันจนเริ่มมีควันขึ้น ใส่กระเทียมสับลงไป ผ่านไป 5 วินาทีจึงใส่ผักโขมและเกลือหนึ่งหยิบมือ ผัดจนผักโขมสลดก็ถือว่าใช้ได้ 8คลุกเคล้าถั่วป่นลงในเนื้อแกะ โรยหน้าด้วยผักชีหรือพาร์สลีย์ตามความชอบ เสิร์ฟพร้อมข้าวสวยร้อนๆ พร้อมขึ้นโต๊ะได้เลย", "raw_material": "วัตถุดิบ：เนื้อแกะ、หอมหัวใหญ่、แครอท、ก้านขึ้นฉ่ายฝรั่ง、มะเขือเทศ、กะหล่ำปลี、เบคอน、ผักปวยเล้ง、วอลนัท、กระเทียม、พริกชี้ฟ้าแดง、พริกแห้ง。"}}
{"canonical_name_zh": "咖喱鸡", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:9573abfc639aca76443e350a", "language": "Thai", "question_image_ids": {"dish_image": ["image:aebf7589ebb8410df3df106c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "咖喱鸡", "practice": "1土豆块、胡萝卜块和鸡肉煮熟备用。2另起锅炒香洋葱后下水和咖喱酱一起烧开。3在下辅料和主料烧开后改小火，最后下三花淡奶和椰浆收汁即可。", "raw_material": "原料：腌制好的鸡腿、水、土豆块、胡萝卜、洋葱、璞真咖喱酱、高达椰浆、三花淡奶。"}, "source_url": "https://home.meishichina.com/recipe-548534.html", "split": "foreign", "target_text": {"dish_name": "แกงกะหรี่ไก่", "practice": "1ต้มมันฝรั่งหั่นเต๋า แครอทหั่นเต๋า และเนื้อไก่ให้สุกเตรียมพักไว้。2ตั้งกระทะอีกใบผัดหอมหัวใหญ่ให้หอม จากนั้นเติมน้ำและพริกแกงกะหรี่ลงไปต้มให้เดือด。3ใส่ส่วนผสมหลักและส่วนผสมรองที่เตรียมไว้ลงไป เมื่อเดือดแล้วให้ลดไฟลงเป็นไฟอ่อน สุดท้ายเติมนมข้นจืดและกะทิ เคี่ยวจนน้ำงวดข้นเป็นอันเสร็จ。", "raw_material": "วัตถุดิบ：สะโพกไก่หมัก、น้ำ、มันฝรั่งหั่นชิ้น、แครอท、หอมหัวใหญ่、ซอสแกงกะหรี่ตรา Puzhen、กะทิตรา Kara、นมข้นจืดตราคาร์เนชัน。"}}
{"canonical_name_zh": "竹签咖喱鱼丸", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:25ac74dbb5b856dc29640619", "language": "Thai", "question_image_ids": {"dish_image": ["image:031888877f0066d355bb3292"], "practice_image": ["image:87cda7bc5b3e08d5078eef31", "image:445365702297801db47e877e", "image:40828b95a355c213f5294f25", "image:32b2606c861ee592f6a3b9d0", "image:b0147ae3f091d0c0b94dd222", "image:d8f23ffb31fcccbdf4cd26e9", "image:22a0aa1eef8938c9a23db2c5", "image:f70f6d13ddf701d3bb7423ac", "image:dd9668d84f35279038901cee"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "小朋友的玩意儿【竹签咖喱鱼丸】", "practice": "1鱼丸解冻，洗净备用。2蒜和洋葱舂成碎末。3适量的浓椰浆水。4砂锅中热少许油爆香蒜末，洋葱末。5加入适量的咖喱粉炒一下。（量多量少个人喜欢）6下鱼丸炒个片刻。7倒入浓椰浆，少许清水盖住鱼丸煮滚转小火焖至汁变浓稠，调下少许盐和鸡精粉，关火焖它些时候让它更入味。（我早上就弄好了，午餐时才吃，所以已经很入味了）8完成的【咖喱鱼丸】我没放很多咖喱粉，所以只有一点点滴辣味，适合小朋友吃。9青红辣椒块（改用水果块也可）过热水，再和鱼丸一起串上竹签就把小朋友的目光给吸引住了！", "raw_material": "原料：鱼丸、青辣椒、红辣椒。"}, "source_url": "https://home.meishichina.com/recipe-72247.html", "split": "foreign", "target_text": {"dish_name": "ลูกชิ้นปลาแกงกะหรี่เสียบไม้", "practice": "1นำลูกชิ้นปลามาละลายน้ำแข็ง ล้างให้สะอาดแล้วพักไว้。2โขลกกระเทียมและหอมหัวใหญ่ให้ละเอียด。3เตรียมน้ำกะทิเข้มข้นในปริมาณที่เหมาะสม。4ตั้งน้ำมันเล็กน้อยในหม้อดินให้ร้อน นำกระเทียมสับและหอมหัวใหญ่สับลงไปผัดจนหอม。5ใส่ผงกะหรี่ในปริมาณที่พอเหมาะลงไปผัดสักครู่（ปริมาณมากน้อยตามความชอบส่วนบุคคล）。6ใส่ลูกชิ้นปลาลงไปผัดสักครู่。7เทกะทิเข้มข้นและน้ำสะอาดเล็กน้อยลงไปให้พอท่วมลูกชิ้นปลา ต้มจนเดือดแล้วปรับเป็นไฟอ่อน เคี่ยวจนน้ำซอสเริ่มงวดและเข้มข้น ปรุงรสด้วยเกลือและผงปรุงรสไก่เล็กน้อย ปิดไฟแล้วพักทิ้งไว้สักครู่เพื่อให้รสชาติซึมเข้าเนื้อ（ฉันทำเสร็จตั้งแต่ตอนเช้าและค่อยรับประทานในมื้อเที่ยง รสชาติจึงเข้าเนื้อดีมาก）。8【ลูกชิ้นปลาแกงกะหรี่】ที่เสร็จสมบูรณ์นี้ ฉันใส่ผงกะหรี่ไม่มากนัก จึงมีความเผ็ดเพียงเล็กน้อย เหมาะสำหรับเด็กๆ รับประทาน。9นำพริกชี้ฟ้าเขียวและแดงหั่นชิ้น（หรือจะเปลี่ยนเป็นชิ้นผลไม้ก็ได้）ไปลวกน้ำร้อน แล้วนำมาเสียบไม้ไผ่สลับกับลูกชิ้นปลา เพียงเท่านี้ก็ดึงดูดความสนใจของเด็กๆ ได้แล้ว！", "raw_material": "วัตถุดิบ：ลูกชิ้นปลา、พริกเขียว、พริกแดง。"}}
{"canonical_name_zh": "咖喱鸡肉饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:cb0c34e37afa62e7f49f2ce4", "language": "Thai", "question_image_ids": {"dish_image": ["image:5acfa5faec610c4d6dd02a83"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "异国风味--咖喱鸡肉饭", "practice": "1将土豆胡萝卜切滚刀块，洋葱切成小正方形，鸡腿肉切丁。2在切好的鸡丁里放少许盐，鸡精，黑胡椒，嫩肉粉，白酒，葱姜蒜粉调味。3用厨房用纸把锅里的水擦干净！一定要擦干净哦~不然马上倒油的时候油会溅起来的~烫着手就不好了。4在锅内倒少许油放洋葱下去炒至有香味出来即可盛出。5再将胡萝卜放入锅内煸炒片刻盛出。6放人土豆煸炒片刻盛出。7倒入鸡肉炒至表面断生。8把刚才煸炒过的土豆，洋葱，胡萝卜，鸡肉一起倒入锅内。9在锅内倒入开水，漫过食材就行。10用大火烧开后转中火或小火煮。11煮至土豆胡萝卜鸡肉快熟时放人咖喱块。如果喜欢硬点的土豆胡萝卜就可以少煮一会，如果喜欢烂烂的土豆胡萝卜就可以多煮一会迟一点放咖喱块。同样想要汤汁多一点就多放一点水，想要粘稠一点就少放点水多煮一会。12这个就是煮好了的咖喱鸡肉，可以配米饭吃也可以配面条。", "raw_material": "原料：鸡腿、土豆、胡萝卜、洋葱、咖喱块。"}, "source_url": "https://home.meishichina.com/recipe-4956.html", "split": "foreign", "target_text": {"dish_name": "ข้าวแกงกะหรี่ไก่", "practice": "1หั่นมันฝรั่งและแครอทเป็นชิ้นแบบเฉียงสลับด้าน (rolling cut) หั่นหอมใหญ่เป็นทรงสี่เหลี่ยมจัตุรัสขนาดเล็ก และหั่นเนื้อสะโพกไก่เป็นทรงลูกเต๋า 2ปรุงรสเนื้อไก่ที่หั่นไว้ด้วยเกลือเล็กน้อย ผงปรุงรสไก่ พริกไทยดำ ผงหมักเนื้อนุ่ม เหล้าขาว และผงต้นหอมขิงกระเทียม 3ใช้กระดาษทิชชู่อเนกประสงค์เช็ดน้ำในกระทะให้แห้งสนิท! ต้องเช็ดให้แห้งสนิทเลยนะ~ มิเช่นนั้นตอนเทน้ำมันลงไป น้ำมันจะกระเด็นขึ้นมาได้~ เดี๋ยวจะลวกมือเอาไม่ดีนะ 4เทน้ำมันเล็กน้อยลงในกระทะ ใส่หอมใหญ่ลงไปผัดจนมีกลิ่นหอมแล้วตักขึ้นพักไว้ 5นำแครอทลงไปผัดในกระทะครู่หนึ่งแล้วตักขึ้นพักไว้ 6นำมันฝรั่งลงไปผัดครู่หนึ่งแล้วตักขึ้นพักไว้ 7ใส่เนื้อไก่ลงไปผัดจนผิวภายนอกเริ่มสุก 8นำมันฝรั่ง หอมใหญ่ แครอท และเนื้อไก่ที่ผัดไว้ก่อนหน้านี้เทรวมกลับลงไปในกระทะ 9เทน้ำเดือดลงในกระทะ ให้ระดับน้ำพอท่วมวัตถุดิบ 10ใช้ไฟแรงต้มจนเดือด จากนั้นปรับเป็นไฟกลางหรือไฟอ่อนเพื่อเคี่ยวต่อ 11ต้มจนมันฝรั่ง แครอท และเนื้อไก่ใกล้จะสุกแล้วจึงใส่แกงกะหรี่ก้อนลงไป หากชอบมันฝรั่งและแครอทแบบเนื้อแข็งหน่อยก็ต้มต่ออีกเพียงครู่เดียว หากชอบแบบเปื่อยนุ่มก็ต้มให้นานขึ้นอีกหน่อยแล้วค่อยใส่แกงกะหรี่ก้อนลงไป ในทำนองเดียวกัน หากต้องการน้ำแกงเยอะหน่อยก็ใส่น้ำเพิ่มอีกนิด หากต้องการความเข้มข้นเหนียวหนืดก็ใส่น้ำให้น้อยลงและเคี่ยวต่ออีกสักพัก 12นี่คือแกงกะหรี่ไก่ที่ปรุงเสร็จเรียบร้อยแล้ว สามารถรับประทานคู่กับข้าวสวยหรือเส้นบะหมี่ก็ได้", "raw_material": "ส่วนผสม：น่องไก่、มันฝรั่ง、แครอท、หอมหัวใหญ่、แกงกะหรี่ก้อน。"}}
{"canonical_name_zh": "微波炉泰汁茄", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:2745ccb3ffa1f9952e53b0ce", "language": "Thai", "question_image_ids": {"dish_image": ["image:3cd5bb11424791d4ff15ea47"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "【微波炉泰汁茄】", "practice": "1茄子洗净切薄片、大蒜拍碎切末。2找个微波炉专用的容器放入茄子，进微波炉高火两分钟。3取出，加入两大勺泰式甜辣酱拌匀。4进微波炉高火再转一分钟，取出，趁热拌入大蒜末即可。", "raw_material": "原料：茄子、大蒜、泰式甜辣酱。"}, "source_url": "https://home.meishichina.com/recipe-19023.html", "split": "foreign", "target_text": {"dish_name": "มะเขือยาวราดซอสไทยไมโครเวฟ", "practice": "1ล้างมะเขือยาวให้สะอาดแล้วหั่นเป็นแผ่นบาง บุบกระเทียมแล้วสับละเอียด。2หาภาชนะสำหรับไมโครเวฟใส่มะเขือยาวลงไป นำเข้าไมโครเวฟไฟแรง 2 นาที。3นำออกมา ใส่ซอสพริกหวานแบบไทย 2 ช้อนโต๊ะ คลุกเคล้าให้เข้ากัน。4นำเข้าไมโครเวฟไฟแรงต่ออีก 1 นาที นำออกมาแล้วใส่กระเทียมสับลงไปคลุกเคล้าในขณะที่ยังร้อนอยู่ พร้อมเสิร์ฟ。", "raw_material": "วัตถุดิบ：มะเขือยาว、กระเทียม、น้ำจิ้มไก่。"}}
{"canonical_name_zh": "无油咖喱烤鸡腿", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:b00a214d6f5497d8925c7569", "language": "Thai", "question_image_ids": {"dish_image": ["image:c2fe2f4f9d903878a2075a3e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "无油咖喱烤鸡腿", "practice": "1准备材料。2小鸡腿洗干净，加入姜丝，现磨黑胡椒拌均匀。3加入盐，生抽拌均匀。4咖喱块放入微波炉，加热至融化取出。5咖喱加入鸡腿里。6用手抓均匀。7放入冰箱冷藏3小时，中间翻动几次。8面粉和生粉加适量水，调成一碗稠稠的面糊。9取一个飞天腿，在面糊里滚一圈，挂一层浆。10再放到面包糠里滚一圈。11把做好的鸡腿，放在盘里。12放入微波炉，先盖上一个盘子（忘记拍照了）。13高火5分钟。14鸡腿翻转一面，取下盖的盘子，再高火5分钟即可。15无油咖喱烤鸡腿。16无油咖喱烤鸡腿。", "raw_material": "原料：鸡腿、咖喱块、生粉、面粉、面包糠、盐、生抽、黑胡椒、姜。"}, "source_url": "https://home.meishichina.com/recipe-406634.html", "split": "foreign", "target_text": {"dish_name": "น่องไก่อบผงกะหรี่ไร้น้ำมัน", "practice": "1เตรียมวัตถุดิบ 2ล้างน่องไก่เล็กให้สะอาด ใส่ขิงซอยและพริกไทยดำบดใหม่ๆ ลงไปคลุกเคล้าให้เข้ากัน 3ใส่เกลือและซีอิ๊วขาวลงไปคลุกเคล้าให้เข้ากัน 4นำแกงกะหรี่ก้อนใส่ไมโครเวฟ อุ่นจนละลายแล้วนำออกมา 5ใส่แกงกะหรี่ลงไปในน่องไก่ 6ใช้มือคลุกเคล้าให้ทั่ว 7นำไปแช่เย็นไว้ 3 ชั่วโมง โดยระหว่างนั้นให้พลิกกลับด้านน่องไก่สองสามครั้ง 8ผสมแป้งหมี่และแป้งมันกับน้ำในปริมาณที่เหมาะสม คนจนกลายเป็นแป้งเปียกที่มีความข้น 9หยิบน่องไก่ขึ้นมาหนึ่งชิ้น นำไปชุบในแป้งเปียกให้ทั่วจนเคลือบผิว 10จากนั้นนำไปคลุกในเกล็ดขนมปังให้ทั่ว 11วางน่องไก่ที่เตรียมเสร็จแล้วลงในจาน 12นำเข้าไมโครเวฟ โดยใช้จานอีกใบปิดฝาไว้ก่อน (ลืมถ่ายรูปขั้นตอนนี้ไว้) 13ใช้ไฟแรงเป็นเวลา 5 นาที 14พลิกน่องไก่กลับอีกด้าน นำจานที่ปิดไว้ออก แล้วใช้ไฟแรงต่ออีก 5 นาทีเป็นอันเสร็จ 15น่องไก่อบแกงกะหรี่สูตรไร้น้ำมัน 16น่องไก่อบแกงกะหรี่สูตรไร้น้ำมัน", "raw_material": "วัตถุดิบ：น่องไก่、แกงกะหรี่ก้อน、แป้งมัน、แป้งสาลี、เกล็ดขนมปัง、เกลือ、ซีอิ๊วขาว、พริกไทยดำ、ขิง。"}}
{"canonical_name_zh": "柠香薄荷烤鱼", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:3b6e361b779fe52d3ee8a611", "language": "Thai", "question_image_ids": {"dish_image": ["image:b7a482d9ff39ee4da73e7c53"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "柠香薄荷烤鱼", "practice": "1鱼处理好之后先洒上少许盐以及胡椒粉。2把水分擦干之后放入烤盘，再涂上少许橄榄油。3烤箱设置180度放入烤盘烤25分钟。4期间烧热锅倒入少许橄榄油，放入洋葱炒片刻。5然后倒入之前调好的酱汁。（柠檬汁、鱼露以及泰国酱汁混合）6略煮片刻后加入薄荷。7然后放入香菜与葱段。8将烤盘取出，倒入煮好的酱汁。9重新放入烤箱继续烤约二十分钟。10在关掉烤箱之前加入九层塔，利用余热两三分钟。11然后取出即可。", "raw_material": "原料：海鱼、洋葱、香菜、葱段、九层塔、薄荷、柠檬汁、鱼露、泰国酱汁、盐、胡椒粉、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-72926.html", "split": "foreign", "target_text": {"dish_name": "ปลาย่างมะนาวสะระแหน่", "practice": "1หลังจากเตรียมปลาเรียบร้อยแล้ว ให้โรยเกลือและพริกไทยป่นเล็กน้อย 2ซับน้ำให้แห้งแล้ววางลงในถาดอบ จากนั้นทาด้วยน้ำมันมะกอกเล็กน้อย 3ตั้งอุณหภูมิเตาอบที่ 180 องศาเซลเซียส นำถาดเข้าอบเป็นเวลา 25 นาที 4ระหว่างนั้นตั้งกระทะให้ร้อน เทน้ำมันมะกอกเล็กน้อย ใส่หอมหัวใหญ่ลงไปผัดสักครู่ 5จากนั้นเทซอสที่เตรียมไว้ก่อนหน้าลงไป (ส่วนผสมของน้ำมะนาว น้ำปลา และซอสไทย) 6เคี่ยวสักครู่แล้วจึงใส่ใบสะระแหน่ 7จากนั้นใส่ผักชีและต้นหอมหั่นท่อน 8นำถาดอบออกมา แล้วราดซอสที่ปรุงเสร็จแล้วลงไป 9นำกลับเข้าเตาอบแล้วอบต่ออีกประมาณ 20 นาที 10ก่อนที่จะปิดเตาอบให้ใส่ใบโหระพาลงไป โดยใช้ความร้อนที่เหลืออบต่อประมาณ 2-3 นาที 11จากนั้นนำออกมาได้เลย", "raw_material": "วัตถุดิบ：ปลาทะเล、หอมหัวใหญ่、ผักชี、ต้นหอม、โหระพา、สะระแหน่、น้ำมะนาว、น้ำปลา、ซอสไทย、เกลือ、พริกไทยป่น、น้ำมันมะกอก。"}}
{"canonical_name_zh": "泰国咖喱 咖喱饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:30a6ca4a711d878a7ab3b0be", "language": "Thai", "question_image_ids": {"dish_image": ["image:e867f66d52f6279a3e6ab0da"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰国咖喱 咖喱饭", "practice": "1所需食材合照2调味品3切成碎末的洋葱,胡萝卜切成丁,土豆切成块,蒜末,鸡肉或牛肉,猪肉切成小块。4水烧开,先放入土豆,看下火力大小。5再加入胡萝卜，中火煮6起油锅,入油,放入洋葱煸炒7再放入汆过水的牛腩.8胡萝卜土豆煮熟9倒入牛肉洋葱粒10依次加入红咖喱酱11加入适量椰浆，当中加入了椰浆来减低辣味和增强香味。12出锅之前，加入适量的鱼露。鱼露是一些泰式料理非常重要的调味料13关火，盛入盘子里，准备开吃14当浇头拌米饭，当主菜，当汤都可以。味道和国内有名的泰国菜馆相比，有过之而无不及。", "raw_material": "原料：牛腩、土豆、胡萝卜、洋葱、泰国红咖喱酱、泰国椰浆、泰国雨露。"}, "source_url": "https://home.meishichina.com/recipe-66559.html", "split": "foreign", "target_text": {"dish_name": "ข้าวราดแกง", "practice": "1รวมรูปภาพวัตถุดิบที่ต้องใช้2เครื่องปรุงรส3หอมหัวใหญ่สับละเอียด,แครอทหั่นเต๋า,มันฝรั่งหั่นเป็นชิ้น,กระเทียมสับ,เนื้อไก่หรือเนื้อวัว,เนื้อหมูหั่นเป็นชิ้นเล็กๆ。4ต้มน้ำให้เดือด,ใส่มันฝรั่งลงไปก่อน,สังเกตระดับความแรงของไฟ业务。5จากนั้นเพิ่มแครอทลงไป，ต้มด้วยไฟกลาง6ตั้งกระทะ,ใส่น้ำมัน,ใส่หอมหัวใหญ่ลงไปผัด7จากนั้นใส่เนื้อน่องลายที่ผ่านการลวกน้ำแล้วลงไป.8ต้มแครอทและมันฝรั่งจนสุก9เทเนื้อวัวและหอมหัวใหญ่ลงไป10ใส่พริกแกงเผ็ดลงไปตามลำดับ11เติมกะทิในปริมาณที่เหมาะสม，โดยมีการเติมกะทิลงไปเพื่อลดความเผ็ดและเพิ่มความหอม。12ก่อนยกออกจากเตา，เติมน้ำปลาในปริมาณที่เหมาะสม。น้ำปลาเป็นเครื่องปรุงรสที่สำคัญมากสำหรับอาหารไทยบางเมนู13ปิดไฟ，ตักใส่จาน，เตรียมพร้อมรับประทาน14จะใช้เป็นน้ำราดข้าว，เป็นจานหลัก，หรือเป็นซุปก็ได้。รสชาติเมื่อเทียบกับร้านอาหารไทยชื่อดังในประเทศแล้ว，ยอดเยี่ยมยิ่งกว่าและไม่มีที่ใดด้อยไปกว่าเลย。", "raw_material": "วัตถุดิบ：เนื้อวัวส่วนท้อง、มันฝรั่ง、แครอท、หอมหัวใหญ่、พริกแกงเผ็ด、กะทิ、น้ำปลา。"}}
{"canonical_name_zh": "榴莲慕斯蛋糕（8寸）", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:e134339fd9072df7d8048819", "language": "Thai", "question_image_ids": {"dish_image": ["image:67704be6506b7f0925bccdf2"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰国榴莲慕斯蛋糕（8寸）", "practice": "1首先我们来回顾蛋糕题所需的材料。还是那句，相对海绵体蛋糕，我更爱戚风体，这个蛋糕题是用5个大号的鸡蛋。蛋糕体：鸡蛋，5个榴莲肉，30克白糖，110克低筋面粉，110克菜油，40克盐，少许泡打粉，2克2将大约30克重的榴莲肉去除来核去掉后，用30-40克的水调成榴莲溶液。个人喜欢残存一点榴莲丝的感觉。3按照我之前的“双色戚风蛋糕”中的做法，将其中70克的咖啡溶液替换成榴莲溶液。4在蛋糕浆中依稀见到榴莲肉的影子。5然后烤箱375华氏度烤35-40分钟，起初摊凉皆可。6将8寸的蛋糕的外圈切去约0.5寸，然后放入8寸的蛋糕模子。7接下来我们来制作慕斯。慕斯所需的材料是：慕斯：榴莲，200克鲜奶油，250克椰子水，30克糖，30克奶粉，10克吉利丁粉，7克热水，10克柠檬汁，适量8将榴莲肉、白糖、奶粉和椰子水加入搅拌器打至顺滑，并将温水兑开吉利丁粉，一并搅拌均匀。9另一边将鲜奶油打至湿性发泡。10将两者混合均匀，记得采用翻底（Fold）的手法。11倒入蛋糕模子，包上保鲜膜，放入冷藏至少4小时。12我们来回顾一下芒果镜面的主要材料。将芒果肉取出后用食物处理器打成泥，将芒果泥、白糖、椰水、柠檬汁炒至略微沸腾，离火倒入用温水开好的吉利丁溶液，搅拌均匀。芒果镜面芒果肉，100克椰子水，1汤匙白糖，15克吉利丁粉，5克热水，10克柠檬汁，适量13将芒果泥、白糖、椰水、柠檬汁炒至略微沸腾，离火倒入用温水开好的吉利丁溶液，搅拌均匀。14均匀地浇在慕斯蛋糕体上即可。15最后我们来欣赏一下成品图。", "raw_material": "原料：鸡蛋、榴莲肉、鲜奶油、椰子水、芒果肉、白糖、低筋面粉、菜油、盐、泡打粉、奶粉、柠檬汁。"}, "source_url": "https://home.meishichina.com/recipe-269394.html", "split": "foreign", "target_text": {"dish_name": "เค้กมูสทุเรียน (8 นิ้ว)", "practice": "1 ก่อนอื่นเรามาทบทวนวัตถุดิบที่ต้องใช้สำหรับตัวเค้กกันก่อนครับ อย่างที่เคยบอกไปว่าเมื่อเทียบกับเค้กเนื้อสปันจ์แล้ว ผมชอบเนื้อชิฟฟ่อนมากกว่า เค้กสูตรนี้จะใช้ไข่ไก่เบอร์ใหญ่ 5 ฟอง ส่วนประกอบตัวเค้ก: ไข่ไก่ 5 ฟอง, เนื้อทุเรียน 30 กรัม, น้ำตาลทราย 110 กรัม, แป้งเค้ก 110 กรัม, น้ำมันพืช 40 กรัม, เกลือเล็กน้อย, ผงฟู 2 กรัม\n2 หลังจากแกะเมล็ดทุเรียนน้ำหนักประมาณ 30 กรัมออกแล้ว ให้ผสมกับน้ำเปล่า 30-40 กรัมจนเป็นน้ำทุเรียน ส่วนตัวผมชอบให้มีความรู้สึกของเส้นใยทุเรียนหลงเหลืออยู่บ้าง\n3 ทำตามขั้นตอนใน \"เค้กชิฟฟ่อนสองสี\" ที่ผมเคยสอนไปก่อนหน้านี้ โดยเปลี่ยนจากส่วนผสมกาแฟ 70 กรัม เป็นน้ำทุเรียนแทน\n4 ในเนื้อเค้กจะเห็นร่องรอยของเนื้อทุเรียนกระจายอยู่ลางๆ\n5 จากนั้นนำเข้าเตาอบที่อุณหภูมิ 375 องศาฟาเรนไฮต์ อบเป็นเวลา 35-40 นาที จะพักให้เย็นในรูปแบบใดก็ได้\n6 ตัดขอบรอบนอกของเค้กขนาด 8 นิ้วออกประมาณ 0.5 นิ้ว แล้วนำใส่ลงในแม่พิมพ์เค้กขนาด 8 นิ้ว\n7 ต่อไปเราจะมาทำส่วนของมูส วัตถุดิบที่ต้องใช้สำหรับมูสคือ: มูส: ทุเรียน 200 กรัม, วิปปิ้งครีม 250 กรัม, น้ำมะพร้าว 30 กรัม, น้ำตาลทราย 30 กรัม, นมผง 10 กรัม, ผงเจลาติน 7 กรัม, น้ำร้อน 10 กรัม, น้ำเลมอนตามความเหมาะสม\n8 นำเนื้อทุเรียน, น้ำตาลทราย, นมผง และน้ำมะพร้าวใส่ลงในเครื่องปั่น ปั่นจนเนื้อเนียนละเอียด จากนั้นละลายผงเจลาตินด้วยน้ำอุ่น แล้วนำไปผสมให้เข้ากัน\n9 อีกด้านหนึ่ง ให้ตีวิปปิ้งครีมจนตั้งยอดอ่อน (Soft peaks)\n10 นำส่วนผสมทั้งสองอย่างมาผสมให้เข้ากัน โดยอย่าลืมใช้เทคนิคการตะล่อมจากก้นอ่าง (Fold)\n11 เทลงในแม่พิมพ์เค้ก คลุมด้วยพลาสติกแรป แล้วนำไปแช่เย็นอย่างน้อย 4 ชั่วโมง\n12 มาทบทวนวัตถุดิบหลักสำหรับหน้ามะม่วง (Mango Mirror) กันครับ หลังจากแกะเนื้อมะม่วงออกมาแล้ว ให้ใช้เครื่องเตรียมอาหารปั่นจนเป็นเนื้อเนียน นำเนื้อมะม่วงบด, น้ำตาลทราย, น้ำมะพร้าว และน้ำเลมอนไปตั้งไฟผัดจนเริ่มเดือดเล็กน้อย ยกออกจากเตาแล้วเทเจลาตินที่ละลายด้วยน้ำอุ่นลงไป คนให้เข้ากัน ส่วนประกอบหน้ามะม่วง: เนื้อมะม่วง 100 กรัม, น้ำมะพร้าว 1 ช้อนโต๊ะ, น้ำตาลทราย 15 กรัม, ผงเจลาติน 5 กรัม, น้ำร้อน 10 กรัม, น้ำเลมอนตามความเหมาะสม\n13 นำเนื้อมะม่วงบด, น้ำตาลทราย, น้ำมะพร้าว และน้ำเลมอนไปตั้งไฟผัดจนเริ่มเดือดเล็กน้อย ยกออกจากเตาแล้วเทเจลาตินที่ละลายด้วยน้ำอุ่นลงไป คนให้เข้ากัน\n14 ราดลงบนตัวเค้กมูสให้สม่ำเสมอก็เป็นอันเสร็จสิ้น\n15 สุดท้ายเรามาชมภาพผลงานที่เสร็จสมบูรณ์กันครับ", "raw_material": "วัตถุดิบ：ไข่ไก่、เนื้อทุเรียน、วิปปิ้งครีม、น้ำมะพร้าว、เนื้อมะม่วง、น้ำตาลทรายขาว、แป้งเค้ก、น้ำมันพืช、เกลือ、ผงฟู、นมผง、น้ำเลมอน。"}}
{"canonical_name_zh": "泰国牛肉色拉", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:ce79d979d2a283d99eff7d8b", "language": "Thai", "question_image_ids": {"dish_image": ["image:e6a7ecb538f52f38dbfdcf60"], "practice_image": ["image:50a0cacff0f058308e86cf70", "image:0b08369aec5da6a87d4a1e51", "image:6a241767190d1f63768b065d", "image:345ce5fbc3dce93ee2721f22", "image:6e0a09520e9006d0cf9b24d9", "image:13bf4e109c8ed858bbc5b6f8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰国牛肉色拉", "practice": "1用黑胡椒腌制牛肉。2将腌制好的牛肉放入锅中煎至三分熟。3将所有食材切成小块。4将薄荷叶碾碎，加入金桔汁和蜂蜜搅拌，挤出汁，加入少许橄榄油搅拌均匀。5将调好的料汁与切好的食材搅拌均匀。6最后重要的一步，美美地摆盘，浇上料汁，over！", "raw_material": "原料：牛肉、小番茄、金桔、柠檬、芒果、薄荷、芹菜、大蒜、豆芽、红辣椒、香菜。"}, "source_url": "https://home.meishichina.com/recipe-333805.html", "split": "foreign", "target_text": {"dish_name": "ยำเนื้อย่าง", "practice": "1หมักเนื้อวัวด้วยพริกไทยดำ。2นำเนื้อวัวที่หมักไว้ลงในกระทะ จี้ให้สุกระดับมีเดียมแรร์ (Medium-rare)。3หั่นวัตถุดิบทั้งหมดให้เป็นชิ้นเล็กๆ。4บดใบสะระแหน่ให้ละเอียด เติมน้ำส้มจี๊ดและน้ำผึ้งลงไปคนให้เข้ากัน คั้นเอาน้ำออกมา จากนั้นเติมน้ำมันมะกอกเล็กน้อยแล้วผสมให้เข้ากัน。5นำน้ำปรุงที่เตรียมไว้มาคลุกเคล้ากับวัตถุดิบที่หั่นไว้ให้เข้ากัน性能。6ขั้นตอนสุดท้ายที่สำคัญ จัดจานให้สวยงาม ราดด้วยน้ำปรุง over！", "raw_material": "วัตถุดิบ：เนื้อวัว、มะเขือเทศราชินี、ส้มจี๊ด、เลมอน、มะม่วง、สะระแหน่、ขึ้นฉ่าย、กระเทียม、ถั่วงอก、พริกแดง、ผักชี。"}}
{"canonical_name_zh": "泰式咖喱冬瓜鸡爪", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:cb253392708e2a5784dc2c34", "language": "Thai", "question_image_ids": {"dish_image": ["image:b1f86e4bf8c817cf6208427f"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式咖喱冬瓜鸡爪", "practice": "1鸡爪处理干净，冬瓜去皮切块2炒锅加色拉油将绿咖喱炒香加4勺椰浆拌匀，下鸡爪、柠檬叶3加入椰浆和椰糖煮5分钟4下冬瓜煮至软，调入鱼露，淋上柠檬汁即可", "raw_material": "原料：鸡爪、冬瓜、柠檬叶、泰式绿咖喱、鱼露、椰糖、椰浆、色拉油、柠檬汁。"}, "source_url": "https://home.meishichina.com/recipe-189003.html", "split": "foreign", "target_text": {"dish_name": "แกงเผ็ดตีนไก่ใส่ฟัก", "practice": "1ล้างทำความสะอาดตีนไก่ ปอกเปลือกฟักเขียวแล้วหั่นเป็นชิ้น2ตั้งกระทะใส่น้ำมันสลัด ผัดพริกแกงเขียวหวานให้หอม เติมกะทิ 4 ช้อนคนให้เข้ากัน ใส่ตีนไก่และใบมะกรูด3เติมกะทิและน้ำตาลมะพร้าว ต้มเป็นเวลา 5 นาที4ใส่ฟักเขียวลงต้มจนนิ่ม ปรุงรสด้วยน้ำปลา ราดด้วยน้ำมะนาว พร้อมเสิร์ฟ", "raw_material": "วัตถุดิบ：ตีนไก่、ฟักเขียว、ใบมะกรูด、พริกแกงเขียวหวาน、น้ำปลา、น้ำตาลมะพร้าว、กะทิ、น้ำมันพืช、น้ำมะนาว。"}}
{"canonical_name_zh": "泰式柠檬酸辣虾", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:4050e8d108fd568ded500021", "language": "Thai", "question_image_ids": {"dish_image": ["image:ffc2416ffd03ce33069107ff"], "practice_image": ["image:43a309b2aa31652f38d1aef1", "image:5aa44f7529a00e1ae6316bfd", "image:8753f90126cea310b50d7632", "image:233d9c8de162366ab0b8d719", "image:a5e69f1e0e2b995a3db8ca33", "image:4fc0340f36c319a5605dbdab", "image:fac8e9c5717367de84f43a2f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式柠檬酸辣虾", "practice": "1准备材料2煮一锅水,水开后，放入虾，虾变色马上捞出，不要煮太久3去虾壳，虾线，把虾头洗干净留着备用（也可以不去虾壳，我家那位嫌吃的时候还得吐壳麻烦，所以我提前去了，虾头只是用来提汤味，一定要洗干净，因为里面很脏的）4锅里放油炒香姜蒜辣椒5倒入虾壳和虾肉翻炒6倒入水，放盐，放柠檬（柠檬去籽，用手把柠檬旋转一下汁就出来了）最后放香菜既可出锅7真的很简单，味道真的很好，酸辣中带有一丝清淡，入口酸酸的，辣辣的，柠檬特有的香味饶舌三日，挥之不绝！32赞！", "raw_material": "原料：虾、柠檬、青红椒、香菜、盐。"}, "source_url": "https://home.meishichina.com/recipe-209251.html", "split": "foreign", "target_text": {"dish_name": "กุ้งนึ่งมะนาว", "practice": "1เตรียมวัตถุดิบ2ต้มน้ำหนึ่งหม้อ เมื่อน้ำเดือดแล้วใส่กุ้งลงไป พอกุ้งเปลี่ยนสีให้รีบตักขึ้นทันที อย่าต้มนานเกินไป3แกะเปลือกกุ้งและดึงเส้นดำออก ล้างหัวกุ้งให้สะอาดแล้วเก็บแยกไว้เตรียมใช้งาน (จะเลือกไม่แกะเปลือกก็ได้ แต่คนที่บ้านบ่นว่าขี้เกียจแกะตอนทาน ฉันเลยแกะออกก่อน ส่วนหัวกุ้งใช้เพื่อดึงรสชาติน้ำซุปเท่านั้น ต้องล้างให้สะอาดเพราะข้างในสกปรกมาก)4ใส่น้ำมันลงในกระทะ ผัดขิง กระเทียม และพริกให้หอม5ใส่เปลือกกุ้งและเนื้อกุ้งลงไปผัด6เติมน้ำ ใส่เกลือ และใส่มะนาว (แกะเมล็ดมะนาวออกก่อน แล้วใช้มือบิดหมุนคั้นน้ำออกมา) สุดท้ายโรยผักชีก็พร้อมตักเสิร์ฟ7ทำง่ายมากจริง ๆ และรสชาติดีมาก รสเปรี้ยวและเผ็ดแฝงด้วยความกลมกล่อม เมื่อทานเข้าไปจะได้รับรสเปรี้ยว ๆ เผ็ด ๆ กลิ่นหอมอันเป็นเอกลักษณ์ของมะนาวนั้นติดตราตรึงใจ อบอวลอยู่ในปากไม่จางหาย! 32 ไลค์", "raw_material": "วัตถุดิบ: กุ้ง, มะนาว, พริกเขียวและแดง, ผักชี, เกลือ."}}
{"canonical_name_zh": "泰式椰汁咖喱虾", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:d06a5f6ac2e9687bf5db8b3b", "language": "Thai", "question_image_ids": {"dish_image": ["image:1d2858a2299a6e6dbbb89764"], "practice_image": ["image:5e3d76edfb5dbe8e87348cd2", "image:a807bb8b78ee5d03be655ff8", "image:a16dfdea778fa9211073040d", "image:5b40861ab35ba2dc4e1cf82e", "image:7a9f72d868fb206b0e2c67c9", "image:db257c629899fd17cdc6df4b", "image:341559da6cd23b0cf39f998d", "image:19cd6f1888e4341df4bcf297", "image:d93fe7162d081bf0c11248e0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式椰汁咖喱虾", "practice": "1葱末蒜末辣椒末切碎2菜花西蓝花热水焯熟3爆香葱末蒜末辣椒末4放入虾，炒至变色5放咖喱6倒入椰汁7挤入柠檬汁，放入西蓝花花菜8大火炖3分钟，OK👌9很好吃哦", "raw_material": "原料：基围虾、西蓝花菜花、葱末、鲜榨椰汁、盐、咖喱、柠檬、辣椒末、蒜末。"}, "source_url": "https://home.meishichina.com/recipe-243384.html", "split": "foreign", "target_text": {"dish_name": "ฉู่ฉี่กุ้ง", "practice": "1สับต้นหอม กระเทียม และพริกให้ละเอียด\n2ลวกกะหล่ำดอกและบรอกโคลีในน้ำเดือดให้สุก\n3ผัดต้นหอม กระเทียม และพริกสับให้หอม\n4ใส่กุ้งลงไป ผัดจนกุ้งเปลี่ยนสี\n5ใส่ผงกะหรี่\n6เทกะทิลงไป\n7บีบน้ำมะนาวลงไป ใส่บรอกโคลีและกะหล่ำดอก\n8เคี่ยวด้วยไฟแรง 3 นาที, OK👌\n9อร่อยมากเลยนะ", "raw_material": "วัตถุดิบ：กุ้งแชบ๊วย、บรอกโคลีและดอกกะหล่ำ、ต้นหอมสับ、กะทิคั้นสด、เกลือ、ผงกะหรี่、เลมอน、พริกสับ、กระเทียมสับ。"}}
{"canonical_name_zh": "泰式椰浆芒果糯米", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:670c930e22da99e93672c9ae", "language": "Thai", "question_image_ids": {"dish_image": ["image:0dbd668a6c228b388129ecd4"], "practice_image": ["image:f51bfea5163ea71ab56f1407", "image:1cdecb75986ce104d260db38", "image:3f91e98134cc5c0a6ad50f7a", "image:e4512e1a4ae47b638aca0cba", "image:8f075ff5587602f2a010d6d3", "image:297e3bd23115b3a06a642be0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式椰浆芒果糯米", "practice": "1提前把糯米浸泡在水里2小时左右2蒸糯米20-30分钟左右直到熟3微火，锅里倒入椰奶4倒入砂糖和盐，煮到砂糖全部融化即关火5把做好的椰浆的5分之4放入蒸糯米里，轻轻搅拌均匀后密封在室温放1个小时左右6切好芒果，等到蒸糯米吸收全部的椰浆，在杯子里或盘子里先放米，上面摆好一些芒果，再适量在顶部撒些步骤4里用完剩下的椰浆和少量芝麻即完成", "raw_material": "原料：芒果、糯米、椰奶、砂糖、盐。"}, "source_url": "https://home.meishichina.com/recipe-176021.html", "split": "foreign", "target_text": {"dish_name": "ข้าวเหนียวมะม่วง", "practice": "1นำข้าวเหนียวแช่น้ำทิ้งไว้ล่วงหน้าประมาณ 2 ชั่วโมง2นึ่งข้าวเหนียวประมาณ 20-30 นาทีจนกระทั่งสุก3ใช้ไฟอ่อน เทกะทิลงในหม้อ4ใส่น้ำตาลทรายและเกลือ ต้มจนกระทั่งน้ำตาลทรายละลายหมดแล้วปิดไฟ5นำน้ำกะทิที่เตรียมไว้ประมาณ 4 ใน 5 ส่วน ใส่ลงในข้าวเหนียวนึ่ง คนเบาๆ ให้เข้ากัน จากนั้นปิดฝาให้สนิท พักไว้ที่อุณหภูมิห้องประมาณ 1 ชั่วโมง6หั่นมะม่วง เมื่อข้าวเหนียวนึ่งดูดซับน้ำกะทิจนหมดแล้ว ตักข้าวเหนียวใส่ถ้วยหรือจาน จัดวางมะม่วงลงไปด้านบน จากนั้นราดน้ำกะทิส่วนที่เหลือจากขั้นตอนที่ 4 ในปริมาณที่เหมาะสมและโรยงาเล็กน้อยลงบนหน้า เป็นอันเสร็จสิ้น", "raw_material": "วัตถุดิบ：มะม่วง、ข้าวเหนียว、กะทิ、น้ำตาลทราย、เกลือ。"}}
{"canonical_name_zh": "泰式煎虾佐土豆泥", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:5f2641d62d2dfcbf361f8bee", "language": "Thai", "question_image_ids": {"dish_image": ["image:6102a13eb0789dbaeaf5cabe"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式煎虾佐土豆泥", "practice": "1将虾处理干净，开背，加入咖喱和蟹黄酱，少许黑胡椒，加入盐和橄榄油调味，腌制15分钟。2胡萝卜，芦笋切丁，和玉米一起放入康宁Visions晶彩养生锅中焯熟。3将牛奶加热，将焯熟后的蔬菜丁放入煮沸，慢慢加入土豆粉同时不停搅拌成土豆泥。4另取锅加油，将腌制好的虾煎熟。5餐盘以土豆泥打底，其上放置泰式煎虾，就OK啦。", "raw_material": "原料：虾仁、咖喱、蟹黄酱、牛奶、土豆粉、胡萝卜、芦笋、玉米粒。"}, "source_url": "https://home.meishichina.com/recipe-286317.html", "split": "foreign", "target_text": {"dish_name": "กุ้งจี่สไตล์ไทยกับมันบด", "practice": "1ล้างทำความสะอาดกุ้ง ผ่าหลัง ใส่ผงกะหรี่และซอสมันปู พริกไทยดำเล็กน้อย ปรุงรสด้วยเกลือและน้ำมันมะกอก หมักทิ้งไว้ 15 นาที 2หั่นแครอทและหน่อไม้ฝรั่งเป็นเต๋า นำไปลวกในหม้อแก้ว Visions จาก Corning พร้อมกับข้าวโพดจนสุก 3นำนมไปอุ่นให้ร้อน ใส่ผักหั่นเต๋าที่ลวกแล้วลงไปต้มจนเดือด ค่อยๆ เติมผงมันฝรั่งลงไปพร้อมกับคนอย่างต่อเนื่องจนกลายเป็นเนื้อมันบด 4ตั้งกระทะอีกใบใส่น้ำมัน นำกุ้งที่หมักไว้ลงไปจี่จนสุก 5ใช้มันบดวางรองที่ก้นจาน จากนั้นวางกุ้งจี่สไตล์ไทยไว้ด้านบน เป็นอันเสร็จเรียบร้อย", "raw_material": "วัตถุดิบ：เนื้อกุ้ง、ผงกะหรี่、ซอสไข่ปู、นมสด、แป้งมันฝรั่ง、แครอท、หน่อไม้ฝรั่ง、เมล็ดข้าวโพด。"}}
{"canonical_name_zh": "泰式甜辣豆腐", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:ac890e54d84bda3a4a41c3ae", "language": "Thai", "question_image_ids": {"dish_image": ["image:88ed68a5d082304fbff7059d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式甜辣豆腐", "practice": "1准备豆腐、柠檬酸辣汁和泰式甜辣酱。2豆腐洗净切大块；葱白切段，葱绿切末；我选的是不老不嫩的豆腐，比老豆腐嫩滑且豆腥味少，但比嫩豆腐又要结实些，不至于一碰就碎，操作起来也更得心应手些。3在做豆腐前我们先来调一个酱汁：碗中加入1小勺老抽和1汤匙柠檬酸辣汁；加入少许的老抽，主要为了上色更好看。4接着再调入2汤匙泰式甜辣酱。5然后加入小半碗清水和2小勺生粉，搅拌均匀，放一旁备用。6平底锅烧热，倒入2汤匙食用油，先下入葱白爆香，再把切好的豆腐放进去。7中火煎至底面金黄后，翻面，继续。8煎到豆腐两面都变成金黄焦香，像这样就可以了。9这时把事先调好的酱汁倒入锅中，盖上锅盖煮开后小火焖1分钟左右。10待豆腐焖至上色且入味，最后转大火收浓汤汁；但切记不要收得太干，留点卤汁淋在豆腐上面，吃起来味道更佳。11盛入盘中，撒上葱花和芝麻点缀提香。12简单快手又好吃的泰式甜辣豆腐就好了。13酱香浓郁，酸辣开胃；夹起一块豆腐放嘴里，外焦里软，咸甜适中且鲜香滑嫩。", "raw_material": "原料：老豆腐、清水、食用油、香葱、老抽、柠檬酸辣汁、泰式甜辣酱。"}, "source_url": "https://home.meishichina.com/recipe-601632.html", "split": "foreign", "target_text": {"dish_name": "เต้าหู้ซอสพริกหวาน", "practice": "1เตรียมเต้าหู้ น้ำยำมะนาวรสเผ็ดเปรี้ยว และน้ำจิ้มไก่ 2ล้างเต้าหู้ให้สะอาดแล้วหั่นเป็นชิ้นใหญ่ ซอยต้นหอมแยกส่วนสีขาวเป็นท่อนและส่วนสีเขียวเป็นสับละเอียด ฉันเลือกใช้เต้าหู้ชนิดที่ไม่แข็งและไม่นิ่มจนเกินไป ซึ่งจะมีความเนียนนุ่มและมีกลิ่นถั่วน้อยกว่าเต้าหู้กระด้าง แต่ก็ยังมีความเฟิร์มกว่าเต้าหู้อ่อน ทำให้ไม่แตกง่ายเวลาปรุงและช่วยให้ประกอบอาหารได้สะดวกยิ่งขึ้น 3ก่อนเริ่มปรุงเต้าหู้ เรามาเตรียมซอสปรุงรสกันก่อน: ใส่ซีอิ๊วดำ 1 ช้อนชา และน้ำยำมะนาวรสเผ็ดเปรี้ยว 1 ช้อนโต๊ะลงในถ้วย การเติมซีอิ๊วดำเล็กน้อยจะช่วยให้สีสันดูน่ารับประทานยิ่งขึ้น 4จากนั้นใส่น้ำจิ้มไก่ลงไป 2 ช้อนโต๊ะ 5ตามด้วยน้ำเปล่าเกือบครึ่งถ้วยและแป้งมัน 2 ช้อนชา คนให้เข้ากันแล้ววางพักไว้ 6ตั้งกระทะก้นแบนให้ร้อน เทน้ำมันพืชลงไป 2 ช้อนโต๊ะ ใส่ต้นหอมส่วนสีขาวลงไปผัดจนหอม จากนั้นใส่เต้าหู้ที่หั่นเตรียมไว้ลงไป 7ใช้ไฟกลางทอดจนด้านล่างเปลี่ยนเป็นสีเหลืองทอง แล้วจึงกลับด้านทอดต่อ 8ทอดจนเต้าหู้ทั้งสองด้านเป็นสีเหลืองทองและมีกลิ่นหอมเกรียมเล็กน้อย ให้ได้ลักษณะดังรูปเป็นอันใช้ได้ 9จากนั้นเทซอสที่เตรียมไว้ลงในกระทะ ปิดฝาหม้อ พอน้ำซอสเดือดแล้วให้ลดไฟลงและเคี่ยวต่อประมาณ 1 นาที 10รอจนเต้าหู้เปลี่ยนสีและดูดซับรสชาติเข้าเนื้อ แล้วจึงเร่งไฟแรงเพื่อเคี่ยวน้ำซอสให้ข้นขึ้น แต่ระวังอย่าให้แห้งจนเกินไป ควรให้เหลือน้ำซอสไว้สำหรับราดบนตัวเต้าหู้เพื่อให้รสชาติดียิ่งขึ้น 11ตักใส่จาน โรยหน้าด้วยต้นหอมซอยและงาขาวเพื่อตกแต่งและเพิ่มความหอม 12เมนูเต้าหู้ซอสหวานเผ็ดสไตล์ไทยที่ทำง่าย รวดเร็ว และอร่อยก็พร้อมเสิร์ฟแล้ว 13รสชาติซอสเข้มข้น เปรี้ยวเผ็ดกำลังดีช่วยเจริญอาหาร เมื่อคีบเต้าหู้เข้าปากจะสัมผัสได้ถึงความกรอบนอกนุ่มใน รสชาติเค็มหวานลงตัว แถมยังมีความหอมสดและเนียนนุ่มเป็นที่สุด", "raw_material": "ส่วนผสม：เต้าหู้แข็ง、น้ำเปล่า、น้ำมันพืช、ต้นหอม、ซีอิ๊วดำ、ซอสมะนาวรสเผ็ดเปรี้ยว、น้ำจิ้มไก่。"}}
{"canonical_name_zh": "泰式生腌螃蟹", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:0a3d271f6c5f2f525b092e07", "language": "Thai", "question_image_ids": {"dish_image": ["image:0cc860d43b5900617ec6abe6"], "practice_image": ["image:1e35306eb9325381f80def20", "image:efa2feb5826f51fe92751ec8", "image:9ff990bd3761d94ab01fa0c7", "image:65bf7d2301c26468cce1ce01", "image:b7c8deff86a2a94e36df94ee", "image:9fc5c94c831ad1a7fca5c95a", "image:fc25598f38d577e5e3ec18ec", "image:984eef40935ab746f8fd4244"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式生腌螃蟹", "practice": "1螃蟹洗净。2去掉腮清理干净。3蟹腿拍一下。4再剁适当大小的块入容器中，放入蒜末。5加入小米辣。6加入香菜末。7鱼露，香油，生抽，糖，柠檬汁拌匀。8入冰箱冷藏一小时以上或过夜口味更好。", "raw_material": "原料：螃蟹、鱼露、香油、蒜末、香菜、小米辣、生抽、柠檬汁、糖。"}, "source_url": "https://home.meishichina.com/recipe-416543.html", "split": "foreign", "target_text": {"dish_name": "ยำปูดอง", "practice": "1 ล้างปูให้สะอาด。2 ดึงเหงือกออกและล้างทำความสะอาดให้หมดจด。3 บุบขาปูพอแตก。4 สับปูเป็นชิ้นขนาดพอเหมาะใส่ลงในภาชนะ แล้วใส่กระเทียมสับ。5 ใส่พริกขี้หนูซอย。6 ใส่ผักชีสับ。7 ใส่น้ำปลา น้ำมันงา ซีอิ๊วขาว น้ำตาล และน้ำมะนาว คลุกเคล้าให้เข้ากัน。8 นำไปแช่เย็นอย่างน้อย 1 ชั่วโมง หรือแช่ค้างคืนเพื่อให้รสชาติดียิ่งขึ้น。", "raw_material": "วัตถุดิบ: ปู, น้ำปลา, น้ำมันงา, กระเทียมสับ, ผักชี, พริกขี้หนู, ซีอิ๊วขาว, น้ำมะนาว, น้ำตาล。"}}
{"canonical_name_zh": "泰式红咖喱虾", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:4b2075110b7d4c2ac5de7467", "language": "Thai", "question_image_ids": {"dish_image": ["image:39ea8deceb1757c9aa62c3ec"], "practice_image": ["image:f48f3504e1d9d355c380a118", "image:540797f42995c2976c03ffc6", "image:4da28775dbe19b3d62d7d3f2", "image:3b26c465ba851af45094f295", "image:7f914d70e71c910f90a0775e", "image:3b4283f4edc1797b90893816", "image:95544698a12216f487099d37", "image:e58a4e548b0019b2246f95c7", "image:197bb51435be189707afa910"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式红咖喱虾--浓浓南国风情", "practice": "1注意椰浆不是椰汁，咖喱酱什么牌子的都可以。2蒜瓣切成末，洋葱切丝，备用。大虾剪掉虾枪虾须、去虾线，洗净虾头中的污物，沿虾背切开，注意不要切断。切开一侧沾干淀粉。3锅内放适量底油，将虾煎至金黄。4煎好的虾吸掉多余的油分，备用。5另取一只锅，将蒜末和洋葱炒至变色。6放入红咖喱酱，小火慢慢炒匀。7加入椰浆，中火烧开。8开锅后放入煎好的大虾，再次煮开锅。（视汤汁的浓稠度调整煮的时间。）9起锅前加入少许红油。10*300ml椰浆几乎就是一整罐，一般一罐大概400ml左右，所以喜欢椰浆味浓的可以都放进去，但是为避免汤汁太过稀，建议中火多熬制一会儿。*红咖喱酱的品牌不同浓度和咸淡都不一样，我买的这款相对比较浓而且较咸，所以2大勺就足够了，而且完全不用再放盐，所以大家做的时候建议事先尝尝咖喱酱的味道再适量增减。*其实制作泰式咖喱最好再放些新鲜的香茅，但是不是那么容易找到（至少普通的超市比较难），所以今天的简略版我就没有放，如果有条件的话，建议还是放一根，味道会不同。*红油其实就是辣椒油，不会变辣就是为了增色，不喜欢或者没有的可以不放。", "raw_material": "原料：椰浆、泰式红咖喱酱、大虾、淀粉、洋葱、大蒜、红油。"}, "source_url": "https://home.meishichina.com/recipe-151044.html", "split": "foreign", "target_text": {"dish_name": "แกงเผ็ดกุ้ง", "practice": "1 โปรดทราบว่ากะทิ (Coconut Milk) ไม่ใช่น้ำมะพร้าว (Coconut Juice) และสามารถใช้พริกแกงยี่ห้อใดก็ได้\n2 สับกระเทียมให้ละเอียด ซอยหอมหัวใหญ่เตรียมไว้ ตัดกรีและหนวดกุ้งออก ดึงเส้นดำออก ล้างทำความสะอาดสิ่งสกปรกในหัวกุ้ง ผ่าตามความยาวของหลังกุ้งโดยระวังอย่าให้เนื้อกุ้งขาดออกจากกัน นำกุ้งด้านที่ผ่าไปคลุกแป้งมันหรือแป้งข้าวโพดแห้งๆ\n3 ใส่น้ำมันในกระทะให้พอเหมาะ นำกุ้งลงทอดจนเป็นสีเหลืองทอง\n4 ซับน้ำมันส่วนเกินออกจากกุ้งที่ทอดเสร็จแล้ว พักเตรียมไว้\n5 ใช้กระทะอีกใบ ผัดกระเทียมสับและหอมหัวใหญ่จนเริ่มเปลี่ยนสี\n6 ใส่พริกแกงเผ็ดลงไป ผัดด้วยไฟอ่อนจนเข้ากันและมีกลิ่นหอม\n7 เติมกะทิลงไป ต้มด้วยไฟกลางจนเดือด\n8 เมื่อน้ำแกงเดือดแล้ว ใส่กุ้งที่ทอดไว้ลงไป ต้มจนเดือดอีกครั้ง (ปรับระยะเวลาการต้มตามความเข้มข้นของน้ำแกงที่ต้องการ)\n9 ก่อนยกขึ้นจากเตา ให้เติมน้ำมันพริกเล็กน้อย\n10 *กะทิปริมาณ 300 มล. เกือบเท่ากับหนึ่งกระป๋อง (ปกติหนึ่งกระป๋องมีปริมาณประมาณ 400 มล.) หากใครชอบรสกะทิเข้มข้นสามารถใส่หมดกระป๋องได้เลย แต่เพื่อป้องกันไม่ให้น้ำแกงใสจนเกินไป แนะนำให้ใช้ไฟกลางเคี่ยวนานขึ้นอีกเล็กน้อย *พริกแกงเผ็ดแต่ละยี่ห้อมีความเข้มข้นและความเค็มแตกต่างกัน ยี่ห้อที่ฉันซื้อค่อนข้างเข้มข้นและเค็ม ดังนั้นใส่เพียง 2 ช้อนโต๊ะก็เพียงพอแล้ว และไม่จำเป็นต้องเติมเกลือเพิ่มอีก จึงขอแนะนำให้ชิมรสชาติของพริกแกงก่อนทำเพื่อปรับปริมาณตามความเหมาะสม *ความจริงแล้วการทำแกงไทยควรใส่ตะไคร้สดด้วย แต่เนื่องจากหาซื้อได้ไม่ง่ายนัก (อย่างน้อยก็ในซูเปอร์มาร์เก็ตทั่วไป) สูตรฉบับย่อนี้จึงไม่ได้ใส่ไว้ หากใครมีความพร้อมแนะนำให้ใส่สักหนึ่งต้น รสชาติจะแตกต่างออกไป *น้ำมันแดงที่จริงก็คือน้ำมันพริก ช่วยเพิ่มสีสันให้สวยงามโดยไม่ทำให้เผ็ดขึ้น หากใครไม่ชอบหรือไม่มียังไม่ต้องใส่ก็ได้", "raw_material": "วัตถุดิบ：กะทิ、พริกแกงแดง、กุ้งสด、แป้ง、หอมหัวใหญ่、กระเทียม、น้ำมันพริก。"}}
{"canonical_name_zh": "泰式绿咖喱鸡", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:bd0cb2ff81bbddce8b5406d1", "language": "Thai", "question_image_ids": {"dish_image": ["image:9a687ebc99997a90c27aa9e9"], "practice_image": ["image:c058eab05447822669f67ffb", "image:95c3f3f4acf17bc1f2ca3422", "image:c609b29412436f4bea8e7e30", "image:b84d2226c7e7cbca916f1110", "image:c7619d376810590a0f797d3a", "image:fd7c559b5bde84928684017d", "image:0373d23f807f326f5cca95ad", "image:a23468a6b115be721be5e6be", "image:f2a23e1c312f2302e7a26de7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式绿咖喱鸡", "practice": "1菜花切成小颗，茄子去皮，切成丁。鸡胸脯肉先片成8mm左右的肉片，再用刀背将鸡肉片拍打松弛，切成鸡柳（鸡片）。2椰浆和咖喱酱事先开好备用。3锅内放入一半的椰浆，小火煮开（好的椰浆在开锅时可以看到表面的椰油）。开锅的椰浆里放入咖喱酱，慢慢匀开，再次烧至开锅。4下入切好的鸡柳，炒至表面发白。5继续下入茄丁和白菜花，翻炒均匀后倒入剩下的一半椰浆。6加入少半碗清水，开大火熬开，炖5-8分钟，调入适量砂糖和食盐。装盘后可挤入柠檬汁（不喜欢的请省略）。7今天的材料是2人份的量。*椰浆一般大盒都是400ml左右，图中我买的是小盒的，所以放一盒半左右（1盒270ml）。*关于清水，如果椰汁足够量不放清水也可以啦。8*咖喱酱会因为品牌不同，浓度和咸度都不同，一定要先少放再试着添加。*如果想吃比较浓稠的，就一直开大火边搅拌边煮，让汤汁多收一些。注意不要糊锅。9*鸡肉的话原则上是用去骨鸡腿肉做的，但是鸡胸脯肉只要拍打松散后再切成鸡柳一样很嫩。*这道菜不用放油，不需要像做其他炖菜一样事先将所有材料都放油炒制，直接往里下就可以。*椰浆是没有甜味的，所以需要依个人口味调入砂糖，我一向喜欢甜食，所以放了大概2汤勺砂糖。*关于炖煮的时间，其实只要茄子和菜花熟了就可以。*最后，甜度、咸度和咖喱的浓度，都可以在所有材料下锅第一次开锅后品尝下再适量添加。", "raw_material": "原料：鸡胸脯肉、椰浆、绿咖喱酱、茄子、白色菜花、柠檬。"}, "source_url": "https://home.meishichina.com/recipe-153940.html", "split": "foreign", "target_text": {"dish_name": "แกงเขียวหวานไก่", "practice": "1 ดอกกะหล่ำหั่นเป็นชิ้นเล็กๆ ปอกเปลือกมะเขือม่วงแล้วหั่นเต๋า ส่วนอกไก่ให้แล่เป็นชิ้นหนาประมาณ 8 มม. จากนั้นใช้สันมีดทุบเนื้อไก่ให้นุ่มลง แล้วจึงหั่นเป็นชิ้นยาว (ไก่ชิ้น)\n2 เตรียมน้ำกะทิและพริกแกงไว้ให้พร้อม\n3 ใส่กะทิครึ่งหนึ่งลงในหม้อ ต้มด้วยไฟอ่อนจนเดือด (กะทิที่ดีจะเห็นน้ำมันมะพร้าวแยกชั้นที่ผิวหน้าเมื่อเดือด) ใส่พริกแกงลงในกะทิที่เดือดแล้ว ค่อยๆ คนให้ละลายเข้ากันจนเดือดอีกครั้ง\n4 ใส่เนื้อไก่ที่หั่นเตรียมไว้ลงไป ผัดจนผิวเนื้อไก่เริ่มเปลี่ยนเป็นสีขาว\n5 ใส่มะเขือม่วงหั่นเต๋าและดอกกะหล่ำตามลงไป ผัดให้เข้ากันแล้วเทกะทิส่วนที่เหลือลงไป\n6 เติมน้ำเปล่าประมาณเกือบครึ่งถ้วย เร่งเป็นไฟแรงจนเดือด เคี่ยวต่อประมาณ 5-8 นาที ปรุงรสด้วยน้ำตาลทรายและเกลือในปริมาณที่เหมาะสม หลังจากจัดใส่จานแล้วสามารถบีบน้ำมะนาวเพิ่มได้ (หากไม่ชอบสามารถข้ามขั้นตอนนี้ได้)\n7 วัตถุดิบในวันนี้สำหรับ 2 ที่ *โดยปกติกะทิกล่องใหญ่จะอยู่ที่ประมาณ 400 มล. ในภาพที่ฉันซื้อมาเป็นกล่องเล็ก จึงใช้ประมาณ 1 กล่องครึ่ง (1 กล่องมี 270 มล.) *สำหรับน้ำเปล่า หากมีปริมาณน้ำกะทิเพียงพอแล้วจะไม่ใส่ก็ได้\n8 *พริกแกงแต่ละยี่ห้อมีความเข้มข้นและความเค็มที่แตกต่างกัน ควรเริ่มใส่แต่น้อยก่อนแล้วค่อยชิมเพื่อเติมเพิ่ม *หากชอบแบบน้ำข้น ให้ใช้ไฟแรงหมั่นคนและเคี่ยวต่อไปเรื่อยๆ เพื่อให้น้ำงวดลง ระวังอย่าให้ไหม้ติดก้นหม้อ\n9 *โดยหลักการแล้ว เมนูนี้ควรใช้เนื้อสะโพกไก่เลาะกระดูก แต่หากใช้อกไก่เพียงแค่ทุบให้นุ่มก่อนหั่นเป็นชิ้นยาว เนื้อสัมผัสก็จะนุ่มเช่นกัน *เมนูนี้ไม่ต้องใส่น้ำมัน ไม่จำเป็นต้องนำวัตถุดิบทั้งหมดไปผัดกับน้ำมันก่อนเหมือนเมนูตุ๋นอื่นๆ สามารถใส่ลงไปได้เลย *น้ำกะทิไม่มีรสหวาน จึงต้องปรุงรสด้วยน้ำตาลทรายตามชอบ ส่วนตัวฉันชอบทานหวานจึงใส่ไปประมาณ 2 ช้อนโต๊ะ *สำหรับระยะเวลาในการเคี่ยว ความจริงแล้วแค่รอให้มะเขือม่วงและดอกกะหล่ำสุกก็เพียงพอ *สุดท้ายนี้ ทั้งความหวาน ความเค็ม และความเข้มข้นของพริกแกง สามารถชิมและปรับแต่งได้หลังจากใส่วัตถุดิบทั้งหมดลงไปและน้ำเดือดในรอบแรก", "raw_material": "วัตถุดิบ：อกไก่、กะทิ、พริกแกงเขียวหวาน、มะเขือ、ดอกกะหล่ำ、มะนาว。"}}
{"canonical_name_zh": "泰式菠萝海鲜饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:d33547a71aaff2317a25bb86", "language": "Thai", "question_image_ids": {"dish_image": ["image:08c993bbdfcc798c77b691c8"], "practice_image": ["image:35d77535f8973ee0a4d7bf9f", "image:1620f121d67197d37d0d0c87", "image:5374af2b59dfae06ecdf9df2", "image:69c85131f86ce3696992568d", "image:9c419a308579128af257bc6c", "image:9bc08ed485556e5f770f9873", "image:c98bfac721f55e959969d0fe", "image:9e93d5ce7007fc2bcdbf45e1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式菠萝海鲜饭", "practice": "1第一步处理菠萝，先把菠萝头部叶子切去，因为叶子有锯齿形边缘，处理菠萝过程中容易割伤手。2把菠萝横过来，在三分之一处切开。3用小一点的刀在菠萝边缘切出方形，里面划出井字形，再用勺子取出果肉。4挖完以后的菠萝用盐水浸泡处理一下，放在一边晾干备用。5准备好材料，虾仁是提前用盐浆过，保证肉质紧实。青豆、胡萝卜粒、玉米粒事先用水烫一下。腰果用小火炒香，备用。6起油锅倒入鸡蛋，刚刚凝固就起锅备用。然后炒开米饭，倒入鸡蛋。加入培根粒、青豆、胡萝卜粒、玉米粒。翻炒，加入泰式咖喱、盐，倒入少许椰浆和鱼露。等米粒吸收水分变得粒粒分明时最后放入菠萝和虾仁。最后加一点点鸡精调味！7把米饭装入菠萝碗里。8最后放上腰果，放上装饰物，香喷喷酸酸甜甜的泰式菠萝海鲜饭就完成了。", "raw_material": "原料：鸡蛋、菠萝、虾仁、鱿鱼粒、玉米粒、培根粒、青豆、泰国米、胡萝卜粒、泰国黄咖喱、鱼露、盐、鸡精、椰浆。"}, "source_url": "https://home.meishichina.com/recipe-261811.html", "split": "foreign", "target_text": {"dish_name": "ข้าวผัดสับปะรดทะเล", "practice": "1ขั้นตอนแรก เตรียมสับปะรด โดยเริ่มจากตัดส่วนใบด้านบนออกก่อน เพราะใบมีขอบหยักเป็นฟันเลื่อย ซึ่งอาจบาดมือได้ง่ายในระหว่างการเตรียมสับปะรด 2วางสับปะรดในแนวนอน แล้วตัดแบ่งตามยาวที่ประมาณ 1 ใน 3 ของผล 3ใช้มีดขนาดเล็กกรีดรอบขอบสับปะรดเป็นรูปสี่เหลี่ยม จากนั้นกรีดเนื้อด้านในเป็นรูปตารางหมากรุก แล้วใช้ช้อนตักเนื้อสับปะรดออกมา 4หลังจากตักเนื้อออกแล้ว ให้นำเปลือกสับปะรดไปแช่ในน้ำเกลือครู่หนึ่ง จากนั้นนำขึ้นมาวางพักไว้ให้แห้งเพื่อเตรียมไว้เป็นภาชนะ 5เตรียมวัตถุดิบ โดยนำเนื้อกุ้งไปหมักกับเกลือไว้ล่วงหน้าเพื่อให้เนื้อแน่นเด้ง นำถั่วลันเตา แครอทหั่นเต๋า และเมล็ดข้าวโพดไปลวกน้ำเตรียมไว้ ส่วนเม็ดมะม่วงหิมพานต์ให้นำไปคั่วด้วยไฟอ่อนจนหอมแล้วพักไว้ 6ตั้งกระทะใส่น้ำมัน เทไข่ไก่ลงไป พอไข่เริ่มจับตัวเป็นก้อนให้ตักขึ้นพักไว้ จากนั้นนำข้าวสวยลงไปผัดให้กระจายตัว แล้วใส่ไข่ที่พักไว้กลับลงไป ตามด้วยเบคอนหั่นเต๋า ถั่วลันเตา แครอท และเมล็ดข้าวโพด ผัดให้เข้ากัน ปรุงรสด้วยผงกะหรี่ เกลือ เติมกะทิและน้ำปลาลงไปเล็กน้อย เมื่อเมล็ดข้าวดูดซึมของเหลวจนร่วนเป็นเม็ดสวยแล้ว จึงใส่เนื้อสับปะรดและกุ้งลงไปท้ายสุด ปรุงรสเพิ่มด้วยผงปรุงรสไก่เล็กน้อย 7ตักข้าวผัดใส่ลงในภาชนะสับปะรดที่เตรียมไว้ 8โรยหน้าด้วยเม็ดมะม่วงหิมพานต์และวางของตกแต่ง ข้าวผัดสับปะรดซีฟู้ดสไตล์ไทยที่หอมกรุ่น รสชาติเปรี้ยวหวานลงตัวก็พร้อมเสร็จสมบูรณ์", "raw_material": "ส่วนผสม：ไข่ไก่、สับปะรด、กุ้ง、ปลาหมึกหั่นเต๋า、เมล็ดข้าวโพด、เบคอนหั่นเต๋า、ถั่วลันเตา、ข้าวไทย、แครอทหั่นเต๋า、ผงกะหรี่ไทย、น้ำปลา、เกลือ、ผงปรุงรสไก่、กะทิ。"}}
{"canonical_name_zh": "泰式虾仁意粉", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:9dddd5967b6ca4a83624a832", "language": "Thai", "question_image_ids": {"dish_image": ["image:d5de311d42441f44d2c12d60"], "practice_image": ["image:f947a4af9569728fa1402091", "image:5124d6f8047d119937ad0e43", "image:58077319f53b93d43c4df67d", "image:691f5afddc245960d0900270", "image:ee4b6586c43cbff88ab06b48", "image:f99852a855f49ddbef72cbbc", "image:fa48c0a187acc52dbeb1735f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式虾仁意粉", "practice": "1西红柿、蘑菇洗干净。2准备意面。3西红柿切粒。4蘑菇切块。5沸水煮熟意面，过冷河，备用。6将少许姜茸蒜茸放在小锅里，爆香，下在碗水，入一大汤匙左右泰式汤料，胡椒面、煮沸，倒入蘑菇、虾仁（最好预先腌下）、意粉、番茄。7煮沸后下盐和鸡精（可不下）、适量糖调味，点几滴香油，即成。", "raw_material": "原料：蝴蝶形意面、虾仁、蘑菇、西红柿、泰式汤料。"}, "source_url": "https://home.meishichina.com/recipe-6739.html", "split": "foreign", "target_text": {"dish_name": "สปาเก็ตตี้ผัดไทยกุ้ง", "practice": "1ล้างมะเขือเทศและเห็ดให้สะอาด 2เตรียมเส้นพาสต้า 3หั่นมะเขือเทศเป็นลูกเต๋า 4หั่นเห็ดเป็นชิ้น 5ต้มเส้นพาสต้าในน้ำเดือดจนสุก นำไปล้างผ่านน้ำเย็นแล้วพักไว้ 6ใส่ขิงสับและกระเทียมสับเล็กน้อยลงในหม้อใบเล็ก ผัดจนหอม เติมน้ำหนึ่งชาม ใส่เครื่องปรุงซุปแบบไทยประมาณ 1 ช้อนโต๊ะ พริกไทยป่น ต้มจนเดือด ใส่เห็ด เนื้อกุ้ง (ควรหมักล่วงหน้า) เส้นพาสต้า และมะเขือเทศ 7หลังจากเดือดแล้ว ปรุงรสด้วยเกลือ ผงปรุงรสไก่ (ไม่ใส่ก็ได้) และน้ำตาลในปริมาณที่พอเหมาะ เหยาะน้ำมันงาเล็กน้อย พร้อมเสิร์ฟ", "raw_material": "ส่วนผสม: พาสต้าทรงผีเสื้อ, เนื้อกุ้ง, เห็ด, มะเขือเทศ, เครื่องปรุงซุปสไตล์ไทย"}}
{"canonical_name_zh": "泰式酸辣凤爪", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:a781ded6e0f0f6ac0833c1ea", "language": "Thai", "question_image_ids": {"dish_image": ["image:3c0f45662d60fd79895b5a3d"], "practice_image": ["image:e097e4915d49c0407c02ca11", "image:1b0e461706e4d2809d3e6768", "image:33bdc06da3f842432506cc16", "image:946353b5661e9bac72a5e94d", "image:da0e3fb72c49708ea52c6fb5", "image:51c455cc9d96031b182a14d6", "image:0335b788552f75312a9bf2d4", "image:955506fe27d10e5f1a1e5d7b", "image:3a51f29ef7e913390545d11e", "image:a648ca5059438b91828e265d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式酸辣凤爪", "practice": "1准备材料，木耳泡发，只用几朵就可以了，我这么多是还有拿一大半炒菜。葱姜蒜切好备用。2先把鸡脚洗干净，切去指甲，剖成两半。3.锅里放水和鸡脚煮，水开后撇去浮沫，然后煮5分钟左右。鸡脚很容易熟不要煮太久，煮太短又会过硬难入味4把煮好的鸡脚捞出放着冰水里面冰镇，这样可以让鸡脚比较有嚼头。5把泡好的木耳切两半，放水里用中火煮，煮8分钟左右就可以了。6黄瓜拍一下切成块。7把鸡脚，黄瓜，木耳全部放入大碗里。8放入葱花，蒜粒，辣椒，放少许酱油，白糖，鱼露，挤进半个柠檬汁，一点点盐和鸡精，拌均就可以了9这道菜也是到餐厅里吃到的，一吃就爱上了它。现在也成了我们的一道家常菜，自己做出来味道也非常棒，每次都是一抢而空意犹未尽，柠檬的酸不刺激，很清爽加上辣真的是一道很好的下饭菜。10辣椒多少可以根据自己的喜好去放", "raw_material": "原料：鸡脚、干木耳、黄瓜、酱油、大蒜、葱花、小红尖椒、盐、柠檬、白糖、鱼露、鸡粉。"}, "source_url": "https://home.meishichina.com/recipe-356830.html", "split": "foreign", "target_text": {"dish_name": "ยำเล็บมือนาง", "practice": "1เตรียมวัตถุดิบ นำเห็ดหูหนูไปแช่น้ำให้พองตัว ใช้เพียงไม่กี่ดอกก็พอ ส่วนที่เห็นเยอะขนาดนี้เพราะฉันยังต้องแบ่งไปทำเมนูผัดด้วย หั่นต้นหอม ขิง และกระเทียมเตรียมไว้ 2ล้างขาไก่ให้สะอาด ตัดเล็บออก แล้วผ่าครึ่ง 3.ใส่น้ำและขาไก่ลงในหม้อเพื่อต้ม เมื่อน้ำเดือดให้ช้อนฟองออก จากนั้นต้มต่อประมาณ 5 นาที ขาไก่สุกง่ายไม่ควรต้มนานเกินไป หากต้มน้อยเกินไปก็จะแข็งและรสชาติเข้าเนื้อยาก 4ตักขาไก่ที่ต้มสุกแล้วแช่ในน้ำแข็งทันที เพื่อให้ขาไก่มีความกรุบเคี้ยวเพลิน 5หั่นเห็ดหูหนูที่แช่น้ำแล้วออกเป็นสองส่วน นำไปต้มในน้ำด้วยไฟกลาง ต้มประมาณ 8 นาทีก็ใช้ได้ 6ตบแตงกวาแล้วหั่นเป็นชิ้น 7นำขาไก่ แตงกวา และเห็ดหูหนูทั้งหมดใส่ลงในชามผสมใบใหญ่ 8ใส่ต้นหอมซอย กระเทียมสับ พริก ใส่ซีอิ๊วขาวเล็กน้อย น้ำตาลทราย น้ำปลา บีบน้ำมะนาวครึ่งซีก ใส่เกลือและผงปรุงรสไก่เล็กน้อย คลุกเคล้าให้เข้ากันก็เสร็จเรียบร้อย 9เมนูนี้เป็นเมนูที่ได้ทานที่ร้านอาหารแล้วรู้สึกติดใจทันที ตอนนี้กลายเป็นเมนูประจำบ้านของเราไปแล้ว ทำเองรสชาติก็ยอดเยี่ยมมาก ทุกครั้งที่ทำจะถูกทานจนเกลี้ยงและยังรู้สึกไม่จุใจ ความเปรี้ยวของมะนาวไม่ระคายเคือง ให้ความรู้สึกสดชื่น เมื่อบวกกับความเผ็ดแล้วถือเป็นเมนูที่ทานกับข้าวได้ดีจริงๆ 10ปริมาณพริกสามารถใส่ได้ตามความชอบของตัวเอง", "raw_material": "วัตถุดิบ：ตีนไก่、เห็ดหูหนูดำแห้ง、แตงกวา、ซีอิ๊วขาว、กระเทียม、ต้นหอมซอย、พริกขี้หนูแดง、เกลือ、มะนาว、น้ำตาลทราย、น้ำปลา、ผงปรุงรสไก่。"}}
{"canonical_name_zh": "泰式酸辣无骨凤爪", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:bd8c9fef3de01f30e2eedd3e", "language": "Thai", "question_image_ids": {"dish_image": ["image:c8402fd5678d80a857587386"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式酸辣无骨凤爪", "practice": "1凤爪加葱姜蒸10分钟冲凉泡200克白醋水泡半小时以上冲出白醋备用2把1个干葱半红椒4根小椒4粒糖蒜20克大蒜30克香菜加25克糖15克鱼露2克鸡粉20克沙司45克柠檬汁用榨汁机打碎3配料处理：青红椒、洋葱切丝，柠檬叶切丝4洋葱切条小西红柿1开2小葱切段拌入凤爪中加入榨的沙拉汁30克拉差酱拌匀即可。", "raw_material": "原料：无骨凤爪、干葱、洋葱、红椒、小西红柿、小葱、小米椒、青柠檬、蒜、香菜、葱、姜、糖蒜、调味料、番茄沙司、沙拉酱、柠檬汁、糖、鱼露、鸡粉、白醋。"}, "source_url": "https://home.meishichina.com/recipe-314998.html", "split": "foreign", "target_text": {"dish_name": "ยำเล็บมือนาง", "practice": "1นำตีนไก่พร้อมต้นหอมและขิงไปนึ่ง 10 นาที ล้างน้ำให้เย็นลงแล้วแช่ในน้ำส้มสายชู 200 กรัม เป็นเวลาอย่างน้อยครึ่งชั่วโมง จากนั้นล้างน้ำส้มสายชูออกพักไว้ 2นำหอมแดง 1 หัว พริกแดงครึ่งเม็ด พริกขี้หนู 4 เม็ด กระเทียมโทนดอง 4 กลีบ กระเทียม 20 กรัม ผักชี 30 กรัม น้ำตาลทราย 25 กรัม น้ำปลา 15 กรัม ผงปรุงรสไก่ 2 กรัม ซอส 20 กรัม และน้ำมะนาว 45 กรัม ปั่นให้ละเอียดด้วยเครื่องปั่น 3การเตรียมเครื่องเคียง: พริกเขียว พริกแดง และหอมใหญ่ซอยเป็นเส้น ใบมะกรูดซอยเป็นเส้นละเอียด 4หอมใหญ่หั่นเป็นเส้นหนา มะเขือเทศราชินีผ่าครึ่ง ต้นหอมหั่นท่อน นำลงไปคลุกผสมกับตีนไก่ ใส่ซอสน้ำสลัดที่ปั่นเตรียมไว้และซอสศรีราชา 30 กรัม คลุกเคล้าให้เข้ากันพร้อมเสิร์ฟ", "raw_material": "วัตถุดิบ：ตีนไก่ถอดกระดูก、หอมแดง、หอมหัวใหญ่、พริกหยวกแดง、มะเขือเทศราชินี、ต้นหอม、พริกขี้หนู、มะนาว、กระเทียม、ผักชี、ต้นหอม、ขิง、กระเทียมดอง、เครื่องปรุงรส、ซอสมะเขือเทศ、น้ำสลัด、น้ำมะนาว、น้ำตาล、น้ำปลา、ผงปรุงรสไก่、น้ำส้มสายชูขาว。"}}
{"canonical_name_zh": "泰式青柠檬蒸鱼", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:ec179ce4806285379925912b", "language": "Thai", "question_image_ids": {"dish_image": ["image:a0248b50e613d642c3590dd1"], "practice_image": ["image:ae22533de99162329b6dd5fa", "image:ef803ee78231aa3175143419", "image:96f41cf2938df3fdca2cbd94", "image:4e1d248a1bfe160816f9fcb1", "image:86cbd9b8028b69910e6c3479", "image:62b8764995eca2328a73a647", "image:f04ec26d22b7f52d3adbf0ad"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式青柠檬蒸鱼", "practice": "1鱼去鳞，去内脏清理干净，将鱼抹干表面水份。2抹上白胡椒粉、料酒和鱼露及盐腌制5分钟。当然也可以在鱼身上划上几刀，可以有效地减少蒸制的时间，使蒸出来的鱼肉更加鲜嫩。3柠檬洗净之后，切成均匀的薄片，把柠檬片铺于鱼盘的边上，把腌制好的鱼放摆入盘中，柠檬片铺于鱼身上，撒上切片的香茅，薄荷叶和迭迷香和小米青红辣椒。将柠檬汁、白糖、姜蒜末调成一碗蒸鱼的酱汁一半淋于鱼上另一半备用。4锅中的汤大火煮沸后，将鱼放入蒸锅的蒸架上。提醒大家一下，蒸鱼的时间要视鱼的大小而定。另外，建议大家在买鱼时，一定先考虑家里蒸锅和盘子的大小，免得买的太大，放不进去，还要切段蒸，那样就会破坏完整性了。5盖上锅盖蒸中大火蒸10分钟。时间视鱼大小，小的鱼一般8分钟便够了。610分钟后，将泰式青柠檬蒸鱼取出，将留下的一半柠檬汁淋于鱼的表面。7夹上一口，是不很开心，简单的蒸鱼又学会一道。", "raw_material": "原料：黄花鱼、白砂糖、柠檬汁、青柠檬、青辣椒、红辣椒、薄荷叶、白胡椒粉、姜、葱、蒜、料酒、盐、鱼露、香茅。"}, "source_url": "https://home.meishichina.com/recipe-313750.html", "split": "foreign", "target_text": {"dish_name": "ปลานึ่งมะนาว", "practice": "1ขูดเกล็ดปลา ควักไส้และทำความสะอาดให้เรียบร้อย จากนั้นซับน้ำที่ผิวปลาให้แห้ง 2หมักด้วยพริกไทยขาว เหล้าสำหรับปรุงอาหาร น้ำปลา และเกลือเป็นเวลา 5 นาที นอกจากนี้ยังสามารถบั้งบนตัวปลาได้ ซึ่งจะช่วยลดเวลาในการนึ่งได้อย่างมีประสิทธิภาพ และทำให้เนื้อปลาที่นึ่งออกมามีความนุ่มนวลและสดใหม่ยิ่งขึ้น 3หลังจากล้างมะนาวสะอาดแล้ว ให้หั่นเป็นแผ่นบางๆ ขนาดเท่ากัน วางแผ่นมะนาวเรียงไว้ที่ขอบจานปลา นำปลาที่หมักเสร็จแล้ววางลงในจาน แล้ววางแผ่นมะนาวทับบนตัวปลา โรยด้วยตะไคร้ซอย ใบสะระแหน่ โรสแมรี่ และพริกขี้หนูเขียวแดง นำน้ำมะนาว น้ำตาลทราย ขิงสับ และกระเทียมสับมาผสมกันเป็นน้ำซอสสำหรับนึ่งปลา ราดลงบนตัวปลาครึ่งหนึ่ง ส่วนอีกครึ่งหนึ่งให้เก็บไว้เตรียมใช้งาน 4เมื่อน้ำในหม้อต้มจนเดือดด้วยไฟแรงแล้ว ให้นำปลาวางลงบนตะแกรงนึ่งในหม้อนึ่ง ขอย้ำเตือนว่าเวลานึ่งปลาขึ้นอยู่กับขนาดของตัวปลา นอกจากนี้ แนะนำว่าเวลาซื้อปลาควรพิจารณาขนาดของหม้อนึ่งและจานที่บ้านก่อน เพื่อป้องกันไม่ให้ซื้อปลาตัวใหญ่เกินไปจนใส่ไม่ได้ จนต้องหั่นปลาเป็นท่อนเพื่อทำการนึ่ง ซึ่งจะทำให้ความสมบูรณ์ของตัวปลาเสียไป 5ปิดฝาหม้อแล้วนึ่งด้วยไฟกลางค่อนข้างแรงเป็นเวลา 10 นาที เวลาในการนึ่งขึ้นอยู่กับขนาดของปลา หากเป็นปลาตัวเล็กโดยทั่วไปนึ่งเพียง 8 นาทีก็เพียงพอแล้ว 6หลังจากผ่านไป 10 นาที นำปลานึ่งมะนาวสไตล์ไทยออกมา แล้วราดน้ำซอสส่วนที่เหลือลงบนตัวปลา 7ลองชิมดูสักคำ รู้สึกภูมิใจใช่ไหมล่ะ ได้เรียนรู้วิธีทำเมนูปลานึ่งง่ายๆ เพิ่มอีกหนึ่งเมนูแล้ว", "raw_material": "วัตถุดิบ：ปลาจาระเม็ดเหลือง、น้ำตาลทรายขาว、น้ำมะนาว、มะนาวเขียว、พริกเขียว、พริกแดง、ใบสะระแหน่、พริกไทยป่นขาว、ขิง、ต้นหอม、กระเทียม、เหล้าจีน、เกลือ、น้ำปลา、ตะไคร้。"}}
{"canonical_name_zh": "泰式香料烤龙利鱼", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:c7526e232aa0a21c28ba6bf5", "language": "Thai", "question_image_ids": {"dish_image": ["image:8dee5b639a463bbd8db7ca26"], "practice_image": ["image:6d0d1af0643ecc0262ed430a", "image:2dc68d5598eab13989bc92e2", "image:439005ffbf1834e1ac44ade5", "image:22617f0cfab62be34b81e414", "image:28a28c25de6daa2c740295fd", "image:cbc8f7550ac32c3ffac30e13", "image:cb86cebf5450f6f8c7cedf60", "image:d680e85051dd4552401d2b0f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式香料烤龙利鱼", "practice": "1主要材料备齐；2先调腌鱼的腌汁，一小块生姜切末，小米椒略切，红葱头切丝；3将略切的生姜、小米椒、红葱头加姜黄粉、柠檬汁、橄榄油、鱼露、椰子水放入料理机打碎，加适量盐和胡椒碎调味调好腌汁；4将龙利鱼切成均等的两块，用腌汁泡上，包上保鲜膜腌制2个小时；5腌好的龙利鱼取出，用油纸包好，放在烤盘上；6烤箱预热到170度，把龙利鱼放在烤箱中层以上下火烤制30分钟；7烤鱼的期间，将芦笋、苦菊、西柚、红葱头、樱桃萝卜用橄榄油、柠檬汁、盐和胡椒粉拌成果蔬沙拉；8待鱼烤好后，在盘中放上适量的沙拉，放上一块烤鱼，将油纸割开，在烤好的龙利鱼表面摆上青柠檬片，在放些加了点酸奶的泰式甜辣酱即可。", "raw_material": "原料：龙利鱼肉、芦笋、苦菊、西柚、红葱头、樱桃萝卜、青柠檬、小米椒、橄榄油、柠檬汁、盐、胡椒碎、生姜、红葱头、姜黄粉、鱼露、椰子水。"}, "source_url": "https://home.meishichina.com/recipe-284782.html", "split": "foreign", "target_text": {"dish_name": "ปลาดอลลี่ย่างสมุนไพร", "practice": "1เตรียมวัตถุดิบหลักให้พร้อม；2เตรียมซอสสำหรับหมักปลาก่อน โดยสับขิงชิ้นเล็กให้ละเอียด หั่นพริกขี้หนูหยาบๆ และซอยหอมแดงเป็นเส้น；3นำขิง พริกขี้หนู และหอมแดงที่หั่นไว้ พร้อมทั้งผงขมิ้น น้ำมะนาว น้ำมันมะกอก น้ำปลา และน้ำมะพร้าว ใส่ลงในเครื่องปั่นแล้วปั่นให้ละเอียด ปรุงรสด้วยเกลือและพริกไทยป่นตามชอบเพื่อให้ได้ซอสหมัก；4หั่นปลาดอรี่เป็นสองชิ้นเท่าๆ กัน นำไปแช่ในซอสหมัก คลุมด้วยพลาสติกแรปแล้วหมักทิ้งไว้ 2 ชั่วโมง；5นำปลาดอรี่ที่หมักเสร็จแล้วออกมา ห่อด้วยกระดาษไขสำหรับทำอาหาร แล้ววางบนถาดอบ；6อุ่นเตาอบล่วงหน้าที่อุณหภูมิ 170 องศาเซลเซียส นำปลาดอรี่วางในเตาอบชั้นกลาง แล้วอบด้วยไฟบน-ล่างเป็นเวลา 30 นาที；7ระหว่างรออบปลา นำหน่อไม้ฝรั่ง ผักกาดหอมฟริเซ่ เกรปฟรุต หอมแดง และแรดิช มาคลุกเคล้ากับน้ำมันมะกอก น้ำมะนาว เกลือ และพริกไทยป่นเพื่อทำเป็นสลัดผักผลไม้；8เมื่อปลาอบสุกแล้ว จัดวางสลัดในปริมาณที่เหมาะสมลงในจาน วางปลาอบลงไปหนึ่งชิ้น กรีดกระดาษไขออก ประดับด้านบนของปลาดอรี่ด้วยมะนาวฝาน จากนั้นราดด้วยน้ำจิ้มไก่ที่ผสมโยเกิร์ตเล็กน้อยเป็นอันเสร็จเรียบร้อย。", "raw_material": "วัตถุดิบ：เนื้อปลาดอลลี่、หน่อไม้ฝรั่ง、ผักฟริเซ่、เกรปฟรุต、หอมแดง、แรดิช、มะนาว、พริกขี้หนู、น้ำมันมะกอก、น้ำเลมอน、เกลือ、พริกไทยบด、ขิง、หอมแดง、ผงขมิ้น、น้ำปลา、น้ำมะพร้าว。"}}
{"canonical_name_zh": "泰式鱼丸咖喱", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:2c1f3897ca7dfecbad49f745", "language": "Thai", "question_image_ids": {"dish_image": ["image:fe60bb4a7574d671dc2fb894"], "practice_image": ["image:bf8b9851a2aa44dbdc56966e", "image:8a6d649bca7d8e43314e5a07", "image:1336e29d959ea12b3734f3cf", "image:4f4bff394ee6e29bfebbb9fb", "image:1448f671d59b5fc6b7aad7b6", "image:0c7251440fa577adb3e6e1dd", "image:22abdb62ba33fa79784338d9", "image:8ecde7df3240ad235e077b74", "image:0f4637b59a2aeb3396f2124e", "image:4fd37ae1f88187a53cf868a5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式鱼丸咖喱", "practice": "1准备食材，所有食材都切成大小差不太多的块状，选择鱼丸的时候，只要不是特别大的都可以。2热锅，倒油，油可以稍微多点，放入洋葱用中小火炒出香味。3放入西红柿，翻炒至出汁。4西红柿炒出红油之后加开水。由于后面还要放椰浆，所以这里的水要比正常量少一点。5放入所有配菜，西蓝花不要放！开大火烧开。6放入咖喱块，补一张咖喱的图，包装盒背面有详细的比例。此时转小火搅拌，让咖喱块完全溶解。7倒入椰浆，我加了一整瓶，椰香非常浓郁。如果第一次做不确定自己口味的话半瓶就可以了。8盖上锅盖，转中小火炖20分钟，由于椰浆比较浓稠，所以中途多翻动搅拌几次。9咖喱快煮好的时候，另烧一锅开水把西蓝花汆烫10秒钟。捞出、抖两下控水，放入咖喱里面。10西蓝花下入咖喱翻炒10秒即可关火，出锅。", "raw_material": "原料：鱼丸、咖喱、椰浆、西兰花、西红柿、洋葱、南瓜、土豆。"}, "source_url": "https://home.meishichina.com/recipe-432312.html", "split": "foreign", "target_text": {"dish_name": "แกงเขียวหวานลูกชิ้นปลา", "practice": "1เตรียมวัตถุดิบ หั่นวัตถุดิบทั้งหมดให้เป็นชิ้นขนาดใกล้เคียงกัน สำหรับลูกชิ้นปลา ตราบใดที่ขนาดไม่ใหญ่เป็นพิเศษก็สามารถใช้ได้ทั้งหมด2ตั้งกระทะให้ร้อน เทน้ำมันลงไป สามารถใส่น้ำมันมากหน่อยได้ ใส่หอมหัวใหญ่ลงไปผัดด้วยไฟอ่อนถึงกลางจนส่งกลิ่นหอม3ใส่มะเขือเทศลงไป ผัดจนนิ่มและเริ่มมีน้ำออกมา4หลังจากผัดมะเขือเทศจนน้ำมันเริ่มเป็นสีแดงแล้วให้เติมน้ำเดือดลงไป เนื่องจากต้องใส่กะทิในภายหลัง ปริมาณน้ำในขั้นตอนนี้จึงควรน้อยกว่าปริมาณปกติเล็กน้อย5ใส่เครื่องเคียงทั้งหมดลงไป ห้ามใส่บรอกโคลี! เร่งไฟแรงให้เดือด6ใส่แกงกะหรี่ก้อนลงไป (แนบรูปภาพแกงกะหรี่ประกอบ อัตราส่วนโดยละเอียดระบุไว้ที่ด้านหลังกล่อง) จากนั้นลดไฟอ่อนและคนให้แกงกะหรี่ก้อนละลายจนหมด7เทกะทิลงไป ฉันใส่ไปทั้งขวดซึ่งจะให้กลิ่นกะทิที่หอมเข้มข้นมาก หากคุณทำเป็นครั้งแรกและไม่แน่ใจในรสชาติที่ต้องการ ใส่เพียงครึ่งขวดก่อนก็ได้8ปิดฝาหม้อ ปรับไฟเป็นระดับอ่อนถึงกลางแล้วเคี่ยวทิ้งไว้ 20 นาที เนื่องจากกะทิมีความเข้มข้นสูง ระหว่างนั้นควรหมั่นคนบ่อยครั้ง9เมื่อแกงกะหรี่ใกล้จะได้ที่ ให้ต้มน้ำอีกหม้อเพื่อลวกบรอกโคลีเป็นเวลา 10 วินาที ตักขึ้น สะบัดน้ำออกเล็กน้อย แล้วใส่ลงในแกงกะหรี่10ใส่บรอกโคลีลงในแกงกะหรี่แล้วผัดต่ออีก 10 วินาที จากนั้นปิดไฟ ตักใส่จานเสิร์ฟ", "raw_material": "วัตถุดิบ：ลูกชิ้นปลา、แกงกะหรี่、กะทิ、บร็อกโคลี、มะเขือเทศ、หอมหัวใหญ่、ฟักทอง、มันฝรั่ง。"}}
{"canonical_name_zh": "泰式鸡肉蜜桃沙拉", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:70556599c1cb97b1769ac6af", "language": "Thai", "question_image_ids": {"dish_image": ["image:b109cb22acb9f1df511b3db5"], "practice_image": ["image:1361cd455552a9dbfdac83ab", "image:e355be9baf95e21a91a99b44", "image:3abc1dd4bf10efa5279336ef", "image:1f7ee3267a1dfc1d370d2cb8", "image:8218f21d1104203ea085b9f8", "image:1dc946a7d8f55a760f3718e8", "image:0fa57afe9bb0697c77f06ed2", "image:95d9bbab35202ae790f3bda4", "image:1fb6cf07ac2aefbe82c293cf", "image:0a91200c0c3022137a3aedb5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式鸡肉蜜桃沙拉", "practice": "1将鸡脯肉用锤松散（如果没有，可以刀背）；2放入盆中，加入适量的盐，料酒，海鲜酱和姜片腌制；3用手按摩，让其充分入味，腌制一个小时；4锅中放入适量的油，下入鸡脯肉煎制；5煎好的鸡脯肉拿出来放凉；6将鸡脯肉，黄瓜和桃子都切成小丁放入碗中；7加入适量盐和柠檬汁搅拌均匀；8盘中生菜垫底，将初步码味的沙拉放入其中；9再在表面上撒些泰式辣椒酱；10端上桌啦。", "raw_material": "原料：鸡脯肉、油桃、黄瓜、生菜。"}, "source_url": "https://home.meishichina.com/recipe-127680.html", "split": "foreign", "target_text": {"dish_name": "สลัดไก่พีชสไตล์ไทย", "practice": "1นำเนื้ออกไก่มาทุบให้นุ่มด้วยค้อนทุบเนื้อ (หากไม่มี สามารถใช้สันมีดแทนได้)；2ใส่ลงในชามผสม เติมเกลือ เหล้าสำหรับปรุงอาหาร ซอสไฮซิน และขิงแผ่นในปริมาณที่เหมาะสมเพื่อหมัก；3นวดด้วยมือเพื่อให้รสชาติซึมซับเข้าเนื้ออย่างทั่วถึง หมักทิ้งไว้เป็นเวลาหนึ่งชั่วโมง；4เทน้ำมันในปริมาณที่เหมาะสมลงในกระทะ นำเนื้ออกไก่ลงไปจี่；5นำเนื้ออกไก่ที่จี่เสร็จแล้วออกมาพักให้เย็น；6หั่นเนื้ออกไก่ แตงกวา และลูกพีชให้เป็นลูกเต๋าขนาดเล็ก แล้วใส่ลงในชาม；7เติมเกลือและน้ำเลมอนในปริมาณที่เหมาะสม แล้วคลุกเคล้าให้เข้ากัน；8วางผักกาดหอมรองก้นจาน แล้วนำสลัดที่ปรุงรสเบื้องต้นแล้วใส่ลงไป；9ราดด้วยน้ำจิ้มไก่สูตรไทยลงบนด้านหน้า；10ยกเสิร์ฟได้เลย", "raw_material": "ส่วนผสม：อกไก่、เนคทารีน、แตงกวา、ผักกาดหอม。"}}
{"canonical_name_zh": "泰式鸡酱带鱼卷", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:42dadfe37d8ff395e9228c26", "language": "Thai", "question_image_ids": {"dish_image": ["image:e4e92cec980417aa9658fdf0"], "practice_image": ["image:b339752e9d9a0826134a365f", "image:c9eceedb0f561496baa95180", "image:b123346b7c72f503afaacd3b", "image:461514f4a69bd40d549176fa", "image:9c589cdbdb195b1c176e1e55", "image:408be99807fa144872b4f00a", "image:9cfdfdec12bb0306cdc76477"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰式鸡酱带鱼卷", "practice": "1选择国产带鱼三条，肉看着比较厚一点的。2片鱼的时候贴近鱼中间的大梁骨，由鱼尾往头部方向片3把片子来的鱼肉切成三段，倒入盆中加适量盐和料酒腌制一下4鱼骨加盐和料酒腌制后用根串串的签一先穿头部，再穿腰部，后穿尾部，拍上淀粉待用5将腌好的鱼肉从有肉的面卷起来，用牙签固定住，拍上淀粉待用6炸的时候先炸鱼骨，呈金黄色即可，然后插在一半心里美萝卜上，放到盘子中间。鱼卷也炸成金黄色围到盘子周围7最后将泰国鸡酱均匀地涂抹在鱼卷上即可。", "raw_material": "原料：带鱼、泰式鸡酱。"}, "source_url": "https://home.meishichina.com/recipe-371097.html", "split": "foreign", "target_text": {"dish_name": "ปลาดาบม้วนราดน้ำจิ้มไก่", "practice": "1เลือกปลาดาบเงินในประเทศ 3 ตัว เลือกตัวที่เนื้อค่อนข้างหนา 2เวลาแล่ปลาให้แล่ชิดกับกระดูกสันหลังตรงกลางตัวปลา โดยเริ่มแล่จากส่วนหางไปทางส่วนหัว 3นำเนื้อปลาที่แล่ได้มาหั่นเป็น 3 ท่อน ใส่ลงในชามผสม เติมเกลือและเหล้าจีนในปริมาณที่เหมาะสมเพื่อหมักทิ้งไว้สักครู่ 4นำก้างปลามาหมักด้วยเกลือและเหล้าจีน จากนั้นใช้ไม้เสียบเสียบผ่านส่วนหัวก่อน ตามด้วยส่วนลำตัว และส่วนหางตามลำดับ คลุกแป้งมันบางๆ เตรียมไว้ 5นำเนื้อปลาที่หมักแล้วมาม้วนโดยเริ่มจากด้านที่มีเนื้อ ใช้ไม้จิ้มฟันเสียบยึดไว้ คลุกแป้งมันบางๆ เตรียมไว้ 6เวลาทอดให้ทอดก้างปลาก่อนจนเป็นสีเหลืองทอง จากนั้นนำไปเสียบลงบนหัวไชเท้าซินหลี่เหม่ยครึ่งหัว แล้วจัดวางไว้ตรงกลางจาน ส่วนม้วนเนื้อปลาก็ทอดจนเป็นสีเหลืองทองเช่นกันแล้วจัดวางล้อมรอบจาน 7สุดท้ายทาซอสไก่แบบไทย (น้ำจิ้มไก่) ลงบนม้วนเนื้อปลาให้ทั่วเป็นอันเสร็จสิ้น", "raw_material": "วัตถุดิบ: ปลาดาบเงิน, น้ำจิ้มไก่."}}
{"canonical_name_zh": "泰汁青口贝", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:aec90ebf37e7cea916132e0f", "language": "Thai", "question_image_ids": {"dish_image": ["image:83c935eca808846c2cde4dae"], "practice_image": ["image:4d83c63c6f6c92b12e182b96", "image:4b7213dbb069a7c3b0d19db1", "image:c80da837948550106316799a", "image:a0bdc485b43be3b6417e5327", "image:5b425966fee2359855e4ea8a", "image:ba01c32135836e3385e9b8f8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰汁青口贝", "practice": "1备好材料，青口贝刷净外壳，去腮备用；2罗勒切碎、洋葱切小粒、1片生姜切丝、辣椒斜切、大蒜切末；3鱼露、糖、辣椒酱、一半的大蒜末放入小碗中拌匀；4锅中烧开适量的水，加入一片姜片和半杯料酒，放入青口贝煮2分钟，捞出青口贝；5另起过，烧热下油，放入另一半大蒜碎、洋葱、辣椒、姜丝炒香，下入青口贝，加入3中调好的酱汁；6再放入罗勒炒匀，关火，淋上柠檬汁即可。", "raw_material": "原料：青口贝、洋葱、柠檬、大蒜、姜片、红辣椒、罗勒、鱼露、糖、辣椒酱、酒。"}, "source_url": "https://home.meishichina.com/recipe-140478.html", "split": "foreign", "target_text": {"dish_name": "หอยแมลงภู่ซอสไทย", "practice": "1เตรียมวัตถุดิบ ขัดเปลือกหอยแมลงภู่ให้สะอาด ดึงเหงือกออกพักไว้；2สับใบโหระพา หั่นหอมหัวใหญ่เป็นเต๋าเล็ก ซอยขิง 1 แผ่นเป็นเส้น หั่นพริกเฉียง และสับกระเทียมให้ละเอียด；3ผสมน้ำปลา น้ำตาล ซอสพริก และกระเทียมสับครึ่งหนึ่งลงในชามใบเล็กคนให้เข้ากัน；4ต้มน้ำในหม้อให้เดือดในปริมาณที่เหมาะสม ใส่ขิงฝาน 1 แผ่นและเหล้าจีนครึ่งถ้วยลงไป นำหอยแมลงภู่ลงต้ม 2 นาที แล้วตักขึ้น；5ตั้งกระทะใหม่ ใส่น้ำมันให้ร้อน ใส่กระเทียมสับส่วนที่เหลือ หอมหัวใหญ่ พริก และขิงซอยลงไปผัดให้หอม ใส่หอยแมลงภู่ลงไป ตามด้วยซอสที่ปรุงไว้ในขั้นตอนที่ 3；6ใส่ใบโหระพาลงไปผัดให้เข้ากัน จากนั้นปิดไฟ แล้วราดด้วยน้ำมะนาวเป็นอันเสร็จสิ้น。", "raw_material": "วัตถุดิบ：หอยแมลงภู่、หอมหัวใหญ่、เลมอน、กระเทียม、ขิงหั่นแว่น、พริกแดง、โหระพา、น้ำปลา、น้ำตาล、ซอสพริก、เหล้า。"}}
{"canonical_name_zh": "鲜虾冬阴功汤", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:864d83524a21a53b2eb8e78a", "language": "Thai", "question_image_ids": {"dish_image": ["image:1c46b1476e79f61d827f7b98"], "practice_image": ["image:62608b6227e1d233d60de2c4", "image:b6f4389ee6ac21754efcda76", "image:a39dba1363632e696703be0b", "image:77e47c014973ac1b3405c295", "image:52ac99232b5773b4b18a9712", "image:c81b2a074ae655ad42b1e9ae"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰菜自己做——鲜虾冬阴功汤", "practice": "1准备好原材料。2鲜虾去皮去头去除背上的虾线，香菜洗净后切成碎，姜去皮后切成薄片，洋葱切成块。水开了以后放入香菜、西红柿、姜片、洋葱，用中火煮出香味。3放入人工菌中火煮。4放入虾，冬阴功汤料，盐，白胡椒，打掉浮沫。5挤入柠檬汁。6起锅前放入椰汁即可。", "raw_material": "原料：鲜虾、香菜、西红柿、姜片、洋葱、人工菌、冬阴功汤料、柠檬、小米辣、椰汁、盐、鸡精、白胡椒。"}, "source_url": "https://home.meishichina.com/recipe-88611.html", "split": "foreign", "target_text": {"dish_name": "ต้มยำกุ้ง", "practice": "1เตรียมวัตถุดิบให้พร้อม。2แกะเปลือกกุ้งสด เด็ดหัว และผ่าหลังเอาเส้นดำออก ล้างผักชีให้สะอาดแล้วสับให้ละเอียด ปอกเปลือกขิงแล้วหั่นเป็นแว่นบางๆ หั่นหอมใหญ่เป็นชิ้นๆ เมื่อน้ำเดือดแล้ว ใส่ผักชี มะเขือเทศ ขิงแว่น และหอมใหญ่ลงไป ต้มด้วยไฟกลางจนมีกลิ่นหอม。3ใส่เห็ดลงไปต้มด้วยไฟกลาง 。4ใส่กุ้ง เครื่องต้มยำ เกลือ พริกไทยขาว และช้อนฟองออก。5บีบน้ำมะนาวลงไป 。6ใส่กะทิก่อนยกออกจากเตาเป็นอันเสร็จเรียบร้อย。", "raw_material": "วัตถุดิบ：กุ้งสด、ผักชี、มะเขือเทศ、ขิงหั่นแว่น、หอมหัวใหญ่、เห็ด、เครื่องต้มยำสำเร็จรูป、มะนาว、พริกขี้หนู、กะทิ、เกลือ、ผงปรุงรสไก่、พริกไทยขาว。"}}
{"canonical_name_zh": "泰辣面包", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:be4a686fe937150e4f8cf7e1", "language": "Thai", "question_image_ids": {"dish_image": ["image:13ecfe72312dc6c744f89114"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰辣面包", "practice": "1除油外的所有湿性原料。2所有干性原料。3后油法机器揉出膜。4温暖湿润处进行基础发酵。5排气分割成50克*30个；430克*2个；230克*1个，分别滚圆松弛。650克的小面团整形成橄榄型放入船型模进行二次发酵。7其他3个面团分别牛舌法二次卷擀放入2大1小三个吐司模中进行二次发酵。8橄榄型刷蛋液撒白芝麻。9入烤箱120度15分钟。10吐司面包刷蛋液，入烤箱120度40分钟。11看看切片，组织还可以。", "raw_material": "原料：高粉、盐、糖、奶粉、酵母、泰式辣椒酱、油、牛奶、鸡蛋。"}, "source_url": "https://home.meishichina.com/recipe-36544.html", "split": "foreign", "target_text": {"dish_name": "ขนมปังพริกเผา", "practice": "1วัตถุดิบของเหลวทั้งหมด ยกเว้นน้ำมัน。2วัตถุดิบของแห้งทั้งหมด。3นวดด้วยเครื่องจนแป้งเนียนแผ่เป็นฟิล์มได้โดยใช้วิธีเติมน้ำมันทีหลัง (Delayed Oil Method)。4พักแป้งเพื่อหมักรอบแรก (Bulk Fermentation) ในที่อุ่นและชื้น。5ไล่ลมแล้วแบ่งแป้งเป็นขนาด 50 กรัม*30 ชิ้น; 430 กรัม*2 ชิ้น; 230 กรัม*1 ชิ้น ปั้นแต่ละส่วนเป็นก้อนกลมแล้วพักไว้。6นำแป้งโดว์ขนาด 50 กรัมมาขึ้นรูปเป็นทรงมะกอก (ทรงรักบี้) ใส่ลงในพิมพ์รูปเรือเพื่อหมักรอบที่สอง。7แป้งโดว์ที่เหลืออีก 3 ก้อน ให้รีดแผ่เป็นแผ่นยาวแล้วม้วนซ้ำสองรอบ (วิธีลิ้นวัว) จากนั้นใส่ลงในพิมพ์โทสต์ขนาดใหญ่ 2 พิมพ์ และขนาดเล็ก 1 พิมพ์ เพื่อหมักรอบที่สอง。8ทาไข่เจือบนแป้งทรงมะกอกแล้วโรยด้วยงาขาว。9นำเข้าเตาอบที่อุณหภูมิ 120 องศา เป็นเวลา 15 นาที。10ทาไข่เจือบนขนมปังโทสต์ นำเข้าเตาอบที่อุณหภูมิ 120 องศา เป็นเวลา 40 นาที。11ดูรอยตัด เนื้อขนมปังถือว่าใช้ได้。", "raw_material": "วัตถุดิบ：แป้งขนมปัง、เกลือ、น้ำตาล、นมผง、ยีสต์、ซอสพริกสูตรไทย、น้ำมัน、นมสด、ไข่ไก่。"}}
{"canonical_name_zh": "泰酱日本豆腐", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:7a6202d270e35a79cc8427f7", "language": "Thai", "question_image_ids": {"dish_image": ["image:c93b18c826990bcfc0663245"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "泰酱日本豆腐", "practice": "1日式豆腐一条2将日式豆腐切成1厘米厚的厚块。3起油锅，将日式豆腐入锅炸至两面金黄，盛起待用。4锅里在加点花生油，将泰式酸辣酱入锅炒至浓缩。5加入煎好的豆腐，拌匀就可以上菜了。酸酸辣辣的，口感非常不错。", "raw_material": "原料：日式豆腐、泰式酸辣椒、盐。"}, "source_url": "https://home.meishichina.com/recipe-28836.html", "split": "foreign", "target_text": {"dish_name": "เต้าหู้ไข่ซอสไทย", "practice": "1 เต้าหู้ไข่ 1 หลอด\n2 หั่นเต้าหู้ไข่เป็นชิ้นหนาประมาณ 1 เซนติเมตร\n3 ตั้งกระทะใส่น้ำมัน นำเต้าหู้ไข่ลงทอดจนเป็นสีเหลืองทองทั้งสองด้าน ตักขึ้นพักไว้\n4 เติมน้ำมันถั่วลิสงลงในกระทะเล็กน้อย นำซอสเผ็ดเปรี้ยวแบบไทยลงผัดจนซอสงวดตัว\n5 ใส่เต้าหู้ที่ทอดไว้ลงไป คลุกเคล้าให้เข้ากันก็พร้อมเสิร์ฟ รสชาติเปรี้ยวอมเผ็ด ให้รสสัมผัสที่ดีเยี่ยม", "raw_material": "วัตถุดิบ：เต้าหู้ญี่ปุ่น、ซอสพริกเปรี้ยวเผ็ดแบบไทย、เกลือ。"}}
{"canonical_name_zh": "海鲜冬荫功", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:64a658645ce09fd28f0b994a", "language": "Thai", "question_image_ids": {"dish_image": ["image:eca572ddc80614549f7bd720"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "海鲜冬荫功", "practice": "1明虾去头部沙囊、黑线，草菇对半切开，青柠对半切开，红尖椒压扁，高良姜切片，香茅压扁2在锅内倒入鸡高汤，放入香茅和高良姜直至煮沸3先放入虾、鱼片和鱿鱼，等待虾逐渐变红后放入草菇和辣椒，继而放入青柠叶4当海鲜基本熟透后放入鱼露、大虾膏和泰式辣酱（或冬荫功酱），挤入青柠汁，最后补上一勺奶油，配合香菜装盘即可享用5完成", "raw_material": "原料：明虾、罗非鱼肉、墨鱼、青口、红尖椒、青柠叶、小青柠、香茅、南姜、草菇。"}, "source_url": "https://home.meishichina.com/recipe-147985.html", "split": "foreign", "target_text": {"dish_name": "ต้มยำทะเล", "practice": "1กุ้งแชบ๊วยแกะเอาถุงทรายที่ส่วนหัวและเส้นดำที่หลังออก หั่นครึ่งเห็ดฟางและมะนาว บุบพริกแดงจินดา หั่นข่าเป็นแว่น และบุบตะไคร้ให้พอแตก\n2เทน้ำซุปไก่ลงในหม้อ ใส่ตะไคร้และข่าลงไปต้มจนกระทั่งเดือด\n3ใส่กุ้ง เนื้อปลา และปลาหมึกลงไปก่อน รอจนกุ้งเริ่มเปลี่ยนเป็นสีแดงจึงใส่เห็ดฟางและพริก ตามด้วยใบมะกรูด\n4เมื่ออาหารทะเลเริ่มสุกดีแล้ว ปรุงรสด้วยน้ำปลา มันกุ้ง และน้ำพริกเผา (หรือเครื่องต้มยำ) บีบน้ำมะนาวลงไป ปิดท้ายด้วยการเติมครีมหนึ่งช้อน ตกแต่งด้วยผักชี จัดใส่จานพร้อมรับประทาน\n5เสร็จสิ้น", "raw_material": "วัตถุดิบ：กุ้ง、เนื้อปลานิล、ปลาหมึก、หอยแมลงภู่、พริกแดง、ใบมะกรูด、มะนาว、ตะไคร้、ข่า、เห็ดฟาง。"}}
{"canonical_name_zh": "牛肉咖喱饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:df993a7f8be3ecd293b1847d", "language": "Thai", "question_image_ids": {"dish_image": ["image:89ad9702a4b196a0f1f2d599"], "practice_image": ["image:ac2c9d663713e9ad50adea4c", "image:11481dea86c4e46a09cbd7e2", "image:f12a986bc4e1ce06350f6322", "image:a3b99975efc0be1b83622af1", "image:ebc1cf21f083825f078a270b", "image:20ce528d35568befdc193597", "image:8ecc78e6c342bd581810ebd3", "image:9864256f5d731131e669f105", "image:74c8b78f37e56b7a31a0f356"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "牛肉咖喱饭", "practice": "1牛肉切粒抹料。2蔬菜切丁。3蔬菜切丁。4主要材料咖喱。5先把牛肉炒至表面变色。6再放入切好的配料丁，炒5分钟。7放入咖喱。8加蚝油、生抽、盐适量，加入勾芡，再炒三分钟。9最后出锅。", "raw_material": "原料：牛肉、胡萝卜、土豆、咖喱、西红柿。"}, "source_url": "https://home.meishichina.com/recipe-395765.html", "split": "foreign", "target_text": {"dish_name": "ข้าวแกงกะหรี่เนื้อ", "practice": "1หั่นเนื้อวัวเป็นลูกเต๋าแล้วหมักเครื่องปรุง。2หั่นผักเป็นลูกเต๋า。3หั่นผักเป็นลูกเต๋า。4วัตถุดิบหลักคือแกงกะหรี่。5ผัดเนื้อวัวก่อนจนกระทั่งผิวเริ่มเปลี่ยนสี。6ใส่ส่วนประกอบที่หั่นเตรียมไว้ลงไป ผัดเป็นเวลา 5 นาที。7ใส่แกงกะหรี่ลงไป。8เติมซอสหอยนางรม ซีอิ๊วขาว และเกลือในปริมาณที่เหมาะสม ใส่น้ำแป้งเพื่อให้ความหนืด ผัดต่ออีก 3 นาที。9สุดท้ายตักขึ้นใส่จาน。", "raw_material": "วัตถุดิบ：เนื้อวัว、แครอท、มันฝรั่ง、แกงกะหรี่、มะเขือเทศ。"}}
{"canonical_name_zh": "咖喱饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:4d0f076d3f52a4d62133dbd5", "language": "Thai", "question_image_ids": {"dish_image": ["image:7d0fbcd591bf0cea3d5c0973"], "practice_image": ["image:205fb6ee693b33f1acc9ed08", "image:e662cc1ccd14921e9bd351ba", "image:02b9e72c8ca9e56f15b8949b", "image:80ede3abf65a4992eafe5b72", "image:c17d8b98d7426919f4de61a7", "image:54092ef80078a22ad4493d8f", "image:dca86fa06715a43094a94d37", "image:674c5c2788870c8a56697be6", "image:f280bbf17ae6942b0e784e4a", "image:0131b68694e09595602f763d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "琛家咖喱饭", "practice": "1牛肉切小块，土豆，胡萝卜，洋葱一样切小块。当然可以切大块，但是不容易熟，味道也不如小块入味。2锅里入少量油（根据肉多少适量放油。）油热牛肉入锅，放一点料酒去腥，炒熟以后放入土豆，胡萝卜翻炒。3洋葱切丁，因为洋葱的生理状态，只需要竖着切就好了。里面本就是一片一片的。自然成小块了。o(∩_∩)o哈哈4炒大约五分钟以后，把洋葱放入锅中继续翻炒……5炒两分钟以后就可以添水了！水刚好淹过锅中的菜就可以了，也可以略微多一点水。6我用的咖喱是朋友从日本带过来的。味道很不错，如果买不到的朋友，推荐大家百梦多的咖喱，国产的就百梦多味道很正。可以试试，没记错的话好像超市7，8块钱就能买一盒。7咖喱不同，所以味道浓淡也不同。因为这种日本原装的咖喱味比较浓，所以我只放了四块，正常应该是六块，也就是一小盒刚好一顿饭。这方面大家自己斟酌。放少了味道就会淡很多。8把咖喱块放入锅中，放进去以后记得要不停的搅拌，否则咖喱化不开的话，锅底可能会糊掉。火可以小一点。9咖喱完全化开以后，把火调成文火，慢慢炖10分钟，做得少的话可以少点时间，但是最少5分钟。10最后关火，然后把米饭盛出来，咖喱汁浇上去，鲜香美味的咖喱饭就出锅喽……牛肉味混合着土豆。胡萝卜。洋葱。丰富的营养美味，马上就能大快朵颐咯~！", "raw_material": "原料：牛肉、土豆、胡萝卜、洋葱。"}, "source_url": "https://home.meishichina.com/recipe-130536.html", "split": "foreign", "target_text": {"dish_name": "ข้าวแกงกะหรี่", "practice": "1牛肉切小块，土豆，胡萝卜，洋葱一样切小块。当然可以切大块，但是不容易熟，味道也不如小块入味。\n1 หั่นเนื้อวัวเป็นชิ้นเล็กๆ ส่วนมันฝรั่ง แครอท และหอมหัวใหญ่ก็หั่นเป็นชิ้นเล็กๆ เช่นกัน แน่นอนว่าสามารถหั่นเป็นชิ้นใหญ่ได้ แต่จะสุกยากและรสชาติจะเข้าเนื้อได้ไม่ดีเท่าชิ้นเล็ก\n\n2锅里入少量油（根据肉多少适量放油。）油热牛肉入锅，放一点料酒去腥，炒熟以后放入土豆，胡萝卜翻炒。\n2 ใส่น้ำมันในกระทะเล็กน้อย (กะปริมาณน้ำมันตามความเหมาะสมของเนื้อสัตว์) พอน้ำมันร้อนใส่เนื้อวัวลงไป ใส่เหล้าสำหรับปรุงอาหารเล็กน้อยเพื่อดับกลิ่นคาว หลังจากผัดจนสุกแล้วจึงใส่มันฝรั่งและแครอทลงไปผัด\n\n3洋葱切丁，因为洋葱的生理状态，只需要竖着切就好了。里面本就是一片一片的。自然成小块了。o(∩_∩)o哈哈\n3 หั่นหอมหัวใหญ่เป็นลูกเต๋า เนื่องจากลักษณะโครงสร้างของหอมหัวใหญ่ เพียงแค่หั่นตามแนวตั้งก็พอ เพราะข้างในเป็นชั้นๆ อยู่แล้ว มันจะแยกเป็นชิ้นเล็กๆ เองโดยธรรมชาติ o(∩_∩)o ฮ่าๆ\n\n4炒大约五分钟以后，把洋葱放入锅中继续翻炒……\n4 หลังจากผัดไปประมาณ 5 นาที ให้ใส่หอมหัวใหญ่ลงในกระทะแล้วผัดต่อ……\n\n5炒两分钟以后就可以添水了！水刚好淹过锅中的菜就可以了，也可以略微多一点水。\n5 เมื่อผัดต่ออีก 2 นาทีก็สามารถเติมน้ำได้เลย! ให้น้ำพอท่วมผักในกระทะก็พอ หรือจะเติมน้ำให้เยอะกว่านั้นอีกเล็กน้อยก็ได้\n\n6我用的咖喱是朋友从日本带过来的。味道很不错，如果买不到的朋友，推荐大家百梦多的咖喱，国产的就百梦多味道很正。可以试试，没记错的话好像超市7，8块钱就能买一盒。\n6 แกงกะหรี่ที่ฉันใช้เพื่อนซื้อมาจากญี่ปุ่น รสชาติดีมาก ถ้าเพื่อนๆ หาซื้อไม่ได้ แนะนำแกงกะหรี่ตรา \"House Foods (Vermont Curry)\" ส่วนที่ผลิตในประเทศตรา Vermont ก็ถือว่ารสชาติออริจินัลมาก ลองหามาทานดูนะคะ ถ้าจำไม่ผิดในซูเปอร์มาร์เก็ตราคากล่องละประมาณ 7-8 หยวน\n\n7咖喱不同，所以味道浓淡也不同。因为这种日本原装的咖喱味比较浓，所以我只放了四块，正常应该是六块，也就是一小盒刚好一顿饭。这方面大家自己斟酌。放少了味道就会淡很多。\n7 แกงกะหรี่แต่ละยี่ห้อต่างกัน ความเข้มข้นของรสชาติจึงต่างกันด้วย เนื่องจากแกงกะหรี่ญี่ปุ่นแท้ๆ แบบนี้รสชาติค่อนข้างเข้มข้น ฉันจึงใส่ไปแค่ 4 ก้อน ปกติควรใส่ 6 ก้อน หรือก็คือหนึ่งกล่องเล็กพอดีสำหรับหนึ่งมื้อ เรื่องนี้ทุกคนสามารถพิจารณาปรับได้ตามใจชอบ ถ้าใส่น้อยเกินไปรสชาติจะจืดมาก\n\n8把咖喱块放入锅中，放进去以后记得要不停的搅拌，否则咖喱化不开的话，锅底可能会糊掉。火可以小一点。\n8 ใส่ก้อนแกงกะหรี่ลงในกระทะ หลังจากใส่ลงไปแล้วอย่าลืมหมั่นคนอย่างต่อเนื่อง มิฉะนั้นถ้าแกงกะหรี่ไม่ละลาย ก้นกระทะอาจจะไหม้ได้ สามารถใช้ไฟอ่อนลงหน่อย\n\n9咖喱完全化开以后，把火调成文火，慢慢炖10分钟，做得少的话可以少点时间，但是最少5分钟。\n9 หลังจากแกงกะหรี่ละลายจนหมดแล้ว ให้ปรับไฟเป็นไฟอ่อน เคี่ยวต่อไปช้าๆ เป็นเวลา 10 นาที หากทำปริมาณน้อยสามารถลดเวลาลงได้ แต่ต้องเคี่ยวอย่างน้อย 5 นาที\n\n10最后关火，然后把米饭盛出来，咖喱汁浇上去，鲜香美味的咖喱饭就出锅喽……牛肉味混合着土豆。胡萝卜。洋葱。丰富的营养美味，马上就能大快朵颐咯~！\n10 สุดท้ายปิดไฟ จากนั้นตักข้าวใส่จาน ราดน้ำแกงกะหรี่ลงไป ข้าวแกงกะหรี่ที่หอมกรุ่นแสนอร่อยก็พร้อมเสิร์ฟแล้ว…… รสชาติของเนื้อวัวผสมผสานกับมันฝรั่ง แครอท และหอมหัวใหญ่ อุดมไปด้วยคุณค่าทางโภชนาการและความอร่อย พร้อมให้ลิ้มรสอย่างเอร็ดอร่อยทันทีเลย~", "raw_material": "วัตถุดิบ：เนื้อวัว、มันฝรั่ง、แครอท、หอมหัวใหญ่。"}}
{"canonical_name_zh": "泰式芒果虾", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:3a469839f44ed124a4f94009", "language": "Thai", "question_image_ids": {"dish_image": ["image:2f38901aed3082ef376648b8"], "practice_image": ["image:34aec92a055a99443ce6b8a8", "image:492c0b19d306041cb00d5e7a", "image:dc216b9aa491948259636cb2", "image:9c9d89a9b3759892bc256492", "image:87b2e3d9670d2908a9cca910", "image:5c0f81dac375718c8cbf8ead"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "甜辣开胃菜——泰式芒果虾", "practice": "1用剪刀把大虾须剪掉，并把背部的壳剪开，用刀从背部割开虾肉（深一点，但别切断），取出黑线，洗净（记得按按虾头，把虾头里的脏东西全按出来）2芒果切成小块3锅中化开黄油，虾壳一面朝下下锅，定型，煎至刚熟。（虾易熟，别煎太久，不然虾肉就实了，口感会不好；也尽量不要用铲子压虾，肉也易实）4锅中留少许底油，倒入泰式甜辣酱，稍炒至起泡，下芒果，稍翻炒出锅。（芒果也别炒太久，不然就烂了，失去水果的脆感了哦）5把芒果甜辣酱浇在虾上6撒上少许欧芹叶装饰即可", "raw_material": "原料：大虾、芒果、泰式甜辣酱、黄油、欧芹叶。"}, "source_url": "https://home.meishichina.com/recipe-85921.html", "split": "foreign", "target_text": {"dish_name": "ยำมะม่วงกุ้ง", "practice": "1ใช้กรรไกรตัดหนวดกุ้งออก และผ่าเปลือกกุ้งบริเวณหลัง ใช้มีดกรีดเนื้อกุ้งจากทางด้านหลัง (กรีดให้ลึกพอสมควรแต่ห้ามตัดจนขาดออกจากกัน) ดึงเส้นดำออกแล้วล้างให้สะอาด (อย่าลืมกดบริเวณหัวกุ้งเพื่อบีบเอาสิ่งสกปรกในหัวกุ้งออกมาให้หมด)\n2หั่นมะม่วงเป็นชิ้นเล็กๆ\n3ละลายเนยในกระทะ วางกุ้งโดยเอาด้านเปลือกกุ้งลงเพื่อให้กุ้งเซตตัว จี่จนกุ้งเริ่มสุกพอดี (กุ้งสุกง่ายมาก อย่าจี่นานเกินไป มิฉะนั้นเนื้อกุ้งจะแข็งกระด้างและรสสัมผัสจะไม่อร่อย และพยายามอย่าใช้ตะหลิวกดตัวกุ้ง เพราะเนื้อกุ้งจะแข็งได้ง่ายเช่นกัน)\n4เหลือน้ำมันติดกระทะไว้เล็กน้อย เทซอสพริกหวานลงไป ผัดจนเริ่มเดือดเป็นฟอง ใส่มะม่วงลงไป ผัดคลุกเคล้าเพียงเล็กน้อยแล้วตักขึ้น (อย่าผัดมะม่วงนานเกินไป มิฉะนั้นจะเละและเสียความกรอบของผลไม้)\n5ราดซอสมะม่วงพริกหวานลงบนตัวกุ้ง\n6โรยด้วยใบพาร์สลีย์เล็กน้อยเพื่อตกแต่ง เป็นอันเสร็จสิ้น", "raw_material": "วัตถุดิบ：กุ้ง、มะม่วง、น้ำจิ้มไก่、เนย、ใบพาร์สลีย์。"}}
{"canonical_name_zh": "腰果咖喱鸡", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:10b1bfd1c74e173aec03ab14", "language": "Thai", "question_image_ids": {"dish_image": ["image:bd5e4f22539623ccf7de7764"], "practice_image": ["image:c27a043a6a8c08859d566526", "image:5274bc6df274fe3ab1598207", "image:852a8b6fbb840eb343a16141", "image:7b07f3761cdbf63727320ef2", "image:e0f3033c8d197bb2615bdcde", "image:c8e6e7ec3561d50eb02f3801", "image:4871336105168a709cd715ec", "image:cb26b143d7a5cdc839c40327", "image:de21c90be7ea31ec87aefd68"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "腰果咖喱鸡", "practice": "1鸡腿肉切方块。2胡萝卜切滚刀块、洋葱切大块。3锅里放黄油融化，放入咖喱小火炒1分钟，炒出香味。4开大火，放入鸡腿肉翻炒2分钟，至肉变色。5加入面粉翻炒匀后。6倒入鸡汤大火煮开。7加入胡萝卜和洋葱。8盖盖子小火炖20分钟。9加入腰果拌匀，加盐调味即可。", "raw_material": "原料：鸡腿肉、胡萝卜、洋葱、鸡汤、咖喱、面粉、黄油、腰果、盐。"}, "source_url": "https://home.meishichina.com/recipe-12285.html", "split": "foreign", "target_text": {"dish_name": "ไก่ผัดผงกะหรี่เม็ดมะม่วงหิมพานต์", "practice": "1เนื้อสะโพกไก่หั่นเป็นเต๋า。2หั่นแครอทแบบเฉียงไปมาและหั่นหอมหัวใหญ่เป็นชิ้นใหญ่。3ตั้งกระทะละลายเนย ใส่ผงกะหรี่ลงไปผัดด้วยไฟอ่อนเป็นเวลา 1 นาที จนส่งกลิ่นหอม。4เร่งเป็นไฟแรง ใส่เนื้อสะโพกไก่ลงไปผัดเป็นเวลา 2 นาที จนเนื้อไก่เริ่มสุกเปลี่ยนสี。5ใส่แป้งสาลีลงไปผัดให้เข้ากัน。6เทน้ำซุปไก่ลงไปแล้วต้มด้วยไฟแรงจนเดือด解析。7ใส่แครอทและหอมหัวใหญ่ลงไป。8ปิดฝาเคี่ยวด้วยไฟอ่อนเป็นเวลา 20 นาที。9ใส่เม็ดมะม่วงหิมพานต์ลงไปคลุกเคล้าให้เข้ากัน ปรุงรสด้วยเกลือพร้อมเสิร์ฟ。", "raw_material": "วัตถุดิบ：เนื้อสะโพกไก่、แครอท、หอมหัวใหญ่、น้ำซุปไก่、ผงกะหรี่、แป้งสาลี、เนย、เม็ดมะม่วงหิมพานต์、เกลือ。"}}
{"canonical_name_zh": "芒果椰香米饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:6080e62a43d4e8726e780cd0", "language": "Thai", "question_image_ids": {"dish_image": ["image:f7dfef86aee42b99a6531246"], "practice_image": ["image:ae87298d5d9872024974d3ac", "image:e44df51c96baca7a369cd1a9", "image:1a975c9d95cde351a68ce952", "image:bdc6ac9effaab34317f75897", "image:5fcc22f66c6c2f3126104382", "image:85d28a4bb6305cf458da54cb"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "芒果椰香米饭", "practice": "1我用的东北稻花香大米。2大米淘洗一下，然后备好椰浆。椰浆是1.3杯。3把1.3杯的时候椰浆倒到大米里边上笼蒸30分钟蒸熟。4芒果切成丁。5再备上一碗椰浆。6把蒸好的米饭整型放入盘中，用芒果围边，最后再倒入一杯椰浆就可以享用啦。", "raw_material": "原料：东北大米、椰浆、芒果。"}, "source_url": "https://home.meishichina.com/recipe-509494.html", "split": "foreign", "target_text": {"dish_name": "ข้าวเหนียวมะม่วง", "practice": "1ฉันใช้ข้าวหอมเต้าฮัวเซียง (Daohuaxiang) จากภาคตะวันออกเฉียงเหนือ 2ซาวข้าวให้สะอาด จากนั้นเตรียมกะทิปริมาณ 1.3 ถ้วย 3เทกะทิ 1.3 ถ้วยลงในข้าวแล้วนำขึ้นนึ่งในลังถึงเป็นเวลา 30 นาทีจนสุก 4หั่นมะม่วงเป็นลูกเต๋า 5เตรียมกะทิเพิ่มอีกหนึ่งถ้วย 6นำข้าวที่นึ่งสุกแล้วมาจัดทรงใส่จาน วางมะม่วงล้อมรอบ สุดท้ายราดกะทิลงไปอีกหนึ่งถ้วยก็พร้อมรับประทานแล้ว", "raw_material": "วัตถุดิบ: ข้าวสารตงเป่ย, กะทิ, มะม่วง."}}
{"canonical_name_zh": "虾仁菠萝炒饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:c269c6efdce4f011149deea3", "language": "Thai", "question_image_ids": {"dish_image": ["image:0c5a38db9858c26dfc198039"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "虾仁菠萝炒饭", "practice": "1食材准备中2菠萝切开一半，划开中间部分取出来。3材料全部准备就绪。4倒入色拉油，将虾仁翻炒。5倒入少许味极鲜，再加胡萝卜叮，火腿肠叮继续翻炒。6将鸡蛋倒入锅中翻炒。7加入原先炒好的虾仁等材料，再加入菠萝块翻炒。8最后加入米饭，添加少许盐，进行N次翻炒。9准将菠萝餐盘准备就绪，等待出锅。10美味就在此刻。11完美呈现😇😇继续加油！", "raw_material": "原料：菠萝、米饭、虾仁、鸡蛋、胡萝卜、火腿肠。"}, "source_url": "https://home.meishichina.com/recipe-525461.html", "split": "foreign", "target_text": {"dish_name": "ข้าวผัดสับปะรดกุ้ง", "practice": "1อยู่ในขั้นตอนการเตรียมวัตถุดิบ2ผ่าครึ่งสับปะรด กรีดเนื้อส่วนตรงกลางแล้วตักออกมา3เตรียมวัตถุดิบทั้งหมดให้พร้อม4เทน้ำมันสลัดลงไป แล้วนำกุ้งลงไปผัด5เหยาะซีอิ๊วขาวเล็กน้อย ตามด้วยแครอทหั่นเต๋าและไส้กรอกหั่นเต๋า แล้วผัดต่อ6เทไข่ลงในกระทะแล้วผัด7ใส่กุ้งและวัตถุดิบที่ผัดเตรียมไว้ก่อนหน้าลงไป ตามด้วยเนื้อสับปะรดแล้วผัดให้เข้ากัน8สุดท้ายใส่ข้าวสวยลงไป เติมเกลือเล็กน้อย แล้วผัดคลุกเคล้าให้เข้ากันหลายๆ ครั้ง9เตรียมจานสับปะรดให้พร้อม รอจัดเสิร์ฟออกจากกระทะ10ความอร่อยบังเกิดขึ้นในตอนนี้11นำเสนอได้อย่างสมบูรณ์แบบ😇😇สู้ๆ ต่อไป", "raw_material": "วัตถุดิบ：สับปะรด、ข้าวสวย、กุ้งสด、ไข่ไก่、แครอท、ไส้กรอกแฮม。"}}
{"canonical_name_zh": "菠萝饭", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:32b8a1719af202bfa8038571", "language": "Thai", "question_image_ids": {"dish_image": ["image:4998c31af7a834ab030d5421"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "让减肥的人都能多吃一碗的——菠萝饭", "practice": "1将新鲜菠萝切半，用小刀将其肉挖出，切成1CM大小的丁。2将菠萝丁浸入盐水，保留1/2个菠萝壳做容器。3锅中倒入橄榄油，待六成热时，倒入打散的鸡蛋，炒成鸡蛋碎，盛出备用。4将花生用擀面杖擀成花生碎备用，不用太碎即可。5青红椒切丁备用6洋葱切丁备用。7虾仁过开水烫熟备用。8锅内倒入橄榄油，待热后依次放入洋葱、青红椒翻炒片刻。9加入米饭炒至米饭颗粒分明。10往锅中倒入鸡蛋碎、菠萝丁、葡萄干、虾仁，放入盐、蚝油、鸡精调味即可。11将炒好的菠萝饭盛入菠萝碗中，撒上花生碎完成。", "raw_material": "原料：米饭、菠萝、青椒、红椒、葡萄干、虾仁、洋葱、熟花生仁、盐、蚝油、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-59201.html", "split": "foreign", "target_text": {"dish_name": "ข้าวผัดสับปะรด", "practice": "1ผ่าครึ่งสับปะรดสด ใช้มีดเล็กคว้านเอาเนื้อออกมา แล้วหั่นเป็นทรงลูกเต๋าขนาด 1 ซม. 2นำสับปะรดที่หั่นแล้วแช่ในน้ำเกลือ และเก็บเปลือกสับปะรดครึ่งลูกไว้สำหรับเป็นภาชนะ 3ตั้งกระทะใส่น้ำมันมะกอก เมื่อน้ำมันร้อนประมาณ 60% ให้เทไข่ที่ตีแล้วลงไป ผัดจนไข่สุกแตกเป็นชิ้นเล็กๆ แล้วตักขึ้นพักไว้ 4นำถั่วลิสงมาบุบด้วยไม้นวดแป้งให้พอหยาบ ไม่ต้องละเอียดมาก แล้วพักไว้ 5หั่นพริกหวานสีเขียวและแดงเป็นทรงลูกเต๋าเตรียมไว้ 6หั่นหอมหัวใหญ่เป็นทรงลูกเต๋าเตรียมไว้ 7นำกุ้งลวกในน้ำเดือดจนสุกแล้วพักไว้ 8ใส่น้ำมันมะกอกลงในกระทะ เมื่อร้อนแล้วใส่หอมหัวใหญ่และพริกหวานลงไปผัดตามลำดับสักครู่ 9ใส่ข้าวสวยลงไปผัดจนเม็ดข้าวร่วนซุยและกระจายตัวดี 10ใส่ไข่ที่ผัดไว้ เนื้อสับปะรด ลูกเกด และกุ้งลงในกระทะ ปรุงรสด้วยเกลือ ซอสหอยนางรม และผงปรุงรสไก่ตามชอบ 11ตักข้าวผัดสับปะรดใส่ลงในถ้วยสับปะรด โรยหน้าด้วยถั่วลิสงบุบ เป็นอันเสร็จสิ้น", "raw_material": "วัตถุดิบ：ข้าวสวย、สับปะรด、พริกหวานสีเขียว、พริกหวานสีแดง、ลูกเกด、เนื้อกุ้ง、หอมหัวใหญ่、ถั่วลิสงคั่ว、เกลือ、ซอสหอยนางรม、ผงปรุงรสไก่。"}}
{"canonical_name_zh": "冬阴功浸鱼腩", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:67c8486d200bc7fd0e81f0d5", "language": "Thai", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "酸辣开胃---冬阴功浸鱼腩", "practice": "1将鱼腩去鳞洗净。2圣女果对半切开，小米椒、南姜、青柠檬，斜刀切成片；口蘑切片。3锅置火上少许油烧热，烹入香茅段、南姜、小米椒炒匀，调入冬阴功酱炒出红油。4倒入高汤、圣女果、口蘑、揉搓过的柠檬叶，中小火煮10分钟。5加入鱼露、砂糖调味，倒入椰浆略煮2分钟。6另起锅少许油烧热，鱼腩煎至两面呈金黄色。7鱼腩浸入汤中略煮2分钟，挤入柠檬汁即可关火。8盛入锅仔中，随配酒精炉上桌享用。", "raw_material": "原料：鱼腩、圣女果、口蘑、冬阴功酱、椰浆、柠檬叶、南姜、青柠檬、香茅、高汤、鱼露、白糖。"}, "source_url": "https://home.meishichina.com/recipe-160947.html", "split": "foreign", "target_text": {"dish_name": "ต้มยำท้องปลา", "practice": "1 ขูดเกล็ดท้องปลาออกแล้วล้างให้สะอาด 2 ผ่าครึ่งมะเขือเทศราชินี หั่นแฉลบพริกขี้หนู ข่า และมะนาวเป็นชิ้นบางๆ หั่นเห็ดแชมปิญองเป็นแผ่น 3 ตั้งกระทะบนไฟใส่น้ำมันเล็กน้อยพอร้อน ใส่ตะไคร้หั่นท่อน ข่า และพริกขี้หนูลงผัดให้เข้ากัน ใส่เครื่องต้มยำลงผัดจนน้ำมันสีแดงลอยตัว 4 เติมน้ำซุป มะเขือเทศราชินี เห็ดแชมปิญอง และใบมะกรูดที่ขยี้แล้วลงไป ต้มด้วยไฟกลางค่อนอ่อนเป็นเวลา 10 นาที 5 ปรุงรสด้วยน้ำปลาและน้ำตาลทราย เทกะทิลงไปต้มต่ออีกประมาณ 2 นาที 6 ตั้งกระทะอีกใบใส่น้ำมันเล็กน้อยพอร้อน นำท้องปลาลงไปจี่จนเป็นสีเหลืองทองทั้งสองด้าน 7 นำท้องปลาลงไปแช่ในน้ำซุปต้มต่ออีก 2 นาที บีบน้ำมะนาวลงไปแล้วปิดไฟทันที 8 ตักใส่หม้อไฟ เสิร์ฟพร้อมเตาแอลกอฮอล์เพื่อรับประทาน", "raw_material": "วัตถุดิบ：พุงปลา、มะเขือเทศราชินี、เห็ดแชมปิญอง、เครื่องต้มยำ、กะทิ、ใบมะกรูด、ข่า、มะนาว、ตะไคร้、น้ำซุป、น้ำปลา、น้ำตาลทราย。"}}
{"canonical_name_zh": "酸辣豆腐鱼", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:99f9d6250361d11dd42d58a0", "language": "Thai", "question_image_ids": {"dish_image": ["image:a626cbc7d3f0f98576aba834"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "酸辣豆腐鱼", "practice": "1活鲫鱼两条清洗干净2准备材料3香菜要多些，洗净卷成团4豆瓣剁细5土豆切长条6豆腐切大块7大葱切段8锅中放色拉油，油温50度放入豆瓣，干辣椒，生姜，大蒜，白糖小火炒出香味9鲫鱼放锅中中火煎到两面金黄后，加清水煮开后放入香菜(清水要淹过鱼)10煮2分钟后放豆腐，辣椒面，花椒面，十三香，料酒11中小火煮20分钟后，放入土豆12起锅前放盐，醋，大葱再煮1分钟，放鸡精，鱼汤要有小半锅，撒上香菜", "raw_material": "原料：鲫鱼、豆腐、土豆、色拉油、干辣椒、生姜、大蒜、辣椒粉、豆瓣、十三香、花辣粉、盐、老陈醋、鸡精、香菜、大葱、白糖、料酒。"}, "source_url": "https://home.meishichina.com/recipe-235248.html", "split": "foreign", "target_text": {"dish_name": "ปลาเต้าหู้รสเผ็ดเปรี้ยว", "practice": "1 ล้างปลาจินยวี (ปลาตะเพียน) 2 ตัวให้สะอาด\n2 เตรียมวัตถุดิบ\n3 ใช้ผักชีปริมาณมาก ล้างให้สะอาดแล้วม้วนเป็นก้อน\n4 สับโต้วปั้น (ซอสถั่วเจี้ยวเผ็ด) ให้ละเอียด\n5 หั่นมันฝรั่งเป็นแท่งยาว\n6 หั่นเต้าหู้เป็นชิ้นใหญ่\n7 หั่นต้นหอมญี่ปุ่นเป็นท่อน\n8 ใส่น้ำมันพืชลงในกระทะ เมื่ออุณหภูมิน้ำมันถึง 50 องศา ใส่โต้วปั้น พริกแห้ง ขิง กระเทียม และน้ำตาลทราย ผัดด้วยไฟอ่อนจนส่งกลิ่นหอม\n9 ใส่ปลาจินยวีลงในกระทะ ทอดด้วยไฟกลางจนเหลืองทองทั้งสองด้าน จากนั้นเติมน้ำเปล่ารอจนเดือดแล้วใส่ผักชีลงไป (เติมน้ำให้ท่วมตัวปลา)\n10 ต้มต่อ 2 นาทีแล้วใส่เต้าหู้ พริกป่น ผงฮัวเจียว ผงสือซานเซียง (ผงพะโล้ 13 ชนิด) และเหล้าจีน\n11 ต้มด้วยไฟกลางค่อนอ่อนเป็นเวลา 20 นาที จากนั้นใส่มันฝรั่งลงไป\n12 ก่อนนำขึ้นจากเตา ให้ใส่เกลือ น้ำส้มสายชู และต้นหอมญี่ปุ่น ต้มต่ออีก 1 นาที แล้วใส่ผงปรุงรสไก่ ปริมาณน้ำซุปปลาควรเหลือเกือบครึ่งหม้อ จากนั้นโรยหน้าด้วยผักชี", "raw_material": "ส่วนผสม：ปลาจี๋อวี๋、เต้าหู้、มันฝรั่ง、น้ำมันสลัด、พริกแห้ง、ขิง、กระเทียม、พริกป่น、โต้วปั้นเจี้ยง、ผงสิบสามกลิ่น (Shisanxiang)、ผงพริกไทยเสฉวน、เกลือ、จิ๊กโฉ่、ผงปรุงรสไก่、ผักชี、ต้นหอมยักษ์、น้ำตาลทรายขาว、เหล้าปรุงอาหาร。"}}
{"canonical_name_zh": "咖喱蟹", "corrected_cuisine_proposal": "泰国菜", "dish_id": "dish:40e0a42248d609cbd0e62956", "language": "Thai", "question_image_ids": {"dish_image": ["image:1abc915ac488a2be34a5e217"], "practice_image": ["image:94b1756cb2f69809ab24f386", "image:26a83a5f40470dc8c17c956e", "image:44dd61dcb00c726c942bca45", "image:41e3a2921bf19c6c31b6911d", "image:a87ec042604c72260a1bf25d", "image:e1e7b930dffcaf30beb0efc9", "image:2407975685e9a96252b62c9a", "image:fac3e19fe3c439ce9ed64667", "image:79148a1f0d68436ebb7bbeac"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "泰国菜", "source_text": {"dish_name": "鲜香美味咖喱蟹", "practice": "1先将蟹切好，洗净，控干水。我是让卖螃蟹的帮我处理的，自己弄太麻烦了。2洋葱，姜，葱切好备用。3热油，下锅炸。4炸到成金黄色，取出备用。5下葱、姜、洋葱下锅炒香，然后放入黄椒。不放也可以。6放入炸好的螃蟹，加适量料酒。7加入白葡萄酒增添香味。8我买的咖喱是不辣的，就是日式的那种，本人不能吃的太辣。呵呵。先用热水融化，做成咖喱水~~9将咖喱水加入螃蟹中，盖盖小火20分钟。", "raw_material": "原料：河蟹、葱、姜、黄椒、洋葱、咖喱、料酒、盐、胡椒、白葡萄酒。"}, "source_url": "https://home.meishichina.com/recipe-49154.html", "split": "foreign", "target_text": {"dish_name": "ปูผัดผงกะหรี่", "practice": "1หั่นปู ล้างให้สะอาด แล้วพักไว้ให้สะเด็ดน้ำ ฉันให้คนขายจัดการให้ เพราะทำเองยุ่งยากเกินไป 2หั่นหอมหัวใหญ่ ขิง และต้นหอมเตรียมไว้ 3ตั้งน้ำมันให้ร้อน นำลงทอด 4ทอดจนเป็นสีเหลืองทอง ตักขึ้นพักไว้ 5ใส่ต้นหอม ขิง และหอมหัวใหญ่ลงไปผัดให้หอม จากนั้นใส่พริกเหลือง ไม่ใส่ก็ได้ 6ใส่ปูที่ทอดเตรียมไว้ลงไป เติมเหล้าปรุงอาหารในปริมาณที่เหมาะสม 7เติมไวน์ขาวเพื่อเพิ่มกลิ่นหอม 8แกงกะหรี่ที่ฉันซื้อมาเป็นแบบไม่เผ็ด คือแบบญี่ปุ่นนั่นเอง ฉันทานเผ็ดมากไม่ได้ ฮิฮิ นำไปละลายด้วยน้ำร้อนก่อน ให้กลายเป็นน้ำแกงกะหรี่~~ 9เทน้ำแกงกะหรี่ลงไปในปู ปิดฝาแล้วเคี่ยวด้วยไฟอ่อนเป็นเวลา 20 นาที", "raw_material": "วัตถุดิบ：ปูน้ำจืด、ต้นหอม、ขิง、พริกเหลือง、หอมหัวใหญ่、ผงกะหรี่、เหล้าจีน、เกลือ、พริกไทย、ไวน์ขาว。"}}
{"canonical_name_zh": "英式炒鸡蛋", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:df59118c5af9af14b1a4265f", "language": "English", "question_image_ids": {"dish_image": ["image:d96c186e59288ea65886c8ff"], "practice_image": ["image:9e7c7ff71a9495d8dabcea7c", "image:af42b094177f0d8537cab1a5", "image:3e280bfe95936e0effa1dc49", "image:1569c4383b034a892d4cba9d", "image:93f32d9e50be7718b1ac7b4f", "image:3fc1a7b4b7b26360591fdff4", "image:31fba84a91982b5c695bb8f5", "image:223498c985df36fdf814ba23"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "【健康早餐】英式炒鸡蛋", "practice": "1准备食材。2用大一点的碗打三只鸡蛋。3放一点盐和胡椒粉，然后打散。（我的计量是用拇指和食指抓一点。请原谅我难看的手。。。）4充分打散之后放两勺水（或牛奶）继续打散，直到水和鸡蛋完全溶解。5把火调到微热，然后放一大勺黄油（或其他普通油）。*注意！一定是微火。6等黄油全部融化之后放打好的鸡蛋水。7看鸡蛋慢慢凝固之后轻轻地翻成一团。8直到鸡蛋没有水状的部分，就可以出锅啦！", "raw_material": "原料：水、黄油、鸡蛋、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-299997.html", "split": "foreign", "target_text": {"dish_name": "English Scrambled Eggs", "practice": "1 Prepare the ingredients. 2 Crack three eggs into a larger bowl. 3 Add a pinch of salt and pepper, then whisk together. (My measurement is a pinch taken with the thumb and index finger. Please excuse my unsightly hands...) 4 After whisking thoroughly, add two tablespoons of water (or milk) and continue to whisk until the water and eggs are completely incorporated. 5 Adjust the heat to low, then add a tablespoon of butter (or other neutral oil). *Note! It must be on low heat. 6 Once the butter has completely melted, pour in the prepared egg mixture. 7 Once you see the eggs slowly solidifying, gently fold them into a mass. 8 Once there are no watery parts remaining in the eggs, they are ready to be served", "raw_material": "Ingredients: water, butter, eggs, salt, ground pepper."}}
{"canonical_name_zh": "英式蔓越莓司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:91e68ecf0c833e09f3d5dda9", "language": "English", "question_image_ids": {"dish_image": ["image:9398666d8530b8e2607c17e8"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "【英式蔓越莓司康】——快速打造营养早餐", "practice": "1将泡打粉、奶粉、细砂糖和盐加入低筋面粉中2搅拌均匀3加入软化的小黄油块4用油面混合器将粉和油混匀，最后呈粗玉米粉状态5淡奶油中加入牛奶和香草精6搅拌均匀7将混匀的液体倒入面粉中8拌匀至无明显干粉状态即可9分次加入鸡蛋10拌匀11加入捏干的酒渍蔓越莓12拌匀13将面糊装入硅胶模中14送入预热好的烤箱中层，180度烘烤25~30分钟15出炉晾至不烫手即可脱模", "raw_material": "原料：低筋面粉、奶粉、黄油、细砂糖、鸡蛋、牛奶、淡奶油、泡打粉、盐、香草精、酒渍蔓越莓。"}, "source_url": "https://home.meishichina.com/recipe-187289.html", "split": "foreign", "target_text": {"dish_name": "English Cranberry Scones", "practice": "1 Combine baking powder, milk powder, caster sugar, and salt with the cake flour\n2 Mix thoroughly\n3 Add the softened small butter cubes\n4 Use a pastry blender to incorporate the butter into the flour until the mixture resembles coarse cornmeal\n5 Add milk and vanilla extract to the heavy cream\n6 Stir until well combined\n7 Pour the liquid mixture into the flour mixture\n8 Mix until no visible dry flour remains\n9 Add the eggs in several additions\n10 Mix until well combined\n11 Add the rum-soaked cranberries (squeezed dry)\n12 Mix evenly\n13 Transfer the batter into silicone molds\n14 Place into the middle rack of a preheated oven and bake at 180°C for 25–30 minutes\n15 Remove from the oven and allow to cool until warm to the touch before unmolding", "raw_material": "Ingredients: cake flour, milk powder, butter, caster sugar, eggs, milk, whipping cream, baking powder, salt, vanilla extract, rum-soaked cranberries."}}
{"canonical_name_zh": "双味风琴烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:e8d354293c541416e8bbe915", "language": "English", "question_image_ids": {"dish_image": ["image:03d05770cae649ab3a13824d"], "practice_image": ["image:e4d13afe9fd15b1bee9887ce", "image:64f87e3ba203d42cd77993ce", "image:071cbba67c2d158fc56b90d7", "image:72c415046284ef2e0337d6b1", "image:64eb5053a75ee50335039bc4", "image:3ee705507c4c08208c0fb0df"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "双味风琴烤土豆", "practice": "1土豆去皮冼净。2用刀在土豆上每隔4MM切一刀，注意底部不要切断。3将切好的土豆用锡纸包好，入烤箱220度，上下火，中层，烤制40-50分钟。4烤土豆的时候，将培根切成5CM左右的片，将30克COOK100新奥尔良烤翅腌料兑入40克水搅拌均匀，然后将培根放入腌料汁中拌匀，腌制5-10分钟。5.咖哩粉30克、盐、鸡精各一小匙，色拉油30克调成味汁备用。640-50分钟后，将烤好的土豆取出，撕掉锡纸，将腌好的培根一片一片的夹入土豆的缝隙中，然后用刷子将咖哩味汁均匀的刷在土豆表面，再次放入烤箱，这一次不用锡纸，220度，20分钟。", "raw_material": "原料：土豆、培根、COOK100新奥尔良烤翅腌料、咖哩粉、盐、鸡精、色拉油。"}, "source_url": "https://home.meishichina.com/recipe-17345.html", "split": "foreign", "target_text": {"dish_name": "Dual-Flavor Hasselback Potatoes", "practice": "1Peel and wash the potatoes. 2Use a knife to make a cut every 4MM on the potatoes, being careful not to cut through the bottom. 3Wrap the cut potatoes in aluminum foil, place in the oven at 220°C, top and bottom heat, middle rack, and bake for 40-50 minutes. 4While the potatoes are baking, cut the bacon into slices of approximately 5CM, mix 30g of COOK100 New Orleans roast wing marinade with 40g of water until uniform, then put the bacon into the marinade and mix well, marinating for 5-10 minutes. 5.Combine 30g curry powder, 1 teaspoon each of salt and chicken bouillon, and 30g salad oil into a seasoning sauce and set aside. 6After 40-50 minutes, remove the baked potatoes, tear off the foil, tuck the marinated bacon slices one by one into the slits of the potatoes, then use a brush to apply the curry seasoning sauce evenly over the surface of the potatoes, and place them back into the oven, this time without foil, at 220°C for 20 minutes.", "raw_material": "Ingredients: potatoes, bacon, COOK100 New Orleans chicken wing marinade, curry powder, salt, chicken bouillon powder, salad oil."}}
{"canonical_name_zh": "孜然烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:71a622d9049387d681c32be7", "language": "English", "question_image_ids": {"dish_image": ["image:fb72b458f676e003798d77aa"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "孜然烤土豆", "practice": "1准备所需材料。2小土豆去皮洗净，在底部切平。（切一小片就可以了）3然后在土豆正面，切成风琴片，就是片成小片，但底部不要切断。4放清水里泡2分钟，捞起沥水。5烤盘刷上一层溶化的黄油。6放上小土豆。7在土豆面上刷一层黄油。8将细盐撒在土豆面上。（要撒得均匀点）9撒上胡椒粉。10要均匀的撒上胡椒粉。11烤箱预热200度，放中层上下火烤25分钟。12剩余的黄油对上少许水和少许盐调匀，然后取出土豆，刷上一层黄油盐水，再烤15分钟，取出撒上孜然粒再烤10分钟，出炉前撒上葱花即可。13成品", "raw_material": "原料：小土豆、孜然粒、黄油、细盐、胡椒粉、葱花。"}, "source_url": "https://home.meishichina.com/recipe-136861.html", "split": "foreign", "target_text": {"dish_name": "Cumin Roasted Potatoes", "practice": "1 Prepare the required ingredients. 2 Peel and wash the baby potatoes, then slice a small piece off the bottom to create a flat base. (Just a thin slice is sufficient.) 3 On the top side of the potatoes, cut into accordion slices; that is, cut into thin slices without slicing all the way through the bottom. 4 Soak in clean water for 2 minutes, then remove and drain. 5 Brush a baking tray with a layer of melted butter. 6 Place the baby potatoes on the tray. 7 Brush a layer of butter over the surface of the potatoes. 8 Sprinkle fine salt over the potatoes. (Ensure it is sprinkled evenly.) 9 Sprinkle with pepper powder. 10 Ensure the pepper powder is sprinkled evenly. 11 Preheat the oven to 200°C. Place on the middle rack and bake with top and bottom heat for 25 minutes. 12 Mix the remaining butter with a small amount of water and salt. Remove the potatoes from the oven, brush them with a layer of the salted butter mixture, and bake for another 15 minutes. Remove again and sprinkle with cumin seeds, then bake for a final 10 minutes. Garnish with chopped green onions before serving. 13 Finished dish.", "raw_material": "Ingredients: Baby potatoes, cumin seeds, butter, fine salt, ground pepper, chopped green onions."}}
{"canonical_name_zh": "新鲜迷迭香萝勒烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:7e94e554fc409fada77b791f", "language": "English", "question_image_ids": {"dish_image": ["image:c9c3f9aa5a2a9e89c59b76ad"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "新鲜迷迭香萝勒烤土豆", "practice": "1将草本植物剁碎和蒜头剁碎；2将土豆削皮滚刀切块，再加上黄油、蒜盐、萝勒、迷迭香碎和蒜头碎、黑胡椒粉在碗里，搅拌均匀；3在将要烤土豆的烤盘里沫上一层黄油，这样使烤盘比较容易洗；4将搅拌好的土豆平均地放在烤盘里，建议用大点的烤盘，基本使每块土豆都有机会被烤到表面；5放入烤盘，400F，烤15分钟后再转180°，再烤10-15分钟，如果见基本熟了，开上火Broil功能烤5-10分钟，烤至金黄色则可，使用Broil时要时时观察烤箱，使用此功能是很容易烤糊食物。", "raw_material": "原料：长形土豆、迷迭香、萝勒、蒜头、蒜盐、黄油、黑胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-80962.html", "split": "foreign", "target_text": {"dish_name": "Rosemary and Basil Roasted Potatoes", "practice": "1 Finely chop the herbs and mince the garlic; 2 Peel the potatoes and cut them into chunks using a roll cut, then add the butter, garlic salt, basil, minced rosemary, minced garlic, and ground black pepper into a bowl and mix thoroughly; 3 Grease the baking tray with a layer of butter to make the tray easier to clean; 4 Spread the seasoned potatoes evenly on the baking tray; it is recommended to use a larger tray so that basically every piece of potato has the opportunity to be roasted on its surface; 5 Place the tray in the oven at 400°F and roast for 15 minutes, then rotate it 180° and roast for another 10-15 minutes; if they are mostly cooked, turn on the Broil function for 5-10 minutes until golden brown; keep a close watch on the oven when broiling, as it is very easy to burn food using this function.", "raw_material": "Ingredients: Long potatoes, rosemary, basil, garlic, garlic salt, butter, ground black pepper."}}
{"canonical_name_zh": "焗烤土豆皮", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:43a69d79482fbf4f9b052604", "language": "English", "question_image_ids": {"dish_image": ["image:d8ea61f360ca8fe9b3f5443d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "美味儿头盘“焗烤土豆皮”", "practice": "1土豆半个250克、水浸金枪鱼罐头100克、马苏里拉奶酪块120克、橄榄油15克、黑胡椒粉2克、盐2克、大蒜20克、黑胡椒碎2克、鲜九层塔碎2克；配餐；土豆泥沙拉60克、樱桃小番茄2粒、青豌豆20克。2把土豆洗净，放入锅中带皮煮熟，切记，要用中小火来煮，否则皮煮破了就不好了。3奶酪块儿用奶酪擦擦成丝。4奶酪擦好丝后备用。5然后，把大蒜切碎备用。6土豆煮熟后，顺着用刀一切两半。7然后，用勺把土豆的瓤掏出。8土豆要留一厘米厚的肉。9之后，把金枪鱼罐头打开。10炒勺上火烧热，注入橄榄油煸香大蒜碎。11下入金枪鱼罐头炒散。12把掏出的土豆泥放入锅中按碎炒匀。13放入少许盐炒匀。14撒入少许黑胡椒粉调味。15然后，把金枪鱼和土豆泥炒好的的混合物，用勺舀入做好的土豆盅里。16用勺抹平。17把马苏里拉奶酪丝撒在上面。18在奶酪上撒上少许黑胡椒碎。19把醸好的土豆皮置入烤盘。20把预热好的烤箱调到上下火力180度，烤盘放中架，烘烤10分钟。21表皮微黄即可取出。", "raw_material": "原料：土豆、水浸金枪鱼罐头、马苏里拉奶酪块、橄榄油、黑胡椒粉、盐、大蒜、黑胡椒碎2克、鲜九层塔碎、土豆泥沙拉、樱桃小番茄、青豌豆。"}, "source_url": "https://home.meishichina.com/recipe-7456.html", "split": "foreign", "target_text": {"dish_name": "Baked Potato Skins", "practice": "1Half a potato (250g), 100g canned tuna in water, 120g mozzarella cheese block, 15g olive oil, 2g ground black pepper, 2g salt, 20g garlic, 2g cracked black pepper, 2g chopped fresh basil; Side dishes; 60g mashed potato salad, 2 cherry tomatoes, 20g green peas.2Wash the potato and boil it whole with the skin on; remember to use medium-low heat to simmer, otherwise the skin may burst.3Shred the block of cheese using a cheese grater.4Set the shredded cheese aside.5Then, mince the garlic and set aside.6Once the potato is boiled, slice it in half lengthwise with a knife.7Then, use a spoon to scoop out the potato flesh.8Leave a layer of potato flesh about 1 cm thick.9Afterward, open the canned tuna.10Heat the pan over the flame, add olive oil, and sauté the minced garlic until fragrant.11Add the canned tuna and stir-fry to break it up.12Add the scooped-out potato mash into the pan, mash it down, and stir-fry until well combined.13Add a pinch of salt and stir evenly.14Sprinkle with a little ground black pepper for seasoning.15Then, spoon the sautéed mixture of tuna and mashed potato into the prepared potato boats.16Smooth the surface with a spoon.17Sprinkle the shredded mozzarella cheese on top.18Sprinkle a little cracked black pepper over the cheese.19Place the stuffed potato boats onto a baking tray.20Set the preheated oven to 180°C with top and bottom heat, place the baking tray on the middle rack, and bake for 10 minutes.21Remove from the oven once the surface is lightly golden brown.", "raw_material": "Ingredients: potatoes, canned tuna in water, mozzarella cheese blocks, olive oil, ground black pepper, salt, garlic, 2g cracked black pepper, chopped fresh basil, mashed potato salad, cherry tomatoes, green peas."}}
{"canonical_name_zh": "芝士牛肉烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:bb60e4c8e00873e6dc8df27e", "language": "English", "question_image_ids": {"dish_image": ["image:6e58f0dab2162b1d76a9503a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "芝士牛肉烤土豆", "practice": "1土豆洗净；2切二半，隔水加热蒸熟；3小心周边要留出均匀的宽度；4土豆蒸熟放凉，用小勺将土豆泥挖出；5拌入小勺盐和一勺黑胡椒；6牛腿肉切成小丁，马苏里拉芝士切条7牛肉中放入姜丝，蒜丁，生抽，白糖，黑胡椒，盐。拌匀，腌10分钟。8锅中热油，将牛肉丁倒入划散，炒熟后关火；9将土豆泥倒入；10拌匀11装入到挖空的土豆壳中；12表面撒上芝士,放入预热好的烤箱中，220度下烤10分钟左右，至表面金黄即可。", "raw_material": "原料：牛肉、土豆、芝士、盐、黑胡椒、姜片、蒜、生抽、白糖。"}, "source_url": "https://home.meishichina.com/recipe-139399.html", "split": "foreign", "target_text": {"dish_name": "Cheesy Beef Baked Potato", "practice": "1 Wash the potatoes; 2 Cut in half and steam until cooked through; 3 Carefully leave an even border around the edges; 4 Let the steamed potatoes cool, then use a small spoon to scoop out the potato flesh; 5 Mix in a small spoonful of salt and a spoonful of black pepper; 6 Dice the beef shank into small cubes and cut the mozzarella cheese into strips 7 Add julienned ginger, minced garlic, light soy sauce, sugar, black pepper, and salt to the beef. Mix well and marinate for 10 minutes. 8 Heat oil in a pan, add the diced beef and stir to separate, stir-fry until cooked, then turn off the heat; 9 Add the mashed potatoes; 10 Mix well 11 Stuff the mixture into the hollowed-out potato shells; 12 Sprinkle cheese on top, place in a preheated oven, and bake at 220°C for about 10 minutes until the surface is golden brown.", "raw_material": "Ingredients: beef, potatoes, cheese, salt, black pepper, ginger slices, garlic, light soy sauce, white sugar."}}
{"canonical_name_zh": "苏格兰炸蛋", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:7f9c2d55ce09b247111b0878", "language": "English", "question_image_ids": {"dish_image": ["image:9c5864e8ce9bee5202cfb74c"], "practice_image": ["image:a07774ac017cf03a2bb79ace", "image:9beac5f3472c43eafb77e8c5", "image:a9e56296356da557e98cca11", "image:ff7ed0d29bd9955ee025b21c", "image:d5075d396d9458b32d2d69a9", "image:3617b3cb34cb75515f65ca48", "image:1dab3f4f09c1d9ed1e5d6320", "image:f742ad22ebc7706f421b4dbe", "image:ba748d7dee8c083a70e31430"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "苏格兰炸蛋", "practice": "1猪肉粒加盐、鸡精、料酒、胡椒粉调味，腌制15分钟2鹌鹑蛋放锅里煮两分钟（不用完全煮熟）3鹌鹑蛋剥皮（这是一项艰巨的工程，因为鹌鹑蛋没有完全熟，太用力容易坏掉）4剥好皮的鹌鹑蛋裹上一层猪肉泥，然后用调羹压一压，造型5接着裹上一层炸粉6鸡蛋和适量的炸粉搅拌成鸡蛋糊，把第五步的苏格兰蛋放进蛋糊里滚一圈7下油锅炸，炸到两面金黄捞起来8做好的苏格兰炸蛋9据说成功的苏格兰炸蛋是这样：对半切开，肉馅熟了，里面的鹌鹑蛋流出蛋黄（第一次做，不是那么成功，但是味道还不错）", "raw_material": "原料：猪肉粒、鹌鹑蛋、炸粉、鸡蛋、盐、料酒、鸡精、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-362511.html", "split": "foreign", "target_text": {"dish_name": "Scotch Egg", "practice": "1Season the ground pork with salt, chicken essence, cooking wine, and pepper powder, then marinate for 15 minutes2Place the quail eggs in a pot and boil for two minutes (do not cook through completely)3Peel the quail eggs (this is an arduous task because the quail eggs are not fully cooked and break easily if too much force is applied)4Coat the peeled quail eggs with a layer of minced pork, then press with a spoon to shape them5Next, coat with a layer of frying powder6Whisk eggs and an appropriate amount of frying powder into a batter, then roll the Scotch eggs from step 5 in the batter7Deep-fry in the oil until golden brown on both sides, then remove8The finished Scotch eggs9It is said that a successful Scotch egg looks like this: cut in half, the meat filling is cooked through and the quail egg yolk inside is runny (it was my first time making them, so they weren't that successful, but the taste was quite good)", "raw_material": "Ingredients: diced pork, quail eggs, frying powder, eggs, salt, cooking wine, chicken bouillon powder, ground pepper."}}
{"canonical_name_zh": "英国炸鱼", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:7b33e973ff53be0440a79359", "language": "English", "question_image_ids": {"dish_image": ["image:fe6c8b85340f6990667a66da"], "practice_image": ["image:0d2931398f482957d0060410", "image:67f649a0fadc3db86e9e2bd4", "image:58be64544582d7cf92151d78", "image:c4504fcf3d2290a4664814a7", "image:573fdce0ca2e22dd899e6262", "image:feaed0f253409fd86b8f5118", "image:fda15f2a40e5b8648bca07e0", "image:7dbd106415b8ce16fc5a2bc9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英国炸鱼", "practice": "1在一个大碗里打入鸡蛋，奶油，盐和胡椒。混合。2把鳕鱼切段儿。3把鳕鱼段先扑上面粉，然后浸入蛋液混合物里。再捞出来放在盛面包屑的盘子里打个滚。4从蛋液混合物里捞出来~5在面包屑里打个滚。6放入平底锅中煎。7每煎完一锅就用厨房用纸把锅擦干净。这样不会有油渣。8美味的英国炸鱼就做好了！", "raw_material": "原料：鳕鱼片、鸡蛋、鲜奶油、面粉、柠檬、盐、胡椒粉、面包屑、油。"}, "source_url": "https://home.meishichina.com/recipe-55837.html", "split": "foreign", "target_text": {"dish_name": "Fish and Chips", "practice": "1 In a large bowl, whisk together the eggs, cream, salt, and pepper. Mix.\n2 Cut the cod into portions.\n3 First dredge the cod portions in flour, then dip them into the egg mixture. Remove and roll them in a plate of breadcrumbs.\n4 Remove from the egg mixture~\n5 Roll in the breadcrumbs.\n6 Place in a skillet and pan-fry.\n7 Wipe the pan clean with a paper towel after each batch. This prevents burnt residue.\n8 Delicious British fried fish is ready!", "raw_material": "Ingredients: Cod fillets, eggs, heavy cream, flour, lemon, salt, pepper, breadcrumbs, oil."}}
{"canonical_name_zh": "双色司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:130c9c6d6104e3617fe734bb", "language": "English", "question_image_ids": {"dish_image": ["image:b03a59f2564e463e11083418"], "practice_image": ["image:1e9f32594e4e1aaf6ad5228e", "image:ac7c35cb81f95c0d04ef1893", "image:c38bc9ef7dbc8f5acf553d7d", "image:f77158f6a164269c72892632", "image:f093a09521cc6e35ab902e7a", "image:30f04dea543e97e65f1cb554", "image:c2b634b8f2c9674f60524e9a"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式下午茶--双色司康", "practice": "1将A所有材料混合，将B的40g黄油冷冻状态切成小丁，加入A的混合物。2借助擀面杖，刮刀等将黄油小丁在A中碾碎，混合。3加入一大勺鸡蛋，再一点点加入三大勺牛奶，混合成团即可，不要过分揉，面团应该比较干。4将3放入冰箱冷冻20分钟以上，取出，均匀切成8分。5用手工捏成中空的碗状。68个捏完是这样的。7在中空部分一半填入花生酱一半填入果酱，入预热好的烤箱中下层，上下火180度烤2-3分钟后，上面放一个烤盘或盖一层锡纸继续烤15-18分钟。", "raw_material": "原料：低粉、细砂糖、麦芽糖、黄油、蛋液、牛奶、小麦粉、果酱、花生酱。"}, "source_url": "https://home.meishichina.com/recipe-9247.html", "split": "foreign", "target_text": {"dish_name": "Two-tone Scones", "practice": "1Combine all ingredients from Group A. Cut 40g of frozen butter (Group B) into small cubes and add them to the Group A mixture. 2Using a rolling pin or spatula, crush and incorporate the butter cubes into the mixture. 3Add one tablespoon of beaten egg, then gradually add three tablespoons of milk. Mix until just combined into a dough; do not over-knead. The dough should be relatively dry. 4Place the dough in the freezer for at least 20 minutes, then remove and divide evenly into 8 portions. 5Hand-shape each portion into a hollow, bowl-like shape. 6The eight portions should look like this once shaped. 7Fill the hollow centers with half peanut butter and half jam. Place in the lower-middle rack of a preheated oven and bake at 180°C (top and bottom heat) for 2-3 minutes. Then, place a baking tray on top or cover with aluminum foil and continue to bake for another 15-18 minutes.", "raw_material": "Ingredients: cake flour, caster sugar, maltose, butter, beaten egg, milk, wheat flour, jam, peanut butter."}}
{"canonical_name_zh": "英式吞拿鱼小菜", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:6f502f2111d4afccb971748f", "language": "English", "question_image_ids": {"dish_image": ["image:fefda8674f7dc6f4f3b8587e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式吞拿鱼小菜-很容易做喔", "practice": "1吞拿鱼放入小碗，倒入酱油，橄榄油和大蒜。腌制10分钟。2细粉，这个是在我们这里的超市买的，国内的朋友可以用干细粉。3主要配料：葱(我自己养的，哈哈)，大蒜，生姜露个脸。4切细生姜,葱,大蒜,放入碗中,挤入柠檬汁。5挤压,研磨葱,姜,大蒜,搅拌使酱汁充分调匀6然后倒入日本酱油,搅拌7酱汁完成啦8细粉过沸水,泡软9细粉再过冷水,然后倒入酱汁中,搅拌10用叉子挑起细粉,旋转成棒槌11凹个造型,装盘,备用12将吞拿鱼放入热锅中,无需加油,因为在腌制的时候加过橄榄油了13两面煎到变色,便可承起,中火煎2,3分钟左右即可,看吞拿鱼的厚度了.14准备花生或者杏仁,切小块15吞拿鱼切块或块,装盆,杏仁块洒在盘中点缀,加少许日本酱油16浇上橄榄油少许17锅中省油,翻炒芦笋,芦笋变软装盆.无需加盐,因为煎鱼的省油中含有酱油.18最后撒上些葱花或者香菜，就可以吃啦。", "raw_material": "原料：吞拿鱼、芦笋、细粉。"}, "source_url": "https://home.meishichina.com/recipe-18074.html", "split": "foreign", "target_text": {"dish_name": "British-style Tuna Appetizer", "practice": "1Place the tuna in a small bowl and pour in the soy sauce, olive oil, and garlic. Marinate for 10 minutes.2Fine vermicelli; I bought these at my local supermarket, but friends in China can use dry fine vermicelli.3Main ingredients: scallions (grown by myself, haha), garlic, and a guest appearance by the ginger.4Finely mince the ginger, scallions, and garlic, place them in a bowl, and squeeze in the lemon juice.5Press and mash the scallions, ginger, and garlic, then stir until the sauce is thoroughly mixed6Then pour in the Japanese soy sauce and stir7The sauce is finished!8Blanch the fine vermicelli in boiling water until softened9Rinse the fine vermicelli in cold water, then pour it into the sauce and toss10Use a fork to lift the vermicelli and twirl it into a cylindrical shape11Style the plating, arrange it on the dish, and set aside12Place the tuna into a hot pan; there is no need to add oil because olive oil was already added during the marination13Sear both sides until the color changes, then remove from the pan. Pan-fry over medium heat for about 2 to 3 minutes, depending on the thickness of the tuna.14Prepare peanuts or almonds and chop them into small pieces15Slice or cube the tuna and plate it. Sprinkle the chopped almonds over the dish as a garnish and add a little Japanese soy sauce16Drizzle with a small amount of olive oil17Use the residual oil in the pan to stir-fry the asparagus until the asparagus has softened, then plate. No salt is needed because the leftover oil from searing the fish contains soy sauce.18Finally, sprinkle with some chopped scallions or cilantro, and it's ready to eat.", "raw_material": "Ingredients: tuna, asparagus, vermicelli."}}
{"canonical_name_zh": "布鲁姆面包", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:42abf06abd0c0bf94c2ee747", "language": "English", "question_image_ids": {"dish_image": ["image:e4a15fcc941def33cd873590"], "practice_image": ["image:24827ec12f047355a2b9533b", "image:14686ea96184f8b4a52f62d8", "image:5c8c7cd8b0b885bdd5d0f56d", "image:6ad1906d35583069caea1071", "image:cc1de721c68753c19b38fc5d", "image:6d4e5c970a232c9a4187bde3"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式咸面包——布鲁姆面包", "practice": "1将面粉倒入大盆中，加盐与酵母，分别各放在两侧，不能混到一起。再加入酵母及冷水、橄榄油。2合成面团3室温发酵至两倍大。拿出用手背按压，排出气泡。4先一手按住面团，另一只手向上拉扯面团，往下叠，再左右叠，最后再从上至下叠好，整形。5再次发酵至两倍大，拿出上面喷清水，洒一些面粉，切几刀，不要切断6烤箱预热220度，中层上下火，烤25分，再调到200度，烤10分即可。", "raw_material": "原料：高筋面粉、盐、酵母、冷水、橄榄油、面粉、油。"}, "source_url": "https://home.meishichina.com/recipe-168085.html", "split": "foreign", "target_text": {"dish_name": "Bloomer Bread", "practice": "1Pour the flour into a large bowl. Add salt and yeast on opposite sides so they do not mix. Then add the yeast, cold water, and olive oil.2Combine into a dough.3Proof at room temperature until doubled in size. Remove and press with the back of your hand to deflate and expel air bubbles.4Hold the dough with one hand while using the other hand to stretch the dough upwards and fold it down, then fold from the left and right, and finally from top to bottom to shape.5Proof again until doubled in size. Remove and spray the surface with water, dust with flour, and score several times without cutting through.6Preheat the oven to 220°C. Bake on the middle rack with top and bottom heat for 25 minutes, then reduce to 200°C and bake for 10 minutes.", "raw_material": "Ingredients: bread flour, salt, yeast, cold water, olive oil, flour, oil."}}
{"canonical_name_zh": "英式奶酪茶点", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:30e1b549e74d273a6558dc36", "language": "English", "question_image_ids": {"dish_image": ["image:82653a2e7ada7889ba5ed81b"], "practice_image": ["image:b503021c25aa648d97fffd13", "image:6b79631f0109fe15f963ab1a", "image:5cc80cf6e9f90e56574c01fc", "image:3f24308154c43aa9ea0ee192", "image:c12a2a394f2552b6c25d843c", "image:0e9e9cf77fd66314e2270874", "image:bb2bd219a7fce8fe87de1004", "image:79b4cf77442b924682a62a48", "image:25ea58b8d27568fa694c1aaf", "image:cab38797e803d552e022c0d6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式奶酪茶点", "practice": "1准备原料。2黄油切成小块。3粉类全部混和过筛，放入黄油中。4洋葱切成小丁与葱花放到面粉中。5切达奶酪切小丁放入面粉中。6全部混和均匀。7放入牛奶，和成面团。8将面团放在硅胶垫上。9擀成一厘米厚的薄片。10用模具做成形状，放到烤盘中，170度，烤15分钟。", "raw_material": "原料：面粉、黄油、切达奶酪、牛奶、洋葱、葱花。"}, "source_url": "https://home.meishichina.com/recipe-100192.html", "split": "foreign", "target_text": {"dish_name": "English Cheese Tea Treats", "practice": "1Prepare the ingredients.2Cut the butter into small cubes.3Mix and sift all dry ingredients, then add them to the butter.4Finely dice the onion and add it along with the chopped scallions to the flour.5Dice the cheddar cheese into small cubes and add to the flour.6Mix everything until well combined.7Add the milk and knead into a dough.8Place the dough on a silicone mat.9Roll out into a sheet 1 cm thick.10Shape with a mold, place on a baking tray, and bake at 170°C for 15 minutes.", "raw_material": "Ingredients: flour, butter, cheddar cheese, milk, onion, scallions."}}
{"canonical_name_zh": "英式巧克力海绵蛋糕（无面粉版）", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:8dff0c89f44d467ac27c2381", "language": "English", "question_image_ids": {"dish_image": ["image:cc0ddd7ff72c38b704e3975e"], "practice_image": ["image:4af49dd6e8f9e472c22f53f8", "image:a3fa8a62a01b1e765ef315cc", "image:da62855a4888329d4b80a9ea", "image:605f5d71aca5aef5645ebc4a", "image:6f1e3177ab273dafa8f1f7d1", "image:6f0b3d8287bb8616260322e1", "image:e5d88a47013c334e621fdc0c", "image:b9e8cad2e96d131a3de1d08c", "image:b10a988ca5088a0099104c00", "image:18c41408c31f1ee15210edfb"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式巧克力海绵蛋糕（无面粉版）", "practice": "1先将材料准备好，预热烤箱180°，烤盘里刷黄油，放上焙烤防油纸（greaseproofpaper）。2蛋白打入一个无油干净的碗中，加入20g糖打发，打发至僵硬，备用。3在打发盆中加入两颗蛋黄，20g白糖，将打发盆放入一个热水平底锅中（确保打发盆盆变离锅很远，以免打发过程有水进入）。打发成sabayonne（即缎带丝绸状的蛋黄糖液）。4将巧克力放入杯中隔热水融化，切出30g黄油。5将融化的125g巧克力和30g融化的黄油，加入步骤3的sabayonne快速搅拌，最后快速倒入步骤2的打发蛋白中，上下拌匀，动作要轻柔，但是速度要快，以免蛋白中的泡泡破掉。6倒入已经预热铺好greaseproofpaper的烤盘中送入180°的烤箱烤12分钟，然后等待10分钟再开烤箱。7将蛋糕取出放稍凉。8修整切边，筛上无糖巧克力粉。9切成小块放入盘中待热气散发。10在等待中变冷中，快速加糖粉打发doublecream至软泡，倒入浓缩咖啡粉搅拌均匀，根据个人喜好加到烤好的巧克力蛋糕上，完成！", "raw_material": "原料：蛋黄、砂糖、黑巧克力粉、无盐硬奶油、蛋白、英式高脂奶油、超浓缩咖啡、糖粉。"}, "source_url": "https://home.meishichina.com/recipe-32150.html", "split": "foreign", "target_text": {"dish_name": "Flourless Chocolate Sponge Cake", "practice": "1 Prepare all ingredients. Preheat the oven to 180°C. Grease the baking pan with butter and line it with greaseproof paper. 2 Place the egg whites into a clean, oil-free bowl. Add 20g of sugar and whip until stiff peaks form. Set aside. 3 In a mixing bowl, combine two egg yolks and 20g of sugar. Place the bowl over a skillet of hot water (ensure the bowl is positioned securely to prevent any water from entering the mixture during whisking). Whisk until it reaches a sabayon stage (a silky, ribbon-like consistency). 4 Melt the chocolate in a container over a hot water bath (bain-marie). Measure and cut 30g of butter. 5 Quickly stir the 125g of melted chocolate and 30g of melted butter into the sabayon from step 3. Finally, rapidly pour this mixture into the whipped egg whites from step 2. Fold gently but quickly using a top-to-bottom motion to prevent the air bubbles in the egg whites from collapsing. 6 Pour the batter into the prepared baking pan lined with greaseproof paper. Bake in the preheated oven at 180°C for 12 minutes, then wait for 10 minutes before opening the oven door. 7 Remove the cake and allow it to cool slightly. 8 Trim the edges and sift unsweetened cocoa powder over the surface. 9 Cut into small pieces and place on a plate to allow the residual heat to dissipate. 10 While cooling, whip the double cream with icing sugar until soft peaks form. Stir in the espresso powder until well combined. Top the baked chocolate cake according to personal preference. Finished", "raw_material": "Ingredients: egg yolks, granulated sugar, dark chocolate powder, unsalted butter, egg whites, English double cream, espresso, powdered sugar."}}
{"canonical_name_zh": "英式松饼", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:3c48ba2890e7663b497360bd", "language": "English", "question_image_ids": {"dish_image": ["image:f4443ec15fcdd108869e8e8b"], "practice_image": ["image:46c2ce8148bd14ea7929bfd0", "image:c4194365ead43514f035bac6", "image:eeb3d96f3171182699bc0f22", "image:3463e54e9873ed7e81d29435", "image:30fe3f5bc10c4ff8938aa0c9", "image:f99b09d3a1a86c5bae3aa7b0", "image:9c4fff68c19807b7915ce089", "image:f4f002c0a9d7bc49bac2c1ad", "image:7f558d24d2599a52180083d7", "image:9a2b2ab0ea9a47ad9dd39890"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式松饼~~健康简单的早餐", "practice": "1先取出一个松饼坯，切开两边。2牛油果去皮去核取肉。3番茄洗干净切成片。4先将一片芝士放到松饼坯上。5再放一片番茄。6放上切好的牛油果。7再放上一片番茄。8最后在上面再加上一片芝士。9这个时候就可以将松饼合起来。10放入烤箱，设置180度烤十五分钟左右，取出淋上少许BBQ酱即可食用。", "raw_material": "原料：松饼饼坯、番茄、牛油果、芝士。"}, "source_url": "https://home.meishichina.com/recipe-83374.html", "split": "foreign", "target_text": {"dish_name": "English Muffins", "practice": "1First, take out an English muffin and slice it in half. 2Peel and pit the avocado and remove the flesh. 3Wash the tomato and cut it into slices. 4First, place a slice of cheese on the muffin base. 5Then place a slice of tomato. 6Add the sliced avocado. 7Place another slice of tomato on top. 8Finally, add another slice of cheese on top. 9At this point, close the muffin. 10Place in the oven, set to 180°C and bake for about 15 minutes; remove and drizzle with a little BBQ sauce to serve.", "raw_material": "Ingredients: muffin base, tomato, avocado, cheese."}}
{"canonical_name_zh": "玫瑰司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:3392bce3c6f068808fa0260d", "language": "English", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式点心---玫瑰司康", "practice": "1材料：干玫瑰10克、牛奶125克、低筋面粉250克、酵母6克、黄油70克、糖60克、蛋黄少许（刷表面用）2酵母溶于温牛奶中，静置5分钟备用。3黄油切成小块。4低筋粉过筛倒入盆中，加入黄油、砂糖。5将黄油在面粉中用手搓匀搓成细屑。6将干玫瑰花加入面粉中。7处理成细碎与面粉混合待用。8面粉盆中分次加入酵母水和匀。9轻轻揉匀至表面光泽的面团。（不要过度揉搓，以免出筋）10用擀面杖擀成后一点的面片，厚度约1.5-2cm左右。11切成三角状，也可用小型饼干模切割。12烤盘垫好锡纸，把切好的排入烤盘，刷上蛋黄液。13烤箱预热，180度，中层，15分钟即可。", "raw_material": "原料：干玫瑰、牛奶、低筋面粉、酵母、黄油、糖、蛋黄。"}, "source_url": "https://home.meishichina.com/recipe-20288.html", "split": "foreign", "target_text": {"dish_name": "Rose Scones", "practice": "1Ingredients: 10g dried roses, 125g milk, 250g low-gluten flour, 6g yeast, 70g butter, 60g sugar, a small amount of egg yolk (for brushing surface)2Dissolve the yeast in warm milk and let it sit for 5 minutes.3Cut the butter into small cubes.4Sift the low-gluten flour into a bowl, then add the butter and granulated sugar.5Rub the butter into the flour by hand until the mixture resembles fine crumbs.6Add the dried rose petals to the flour.7Crush into fine pieces and mix with the flour; set aside.8Gradually add the yeast mixture into the flour bowl and mix until combined.9Gently knead into a smooth, glossy dough. (Do not over-knead to avoid gluten development)10Use a rolling pin to roll it into a thick sheet, approximately 1.5-2cm thick.11Cut into triangles; alternatively, use small cookie cutters to cut into shapes.12Line a baking sheet with aluminum foil, arrange the cut pieces on the tray, and brush with the egg yolk wash.13Preheat the oven to 180°C and bake on the middle rack for 15 minutes.", "raw_material": "Ingredients: Dried roses, milk, cake flour, yeast, butter, sugar, egg yolk."}}
{"canonical_name_zh": "英式烤牛肉", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:833c605ecce3d6bea34d54ab", "language": "English", "question_image_ids": {"dish_image": ["image:c042fa034754848b8505680b"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式烤牛肉", "practice": "1牛肉腌制3小时后用棉绳捆绑起来。2放平底锅里加少许油，煎至两面上色。3洋葱，胡萝卜切丁，蒜头去皮。4然后，放入烤箱，旁边放了洋葱，胡萝卜，蒜头一起烤。5180度，30分钟（时间视肉的大小，厚薄而定）。6烤好后，牛肉包上铝箔。7放置半小时。8刚才一起烤的蔬菜，取出加入先前腌制牛肉的酱料和烤制牛肉时出来的汁水。9再加少许番茄酱，少许盐，少许水，烧成酱汁。10牛肉切片（当刀切下去的一瞬间，真是充满了感动！汁水和着少许血水渗透出来了）。11再浇上酱汁，挤上些许柠檬汁，想说不好吃真的很难哦！！配菜还是；土豆泥，撒了点罗勒叶。与豆泥配牛肉，简直就是绝配哦！", "raw_material": "原料：牛腿肉、cook100烤肉料、料酒、黑胡椒粉、番茄酱、盐。"}, "source_url": "https://home.meishichina.com/recipe-6452.html", "split": "foreign", "target_text": {"dish_name": "Roast Beef", "practice": "1After marinating the beef for 3 hours, tie it with butcher's twine.2Heat a small amount of oil in a skillet and sear until both sides are browned.3Dice the onion and carrot, and peel the garlic cloves.4Then, place in the oven to roast together with the onion, carrot, and garlic.5Roast at 180°C for 30 minutes (cooking time depends on the size and thickness of the meat).6Once roasted, wrap the beef in aluminum foil.7Let it rest for half an hour.8Take the roasted vegetables and combine them with the reserved marinade and the juices released during roasting.9Add a little ketchup, a pinch of salt, and a bit of water, then simmer to reduce into a sauce.10Slice the beef (the moment the knife cuts through is truly moving! The juices mixed with a hint of blood seep out).11Drizzle with the sauce and a squeeze of lemon juice—it is truly hard to say it’s anything but delicious!! The side dish is mashed potatoes sprinkled with basil leaves. Mashed potatoes and beef are simply a perfect match!", "raw_material": "Ingredients: beef round, Cook100 BBQ seasoning, cooking wine, ground black pepper, ketchup, salt."}}
{"canonical_name_zh": "英式烤莓碎", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:1d8c794a251bb8a8dd7e9f84", "language": "English", "question_image_ids": {"dish_image": ["image:2673c1df5509caa39fa3b1eb"], "practice_image": ["image:bebaeb8b6f0a90bfe8f38d9f", "image:48820cfbac6ed02a1be53a09", "image:fed4a0d0e02fd89d68946aee", "image:15fda9f466fa556f548883ef", "image:1f8f589800072f9baa9741c8", "image:1dfc72c5035af1ba873e76f7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式烤莓碎", "practice": "1面粉，黄油，糖粉干搅拌在一起，用两手用力搓5分钟左右，直到面粉和黄油，糖粉搅拌均匀并且非常细腻。2陶瓷碗里倒入水果3水果倒满陶瓷碗4分之3左右即可4上面放上薄薄一层刚才干搅拌好的面碎5放好面碎，如图一样6放进预热到180度的烤箱里烤30分钟左右即完成。", "raw_material": "原料：面粉、黄油、糖粉、草莓、蓝莓、树梅。"}, "source_url": "https://home.meishichina.com/recipe-157599.html", "split": "foreign", "target_text": {"dish_name": "Berry Crumble", "practice": "1Dry mix the flour, butter, and powdered sugar together. Rub the mixture vigorously with both hands for about 5 minutes until the flour, butter, and powdered sugar are evenly incorporated and reach a very fine texture.\n2Pour the fruit into a ceramic bowl.\n3Fill the ceramic bowl approximately 3/4 full with the fruit.\n4Top with a thin layer of the dry crumble mixture prepared earlier.\n5Arrange the crumble as shown in the image.\n6Place in an oven preheated to 180°C and bake for about 30 minutes until complete.", "raw_material": "Ingredients: Flour, butter, powdered sugar, strawberries, blueberries, raspberries."}}
{"canonical_name_zh": "英式苹果蛋糕", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:79b2c19245e02acb52ce06cc", "language": "English", "question_image_ids": {"dish_image": ["image:64a6c1e771a0d7d6be596328"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式苹果蛋糕", "practice": "1黄油放入室温中化软。2加入糖和盐在一起打发。3依次加入两个鸡蛋，搅拌均匀。4把一个苹果去皮切成小丁。5再加入牛奶、苹果丁、面粉和泡打粉拌匀。6装入裱花袋，挤入圆形烤盘内。7均匀的挤上一层。8另一个苹果切片。9均匀的摆放在蛋糕糊上。10玉桂粉用小筛子均匀的洒在苹果片上。11放入预热170℃的烤箱。12烤30分钟左右拿出。13经过烘烤的玉桂粉和苹果散发着迷人的芳香。", "raw_material": "原料：黄油、糖、低筋面粉、苹果、蛋、鲜奶、泡打粉、玉桂粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-159393.html", "split": "foreign", "target_text": {"dish_name": "British Apple Cake", "practice": "1Soften the butter at room temperature. 2Add the sugar and salt and cream them together. 3Add two eggs one by one and mix until well combined. 4Peel and dice one apple. 5Add the milk, diced apple, flour, and baking powder, and mix until uniform. 6Transfer the mixture into a piping bag and pipe into a round baking pan. 7Pipe an even layer. 8Slice the other apple. 9Arrange the slices evenly on top of the cake batter. 10Use a small sieve to sprinkle cinnamon powder evenly over the apple slices. 11Place in an oven preheated to 170°C. 12Bake for approximately 30 minutes, then remove. 13The baked cinnamon and apple release a captivating aroma.", "raw_material": "Ingredients: butter, sugar, cake flour, apples, eggs, fresh milk, baking powder, ground cinnamon, salt."}}
{"canonical_name_zh": "司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:5cbf0b5a16a61ebeb624ef7f", "language": "English", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式茶点--司康", "practice": "1将黄油切碎加入高筋面粉、低筋面粉、泡打粉、糖、盐放入容器。2将黄油和面粉等材料融合，再用打蛋器最高档打散（最好用料理机打散）3打散后的面团中间挖一个小坑，加入牛奶。4当牛奶被面团吸收后用橡皮刮刀把面和均匀。5将混合好的面团放入保鲜袋，用手按压成团，置冰箱30分钟松弛。6在面板上铺一层塑料布放上面团，上面再盖一层塑料布，用擀面棒擀成厚2厘米的面团7用模具切割成5厘米的圆（我没有模具用量勺代替）8在表面刷牛奶使烤出来的颜色变黄9在190度预热好的烤箱，烘焙25-30分钟。", "raw_material": "原料：高筋面粉、低筋面粉、黄油、糖、盐、泡打粉、牛奶、装饰牛奶。"}, "source_url": "https://home.meishichina.com/recipe-101130.html", "split": "foreign", "target_text": {"dish_name": "British Scones", "practice": "1Chop the butter and add it to a container with the bread flour, cake flour, baking powder, sugar, and salt. 2Combine the butter with the dry ingredients, then use an electric mixer on the highest speed to break it down (preferably use a food processor to pulse into crumbs). 3Make a small well in the center of the crumbled mixture and add the milk. 4Once the milk is absorbed by the mixture, use a rubber spatula to mix the dough until uniform. 5Place the mixed dough into a plastic bag, press it into a mass by hand, and refrigerate for 30 minutes to rest. 6Lay a sheet of plastic wrap on the work surface, place the dough on it, cover with another layer of plastic wrap, and use a rolling pin to roll it to a thickness of 2 cm. 7Use a mold to cut out 5 cm circles (a measuring spoon can be used as a substitute if you do not have a mold). 8Brush the surface with milk to achieve a golden color after baking. 9Bake in an oven preheated to 190°C for 25-30 minutes.", "raw_material": "Ingredients: Bread flour, cake flour, butter, sugar, salt, baking powder, milk, milk for decoration."}}
{"canonical_name_zh": "蔓越莓司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:c40c247458c3b62f5443d048", "language": "English", "question_image_ids": {"dish_image": ["image:d667232e5fa69d9e4e27a1c0"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式茶点—蔓越莓司康", "practice": "1低筋面粉，泡打粉混合过筛，加入细砂糖和软化的黄油2用手将面粉与黄油混合均匀搓成细屑，类似面包屑3加入牛奶45ML4再加入一大勺蛋液5揉成光滑面团，不要过分揉捏，以防面筋生成过多影响口感6将蔓越莓干剪碎7将蔓越莓干加入到面团中，轻轻揉30秒左右，不要过分揉捏，只要将果干揉到面团当中即可。8揉成光滑不粘手的圆面团9用擀面杖把面团擀至1-1.5CM左右的厚片10用造型模具在面团上分别按出11摆放于烤盘内12在表面刷上一层蛋液13烤箱180预热，15分钟左右14烤至表面金黄就可以", "raw_material": "原料：低筋面粉、黄油、细砂糖、泡打粉、盐、牛奶、蔓越莓干、蛋液。"}, "source_url": "https://home.meishichina.com/recipe-97935.html", "split": "foreign", "target_text": {"dish_name": "Cranberry Scones", "practice": "1Sift the low-gluten flour and baking powder together, then add the granulated sugar and softened butter2Rub the flour and butter together with your hands until the mixture resembles fine breadcrumbs3Add 45ml of milk4Add one tablespoon of beaten egg5Knead into a smooth dough; do not over-knead to prevent excessive gluten development from affecting the texture6Finely chop the dried cranberries7Add the dried cranberries to the dough and knead gently for about 30 seconds; do not over-knead, as long as the dried fruit is incorporated into the dough8Form into a smooth, non-sticky round dough9Use a rolling pin to roll the dough into a sheet approximately 1-1.5cm thick10Use cookie cutters to press out individual shapes from the dough11Arrange them on a baking tray12Brush a layer of egg wash over the surface13Preheat the oven to 180°C and bake for about 15 minutes14Bake until the surface is golden brown", "raw_material": "Ingredients: cake flour, butter, caster sugar, baking powder, salt, milk, dried cranberries, beaten egg."}}
{"canonical_name_zh": "英式金枪鱼粟米色拉", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:2b2c3dffe84b0a9322541e6d", "language": "English", "question_image_ids": {"dish_image": ["image:21def466d76f3bdd3aec5a97"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "英式金枪鱼粟米色拉", "practice": "1原料：金枪鱼罐头一个，粟米罐头半个，蛋黄酱，色拉酱。2打开金枪鱼和粟米罐头，把罐头中的水沥干，倒入容器中。色拉本身容易出水，所以需要尽量减少原料中的水份。3蛋黄酱(Mayonnaise)。4倒入较多的蛋黄酱(Mayonnaise)。5顺时针搅拌上劲。我家的蛋黄酱都是买的不含芥末的，现在英国的大多数蛋黄酱的厂商都喜欢在蛋黄酱中参入芥末，导致吃在嘴里有点灼烧的感觉，十分的不舒服。我和LG还是偏爱温和而奶香的蛋黄酱。6半个绿色园椒切丁，加入，继续搅拌。7一个胡萝卜先焯水再切丁，加入，继续搅拌。8加入少许色拉酱(SaladCream)，喜欢吃甜的朋友可以多加。9顺时针搅拌上劲。调料可以分批少量少量的加，一边做一边试试味道，不够再加。10顺时针搅拌上劲。11清新爽口、颜色缤纷的金枪鱼粟米色拉。", "raw_material": "原料：金枪鱼罐头、粟米罐头、绿色园椒、胡萝卜、蛋黄酱、色拉酱。"}, "source_url": "https://home.meishichina.com/recipe-2280.html", "split": "foreign", "target_text": {"dish_name": "Tuna and Sweetcorn Salad", "practice": "1Ingredients: one can of canned tuna, half a can of canned sweetcorn, mayonnaise, salad cream. 2Open the tuna and sweetcorn cans, drain the liquid thoroughly, and pour the contents into a container. Salads tend to release water easily, so it is necessary to minimize the moisture in the ingredients as much as possible. 3Mayonnaise. 4Pour in a generous amount of mayonnaise. 5Stir clockwise until well-combined and thickened. The mayonnaise I use is always mustard-free; nowadays, most mayonnaise manufacturers in the UK like to include mustard in their mayonnaise, resulting in a burning sensation in the mouth that is very uncomfortable. My husband and I still prefer a mild and creamy mayonnaise. 6Dice half a green bell pepper, add it, and continue to stir. 7Blanch one carrot before dicing it, then add it and continue to stir. 8Add a little salad cream; those who prefer a sweeter taste can add more. 9Stir clockwise until well-combined and thickened. Seasonings can be added in small batches; taste as you go and add more if it is not enough. 10Stir clockwise until well-combined and thickened. 11A refreshing, crisp, and colorful tuna and sweetcorn salad.", "raw_material": "Ingredients: Canned tuna, canned sweet corn, green bell pepper, carrot, mayonnaise, salad dressing."}}
{"canonical_name_zh": "菠菜虾仁烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:5b481b1d90491109f4b77022", "language": "English", "question_image_ids": {"dish_image": ["image:d433964fd5ed91468028c9b5"], "practice_image": ["image:49040b8e6a7f1dae55c32a31", "image:f00cb15e927d2df5225ea3ae", "image:1f124276b11587a3f539100d", "image:708bc1c4c8b8c390fd9fd4c2", "image:da23fcca3e7b434e0de40f8d", "image:652aae974f685d5218a35b09", "image:61938bf8399d39c5e623b046", "image:8d3d859ab697b89248a6f5d4", "image:8c221d6c935a8fb2414bdf8d", "image:f1dba91222cbf64fc9206bf9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "菠菜虾仁烤土豆", "practice": "1鸡蛋打入碗里，加入1汤匙面粉搅打散。烤箱预热175度。2加入牛奶打匀后，加盐和黑胡椒粉调味备用。3菠菜焯水备用。土豆切片。4先将一般土豆放入事先抹了黄油的烤盘里。撒上少许盐和黑胡椒粉。5菠菜切碎后放入烤盘，并铺上虾仁。6倒入一半的鸡蛋牛奶汁。7最后放上剩余的土豆片。8倒入剩下的鸡蛋牛奶汁。9撒上芝士粉。10放入烤箱烤50-60分钟即可。", "raw_material": "原料：菠菜、虾仁、土豆、鸡蛋、牛奶、面粉、芝士粉、盐、黑胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-32250.html", "split": "foreign", "target_text": {"dish_name": "Roasted Potatoes with Shrimp and Spinach", "practice": "1Crack the eggs into a bowl, add 1 tablespoon of flour and whisk until combined. Preheat the oven to 175°C. 2Add the milk and whisk until smooth, then season with salt and black pepper and set aside.\n3Blanch the spinach and set aside. Slice the potatoes.\n4First, place half of the potato slices into a pre-buttered baking dish. Sprinkle with a little salt and black pepper.\n5Chop the spinach and add it to the baking dish, then layer with the shrimp.\n6Pour in half of the egg-milk mixture.\n7Finally, layer with the remaining potato slices.\n8Pour in the rest of the egg-milk mixture.\n9Sprinkle with cheese powder.\n10Place in the oven and bake for 50-60 minutes.", "raw_material": "Ingredients: Spinach, shrimp, potatoes, eggs, milk, flour, cheese powder, salt, black pepper powder."}}
{"canonical_name_zh": "蒜味奶油烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:670aa4296e61f36b0e8f3ab3", "language": "English", "question_image_ids": {"dish_image": ["image:b74de3bd5ce4396207ce6989"], "practice_image": ["image:f3cf194bdfe7c5272dd3521e", "image:430330370adfd6fca7d4ac07", "image:3bd223dc063fc99030f924b7", "image:4b404ad060492ab755ed5982", "image:ab80be1b1fa6acc35e1b4363", "image:d1d66eee3fc1668395b95b61"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "蒜味奶油烤土豆", "practice": "1大蒜剥好备用。2土豆去皮切不规则的小块。3将土豆和大蒜放入烤盘，加入适量的橄榄油、盐、黑胡椒碎拌匀。4烤盘盖上锡纸，放入烤箱180度烤25分钟至熟。5毛葱洗净，横向切片，菠萝切块。6将毛葱和菠萝放入烤盘，加入奶油、苹果醋、红酒、迷迭香拌匀，放入烤箱180度烤5分钟。", "raw_material": "原料：土豆、毛葱、大蒜、菠萝、淡奶油、苹果醋、红酒、黑胡椒碎、迷迭香、盐、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-134094.html", "split": "foreign", "target_text": {"dish_name": "Garlic Butter Roasted Potatoes", "practice": "1 Peel the garlic and set aside. 2 Peel the potatoes and cut into irregular small chunks. 3 Place the potatoes and garlic in a baking tray, add an appropriate amount of olive oil, salt, and ground black pepper, and toss well. 4 Cover the baking tray with aluminum foil and bake in the oven at 180°C for 25 minutes until cooked through. 5 Wash the shallots, slice them crosswise, and cut the pineapple into chunks. 6 Add the shallots and pineapple to the baking tray, add the cream, apple cider vinegar, red wine, and rosemary and mix well, then bake in the oven at 180°C for 5 minutes.", "raw_material": "Ingredients: potatoes, shallots, garlic, pineapple, heavy cream, apple cider vinegar, red wine, ground black pepper, rosemary, salt, olive oil."}}
{"canonical_name_zh": "蔓越莓司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:c020d069c54704986e7f86e8", "language": "English", "question_image_ids": {"dish_image": ["image:a67273b18f5bede838a6bd26"], "practice_image": ["image:59aabdb17d5856fe6191c43e", "image:a1f9e5456352488361a65c26", "image:038f164dcb8bb68b76e79aac", "image:4bf08ee4d169a92b799fcdc0", "image:b5370271ca490cc35ad6da51", "image:d11303064173da06f64bf037", "image:a3ca02420e783ac5a6d33796", "image:36baf30f62cbea3d12df4cc4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "蔓越莓司康", "practice": "1低筋面粉、泡打粉、盐混合过筛。2把糖、软化的黄油和第一步的粉类物混合，用手搓至黄油和面粉完全混合均匀。3搓好的面粉呈现粗玉米分状态。4在面粉里加油全蛋液、慢慢加入牛奶，揉成面团。5倒入蔓越莓干，轻轻揉30秒，揉均匀。揉好的面团不粘手，面团不要过度揉捏，以免面筋生成过多影响品质。6用擀面杖把面团擀成1.5CM厚度。7在面片上用心形切模切出形状。（可根据喜好的图形切也可以，只要每个切模直径在4.5CM左右即可）8切好的面片排入烤盘，在表面刷一层全蛋液，放入预热好的200度烤箱，烤15分钟左右，至表面金黄色即可。", "raw_material": "原料：低筋面粉、细砂糖、盐、黄油、全蛋液、牛奶、蔓越莓干、泡打粉、全蛋液。"}, "source_url": "https://home.meishichina.com/recipe-148411.html", "split": "foreign", "target_text": {"dish_name": "Cranberry Scone", "practice": "1 Sift the cake flour, baking powder, and salt. 2 Combine the sugar and softened butter with the flour mixture from the first step, then rub by hand until the butter and flour are completely and evenly incorporated. 3 The resulting mixture should resemble coarse cornmeal. 4 Add the beaten whole egg to the flour mixture and slowly pour in the milk, then knead into a dough. 5 Add the dried cranberries and knead gently for 30 seconds until evenly distributed. The finished dough should be non-sticky; do not over-knead the dough, as excessive gluten development will affect the final quality. 6 Use a rolling pin to roll the dough out to a thickness of 1.5 cm. 7 Use a heart-shaped cutter to cut out shapes from the dough sheet. (You may also use any preferred shape, provided the cutter diameter is approximately 4.5 cm.) 8 Arrange the cut dough pieces on a baking tray, brush the surface with a layer of beaten egg, and place into an oven preheated to 200°C. Bake for approximately 15 minutes until the surface is golden brown.", "raw_material": "Ingredients: cake flour, caster sugar, salt, butter, beaten whole egg, milk, dried cranberries, baking powder, beaten whole egg."}}
{"canonical_name_zh": "蔓越莓椰蓉司康", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:1e3f6098b9406fe1de96b67c", "language": "English", "question_image_ids": {"dish_image": ["image:da6f1e03ce3c032f2364ebb0"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "蔓越莓椰蓉司康", "practice": "1黄油切小块室温下软化。2蔓越莓剁碎备用。3面粉和泡打粉混合过筛筛入盆中。4将鸡蛋、黄油和牛奶加入面粉中。5揉成面团。6再加入蔓越莓和椰蓉。7揉成面团。8面团放入保鲜袋中入冰箱中冷藏30分钟。9将面团擀成5毫米厚的面饼。10用模具卡成型。11将司康丕放入垫上油纸的烤盘中。12再在司康上面刷上一层蛋液。13烤箱180度预热。14放入烤盘中层，170度，上下火烤20分钟即可。", "raw_material": "原料：黄油、蔓越莓、面粉、鸡蛋、牛奶、糖粉、椰蓉、全蛋液、泡打粉。"}, "source_url": "https://home.meishichina.com/recipe-179951.html", "split": "foreign", "target_text": {"dish_name": "Cranberry Coconut Scone", "practice": "1Cut the butter into small cubes and soften at room temperature.2Finely chop the cranberries and set aside.3Mix the flour and baking powder and sift into a bowl.4Add the egg, butter, and milk to the flour.5Knead into a dough.6Add the cranberries and shredded coconut.7Knead into a dough.8Place the dough into a food storage bag and refrigerate for 30 minutes.9Roll the dough out into a sheet 5mm thick.10Use a mold to cut into shapes.11Place the scone dough pieces onto a baking tray lined with parchment paper.12Brush a layer of egg wash over the tops of the scones.13Preheat the oven to 180°C.14Place the tray on the middle rack and bake at 170°C with top and bottom heat for 20 minutes.", "raw_material": "Ingredients: Butter, Cranberries, Flour, Eggs, Milk, Powdered sugar, Shredded coconut, Egg wash, Baking powder."}}
{"canonical_name_zh": "烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:8451c972d516f3120a05d0fd", "language": "English", "question_image_ids": {"dish_image": ["image:1d253c90c93aa775af93e860"], "practice_image": ["image:9da67167dd2184de237e238d", "image:bcdee880f227454ca8513405", "image:597dab9fcd0df8cd08fb1e05", "image:ddee73ae65318041359e23ee", "image:5fa415ce3ed6ac09ce1479eb", "image:3583c56be1636816101ef0c4", "image:7715b752dbfc03740ceec5d5"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "超级烤土豆", "practice": "1土豆洗净，不要去皮。上锅蒸熟2在土豆1/3处切下3用勺子将土豆挖出一个椭圆形的孔，四周不要挖的太薄4将洋葱、培根肉、香菇、切碎5将洋葱、培根肉、香菇碎放入挖好的土豆中6撒少许食盐，打入一个鸡蛋覆盖在土豆表面，鸡蛋表面撒少许食盐和黑胡椒7烤箱170度中层40分钟，烤好后，可在表面撒少许葱碎", "raw_material": "原料：土豆、鸡蛋、香菇、洋葱、培根肉、小葱、盐、黑胡椒。"}, "source_url": "https://home.meishichina.com/recipe-137140.html", "split": "foreign", "target_text": {"dish_name": "Roasted Potatoes", "practice": "1Wash the potatoes, do not peel. Steam until cooked through\n2Cut off the top 1/3 of the potato\n3Use a spoon to scoop out an oval cavity, ensuring the sides are not too thin\n4Finely chop the onion, bacon, and shiitake mushrooms\n5Place the chopped onion, bacon, and shiitake mushrooms into the hollowed-out potato\n6Sprinkle with a little salt, crack an egg to cover the potato surface, and sprinkle the egg surface with a little salt and black pepper\n7Bake at 170°C on the middle rack for 40 minutes, once baked, garnish the surface with a little chopped green onion", "raw_material": "Ingredients: Potatoes, eggs, shiitake mushrooms, onion, bacon, scallions, salt, black pepper."}}
{"canonical_name_zh": "迷迭香烤土豆", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:082de97733a00837f28d68eb", "language": "English", "question_image_ids": {"dish_image": ["image:457f76a412d8929723f030dd"], "practice_image": ["image:f4813f82a6a924328ca75e49", "image:7b8447ecd00b6651d213eff1", "image:a431bd9465f8c0d1133bcfd0", "image:18fb68ca1e703f452be4c382", "image:9d80287771bebf1b61eae4cb", "image:532c1566b4fac26efb040456", "image:8811dd1625dc519e7fe0bc7d", "image:47ae2942f5d3054c67e1747c", "image:f5ed02dd073b8275ee80e505"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "迷迭香烤土豆", "practice": "1土豆洗净。2对半切开，再切成8块。3过一下清水，让其沥干水分。4将土豆放进容器中。5加入盐、食用油和迷迭香。6充分拌匀，让每一块土豆均能裹上酱料。7将土豆摆放入铺好锡纸的烤盘中。8烤箱预热220℃，中上层烤30分钟。9取出即可食用", "raw_material": "原料：土豆、食用油、盐、迷迭香。"}, "source_url": "https://home.meishichina.com/recipe-188099.html", "split": "foreign", "target_text": {"dish_name": "Rosemary Roasted Potatoes", "practice": "1 Wash the potatoes. 2 Cut in half, then slice into 8 wedges. 3 Rinse with water and drain thoroughly. 4 Place the potatoes in a bowl. 5 Add salt, cooking oil, and rosemary. 6 Toss thoroughly until each piece is evenly coated. 7 Arrange the potatoes on a baking tray lined with aluminum foil. 8 Preheat the oven to 220°C and roast on the upper-middle rack for 30 minutes. 9 Remove and serve.", "raw_material": "Ingredients: potatoes, cooking oil, salt, rosemary."}}
{"canonical_name_zh": "烤土豆串", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:4ef1ae09b55ba815ee672347", "language": "English", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "馋嘴小吃--烤土豆串", "practice": "1大土豆洗净不去皮冷水入锅。2大火煮上30分钟至土豆熟。3煮好的土豆取出稍凉剥去皮。4然后再把土豆切小块。5锅中油烧热放入土豆块炸制片刻。6炸过的土豆放在吸油纸上沥除油粉。7去一个小碗加入鱼露，白糖和适量的清水拌均匀。8在取一个小碗放入孜然粉，辣椒粉，花椒粉和盐拌均匀。9炸过的土豆放凉用竹签穿好放入铺锡纸的烤盘中。10把土豆串上面均匀的刷上鱼露调料汁。11烤箱预热200度，放入烤盘烤制5-8分钟。12然后取出烤盘在刷一层鱼露调料汁，放入烤箱再次烤上5分钟。13取出后均匀的撒上混合粉。14再次烤制3分钟即可食用。", "raw_material": "原料：大土豆、鱼露、清水、盐、孜然粉、辣椒粉、花椒粉、糖。"}, "source_url": "https://home.meishichina.com/recipe-40646.html", "split": "foreign", "target_text": {"dish_name": "Roasted Potato Skewers", "practice": "1Wash 1 large potato and place it in a pot of cold water without peeling.2Boil over high heat for 30 minutes until the potato is cooked through.3Remove the boiled potato, let it cool slightly, and peel.4Then cut the potato into small chunks.5Heat oil in a pan and fry the potato chunks briefly.6Place the fried potatoes on oil-absorbing paper to drain excess oil.7In a small bowl, combine fish sauce, white sugar, and an appropriate amount of water; mix well.8In another small bowl, combine cumin powder, chili powder, Sichuan peppercorn powder, and salt; mix well.9Once the fried potatoes have cooled, thread them onto bamboo skewers and place them in a baking tray lined with aluminum foil.10Brush the fish sauce seasoning evenly over the potato skewers.11Preheat the oven to 200°C, place the baking tray inside, and bake for 5-8 minutes.12Then remove the baking tray, brush on another layer of the fish sauce seasoning, and bake in the oven again for 5 minutes.13Remove and sprinkle the spice powder mixture evenly.14Bake for another 3 minutes and serve.", "raw_material": "Ingredients: Large potatoes, fish sauce, water, salt, cumin powder, chili powder, Sichuan peppercorn powder, sugar."}}
{"canonical_name_zh": "香烤土豆饼", "corrected_cuisine_proposal": "英国菜", "dish_id": "dish:40642f90d8c446463366a2b9", "language": "English", "question_image_ids": {"dish_image": ["image:f7eae5a0a4a4cde72a1bfcd3"], "practice_image": ["image:1b51d345b22df211c361f886", "image:084827112850d16079eac7c0", "image:74d00de371621cae75772d9e", "image:f8258ef525fe544dc0859038", "image:ae9b74dd9991acd447860650", "image:3f2016a52128c5fa065c11db", "image:be9d845225fe60a13cedac24", "image:037f4c60871bcda2c4456c7d", "image:c35a02f97be0b2edab7cef0f"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "英国菜", "source_text": {"dish_name": "香烤土豆饼", "practice": "1准备材料。2将先土豆蒸熟，去皮放在食品袋中。3趁热将它碾成泥放在碗中。4洋葱切成末。5然后将面粉鸡蛋洋葱末放在土豆泥中。6加少量盐搅拌均匀成糊状。7烤箱预热，将猪油刷在烤盘上，然后将土豆糊摊成直径约10CM的圆饼状。8放进烤箱中220度7分钟，再反面烤6-8分钟烤至两面焦黄即可。9再反面烤6-8分钟烤至两面焦黄即可。", "raw_material": "原料：土豆、鸡蛋 、洋葱、面粉、盐、猪油。"}, "source_url": "https://home.meishichina.com/recipe-17459.html", "split": "foreign", "target_text": {"dish_name": "Roasted Potato Cakes", "practice": "1Prepare the ingredients.2Steam the potatoes until cooked, then peel and place them in a food bag.3While hot, mash them into a puree and transfer to a bowl.4Finely mince the onion.5Then add the flour, eggs, and minced onion to the mashed potatoes.6Add a small amount of salt and stir evenly into a paste.7Preheat the oven, brush the baking tray with lard, then spread the potato paste into circular patties approximately 10 cm in diameter.8Place in the oven at 220°C for 7 minutes, then flip and bake for another 6-8 minutes until both sides are golden brown.9Flip and bake for another 6-8 minutes until both sides are golden brown.", "raw_material": "Ingredients: potatoes, eggs, onion, flour, salt, lard."}}
{"canonical_name_zh": "西班牙海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:2c31fd2cd446bacf95cff587", "language": "Spanish", "question_image_ids": {"dish_image": ["image:d4b1e8d3f53d0b13609b4788"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "100%西班牙滋味——西班牙海鲜饭PEALLA", "practice": "1贻贝刷去表面杂质，泡在水里吐沙。2在锅中放入白葡萄酒，放入贻贝煮至开口，选去不开口的坏贻贝。3捞起贻贝，留八只最后放在饭上，其余的取肉备用。白酒不要扔，留着做饭时用。4将鱼骨清理干净，砍成小块。5胡萝卜去皮切丁，一个洋葱去皮切块。6锅中放入少许橄榄油，加入洋葱丁炒香。7加入胡萝卜稍炒。8加入鱼骨炒至表面变白。9加入开水，白胡椒粉、2片月桂叶熬煮。10墨鱼去掉表面黑膜，去内脏。11将处理好的墨鱼洗净切成圈。12海虾剪去须。13小鸡腿放入油锅里煎至表面金黄。14洋葱和红葱头去皮，甜椒去籽。15将洋葱和红葱头切成丁，chorizo香肠切成片。16番茄切成小块，甜椒切成粗丝。17取0.3克藏红花。18加一些刚刚熬制的鱼汤，加入藏红花、2片月桂叶、2片蒜皮熬制5分钟。19锅中加入橄榄油，加热。20加入洋葱、红葱头、蒜片炒香。21加入chorizo香肠炒至香肠出油。22加入paprika辣椒粉。23加入番茄炒至番茄软烂。24加入甜椒、青豆、墨鱼圈、贻贝肉稍炒，加盐调味。25加入米拌匀。26加入红花水。27加入煮了贻贝的白葡萄酒。28加入熬制的鱼汤。29摆入海鲜和鸡腿，开中小火，煮至汤汁收干，米和海鲜熟即可关火.期间绝对不可以搅动。30将新鲜巴西里切成细碎。31柠檬切成八瓣。32摆入柠檬，撒上巴西里碎，再撒上少许paprika辣椒粉即可。", "raw_material": "原料：大米、海虾、墨鱼、贻贝、青豆、小鸡腿、青甜椒、红甜椒、洋葱、胡萝卜、红葱头、香肠、鱼骨、柠檬、巴西里、藏红花、盐、辣椒粉、月桂叶、白胡椒粉、白葡萄酒、蒜片。"}, "source_url": "https://home.meishichina.com/recipe-59587.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco", "practice": "1Limpiar los mejillones eliminando las impurezas de la superficie y sumergirlos en agua para que suelten la arena. 2Verter el vino blanco en una olla, añadir los mejillones y cocer hasta que se abran; desechar los que permanezcan cerrados. 3Escurrir los mejillones, reservar ocho piezas enteras para decorar al final y retirar la carne del resto. No tirar el vino blanco, reservarlo para la cocción del arroz. 4Limpiar bien las espinas de pescado y trocearlas en pedazos pequeños. 5Pelar la zanahoria y cortarla en dados; pelar una cebolla y cortarla en trozos. 6Añadir un poco de aceite de oliva en una olla y sofreír la cebolla picada hasta que desprenda su aroma. 7Incorporar la zanahoria y saltear brevemente. 8Añadir las espinas de pescado y cocinar hasta que la superficie se vuelva blanca. 9Verter agua hirviendo, añadir pimienta blanca, 2 hojas de laurel y cocer a fuego lento para elaborar el caldo. 10Limpiar la sepia retirando la membrana negra y las vísceras. 11Lavar la sepia ya limpia y cortarla en anillas. 12Recortar los bigotes de los langostinos. 13Freír los muslitos de pollo en una sartén con aceite hasta que la superficie esté dorada. 14Pelar la cebolla y las chalotas; quitar las semillas de los pimientos. 15Cortar la cebolla y las chalotas en dados, y el chorizo en rodajas. 16Cortar los tomates en trozos pequeños y el pimiento en tiras gruesas. 17Preparar 0,3 gramos de azafrán. 18Tomar un poco del caldo de pescado recién preparado, añadir el azafrán, 2 hojas de laurel, 2 láminas de ajo y cocer durante 5 minutos. 19Calentar aceite de oliva en una paellera o sartén grande. 20Añadir la cebolla, las chalotas y el ajo laminado, y sofreír hasta que estén fragantes. 21Incorporar el chorizo y saltear hasta que suelte su grasa. 22Agregar el pimentón. 23Añadir el tomate y sofreír hasta que esté blando y deshecho. 24Incorporar el pimiento, los guisantes, las anillas de sepia y la carne de los mejillones; saltear brevemente y salpimentar al gusto. 25Añadir el arroz y mezclar bien. 26Verter la infusión de azafrán. 27Añadir el vino blanco reservado de la cocción de los mejillones. 28Incorporar el caldo de pescado elaborado. 29Disponer el marisco y los muslitos de pollo por encima, cocinar a fuego medio-bajo hasta que el caldo se absorba por completo y el arroz y el marisco estén cocidos; durante este proceso, no se debe remover el arroz bajo ningún concepto. 30Picar finamente el perejil fresco. 31Cortar el limón en ocho gajos. 32Decorar con el limón, espolvorear el perejil picado y un poco de pimentón adicional antes de servir.", "raw_material": "Ingredientes: arroz, gambas, sepia, mejillones, guisantes, muslitos de pollo, pimiento verde, pimiento rojo, cebolla, zanahoria, chalotas, salchicha, espinas de pescado, limón, perejil, azafrán, sal, pimentón, laurel, pimienta blanca molida, vino blanco, láminas de ajo."}}
{"canonical_name_zh": "猪腰焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:5ed3a588acc108c27bb52184", "language": "Spanish", "question_image_ids": {"dish_image": ["image:9ff2a024939dc4ec0b4f14ee"], "practice_image": ["image:5b1a969c6a7555da8c9bd68c", "image:30c13411875e08cce473ff4d", "image:bdb260e8af2a909f616263dd", "image:de744ebac67bbebc814de761", "image:a9d0e51054180bb2dc80c744", "image:6d39a6d532c20db7c06c1d83", "image:90d367d26c3b27f7354ab040", "image:ed7ca9fd04f9ad5c99e49f25", "image:86546e6a6797b6a6f27d4049"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "【冬日暖呼呼】猪腰焗饭", "practice": "1猪腰一只，准备好。22.用刀沿边切开，用剪刀辅助去除猪腰内部的筋膜(腰臊)。33.除干净内部筋膜后，将猪腰切片。44.将切好的猪腰稍微用水冲洗后，用姜，生抽，盐，植物油腌制。55.香菜，香葱切细粒。66.等饭快熟的时候，倒入腌制好的猪腰。77.开吃之前倒入香菜，葱花焖一会。88.拌均匀即可开吃。9成品图【猪腰焗饭】。", "raw_material": "原料：猪腰、姜、香菜、香葱、生抽、盐、植物油。"}, "source_url": "https://home.meishichina.com/recipe-153238.html", "split": "foreign", "target_text": {"dish_name": "Arroz al horno con riñones de cerdo", "practice": "1猪腰一只，准备好。22.用刀沿边切开，用剪刀辅助去除猪腰内部的筋膜(腰臊)。33.除干净内部筋膜后，将猪腰切片。44.将切好的猪腰稍微用水冲洗后，用姜，生抽，盐，植物油腌制。55.香菜，香葱切细粒。66.等饭快熟的时候，倒入腌制好的猪腰。77.开吃之前倒入香菜，葱花焖一会。88.拌均匀即可开吃。9成品图【猪腰焗饭】。\n\n1. Preparar un riñón de cerdo. 22. Cortar longitudinalmente por el borde con un cuchillo y retirar la membrana interna del riñón (médula renal) con la ayuda de unas tijeras. 33. Tras limpiar completamente la membrana interna, filetear el riñón en láminas finas. 44. Enjuagar ligeramente el riñón fileteado con agua y marinar con jengibre, salsa de soja clara, sal y aceite vegetal. 55. Picar finamente el cilantro y la cebolleta. 66. Cuando el arroz esté casi cocido, incorporar el riñón marinado. 77. Antes de servir, añadir el cilantro y la cebolleta picada, y dejar reposar tapado un momento. 88. Mezclar uniformemente y servir inmediatamente. 9. Imagen del plato terminado 【Arroz con riñón de cerdo】.", "raw_material": "Ingredientes: riñones de cerdo, jengibre, cilantro, cebollino, salsa de soja clara, sal, aceite vegetal."}}
{"canonical_name_zh": "土豆饼小汉堡", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:79397bf54e09b28a701ca55f", "language": "Spanish", "question_image_ids": {"dish_image": ["image:d04941750aec3f170599afb3"], "practice_image": ["image:e4d46823934feabc1cc46e56", "image:97a0d61ed523361b21fb02f3", "image:90ad9440dda79a51f28a0baa", "image:cd1f8fdbba9bc1ebbafdac66", "image:739657e81afe9cdaf4498b44", "image:9be6a6c8509f7ff2615900b3", "image:3286b9b75c20c530a8f0a06e", "image:18558b886012ec4cb4359f94", "image:9219028a34e66961ddedc302", "image:183e2fb4914a738af8611b36"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "【土豆丝小饼】做一个有内涵的土豆饼&变身土豆饼小汉堡", "practice": "1土豆擦成丝备用。2火腿肠切丝，香葱切末。3盆里放入土豆丝，火腿丝，香葱末，鸡蛋。4加入面粉，淀粉搅拌均匀。5加入盐，五香粉，可以少加点白胡椒粉。6小锅里刷油，倒入土豆丝饼面糊。7小火慢煎，然后翻面继续煎至焦黄。8牛肉撒山美国现磨黑胡椒，一点点生抽，然后倒点油抓匀，腌制10分钟。9锅里倒入一点底油，放入开始煎牛肉。10然后翻面继续煎另一面，撒上现磨黑胡椒。", "raw_material": "原料：土豆、火腿肠、牛肉、鸡蛋、面粉、淀粉、香葱。"}, "source_url": "https://home.meishichina.com/recipe-128416.html", "split": "foreign", "target_text": {"dish_name": "Mini hamburguesas de patata rallada", "practice": "1Rallar las patatas en tiras y reservar.2Cortar las salchichas en tiras y picar finamente las cebolletas.3En un bol, añadir las patatas ralladas, las tiras de salchicha, la cebolleta picada y los huevos.4Incorporar la harina y el almidón, y mezclar uniformemente.5Añadir sal, polvo de cinco especias y se puede añadir un poco de pimienta blanca molida.6Pincelar con aceite una sartén pequeña y verter la mezcla para la tortita de patata.7Cocinar a fuego lento y luego dar la vuelta para seguir dorando hasta que esté crujiente.8Espolvorear la ternera con pimienta negra americana recién molida, un poco de salsa de soja ligera, añadir un poco de aceite, mezclar bien y marinar durante 10 minutos.9Verter un poco de aceite en la sartén y comenzar a freír la ternera.10Dar la vuelta para seguir cocinando el otro lado y espolvorear con pimienta negra recién molida.", "raw_material": "Ingredientes: patatas, salchicha de jamón, carne de res, huevos, harina, almidón, cebollino."}}
{"canonical_name_zh": "西班牙酥饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:cc630c6b1ec299d2b1562a9e", "language": "Spanish", "question_image_ids": {"dish_image": ["image:58f65081ded34736b2b8a41a"], "practice_image": ["image:f4d671f80808190b89f71766", "image:73338cc094c372c6f973f143", "image:a03cc304aa9a4b05e49e324f", "image:a2822dff8d0568d121d4dc58", "image:e375b76490857bcfbad8ee43", "image:01cc0a2d3c26a512ae42cab2", "image:02c5863f2384940207b903b9", "image:0d911926c1c6edba0ddd35a3", "image:cc5253b4367254bc7a0281b9"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "下午茶轻松做：西班牙酥饼", "practice": "1中粉小火炒熟。2糖打磨成糖粉。3黄油室温软化，筛入糖粉。4用手略略拌匀，加入蛋液。5继续用手拌匀，加入杏仁粉。6筛入炒过的面粉。7抓匀成团。8按扁，擀成薄片，用模子压出喜爱的形状。9或者用手捏成圆的，排入烤箱，上火全功率下火半功率，180度，中层，25分钟左右，至表面金黄色，关火后晾凉即可。", "raw_material": "原料：低粉、糖、杏仁粉、黄油、全蛋液。"}, "source_url": "https://home.meishichina.com/recipe-35138.html", "split": "foreign", "target_text": {"dish_name": "Polvorones", "practice": "1 Tostar la harina de fuerza media a fuego lento hasta que esté cocida. 2 Moler el azúcar hasta obtener azúcar glas. 3 Ablandar la mantequilla a temperatura ambiente, tamizar el azúcar glas. 4 Mezclar ligeramente a mano, incorporar el huevo batido. 5 Continuar mezclando a mano, añadir la harina de almendras. 6 Tamizar la harina previamente tostada. 7 Amasar hasta formar una masa compacta. 8 Aplanar, estirar con el rodillo hasta obtener una lámina fina, usar moldes para cortar las formas deseadas. 9 O bien formar bolas con las manos, disponerlas en la bandeja del horno, calor superior a potencia máxima y calor inferior a media potencia, 180 grados, nivel medio, unos 25 minutos aproximadamente hasta que la superficie esté dorada, apagar el horno y dejar enfriar.", "raw_material": "Ingredientes: harina de repostería, azúcar, harina de almendra, mantequilla, huevo batido."}}
{"canonical_name_zh": "什锦火腿焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:815bb8f75374d578af77ede8", "language": "Spanish", "question_image_ids": {"dish_image": ["image:7c8878e618f8a601ad052d24"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "什锦火腿焗饭", "practice": "1所有材料如图~马苏里拉芝士，大葱，青红椒切末，香肠和火腿切丁备用~我用的香肠是川味香肠，辣味浓厚！所以成品会有些微辣。不能吃辣的朋友，把川味换成广味就好了哦~！>_2锅中倒比炒菜略少的油烧热，小火，加入大葱末爆香。记得小火哈，别糊了~这点完全是我个人喜好，不习惯大葱味道的可以省略~3大葱出香后，倒入青红椒碎一起翻炒至辣椒们稍变色就可以了！4这时就放入火腿和香肠丁~5香肠肯定是有肥有瘦的嘛，肥肉在煸炒过程中会析出油来，在把香肠炒出油来之后，就像这样~就可以倒入米饭啦！6炒米饭时也要注意，要把米饭打散~等米饭和锅中其他的配料完全融合后，就可以加入一些自己喜欢的调料啦！就像我，喜欢黑胡椒，就要现在放了~7放入披萨酱翻炒均匀~8这时候香味就已经很浓了，如果想让米饭的味道更浓郁的话，可以在披萨酱和米饭完全融合后，倒入40g左右的淡奶油或者是牛奶。相信我，这样做了那味道真不是盖的！口感也会很赞！9要起锅啦！这时就请放调料调味吧！！我放了一点儿盐，一点鸡精，一些咖喱粉以及一点蒜粉（==#）我爱它的味道，这个不一定要有的~10米饭起锅，平铺在焗饭盘里~我用的是网上买的陶瓷焗饭盘，有耳朵~取拿会很方便嘿！右上角的焦糖布丁在向大家问好哦~！11在米饭上均匀的铺上马苏里拉芝士碎，我这里的是40g，可以再多点哈！5、60g什么的会很有爱！把半成品的焗饭放进预热190°的烤箱，中层，上下火，烤致芝士融化并稍稍变色~我看了下时间，大概是10分钟。我的烤箱温度偏高，大家做的时候，可以根据自己烤箱的实际情况适时调整温度哈！12出炉啦啦啦啦！13上面的茼蒿叶子仅作装饰用，请尽情无视……14看着就超有食欲吧~？很美味哦！大家都请来试试吧！^_^", "raw_material": "原料：剩饭、马苏里拉芝士、青红灯笼椒、香肠、火腿、葱末、披萨酱。"}, "source_url": "https://home.meishichina.com/recipe-53676.html", "split": "foreign", "target_text": {"dish_name": "Arroz mixto gratinado con jamón", "practice": "1Todos los ingredientes se muestran en la imagen~ Picar finamente el queso mozzarella, la cebolleta y los pimientos verdes y rojos; cortar la salchicha y el jamón en dados y reservar~ La salchicha que utilizo es salchicha de Sichuan, ¡con un sabor picante intenso! Por eso, el resultado final será ligeramente picante. Para quienes no toleren el picante, simplemente sustituyan la salchicha de Sichuan por una de estilo cantonés (Guangdong)~! >_<\n2Verter en la sartén un poco menos de aceite del que se usa habitualmente para saltear y calentar a fuego lento; añadir la cebolleta picada para que suelte su aroma. Recuerden usar fuego bajo para que no se queme~ Esto es totalmente a mi gusto personal, quienes no prefieran el sabor de la cebolleta pueden omitir este paso~\n3Una vez que la cebolleta desprenda su aroma, ¡añadir los pimientos picados y saltear hasta que cambien ligeramente de color!\n4En este momento, incorporar los dados de jamón y salchicha~\n5Como la salchicha tiene partes grasas y magras, la grasa se soltará durante el proceso de salteado. Una vez que la salchicha haya soltado su aceite, tal como se ve aquí, ¡ya se puede añadir el arroz!\n6Al saltear el arroz, asegúrense de desgranarlo bien~ Cuando el arroz y el resto de los ingredientes estén completamente integrados, ¡pueden añadir sus condimentos favoritos! En mi caso, me gusta la pimienta negra, así que la añado ahora~\n7Añadir la salsa para pizza y saltear uniformemente~\n8En este punto, el aroma ya es muy intenso. Si desean que el sabor del arroz sea aún más cremoso, pueden añadir unos 40g de nata líquida o leche después de que la salsa para pizza y el arroz se hayan mezclado por completo. Créanme, ¡el sabor resultante es increíble! ¡La textura también será fantástica!\n9¡Ya casi está listo! ¡Ahora es el momento de sazonar al gusto! Yo añadí un poco de sal, un poco de esencia de pollo, algo de curry en polvo y un toque de ajo en polvo (==#). Me encanta su sabor, pero este último no es obligatorio~\n10Retirar el arroz del fuego y extenderlo uniformemente en una fuente para gratinar~ Yo utilizo una fuente de cerámica comprada por internet que tiene \"orejas\" (asas)~ ¡es muy cómoda para manejar! ¡El pudín de caramelo de la esquina superior derecha les manda saludos a todos!\n11Cubrir el arroz uniformemente con el queso mozzarella rallado; aquí hay 40g, ¡pero pueden poner más! ¡Con 50 o 60g quedará genial! Introducir el arroz preparado en el horno precalentado a 190°C, a altura media, con calor arriba y abajo, y hornear hasta que el queso se derrita y se dore ligeramente~ Controlé el tiempo y fueron unos 10 minutos. La temperatura de mi horno suele ser alta, así que al hacerlo, ¡ajusten la temperatura según las condiciones reales de su propio horno!\n12¡Ya salió del horno, la la la la!\n13Las hojas de crisantemo de arriba son solo para decorar, por favor ignórenlas completamente...\n14¡Se ve súper apetitoso, ¿verdad?! ¡Está delicioso! ¡Anímense todos a probarlo! ^_^", "raw_material": "Ingredientes: arroz del día anterior, queso mozzarella, pimientos verdes y rojos, salchicha, jamón, cebolleta picada, salsa para pizza."}}
{"canonical_name_zh": "西班牙土豆烘蛋", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:f3b6bdfae8e589bc3440086a", "language": "Spanish", "question_image_ids": {"dish_image": ["image:770ac56bdcec5c037c78c3bc"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "健康早餐系列—西班牙土豆烘蛋", "practice": "1土豆和洋葱洗净，切成小丁。2土豆丁过凉水，冲掉淀粉3锅中少许油烧热，下洋葱煸炒片刻4加入土豆丁5小火炒至洋葱和土豆丁变软，表面微焦黄，盛出稍微凉一会儿。6鸡蛋打散7加入少许水、面粉，调成均匀糊状8将炒好的洋葱土豆丁加入蛋液糊中，加入适量盐、葱花、黑胡椒，调匀。9平底锅中放入少许黄油，小火融化。10倒入混合好的糊，用锅铲将洋葱土豆丁分散均匀。11保持小火，盖上盖子慢慢烘10分钟，至表面的蛋液也稍微凝固12用盘子倒扣出蛋饼，反面继续小火烘5分钟。13最后可转中大火，煎2分钟至地面稍脆即可", "raw_material": "原料：小土豆、洋葱、鸡蛋、面粉、黄油、葱花、黑胡椒、盐。"}, "source_url": "https://home.meishichina.com/recipe-89982.html", "split": "foreign", "target_text": {"dish_name": "Tortilla de patatas", "practice": "1Lavar las patatas y la cebolla, y cortarlas en dados pequeños.2Enjuagar los dados de patata con agua fría para eliminar el almidón.3Calentar un poco de aceite en una sartén y sofreír la cebolla durante unos instantes.4Añadir los dados de patata.5Saltear a fuego lento hasta que la cebolla y la patata se ablanden y la superficie esté ligeramente dorada; retirar y dejar enfriar un momento.6Batir los huevos.7Añadir un poco de agua y harina, y mezclar hasta obtener una masa homogénea.8Incorporar los dados de cebolla y patata salteados a la mezcla de huevo, añadir sal al gusto, cebollino picado y pimienta negra, y mezclar bien.9Poner un poco de mantequilla en una sartén y derretir a fuego lento.10Verter la mezcla y, con una espátula, distribuir uniformemente los dados de cebolla y patata.11Mantener a fuego lento, tapar y cocinar lentamente durante 10 minutos, hasta que el huevo de la superficie se haya cuajado ligeramente.12Voltear la tortilla con la ayuda de un plato y continuar cocinando el otro lado a fuego lento durante 5 minutos.13Finalmente, se puede subir el fuego a medio-alto y freír durante 2 minutos hasta que la base esté ligeramente crujiente.", "raw_material": "Ingredientes: patatas baby、cebolla、huevos、harina、mantequilla、cebollino、pimienta negra、sal."}}
{"canonical_name_zh": "双椒玉米土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:11b4c1cd25e19cdec34aa872", "language": "Spanish", "question_image_ids": {"dish_image": ["image:f3a93108e57c123b2b9f7472"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "双椒玉米土豆饼", "practice": "1准备好所需用的食材。2土豆削去外皮后洗净切成小丁，青椒、红椒剖开去掉里面的籽，洗净切粒。3把土豆丁、甜玉米粒放入到搅拌机中，加入少许清水搅打成糊状待用。4鸡蛋打入碗中搅散。5再加入搅打好的玉米土豆糊并搅拌均匀。6加入面粉，并放入适量调味盐、少许黑胡椒粉、姜葱蒜粉搅拌均匀。7放入青椒粒、红椒粒。8搅拌成均匀稍稠且可流动的面糊状。9烧热平底煎锅，到入少许玉米油抹开。10将面糊慢慢到入锅中，再轻轻晃动锅身，使面糊均匀地摊开成厚薄一致的圆饼。11开小火煎至面糊凝固定形后，再翻面煎另一面，煎至两面金黄就可以出锅了，吃时切成小块即可。", "raw_material": "原料：普通面粉、鸡蛋、土豆、青椒、红椒、甜玉米粒、玉米油、调味盐、黑胡椒粉、味好美姜葱蒜粉、清水。"}, "source_url": "https://home.meishichina.com/recipe-53964.html", "split": "foreign", "target_text": {"dish_name": "Tortitas de patata, maíz y dos pimientos", "practice": "1Preparar los ingredientes necesarios.2Pelar las patatas, lavarlas y cortarlas en dados pequeños; abrir los pimientos verdes y rojos para quitarles las semillas, lavarlos y picarlos.3Colocar los dados de patata y los granos de maíz dulce en una licuadora, añadir un poco de agua y triturar hasta obtener una pasta; reservar.4Batir los huevos en un bol.5Añadir la pasta de maíz y patata triturada y mezclar uniformemente.6Incorporar la harina, añadir una cantidad adecuada de sal, un poco de pimienta negra molida y polvo de jengibre, cebolla y ajo, y mezclar bien.7Añadir los trozos de pimiento verde y rojo.8Mezclar hasta obtener una masa homogénea, ligeramente espesa pero fluida.9Calentar una sartén, verter un poco de aceite de maíz y extenderlo por la superficie.10Verter lentamente la masa en la sartén y agitar suavemente la misma para que la mezcla se extienda de forma uniforme formando una tortita redonda de grosor constante.11Cocinar a fuego lento hasta que la masa se cuaje y tome forma, luego darle la vuelta para dorar el otro lado; cuando ambos lados estén dorados, retirar de la sartén y cortar en trozos pequeños para servir.", "raw_material": "Ingredientes: harina de trigo común, huevos, papas, pimiento verde, pimiento rojo, granos de maíz dulce, aceite de maíz, sal condimentada, pimienta negra molida, polvo de jengibre, cebolleta y ajo McCormick, agua."}}
{"canonical_name_zh": "咖喱海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:56f8a6748d9c93d1f7944f36", "language": "Spanish", "question_image_ids": {"dish_image": ["image:0c7178784135762d5d4f6153"], "practice_image": ["image:b9a854cb17426f93278065e1", "image:3b5db210b32194bd6b7b9606", "image:36518353b203236acd773f91", "image:577573a1dfb3358a1820565d", "image:fcf29883f9ae5d5494f11cfe", "image:1a349d0dc915748f214f73ab", "image:6e5e1d634a4a7fc4b203c4f3", "image:8af546cfc2df75fad29804fc", "image:f5bdbea52125d03fa00d594a", "image:3ae6a6c40530db3c0bede8e2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "吃过就会上瘾的一碗饭—咖喱海鲜饭", "practice": "1主要原料。2大米淘洗干净，放入电饭锅中加入适量清水备用。3将虾仁、鱿鱼爪洗净，切成1厘米的粒。4胡萝卜、洋葱洗净，也切成1厘米见方的粒；豌豆洗净备用。5将切好的虾仁、鱿鱼、胡萝卜丁、洋葱丁放入电饭锅中，与大米拌匀。6再加入适量盐拌匀。7加入大喜大黄金咖喱。8再倒入葡萄籽油（色拉油也可），搅拌均匀。9盖上电饭锅的盖子，按‘煮饭键’。10待米饭熟透将自动转为‘保温键’，此时放入豌豆拌匀，然后盖上盖子再焖15分钟即可食用。", "raw_material": "原料：大米、虾仁、鱿鱼爪、胡萝卜、洋葱、豌豆。"}, "source_url": "https://home.meishichina.com/recipe-54503.html", "split": "foreign", "target_text": {"dish_name": "Arroz al curry con mariscos", "practice": "1Ingredientes principales.2Lavar bien el arroz, colocarlo en la arrocera eléctrica con la cantidad adecuada de agua y reservar.3Lavar los camarones y los tentáculos de calamar, y cortarlos en trozos de 1 cm.4Lavar la zanahoria y la cebolla, cortarlas también en dados de 1 cm; lavar los guisantes y reservar.5Incorporar los camarones, el calamar, los dados de zanahoria y de cebolla en la arrocera y mezclarlos uniformemente con el arroz.6Añadir una cantidad adecuada de sal y mezclar bien.7Añadir el curry dorado DaXiDa.8Verter el aceite de pepita de uva (también se puede usar aceite vegetal), y remover uniformemente.9Cerrar la tapa de la arrocera y presionar el botón de \"cocción\".10Una vez que el arroz esté bien cocido, la arrocera cambiará automáticamente a la función de \"mantener caliente\"; en ese momento, añadir los guisantes, mezclar bien, tapar y dejar reposar durante 15 minutos antes de servir.", "raw_material": "Ingredientes: arroz, camarones pelados, tentáculos de calamar, zanahoria, cebolla, guisantes."}}
{"canonical_name_zh": "葱香土豆饼干", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:de7ee76253a824b54bb1efa4", "language": "Spanish", "question_image_ids": {"dish_image": [], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "土豆的极致吃法——葱香土豆饼干", "practice": "1备好材料。2土豆切成大片泡在水里去下淀粉，最后沥干水分。3土豆蒸熟或微波炉高温叮4分钟。4土豆片和牛奶放入搅拌机里搅拌成泥或用勺子捣成泥。5土豆泥加入葱花，蛋黄，葱花适量，盐半茶匙，黑胡椒1茶匙，红油半茶匙调味。6搅拌均匀。7装入裱花袋挤出心形。8烤箱190度先烤5分钟刷层蛋液再烤5分钟。或微波炉中火叮5分钟。9成品。", "raw_material": "原料：土豆、牛奶、蛋黄、葱花、盐、黑胡椒、红油。"}, "source_url": "https://home.meishichina.com/recipe-131508.html", "split": "foreign", "target_text": {"dish_name": "Galletas de patata y cebollino", "practice": "1Preparar los ingredientes.2Cortar las patatas en rodajas grandes, ponerlas en remojo para eliminar el almidón y, finalmente, escurrir el agua.3Cocinar las patatas al vapor o en el microondas a potencia máxima durante 4 minutos.4Poner las rodajas de patata y la leche en una batidora para triturarlas hasta obtener un puré o machacarlas con una cuchara.5Añadir al puré de patata el cebollino picado, la yema de huevo, cebollino al gusto, media cucharadita de sal, 1 cucharadita de pimienta negra y media cucharadita de aceite de chile para sazonar.6Mezclar uniformemente.7Introducir en una manga pastelera y formar corazones.8Hornear a 190 grados durante 5 minutos, pincelar con una capa de huevo batido y hornear otros 5 minutos. O calentar en el microondas a potencia media durante 5 minutos.9Resultado final.", "raw_material": "Ingredientes: patatas, leche, yema de huevo, cebollino, sal, pimienta negra, aceite de chile."}}
{"canonical_name_zh": "培根土豆焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:ddd069394974ff1739509283", "language": "Spanish", "question_image_ids": {"dish_image": ["image:cdd1d12be7e2398ab3d2f60d"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "培根土豆焗饭", "practice": "1将土豆去皮切丁，洋葱切丁，培根切小片，马苏里拉切丝，姜、蒜切碎蓉备用。烤箱200度预热。2锅内放少许玉米油，烧热后将培根、姜、蒜，炒出香味。3然后放入土豆丁和洋葱丁，与培根一起炒熟。4放入米饭，炒拌均匀后，加盐、胡椒粉、吉士粉，出锅。5将炒好的米饭放入焗碗，在上面均匀地撒上马苏里拉丝，放入预热好的烤箱，200度，中层，五分钟。烤至马苏熔化成金黄色即可。", "raw_material": "原料：米饭、土豆、洋葱、培根、葱、姜、马苏里拉、盐、吉士粉、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-61145.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con beicon y patatas", "practice": "1Pelar y cortar las patatas en dados, picar la cebolla en dados, cortar el bacón en trozos pequeños, rallar la mozzarella y picar finamente el jengibre y el ajo; reservar. Precalentar el horno a 200 grados.2Poner un poco de aceite de maíz en una sartén, calentar y saltear el bacón, el jengibre y el ajo hasta que suelten su aroma.3A continuación, añadir los dados de patata y cebolla, y saltear junto con el bacón hasta que estén cocidos.4Incorporar el arroz, mezclar uniformemente y añadir sal, pimienta y polvo de natillas; retirar del fuego.5Colocar el arroz salteado en un recipiente para hornear, espolvorear la mozzarella rallada uniformemente por encima y meter en el horno precalentado a 200 grados, en la rejilla central, durante cinco minutos. Hornear hasta que la mozzarella se derrita y quede dorada.", "raw_material": "Ingredientes: arroz, patatas, cebolla, bacon, cebolleta, jengibre, mozzarella, sal, natillas en polvo, pimienta."}}
{"canonical_name_zh": "培根土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:5d567e8d8426a852b8ad887d", "language": "Spanish", "question_image_ids": {"dish_image": ["image:3d92e8eaee287ae13f8b82f5"], "practice_image": ["image:bb06bfe1b1dd71cff067f5c7", "image:13e1602e4dc84c2b8bfdd22e", "image:f9eb65126c2d28014f4448c2", "image:79c5effcbd0325467ae0f338", "image:09b8143343c405f6efdf26ec", "image:27a0da05c38198c04287255d", "image:e015a05a08b894e79608693d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "培根土豆饼", "practice": "1土豆切成大块放入锅中煮至软；2土豆煮好后拿出来去皮，用刀背碾成泥；3放入碗中，加入培根末、小葱末、面粉、盐、黑胡椒碎和橄榄油；4混合均匀，取出一小块，团成圆球后按压成小饼；5平铺在空气炸锅的炸筐底部，预热200度炸锅，设定时间为8分钟；6中间拿出来刷层鸡蛋液，再翻面也刷层蛋液，再继续5分钟即可；7盛入盘中。", "raw_material": "原料：土豆、培根、鸡蛋、面粉、小葱、黑胡椒碎、油、盐。"}, "source_url": "https://home.meishichina.com/recipe-199042.html", "split": "foreign", "target_text": {"dish_name": "Tortitas de patata con bacon", "practice": "1Cortar las patatas en trozos grandes y ponerlas en una olla para cocerlas hasta que estén blandas;2una vez cocidas, retirarlas y pelarlas, y usar el lomo del cuchillo para machacarlas hasta obtener un puré;3colocarlas en un bol y añadir bacon picado, cebollino picado, harina, sal, pimienta negra molida y aceite de oliva;4mezclar uniformemente, tomar una porción pequeña, formar una bola y presionarla para formar una pequeña tortita;5extenderlas en el fondo del cestillo de la freidora de aire, precalentar la freidora a 200 grados y programar 8 minutos;6a mitad de tiempo, retirarlas para pincelarlas con huevo batido, darles la vuelta y pincelar también el otro lado, y continuar durante 5 minutos más;7servir en un plato.", "raw_material": "Ingredientes: patatas, beicon, huevos, harina, cebolletas, pimienta negra molida, aceite, sal."}}
{"canonical_name_zh": "电饭锅西班牙海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:fc4abd47fce27bbfaeec5aa2", "language": "Spanish", "question_image_ids": {"dish_image": ["image:05cfbd0cf65ed48bc8ef5492"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "家庭改良版电饭锅——西班牙海鲜饭", "practice": "1鲜虾剪须去虾线洗净、白贝洗净、章鱼洗净切粒、番茄去皮切末、洋葱洗净切粒、蒜切末、米洗净待用。2起锅下洋葱粒及蒜末爆香。3再倒入番茄末翻炒。4待炒番茄炒至糊烂后加入适量白胡椒粉、盐均匀翻炒后停火。5将洗净的珍珠米倒入电饭锅内胆内。6再将煮好的番茄洋葱倒入。7加适量清水搅拌均匀。（跟平时煮饭的水量差不多）8把电饭锅内胆放回电饭锅内，加盖按煮饭键。9待饭煮至7成熟后，将海鲜全部倒在饭面上，再加盖煮几分钟。10煮至白贝打开后、章鱼粒、鲜虾熟即可。11再将电饭锅里的海鲜及饭搅拌均匀即可。12成品图。", "raw_material": "原料：珍珠米、鲜虾、白贝、章鱼、番茄、洋葱、蒜、香菜、盐、油、白胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-121529.html", "split": "foreign", "target_text": {"dish_name": "Paella de mariscos casera en arrocera", "practice": "1 Limpiar los camarones frescos recortando los bigotes y desvenándolos; lavar las almejas blancas; lavar y cortar el pulpo en cubitos; pelar y picar finamente los tomates; lavar y picar la cebolla en dados; picar el ajo; lavar el arroz y reservar. 2 Calentar una sartén y sofreír la cebolla y el ajo hasta que desprendan su aroma. 3 Añadir el tomate picado y saltear. 4 Una vez que el tomate se haya reducido hasta formar una pasta, añadir una cantidad adecuada de pimienta blanca y sal, remover uniformemente y apagar el fuego. 5 Verter el arroz tipo perla lavado en el recipiente interno de la arrocera. 6 Incorporar el sofrito de tomate y cebolla previamente preparado. 7 Añadir la cantidad adecuada de agua y mezclar bien (aproximadamente la misma cantidad de agua que se utiliza para cocinar arroz de forma habitual). 8 Colocar el recipiente dentro de la arrocera, tapar y presionar el botón de cocción. 9 Cuando el arroz esté cocido al 70%, colocar todos los mariscos sobre la superficie del arroz, tapar y cocinar unos minutos más. 10 Cocinar hasta que las almejas se abran y los trozos de pulpo y camarones estén bien cocidos. 11 Mezclar uniformemente los mariscos con el arroz dentro de la arrocera. 12 Foto del plato terminado.", "raw_material": "Ingredientes: arroz perla, camarones frescos, almejas blancas, pulpo, tomate, cebolla, ajo, cilantro, sal, aceite, pimienta blanca molida."}}
{"canonical_name_zh": "心形土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:7660b0b9e08d5403ad2f7bc3", "language": "Spanish", "question_image_ids": {"dish_image": ["image:4ed1dee9881ca20149af2c89"], "practice_image": ["image:b4181b776ee49af2b156e8e6", "image:87a52e1cafae44218dac0ea2", "image:b8df5f6275250e25adf17024", "image:0768da407e1edbf70272f660", "image:e56d75407ec05068a1ca670e", "image:12ab48053a315a93c2203ecc", "image:a7c6dc3dbc66f731c08ec6c4"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "心形土豆饼", "practice": "1土豆去皮切片，过清水洗去淀粉，沥干水分。2上蒸笼大火蒸约10分钟至熟透。3取出用勺背碾成土豆泥，加适量玉米淀粉，约为土豆泥的1/2，再加入少量盐和面粉，揉成面团。4面板上撒上面粉，把土豆泥团擀成约半厘米厚的片。5用模具切割出心形。给心形饼轻轻拍一层面粉，再把多余的面粉抖掉。6小锅里放油，油热至6、7成时放入土豆饼，炸至表面稍黄即可。7出锅沥油，趁热蘸食番茄酱食用。", "raw_material": "原料：土豆、玉米淀粉、面粉、番茄酱、盐、油。"}, "source_url": "https://home.meishichina.com/recipe-164715.html", "split": "foreign", "target_text": {"dish_name": "Tortitas de patata en forma de corazón", "practice": "1Pelar y cortar las patatas en rodajas, pasarlas por agua limpia para eliminar el almidón y escurrir el agua. 2Colocar en una vaporera y cocinar al vapor a fuego fuerte durante unos 10 minutos hasta que estén bien cocidas. 3Retirar y triturar con el dorso de una cuchara hasta obtener un puré, añadir almidón de maíz (aproximadamente la mitad de la cantidad del puré), incorporar un poco de sal y harina, y amasar hasta formar una masa. 4Espolvorear harina sobre la superficie de trabajo y extender la masa de patata hasta obtener una lámina de unos 0,5 cm de grosor. 5Utilizar un molde para cortar piezas en forma de corazón. Enharinar ligeramente los corazones y sacudir el exceso de harina. 6Calentar aceite en una cacerola pequeña; cuando el aceite alcance una temperatura media-alta (60-70%), introducir las tortitas de patata y freír hasta que la superficie dore ligeramente. 7Retirar de la cacerola, escurrir el aceite y consumir calientes acompañadas de salsa de tomate.", "raw_material": "Ingredientes: patatas, fécula de maíz, harina, salsa de tomate, sal, aceite."}}
{"canonical_name_zh": "改良版西班牙海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:be0c9b4c44611fc94f7185f3", "language": "Spanish", "question_image_ids": {"dish_image": ["image:c3dbb25a8f3402dfb586ecd9"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "改良版西班牙海鲜饭", "practice": "1蛤蜊买来在水里泡一会,虾洗干净去虾线，大米淘洗干净青豆玉米也洗干净2锅里倒水,水开后，倒入蛤蜊,盖锅盖煮大概一分钟后，倒入少许白酒,家里没有白葡萄酒3蛤蜊一开背就出锅,然后在洗一遍控干水分4洋葱横着切，切出一些圈圈备用，留下的切成小碎粒,大概半个的量就够了5平底锅倒入少许油,开中火，倒入洋葱碎翻炒6炒出香味后倒入青豆玉米继续翻炒7倒入一半的虾继续翻炒，选小一点的倒入，大一点的摆在上面好看,啊哈哈哈，翻炒到虾变色倒入少许白酒去腥，这个时候转小火8倒入淘洗干净，控干水的大米9然后有高汤的倒高汤，我们家只有水，水量没过米粒10然后可以调味了，加盐，少许白糖，鸡精和咖喱粉拌匀就好，之后就不要去搅动米粒了11看自己喜欢摆造型，发挥创意的时候到了,摆上刚才焯过水的蛤蜊和另一半的虾，稍微压一下，让蛤蜊和虾嵌到米粒里12盖上锅盖，小火煮20分钟左右，关火后焖10分钟左右,因为煤气炉开小火，火焰是在中心位置的，所以煮的期间可以不断调整下平底锅的位置，让周围的米粒也能煮熟,如果是电磁炉就省力多了13出锅摆上几片洋葱圈就可以了,家里有柠檬的可以出锅后挤点柠檬汁，反正我没挤14海鲜的食材可以自己选择，有什么加什么15原本海鲜饭要用藏红花汁水，我用咖喱粉代替了16自己家里吃，无所谓正不正宗,好吃就行", "raw_material": "原料：蛤蜊、鲜虾、大米、青豆玉米、洋葱、咖喱粉、盐、白糖、白酒。"}, "source_url": "https://home.meishichina.com/recipe-246667.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco reinterpretada", "practice": "1Dejar las almejas en remojo en agua un rato, limpiar los langostinos quitando el hilo intestinal, lavar el arroz y también los guisantes y el maíz.\n2Poner agua en una olla; cuando hierva, añadir las almejas, tapar y cocer durante un minuto aproximadamente. Añadir un poco de licor blanco (a falta de vino blanco).\n3Retirar las almejas en cuanto se abran, lavarlas de nuevo y escurrirlas bien.\n4Corta la cebolla transversalmente para obtener algunos aros y reservarlos; picar el resto en trozos pequeños (con media cebolla es suficiente).\n5Verter un poco de aceite en una sartén, poner a fuego medio y sofreír la cebolla picada.\n6Cuando desprenda su aroma, añadir los guisantes y el maíz y seguir salteando.\n7Añadir la mitad de los langostinos (los más pequeños) y seguir salteando; reservar los grandes para decorar arriba. Cuando cambien de color, añadir un poco de licor para quitar el olor fuerte y bajar el fuego.\n8Incorporar el arroz que ya estaba lavado y bien escurrido.\n9Añadir caldo si se tiene (en casa solo teníamos agua); la cantidad de agua debe cubrir los granos de arroz.\n10Sazonar con sal, una pizca de azúcar, esencia de pollo y curry en polvo. Mezclar bien y, a partir de este momento, no volver a remover el arroz.\n11Es hora de ser creativos con la presentación: colocar las almejas escaldadas y la otra mitad de los langostinos por encima, presionando un poco para que queden incrustados en el arroz.\n12Tapar la sartén y cocinar a fuego lento unos 20 minutos; al apagar el fuego, dejar reposar unos 10 minutos. Si se usa cocina de gas, mover la sartén de vez en cuando para que el calor llegue a los bordes y el arroz se cocine uniformemente; con inducción es más sencillo.\n13Servir y decorar con los aros de cebolla. Se puede añadir un poco de zumo de limón si se desea, aunque yo no lo hice.\n14Se pueden elegir los ingredientes de marisco al gusto, según lo que se tenga a mano.\n15Originalmente la paella lleva infusión de azafrán, pero yo lo sustituí por curry en polvo.\n16Para comer en casa no importa si es auténtico o no, lo importante es que esté bueno.", "raw_material": "Ingredientes: almejas, camarones frescos, arroz, guisantes y maíz, cebolla, curry en polvo, sal, azúcar blanco, vino blanco."}}
{"canonical_name_zh": "蘑菇鸡肉焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:142dd5b51553e4e7cc39fc4c", "language": "Spanish", "question_image_ids": {"dish_image": ["image:ac9ba2206d940240e2fffa1b"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "浓郁奶香【蘑菇鸡肉焗饭】", "practice": "1准备材料。2番茄切小块，蘑菇切片，葱切段。3芝士切碎。4热锅下油，下葱段煸香。5下番茄翻炒，加少许水炒出汁，加一勺糖。6加入蘑菇一起炒至变软。7加入剩米饭。8撒适量黑胡椒。9加适量盐。10倒入鸡丁一起炒匀。11加入玉米粒。我的玉米粒是半熟的，如果是生的，则和蘑菇同时下。12炒好的饭盛一半出来，撒一部分芝士。13盛好剩下的饭，撒剩下的芝士。14入烤箱200度烤到芝士融化，变金黄色即可。", "raw_material": "原料：米饭、鸡丁、番茄、蘑菇、玉米粒、切打芝士、葱。"}, "source_url": "https://home.meishichina.com/recipe-129819.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con pollo y champiñones", "practice": "1Preparar los ingredientes.2Cortar el tomate en trozos pequeños, laminar los champiñones y trocear la cebolleta.3Rallar el queso.4Calentar aceite en una sartén y sofreír la cebolleta hasta que desprenda su aroma.5Añadir el tomate y saltear, agregar un poco de agua para que suelte su jugo e incorporar una cucharada de azúcar.6Incorporar los champiñones y saltear hasta que se ablanden.7Añadir el arroz sobrante.8Espolvorear pimienta negra al gusto.9Añadir sal al gusto.10Verter los dados de pollo y saltear uniformemente.11Añadir los granos de maíz. Mis granos de maíz están precocidos; si están crudos, añadirlos al mismo tiempo que los champiñones.12Retirar la mitad del arroz preparado y espolvorear una parte del queso.13Servir el resto del arroz y cubrir con el queso restante.14Hornear a 200 grados hasta que el queso se derrita y adquiera un tono dorado.", "raw_material": "Ingredientes: arroz cocido, pollo en dados, tomate, champiñones, granos de maíz, queso cheddar, cebolleta."}}
{"canonical_name_zh": "海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:0d5f66cc81903f882cc08964", "language": "Spanish", "question_image_ids": {"dish_image": ["image:c5cc78683e88134b8ae57df9"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "海鲜饭", "practice": "1将洋葱洗净切小块，彩椒洗净去籽切小块，西红柿洗净切小块。2大蒜薄皮，其中一半切片。3虾洗净剪去须。4蛤蜊放入水中浸泡吐沙，沥干备用。5将鱿鱼洗净切长条。6取一口锅，加入适量水，香叶，和整瓣的大蒜煮开，放入蛤蜊，倒入白葡萄酒，煮5分钟左右。7将煮好的蛤蜊捞出，选一半比较不完整的把肉剥出来备用。8将煮蛤蜊的汤过滤后备用。9取一平底锅，烧热，加入食用油，烧至6成热后加入蒜片和洋葱块，翻炒出香味。10加入辣椒粉，翻炒均匀。11加入西红柿，炒至软烂出汁。12加入蛤蜊肉，彩椒，和鱿鱼，翻炒均匀。13加入白胡椒粉和盐，翻炒均匀。14加入免洗米，翻炒均匀。15倒入煮蛤蜊的汤，略低于米饭表面，用铲子将饭抹平。16在饭上摆上虾和蛤蜊，加盖转小火，煮至米饭软烂汤汁收干。摆上柠檬片即可。", "raw_material": "原料：洋葱、彩椒、西红柿、虾、蛤蜊、鱿鱼、免洗米、柠檬、大蒜、香叶、白葡萄酒、辣椒粉、白胡椒粉、盐、食用油。"}, "source_url": "https://home.meishichina.com/recipe-258462.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco", "practice": "1Lavar la cebolla y cortarla en trozos pequeños, lavar los pimientos, quitarles las semillas y cortarlos en trozos pequeños, lavar los tomates y cortarlos en trozos pequeños. 2Pelar los ajos y laminar la mitad de ellos. 3Lavar los langostinos y recortarles los bigotes. 4Poner las almejas en agua para que suelten la arena, escurrir y reservar. 5Lavar el calamar y cortarlo en tiras largas. 6En una olla, añadir una cantidad adecuada de agua, laurel y los dientes de ajo enteros hasta que hierva; incorporar las almejas, verter el vino blanco y cocinar durante unos 5 minutos. 7Retirar las almejas cocidas, extraer la carne de la mitad de ellas (las que estén menos enteras) y reservar. 8Filtrar el caldo de las almejas y reservarlo. 9Calentar una sartén, añadir aceite vegetal, calentar a fuego medio-alto y añadir el ajo laminado junto con la cebolla, salteando hasta que desprendan su aroma. 10Añadir el pimentón y remover uniformemente. 11Añadir los tomates y sofreír hasta que estén blandos y suelten su jugo. 12Incorporar la carne de las almejas, los pimientos y el calamar; saltear uniformemente. 13Añadir la pimienta blanca y la sal, y saltear uniformemente. 14Añadir el arroz (que no requiere lavado) y rehogar uniformemente. 15Verter el caldo de las almejas hasta que quede ligeramente por debajo de la superficie del arroz y nivelar el contenido con una espátula. 16Disponer los langostinos y las almejas sobre el arroz, tapar y cocinar a fuego lento hasta que el arroz esté tierno y el caldo se haya consumido por completo. Servir con rodajas de limón.", "raw_material": "Ingredientes: cebolla, pimientos, tomates, camarones, almejas, calamares, arroz, limón, ajo, hojas de laurel, vino blanco, pimentón, pimienta blanca, sal, aceite vegetal."}}
{"canonical_name_zh": "焗烤海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:eaf9726b1a19b85b4de2ff30", "language": "Spanish", "question_image_ids": {"dish_image": ["image:32a0544e6c7fee6d6854a473"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "焗烤海鲜饭", "practice": "1新鲜的仙贝开水快速焯烫20秒捞出滤水，2处理过的鲜虾快速焯水20秒捞出滤水3茄子切1厘米厚的片，表面打花刀，容易入味，不要切断。4茄子放煎锅中，少许油煎至水分蒸发，茄汁变软。茄子煎好备用5锅中放少许黄油，把洋葱末炒出香味，6下入米饭炒散7下入熟的豌豆和玉米粒翻炒均匀8加盐和胡椒粉9加适量的特级酱油翻炒均匀。10煎好的茄子茄子在鲍鱼汁中沾一下，没有用鲍鱼，让茄子有鲍鱼的味道11炒好的米饭铺在烤盘里，铺上一层沾了鲍鱼汁的茄子12把虾摆上，仙贝撒上面，13撒上一点青椒粒，最后撒上马苏里拉碎。14用锡纸包裹，烤箱180度预热后烤15分钟15焗烤完成的海鲜饭，非常的好吃的！", "raw_material": "原料：鲜虾、仙贝、茄子、米饭、马苏里拉、胡椒粉、盐、鲍鱼汁、盐、特级酱油、熟豌豆玉米粒。"}, "source_url": "https://home.meishichina.com/recipe-190611.html", "split": "foreign", "target_text": {"dish_name": "Arroz con mariscos gratinado", "practice": "1 Escalde las vieiras frescas en agua hirviendo durante 20 segundos, retírelas y escúrralas. 2 Escalde los camarones ya limpios durante 20 segundos, retírelos y escúrralos. 3 Corte la berenjena en rodajas de 1 cm de grosor y realice cortes superficiales en cruz sobre la superficie para que absorba mejor el sabor, sin llegar a cortarlas por completo. 4 Coloque la berenjena en una sartén con un poco de aceite y saltéela hasta que se evapore la humedad y se ablande. Reserve las berenjenas. 5 En una sartén, añada un poco de mantequilla y sofría la cebolla picada hasta que desprenda su aroma. 6 Incorpore el arroz y saltéelo hasta que los granos queden sueltos. 7 Añada los guisantes y los granos de maíz ya cocidos y saltéelos uniformemente. 8 Condimente con sal y pimienta al gusto. 9 Añada una cantidad adecuada de salsa de soja premium y saltee uniformemente. 10 Sumerja ligeramente las rodajas de berenjena ya fritas en salsa de abulón; aunque no se utilice abulón real, esto le otorgará su sabor característico. 11 Extienda el arroz salteado en una fuente para horno y coloque encima una capa de las berenjenas impregnadas en la salsa de abulón. 12 Disponga los camarones y distribuya las vieiras por encima. 13 Esparza un poco de pimiento verde picado y, finalmente, cubra con mozzarella rallada. 14 Cubra con papel de aluminio y hornee durante 15 minutos en el horno precalentado a 180 grados. 15 ¡El arroz con mariscos gratinado está listo y es realmente delicioso", "raw_material": "Ingredientes: camarones frescos, vieiras, berenjena, arroz, mozzarella, pimienta molida, sal, salsa de abulón, sal, salsa de soja premium, guisantes y granos de maíz cocidos."}}
{"canonical_name_zh": "焗烤蘑菇海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:7370c007c6332b81e9f89f0e", "language": "Spanish", "question_image_ids": {"dish_image": ["image:154b26177c4e036039628168"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "焗烤蘑菇海鲜饭", "practice": "1大虾去壳，挑掉泥线，用料酒、盐和鸡精腌制一会。2蘑菇洗净切片。3西兰花在沸水中焯一下，可以加少许盐，保持颜色青翠。4热狗肠和蟹棒切片，这两样是为了是口味更丰富，没有的话都可以省略。5先将大虾翻炒至变色，盛出备用。6再将蘑菇炒软，可以加少量盐调味。7加入白饭，打散。8翻炒均匀后，再放入大虾。9香喷喷的蘑菇海鲜炒饭就可以出锅了，这时候直接吃也很美味。10接着再来将这碗普通炒饭加工成喷香的焗饭。将海鲜炒饭盛入烤盘，将香肠和蟹棒均匀地铺好。11碗的周边一圈可以摆放上西兰花。12在表面铺撒一层马苏里拉奶酪。13烤箱１８０度预热，中层烘烤１５分钟，至奶酪完全融化即可。14刚一打开烤箱，浓郁的奶酪香气就扑面而来。", "raw_material": "原料：大虾、蘑菇、西兰花、热狗肠、蟹棒、白米饭、马苏里拉奶酪。"}, "source_url": "https://home.meishichina.com/recipe-18454.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado de mariscos y champiñones", "practice": "1Pelar los langostinos, retirar el hilo intestinal y marinarlos un momento con vino de cocina, sal y esencia de pollo. 2Lavar y laminar los champiñones. 3Escaldar el brócoli en agua hirviendo; se puede añadir una pizca de sal para mantener su color verde vibrante. 4Cortar en rodajas las salchichas y los palitos de cangrejo; estos ingredientes sirven para enriquecer el sabor, pero pueden omitirse. 5Primero, saltear los langostinos hasta que cambien de color y reservarlos. 6Luego, saltear los champiñones hasta que se ablanden; se puede añadir un poco de sal para sazonar. 7Incorporar el arroz blanco y desmenuzarlo. 8Tras saltear uniformemente, reincorporar los langostinos. 9El aromático arroz frito con champiñones y mariscos ya se puede servir; consumirlo directamente en este punto ya es delicioso. 10A continuación, transformaremos este arroz frito convencional en un fragante arroz gratinado. Colocar el arroz frito con mariscos en una fuente para horno y distribuir uniformemente las salchichas y los palitos de cangrejo. 11Se puede colocar el brócoli alrededor del borde de la fuente. 12Cubrir la superficie con una capa de queso mozzarella. 13Precalentar el horno a 180 grados y hornear en la rejilla central durante 15 minutos, hasta que el queso se haya derretido por completo. 14Al abrir el horno, el intenso aroma del queso le envolverá de inmediato.", "raw_material": "Ingredientes: langostinos, champiñones, brócoli, salchichas de hot dog, palitos de cangrejo, arroz blanco, queso mozzarella."}}
{"canonical_name_zh": "焗鸡肉海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:a03949ee0c8883bc68e2c487", "language": "Spanish", "question_image_ids": {"dish_image": ["image:6796b22868fa0ca497ae6a97"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "焗鸡肉海鲜饭", "practice": "1把鸡腿先用开水汆烫，煮大约3分钟捞出，然后换清水，水中放一片香叶下入汆烫好的鸡腿，水开煮大约20分钟即可，把鸡腿浸泡在汤里备用。2炒勺上火烧热注入橄榄油，下入大蒜碎和洋葱碎煸香，然后倒入大米煸炒，把米炒至发透下入蔬菜煸炒。3把食材炒匀后放入藏红花和甜椒粉炒匀。4然后倒入沃德克白酒煸炒。5炒至白酒稍挥发片刻徐徐注入鸡汤烧开，然后撒少许盐调味，再撒少许胡椒粉搅匀，搅匀后改为小火，把海鲜料和半成品鸡腿平铺码入锅中，鸡汤以能和原料持平即可。6然后盖好锅盖，以最微弱的火把米饭焖制20分钟，焖20分钟后视表面汤汁收净即可。7然后把米饭盛入锅仔。8在米饭上铺上鸡腿和海鲜料。9在锅仔上蒙上铝箔纸，再盖严锅盖放入烤箱。10用上下火220度焗烤10-15分钟即可。11焗好后连同锅仔一同上桌，此数量为双人份，在吃的时候可用勺子舀出分餐即可。", "raw_material": "原料：粳米、大虾、鱿鱼卷、墨鱼丸、鸡小腿、扁豆、胡萝卜、蘑菇、笋片、洋葱、大蒜。"}, "source_url": "https://home.meishichina.com/recipe-33702.html", "split": "foreign", "target_text": {"dish_name": "Arroz mixto al horno", "practice": "1Blanquear los muslos de pollo en agua hirviendo durante unos 3 minutos y retirarlos. Cambiar el agua, añadir una hoja de laurel e introducir los muslos blanqueados. Una vez que el agua hierva, cocinar durante unos 20 minutos y mantener los muslos sumergidos en el caldo para su uso posterior. 2Calentar una sartén a fuego alto, verter aceite de oliva y sofreír el ajo picado y la cebolla picada hasta que suelten su aroma. Incorporar el arroz y saltearlo hasta que esté translúcido; añadir las verduras y continuar salteando. 3Una vez mezclados los ingredientes, añadir el azafrán y el pimentón dulce y remover uniformemente. 4Verter el vodka y saltear brevemente. 5Tras dejar que el alcohol se evapore un momento, verter poco a poco el caldo de pollo y llevar a ebullición. Sazonar con un poco de sal y pimienta molida, y mezclar bien. Reducir a fuego lento y colocar los mariscos y los muslos de pollo precocinados sobre el arroz, asegurándose de que el caldo esté al mismo nivel que los ingredientes. 6Tapar la sartén y cocinar el arroz a fuego muy lento durante 20 minutos, hasta que el líquido de la superficie se haya absorbido por completo. 7Transferir el arroz a una cazuela. 8Colocar los muslos de pollo y los mariscos sobre el arroz. 9Cubrir la cazuela con papel de aluminio, cerrar bien con la tapa y colocarla en el horno. 10Hornear con calor arriba y abajo a 220 grados durante 10-15 minutos. 11Una vez listo, servir directamente en la cazuela. Esta cantidad es para dos personas; al momento de comer, se puede servir en platos individuales utilizando una cuchara.", "raw_material": "Ingredientes: arroz de grano corto, langostinos, rollitos de calamar, albóndigas de sepia, jamoncitos de pollo, judías verdes, zanahoria, champiñones, láminas de brotes de bambú, cebolla, ajo."}}
{"canonical_name_zh": "笑脸土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:f2f902a210cfb87ad3cf13d1", "language": "Spanish", "question_image_ids": {"dish_image": ["image:2c08b2f270adc47d92516276"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "笑脸土豆饼", "practice": "1准备主要材料。2土豆洗净去皮，切片放入锅中蒸熟。3蒸熟的土豆用勺子压成泥。4加入盐和淀粉。5揉成土豆面团。6把土豆面团擀成大面片。7用瓶盖放在大面片里切下一个圆形的小面片，把小圆面片表面拖一层面粉。8用一根圆筷子的底部在圆面片上戳出两只眼晴。9再用勺子的柄底戳出嘴巴的形状。10起油锅，中小火炸至微黄即可。11吃的时候蘸点番茄酱非常好吃。", "raw_material": "原料：土豆、玉米淀粉、盐、番茄酱。"}, "source_url": "https://home.meishichina.com/recipe-59292.html", "split": "foreign", "target_text": {"dish_name": "Caritas de papa", "practice": "1Preparar los ingredientes principales.2Lavar las patatas, pelarlas, cortarlas en rodajas y cocerlas al vapor en una olla hasta que estén tiernas.3Triturar las patatas cocidas con una cuchara hasta convertirlas en puré.4Añadir sal y almidón.5Amasar hasta obtener una masa de patata.6Estirar la masa de patata formando una lámina grande.7Usar una tapa de botella para cortar círculos pequeños en la masa y rebozar la superficie de los mismos con harina.8Con el extremo inferior de un palillo redondo, presionar sobre los círculos para formar dos ojos.9Utilizar el extremo del mango de una cuchara para marcar la forma de la boca.10Calentar aceite en una sartén y freír a fuego medio-bajo hasta que estén ligeramente dorados.11Resultan deliciosos si se acompañan con un poco de kétchup al comerlos.", "raw_material": "Ingredientes: patatas, fécula de maíz, sal, salsa de tomate."}}
{"canonical_name_zh": "肉酱焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:5fdf9bcad4d9392bfd3f56c1", "language": "Spanish", "question_image_ids": {"dish_image": ["image:5262983c0a090ce4bf00eb59"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "肉酱焗饭", "practice": "1准备所需材料。2猪肉剁成馅，胡萝卜、洋葱、芹菜切成细末、西红柿去皮切成小丁。3锅内倒入橄榄油烧热。4放入洋葱和芹菜炒出香味。5再加入番茄小丁、胡萝卜炒30秒。6倒入猪肉馅翻炒至熟。7加入高汤。8然后加入亨氏番茄酱。9最后加入迷迭香。10加入适量的盐。11再加入少许胡椒粉。12熬至变浓稠即可。13把肉酱铺在米饭上。14再铺上马苏里拉芝士。15烤箱预热180度，放中层烤至马苏里拉芝士溶化。16出炉后撒上芝士粉即可食用。", "raw_material": "原料：大米饭、瘦猪肉、洋葱、胡萝卜、芹菜、番茄、高汤、迷迭香、橄榄油、亨氏番茄酱、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-179183.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con boloñesa", "practice": "1Preparar los ingredientes necesarios.2Picar la carne de cerdo hasta obtener carne picada, picar finamente la zanahoria, la cebolla y el apio, y pelar y cortar los tomates en dados pequeños.3Verter aceite de oliva en la sartén y calentar.4Añadir la cebolla y el apio y saltear hasta que suelten su aroma.5Agregar los dados de tomate y la zanahoria y saltear durante 30 segundos.6Incorporar la carne de cerdo picada y saltear hasta que esté cocida.7Añadir el caldo.8Luego añadir el kétchup Heinz.9Finalmente añadir el romero.10Añadir una cantidad adecuada de sal.11Agregar un poco de pimienta en polvo.12Cocer a fuego lento hasta que espese.13Extender la salsa de carne sobre el arroz.14Cubrir con queso mozzarella.15Precalentar el horno a 180 grados, colocar en el nivel medio y hornear hasta que la mozzarella se derrita.16Al retirar del horno, espolvorear con queso en polvo y servir.", "raw_material": "Ingredientes: arroz cocido, carne de cerdo magra, cebolla, zanahoria, apio, tomate, caldo, romero, aceite de oliva, ketchup Heinz, sal, pimienta molida."}}
{"canonical_name_zh": "菠萝海鲜焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:23766da90fe0e5b41210acaf", "language": "Spanish", "question_image_ids": {"dish_image": ["image:e22d35fd5c5e4faa0ca1ef58"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "菠萝海鲜焗饭", "practice": "1所有材料准备好，洋葱切小丁2虾仁和鱿鱼加点料酒冷水下锅汆一下然后切成小块3锅里放油，加入洋葱爆香4炒出香味以后加入剩米饭翻炒，把米炒散5加入虾仁和鱿鱼翻炒6加入一块黄油，炒融化7加入糖水菠萝翻炒8加入青豆，玉米和蟹柳翻炒9加入淡奶油，黑胡椒和盐，迅速翻炒一下，奶油炒太久就都变成油了10放到烤箱用的小碗里面上面撒上满满的马苏里拉芝士11放入烤箱在在350华氏度烤15分钟然后喜欢芝士焦一点可以把温度调高点，我是350华氏烤化了以后500度继续烤了一会", "raw_material": "原料：米饭、糖水菠萝、虾仁、鱿鱼、青豆、蟹柳、玉米、马苏里拉芝士、洋葱、淡奶油、黄油、黑胡椒、盐。"}, "source_url": "https://home.meishichina.com/recipe-81178.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con mariscos y piña", "practice": "1Preparar todos los ingredientes y cortar la cebolla en dados pequeños2Añadir un poco de vino de cocina a los camarones y al calamar, introducirlos en una olla con agua fría para escaldarlos brevemente y luego cortarlos en trozos pequeños3Poner aceite en la sartén y añadir la cebolla para sofreír hasta que suelte su aroma4Una vez que desprenda aroma, añadir el arroz sobrante y saltear hasta que los granos queden sueltos5Incorporar los camarones y el calamar y seguir salteando6Añadir un trozo de mantequilla y remover hasta que se derrita7Añadir la piña en almíbar y saltear8Incorporar los guisantes, el maíz y los palitos de cangrejo y saltear9Añadir la nata líquida, la pimienta negra y la sal, y saltear rápidamente; si se cocina la nata demasiado tiempo, se separará la grasa10Colocar la mezcla en recipientes aptos para horno y cubrir con una capa generosa de queso mozzarella11Introducir en el horno a 350 grados Fahrenheit y hornear durante 15 minutos; si prefiere el queso más dorado, puede subir la temperatura (en mi caso, tras derretirse a 350°F, continué horneando a 500°F un poco más)", "raw_material": "Ingredientes: arroz, piña en almíbar, camarones, calamar, guisantes, palitos de cangrejo, maíz, queso mozzarella, cebolla, nata líquida, mantequilla, pimienta negra, sal."}}
{"canonical_name_zh": "蘑菇火腿焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:7f0723086e7890af74a0315c", "language": "Spanish", "question_image_ids": {"dish_image": ["image:3910ba49a71326d5bd460882"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "蘑菇火腿焗饭", "practice": "1准备好所有的食材。2米饭用饭勺打散备用。3杏鲍菇和香菇洗净切丁，胡萝卜火腿切丁。4马苏里拉奶酪切丝。5炒锅倒入橄榄油。6倒入杏鲍菇和香菇翻炒至软出香。7再放入胡萝卜和火腿继续翻炒。8加入烤肉酱和盐继续翻炒出香。9再把红椒粒放入10加入胡椒粉调味。11加入米饭翻炒12全部混合均匀翻炒片刻关火盛入烤碗，铺满马苏里拉奶酪。13烤箱预热200度放入烤碗烤制10分钟即好。14吃时可撒上一些欧芹粉。", "raw_material": "原料：米饭、杏鲍菇、火腿、豌豆、胡萝卜、红椒、香菇、橄榄油、盐、胡椒粉、大喜大烤肉酱、马苏里拉奶酪。"}, "source_url": "https://home.meishichina.com/recipe-52379.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con champiñones y jamón", "practice": "1Preparar todos los ingredientes. 2Desgranar el arroz con una espátula de arroz y reservar. 3Lavar y cortar en dados las setas de cardo y los shiitakes; cortar en dados la zanahoria y el jamón cocido. 4Rallar el queso mozzarella. 5Verter aceite de oliva en un wok o sartén. 6Añadir las setas de cardo y los shiitakes y saltear hasta que se ablanden y suelten su aroma. 7Incorporar la zanahoria y el jamón y continuar salteando. 8Añadir la salsa barbacoa y la sal, y seguir salteando hasta que sea aromático. 9Agregar los dados de pimiento rojo. 10Sazonar con pimienta en polvo. 11Incorporar el arroz y saltear. 12Mezclar todo uniformemente, saltear durante unos instantes, apagar el fuego, pasar a una fuente para horno y cubrir con el queso mozzarella. 13Precalentar el horno a 200 grados, introducir la fuente y hornear durante 10 minutos hasta que esté listo. 14Al momento de servir, se puede espolvorear un poco de perejil seco.", "raw_material": "Ingredientes: arroz cocido, setas de cardo, jamón, guisantes, zanahoria, pimiento rojo, setas shiitake, aceite de oliva, sal, pimienta molida, salsa para barbacoa Dashida, queso mozzarella."}}
{"canonical_name_zh": "虾仁培根焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:1f8c356138b2aeee75f40e30", "language": "Spanish", "question_image_ids": {"dish_image": ["image:b7b508ed201886cea62ddc95"], "practice_image": ["image:9a2366cbdf2bfda9918e6b4f", "image:e6241b686e6c52a964979b43", "image:6ee0a338476c651b1f552215", "image:2a205e3c399c4bab492411d8", "image:5b6c0613e642c8966218a57f", "image:23fb2140c6ec2c6137bff220", "image:276c6eb60c4aff0ee180545d", "image:c0cbfc61f35917199c41fc0d", "image:331e1596ac9a4742bd281f55"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "虾仁培根焗饭", "practice": "1准备食材2虾仁用料酒、盐、生抽腌一下，其余都切丁3起油锅煸炒虾仁4等虾仁变色时放入其余食材翻炒5再放入米饭翻炒6放盐7放胡椒粉炒匀，使米饭全部散开8放入烘焙碗中，上面撒上马苏里拉芝士9.烤箱预热，180度15分钟左右", "raw_material": "原料：米饭、虾仁、培根、玉米粒、胡萝卜、芦笋、油、盐、胡椒粉、料酒、马苏里拉芝士。"}, "source_url": "https://home.meishichina.com/recipe-180448.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con gambas y beicon", "practice": "1 Preparar los ingredientes\n2 Marinar los camarones con vino de cocina, sal y salsa de soja clara; cortar el resto de los ingredientes en dados\n3 Calentar aceite en una sartén y saltear los camarones\n4 Cuando los camarones cambien de color, añadir el resto de los ingredientes y saltear\n5 Incorporar el arroz y saltear\n6 Añadir sal\n7 Agregar pimienta y mezclar bien hasta que el arroz quede completamente suelto\n8 Colocar en una fuente para horno y espolvorear queso mozzarella por encima\n9. Precalentar el horno y hornear a 180 grados durante unos 15 minutos", "raw_material": "Ingredientes: arroz cocido, camarones pelados, bacon, granos de maíz, zanahoria, espárragos, aceite, sal, pimienta molida, vino de cocina, queso mozzarella."}}
{"canonical_name_zh": "西式培根蔬菜焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:dcf143c89da5c3901e8d32fb", "language": "Spanish", "question_image_ids": {"dish_image": ["image:7dadea0f73c4d27eaa523fe3"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西式培根蔬菜焗饭", "practice": "1奶油白酱的做法：原料：无盐黄油30克，面粉30克，牛奶350ml，淡奶油60ml，糖，盐，黑胡椒粉少许。没有淡奶油的可以直接加500ml牛奶2黄油在不粘锅中融化，调小火。3加入面粉拌成面糊，4分2次加入牛奶，快速搅拌至融合。5加入淡奶油，调好浓稠度，6调入少许盐，白糖，黑胡椒粉，尝好味道就OK啦。超市有一种芝麻奶油白酱味道也特别好，就是做的过程中，加入炒熟打碎的白芝麻和少许柠檬汁，有喜欢的可以试试。7焗饭用的米饭，隔夜饭最好，米饭要蒸的硬一些，颗粒分明口感才好。8奶酪解冻备用。9培根解冻切碎丁。10胡萝卜擦成丝后切碎。11洋葱切碎。12香菇洗净切碎。泡发的干香菇口感更好。13炒锅入少许油，将培根，洋葱，香菇，胡萝卜依次放入锅中炒熟，14加入鸡蛋液划散，撒入适量盐炒匀。15倒入米饭翻炒均匀后关火，加入适量奶油白酱拌匀。16盛入饭盘中，表面撒满奶酪碎（奶酪量的多少根据自己的喜好）17烤箱预热后将饭放入烤箱中层180度5分钟左右，奶酪上色即可。", "raw_material": "原料：米饭、马苏里拉奶酪、培根、胡萝卜、香菇、洋葱、鸡蛋、盐、奶油白酱。"}, "source_url": "https://home.meishichina.com/recipe-134100.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con bacon y verduras", "practice": "1Preparación de la salsa blanca: Ingredientes: 30 g de mantequilla sin sal, 30 g de harina, 350 ml de leche, 60 ml de crema de leche (nata), una pizca de azúcar, sal y pimienta negra en polvo. Si no dispone de crema de leche, puede sustituirla añadiendo directamente 500 ml de leche.\n2Derretir la mantequilla en una sartén antiadherente a fuego bajo.\n3Añadir la harina y mezclar hasta formar una pasta.\n4Incorporar la leche en dos tandas, batiendo rápidamente hasta que se integre por completo.\n5Añadir la crema de leche y ajustar la consistencia.\n6Sazonar con una pizca de sal, azúcar y pimienta negra; ajustar el sabor al gusto y reservar. En los supermercados venden una salsa blanca de sésamo con un sabor excelente; para recrearla, puede añadir sésamo blanco tostado y triturado con un poco de jugo de limón durante la preparación.\n7Para el arroz gratinado, es preferible usar arroz del día anterior; el arroz debe estar cocido firme y con los granos bien separados para obtener una mejor textura.\n8Descongelar el queso y reservar.\n9Descongelar el beicon y cortarlo en cubitos.\n10Rallar la zanahoria y picarla finamente.\n11Picar la cebolla.\n12Lavar y picar las setas. Las setas deshidratadas rehidratadas aportan una mejor textura.\n13Calentar un poco de aceite en un wok o sartén y saltear el beicon, la cebolla, las setas y la zanahoria en ese orden hasta que estén cocidos.\n14Añadir el huevo batido, remover para fragmentarlo y espolvorear una cantidad adecuada de sal, salteando uniformemente.\n15Incorporar el arroz, saltear bien y apagar el fuego; añadir una cantidad adecuada de la salsa blanca preparada y mezclar uniformemente.\n16Colocar en una fuente para horno y cubrir la superficie con abundante queso rallado (la cantidad de queso es al gusto).\n17Tras precalentar el horno, colocar la fuente en la rejilla central.\n18Hornear a 180 grados durante unos 5 minutos, o hasta que el queso esté dorado.", "raw_material": "Ingredientes: arroz, queso mozzarella, bacón, zanahoria, setas shiitake, cebolla, huevo, sal, salsa blanca."}}
{"canonical_name_zh": "西班牙海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:dc9db1712364414dee8d86b2", "language": "Spanish", "question_image_ids": {"dish_image": ["image:cfa816703a9f02bdd1e43d3e"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙名吃“美味海鲜饭”", "practice": "1腌制海鲜；里面放入少许盐和胡椒粉。2再滴入几滴白酒。3然后滴入适量的柠檬汁。4倒入适量橄榄油拌匀备用。5锅中注入适量橄榄油倒入大米煸炒。6用中小火把米炒至发白，然后放入大蒜碎和洋葱粒煸炒出香味。7把炒好的大米倒入锅仔里。8注入两倍至两倍半的清水，把米用铲摊平。9用勺舀一点点番红花（藏红花）大约0.2克放入锅里。10撒入少许盐和胡椒粉，最后放入胡萝卜粒和青豌豆搅匀煮开，大约煮5分钟即可。11水耗掉大约一半后码入海鲜和蔬菜。12然后盖好锅盖用小火焖制15分钟。13海鲜饭焖15分钟后撒入少许卡夫芝士粉。14再继续焖1-2分钟便可把火关掉，然后把锅仔放在垫盘上，配好叉勺上桌便可趁热食用。随用的是白开水，但味道也十分鲜美。", "raw_material": "原料：意大利米、鲜虾、鲍贝、海螺片、鱿鱼卷、鱿鱼头、小香菇、杏鲍菇、胡萝卜、青豌豆、西兰花。"}, "source_url": "https://home.meishichina.com/recipe-53066.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco", "practice": "1Marinar el marisco; añadir una pizca de sal y pimienta en polvo. 2Agregar unas gotas de licor blanco. 3Luego, añadir una cantidad adecuada de zumo de limón. 4Verter una cantidad adecuada de aceite de oliva, mezclar bien y reservar. 5Verter una cantidad adecuada de aceite de oliva en la sartén y sofreír el arroz. 6Sofreír el arroz a fuego medio-bajo hasta que se torne blanquecino, después añadir el ajo picado y la cebolla en dados y sofreír hasta que desprendan su aroma. 7Pasar el arroz sofrito a una cazuela pequeña. 8Añadir de dos a dos veces y media de agua y nivelar el arroz con una espátula. 9Utilizar una cuchara para añadir aproximadamente 0,2 gramos de azafrán a la cazuela. 10Espolvorear un poco de sal y pimienta, añadir finalmente la zanahoria en dados y los guisantes, mezclar bien, llevar a ebullición y cocer durante unos 5 minutos. 11Cuando el agua se haya consumido aproximadamente a la mitad, disponer el marisco y las verduras encima. 12Tapar la cazuela y cocinar a fuego lento durante 15 minutos. 13Tras los 15 minutos de cocción del arroz, espolvorear un poco de queso en polvo Kraft. 14Continuar cocinando a fuego lento durante 1-2 minutos más, apagar el fuego, colocar la cazuela sobre un plato de servicio y servir caliente acompañado de tenedor y cuchara. Aunque se utilice agua natural, el sabor es sumamente delicioso.", "raw_material": "Ingredientes: arroz italiano, camarones frescos, abalón, láminas de caracol de mar, rollos de calamar, tentáculos de calamar, setas shiitake pequeñas, setas de cardo, zanahoria, guisantes, brócoli."}}
{"canonical_name_zh": "西班牙土豆煎蛋饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:2478752c51e243120eb5f4e8", "language": "Spanish", "question_image_ids": {"dish_image": ["image:5e911ef857ba59bba974a772"], "practice_image": ["image:c8d1736fc37081ccf69574bf", "image:15c610da32fad940eb929458", "image:2febca56cb8c13d21411a8a1", "image:4458587d8982aa62dd273aa1", "image:9ef0407c98d6ecfef42cea03", "image:16f45609cd3f42659d66dde5", "image:28491964667f0c6c4becfc2f", "image:b0eca7f275a7dee346f0d6f2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙土豆煎蛋饼", "practice": "1土豆切成薄片，胡萝卜切片，大葱洋葱切碎，园椒和方腿切条。2原料：鸡蛋6个。打散，加入盐、味精（可省）。3锅内放油（稍微多点），中火，土豆切片和胡萝卜片下锅炸到酥（一定要炸透）。4把炸好的土豆和胡萝卜盛出，倒入蛋花中，备用。5用锅中剩余的油把剩余的原料下锅略加煸炒。6把煸炒过的原料盛出，倒入蛋花中，略微搅拌均匀。7锅内放入少量油，把锅烧热，倒入蛋花和所有原料。大火1-2分钟后，转中小火。8一面煎熟后翻面，翻面是个大工程，特别是蛋饼煎的大的情况下，一般我用两个办法。一.把蛋饼一分四，各个击破的翻面，但是这样就破坏了美观度。二.用另一个大小差不多的煎锅，扣在有蛋饼的煎锅上，用飞快的速度翻个个儿，此法需要有手上有一定力量能端住两口锅的人（一般这个活儿是LG的）。等另一面煎熟，就能出锅了。", "raw_material": "原料：土豆、方腿肉、胡萝卜、大葱、洋葱、绿色园椒。"}, "source_url": "https://home.meishichina.com/recipe-2385.html", "split": "foreign", "target_text": {"dish_name": "Tortilla de patatas", "practice": "1Cortar las patatas en láminas finas, las zanahorias en rodajas, picar finamente las cebolletas y la cebolla, y cortar el pimiento y el jamón en tiras. 2Ingredientes: 6 huevos. Batirlos y añadir sal y glutamato monosódico (opcional). 3Poner aceite en la sartén (un poco más de lo habitual) a fuego medio; freír las láminas de patata y las rodajas de zanahoria hasta que estén crujientes (asegúrese de que se cocinen bien por completo). 4Retirar las patatas y zanahorias fritas, incorporarlas a los huevos batidos y reservar. 5Con el aceite restante en la sartén, saltear brevemente el resto de los ingredientes. 6Retirar los ingredientes salteados, verterlos en los huevos batidos y mezclar ligeramente de manera uniforme. 7Poner una pequeña cantidad de aceite en la sartén, calentarla y verter la mezcla de huevo con todos los ingredientes. Cocinar a fuego alto durante 1-2 minutos y luego bajar a fuego medio-bajo. 8Una vez que un lado esté cuajado, darle la vuelta. Voltear la tortilla es una gran tarea, especialmente si es grande; suelo utilizar dos métodos. I. Dividir la tortilla en cuatro partes y darles la vuelta por separado, aunque esto arruina la estética. II. Utilizar otra sartén de tamaño similar, colocarla boca abajo sobre la sartén que tiene la tortilla y darle la vuelta con un movimiento rápido; este método requiere a alguien con fuerza suficiente para sujetar ambas sartenes (normalmente este trabajo es de mi esposo). Una vez que el otro lado esté cocinado, se puede retirar de la sartén.", "raw_material": "Ingredientes: patata, jamón cocido, zanahoria, puerro, cebolla, pimiento verde."}}
{"canonical_name_zh": "西班牙土豆煎饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:4685545fe1dbd60f366de764", "language": "Spanish", "question_image_ids": {"dish_image": ["image:9171f5fb5ce42c26237ae9ed"], "practice_image": ["image:14c3fe5450154876802975b2", "image:2e7833c91f49db3eae188108", "image:56b29a76759e1a8c1b254840", "image:263a971294f287084aa48940", "image:af9efa9fadee5d31518d473c", "image:ae732f6539d50a49108426fc", "image:934ecdfdc4b8ab1b1f8d63b2", "image:602c3a1016416e6db83eb25d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙土豆煎饼", "practice": "1准备好材料，洗净后切好2锅里放适量的油烧热，放土豆片里面煎3加入洋葱里面超香4然后加入胡椒粉里面拌匀5鸡蛋里面加盐打散6然后倒入锅里，小火煎7定型后翻一面煎熟8切后切块就可以享用了", "raw_material": "原料：土豆、洋葱、洋鸡蛋、黑胡椒粉、盐、番茄酱。"}, "source_url": "https://home.meishichina.com/recipe-253624.html", "split": "foreign", "target_text": {"dish_name": "Tortilla de patatas", "practice": "1Preparar los ingredientes, lavarlos y cortarlos\n2Calentar una cantidad adecuada de aceite en la sartén, añadir las rodajas de patata y dorarlas\n3Añadir la cebolla y saltear hasta que esté fragante\n4Luego añadir la pimienta en polvo y mezclar uniformemente\n5Añadir sal a los huevos y batirlos6Luego verter en la sartén, freír a fuego lento7Una vez que cuaje, dar la vuelta para terminar de cocinar8Cortar en trozos y ya se puede disfrutar", "raw_material": "Ingredientes: patatas, cebolla, huevos, pimienta negra molida, sal, salsa de tomate."}}
{"canonical_name_zh": "西班牙土豆蛋饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:feba2d9caf979c10075d2367", "language": "Spanish", "question_image_ids": {"dish_image": ["image:359f3d8a33d7aa3f52e4b6ee"], "practice_image": ["image:432ec1c7e5a70fb873925389", "image:d013184575a1394e7a580493", "image:15bc4208cf3b26cac2b5f59d", "image:17f4c1aa6dc1a0a71d859214", "image:af5e5f390a634f5811c7ae72", "image:2bc7a8b7102cb6b575353272", "image:ecdcc4db228d59ec22fbc775", "image:48001b1bd2ff8d8d75683d8f", "image:d068f22bd7afdc9441fb362c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙土豆蛋饼", "practice": "1白洋葱半个、大灯笼青椒半个、土豆一个、鸡蛋四个、虾仁若干，切丁。2考虑到现在健康的因素，我没有采取原来做法用大量油，而是用一小部分的油用小火煸炒。不沾锅放一点油，锅热放洋葱翻炒。3然后再放入土豆一起翻炒到土豆微熟。4最后放入青椒、虾仁一起翻炒，加盐，熟了出锅沥干油。5鸡蛋打散以后，把刚才炒好的土豆凉一会，倒入蛋液中6锅里稍许放一点油。7然后倒入蛋液，用铲子抹平。8盖上盖子，小火慢慢烘，等上面的蛋全部凝固了，关火盖上盖子捂一会，出锅，香喷喷的蛋饼好了~9切开以后，又香又有营养的西班牙土豆蛋饼可以品尝了。", "raw_material": "原料：白洋葱、大灯笼青椒、土豆、鸡蛋、虾仁。"}, "source_url": "https://home.meishichina.com/recipe-78876.html", "split": "foreign", "target_text": {"dish_name": "Tortilla de patatas", "practice": "1 Cortar en dados media cebolla blanca, medio pimiento verde grande, una patata, cuatro huevos y algunos camarones.\n2 Teniendo en cuenta factores de salud, en lugar de emplear el método original con abundante aceite, utilizo una pequeña cantidad para sofreír a fuego lento. Añadir un poco de aceite en una sartén antiadherente y, cuando esté caliente, saltear la cebolla.\n3 A continuación, incorporar la patata y seguir salteando hasta que esté ligeramente cocida.\n4 Finalmente, añadir el pimiento verde y los camarones, saltear todo junto, sazonar con sal y, una vez cocinado, retirar de la sartén y escurrir el exceso de aceite.\n5 Tras batir los huevos, dejar que la mezcla de patatas salteada se enfríe un poco y verterla en el huevo batido.\n6 Poner un poco de aceite en la sartén.\n7 Verter la mezcla de huevo y nivelar la superficie con una espátula.\n8 Tapar la sartén y cocinar a fuego lento. Cuando el huevo de la parte superior esté completamente cuajado, apagar el fuego, dejar reposar un momento con la tapa puesta, retirar de la sartén y la fragante tortilla estará lista.\n9 Tras cortarla, ya se puede degustar esta nutritiva y aromática tortilla de patatas española.", "raw_material": "Ingredientes: cebolla blanca, pimiento verde, papas, huevos, camarones."}}
{"canonical_name_zh": "西班牙土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:1bec88d76991689e124cc641", "language": "Spanish", "question_image_ids": {"dish_image": ["image:2ea93b9f8de0b6ba95d8cbb3"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙土豆饼", "practice": "1土豆去皮洗净，用工具削成土豆片。2平底锅中放入适量色拉油。3先将土豆片放进油锅里中火炸5分钟。捞出备用。4洋葱切丝。5平底锅里放入少量的色拉油。放入洋葱炒软，炒至透明。6将炸好的土豆片均匀的平铺在平底锅中。7将鸡蛋打入碗中，放入适量盐后用筷子将鸡蛋打散。8然后倒入平底锅中。9倒入鸡蛋后，加入适量黑胡椒调味。10待底部鸡蛋都凝固成饼，再翻面煎1-2分钟即可。", "raw_material": "原料：土豆、洋葱、鸡蛋、盐、黑胡椒。"}, "source_url": "https://home.meishichina.com/recipe-111960.html", "split": "foreign", "target_text": {"dish_name": "Tortilla de patatas", "practice": "1Pelar y lavar las patatas, y rebanarlas en rodajas con un utensilio.2Verter una cantidad adecuada de aceite vegetal en la sartén.3Primero, freír las rodajas de patata a fuego medio durante 5 minutos. Retirar y reservar.4Cortar la cebolla en juliana.5Poner una pequeña cantidad de aceite vegetal en la sartén. Sofreír la cebolla hasta que esté blanda y transparente.6Distribuir las rodajas de patata fritas uniformemente en la sartén.7Cascar los huevos en un bol, añadir sal al gusto y batirlos.8Luego, verter la mezcla en la sartén.9Tras añadir el huevo, sazonar con pimienta negra al gusto.10Cuando la base del huevo se haya cuajado formando una tortilla, dar la vuelta y cocinar por 1-2 minutos adicionales.", "raw_material": "Ingredientes: patatas, cebolla, huevos, sal, pimienta negra."}}
{"canonical_name_zh": "西班牙小食tapas", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:935041a106927aea194928db", "language": "Spanish", "question_image_ids": {"dish_image": ["image:9623bad90cabf3a4c2923eb4"], "practice_image": ["image:d00c1681797cdf34504fa8d0", "image:afce369b7f404d4d92378a00", "image:0d036dbdda3aa2e4d07f20d4", "image:0f5fd9ebc322b7e990145dc9", "image:361240e46f0b97173e957dfe", "image:17f14ff2da8d24ca3fc7eb00", "image:76c4a928e3b8843352df0925", "image:ad0ef08bcf6bc4a95a07fac3", "image:6c19ff6569481884dc790977", "image:6c70416d9471ec5f3fe9b5dd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙小食tapas", "practice": "1切西红柿将西红柿切丁，放到水晶碗里备好。（处理西红柿的方法详看本文下方小技巧❶）2切海鲜将圆鳕和虾仁切成丁状。3调味在圆鳕和虾仁上撒上盐、黑胡椒和面粉，轻轻地抓散。4煎食材在锅里倒入一点橄榄油，将调味后的圆鳕和虾放到锅里煎到酥脆。5做酱汁在水晶碗里放入蒜末，淋上橄榄油，再加上盐和黑胡椒调味。将切好的西红柿倒进来，最后加入黑橄榄、巴萨米可醋和香菜，将酱汁充分拌匀。6倒煎好的海鲜将煎好的圆鳕和虾倒入酱汁中一起拌匀。7烤面包将法棍切成薄片，放到烤箱里用155度上下的温度烤5分钟。（记得烤箱要先用155度到160度的温度预热哦）。8装盘将烤好的面包放到成品盘上，再把拌好的所有食材均匀地铺在面包薄片上。9调味收尾最后撒上一些黑橄榄、香菜碎末、橄榄油、巴萨米可醋和黑胡椒，一道色香味俱全的西班牙小食完成！（处理香菜的技巧请看本文下方小技巧❷）10成品", "raw_material": "原料：鲜虾、鳕鱼、西红柿、法棍、巴萨米可醋、蒜末、黑橄榄、盐、巴西里、胡椒、香菜、面粉、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-254377.html", "split": "foreign", "target_text": {"dish_name": "Tapas", "practice": "1Cortar los tomatesCortar los tomates en dados y reservarlos en un bol de cristal.（Para el método de preparación de los tomates, consulte el pequeño consejo ❶ más abajo）2Cortar el mariscoCortar el bacalao y los camarones en dados.3SazonarEspolvorear sal, pimienta negra y harina sobre el bacalao y los camarones, y mezclarlos suavemente.4Freír los ingredientesVerter un poco de aceite de oliva en la sartén y freír el bacalao y los camarones sazonados hasta que estén crujientes.5Preparar la salsaPoner el ajo picado en el bol de cristal, rociar con aceite de oliva y sazonar con sal y pimienta negra. Añadir los tomates troceados y, finalmente, incorporar las aceitunas negras, el vinagre balsámico y el cilantro, mezclando bien la salsa.6Añadir el marisco fritoVerter el bacalao y los camarones fritos en la salsa y mezclar uniformemente.7Tostar el panCortar la baguette en rebanadas finas y hornear a una temperatura de unos 155 grados durante 5 minutos.（Recuerde precalentar el horno a una temperatura de entre 155 y 160 grados）.8EmplatadoColocar el pan tostado en el plato de presentación y distribuir uniformemente todos los ingredientes mezclados sobre las rebanadas de pan.9Toque final de sazónPor último, espolvorear unas aceitunas negras, cilantro picado, aceite de oliva, vinagre balsámico y pimienta negra. ¡Una tapa española llena de color, aroma y sabor está lista!（Para el truco de preparación del cilantro, vea el pequeño consejo ❷ más abajo）10Resultado final", "raw_material": "Ingredientes: camarones frescos, bacalao, tomates, baguette, vinagre balsámico, ajo picado, aceitunas negras, sal, perejil, pimienta, cilantro, harina, aceite de oliva."}}
{"canonical_name_zh": "西班牙浓情热巧克力", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:2bb2cc7efaf7787992a39fa0", "language": "Spanish", "question_image_ids": {"dish_image": ["image:fa6f660052277322e5082eeb"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙浓情热巧克力", "practice": "1准备好原材料2将香草棒与八角与牛奶一起倒入奶锅中，用最小火慢慢加热至沸腾3在杯子中放入黑巧克力，将煮沸的牛奶倒入杯中搅拌至巧克力化开。之后加入可可粉搅拌均匀，再加入少许黑胡椒、白胡椒、肉桂粉、糖粉搅拌均匀即可饮用。", "raw_material": "原料：全脂牛奶、黑巧克力、可可粉、黑胡椒、白胡椒、香草、肉桂粉、糖、八角。"}, "source_url": "https://home.meishichina.com/recipe-107906.html", "split": "foreign", "target_text": {"dish_name": "Chocolate a la taza", "practice": "1Preparar los ingredientes2Verter la vaina de vainilla, el anís estrellado y la leche en un cazo, y calentar lentamente a fuego mínimo hasta que hierva3Colocar el chocolate negro en una taza, verter la leche hirviendo en la taza y remover hasta que el chocolate se funda. Después, añadir el cacao en polvo y mezclar uniformemente; incorporar una pizca de pimienta negra, pimienta blanca, canela en polvo y azúcar glas, mezclar bien y ya está listo para beber.", "raw_material": "Ingredientes: leche entera, chocolate negro, cacao en polvo, pimienta negra, pimienta blanca, vainilla, canela en polvo, azúcar, anís estrellado."}}
{"canonical_name_zh": "西班牙海鲜烩饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:cd2fd93d8b113903c2e9bbdf", "language": "Spanish", "question_image_ids": {"dish_image": ["image:2908eb3a4dcda2f44c0de581"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙海鲜烩饭", "practice": "1备好图中材料2米洗好备用3青红椒切丁备用4菜梗，用刀切十字，放入水中泡开5八爪鱼切好备用6八爪鱼切好，备用7锅内放油，放入虾，撒入黑椒粉8翻面后，放入少许白葡萄酒，稍煎变色即可，盛出备用9青口螺，沙煲螺，一起放入冷水中，加入少许白葡萄酒，一起煮开10煮开后的螺11清洁后备用12锅内下油，放入八爪鱼，放入少许胡椒和白葡萄酒，炒制后盛出备用13锅内下油，放入青红椒，玉米，一起炒制上油14放入洗好的大米和番茄酱15放入少许盐调味，搅拌均匀16倒入过面的水，煮开，约10分钟17放入螺，鱿鱼，菜梗，继续煮，约15分钟18再放入煎好的虾，继续煮两分钟，即可19成品图20成品图21成品图", "raw_material": "原料：大米、虾、沙煲螺、青口螺、八爪鱼、黑椒、番茄酱、白葡萄酒、青甜椒、玉米、红甜椒。"}, "source_url": "https://home.meishichina.com/recipe-316292.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco", "practice": "1Preparar los ingredientes que se muestran en la imagen\n2Lavar el arroz y reservar\n3Cortar los pimientos rojos y verdes en dados y reservar\n4Cortar los tallos de la verdura en forma de cruz y ponerlos en agua para que se abran\n5Trocear el pulpo y reservar\n6Trocear el pulpo y reservar\n7Poner aceite en la sartén, añadir los langostinos y espolvorear pimienta negra\n8Darles la vuelta, añadir un poco de vino blanco, saltear brevemente hasta que cambien de color y retirar para reservar\n9Poner los mejillones y los caracoles en agua fría, añadir un poco de vino blanco y llevar a ebullición\n10Los caracoles una vez hervidos\n11Limpiar y reservar\n12Poner aceite en la sartén, añadir el pulpo, una pizca de pimienta y vino blanco; saltear y retirar para reservar\n13Poner aceite en la sartén, añadir los pimientos y el maíz, y saltear hasta que se impregnen de aceite\n14Añadir el arroz lavado y la salsa de tomate\n15Añadir una pizca de sal para sazonar y mezclar uniformemente\n16Verter agua hasta cubrir los ingredientes, llevar a ebullición y cocinar unos 10 minutos\n17Añadir los caracoles, los calamares y los tallos de verdura; continuar la cocción unos 15 minutos\n18Incorporar los langostinos salteados, cocinar durante dos minutos más y listo\n19Imagen del plato terminado\n20Imagen del plato terminado\n21Imagen del plato terminado", "raw_material": "Ingredientes: arroz, camarones, almejas, mejillones, pulpo, pimienta negra, salsa de tomate, vino blanco, pimiento verde, maíz, pimiento rojo."}}
{"canonical_name_zh": "西班牙海鲜锅仔饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:4658c19e07274728993a20b3", "language": "Spanish", "question_image_ids": {"dish_image": ["image:51dab48eeb70598b708e5d8c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙海鲜锅仔饭", "practice": "1全部原料。2把扁豆和芦笋切段，番茄切丁，洋葱和大蒜切碎粒，扇贝去壳洗净，墨鱼仔切成四块，虾剪掉须爪洗净，鸡翅根洗净，藏红花用温水泡开备用。3炒勺上火烧热，注入橄榄油。4下入洋葱碎和大蒜碎煸香。5然后下入鸡翅根煸炒。6把鸡翅根炒到微黄后，下入大虾、墨鱼仔和扇贝肉煸炒。7.......8虾炒至变色后，放入蘑菇扁豆煸炒。9然后倒入清汤烧开。10汤烧开。11汤烧开后，倒入少许红椒粉搅匀。12用胡椒粉和盐调味。13加盐调味。14倒入适量的白兰地酒去腥，此时虾和墨鱼仔已煮熟，捞出备用。15用煮海鲜和鸡肉的汤水开始焖米饭，把洗干净的大米下入锅中煮开。16.........17大米煮开后，把事先泡好的藏红花水倒入锅中，用中火煮15分钟。18把煮成半熟的大米连同少许汤水捞入锅仔中，在米饭上面码放好海鲜料，撒上番茄丁和芦笋，盖上锅盖用微火焖制10分钟至熟，关火后滴入几滴柠檬汁，便可上桌食用。至此操作全部完成。19海鲜饭特点；颜色美观、香气四溢、味浓鲜甜、口感润滑、荤素搭配、营养丰富。", "raw_material": "原料：圆粒好米、洋葱碎、大蒜碎、白兰地酒、藏红花、清汤、大虾、墨鱼仔、扇贝、鸡翅根、番茄、扁豆、蘑菇。"}, "source_url": "https://home.meishichina.com/recipe-10046.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco", "practice": "1 Todos los ingredientes. 2 Cortar las judías verdes y los espárragos en trozos, los tomates en dados, picar finamente la cebolla y el ajo, limpiar las vieiras retirando la concha, trocear los pulpitos en cuatro partes, retirar las barbas y patas de los langostinos y lavarlos, lavar los muslitos de pollo y remojar el azafrán en agua tibia para su uso posterior. 3 Calentar la sartén al fuego y verter aceite de oliva. 4 Sofreír la cebolla y el ajo picados hasta que desprendan su aroma. 5 A continuación, incorporar los muslitos de pollo y saltear. 6 Una vez que el pollo esté ligeramente dorado, añadir los langostinos, los pulpitos y la carne de las vieiras para saltear. 7....... 8 Cuando los langostinos cambien de color, añadir los champiñones y las judías verdes y saltear. 9 Verter el caldo claro y llevar a ebullición. 10 El caldo rompe a hervir. 11 Tras romper el hervor, añadir un poco de pimentón y mezclar uniformemente. 12 Sazonar con pimienta y sal. 13 Ajustar el punto de sal. 14 Verter una cantidad adecuada de brandy para eliminar el olor fuerte; en este punto, los langostinos y los pulpitos ya estarán cocidos, retirarlos y reservarlos. 15 Utilizar el caldo de la cocción del marisco y el pollo para cocinar el arroz, añadir el arroz lavado a la olla y llevar a ebullición. 16......... 17 Una vez que el arroz rompa a hervir, verter el agua de azafrán previamente preparada y cocinar a fuego medio durante 15 minutos. 18 Pasar el arroz semicocido junto con un poco de caldo a una cazuela, disponer los ingredientes marineros sobre el arroz, esparcir los dados de tomate y los espárragos, tapar y cocinar a fuego mínimo durante 10 minutos hasta que esté en su punto; tras apagar el fuego, añadir unas gotas de zumo de limón y servir. Con esto, la operación está completa. 19 Características de la paella: color atractivo, aroma intenso, sabor profundo y fresco, textura suave, equilibrio entre carne y vegetales, y gran valor nutricional.", "raw_material": "Ingredientes: arroz de grano redondo, cebolla picada, ajo picado, brandy, azafrán, caldo, gambas, sepias pequeñas, vieiras, jamoncitos de alitas de pollo, tomates, judías verdes, champiñones."}}
{"canonical_name_zh": "西班牙海鲜饭-电饭煲版", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:06662d061a4f0738a116ca15", "language": "Spanish", "question_image_ids": {"dish_image": ["image:470f1661dccbb4ac46015966"], "practice_image": ["image:42ad0197d2ec4760f45a801e", "image:84d21920da0130858830bdc7", "image:622dd763c127a9151441c04d", "image:52622a868b8aef8ded997ec0", "image:493185ce98df6ffe44a8edea", "image:075fcd59fb0a98861272f55f", "image:eee6e3a6bd2372ad15f10832", "image:0a7f6d3b2faba5e7cee9b77f", "image:a4ad6ce8be93fd29d941b95e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙海鲜饭-电饭煲版", "practice": "1用电饭煲煮意大利米，像我们平时煮饭一样下水就行，加点油2加适量盐3洗好的鸡翅吸干净水份用盐提前腌制半小时，在电饭锅按下煮饭键之后用平底锅把鸡翅煎到7分熟4饭煮到7成熟的时候，下藏红花粉，用勺子搅匀5搅均匀后铺上煎过的鸡翅。继续煮饭。6这时把洋葱炒到半透明后加上提前烫熟的青豆，炒好放一边备用7海鲜冲洗干净，备用8饭煮好后闷10分钟，然后连同鸡翅一起装在蛋糕模具上，铺上海鲜和洋葱，青豆，淋一点白葡萄酒，撒盐。大锅烧开水，驾着蛋糕模具大火蒸5-6分钟，直到海鲜熟透9蒸好的海鲜饭可以再适当撒一点黑椒粉，海虾本来带咸味，主要是给青口上点味道。", "raw_material": "原料：意大利米、大虾、青口、鸡肉、洋葱、青豆、藏红花、白酒、盐、柠檬汁。"}, "source_url": "https://home.meishichina.com/recipe-155006.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco en arrocera", "practice": "1Cocinar el arroz para risotto en una arrocera, añadiendo la misma cantidad de agua que para el arroz normal y un poco de aceite2Añadir una cantidad adecuada de sal3Secar bien las alitas de pollo lavadas, marinarlas con sal con media hora de antelación; una vez pulsado el botón de cocción en la arrocera, dorar las alitas en una sartén hasta que estén hechas al 70%4Cuando el arroz esté hecho al 70%, añadir el azafrán en polvo y mezclar bien con una cuchara5Tras mezclar uniformemente, colocar encima las alitas de pollo selladas. Continuar con la cocción del arroz.6Mientras tanto, sofreír la cebolla hasta que esté translúcida, añadir los guisantes previamente escaldados, saltear y reservar7Enjuagar bien los mariscos y reservar8Una vez cocido el arroz, dejar reposar durante 10 minutos; a continuación, colocarlo junto con las alitas de pollo en un molde para pasteles, disponer encima los mariscos, la cebolla y los guisantes, rociar con un poco de vino blanco y espolvorear sal. Hervir agua en una olla grande, colocar el molde sobre el vapor y cocinar al vapor a fuego alto durante 5-6 minutos, hasta que los mariscos estén bien cocidos9Se puede espolvorear un poco de pimienta negra sobre la paella al vapor; los langostinos ya son salados de por sí, por lo que se hace principalmente para dar sabor a los mejillones.", "raw_material": "Ingredientes: arroz, langostinos, mejillones, pollo, cebolla, guisantes, azafrán, vino blanco, sal, zumo de limón."}}
{"canonical_name_zh": "西班牙火腿肉炒豆角", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:d8f9232dde33b06454d02f15", "language": "Spanish", "question_image_ids": {"dish_image": ["image:162fb6a469c4613d4ef7b753"], "practice_image": ["image:8ce2a11ba3277ee810b4782b", "image:0bf078e52f90b9731f395c64", "image:a51f0f4cfdbb216ebf3e9a7b", "image:102133301bcaf2f520dcd565", "image:c3078e695d6d62f322f278c1", "image:946c3570168b5973997c720b", "image:892d3aeb8dba9b2f8376fb6d", "image:c1f995c86911ca7af35f31c7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙火腿肉炒豆角", "practice": "1豆角清洗干净沥干，摘成小段2火腿切成小粒3起油锅，加入蒜末煸炒4加入火腿粒煸炒5倒入沥干的豆角煸炒，大火炒3分钟作用6然后加入适量盐7加入1勺水，用铲子搅拌均匀8盖上盖子烧3分钟，出锅即可", "raw_material": "原料：豆角、西班牙火腿、油、盐、水、蒜。"}, "source_url": "https://home.meishichina.com/recipe-75046.html", "split": "foreign", "target_text": {"dish_name": "Judías verdes con jamón", "practice": "1Lavar bien las judías verdes y escurrirlas, trocearlas en segmentos pequeños2Cortar el jamón en dados pequeños3Calentar aceite en la sartén, añadir el ajo picado y sofreír4Añadir los dados de jamón y saltear5Incorporar las judías escurridas y saltear, a fuego fuerte durante aproximadamente 3 minutos6Luego añadir sal al gusto7Añadir 1 cucharada de agua, mezclar uniformemente con la espátula8Tapar y cocinar durante 3 minutos, servir", "raw_material": "Ingredientes: judías verdes, jamón español, aceite, sal, agua, ajo."}}
{"canonical_name_zh": "西班牙芦笋火腿炒蛋", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:37ddafaa9712dedb8b88db08", "language": "Spanish", "question_image_ids": {"dish_image": ["image:35d7e73ccebb92b94c6d0458"], "practice_image": ["image:107c294f3907e64a0d9079e9", "image:d9970fa2e69a3b81bee7e344", "image:40d96e2ea0dd1e4a2b3f9e2e", "image:91aee5f526ef8d483581e05a", "image:094a4c1817fc55d6f75da61f", "image:7de815d314ef85b55eb5d321"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙芦笋火腿炒蛋", "practice": "1准备的材料有新鲜芦笋，伊比利亚火腿肉丁，鸡蛋。伊比利亚火腿是重点，还有橄榄油，做出来才是正宗的西班牙菜。但是我想，如果没有火腿，用腊肉，或者别的火腿，也是可以的，当然就不能算西班牙菜了，嘻嘻。2将芦笋切成3厘米左右的段，如果芦笋比较粗大，可以对半切开之后切段这样比较快熟。鸡蛋打成蛋液，蛋液加入一点盐，只需要一点，半个小拇指。3橄榄油入锅，7成熟就可以了，加入芦笋翻炒至芦笋变软。时间稍微久一点，因为芦笋是圆柱体状，需要多一点时间才能熟。加入适量盐，味精（西班牙人不用味精，但是加入适量会更美味）。4芦笋熟后，加入火腿肉丁，翻炒几下就可以了，因为火腿肉丁本来就是熟的，不需要加入盐了，因为火腿肉本来就有咸味。5接下来倒入蛋液，注意不要立刻翻炒，等蛋液稍微煎一会儿，再整块翻转，这样才不会使蛋液成形，不至于成糊状。这里也不需要加入盐，如果加盐就会是火腿肉很咸，这就是为什么蛋液里面要加入一点盐。6翻炒至蛋液成形，就大功告成了，非常简单。", "raw_material": "原料：芦笋、伊比利亚火腿、鸡蛋、盐、味精、橄榄油。"}, "source_url": "https://home.meishichina.com/recipe-51734.html", "split": "foreign", "target_text": {"dish_name": "Revuelto de espárragos y jamón", "practice": "1Los materiales preparados incluyen espárragos frescos, tacos de jamón ibérico y huevos. El jamón ibérico es el ingrediente clave, junto con el aceite de oliva, para que el plato sea auténticamente español. No obstante, creo que si no se tiene jamón, se puede utilizar panceta curada u otros tipos de jamón; aunque, por supuesto, ya no se consideraría cocina española, jeje. 2Corte los espárragos en trozos de unos 3 cm. Si los espárragos son muy gruesos, puede abrirlos por la mitad longitudinalmente antes de trocearlos para que se cocinen más rápido. Bata los huevos y añada una pizca de sal; solo un poco, equivalente a la punta del dedo meñique. 3Vierta el aceite de oliva en la sartén hasta que alcance una temperatura media-alta (al 70%), incorpore los espárragos y saltéelos hasta que se ablanden. Este paso requiere algo de tiempo debido a la forma cilíndrica de los espárragos, ya que necesitan más cocción para estar listos. Añada sal al gusto y glutamato monosódico (los españoles no suelen usar glutamato, pero añadir una pizca lo hará más sabroso). 4Una vez que los espárragos estén cocidos, añada los tacos de jamón y saltee brevemente. Dado que el jamón ya está curado, no es necesario añadir más sal, ya que el jamón de por sí aporta salinidad. 5A continuación, vierta el huevo batido. Tenga cuidado de no remover inmediatamente; espere a que el huevo cuaje un poco y luego dele la vuelta al conjunto para que el huevo tome forma y no se convierta en una masa pastosa. En este paso tampoco hace falta añadir sal; si lo hiciera, el jamón resultaría muy salado, y esa es la razón por la que se añade la pizca de sal directamente al huevo batido. 6Saltee hasta que el huevo esté completamente cuajado y el plato estará terminado. Es muy sencillo.", "raw_material": "Ingredientes: espárragos, jamón ibérico, huevos, sal, glutamato monosódico, aceite de oliva."}}
{"canonical_name_zh": "西班牙蛋饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:dd914e1e34ca194e8b176e67", "language": "Spanish", "question_image_ids": {"dish_image": ["image:891b85de545b696c4a00cf1d"], "practice_image": ["image:e0fab5d889d7d1ac548866e0", "image:c9df8a6c2755aa870c9232f3", "image:d26897c130f1fec5d1024305", "image:384d2520097908144689a0d7", "image:4d9bfef86eca552a385afcec", "image:1361846e6b6d54f6d1bb1ea9", "image:8c727960968aa5b85eacce4b", "image:187dd810a7dfe1c8fa0833c7"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙蛋饼", "practice": "1土豆去皮切薄片，用清水冲去土豆片表面的淀粉，浸泡在清水中防止变色。2洋葱切直纹条状，放冰水浸去其辛辣味。3鸡蛋加少许盐打撒。4平底锅（最好是不粘锅）放少许油，把沥干水份的土豆丝放进煎至边边微焦。5再放下控干水份的洋葱炒出葱香味（不要把土豆给弄碎了），调下少许盐和略多的黑胡椒粉轻轻炒匀。6把土豆，洋葱稍微弄平，均匀滴倒下鸡蛋液煎至底部的蛋液定形，表面略为凝固。（我没有不粘锅，所以翻面时费了我好大的劲，还有点破了）7拿一个跟平底锅一样大的盘盖在锅上面，把锅翻转过来把饼倒扣在盘上再把饼推进锅中煎2,3分钟即可。(还好没全撒开了，只稍微破了一点，汗）8【西班牙蛋饼】", "raw_material": "原料：土豆、鸡蛋、洋葱、黑胡椒粉、盐。"}, "source_url": "https://home.meishichina.com/recipe-71879.html", "split": "foreign", "target_text": {"dish_name": "Tortilla española", "practice": "1Pelar las patatas y cortarlas en láminas finas, enjuagar con agua para retirar el almidón de la superficie y dejarlas en remojo en agua limpia para evitar que se oxiden. 2Cortar la cebolla en tiras siguiendo la veta y sumergirla en agua con hielo para eliminar su sabor picante. 3Batir los huevos con una pizca de sal. 4Poner un poco de aceite en una sartén (preferiblemente antiadherente) y añadir las patatas escurridas, friéndolas hasta que los bordes estén ligeramente dorados. 5Incorporar la cebolla bien escurrida y saltear hasta que desprenda su aroma (evitando romper las patatas), añadir un poco de sal y una cantidad generosa de pimienta negra molida, mezclando suavemente. 6Nivelar un poco las patatas y la cebolla, verter el huevo batido de forma uniforme y cocinar hasta que la base cuaje y la superficie esté ligeramente solidificada. (No tengo sartén antiadherente, por lo que me costó mucho esfuerzo darle la vuelta y se rompió un poco). 7Colocar un plato del mismo tamaño que la sartén sobre ella, darle la vuelta para volcar la tortilla en el plato y deslizarla de nuevo en la sartén para cocinarla durante 2 o 3 minutos más. (Por suerte no se desmoronó del todo, solo se rompió un poquito, ¡uf!). 8【Tortilla Española】", "raw_material": "Ingredientes: patatas, huevos, cebolla, pimienta negra molida, sal."}}
{"canonical_name_zh": "西班牙辣肠烧鳕鱼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:fc416e26c0530881cc236041", "language": "Spanish", "question_image_ids": {"dish_image": ["image:5646fa459b59d7ec2de09ec5"], "practice_image": ["image:c00b79589e803033363d0d70", "image:6c7c1599bbb9f144007eccde", "image:f5d26a4906999ae2d9da9051", "image:5195484f0f8e70812f1091ba", "image:d5dec55d33a030dbe91e0320", "image:17e453c77cf7a9193039cb43", "image:4d112f9594f6e3eb2632668a", "image:3b2d25f56a317c553cd9d4dd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙辣肠烧鳕鱼", "practice": "1Chorizo家里有片状的，就用了。不然买一根回来切丁，还是更合适的。2菠菜洗净稍切碎，大蒜切末，洋葱切圈，葱切圈，鱼切大块。3鱼在锅里加盐和胡椒煎到变色。鱼排很薄，不用太久。翻面时注意不要碎了。4锅里给油，将大蒜、洋葱和葱炒香，加入Chorizo炒开。5加入菠菜和白豆子。白豆子这里主要颜色好看。吃的时候想想，换成松仁或许更香。6加入罐头番茄。没有的话将新鲜番茄切成丁也好。就多给点，味道比较浓。7加入鱼块，稍微烧一会就好。8法面切成片，刷上橄榄油。放入烤箱按喜好烤到金黄或焦黄，配着鱼吃。很香。", "raw_material": "原料：鳕鱼鱼排、西班牙辣肠、洋葱、大蒜、葱、菠菜、罐头白豆子、罐头丁状番茄。"}, "source_url": "https://home.meishichina.com/recipe-43755.html", "split": "foreign", "target_text": {"dish_name": "Bacalao con chorizo", "practice": "1Usé chorizo en rodajas porque era el que tenía en casa. De lo lo contrario, sería más adecuado comprar una pieza y cortarla en dados. 2Lavar las espinacas y trocearlas ligeramente, picar el ajo finamente, cortar la cebolla en aros, el cebollino en aros y el pescado en trozos grandes. 3Salpimentar el pescado en la sartén y sellarlo hasta que cambie de color. Los filetes son muy finos, no necesitan mucho tiempo. Al darles la vuelta, tener cuidado de que no se rompan. 4Añadir aceite a la sartén, saltear el ajo, la cebolla y el cebollino hasta que suelten su aroma, e incorporar el chorizo para que se dore. 5Añadir las espinacas y las alubias blancas. Las alubias blancas se usan aquí principalmente por el contraste visual. Al comerlo, pienso que sustituirlas por piñones podría resultar más aromático. 6Incorporar el tomate en conserva. Si no se tiene, se pueden usar tomates frescos cortados en dados. Añadir una cantidad generosa para un sabor más intenso. 7Añadir los trozos de pescado y cocinar a fuego lento un momento. 8Cortar pan francés en rebanadas y pincelarlas con aceite de oliva. Hornear al gusto hasta que estén doradas o tostadas, y servir con el pescado. Es muy sabroso.", "raw_material": "Ingredientes: filetes de bacalao, chorizo, cebolla, ajo, cebolletas, espinacas, alubias blancas en conserva, tomates troceados en conserva."}}
{"canonical_name_zh": "西班牙风情炒饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:a580d3cdc983b9076ec92e36", "language": "Spanish", "question_image_ids": {"dish_image": ["image:a774204469f963a3eec46708"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "西班牙风情炒饭", "practice": "1番茄去皮：现在番茄顶划十字刀2然后放入沸水中焯一会3捞出放凉一会就可以很轻松地把皮去掉了4去皮的番茄去蒂后切丁5青红尖椒洗净去籽切成丁，洋葱切丁，蒜切末6准备好米饭【现煮的或者隔夜的皆可，现煮的话米饭稍微煮干一点儿，不要煮太湿了哦~~~】7锅中热适量油，爆香蒜末8加入洋葱丁炒香9加入番茄炒软10然后依次加入糖、番茄酱、生抽、盐、黑胡椒粉炒匀11下入米饭和青红尖椒丁炒散炒匀即可出锅", "raw_material": "原料：干饭、番茄、青尖椒、红尖椒、洋葱、蒜仁。"}, "source_url": "https://home.meishichina.com/recipe-176416.html", "split": "foreign", "target_text": {"dish_name": "Arroz frito al estilo español", "practice": "1Pelar los tomates: primero hacer un corte en cruz en la parte superior de los tomates2Luego introducirlos en agua hirviendo para escaldarlos un momento3Retirarlos, dejarlos enfriar un poco y se podrá quitar la piel con mucha facilidad4Quitar el pedúnculo de los tomates pelados y cortarlos en dados5Lavar los pimientos verdes y rojos, quitarles las semillas y cortarlos en dados, cortar la cebolla en dados y picar el ajo finamente6Preparar el arroz 【puede ser recién cocido o del día anterior; si es recién cocido, cocínalo un poco más seco, ¡no lo dejes demasiado húmedo!~~~】7Calentar una cantidad adecuada de aceite en la sartén y sofreír el ajo picado hasta que suelte su aroma8Añadir la cebolla en dados y saltear hasta que esté fragante9Añadir los tomates y saltear hasta que se ablanden10Luego añadir sucesivamente azúcar, salsa de tomate, salsa de soja clara, sal y pimienta negra molida, y mezclar bien al fuego11Añadir el arroz y los dados de pimiento verde y rojo, saltear hasta que los granos se suelten y queden bien integrados, y ya se puede retirar para servir", "raw_material": "Ingredientes: arroz cocido, tomate, chile verde, chile rojo, cebolla, dientes de ajo."}}
{"canonical_name_zh": "茄盒焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:f875088d06a74a3f25ae7909", "language": "Spanish", "question_image_ids": {"dish_image": ["image:63491bf16c6be1a00a1ada9f"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "诱惑你的【茄盒焗饭】", "practice": "1准备原料2茄子在四分之一处劈开3掏出茄子馅儿4准备配菜改刀成沫5下入黄油一小块6爆香洋葱7倒入肉馅儿炒散8加入配菜炒匀9加入少许开水，番茄酱，生抽10加入米饭炒匀11最后加入黑胡椒，盐和鸡精调味12饭填满茄盒13撒上马苏里拉奶酪114烤箱预热200，上下火烤15-20分钟即可。", "raw_material": "原料：茄子、米饭、胡萝卜、彩椒、洋葱、蟹味菇、肉末、生抽、番茄酱、黑胡椒、马苏里拉奶酪、盐、黄油、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-106870.html", "split": "foreign", "target_text": {"dish_name": "Arroz al horno con berenjenas rellenas", "practice": "1Preparar los ingredientes2Cortar la berenjena longitudinalmente a un cuarto de su altura3Vaciar la pulpa de la berenjena4Preparar las guarniciones y picarlas finamente5Añadir un trozo pequeño de mantequilla6Sofreír la cebolla hasta que desprenda su aroma7Incorporar la carne picada y saltear hasta que se desmorone8Añadir las guarniciones y saltear uniformemente9Agregar un poco de agua hirviendo, salsa de tomate y salsa de soja clara10Incorporar el arroz y saltear uniformemente11Finalmente, sazonar con pimienta negra, sal y esencia de pollo12Rellenar las berenjenas con el arroz13Espolvorear con queso mozzarella 114Precalentar el horno a 200, hornear con calor arriba y abajo durante 15-20 minutos.", "raw_material": "Ingredientes: berenjena, arroz, zanahoria, pimientos, cebolla, setas shimeji, carne picada, salsa de soja clara, salsa de tomate, pimienta negra, queso mozzarella, sal, mantequilla, caldo de pollo en polvo."}}
{"canonical_name_zh": "西班牙海鲜饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:fffe4ca9c91b04508f83081d", "language": "Spanish", "question_image_ids": {"dish_image": ["image:eb7073f46496e51f3608252c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "颜值高的豪华饭---西班牙海鲜饭", "practice": "1清水里加一些料酒（利于去腥），把干贝放进去浸泡15分钟，泡好后撕去不好的筋皮部分，清洗干净。2准备好需要的菜菜。3准备好需要的菜菜。4准备好大米。5准备好海鲜类，这是我今天用的几种。6青红椒切碎。7番茄、洋葱切碎，口蘑切片。8蒜切成蒜末，准备好欧芹、辣椒粉和藏红花。9准备好白葡萄酒。10锅里倒入橄榄油，放入洋葱末和蒜末炒出香味，再倒入青红椒，放欧芹和辣椒粉翻炒。11放入番茄碎，炒至出汤汁，倒入大米和藏红花，放黑胡椒碎，炒至米粒完全被汤汁裹住。12倒入白葡萄酒和高汤。13再放入口蘑片和干贝，小火煮15分钟左右。1415分钟后，汤汁基本收干。15放入海鲜和青豆，再焖10分钟左右至花蛤完全开口海鲜成熟。吃的时候挤上柠檬汁，可以再撒一些欧芹，拌匀即可。16藏红花是西班牙海鲜饭的灵魂，不可缺少。", "raw_material": "原料：免淘洗珍珠米、干贝、鱿鱼花、大虾、文蛤、橄榄油、洋葱、蒜、青甜椒、红甜椒、番茄、口蘑、青豆、柠檬、藏红花、欧芹、辣椒粉、黑胡椒碎、白葡萄酒、高汤。"}, "source_url": "https://home.meishichina.com/recipe-271406.html", "split": "foreign", "target_text": {"dish_name": "Paella de marisco", "practice": "1Agregue un poco de vino de cocina al agua (para ayudar a eliminar el olor a marisco), ponga las vieiras secas a remojar durante 15 minutos; una vez remojadas, retire las membranas fibrosas y límpielas bien.\n2Prepare las verduras necesarias.\n3Prepare las verduras necesarias.\n4Prepare el arroz.\n5Prepare los mariscos; estos son los tipos que usaré hoy.\n6Pique finamente los pimientos verdes y rojos.\n7Pique el tomate y la cebolla, y corte los champiñones en láminas.\n8Pique el ajo finamente y prepare el perejil, el pimentón y el azafrán.\n9Prepare el vino blanco.\n10Vierta aceite de oliva en la sartén, sofría la cebolla y el ajo picados hasta que desprendan su aroma, luego añada los pimientos, el perejil y el pimentón y rehogue todo junto.\n11Añada el tomate picado y sofría hasta que suelte su jugo. Incorpore el arroz y el azafrán, añada la pimienta negra molida y sofría hasta que los granos de arroz estén completamente impregnados por el jugo.\n12Vierta el vino blanco y el caldo.\n13Añada las láminas de champiñón y las vieiras, y cocine a fuego lento durante unos 15 minutos.\n14Después de 15 minutos, el caldo se habrá reducido casi por completo.\n15Añada los mariscos y los guisantes, luego cocine tapado a fuego lento durante unos 10 minutos hasta que las almejas se abran por completo y el marisco esté cocido. Al momento de servir, exprima zumo de limón, puede espolvorear un poco más de perejil y mezcle bien.\n16El azafrán es el alma de la paella española y es un ingrediente indispensable.", "raw_material": "Ingredientes: arroz perla (que no necesita lavado), vieiras secas, flores de calamar, langostinos, almejas, aceite de oliva, cebolla, ajo, pimiento verde, pimiento rojo, tomate, champiñones, guisantes, limón, azafrán, perejil, pimentón, pimienta negra triturada, vino blanco, caldo."}}
{"canonical_name_zh": "香滑土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:1db1b1745268ee8b82ecfaec", "language": "Spanish", "question_image_ids": {"dish_image": ["image:f7ba1df4b82bac76b972233a"], "practice_image": ["image:83c5f048b2ccf6f959ebba80", "image:dffbaf3e2698b87f97e4f2af", "image:8c4c868cf5b2f00c03e25b35", "image:ab888164f65b6c7be91837e0", "image:9bc4e52f93da717924b6ea5b", "image:38e07d5539988fc79d34fbb3", "image:e952387b5e4f3430ea1d6a8b", "image:75b5f25048dcd5101966e21b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "香滑土豆饼", "practice": "1土豆去皮，香葱洗净2土豆擦成细丝，香葱切末，放盐3放入白面，搅拌均匀4放适量水，搅拌，水也可以换成鸡蛋清5锅里放少许油加热，放入一勺土豆面糊6用铲子摊开7加热的一面变金黄色8另外一面金黄，即可出锅，趁热食用", "raw_material": "原料：土豆、白面、香葱、花椒面、盐、油、水。"}, "source_url": "https://home.meishichina.com/recipe-58757.html", "split": "foreign", "target_text": {"dish_name": "Tortitas de patata", "practice": "1Pelar las patatas, lavar el cebollino 2Rallar las patatas en tiras finas, picar el cebollino, añadir sal 3Añadir harina de trigo, mezclar uniformemente 4Añadir una cantidad adecuada de agua, mezclar; el agua también se puede sustituir por claras de huevo 5Calentar un poco de aceite en la sartén, añadir una cucharada de la masa de patata 6Extender con la espátula 7Cocinar hasta que el lado inferior esté dorado 8Cuando el otro lado esté dorado, retirar de la sartén, consumir caliente", "raw_material": "Ingredientes: patatas, harina de trigo, cebollino, pimienta de Sichuan molida, sal, aceite, agua."}}
{"canonical_name_zh": "西班牙锅仔粉", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:09fe35b1b161e397d3513137", "language": "Spanish", "question_image_ids": {"dish_image": ["image:b67ff0a0cc9d165567521fcf"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "香滑美味的“西班牙锅仔粉”", "practice": "1西班牙细面、鸡汤、鸡翅根、腌肉丁、洋葱碎、大蒜末、红椒粉、橄榄油、盐、胡椒粉、自制多用番茄酱、黑橄榄、花椰菜、番茄丁。2先把洋葱和大蒜切碎备用。3在鸡翅根和腌肉中撒入红椒粉。4在里面再放少许盐和胡椒粉。5倒入适量的橄榄油拌匀。6拌匀后腌制30分钟备用。7把腌制好的鸡翅根用少许油进行煎炸。8煎至焦黄色后倒入腌肉丁一同煸炒，把肉煸炒到出油后，下入蒜蓉和洋葱碎煸炒。9蒜蓉洋葱煸香后注入鸡汤。10再放入自制番茄酱炖煮20分钟。11然后下入细面，要大火边煮边不断的用铲翻动锅中的食材。12在汤汁消耗掉50%的时候下入花椰菜。13再撒入少许胡椒粉拌匀，继续煮片刻。14当汤汁消耗掉70%的时候，下入番茄丁和黑橄榄拌匀。15然后把所有的食材倒入锅仔中。16盖好锅仔的盖子，再用微火焖3分钟把汤汁收净即可关火。17然后可连同锅仔一起上桌进行分餐享用。18香喷喷的西班牙锅仔粉就做好了。", "raw_material": "原料：西班牙细面、鸡汤、鸡翅根、腌肉丁、洋葱碎、大蒜末、红椒粉、橄榄油、盐、胡椒粉、自制多用番茄酱、黑橄榄、花椰菜、番茄丁。"}, "source_url": "https://home.meishichina.com/recipe-18238.html", "split": "foreign", "target_text": {"dish_name": "Cazuela de fideos", "practice": "1 Fideos españoles, caldo de pollo, jamoncitos de alitas de pollo, dados de carne curada, cebolla picada, ajo picado, pimentón, aceite de oliva, sal, pimienta, salsa de tomate casera multiusos, aceitunas negras, brócoli y tomates en dados.\n2 Primero, picar la cebolla y el ajo y reservar.\n3 Espolvorear el pimentón sobre los jamoncitos de pollo y la carne curada.\n4 Añadir también un poco de sal y pimienta.\n5 Verter una cantidad adecuada de aceite de oliva y mezclar bien.\n6 Una vez mezclado uniformemente, dejar marinar durante 30 minutos.\n7 Freír los jamoncitos de pollo marinados con un poco de aceite.\n8 Cuando estén dorados, añadir los dados de carne curada y saltear juntos; una vez que la carne suelte su grasa, incorporar el ajo y la cebolla picada para sofreír.\n9 Cuando el ajo y la cebolla desprendan su aroma, verter el caldo de pollo.\n10 Añadir la salsa de tomate casera y cocinar a fuego lento durante 20 minutos.\n11 Incorporar los fideos y cocinar a fuego alto, removiendo constantemente los ingredientes con una espátula.\n12 Cuando el caldo se haya reducido en un 50%, añadir el brócoli.\n13 Espolvorear un poco de pimienta, mezclar bien y continuar la cocción un momento.\n14 Cuando el caldo se haya reducido en un 70%, añadir los tomates en dados y las aceitunas negras y mezclar bien.\n15 Verter todos los ingredientes en una cazuela.\n16 Tapar la cazuela y cocer a fuego mínimo durante 3 minutos hasta que el caldo se consuma por completo, luego apagar el fuego.\n17 Se puede llevar a la mesa directamente en la cazuela para repartir y disfrutar.\n18 Los fragantes fideos españoles en cazuela ya están listos.", "raw_material": "Ingredientes: fideos, caldo de pollo, jamoncitos de alitas de pollo, panceta en dados, cebolla picada, ajo picado, pimentón, aceite de oliva, sal, pimienta, salsa de tomate casera multiusos, aceitunas negras, coliflor, tomate en dados."}}
{"canonical_name_zh": "香煎土豆饼", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:78d1071b49e8ccf0036f42d8", "language": "Spanish", "question_image_ids": {"dish_image": ["image:ac6fbabc39922eed8a42d76f"], "practice_image": ["image:da206866797e7ee95c5c0ba5", "image:4ac97330a253b2021d6bf20d", "image:cfaaa49af1c602d646c8bdbd", "image:ec8608b345830340fef54dc6", "image:4c777d8e9e0c446e38b33c8d", "image:6ec5e69f79d0feabf16b7c4d", "image:fe1d4512b249b77fe8f2a1d0", "image:6b682a1dda86458027372fa2", "image:2de2701963518aca7123b094"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "香煎土豆饼", "practice": "1土豆洗净，上笼蒸。2蒸至筷子可以容易的插进去，大概30分钟吧。3剥去土豆皮。4用勺子捣成泥。5打入一个鸡蛋，加入葱花、盐、胡椒和面粉。6搅拌均匀成土豆面糊。7平底锅烧热，注少许油，在心形模具里舀入土豆泥，抹平。8小火煎至金黄，翻面煎。9煎至两面黄就O了。", "raw_material": "原料：土豆、鸡蛋、面粉、盐、胡椒、小葱。"}, "source_url": "https://home.meishichina.com/recipe-102925.html", "split": "foreign", "target_text": {"dish_name": "Tortitas de papa", "practice": "1Lavar las patatas y cocerlas al vapor. 2Cocer al vapor hasta que se puedan atravesar fácilmente con un palillo, aproximadamente unos 30 minutos. 3Pelar las patatas. 4Triturarlas con una cuchara hasta obtener un puré. 5Incorporar un huevo y añadir cebollino picado, sal, pimienta y harina. 6Mezclar uniformemente hasta obtener una masa de patata. 7Calentar una sartén, añadir un poco de aceite, colocar el puré en moldes con forma de corazón y alisar la superficie. 8Freír a fuego lento hasta que doren y darles la vuelta. 9Cuando ambos lados estén dorados, ya estará listo.", "raw_material": "Ingredientes: patatas, huevos, harina, sal, pimienta, cebolletas."}}
{"canonical_name_zh": "香煎土豆饼配凤梨酱", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:b85d1094fa24b283d5f6c3a7", "language": "Spanish", "question_image_ids": {"dish_image": ["image:ec6e12bfe23d895c8155fea7"], "practice_image": ["image:e3189aa87e4b1111bf400911", "image:5d445c7aa2526ce846c42509", "image:0491b0709f669ba231eb561b", "image:556db3e9924f5b331c78851d", "image:e904a5d33c225479fd7190e3", "image:a17aa4e13b16a655fef5808e", "image:0d4a8b9f58e20ea11cc2b95b", "image:b2f3476684c1aedf98ad66fd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "香煎土豆饼配凤梨酱", "practice": "1土豆去皮，切块2放入保鲜袋，放入少量水，微波炉中高火两次6分钟3用工具压成土豆泥4加入西芹丁、鸡蛋、盐和黑胡椒调味5拌入洋葱丁6平底锅加热，放入油，将土豆丸子放入锅内，用铲子稍稍压扁7小火，每面煎至金黄色，翻面8酸奶酱原料放入料理机打成泥，食用时，用土豆饼蘸酸奶酱即可", "raw_material": "原料：土豆、洋葱丁、面粉、西芹杆、鸡蛋、马苏里拉芝士、盐、黑胡椒、希腊酸奶、凤梨、迷你小洋葱、薄荷。"}, "source_url": "https://home.meishichina.com/recipe-131823.html", "split": "foreign", "target_text": {"dish_name": "Tortitas de papa con salsa de piña", "practice": "1Pelar las papas y cortarlas en trozos2Colocarlas en una bolsa para conservar alimentos, añadir un poco de agua y calentar en el microondas a potencia media-alta dos veces por 6 minutos3Triturarlas con un utensilio hasta obtener un puré de papa4Añadir el apio picado, el huevo, sal y pimienta negra para sazonar5Incorporar la cebolla picada6Calentar una sartén, añadir aceite, colocar las bolitas de papa en la sartén y aplastarlas ligeramente con una espátula7A fuego bajo, freír cada lado hasta que esté dorado y dar la vuelta8Colocar los ingredientes de la salsa de yogur en una procesadora y triturar hasta obtener un puré; al servir, simplemente mojar las tortitas de papa en la salsa de yogur.", "raw_material": "Ingredientes: patatas, cebolla en dados, harina, tallos de apio, huevos, queso mozzarella, sal, pimienta negra, yogur griego, piña, cebollitas perla, menta."}}
{"canonical_name_zh": "鲜虾奶酪焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:88c325b1dcc1acbc7ef0bc93", "language": "Spanish", "question_image_ids": {"dish_image": ["image:6b3141b7e90a60a32e149105"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "鲜虾奶酪焗饭", "practice": "1新鲜的大虾剪掉须、脚，并挑去虾线。因为用的是整个的虾，剪掉虾枪后把头部里面的沙包挑出来，这样吃起来才放心2虾开水快速焯烫一下捞出3苏里拉切丝4胡萝卜和卤肉切丁备用5中放油，下入胡萝卜煸炒至变色6下入米饭炒散7入肉丁，加适量的盐和胡椒粉8翻炒均匀关火9撒上一层马苏里拉10放上虾，再撒上点马苏里拉11烤箱170度预热3分钟，烤10分钟即可。12烤好取出，再切点黄瓜片，即装饰又补充营养成分。享用吧！", "raw_material": "原料：米饭、马苏里拉、鲜虾、卤肉、胡萝卜、盐、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-163717.html", "split": "foreign", "target_text": {"dish_name": "Arroz gratinado con camarones", "practice": "1Lave los langostinos frescos, recorte los bigotes y las patas, y retire la vena intestinal. Como se utiliza el langostino entero, tras recortar el rostrum, extraiga la bolsa de arena del interior de la cabeza para garantizar la higiene.2Escalde los langostinos brevemente en agua hirviendo y retírelos.3Ralle el queso mozzarella.4Corte la zanahoria y la carne marinada en dados y reserve.5Vierta aceite en la sartén y saltee la zanahoria hasta que cambie de color.6Añada el arroz y saltéelo hasta que los granos se suelten.7Incorpore la carne en dados y añada una cantidad adecuada de sal y pimienta.8Saltee uniformemente y apague el fuego.9Esparza una capa de mozzarella.10Coloque los langostinos encima y espolvoree un poco más de mozzarella.11Precaliente el horno a 170 grados durante 3 minutos y hornee durante 10 minutos.12Retire del horno y añada unas rodajas de pepino para decorar y aportar valor nutricional. ¡Buen provecho", "raw_material": "Ingredientes: arroz, queso mozzarella, camarones frescos, cerdo estofado, zanahoria, sal, pimienta molida."}}
{"canonical_name_zh": "鸡肉咖喱焗饭", "corrected_cuisine_proposal": "西班牙菜", "dish_id": "dish:5d52666ed997f102bd7a3551", "language": "Spanish", "question_image_ids": {"dish_image": ["image:49f0c3480e876a9a673b928f"], "practice_image": ["image:8ed2a7935bf6a0f80d70aa6c", "image:4fcbd34cb8369e4a93e6152d", "image:dee0443a21d2e9d2d557d40c", "image:12d71993c14b37050bf8ca4a", "image:bea90713cb78b304928f0abe", "image:3df6fbbc3d6a3669d5ee5531", "image:7b09bda0c03062a762acd0ec", "image:1d008f01cbd8701946b8f273"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "西班牙菜", "source_text": {"dish_name": "鸡肉咖喱焗饭", "practice": "1将鸡胸肉去筋切成小块，加入料酒和胡椒粉抓拌，洋葱、胡萝卜、土豆分别切成小块。奶酷切片。2锅烧热，放入黄油，待黄油完全融化后，加入洋葱，炒至洋葱呈半透明状。3加入鸡块，炒至鸡块变色，再加入胡萝卜丁和土豆丁，翻炒，加入适量水没过食材煮至胡萝卜和土豆软烂。4待胡萝卜和土豆软烂后，关火。放入三块咖喱块，使咖喱完全溶解在汤汁里。5开小火，倒入少量淡奶油，再煮直至汤汁浓稠即可。注意期间要不停搅拌汤汁，防止糊锅。6装米饭铺在烤盘底部。7浇上咖喱汁和鸡块。8最后再铺上切成片的奶酷，烤箱预热170度，将烤碗放在烤架上，入烤箱，中层，约15分钟，烤至奶酷完全融化覆盖在咖喱汁上即可。", "raw_material": "原料：鸡胸肉、米饭、胡萝卜、土豆、洋葱、料酒、胡椒粉、咖喱、淡奶油。"}, "source_url": "https://home.meishichina.com/recipe-51918.html", "split": "foreign", "target_text": {"dish_name": "Arroz con pollo al curry gratinado", "practice": "1Limpiar la pechuga de pollo retirando los tendones y cortarla en trozos pequeños; añadir el vino de cocina y la pimienta en polvo y mezclar uniformemente. Cortar la cebolla, la zanahoria y la patata por separado en trozos pequeños. Cortar el queso en láminas. 2Calentar la sartén y añadir la mantequilla; una vez que la mantequilla se haya fundido por completo, incorporar la cebolla y sofreír hasta que esté translúcida. 3Añadir los trozos de pollo y saltear hasta que cambien de color. Incorporar los dados de zanahoria y patata, remover y añadir agua suficiente hasta cubrir los ingredientes; cocer hasta que la zanahoria y la patata estén tiernas. 4Una vez que la zanahoria y la patata estén tiernas, apagar el fuego. Añadir tres cubos de curry y dejar que se disuelvan por completo en la salsa. 5Encender a fuego lento, verter una pequeña cantidad de crema de leche y seguir cocinando hasta que la salsa espese. Es necesario remover constantemente durante este proceso para evitar que se pegue al fondo. 6Colocar el arroz extendiéndolo en el fondo de una fuente para horno. 7Verter la salsa de curry y los trozos de pollo por encima. 8Finalmente, cubrir con las láminas de queso. Con el horno precalentado a 170 grados, colocar el recipiente sobre la rejilla e introducirlo en el horno, a altura media, durante unos 15 minutos, hasta que el queso esté completamente fundido cubriendo la salsa de curry.", "raw_material": "Ingredientes: pechuga de pollo, arroz, zanahoria, papa, cebolla, vino de cocina, pimienta en polvo, curry, crema de leche."}}
{"canonical_name_zh": "鲜虾春卷", "corrected_cuisine_proposal": "越南菜", "dish_id": "dish:d88fd07c327e7ddcb3ec906a", "language": "Vietnamese", "question_image_ids": {"dish_image": ["image:9707bf375724e5aa290b7953"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "越南菜", "source_text": {"dish_name": "【越南】鲜虾春卷", "practice": "1将虾洗净并去除沙线后，加少许盐、料酒拌匀，腌15分钟，放入开水锅中煮熟。2将煮熟的虾剥去外壳。3鸡蛋打散，放少许盐、料酒，搅匀。加热煎锅，放少许油，待油热后分两次倒入蛋液，摊成两张蛋皮后切丝。4将土豆洗净，去皮，切丝。5将胡萝卜洗净，去皮，切丝。\t6将金针菇切去根部，撕开后洗净。7将生菜洗净，沥去水。8煮锅中放适量水，煮开后放入土豆丝，煮熟后捞出，沥去水。9煮锅中放适量水，煮开后放入胡萝卜丝，煮熟后捞出，沥去水。10煮锅中放适量水，煮开后放入金针菇，煮熟后捞出，沥去水。11将土豆丝放入碗中，加入适量盐、糖、醋、鸡粉、香油、麻油，抓拌均匀。12将胡萝卜丝放入碗中，加入适量盐、糖、醋、鸡粉、香油、麻油，抓拌均匀。13将金针菇放入碗中，加入适量盐、酱油、鸡粉、香油、麻油，抓拌均匀。14将春卷皮用温水浸泡几分钟后捞出，平铺在案上。摆上两只虾，再摆上些生菜叶、土豆丝、胡萝卜丝、金针菇。15将春卷皮折叠，卷成春卷。16从中间切开，分成两半后摆盘。再将剩余的春卷皮同样操作，都摆盘后和家乐海味点蘸鲜露或甜辣酱一起搭配食用。", "raw_material": "原料：大虾、鸡蛋、胡萝卜、土豆、金针菇、生菜、春卷皮、油、盐、料酒、白糖、白醋、海味点蘸鲜露、鸡粉、香油、麻油。"}, "source_url": "https://home.meishichina.com/recipe-308277.html", "split": "foreign", "target_text": {"dish_name": "Gỏi cuốn tôm", "practice": "1Rửa sạch tôm và loại bỏ chỉ lưng, thêm một ít muối và rượu nấu ăn vào trộn đều, ướp trong 15 phút, sau đó cho vào nồi nước sôi luộc chín.2Bóc vỏ tôm đã luộc chín.3Đánh tan trứng, thêm một ít muối và rượu nấu ăn vào khuấy đều. Làm nóng chảo, cho một ít dầu vào, đợi dầu nóng thì chia nước trứng làm hai lần đổ vào, tráng thành hai lớp trứng mỏng rồi thái sợi.4Khoai tây rửa sạch, gọt vỏ, thái sợi.5Cà rốt rửa sạch, gọt vỏ, thái sợi.\t6Nấm kim châm cắt bỏ phần gốc, xé tơi rồi rửa sạch.7Xà lách rửa sạch, để ráo nước.8Cho lượng nước vừa đủ vào nồi, đun sôi rồi cho khoai tây sợi vào, luộc chín thì vớt ra, để ráo nước.9Cho lượng nước vừa đủ vào nồi, đun sôi rồi cho cà rốt sợi vào, luộc chín thì vớt ra, để ráo nước.10Cho lượng nước vừa đủ vào nồi, đun sôi rồi cho nấm kim châm vào, luộc chín thì vớt ra, để ráo nước.11Cho khoai tây sợi vào bát, thêm lượng muối, đường, giấm, bột gà, dầu mè, dầu mè thơm vừa đủ rồi bóp trộn đều.12Cho cà rốt sợi vào bát, thêm lượng muối, đường, giấm, bột gà, dầu mè, dầu mè thơm vừa đủ rồi bóp trộn đều.13Cho nấm kim châm vào bát, thêm lượng muối, nước tương, bột gà, dầu mè, dầu mè thơm vừa đủ rồi bóp trộn đều.14Ngâm bánh tráng trong nước ấm vài phút rồi vớt ra, trải phẳng trên mặt phẳng. Xếp hai con tôm lên, sau đó xếp thêm ít lá xà lách, khoai tây sợi, cà rốt sợi và nấm kim châm.15Gấp bánh tráng lại, cuộn thành cuốn.16Cắt đôi từ chính giữa, chia làm hai phần rồi bày ra đĩa. Tiếp tục thao tác tương tự với phần bánh tráng còn lại, sau khi bày ra đĩa hết thì dùng kèm với Nước chấm hải sản Knorr hoặc tương ớt chua ngọt.", "raw_material": "Nguyên liệu: tôm lớn, trứng gà, cà rốt, khoai tây, nấm kim châm, xà lách, vỏ bánh tráng, dầu ăn, muối, rượu nấu ăn, đường trắng, giấm trắng, nước chấm hải sản, bột gà, dầu mè thơm, dầu mè."}}
{"canonical_name_zh": "越南水晶春卷", "corrected_cuisine_proposal": "越南菜", "dish_id": "dish:f573657111e424fa4bab8204", "language": "Vietnamese", "question_image_ids": {"dish_image": ["image:b32bf3b568eb625b2f1ecb6c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "越南菜", "source_text": {"dish_name": "越南水晶春卷", "practice": "1鸡蛋摊饼2鸡蛋饼切丝备用3大虾去虾线，煮熟备用，酱牛肉是我之前做好的，那盆绿色植物，是我养的食用薄荷，越南水晶春卷里绝对少不了它。那瓶是越南梅子酱4春卷皮很薄，用大点的煮锅烧点温水，温度别太高，要保证下得去手才行。把春卷皮放入温水浸泡几秒钟，感觉变软马上捞出来。（捞的时候千万小心，别粘到一起去）5平铺在之前刷好油的案板上（案板一定要刷油，否则很容易粘上），以叶生菜垫底，其它除大虾之外，所有食材切细丝，按层次放在米皮上，一定要放薄荷叶，这是这道菜的灵魂。6小心卷好7斜刀切开，装盘，配柠檬片8我准备了两种口味，浅色蘸料是越南梅子酱（酸甜味道），深色蘸料是生抽芥末。您也可以用越南甜辣酱、鱼露等。9用剩下的食材做个蔬菜沙拉10我家猫都来尝鲜啦11再配个颜值爆表的自制酸奶，这顿减肥大餐才算完美了。", "raw_material": "原料：越南春卷皮、大虾、酱牛肉、紫甘蓝、圆生菜、叶生菜、玉米粒、胡萝卜、鸡蛋、薄荷叶、生抽、芥末、越南梅子酱、柠檬。"}, "source_url": "https://home.meishichina.com/recipe-259225.html", "split": "foreign", "target_text": {"dish_name": "Gỏi cuốn pha lê", "practice": "1 Tráng trứng thành lớp mỏng\n2 Thái trứng thành sợi để riêng\n3 Tôm lớn bỏ chỉ lưng, luộc chín để riêng. Thịt bò kho là món tôi đã làm từ trước. Chậu cây xanh kia là bạc hà tôi tự trồng, gỏi cuốn Việt Nam chắc chắn không thể thiếu nó. Chai đó là xốt mơ Việt Nam\n4 Bánh tráng rất mỏng, dùng một chiếc nồi lớn đun ít nước ấm, nhiệt độ đừng quá cao, đảm bảo vừa tay là được. Cho bánh tráng vào nước ấm ngâm vài giây, thấy mềm là lấy ra ngay. (Lúc lấy ra phải thật cẩn thận, đừng để chúng dính vào nhau)\n5 Trải phẳng lên thớt đã phết sẵn dầu (thớt nhất định phải phết dầu, nếu không rất dễ bị dính). Đặt xà lách xuống dưới cùng, các nguyên liệu khác ngoại trừ tôm đều thái sợi, xếp theo từng lớp lên bánh tráng. Nhất định phải cho thêm lá bạc hà, đây chính là linh hồn của món ăn này.\n6 Cẩn thận cuộn lại\n7 Cắt chéo, bày ra đĩa, kèm theo vài lát chanh\n8 Tôi chuẩn bị hai loại hương vị: nước chấm màu nhạt là xốt mơ Việt Nam (vị chua ngọt), nước chấm màu đậm là nước tương mù tạt. Bạn cũng có thể dùng tương ớt ngọt Việt Nam, nước mắm, v.v.\n9 Dùng nguyên liệu còn thừa làm một phần salad rau củ\n10 Ngay cả mèo nhà tôi cũng đến nếm thử này\n11 Kết hợp thêm một hũ sữa chua tự làm cực kỳ bắt mắt, bữa ăn giảm cân này mới thực sự hoàn hảo.", "raw_material": "Nguyên liệu: Bánh tráng Việt Nam, tôm lớn, thịt bò ngâm tương, bắp cải tím, xà lách búp, xà lách lá, hạt bắp, cà rốt, trứng gà, lá bạc hà, nước tương, mù tạt, sốt xí muội Việt Nam, chanh."}}
{"canonical_name_zh": "越南米纸鲑鱼卷", "corrected_cuisine_proposal": "越南菜", "dish_id": "dish:13c0121321fc99883589e08a", "language": "Vietnamese", "question_image_ids": {"dish_image": ["image:94212978c87429087a8ba4cb"], "practice_image": ["image:0f3cbd873b0c9aed3f7eea6f", "image:dcfc2877526fbde94fb59cb5", "image:301d90e38d3550fc311437be", "image:b3c0bba64b65bdf46ff7dc10", "image:1368e37ef25a9be8702552f7", "image:40d0475247d6d105488e39d3", "image:2b760e05fbe3a32f35549962"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "越南菜", "source_text": {"dish_name": "越南米纸鲑鱼卷", "practice": "1土豆去皮后切块煮熟备用2将鲑鱼撒上适量盐、黑胡椒、巴西里碎用米纸卷成一卷（需用餐巾纸吸去多余水份）3取青柠檬、葡萄柚、橙子、果肉后切丁混合备用4将薄荷叶、米辣椒切碎、黑胡椒放入混合水果中拌匀5取土豆块碾碎后放入锅中，后加入牛奶50ml、奶油10g小火搅拌成土豆泥6以小火将鲑鱼卷煎烤至金黄酥脆7取鲑鱼卷切成块后与土豆泥、水果色拉、适量豆芽菜组盘即可", "raw_material": "原料：越南米饼、鲑鱼、青柠檬、橙子、葡萄柚子、土豆、米辣椒、新鲜巴西里叶、薄荷叶、豆芽菜、牛奶、盐、黑胡椒、奶油。"}, "source_url": "https://home.meishichina.com/recipe-210051.html", "split": "foreign", "target_text": {"dish_name": "Gỏi cuốn cá hồi", "practice": "1Khoai tây gọt vỏ sau đó cắt miếng, luộc chín rồi để riêng2Rắc một lượng muối, tiêu đen, ngò tây băm nhỏ vừa đủ lên cá hồi rồi dùng bánh tráng cuộn lại (cần dùng khăn giấy thấm khô nước thừa)3Tách lấy thịt quả chanh xanh, bưởi chùm, cam sau đó cắt hạt lựu, trộn đều và để riêng4Băm nhỏ lá bạc hà, ớt chỉ thiên, cho tiêu đen vào hỗn hợp trái cây rồi trộn đều5Nghiền nát khoai tây rồi cho vào nồi, sau đó thêm 50ml sữa tươi, 10g bơ, khuấy đều trên lửa nhỏ cho đến khi thành khoai tây nghiền6Áp chảo cuộn cá hồi trên lửa nhỏ cho đến khi vàng giòn7Cắt cuộn cá hồi thành từng miếng rồi trình bày ra đĩa cùng với khoai tây nghiền, salad trái cây và một lượng giá đỗ vừa đủ là hoàn tất", "raw_material": "Nguyên liệu: Bánh tráng, cá hồi, chanh xanh, cam, bưởi chùm, khoai tây, ớt hiểm, lá mùi tây tươi, lá bạc hà, giá đỗ, sữa, muối, tiêu đen, bơ."}}
{"canonical_name_zh": "越南虾卷", "corrected_cuisine_proposal": "越南菜", "dish_id": "dish:a417d4828fc91809c2d1206b", "language": "Vietnamese", "question_image_ids": {"dish_image": ["image:40d36e6dbea7e1b41488c8a0"], "practice_image": ["image:ef8b874a59a49f5ad5e09cf3", "image:56a89a2ab7d40d194c0209eb", "image:c8e230a78b8e588c53a279de", "image:27bdedcccb4c050cc6cf2136", "image:70a4bf5bac90ed9e21ba91a5", "image:517b06e24f77bafd00999c6d", "image:0627442070b3af225151b9ca", "image:edec41e497d2ad6fbc5555ef", "image:31589642c4f3bcb1326ce217", "image:04aa41e7f7e9e9a7fc5875a8"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "越南菜", "source_text": {"dish_name": "越南虾卷", "practice": "1准备好全部材料；2虾去头去壳去虾线后焯水片刻，捞出过冷河后擦干表面水分。鸡蛋加入少许盐打散，摊成蛋饼后切细丝。各式蔬菜也切细丝。胡萝卜切丝后可以拌入少许橄榄油；3准备一个大一些的盘子，放入少许冷水。然后将米皮浸入水中，两面沾湿即可。大概10来秒，不要泡太久；4将米皮平铺在台面上，然后码上各式蔬菜。如果害怕粘连，台面上可以提前抹一层薄薄的油，很少一点点油就可以；5从底部将米皮卷起，盖在蔬菜上，然后放上虾仁；6继续向上卷一圈，然后将米皮两侧多出来的部分向中间折起来；7最后卷起定型，一个虾卷就做好了。依次做完全部的虾卷，然后摆放在事先抹了一层薄油的盘子中；8准备好蜂蜜柠檬芥末酱的原料；9小碗中放入黄芥末和蜂蜜，然后挤入柠檬汁，拌匀即可。同时准备好另一份蘸料；10虾卷上桌，吃时根据自己喜好搭配酱料即可。", "raw_material": "原料：阿根廷红虾、胡萝卜、黄瓜、鸡蛋、生菜、鸡蛋干、越南米皮、柠檬、黄芥末、蜂蜜、姜醋、蘸酱。"}, "source_url": "https://home.meishichina.com/recipe-228312.html", "split": "foreign", "target_text": {"dish_name": "Gỏi cuốn tôm", "practice": "1Chuẩn bị đầy đủ các nguyên liệu;2Tôm bỏ đầu, bóc vỏ, rút chỉ đen rồi chần sơ qua nước sôi, vớt ra ngâm qua nước lạnh sau đó thấm khô nước trên bề mặt. Trứng gà thêm một chút muối đánh tan, tráng mỏng rồi thái sợi nhỏ. Các loại rau củ cũng thái sợi nhỏ. Cà rốt sau khi thái sợi có thể trộn thêm một chút dầu ô liu;3Chuẩn bị một chiếc đĩa lớn, cho vào một ít nước lạnh. Sau đó nhúng bánh tráng vào nước, làm ướt cả hai mặt là được. Khoảng 10 giây, không nên ngâm quá lâu;4Trải bánh tráng phẳng lên mặt bếp, sau đó xếp các loại rau củ lên. Nếu sợ bị dính, có thể thoa một lớp dầu mỏng lên mặt bếp trước, chỉ cần một chút xíu dầu là được;5Cuốn bánh tráng từ dưới lên, phủ lên phần rau củ, sau đó đặt tôm lên;6Tiếp tục cuộn thêm một vòng, sau đó gấp hai phần bánh tráng thừa ở hai bên vào giữa;7Cuối cùng cuộn lại để định hình, một chiếc cuốn tôm đã hoàn thành. Lần lượt làm hết số cuốn còn lại, sau đó xếp vào đĩa đã được thoa sẵn một lớp dầu mỏng;8Chuẩn bị nguyên liệu làm sốt mù tạt chanh mật ong;9Cho mù tạt vàng và mật ong vào bát nhỏ, sau đó vắt nước cốt chanh vào, trộn đều là được. Đồng thời chuẩn bị thêm một phần nước chấm khác;10Trình bày cuốn tôm ra bàn, khi ăn tùy theo sở thích mà kết hợp với các loại nước sốt là được.", "raw_material": "Nguyên liệu: Tôm đỏ Argentina, cà rốt, dưa leo, trứng, xà lách, đậu phụ trứng khô, bánh tráng Việt Nam, chanh, mù tạt vàng, mật ong, giấm gừng, nước chấm."}}
{"canonical_name_zh": "越南鸡肉春卷", "corrected_cuisine_proposal": "越南菜", "dish_id": "dish:b6c57507d8f6aafd6eecf21b", "language": "Vietnamese", "question_image_ids": {"dish_image": ["image:94ec5baa76cc32599579b18f"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "越南菜", "source_text": {"dish_name": "越南鸡肉春卷", "practice": "1将胡萝卜、洋葱、韭葱、香菇、木耳、柠檬用搅拌机绞细。2姜蒜放入搅拌机打碎，加入鸡肉、鸡蛋和水淀粉、白胡椒粉和少许盐，打成茸。3将蔬菜碎和鸡肉拌匀，加入香油、鱼露、糖、白醋、盐拌匀，并加入粉丝碎拌匀，放置半小时。4将米纸放入热水中蘸上热水快速取出，铺在料理台上。5将馅料放在春卷底部1/5处。6将肉馅下端的米纸折上来。7米纸从左边折向中间，右边亦然。8从下往上卷即可。9将春卷放入160度的油锅里炸至表皮脆而金黄即可。", "raw_material": "原料：鸡肉、干粉丝碎、红萝卜、洋葱、韭葱、黑木耳、香菇、姜、蒜、柠檬、米纸、鸡蛋、鱼露、白醋、糖、盐、香油、水淀粉。"}, "source_url": "https://home.meishichina.com/recipe-52399.html", "split": "foreign", "target_text": {"dish_name": "Nem gà", "practice": "1Cho cà rốt, hành tây, tỏi tây, nấm hương, mộc nhĩ và chanh vào máy xay xay nhỏ.2Cho gừng và tỏi vào máy xay đánh nát, thêm thịt gà, trứng gà, nước bột năng, tiêu trắng và một ít muối vào, xay thành hỗn hợp nhuyễn mịn.3Trộn đều rau củ đã xay với thịt gà, thêm dầu mè, nước mắm, đường, giấm trắng, muối vào trộn đều, sau đó cho thêm miến cắt nhỏ vào trộn cùng, để nghỉ trong nửa tiếng.4Nhúng bánh tráng vào nước nóng rồi nhanh chóng lấy ra, trải phẳng trên bàn chế biến.5Đặt phần nhân vào vị trí 1/5 phía dưới của bánh tráng.6Gấp phần bánh tráng phía dưới lên trên phần nhân.7Gấp bánh tráng từ phía bên trái vào giữa, bên phải cũng làm tương tự.8Cuộn từ dưới lên trên là được.9Cho nem vào chảo dầu ở nhiệt độ 160 độ chiên đến khi lớp vỏ giòn và vàng đều là được.", "raw_material": "Nguyên liệu: Thịt gà, miến khô băm nhỏ, cà rốt, hành tây, tỏi tây, mộc nhĩ, nấm hương, gừng, tỏi, chanh, bánh tráng, trứng gà, nước mắm, giấm trắng, đường, muối, dầu mè, nước bột năng."}}
{"canonical_name_zh": "越式鲜虾春卷", "corrected_cuisine_proposal": "越南菜", "dish_id": "dish:37897953e2772d1705c6da08", "language": "Vietnamese", "question_image_ids": {"dish_image": ["image:cd11d1c90db673fbb62d2f01"], "practice_image": ["image:09a987deb213060e53482377", "image:010759f446637dc3693ea3cd", "image:438329fc70f8994e57595735", "image:ae13c8b96db2bd0c86d2fb12", "image:c6759941f1834d930aea73b9", "image:48fb0f6f08d7703b8be8afce"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "越南菜", "source_text": {"dish_name": "越式鲜虾春卷", "practice": "1越式春卷会用米线团和豆芽。看到群里有配方用芒果，尝试了，觉得很好吃。准备食材。因为生吃，可能的话用有机蔬菜水果。2黄瓜，芒果和菜椒切细丝。水烧开，放入虾，煮约5分钟，剥去虾壳，放凉。3准备两个圆盘，一个放入温水用来浸春卷皮，一个空盘用来操作。4春卷皮滑入水里浸湿，放入操作盘里，按图示，加入各种食材，最后在上面放一个虾。三边包起来卷好。中间留缝便于切两半。5切半，蘸泰式甜辣酱。芒果的酸甜配上黄瓜的清脆和虾的弹牙。色香味俱全，又很健康。6再来张全家福。", "raw_material": "原料：芒果、去皮虾、黄瓜、红菜椒、黄菜椒、泰式甜辣酱。"}, "source_url": "https://home.meishichina.com/recipe-304814.html", "split": "foreign", "target_text": {"dish_name": "Gỏi cuốn tôm", "practice": "1Gỏi cuốn Việt Nam thường dùng bún và giá đỗ. Thấy trong nhóm có công thức dùng xoài, tôi đã thử và thấy rất ngon. Chuẩn bị nguyên liệu. Vì là món ăn sống, nếu có thể hãy dùng rau củ quả hữu cơ.2Dưa leo, xoài và ớt chuông thái sợi nhỏ. Đun sôi nước, cho tôm vào luộc khoảng 5 phút, bóc vỏ tôm, để nguội.3Chuẩn bị hai chiếc đĩa tròn, một chiếc đựng nước ấm để nhúng bánh tráng, một chiếc đĩa trống để thực hiện cuốn.4Nhúng bánh tráng vào nước cho ướt, đặt lên đĩa thao tác, cho các loại nguyên liệu vào theo hình minh họa, cuối cùng đặt một con tôm lên trên. Gấp ba cạnh lại rồi cuốn chặt. Để một khoảng trống ở giữa để dễ dàng cắt làm đôi.5Cắt đôi, chấm với sốt tương ớt chua ngọt Thái Lan. Vị chua ngọt của xoài kết hợp với sự giòn mát của dưa leo và vị chắc thịt của tôm. Món ăn đầy đủ sắc hương vị và rất tốt cho sức khỏe.6Thêm một bức ảnh chụp toàn bộ thành phẩm.", "raw_material": "Nguyên liệu: Xoài, tôm lột vỏ, dưa leo, ớt chuông đỏ, ớt chuông vàng, sốt ớt ngọt Thái Lan."}}
{"canonical_name_zh": "三文鱼肠饭团", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:d40a583987bc77e6600d3e6e", "language": "Korean", "question_image_ids": {"dish_image": ["image:c383ec0a92d31e6df1437a60"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "三文鱼肠饭团", "practice": "1将两种米洗净，煮熟。2将煮好的米饭舀到碗里，加入盐和味精调味。3将土豆和胡萝卜洗净，削皮，放入锅里煮熟。4将煮好的土豆捣成泥。5胡萝卜切碎。6将胡萝卜放入锅里炒一下。7将胡萝卜和土豆混合，加入适量盐和味精调味。8将珍妮珍馐三文鱼肠解冻。9煎至两面金黄，出锅。10将鱼肠切成小段。11将紫菜剪成小段。12用土豆泥将三文鱼肠包住，滚成球。13然后用米饭将土豆球包住，整成椭圆形。14用紫菜段装饰一下饭团。", "raw_material": "原料：东北米、红米、三文鱼肠、土豆、胡萝卜、紫菜、盐、味精。"}, "source_url": "https://home.meishichina.com/recipe-368520.html", "split": "foreign", "target_text": {"dish_name": "연어 소시지 주먹밥", "practice": "1두 종류의 쌀을 씻어 밥을 짓습니다.2지어진 밥을 그릇에 담고 소금과 조미료를 넣어 간을 합니다.3감자와 당근을 씻어 껍질을 벗긴 후 냄비에 넣어 삶습니다.4삶은 감자를 곱게 으깹니다.5당근을 잘게 다집니다.6다진 당근을 팬에 넣고 살짝 볶습니다.7당근과 감자를 섞고 적당량의 소금과 조미료로 간을 합니다.8제니제뉴 연어 소시지를 해동합니다.9양면이 노릇노릇해지도록 구운 후 꺼냅니다.10연어 소시지를 작은 조각으로 자릅니다.11김을 짧게 자릅니다.12으깬 감자로 연어 소시지를 감싸 둥글게 빚어 공 모양을 만듭니다.13그 다음 밥으로 감자 볼을 감싸 타원형으로 모양을 잡습니다.14자른 김으로 주먹밥을 장식합니다.", "raw_material": "재료: 동북미、홍미、연어 소시지、감자、당근、김、소금、조미료。"}}
{"canonical_name_zh": "韩式海鲜汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:1fec29ac9b768d4bbce2be9c", "language": "Korean", "question_image_ids": {"dish_image": ["image:f7cf2202fb8e39e9b2835b77"], "practice_image": ["image:b908c0c85e78369185979667", "image:9a194d1a86bbc7ce49d67100", "image:960dd16a9437ee23853eaaa8", "image:a218b88179b893719b211f43", "image:b4a028567393f1b7bd2f7547", "image:b9d90bc44883fa995365e9dd", "image:fbf04eb6ae1eafe76f3fe995", "image:9858dd738076ce731067cc29", "image:d5a241cee80c555bbfe3b22d", "image:72aa818641012187c70cc4d6"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "主妇版韩式海鲜汤", "practice": "1准备自己喜欢的海鲜（膏蟹，鲜虾，牡蛎等……），豆腐，金针菇，豆芽，小南瓜，萝卜，姜葱蒜及小青辣椒，当然不能少的是韩式海鲜辣酱。2用热油将姜葱蒜炒香。3加入豆芽和白萝卜煸炒。4煸炒至变色时加入水，喜欢喝汤的可以多加些。5煮至沸腾时调入韩式海鲜辣酱。6汤沸腾时放入海鲜，豆腐一起煮。7因为感觉味道还差一点，就加了少许虾酱，这种虾酱是用来做汤和泡菜的，盐分真的很足，就这样尝了一点差点没咸死我。8汤差不多熬好的时候加入小南瓜。9再加入金针菇~10起锅前加入葱段和小青辣椒。", "raw_material": "原料：膏蟹、牡蛎、鲜虾、豆腐、金针菇、豆芽、小南瓜、萝卜、小青辣椒。"}, "source_url": "https://home.meishichina.com/recipe-35230.html", "split": "foreign", "target_text": {"dish_name": "가정식 해물탕", "practice": "1선호하는 해산물(꽃게, 생새우, 굴 등...), 두부, 팽이버섯, 콩나물, 애호박, 무, 생강, 대파, 마늘 및 청양고추를 준비합니다. 물론 한국식 해물 양념장도 빠질 수 없습니다.2달궈진 기름에 생강, 대파, 마늘을 볶아 향을 냅니다.3콩나물과 무를 넣고 함께 볶습니다.4재료의 색이 변할 때까지 볶다가 물을 붓습니다. 국물을 좋아한다면 물을 넉넉히 넣어도 좋습니다.5국물이 끓어오르면 한국식 해물 양념장을 풀어 넣습니다.6국물이 끓을 때 해산물과 두부를 함께 넣고 끓입니다.7맛이 조금 부족한 듯하여 새우젓을 약간 추가했습니다. 이 새우젓은 국물 요리나 김치용인데, 염도가 매우 높아서 살짝 맛만 보았는데도 정말 짰습니다.8국물이 거의 다 우러났을 때 애호박을 넣습니다.9여기에 팽이버섯을 넣습니다~10불을 끄기 직전 대파와 청양고추를 넣습니다.", "raw_material": "재료: 꽃게, 굴, 생새우, 두부, 팽이버섯, 콩나물, 애호박, 무, 풋고추."}}
{"canonical_name_zh": "韩国泡菜", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:f29188161feb3ef43c06d5e4", "language": "Korean", "question_image_ids": {"dish_image": ["image:c7b4840cd879651e9698476f"], "practice_image": ["image:4b8e3687b9d4f5767bced26d", "image:197a73a770a4cbfff817c8e6", "image:22354d0f012a1a4d52d799dd", "image:4c52554080bcf19c45ea74c3", "image:1cc48d1f6fcdf3b9167328ef", "image:b887306bcdc285857037910b", "image:65658e03799d636ed66ab4b1", "image:6d221410a051c71252009be0", "image:aa1c953a4e573be59a8af48d", "image:003511b91eb9858cea0f1873"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "偷懒的韩国泡菜啊泡菜", "practice": "1大白菜撕成片片==先说明，这是我偷懒的做法。2这是用的盐···这样的要两包才行。3醋，泡菜酱以及辣椒本来应该使用大蒜的但是没有，我就用蒜蓉辣椒代替了，而新买的白醋用了大半瓶。4先把片片的白菜用高浓度的盐水泡着····其实直接往上抹会更好，但是我心疼我的手。5完了之后过滤==这是我自创的过滤办法···保鲜膜上面扎了很多小洞。6这是锡纸版的顺便说下···那个白菜我泡了近4个小时。7放上去滤水。8好了之后放到酱汁里面泡着因为我觉得不够咸所以又加了点盐。9包好密封~~~先室温发酵~~因为我开了暖气，所以就发酵了12个小时左右然后就放进冰箱冻个两三天就能吃鸟。10这是准备给我朋友的。", "raw_material": "原料：大白菜、泡菜酱、辣椒酱、盐、白醋。"}, "source_url": "https://home.meishichina.com/recipe-12027.html", "split": "foreign", "target_text": {"dish_name": "김치", "practice": "1 배추는 잎을 하나하나 찢어줍니다. 미리 말씀드리지만 이건 제가 게으름 피우는 방식이에요.\n2 사용한 소금입니다. 이런 건 두 봉지는 있어야 해요.\n3 식초, 김치 양념 그리고 고추입니다. 원래는 마늘을 써야 하는데 없어서 다진 마늘 고추 소스로 대신했고, 새로 산 화이트 식초는 반 병 넘게 썼습니다.\n4 우선 조각낸 배추를 고농도 소금물에 담가둡니다. 사실 소금을 직접 문지르는 게 더 좋지만, 제 손이 아까워서요.\n5 그 다음 물기를 빼줍니다. 이건 제가 직접 만든 여과 방식인데, 랩에 구멍을 여러 개 뚫어놓았습니다.\n6 이건 알루미늄 호일을 활용한 버전입니다. 덧붙이자면 저 배추는 4시간 가까이 절였습니다.\n7 위에 올려서 물기를 뺍니다.\n8 물기를 다 뺀 후 양념장에 담급니다. 짠맛이 부족한 것 같아 소금을 조금 더 넣었습니다.\n9 잘 싸서 밀봉합니다. 먼저 실온에서 발효시키는데, 난방을 틀어놔서 12시간 정도 발효시킨 뒤 냉장고에 넣고 2~3일 정도 지나면 드실 수 있습니다.\n10 이건 제 친구를 위해 준비한 거예요.", "raw_material": "재료: 배추, 김치 양념, 고추장, 소금, 화이트 식초."}}
{"canonical_name_zh": "土豆培根寿司卷", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:7189805b5f6a3fe054387a98", "language": "Korean", "question_image_ids": {"dish_image": ["image:582e4a0667e9ed4cd6d45c63"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "土豆培根寿司卷", "practice": "1土豆去皮，切块上蒸笼蒸熟。2取出捣成土豆泥。3葱，蒜，培根切沫，备用4锅中入油，待油温6成热左右5放入葱花蒜末爆香之后放入培根沫。6翻炒均匀，放入适量盐，生抽，鲍汁（没有可不放）。待培根熟后放入适量鸡精，翻炒均匀即可。7加入土豆泥，和培根沫翻炒均匀，倒入2勺黑芝麻。继续翻炒均匀。8将炒好的土豆泥放凉。9准备紫菜一张，光面朝下铺好10码上土豆泥。多少随你喜好，细一点口感更好。11用寿司帘将紫菜卷起，没有的话可以拿一张稍微硬一些的海报纸可以代替，上面铺上一层保鲜膜即可。卷好卷后，多余的紫菜拿快刀切掉。12用锯齿刀斜切成段，装盘即可。", "raw_material": "原料：土豆、紫菜、培根、葱、蒜、黑芝麻、盐、鲍汁、料酒、料酒。"}, "source_url": "https://home.meishichina.com/recipe-27693.html", "split": "foreign", "target_text": {"dish_name": "じゃがいもとベーコンの寿司ロール", "practice": "1. じゃがいもの皮をむき、食べやすい大きさに切って蒸し器で蒸す。2. 取り出してつぶし、マッシュポテトにする。3. ねぎ、にんにく、ベーコンをみじん切りにしておく。4. 鍋に油を入れ、油の温度が6割程度に熱くなるまで待つ。5. ねぎとにんにくを入れて香りが立つまで炒めたら、ベーコンを加える。6. ムラなく炒め、適量の塩、生抽（中国のライトソイソース）、アワビソース（なければ入れなくてもよい）を加える。ベーコンに火が通ったら、適量の鶏精（チキンエキス調味料）を加え、ムラなく炒めればよい。7. マッシュポテトを加え、ベーコンとムラなく炒め合わせ、黒ごまを大さじ2杯加える。さらにムラなく炒める。8. 炒めたマッシュポテトを冷ます。9. のりを1枚用意し、光沢のある面を下にして広げる。10. マッシュポテトをのせる。量は好みでよいが、薄めにするとよりよい食感になる。11. 巻きすでのりを巻く。巻きすがなければ、少し硬めのポスター用紙1枚で代用し、その上にラップを敷いてもよい。巻き終えたら、余分なのりをよく切れる包丁で切り落とす。12. のこぎり刃の包丁で斜めに切り分け、盛り付ければ完成。", "raw_material": "材料：じゃがいも、のり、ベーコン、ねぎ、にんにく、黒ごま、塩、アワビソース、料理酒、料理酒。"}}
{"canonical_name_zh": "塔吉锅韩式聚宝盆", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:8b4638c6c1ca7155849a0ed1", "language": "Korean", "question_image_ids": {"dish_image": ["image:a29e37c11cd0fd8a4c85f869"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "【塔吉锅】【韩国MM之所以不胖的秘诀】韩式聚宝盆", "practice": "1准备所有的东西，黄瓜，胡萝卜，金针菇，小葱，豆干，午餐肉，海带，莴笋，生菜。2豆干切成两半，午餐肉切成盒豆干一样的把午餐肉夹在中间，用葱叶子结好。3弄成这样备用。4鸡蛋煎成薄饼，切成细条。5莴笋切条。6胡萝卜切条，一次黄瓜，海带，金针菇切条切断。7这样摆放在锅内里，把生菜放在中间。8牛肉切薄片，用胡椒面，咸盐，料酒腌制10分钟，放在中间。9海米泡好备用。10锅热了，倒入泡好的海米，加入花椒水，生抽，鸡精，咸盐，料酒，蚝油开始煮。11把这些汁浇在摆好的菜上。12盖上锅盖开小火开始炖。13锅会有出水的现象，因为这样锅才会坚硬，但是大家放心没事的。14一直炖到冒起冒泡为止。15看看这锅漂亮的颜色，大家会不会很有食欲。16上面才上些小葱碎，漂亮又好吃17成品图18夹起一块来尝尝吧，很棒哦", "raw_material": "原料：牛肉、海带、莴笋、胡萝卜、黄瓜、鸡蛋、豆干、罐头午餐肉、金针菇、生菜、海米、葱姜蒜、料酒、蚝油、生抽、白砂糖。"}, "source_url": "https://home.meishichina.com/recipe-53511.html", "split": "foreign", "target_text": {"dish_name": "타진 한식 전골", "practice": "1모든 재료를 준비합니다. 오이, 당근, 팽이버섯, 쪽파, 말린 두부(도우간), 런천미트, 다시마, 줄기상추, 상추를 준비하세요.\n2말린 두부를 이등분하고, 런천미트도 같은 크기로 잘라 두부 사이에 끼운 뒤 쪽파 잎으로 묶어줍니다.\n3이 상태로 준비해 둡니다.\n4달걀은 지단을 부쳐 가늘게 채 썹니다.\n5줄기상추를 채 썹니다.\n6당근을 채 썰고, 이어서 오이, 다시마, 팽이버섯도 같은 길이로 채 썰어줍니다.\n7재료들을 냄비 안에 빙 둘러 담고, 상추는 가운데에 놓습니다.\n8소고기는 얇게 썰어 후춧가루, 소금, 맛술로 10분간 밑간한 뒤 가운데에 올립니다.\n9말린 새우는 물에 불려 준비합니다.\n10팬이 달궈지면 불린 새우를 넣고 화조수, 간장, 치킨스톡, 소금, 맛술, 굴소스를 넣어 끓이기 시작합니다.\n11만들어진 소스를 세팅해 둔 재료 위에 골고루 끼얹습니다.\n12냄비 뚜껑을 덮고 약불에서 뭉근하게 끓입니다.\n13조리 중에 수분이 생길 수 있는데, 이는 요리가 맛있게 완성되는 과정이니 걱정하지 않으셔도 됩니다.\n14김이 나고 보글보글 거품이 올라올 때까지 끓여줍니다.\n15냄비 속의 화려한 색감을 보세요, 정말 식욕을 돋우지 않나요?\n16마지막으로 다진 쪽파를 뿌려주면 보기에도 좋고 맛도 훌륭합니다.\n17완성 사진\n18한 점 집어서 맛보세요, 정말 최고예요", "raw_material": "원재료：소고기、다시마、줄기상추、당근、오이、계란、건두부、통조림 햄、팽이버섯、상추、말린 새우、대파, 생강, 마늘、맛술、굴소스、양조간장、백설탕。"}}
{"canonical_name_zh": "奥特曼冷面", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:0788982d90c7a43daa2f0c6d", "language": "Korean", "question_image_ids": {"dish_image": ["image:9e5ee7ebbc2f0764bd842173"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "奥特曼冷面", "practice": "1首先柠檬榨汁。2榨汁备用。3然后在碗里加柠檬汁，凉白开，白醋，糖，姜蒜水，鸡精，盐，生抽，放冰箱冷藏。4将冷面放在水里浸泡，泡软。5苹果打个花刀。6向番茄开刀。7番茄华丽变身~。8切蛋器切片。9泡软的冷面放在开水煮20秒迅速捞起过凉水，然后在用凉白开冲洗。10加上冰块，黄瓜，泡菜，装盘。11吃一口~酸爽过瘾啊。12奥特曼冷面奉上。", "raw_material": "原料：柠檬汁、白醋、糖、姜蒜水、鸡精、盐、生抽、冷面、苹果、番茄、煮鸡蛋、黄瓜、泡菜、冰块。   "}, "source_url": "https://home.meishichina.com/recipe-18926.html", "split": "foreign", "target_text": {"dish_name": "울트라맨 냉면", "practice": "1우선 레몬은 즙을 냅니다.2즙을 낸 뒤 따로 둡니다.3그다음 볼에 레몬즙, 식힌 끓인 물, 화이트 식초, 설탕, 생강마늘물, 치킨파우더, 소금, 양조간장을 넣고 냉장고에 넣어 냉장 보관합니다.4냉면 사리를 물에 담가 부드러워질 때까지 불립니다.5사과에 칼집을 넣어 모양을 냅니다.6토마토를 손질합니다.7토마토의 화려한 변신~.8에그 슬라이서로 얇게 썹니다.9불린 냉면을 끓는 물에 20초간 삶아 빠르게 건져 찬물에 헹군 뒤, 식힌 끓인 물로 다시 한번 헹굽니다.10얼음, 오이, 김치를 얹어 그릇에 담아냅니다.11한 입 먹어보면~ 새콤하고 시원한 맛이 일품이네요.12울트라맨 냉면 대령입니다.", "raw_material": "재료：레몬즙、식초、설탕、생강마늘물、치킨스톡、소금、양조간장、냉면、사과、토마토、삶은 계란、오이、김치、얼음。"}}
{"canonical_name_zh": "泡菜汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:0e0b5bc77f49fe5fb7d60020", "language": "Korean", "question_image_ids": {"dish_image": ["image:cebdd9f67d22b2d880a588b6"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "小文子出品~~[泡菜汤]", "practice": "1准备好原料.2锅里少油先炒肉.3出油后加入泡菜.4加入热水和辣椒酱.5加入金针菇.6加入小菌子.7加入洋葱.8加入油豆腐.9加入青椒.10成品11特写12特写", "raw_material": "原料：五花肉、泡菜、金针菇、菌子、洋葱、油豆腐、青椒、辣椒酱、大蒜叶。"}, "source_url": "https://home.meishichina.com/recipe-44865.html", "split": "foreign", "target_text": {"dish_name": "김치찌개", "practice": "1재료를 준비합니다.2팬에 기름을 약간 두르고 먼저 고기를 볶습니다.3기름이 나오면 김치를 넣습니다.4뜨거운 물과 고추장을 넣습니다.5팽이버섯을 넣습니다.6작은 버섯을 넣습니다.7양파를 넣습니다.8유부를 넣습니다.9청피망을 넣습니다.10완성11클로즈업12클로즈업", "raw_material": "재료: 삼겹살, 김치, 팽이버섯, 버섯, 양파, 유부, 청고추, 고추장, 마늘잎."}}
{"canonical_name_zh": "尖椒洋葱炒年糕", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:67dd823c68ad0cda965c533b", "language": "Korean", "question_image_ids": {"dish_image": ["image:c1f48b82ffad058422846879"], "practice_image": ["image:88c284083b42b2b6b05c96d6", "image:1b0140a63c241383dce05ce8", "image:af089491d75e4c76cdb8c9fa", "image:e3f42e65f416e8879bf92ca0", "image:c43cc686ef3a99b38726b0e7", "image:5ea812924f9f7f10b592950a", "image:48ebe0d881e4de1971fc23a6", "image:20856f3c3c260744761c7c47", "image:ace78cc908420372292845b9", "image:9c81a37ba921ecaaa6e4e258"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "尖椒洋葱炒年糕", "practice": "1食材：年糕条、尖椒（已清洗切成丝）、洋葱（已清洗切成丝）2将年糕条放在案板上切开，待用。3烧锅倒油烧热，下入切好的尖椒和洋葱翻炒一下。4接着，合入切好的年糕条翻炒一下。5然后，加适量的清水。6翻炒翻炒至熟。7最后，加适量的生抽。8加适量的盐。9加适量的味精。10味炒匀，即成。", "raw_material": "原料：年糕条、洋葱、尖椒、生抽、盐、味精。"}, "source_url": "https://home.meishichina.com/recipe-222446.html", "split": "foreign", "target_text": {"dish_name": "고추양파떡볶음", "practice": "1재료: 떡볶이 떡, 풋고추(씻어서 채 썬 것), 양파(씻어서 채 썬 것)2떡을 도마 위에 놓고 적당한 크기로 잘라 준비해 둡니다.3팬을 달궈 기름을 두른 뒤, 손질한 고추와 양파를 넣고 가볍게 볶습니다.4이어서 잘라둔 떡을 넣고 함께 볶습니다.5그다음 적당량의 물을 붓습니다.6재료가 익을 때까지 저어가며 볶습니다.7마지막으로 적당량의 간장을 넣습니다.8적당량의 소금을 넣습니다.9적당량의 조미료를 넣습니다.10양념이 고루 섞이도록 볶아주면 완성입니다.", "raw_material": "재료: 떡볶이 떡, 양파, 풋고추, 진간장, 소금, 미원."}}
{"canonical_name_zh": "快手泡菜", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:87caf07947e74360c8596ffa", "language": "Korean", "question_image_ids": {"dish_image": ["image:b796ff2abdb1e7fec1940b9c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "快手泡菜", "practice": "1食材。2切好红、青椒丝，拍好蒜泥。3将卷心菜切丝。4把卷心菜丝用盐水清洗干净。5把卷心菜沥干水份。6切好萝卜丝。7把萝卜丝和卷心菜丝放盆里。8带手套揉一下。9加入蒜泥和红椒10加入白醋，少许白糖。11加入红椒丝和青椒丝。12再揉几下就可以了。", "raw_material": "原料：卷心菜、白萝卜、红椒、青椒、蒜、盐、白醋、糖。"}, "source_url": "https://home.meishichina.com/recipe-170070.html", "split": "foreign", "target_text": {"dish_name": "즉석 파오차이", "practice": "1식재료. 2홍고추와 청고추를 채 썰고, 마늘을 다져 준비합니다. 3양배추를 채 썹니다. 4채 썬 양배추를 소금물에 깨끗이 씻습니다. 5양배추의 물기를 뺍니다. 6무를 채 썹니다. 7무채와 양배추채를 볼에 담습니다. 8장갑을 끼고 버무립니다. 9다진 마늘과 홍고추를 넣습니다. 10식초와 약간의 설탕을 넣습니다. 11채 썬 홍고추와 청고추를 넣습니다. 12다시 몇 번 더 버무리면 완성입니다.", "raw_material": "재료：양배추、무、홍고추、청고추、마늘、소금、식초、설탕。"}}
{"canonical_name_zh": "江白虾圆白菜年糕汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:d8c9e9412d44bc3361a52580", "language": "Korean", "question_image_ids": {"dish_image": ["image:f57534985813b5ea5ccf0a3f"], "practice_image": ["image:99bc1981748c5ed4582758f5", "image:ddde272d76455248e2c4ded5", "image:266710d52b319f70c60d13dc", "image:2df2fc4ac2f8b100788f2e8c", "image:ba08366ba6935ca4199d3122", "image:fef3600814dab5a0765ae708", "image:d075d49bdc2206af85f91a9c", "image:9c26eae92fc2d9ab191072ee"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "江白虾圆白菜年糕汤", "practice": "1食材：圆白菜（已清洗）、年糕、熟江白虾2将年糕放在案板上切成片，待用。3烧锅倒油烧热，下入已清洗好的圆白菜翻炒翻炒。4接着，加适量的清水煮开至熟。5然后，合入切好的年糕和熟江白虾翻动一下煮开。6最后，加适量的生抽。7加适量的盐。8调味翻匀，即可。", "raw_material": "原料：圆白菜、年糕、熟江白虾、生抽、盐。"}, "source_url": "https://home.meishichina.com/recipe-251905.html", "split": "foreign", "target_text": {"dish_name": "백새우 양배추 떡국", "practice": "1재료: 양배추(세척한 것), 떡, 익힌 흰새우2떡을 도마 위에 올려 편으로 썰어 준비해 둔다.3팬에 기름을 두르고 달군 뒤, 세척한 양배추를 넣고 볶는다.4이어서 적당량의 물을 붓고 익을 때까지 끓인다.5그런 다음 썰어 둔 떡과 익힌 흰새우를 넣고 가볍게 저어가며 끓인다.6마지막으로 적당량의 생추(간장)를 넣는다.7적당량의 소금을 넣는다.8양념이 고루 섞이도록 저어주면 완성이다.", "raw_material": "재료: 양배추, 떡, 자숙 백새우, 진간장, 소금."}}
{"canonical_name_zh": "汤年糕", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:5ed2208fa02c9983de8f2773", "language": "Korean", "question_image_ids": {"dish_image": ["image:9a2fb9478b7943b1623280e8"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "汤年糕", "practice": "1小虾米用温水泡软。（泡的水留着备用。）2干贝用温水泡软。（泡的水留着备用。）3腊肠和花枝丸切片。4里脊肉切片，用料酒和太白粉腌10分钟。5胡萝卜和鲜淮山去皮，切粗条。6香菇洗净,切小片。7大白菜切粗丝，洗干净。8葱切段备用。9年糕用温水稍泡软。10大汤锅放入鸡汤和适量的水，倒入虾米，干贝和泡的水，烧开，煮15分钟。11放入姜，香菇，花枝丸，里脊肉，胡萝卜，鲜淮山，腊肠煮开。12放入大白菜煮软。13放入年糕和葱段煮软，放盐调味即可。14汤很鲜，好吃。", "raw_material": "原料：年糕、腊肠、里脊肉、花枝丸、小虾米、大白菜、鲜淮山、胡萝卜、鲜香菇、干贝、葱、姜、鸡汤、盐、料酒、太白粉。"}, "source_url": "https://home.meishichina.com/recipe-15008.html", "split": "foreign", "target_text": {"dish_name": "떡국", "practice": "1작은 건새우를 미지근한 물에 담가 부드럽게 불린다. (불린 물은 따로 보관한다.)2건관자를 미지근한 물에 담가 부드럽게 불린다. (불린 물은 따로 보관한다.)3라창(중국식 소시지)과 갑오징어 완자는 편으로 썬다.4돼지고기 안심은 편으로 썰어 맛술과 감자 전분으로 10분간 밑간한다.5당근과 생마는 껍질을 벗기고 굵게 채 썬다.6표고버섯은 깨끗이 씻어 얇게 편 썬다.7배추는 굵게 채 썰어 깨끗이 씻는다.8대파는 토막 내어 준비한다.9떡은 미지근한 물에 잠시 담가 부드럽게 불린다.10큰 냄비에 닭 육수와 적당량의 물을 붓고 건새우, 건관자, 그리고 불린 물을 부어 끓어오르면 15분간 끓인다.11생강, 표고버섯, 갑오징어 완자, 돼지고기 안심, 당근, 생마, 라창을 넣고 끓인다.12배추를 넣어 부드러워질 때까지 익힌다.13떡과 대파를 넣어 말랑해질 때까지 끓인 후 소금으로 간을 맞추면 된다.14국물 맛이 매우 깊고 시원하며 맛있다.", "raw_material": "재료：떡, 라창, 돼지 안심, 오징어 볼, 말린 새우, 배추, 생마, 당근, 생표고버섯, 관자, 파, 생강, 닭 육수, 소금, 요리술, 전분."}}
{"canonical_name_zh": "泡菜年糕豆腐汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:060528973f244a83cf632081", "language": "Korean", "question_image_ids": {"dish_image": ["image:1939e02046edf172bcab39e2"], "practice_image": ["image:006ec289bc85120110beaa44", "image:c3d1a89584662e8e2ff292ec", "image:76d26ecae4bc9b0618de3b20", "image:90d5c5d4de29069a9393008f", "image:9901882386fa3d509afdfc91", "image:baf2c9f99e4ec213e38785a1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "泡菜年糕豆腐汤", "practice": "1准备所有的材料，年糕顺着缝隙切开，老豆腐用开水冲洗一下，切小块2自动锅中放入油，放入葱花，用手动功能加热，爆出葱花的香味3随后放入泡菜、豆腐、年糕，放入3杯清水4继续使用手动功能，火力通过旋转把手下面的旋钮，调到中大火力5开锅后放入一汤匙韩式辣椒酱，搅匀6继续用手动功能，火力调小，炖煮15分钟，年糕炖至非常软时，关火即可", "raw_material": "原料：泡菜、火锅年糕、老豆腐、韩式辣椒酱、植物油、葱花、清水。"}, "source_url": "https://home.meishichina.com/recipe-246721.html", "split": "foreign", "target_text": {"dish_name": "김치 떡 두부국", "practice": "1모든 재료를 준비하고, 떡은 결을 따라 썰어주며, 단단한 두부는 끓는 물에 헹궈준 뒤, 작은 크기로 썹니다2자동 조리 냄비에 기름을 두르고, 다진 파를 넣은 뒤, 수동 기능을 이용해 가열하여, 파 향을 냅니다3이어서 김치, 두부, 떡을 넣고, 물 3컵을 붓습니다4계속해서 수동 기능을 사용하며, 손잡이 하단의 노브를 돌려, 화력을 중강불로 조절합니다5물이 끓어오르면 고추장 1큰술을 넣고, 고루 풀어줍니다6계속해서 수동 기능을 사용하며, 화력을 줄이고, 15분간 뭉근히 끓여, 떡이 아주 부드러워지면, 불을 끄면 됩니다", "raw_material": "재료: 김치, 떡볶이 떡, 두부, 고추장, 식용유, 다진 파, 물."}}
{"canonical_name_zh": "泡菜炒红薯粉", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:32a9f5c264ff0b9f47efdf91", "language": "Korean", "question_image_ids": {"dish_image": ["image:6296a59a6e3453bd364e9e93"], "practice_image": ["image:43ff7a65ead417d7d6157182", "image:fb7475a01df1649d8e72764c", "image:379f0adbcf9b407f478472a0", "image:a3e549fdb70c1da9a73331d7", "image:13511a80854e0aba999dbb3f", "image:168b062cf6410b87bfa27249", "image:ccc272cb2a09ce915d02731b", "image:684f6a87450f0345e766782b", "image:3265e111c4fe2aa6652c36dd"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "泡菜炒红薯粉", "practice": "1准备好原材料；2烧热锅，放少许油，下入五花肉煸炒，直至炒出油脂，五花肉表面微微发黄；3再加入韩国泡菜继续煸炒；4加入适量的姜末翻炒均匀；5再放入韩式辣椒进去继续翻炒；6将泡软的红薯粉条倒入进去翻炒；7倒入适量的高汤或者水，大火煮上两、三分钟；8再加入适量的盐调味即可；9盛入碗中。", "raw_material": "原料：韩国泡菜、红薯粉丝、五花肉片、蒜泥、韩式辣椒酱、油盐。"}, "source_url": "https://home.meishichina.com/recipe-262066.html", "split": "foreign", "target_text": {"dish_name": "파오차이 당면 볶음", "practice": "1식재료를 준비합니다；2팬을 달구고 식용유를 약간 두른 뒤, 삼겹살을 넣어 기름이 충분히 나오고 겉면이 노릇노릇해질 때까지 볶습니다；3여기에 한국 김치를 넣고 계속해서 볶습니다；4다진 생강을 적당량 넣고 고루 볶아줍니다；5다시 한국식 고추를 넣고 계속해서 볶습니다；6불려둔 당면을 넣고 함께 볶습니다；7적당량의 육수나 물을 붓고 강불에서 2~3분간 끓입니다；8소금을 적당량 넣어 간을 맞춥니다；9그릇에 담아냅니다.", "raw_material": "재료: 배추김치, 당면, 삼겹살 슬라이스, 다진 마늘, 고추장, 식용유, 소금."}}
{"canonical_name_zh": "泡菜芝心年糕", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:3592aed0abbec4995760b05c", "language": "Korean", "question_image_ids": {"dish_image": ["image:cfe1f798bbbf070cf2a6a6c3"], "practice_image": ["image:67d0d5e31c662f29f00cbce4", "image:0906080dbc9d865b53fc4083", "image:4ac78cb5615be1ad35c20d28", "image:99967ae726cf745233c3a0da", "image:8cb9727535abb93f86fb4483", "image:4e481e1be5922c2b063d248b", "image:11a88bec2376e2c87a41991d", "image:fe3be4a4b8e085e4218d6643", "image:2f0d20f0e33309f858b557ab", "image:f69b3a4f549becd581392f3c"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "泡菜芝心年糕 | 您的年糕已投递，请签收！【独家】", "practice": "1食材准备2200g糯米粉+140g粘米粉(比例约3:2)，慢慢加水揉至光滑。3手心沾点油，将面团分成等大的小圆球。4轻轻压扁小圆球，将芝士包入面团中，揉成长条形状5将芝士年糕条放入蒸锅内，蒸10分钟左右。6将蒸好的年糕放入冷水中冷却片刻。7锅中热油，放入洋葱丝、葱、辣白菜炒出香味后，放入鱼豆腐、胡萝卜、白菜炒匀。8加适量水，放入年糕条和韩式辣酱炒匀。9中火收汁。10大功告成！", "raw_material": "原料：糯米粉、粘米粉、韩国辣白菜、马苏里拉芝士、洋葱、葱、鱼豆腐、胡萝卜、白菜、韩国辣酱。"}, "source_url": "https://home.meishichina.com/recipe-318169.html", "split": "foreign", "target_text": {"dish_name": "김치 치즈떡볶이", "practice": "1재료 준비\n2찹쌀가루 200g + 멥쌀가루 140g(비율 약 3:2)에 물을 조금씩 부어가며 매끄러운 반죽이 될 때까지 치댑니다.\n3손바닥에 기름을 살짝 묻히고 반죽을 같은 크기의 작은 원형으로 나눕니다.\n4작은 원형 반죽을 살짝 눌러 납작하게 만든 뒤 치즈를 넣고 감싸 길쭉한 모양으로 빚습니다.\n5치즈 떡을 찜기에 넣고 10분 정도 찝니다.\n6다 쪄진 떡을 찬물에 넣어 잠시 식힙니다.\n7팬에 기름을 두르고 채 썬 양파, 대파, 김치를 넣어 향을 낸 뒤 어묵, 당근, 배추를 넣고 고루 볶습니다.\n8적당량의 물을 붓고 떡과 고추장을 넣어 고루 섞으며 볶습니다.\n9중불에서 양념이 배도록 졸입니다.\n10완성입니다!", "raw_material": "재료: 찹쌀가루, 멥쌀가루, 배추김치, 모짜렐라 치즈, 양파, 대파, 어묵두부, 당근, 배추, 고추장."}}
{"canonical_name_zh": "泡菜锅", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:657c8b9f308ba6358c3fcd2a", "language": "Korean", "question_image_ids": {"dish_image": ["image:cf5199dd2c15cfc148127945"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "泡菜锅", "practice": "1西兰花切小朵，在盐水中浸泡5分钟，洗净捞起沥水。2金针菇也撕成小朵，在盐水中浸泡5分钟，洗净捞起沥水。3豆腐取出切厚片，我切了约1CM米厚。4培根切成约6CM长的段，火腿片一切四。5土豆切约0.5CM厚的片，在清水中浸泡防氧化变黑。6我用的泡菜本来就是切件泡菜，如果不是，把它切块，加上多多的泡菜汁7姜切3片，蒜头去皮切片。8准备蚝油1大勺，糖1小勺，本来还准备了约2克盐，后来没加。韩式辣椒酱也用1大勺。9还要一碗淘米水，最好是淘米第二遍的水，没有就用清水。10不粘锅少放点油，把培根煎一下，煎出肥油，但别煎得太厉害，煎得太硬口感不好。象图上这样卷曲的样子即可。11土豆片也煎到两面边缘焦黄，不煎也没事，煎过的土豆片容易煮烂。12下姜片和蒜片炒香。13下泡菜炒香。14砂锅中倒入淘米水，下培根和火腿片，先开小火5分钟后转大火。15不易软烂和耐煮的材料先下，土豆片下锅。16泡菜和姜蒜下锅。17煮到土豆软烂（你喜欢的程度），下西兰花和金针菇。18下蚝油。19下辣椒酱，搅匀后尝下味道，我觉得咸淡差不多了，准备的盐就没下，加了1小勺糖。20西兰花的软硬程度差不多了，下豆腐煮开。21别看满满一锅，只能装满一只700ML的焖烧杯，只够一个人吃。", "raw_material": "原料：韩式泡菜、内脂豆腐、培根、火腿片、西兰花、金针菇、土豆、韩式辣椒酱、淘米水、蚝油、白砂糖、姜、蒜头。"}, "source_url": "https://home.meishichina.com/recipe-575789.html", "split": "foreign", "target_text": {"dish_name": "김치찌개", "practice": "1브로콜리는 송이송이 작게 떼어 소금물에 5분간 담근 뒤, 깨끗이 씻어 건져내어 물기를 뺍니다. 2팽이버섯도 작게 찢어 소금물에 5분간 담근 뒤, 깨끗이 씻어 건져내어 물기를 뺍니다. 3두부는 꺼내어 도톰하게 써는데, 약 1CM 두께로 썹니다. 4베이컨은 약 6CM 길이로 썰고, 슬라이스 햄은 4등분 합니다. 5감자는 약 0.5CM 두께로 썰어 갈변을 방지하기 위해 찬물에 담가둡니다. 6저는 썰어 놓은 맛김치를 사용했는데, 통김치라면 적당한 크기로 썰고 김칫국물을 넉넉히 추가합니다. 7생강은 3편으로 슬라이스하고, 마늘은 껍질을 벗겨 편으로 썹니다. 8굴소스 1큰술, 설탕 1작은술을 준비합니다. 원래 소금도 2G 정도 준비했으나 나중에 넣지는 않았습니다. 고추장도 1큰술 준비합니다. 9쌀뜨물 한 그릇도 준비하는데, 두 번째 씻은 물이 가장 좋으며 없으면 그냥 생수를 사용합니다. 10코팅 팬에 기름을 살짝 두르고 베이컨을 구워 기름을 뺍니다. 너무 바짝 구우면 식감이 딱딱해지니 주의하며, 사진처럼 돌돌 말린 정도면 충분합니다. 11감자 슬라이스도 양면 가장자리가 노릇해질 때까지 굽습니다. 굽지 않아도 상관없으나, 구운 감자는 더 쉽게 뭉근해집니다. 12편생강과 편마늘을 넣어 향이 올라올 때까지 볶습니다. 13김치를 넣고 함께 볶아 향을 냅니다. 14뚝배기에 쌀뜨물을 붓고 베이컨과 햄을 넣은 뒤, 먼저 약불에서 5분간 끓이다가 강불로 바꿉니다. 15잘 익지 않거나 오래 끓여야 하는 재료부터 넣습니다. 먼저 감자 슬라이스를 넣습니다. 16볶아둔 김치와 생강, 마늘을 넣습니다. 17감자가 원하는 정도로 부드럽게 익으면 브로콜리와 팽이버섯을 넣습니다. 18굴소스를 넣습니다. 19고추장을 넣고 잘 저어준 뒤 간을 봅니다. 간이 적당해서 준비한 소금은 넣지 않았고, 설탕 1작은술을 추가했습니다. 20브로콜리가 적당히 익으면 두부를 넣고 한소끔 끓입니다. 21냄비에 가득 차 보이지만 700ML 보온 도시락 하나에 다 들어가는 양으로, 딱 1인분입니다.", "raw_material": "재료: 한국식 김치, 연두부, 베이컨, 슬라이스 햄, 브로콜리, 팽이버섯, 감자, 고추장, 쌀뜨물, 굴소스, 백설탕, 생강, 마늘."}}
{"canonical_name_zh": "清爽玉米寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:ffca4af87e5ede55e9702254", "language": "Korean", "question_image_ids": {"dish_image": ["image:32746a8c4283f33a5c47bbe1"], "practice_image": ["image:0616607204be4b10de511996", "image:d6747c23bf618bc717e0afc9", "image:f007dc0402aa3bb2a0eb1354"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "清爽玉米寿司", "practice": "1准备好材料，熟玉米，米饭，黄瓜2将玉米拨出粒，黄瓜切条3在一个小碗里面调好寿司醋（3勺白醋2勺糖1/2小勺盐），搅拌到糖盐都融化4倒进蒸好的米饭中拌匀5取一张海苔，把米饭平铺在上面，注意尾部留出一点不要铺6涂上一条沙拉酱，然后抹平7在涂有沙拉酱的地方撒上玉米粒8再铺上一条黄瓜9然后利用竹帘卷起来10切成小段就可以享用了", "raw_material": "原料：米饭、熟玉米、黄瓜、寿司海苔、沙拉酱。"}, "source_url": "https://home.meishichina.com/recipe-129596.html", "split": "foreign", "target_text": {"dish_name": "さっぱりコーン寿司", "practice": "1. 材料を準備する。ゆでたトウモロコシ、ご飯、キュウリ。2. トウモロコシの粒を外し、キュウリを棒状に切る。3. 小さなボウルにすし酢（白酢大さじ3、砂糖大さじ2、塩小さじ1/2）を合わせ、砂糖と塩がすべて溶けるまで混ぜる。4. 蒸したご飯に加えて、よく混ぜ合わせる。5. 海苔を1枚取り、ご飯を上に平らに広げる。このとき、巻き終わり側は少し残して、ご飯を広げないようにする。6. マヨネーズを一筋のせ、平らにならす。7. マヨネーズを塗った部分にトウモロコシの粒を散らす。8. その上にキュウリを1本並べる。9. 竹製の巻きすを使って巻く。10. 食べやすい長さに切れば、できあがり。", "raw_material": "材料：ご飯、ゆでたトウモロコシ、キュウリ、寿司用海苔、マヨネーズ。"}}
{"canonical_name_zh": "电饭锅韩式烤鸡蛋", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:f8145cc8ea18d120f57fe0b0", "language": "Korean", "question_image_ids": {"dish_image": ["image:5a3d334808b9ed5c2872b27c"], "practice_image": ["image:04eaa31a2844f0e8a6a6a269", "image:abd8fe9b3cdefe9a73ad9334", "image:ed582a92dea13e5ab5e77354", "image:fdcbd75fa6475d53c3f6abeb", "image:43d9a6d1f831d90fad8faf9c", "image:cf37b8ff27fada5cf210c0eb", "image:21baa32788ea6f289520daba", "image:9023e0a8010d4a6539bd4058", "image:d76cf36ef6642af26cdb3a22", "image:9f24a8cefcf39df3e026f905"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "电饭锅韩式烤鸡蛋", "practice": "1鸡蛋从冰箱拿出来，泡在温水里至室温状态。2换水加入醋。3泡10-15分钟。（泡醋水可以使鸡蛋更好入味）4电饭锅铺上打湿的蒸垫纸或厨房纸。5放入鸡蛋，撒上盐焗鸡粉和盐。（沒盐焗鸡粉也可多放1匙盐。）6倒入鸡蛋一半的水，选快煮键煮至完成。（我是晚上煮，保温到第二天早上。）7好了。为啥少了1个？老公早上班，吃掉了。8放了盐焗鸡粉，看起来脏脏的。9剥开看看，里面焦香，黄黄的部分非常Q。10是不是很漂亮，很有食欲？", "raw_material": "原料：鸡蛋、醋、盐、盐焗鸡粉。"}, "source_url": "https://home.meishichina.com/recipe-577593.html", "split": "foreign", "target_text": {"dish_name": "전기밥솥 구운 계란", "practice": "1계란을 냉장고에서 꺼내 실온 상태가 될 때까지 미지근한 물에 담가둡니다.\n2물을 갈아준 뒤 식초를 넣습니다.\n310-15분 동안 담가둡니다. (식초물에 담그면 계란에 간이 더 잘 뱁니다)\n4전기밥솥에 물에 적신 찜 시트나 키친타월을 깝니다.\n5계란을 넣고 염국계분(소금구이 치킨 가루)과 소금을 뿌립니다. (염국계분이 없다면 소금을 1큰술 더 넣어도 됩니다.)\n6계란의 절반 높이까지 물을 붓고, 쾌속 취사 버튼을 눌러 조리를 완료합니다. (저는 밤에 조리해서 다음 날 아침까지 보온 상태로 둡니다.)\n7다 됐습니다. 왜 하나가 모자랄까요? 남편이 일찍 출근하면서 먹어버렸네요.\n8염국계분을 넣어서 겉모습은 조금 지저분해 보일 수 있습니다.\n9껍질을 까보면 속은 구수한 향이 나고, 노란 부분은 식감이 아주 쫄깃합니다.\n10정말 예쁘고 먹음직스럽지 않나요?", "raw_material": "재료: 계란, 식초, 소금, 소금구이 치킨 파우더."}}
{"canonical_name_zh": "素杂烩", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:f437609fdec564765df002be", "language": "Korean", "question_image_ids": {"dish_image": ["image:97baed0c01c3ac08db030d8d"], "practice_image": ["image:bc6e3b05e11b277a2f7bed24", "image:6b34be35d12cb87cff5fef62", "image:49e250c966c621e93d9df7df", "image:c7971d24e0a69cd556de3673", "image:9c2020b25fd4c4580a6c8944", "image:240900b101d0020211bd6eba"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "看韩剧学做韩式料理——素杂烩", "practice": "1胡萝卜洗净去皮，切成细丝。2炒锅放油烧热，下入胡萝卜丝，翻炒至断生，成盘备用。3菠菜洗净切段，只用茎部。煮锅放水，放少许盐和几滴色拉油，烧开。下入菠菜焯烫，然后用冷水冲凉，备用。4粉丝先用冷水泡软，煮锅放水烧开，下入粉丝煮熟，然后用冷水冲凉，备用。5把粉丝、胡萝卜丝、菠菜放入不锈钢盆中。加入调料：韩式辣酱、盐、味精、香油、白糖。6用手把调料和食材抓均即可。一定要用手啊。我个人认为这样拌出来的菜味道更好。", "raw_material": "原料：粉丝、胡萝卜、菠菜、韩式辣酱、盐、白糖、味精、色拉油、香油。"}, "source_url": "https://home.meishichina.com/recipe-78730.html", "split": "foreign", "target_text": {"dish_name": "채소 잡채", "practice": "1당근은 깨끗이 씻어 껍질을 벗기고 가늘게 채 썹니다.\n2프라이팬에 기름을 두르고 달군 뒤, 채 썬 당근을 넣고 숨이 죽을 정도로 볶아 접시에 덜어 둡니다.\n3시금치는 씻어서 적당한 길이로 자르되 줄기 부분만 사용합니다. 냄비에 물을 붓고 소금 약간과 식용유 몇 방울을 넣어 끓입니다. 시금치를 넣어 데친 후 찬물에 헹궈 식혀 둡니다.\n4당면은 먼저 찬물에 불려 부드럽게 만든 뒤, 냄비에 물을 끓여 당면을 넣어 삶고 찬물에 헹궈 식혀 둡니다.\n5당면, 당근채, 시금치를 스테인리스 볼에 담습니다. 양념으로 고추장, 소금, 조미료, 참기름, 설탕을 넣습니다.\n6손으로 양념과 재료를 골고루 버무려 줍니다. 반드시 손을 사용해야 합니다. 개인적으로 이렇게 버무려야 맛이 더 좋다고 생각합니다.", "raw_material": "재료: 당면, 당근, 시금치, 고추장, 소금, 설탕, MSG, 식용유, 참기름."}}
{"canonical_name_zh": "韩式拌黄瓜", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:891e0d6624273d14f304a491", "language": "Korean", "question_image_ids": {"dish_image": ["image:eb22c769e7701095893771af"], "practice_image": ["image:292fbbfb665491aaeb80faf6", "image:0ffbb04fd3e447d74eaa7047", "image:e5b04294814f015223420133", "image:e06fd2b8f5c79226ad568846", "image:791d8fb1e1dd5bfded35df65", "image:3b8190243b97a649f5868736", "image:ba0d008ae19de2ab9f43bdc6", "image:69d66ca89186064706744537"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "简单好吃的韩式拌黄瓜", "practice": "1将干辣椒面、白糖、味精、盐一起放入盆中。2搅拌均匀，用滚烫的热水烫开，晾凉备用。3大蒜剥皮，剁成蒜末，加入晾凉的辣椒水中拌匀。4新鲜的黄瓜洗净，去掉头和尾，切成寸段。5香菜、韭菜洗净，切成段。6将做法3加入黄瓜中。7加入香菜和韭菜段，戴上一次性手套，抓拌均匀。8拌好的黄瓜会出很多水，正好可以慢慢腌制，会越来越入味；放入冰箱冷藏，随时吃随时取。", "raw_material": "原料：黄瓜、韭菜、香菜、盐、白糖、味精、干辣椒面、蒜、开水。"}, "source_url": "https://home.meishichina.com/recipe-59610.html", "split": "foreign", "target_text": {"dish_name": "오이무침", "practice": "1고춧가루, 설탕, 조미료(미원), 소금을 함께 볼에 넣습니다.2골고루 섞은 뒤, 펄펄 끓는 뜨거운 물을 부어 풀어주고 식혀서 준비합니다.3마늘은 껍질을 벗겨 다진 뒤, 식힌 고추물에 넣어 잘 섞어줍니다.4신선한 오이는 깨끗이 씻어 양 끝을 제거하고 3~4cm 길이로 썹니다.5고수와 부추는 씻어서 적당한 길이로 썹니다.63의 양념을 오이에 넣습니다.7고수와 부추를 넣고 일회용 장갑을 낀 뒤 골고루 버무립니다.8버무린 오이에서 수분이 많이 나오는데, 이 상태로 천천히 절여지며 맛이 점점 깊어집니다; 냉장고에 냉장 보관하며 언제든 꺼내 먹습니다.", "raw_material": "재료: 오이, 부추, 고수, 소금, 설탕, 미원, 고춧가루, 마늘, 끓인 물."}}
{"canonical_name_zh": "紫菜包饭（剩饭版）", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:46fcd7bbb3a103e4c5d69a29", "language": "Korean", "question_image_ids": {"dish_image": ["image:b2cc2d18e9ab9207e83c5552"], "practice_image": ["image:28ea9d15cb866482bf3e1a3b", "image:49478eadf4efb42383b52305", "image:42b4f3d4c14bfd36f59d9fd8", "image:528750c9be963a47da8aa786", "image:1ef140ecf52ac2021d226b48", "image:71c39451163c085480c40b01", "image:41e06a6634c5308ecafab109", "image:326fc3c83b210955c483368b"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "紫菜包饭——剩饭剩菜版", "practice": "1中午剩的一些菜，玉米虾仁可以直接用，四季豆太宽，切丝做准备，开始没切太多，做的时候要多少切多少，比较方便。2把蟹肉棒煮熟，水了加了一点点盐。3将每根蟹肉棒切为4小根。4蒸了一碗糯米饭，稀一点或者干一点，看自己喜欢的口感决定。5拌饭，糯米饭、剩米饭、白醋、盐、味精一起调配好，拌匀，放冷。6准备开始卷饭团啦，把要包的东西都放进去，红红的那个是番茄酱哈，我喜欢吃。7其实包了三根，拍的时候第一根已经切了。8OK！完工咯！紫菜饭团，或者寿司？一直不懂紫菜饭团和寿司的区别，求解答。", "raw_material": "原料：剩米饭、糯米饭、紫菜、四季豆、蟹肉棒、玉米、虾仁、番茄酱、白醋、盐、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-39308.html", "split": "foreign", "target_text": {"dish_name": "남은 재료 김밥", "practice": "1점심때 남은 반찬 중 옥수수 새우볶음은 그대로 사용하고, 껍질콩은 폭이 너무 넓으니 채 썰어서 준비합니다. 처음부터 많이 썰지 말고 만들면서 필요한 만큼씩 써는 것이 편리합니다. 2게맛살을 삶아줍니다. 물에 소금을 약간 넣습니다. 3게맛살 한 개를 4등분으로 길게 자릅니다. 4찹쌀밥 한 공기를 쪄냅니다. 질게 할지 고슬하게 할지는 취향에 따른 식감에 맞춰 결정합니다. 5밥 양념하기. 찹쌀밥, 남은 찬밥, 화이트 식초, 소금, 미원을 함께 넣고 고루 섞은 뒤 식힙니다. 6이제 주먹밥을 말 준비를 합니다. 안에 넣을 재료들을 모두 넣습니다. 붉은색 소스는 제가 좋아하는 케첩입니다. 7사실 세 줄을 말았는데, 사진 찍을 때 첫 번째 줄은 이미 자른 상태였습니다. 8OK! 완성입니다! 김 주먹밥일까요, 아니면 스시일까요? 김 주먹밥과 스시의 차이를 늘 모르겠는데, 답변 부탁드려요.", "raw_material": "재료: 남은 밥, 찹쌀밥, 김, 껍질콩, 게맛살, 옥수수, 새우살, 케첩, 식초, 소금, 치킨스톡."}}
{"canonical_name_zh": "清新小卷", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:af833e9996ba0e73c9ec86a2", "language": "Korean", "question_image_ids": {"dish_image": ["image:f47728ba353038f3cdd272be"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "#花样美食#清新小卷", "practice": "1准备一下材料先准备如下材料，（本来想放个鸡蛋，后来没有）1，首先降米淘净，放到电饭煲内煮饭，等待饭熟的时间我们做以下准备2黄瓜整根切成粗条3火腿也是如此切开4黄萝卜也是切条5带米饭煮好6将米饭盛入一个大碗中7向里面加入适量的米醋、白糖、芝麻、鸡精，再加入少量的盐（因为紫菜本身就是咸味的）8拌匀9将紫菜平铺在卷帘上10放适量拌好的米饭，铺上切好的各种食料11利用卷帘卷好12卷好之后的样品13分别切成1cm长的小块就好", "raw_material": "原料：紫菜、黄萝卜、黄瓜、火腿肠、大米、白糖、米醋、芝麻、盐、鸡精、竹卷帘。"}, "source_url": "https://home.meishichina.com/recipe-378460.html", "split": "foreign", "target_text": {"dish_name": "산뜻한 미니 롤", "practice": "1재료를 먼저 준비합니다. (원래는 달걀을 넣으려 했으나, 넣지 않았습니다.) 1，먼저 쌀을 깨끗이 씻어 전기밥솥에 넣고 취사합니다. 밥이 익는 동안 다음의 준비 과정을 진행합니다. 2오이를 통째로 굵게 채 썹니다. 3햄도 마찬가지로 썹니다. 4단무지도 채를 썹니다. 5밥이 다 될 때까지 기다립니다. 6밥을 큰 볼에 옮겨 담습니다. 7적당량의 쌀식초, 설탕, 참깨, 치킨 파우더를 넣고 소금을 약간 추가합니다. (김 자체에 간이 되어 있기 때문입니다.) 8골고루 버무립니다. 9김발 위에 김을 평평하게 폅니다. 10양념한 밥을 적당량 올리고, 손질해 둔 각종 재료를 얹습니다. 11김발을 이용하여 단단하게 맙니다. 12다 만 후의 형태입니다. 13각각 1cm 정도의 길이로 썰어주면 됩니다.", "raw_material": "재료：김、단무지、오이、햄、쌀、설탕、식초、깨、소금、치킨파우더、김발。"}}
{"canonical_name_zh": "蜜汁胡萝卜年糕", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:e6e1a9c6eff694947786b014", "language": "Korean", "question_image_ids": {"dish_image": ["image:95ebb6fb50858f072fdcf103"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "蜜汁胡萝卜年糕", "practice": "1准备材料，胡萝卜洗净去掉外皮（很脏）；2年糕切小块；3胡萝卜切小的滚刀块；4锅里入水烧开，放入年糕煮；5煮至年糕全部浮起时，捞出；6把酱油、蚝油、白糖调拌在小碗里；7炒锅入油，放入葱花炒出香味；放入胡萝卜翻炒；8用锅铲顺着锅边加入少量的清水；9翻炒片刻，倒入调好的料汁；10加入适量的清水，盖盖，大约炖10分钟；11炖至胡萝卜已断生，但不是软烂的程度，放入年糕；12翻炒一会，年糕全部沾上汤汁，即可起锅。", "raw_material": "原料：胡萝卜、火锅年糕、油、酱油、蚝油、白糖、葱花。"}, "source_url": "https://home.meishichina.com/recipe-213180.html", "split": "foreign", "target_text": {"dish_name": "꿀소스 당근 떡", "practice": "1재료를 준비하고, 당근은 씻어서 껍질을 벗깁니다(매우 지저분함); 2떡은 작은 조각으로 썹니다; 3당근은 작은 크기로 어긋썰기 합니다; 4냄비에 물을 끓여 떡을 넣고 삶습니다; 5떡이 모두 떠오르면 건져냅니다; 6작은 볼에 간장, 굴소스, 설탕을 섞어 양념장을 만듭니다; 7팬에 식용유를 두르고 다진 파를 볶아 향을 낸 뒤, 당근을 넣어 볶습니다; 8뒤집개를 이용해 팬 가장자리를 따라 소량의 물을 붓습니다; 9잠시 볶다가 준비한 양념장을 붓습니다; 10적당량의 물을 붓고 뚜껑을 덮어 약 10분간 조립니다; 11당근이 설익지 않을 정도로 익고 너무 무르지 않은 상태가 되면 떡을 넣습니다; 12잠시 더 볶아 떡에 양념이 골고루 배면 완성입니다.", "raw_material": "재료: 당근, 훠궈 떡, 식용유, 간장, 굴소스, 설탕, 다진 파."}}
{"canonical_name_zh": "西葫芦煎", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:c59cbe606d0656670e6b4aed", "language": "Korean", "question_image_ids": {"dish_image": ["image:f2c346e8123659f752bdd0da"], "practice_image": ["image:305e9ad768bc1ff5bb04881d", "image:99f246a9bc3711df8761f9d2", "image:020a76e42e6939acc0bff3c3", "image:abcaf86ebec8a54dbad143ea", "image:d1194814a02bdea169c55265", "image:969126ed715129fe3733928e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "西葫芦煎 （韩国乡色）", "practice": "1我选的西葫芦比较大后来我又加了个鸡蛋正常2只鸡蛋足以。2西葫芦切片，放入保鲜袋里，随即倒入面粉，拉紧袋口，摇晃西葫芦两面均匀粘上面粉，备用。3鸡蛋两只筷子搅拌，加入适量葱花，少许白胡椒粉，两面粘好面粉的西葫芦用筷子蘸西葫芦同样两面裹上鸡蛋。4锅热后放少量橄榄油（食用油也可以）煎至金黄翻个。5煎至两面金黄取出放盘。6外酥里嫩美味出炉喽！", "raw_material": "原料：西葫芦、鸡蛋、面粉、食盐、白胡椒粉、葱花。"}, "source_url": "https://home.meishichina.com/recipe-265674.html", "split": "foreign", "target_text": {"dish_name": "애호박전", "practice": "1제가 고른 애호박이 비교적 큰 편이라 나중에 달걀을 하나 더 추가했는데, 보통은 달걀 2알이면 충분합니다.2애호박을 납작하게 썰어 위생 비닐봉지에 넣고, 이어서 밀가루를 부은 뒤 봉지 입구를 꽉 잡고 흔들어 애호박 양면에 밀가루가 골고루 묻도록 준비해 둡니다.3달걀 2알을 젓가락으로 풀고 적당량의 다진 파, 약간의 백후추를 넣습니다. 밀가루를 묻힌 애호박을 젓가락으로 집어 동일하게 양면에 달걀물을 입힙니다.4팬이 달궈지면 올리브유(식용유도 가능)를 소량 두르고 노릇노릇해질 때까지 부친 뒤 뒤집어 줍니다.5양면이 노릇노릇하게 구워지면 꺼내어 접시에 담습니다.6겉은 바삭하고 속은 촉촉한 맛있는 요리 완성입니다", "raw_material": "재료: 애호박, 계란, 밀가루, 소금, 흰 후추가루, 다진 파."}}
{"canonical_name_zh": "酸甜辣酱烤五花肉", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:a847916c690984db53dcb4ef", "language": "Korean", "question_image_ids": {"dish_image": ["image:f81603bd924f3c210d3e9b72"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "酸甜辣酱烤五花肉", "practice": "1五花肉去皮切片。2将腌料放入小碗拌匀。3用拌匀的腌料腌制五花肉20-30分钟。4烤箱预热200度，将腌制好的五花肉放进烤箱烤18-20分钟即可。", "raw_material": "原料：五花肉、酸甜酱、黑胡椒酱、淡酱油、蒜粉。"}, "source_url": "https://home.meishichina.com/recipe-19373.html", "split": "foreign", "target_text": {"dish_name": "매콤새콤 삼겹살 구이", "practice": "1삼겹살은 껍질을 제거하고 얇게 썹니다. 2양념 재료를 작은 볼에 넣고 골고루 섞습니다. 3잘 섞인 양념장에 삼겹살을 20-30분 동안 재워둡니다. 4오븐을 200도로 예열하고, 양념한 삼겹살을 오븐에 넣어 18-20분간 구우면 완성입니다.", "raw_material": "재료: 삼겹살, 스위트 앤 사워 소스, 블랙페퍼 소스, 진간장, 마늘가루."}}
{"canonical_name_zh": "金枪鱼寿司拼盘", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:78dbc1423b6624537c12f0d2", "language": "Korean", "question_image_ids": {"dish_image": [], "practice_image": ["image:1dbfea6edc2e8a136f093ad9", "image:a65a88a24ba24921969d1697", "image:3a6c5c7aec0988149244bed1"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "金枪鱼寿司拼盘", "practice": "1取适量米饭，根据个人口味加一点盐，再加一些苹果醋拌好，如果有寿司醋更好了。2将黄瓜、火腿、黄萝卜切成条状。这种萝卜在网上都卖的。3鸡蛋煎成饼，切条4铺好紫菜，铺好一层米饭，将四种材料放在中下部分，最顶端少放点米饭。5卷好，卷紧6再取一些米饭，铺在食用袋或保鲜膜上卷好。7切成小段，将紫菜剪成比饭团高1-2CM，包在饭团外面，上面铺上金枪鱼即可。", "raw_material": "原料：米饭、金枪鱼罐头、鸡蛋、紫菜、萝卜条、火腿、黄瓜、盐、苹果醋。"}, "source_url": "https://home.meishichina.com/recipe-208023.html", "split": "foreign", "target_text": {"dish_name": "ツナ寿司盛り合わせ", "practice": "1. 適量のご飯を取り、好みで少量の塩を加え、さらにりんご酢を少し加えて混ぜる。寿司酢があれば、なおよい。2. きゅうり、ハム、黄色い大根を細長く切る。このような大根はネットでも販売されている。3. 卵を薄焼きにし、細切りにする。4. 海苔を広げ、ご飯を一層敷き、4種類の材料を中央よりやや下の部分に置く。いちばん上にはご飯を少なめに置く。5. きつく巻く。6. さらにご飯を少し取り、食品用袋またはラップの上に広げて巻く。7. 小さく切り分け、海苔をおにぎりより1～2cm高くなるように切り、おにぎりの外側を包む。上にツナをのせれば完成。", "raw_material": "材料：ご飯、ツナ缶、卵、海苔、大根の細切り、ハム、きゅうり、塩、りんご酢。"}}
{"canonical_name_zh": "韩国泡菜炒饭", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:f247edae0c1de2d9ef292834", "language": "Korean", "question_image_ids": {"dish_image": ["image:9991c3e2f92cf03b4d25e97e"], "practice_image": ["image:2e6c4ee5187fc356d3107dac", "image:ad015fc92a47aae4f145354a", "image:e6e233d05260180a227a1f84", "image:ef385201d670a3b6a357c74b", "image:49aa659eb535c2f56b91a9fc", "image:83ca792c11e7d7d8f936ed2c", "image:eaee04017b3db57518377523", "image:411fa87ca08acb2b1b12bad2"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "【韩国泡菜炒饭】", "practice": "1将所有材料准备好，胡萝卜去皮切丁，香菇切丁，猪肉切条或切丁都可，泡菜沥干水分切碎2锅内倒入油加热，倒入香菇丁炒出香味3把猪肉条加入到香菇丁中，翻炒至肉条变色4加入切碎的泡菜，继续翻炒均匀5加入一小匙辣酱，喜欢吃的就加多点，炒匀6再加入熟米饭，充分翻炒至米饭无结块，撒入少许鸡精调料，炒匀7上色后，淋入少许香油，拌匀即可装盘（中途无需再加盐，因为泡菜和辣酱本身咸味足够）8另取一锅煎一个鸡蛋，放于炒饭上，可添加喜欢的海苔食用，也可省略", "raw_material": "原料：熟米饭、韩国泡菜、胡萝卜、鸡蛋、猪肉、香菇、即食海苔、韩式辣酱、植物油、香油。"}, "source_url": "https://home.meishichina.com/recipe-196710.html", "split": "foreign", "target_text": {"dish_name": "김치볶음밥", "practice": "1 모든 재료를 준비한다. 당근은 껍질을 벗겨 깍둑썰기하고, 표고버섯도 깍둑썰기한다. 돼지고기는 채썰거나 깍둑썰기 모두 가능하며, 김치는 물기를 짜낸 후 잘게 썬다.\n2 팬에 기름을 두르고 가열한 뒤, 깍둑썰기한 표고버섯을 넣고 향이 올라올 때까지 볶는다.\n3 표고버섯에 돼지고기를 넣고 고기의 색이 변할 때까지 볶는다.\n4 다진 김치를 넣고 계속해서 골고루 볶는다.\n5 고추장 1작은술을 넣고(기호에 따라 양을 조절), 고르게 볶는다.\n6 익힌 밥을 넣고 밥알이 뭉치지 않도록 충분히 볶은 뒤, 조미료(치킨 파우더 등)를 약간 뿌려 고루 볶는다.\n7 색이 골고루 입혀지면 참기름을 약간 두르고 잘 버무려 접시에 담아낸다 (김치와 고추장 자체에 간이 충분하므로 조리 중간에 소금을 추가할 필요가 없다).\n8 별도의 팬에 달걀 프라이를 만들어 볶음밥 위에 올린다. 기호에 따라 김가루를 곁들여 먹어도 좋으며 생략 가능하다.", "raw_material": "재료: 밥, 김치, 당근, 계란, 돼지고기, 표고버섯, 조미김, 고추장, 식용유, 참기름."}}
{"canonical_name_zh": "韩国泡菜秘制五花肉卷", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:5904c1b854d1510f48fa8c7f", "language": "Korean", "question_image_ids": {"dish_image": ["image:fc5e4ccfb0b3fdc253e993bd"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩国泡菜秘制五花肉卷", "practice": "1把买回来的五花肉洗净，放进烧开水的锅里，加入姜、八角，在清水里煮30分钟；2把买回的韩国泡菜，切片，用一个乐扣保鲜盒装起来放进冰箱保鲜那一层冰一下；3把煮好的五花肉出去盛盘，沥干水备用；4热锅热油，放入煮好的五花肉，注意猪皮一面放进油锅里，把猪皮的一面煎成金黄；5在煎的过程中适当的把五花肉立起来，使其更好地把五花肉两边的部分猪油煎出来，这样到时候吃起来才肥而不腻；6把煎好的五花肉盛盘待凉，把锅里煎出来多余的油倒出一点，留一点在锅里备用；7将五花肉切成1厘米左右的肉片；8把切好的五花肉放进刚才的煎锅里，大火烧热，倒入生抽、老抽、料酒、蒜片、姜片，盖上锅盖中火焖1分钟，使其爆出香味；9打开锅盖，加入适量高汤（开始煮五花肉的汤）、耗油、糖、佐料、精盐，加上锅盖小火焖15分钟，使其更加充分入味；再打开锅盖，加入适量鸡精、胡椒粉、香油，转为大火，使其充分收汁。10从冰箱取出韩国泡菜铺平在盘子里，放上秘制好的五花肉片；11然后用韩国泡菜将秘制五花肉包裹成卷；12取出洗净的一根香菜，放在韩国泡菜秘制五花肉卷下面；13把香菜的两头系上即可。14一道甜辣香味，肥而不腻，荤素搭配的层层美味是不是很让您唇齿留香啊？！", "raw_material": "原料：韩国泡菜、五花肉、姜、蒜、八角、香菜、料酒、生抽、白糖、佐料、香油、胡椒粉、老抽。"}, "source_url": "https://home.meishichina.com/recipe-6397.html", "split": "foreign", "target_text": {"dish_name": "특제 김치 삼겹살 말이", "practice": "1 구입한 삼겹살을 깨끗이 씻어 끓는 물에 넣고 생강, 팔각과 함께 30분간 삶습니다; 2 구입한 배추김치를 썰어 밀폐 용기에 담아 냉장실에 넣어 차갑게 보관합니다; 3 잘 삶아진 삼겹살은 건져내어 접시에 담고 물기를 빼서 준비합니다; 4 팬에 기름을 두르고 가열한 뒤 삶은 삼겹살을 넣습니다. 이때 돼지껍질 부분이 팬 바닥에 닿게 하여 껍질 면을 노릇노릇하게 굽습니다; 5 굽는 과정에서 삼겹살을 적절히 세워 양옆의 지방이 충분히 빠져나오게 합니다. 이렇게 해야 나중에 먹을 때 느끼하지 않고 고소합니다; 6 노릇하게 구워진 삼겹살은 접시에 덜어 식히고, 팬에 남은 과도한 기름은 조금 따라낸 뒤 소량의 기름만 남겨둡니다; 7 삼겹살을 약 1cm 두께의 편으로 썹니다; 8 썬 삼겹살을 다시 팬에 넣고 센 불로 가열하며 진간장, 노추(노사두), 맛술, 편마늘, 편생강을 넣습니다. 뚜껑을 덮고 중간 불에서 1분간 조려 향이 배게 합니다; 9 뚜껑을 열고 적당량의 육수(삼겹살 삶은 물), 굴소스, 설탕, 양념, 소금을 넣은 뒤 다시 뚜껑을 덮고 약불에서 15분간 조려 간이 충분히 배게 합니다. 다시 뚜껑을 열어 치킨스톡, 후춧가루, 참기름을 약간 넣고 센 불로 올려 소스가 충분히 졸아들게 합니다. 10 냉장고에서 김치를 꺼내 접시에 넓게 펴고, 그 위에 비법 양념으로 조린 삼겹살을 올립니다; 11 그다음 배추김치로 삼겹살을 돌돌 말아 롤을 만듭니다; 12 깨끗이 씻은 고수 한 줄기를 꺼내 김치 삼겹살 롤 아래에 놓습니다; 13 고수 줄기의 양끝을 묶어주면 완성입니다. 14 매콤달콤한 향과 느끼하지 않은 맛, 고기와 채소의 조화가 어우러진 이 별미의 여운이 입안 가득 오래도록 남지 않나요?", "raw_material": "재료：한국 김치、삼겹살、생강、마늘、팔각、고수、맛술、진간장、설탕、양념、참기름、후춧가루、노추。"}}
{"canonical_name_zh": "青海大王海鲜面", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:9f2e38fd44436da81770a33e", "language": "Korean", "question_image_ids": {"dish_image": ["image:18504d08618af3e8f0e5266a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "【韩国】青海大王海鲜面", "practice": "1准备材料，锅洗净，煮锅热水洗锅，倒掉擦干，虾剪开背抽去虾线，绿豆芽、香葱洗净2锅里大火煮开水，放入意面煮至八成熟捞出到凉水中3用煮意面的水焯下绿豆芽捞凉水中4继续焯水，把鱿鱼须、鱿鱼花焯水5把虾、螃蟹焯水至红色捞出6倒掉水，洗干净锅，擦干，倒入橄榄油7烧六七成热放入拍碎的蒜爆香8放入虾、螃蟹炒下9倒入料酒10放入鱿鱼花、鱿鱼须，洒入胡椒粉11放入韩式辣酱、蕃茄酱中火炒下12放入意面、绿豆芽，炒匀，加入适量水，使汤汁不那么浓稠13加入盐、糖翻匀14关火淋入香油拌匀，洒上香葱就可以吃了", "raw_material": "原料：大虾、意大利直心面条、螃蟹、鱿鱼花、鱿鱼须、橄榄油、蒜、香葱、绿豆芽、糖、香油、料酒、胡椒粉、盐、水、蕃茄酱、韩式辣酱。"}, "source_url": "https://home.meishichina.com/recipe-309459.html", "split": "foreign", "target_text": {"dish_name": "청해 대왕 짬뽕", "practice": "1재료를 준비하고 냄비를 깨끗이 씻은 뒤, 끓는 물로 냄비를 헹궈내고 물기를 닦아낸다. 새우는 등 쪽을 갈라 내장을 제거하고 숙주나물과 쪽파는 씻어서 준비한다2냄비에 센 불로 물을 끓여 파스타 면을 넣고 8할 정도 익을 때까지 삶아 건져낸 뒤 찬물에 담가둔다3파스타 삶은 물에 숙주나물을 살짝 데쳐 찬물에 담근다4계속해서 같은 물에 오징어 다리와 오징어 꽃(칼집 오징어)을 데친다5새우와 게가 붉은색으로 변할 때까지 데친 후 건져낸다6물을 버리고 냄비를 깨끗이 씻어 물기를 닦은 뒤 올리브오일을 두른다7기름이 6~70% 정도 달궈지면 으깬 마늘을 넣어 향이 나도록 볶는다8새우와 게를 넣고 볶는다9맛술을 붓는다10오징어 꽃과 오징어 다리를 넣고 후춧가루를 뿌린다11고추장과 토마토 소스를 넣고 중불에서 볶는다12파스타 면과 숙주나물을 넣어 골고루 볶고, 소스가 너무 걸쭉하지 않도록 적당량의 물을 추가한다13소금과 설탕을 넣어 잘 버무린다14불을 끄고 참기름을 둘러 섞어준 뒤, 쪽파를 뿌려 완성한다", "raw_material": "재료：대하、스파게티 면、게、오징어(칼집)、오징어 다리、올리브유、마늘、쪽파、숙주나물、설탕、참기름、맛술、후춧가루、소금、물、토마토 케첩、고추장。"}}
{"canonical_name_zh": "韩式冷面", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:6d87c88cd7d9f2c5c65a32e9", "language": "Korean", "question_image_ids": {"dish_image": ["image:a03f3a545cd8e694e98d7ffd"], "practice_image": ["image:aad1c9a7e74197df0e1ce6e7", "image:0d65b047263898a175d6338a", "image:21d6d24dec896bfe69c8389e", "image:1904c7227c3120632f6cc158", "image:6623eab704f29e8430f518c9", "image:c62bd23a446db7688d6794aa"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式冷面—-—夏天里最过瘾的那一碗面", "practice": "1食材：辣白菜，黄瓜，卤鸡蛋，芝麻，蒜，葱，香菜，鸡蛋煮熟，黄瓜切丝，蒜拍碎，香葱、香草切末2凉开水倒入碗中，白糖、盐、白醋、生抽，香葱、香菜、蒜末、芝麻油搅匀。把切好的黄瓜丝放入碗中浸泡，把碗放进冰箱冷藏室1小时以上。3冷面用冷水泡软，粘在一起的地方用手撕开，清洗干净，沥干水分。（我买的干冷面所以泡的时间会久一点），煮半锅开水，将冷面下入沸水中煮2分钟左右至熟后捞出4用冷水冲凉5可以多换几遍冷水清洗，口感好一些。（看到这只大手了没，先森看我动作太慢，他急着吃，这不自己动手洗了）6把冷面放入碗中，鸡蛋对半切开摆上，再摆上黄瓜丝和辣白菜、撒上香葱香菜末，撒上芝麻即可。（喜欢的可以在加入蒜蓉辣酱或者辣椒油又是别样的味道）", "raw_material": "原料：干荞麦冷面、白糖、盐、白醋、生抽、芝麻油。"}, "source_url": "https://home.meishichina.com/recipe-128531.html", "split": "foreign", "target_text": {"dish_name": "냉면", "practice": "1재료: 배추김치, 오이, 삶은 달걀, 깨, 마늘, 파, 고수. 달걀은 완숙으로 삶고, 오이는 채 썰며, 마늘은 으깨고 쪽파와 고수는 잘게 다져서 준비한다.\n2볼에 식힌 끓인 물을 붓고 설탕, 소금, 화이트 식초, 진간장, 다진 쪽파, 고수, 다진 마늘, 참기름을 넣어 잘 섞는다. 채 썬 오이를 볼에 넣어 담근 후, 냉장고 신선실에 1시간 이상 넣어 차갑게 보관한다.\n3냉면 면을 찬물에 담가 불리고, 서로 붙어 있는 부분은 손으로 떼어낸 뒤 깨끗이 씻어 물기를 뺀다. (건냉면의 경우 불리는 시간을 조금 더 길게 잡는다.) 냄비에 물을 반 정도 채워 끓인 후, 끓는 물에 면을 넣고 약 2분간 삶아 익힌 뒤 건져낸다.\n4찬물에 헹궈 열기를 식힌다.\n5찬물을 여러 번 갈아가며 헹궈내면 식감이 더욱 쫄깃해진다. (이 커다란 손이 보이시나요? 남편이 제가 너무 느리다며 배고프다고 직접 나서서 면을 씻어주네요.)\n6그릇에 냉면 면을 담고 삶은 달걀을 반으로 잘라 올린 뒤, 채 썬 오이와 배추김치를 얹고 다진 쪽파, 고수, 깨를 뿌려 완성한다. (취향에 따라 다진 마늘 양념장이나 고추기름을 추가하면 색다른 맛을 즐길 수 있다.)", "raw_material": "재료: 건메밀냉면, 설탕, 소금, 식초, 진간장, 참기름."}}
{"canonical_name_zh": "韩式卤味干豆腐丝咸菜", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:19e1b59a9fd2a6a25491f285", "language": "Korean", "question_image_ids": {"dish_image": ["image:46d18640e6e1941c7bd9c423"], "practice_image": ["image:c0532b876efd3dcf9dd27af8", "image:b8363a45d1fa0b7e0cbf8854", "image:9a7a9845eb3bcb1ddd32d5b7", "image:aa1ac5aa4da5f70147df7e04", "image:abae352c05df0cacfe6b537f", "image:bfb3a6e20e6ebb8d484dc1bc"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式卤味干豆腐丝咸菜", "practice": "1干豆腐，要选这要厚的2切丝3辅料切好备用4锅里放油，建议多放点，带油开了，放所有辅料，然后放干豆腐5翻炒三分钟左右，倒入老抽，辣椒，花椒，水，小火炖6汤汁全部烤干后，关火，出锅", "raw_material": "原料：干豆腐、老抽、葱、姜、蒜、干辣椒。"}, "source_url": "https://home.meishichina.com/recipe-376481.html", "split": "foreign", "target_text": {"dish_name": "건두부무침", "practice": "1건두부, 두툼한 것을 골라야 합니다2채 썹니다3부재료를 썰어 준비해 둡니다4팬에 기름을 두르는데, 넉넉히 두르는 것을 추천하며, 기름이 달궈지면 모든 부재료를 넣고, 그다음에 건두부를 넣습니다53분 정도 볶다가, 노추, 고추, 화조, 물을 붓고, 약불로 졸입니다6국물이 완전히 졸아들면, 불을 끄고, 그릇에 담아냅니다", "raw_material": "재료：건두부、노추、대파、생강、마늘、건고추。"}}
{"canonical_name_zh": "韩式吮指炸鸡翅", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:6598523edeac2ea4ef5736ec", "language": "Korean", "question_image_ids": {"dish_image": ["image:3fb5d7aaf5d9bb99033419bb"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式吮指炸鸡翅", "practice": "1准备好需要的食材。2把鸡翅泡在水里15分钟左右，把血水去除并清洗干净，沥干水分。3为了让鸡翅更好更快的入味，用刀把鸡翅面上划2-3刀。4往鸡翅内加入盐、黑胡椒和姜片。5用筷子把调味料和鸡翅拌匀，也可以直接用手抓匀，腌制30分钟。6腌制完毕后，给鸡翅裹上一层玉米淀粉。7开大火，在锅内倒入适量的食用油。8食用油加至7～8分热时，把鸡翅放入锅中转中火炸制，鸡翅放入锅时不要急于翻动，大约1～2分钟后再去翻动。9鸡翅炸至金黄色，约10分钟左右即可捞出，然后再入锅复炸一次备用。10在锅内倒入适量食用油，加入干辣椒、葱白、姜片、蒜蓉炒香。11加入又伊鲜酱油、甜辣酱、蜂蜜混合均匀。12加入炸好的鸡翅，翻炒几下。13让鸡翅裹上慢慢的酱汁，最后撒入花生翻动下即可出锅。14非常好吃，好吃得停不下来了！15成品图。16成品图。", "raw_material": "原料：鸡翅、干辣椒、甜辣酱、又伊鲜酱油、蜂蜜、熟花生、葱白、姜片、蒜、盐、玉米淀粉、食用油、黑胡椒。"}, "source_url": "https://home.meishichina.com/recipe-397762.html", "split": "foreign", "target_text": {"dish_name": "양념치킨 윙", "practice": "1필요한 재료를 준비합니다. 2닭날개를 물에 15분 정도 담가 핏물을 제거하고 깨끗이 씻은 후 물기를 뺍니다. 3양념이 더 잘 배고 빠르게 스며들도록 닭날개 표면에 칼집을 2~3번 냅니다. 4닭날개에 소금, 흑후추, 생강편을 넣습니다. 5젓가락으로 양념과 닭날개를 고루 버무립니다. 손으로 직접 버무려도 좋으며, 30분간 재워둡니다. 6마리네이드가 끝나면 닭날개에 옥수수 전분 옷을 입힙니다. 7강불을 켜고 팬에 식용유를 적당량 붓습니다. 8기름 온도가 170~180도(7~8할) 정도 올라오면 닭날개를 넣고 중불로 줄여 튀깁니다. 닭날개를 넣자마자 바로 뒤집지 말고, 약 1~2분 후에 뒤집어 줍니다. 9닭날개가 황금빛이 돌 때까지 약 10분 정도 튀긴 후 건져냅니다. 그 다음 다시 한번 팬에 넣어 바삭하게 복튀김(두 번 튀기기)하여 준비합니다. 10팬에 식용유를 적당량 두르고 건고추, 대파 흰 부분, 생강편, 다진 마늘을 넣어 향이 나도록 볶습니다. 11우이셴 간장, 스위트 칠리소스, 꿀을 넣고 고루 섞습니다. 12튀겨 놓은 닭날개를 넣고 빠르게 볶아줍니다. 13닭날개에 소스가 듬뿍 코팅되도록 버무린 뒤, 마지막으로 땅콩을 뿌리고 가볍게 섞어 완성합니다. 14정말 맛있어서 손이 멈추질 않아요! 15완성 사진. 16완성 사진.", "raw_material": "재료: 닭날개, 건고추, 스위트 칠리소스, 유이셴 간장, 꿀, 볶은 땅콩, 대파(흰 부분), 편생강, 마늘, 소금, 옥수수 전분, 식용유, 흑후추."}}
{"canonical_name_zh": "韩式大酱汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:2d77f193d0ff8699805cf5bd", "language": "Korean", "question_image_ids": {"dish_image": ["image:1ee461aae34255afe14ac8db"], "practice_image": ["image:e5eb18b837a369f129974ba0", "image:3db556cf241c61ef592ff806", "image:d8fc490f630a7e54430ee7d9", "image:4548c0e211608102a170bc32", "image:9fe866cb575fe43011f42b8c", "image:8857e53ee0e17aa3955130d8", "image:fa16b0150775a9083c56ad80", "image:2d53bf5059cb42cc84f47616", "image:2cbf4702779bfd82868c7221"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式大酱汤-继续周末的美食", "practice": "1将淘米水放入锅中，等待煮开的时间里准备其他食材。2豆腐切块。3青红椒切片，葱姜切段。4黄豆芽开水中笊一会儿备用。5虾洗净，蟹柳切成小段。6西葫芦和胡萝卜，香菇切片，金针菇洗净去根，海带丝洗净切段，青菜洗净。7淘米水烧开后，加入2勺大酱，1勺辣椒酱，1勺鱼露和半勺甜面酱。8然后依次放入备好的食材，不易熟的先放，青菜等后放。9打一个鸡蛋，当开锅后倒入锅内，轻轻搅拌开来。待再次开锅，就可装碗开吃了。", "raw_material": "原料：虾、蟹柳、香菇、金针菇、豆腐、西葫芦、黄豆芽、海带丝、鸡蛋、青椒、红椒、小葱、姜、鱼露、大酱、辣椒酱、甜面酱。"}, "source_url": "https://home.meishichina.com/recipe-19061.html", "split": "foreign", "target_text": {"dish_name": "된장찌개", "practice": "1쌀뜨물을 냄비에 붓고, 물이 끓는 동안 다른 식재료를 준비합니다. 2두부는 깍둑썰기합니다. 3청고추와 홍고추는 어슷썰고, 대파와 생강은 토막 냅니다. 4콩나물은 끓는 물에 살짝 데쳐 건져 둡니다. 5새우는 깨끗이 씻고, 게맛살은 짧은 토막으로 자릅니다. 6애호박과 당근, 표고버섯은 편으로 썰고, 팽이버섯은 씻어 밑동을 제거합니다. 다시마채는 씻어 적당한 길이로 자르고, 채소는 깨끗이 씻습니다. 7쌀뜨물이 끓어오르면 된장 2큰술, 고추장 1큰술, 액젓 1큰술, 춘장 반 큰술을 넣습니다. 8그다음 준비한 재료를 순서대로 넣는데, 잘 익지 않는 것부터 넣고 채소류는 나중에 넣습니다. 9달걀을 풀어 국물이 끓어오를 때 넣고 가볍게 저어줍니다. 다시 한번 끓어오르면 그릇에 담아 완성합니다.", "raw_material": "재료：새우、맛살、표고버섯、팽이버섯、두부、애호박、콩나물、다시마채、계란、청고추、홍고추、쪽파、생강、액젓、된장、고추장、춘장。"}}
{"canonical_name_zh": "韩式拌海带丝", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:463e6198118572b7117404bc", "language": "Korean", "question_image_ids": {"dish_image": ["image:e9ce7c16a5202754afc82272"], "practice_image": ["image:60412e4a7025c1391359aa64", "image:49b9bd99c10576d4928119cc", "image:6136c82b45d6d121a7ad0c6d", "image:304897186ff1f7efc6157cea", "image:dad1ce8abbde71ba1554d248", "image:b71d658af5e464cd5c666e74"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式拌海带丝", "practice": "1海带洗净切细丝。海带是自己泡发的。2放入开水中煮5分钟，捞出过凉水沥干。3洋葱切丝，大葱切圈。4把所有辅料放入碗中搅匀，根据自己的口味增减。5把海带丝、洋葱和大葱放入大碗中。6加入料汁拌匀。", "raw_material": "原料：海带丝、洋葱、大葱、韩式辣酱、辣椒面、生抽、醋、香油、芝麻、蒜泥、白糖。"}, "source_url": "https://home.meishichina.com/recipe-510342.html", "split": "foreign", "target_text": {"dish_name": "미역줄기무침", "practice": "1다시마는 깨끗이 씻어 가늘게 채 썹니다. 다시마는 직접 불린 것을 사용했습니다.2끓는 물에 넣고 5분간 삶은 뒤, 건져내어 찬물에 헹구고 물기를 뺍니다.3양파는 채 썰고, 대파는 송송 썹니다.4모든 양념 재료를 볼에 넣고 잘 섞어줍니다. 입맛에 따라 양을 조절하십시오.5다시마채와 양파, 대파를 큰 볼에 담습니다.6양념장을 넣고 고루 버무립니다.", "raw_material": "재료: 다시마채, 양파, 대파, 고추장, 고춧가루, 진간장, 식초, 참기름, 통깨, 다진 마늘, 설탕."}}
{"canonical_name_zh": "韩式杏鲍菇盖饭", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:2660578e9e18bd187a0673ff", "language": "Korean", "question_image_ids": {"dish_image": ["image:80ebcf21bd88a6d6145270c1"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式杏鲍菇盖饭", "practice": "1我们先来准备食材，准备一些里脊肉，超市里有专门弄出来的问一下就可以了。2解冻好切成均匀的薄片。【新手觉得肉不好切的买回来以后清洗一下放冷冻室冻一会儿有点儿硬的时候就很好切了】3杏鲍菇尽量挑新鲜一些小一点嫩一点的。4清洗干净的杏鲍菇切成薄片而待用。5生姜大蒜切沫。6洋葱切细丝儿。7这种就是韩式辣酱面一般地方都有的。8刚才准备好的材料放进一个大一点的容器，加入两大勺辣酱，耗油辣椒粉，生抽。【还可以加点雪碧，我这里没有放】鸡粉9彻底抓匀腌制一会儿。10香菜是必不可少的，不喜欢的就用别的。11锅里上油，腌制好的食材倒进去，略炒一会儿。12加少许香油。13差不多炒好的时候香菜倒进去。14最后撒少许白芝麻出锅即可。15煮好的白米饭盛进碗里，上面盖上炒好的菜菜是不是看着就很有食欲操作不难，可以提前一晚腌制好，切好放冰箱第二天起来炒一下就行。16生活，在喜怒哀乐间走走停停。不知道会遇见什么，只知道阳光这么好，别辜负了今天。​​​​", "raw_material": "原料：里脊肉、杏鲍菇、生姜、洋葱、辣酱、蚝油、生抽、辣椒粉、香菜、芝麻。"}, "source_url": "https://home.meishichina.com/recipe-411771.html", "split": "foreign", "target_text": {"dish_name": "한국식 새송이버섯 덮밥", "practice": "1먼저 식재료를 준비합니다. 등심을 준비해 주시고, 마트에 손질된 것이 있는지 문의하시면 됩니다.\n2해동된 고기는 일정한 두께의 얇은 편으로 썹니다. 【초보자분들은 고기 썰기가 어렵다면, 세척 후 냉동실에 잠시 넣어 살짝 얼었을 때 썰면 훨씬 수월합니다】\n3새송이버섯은 가급적 신선하고 크기가 작으며 연한 것으로 고릅니다.\n4깨끗이 씻은 새송이버섯은 얇게 썰어 준비해 둡니다.\n5생강과 마늘은 다집니다.\n6양파는 가늘게 채 썹니다.\n7이것이 바로 시중에서 흔히 볼 수 있는 한국식 고추장입니다.\n8방금 준비한 재료들을 큰 용기에 담고 고추장 2큰술, 굴소스, 고춧가루, 진간장을 넣습니다. 【사이다를 조금 넣어도 좋지만, 저는 넣지 않았습니다】 치킨파우더도 추가합니다.\n9양념이 골고루 배도록 충분히 버무려 잠시 재워둡니다.\n10고수는 필수 재료이지만, 싫어하신다면 다른 채소로 대체하셔도 됩니다.\n11팬에 기름을 두르고 양념한 재료를 넣어 잠시 볶아줍니다.\n12참기름을 약간 넣습니다.\n13거의 다 볶아졌을 때 고수를 넣습니다.\n14마지막으로 통깨를 약간 뿌려 마무리하면 완성입니다.\n15갓 지은 흰쌀밥을 그릇에 담고 그 위에 볶은 요리를 얹어주면 정말 먹음직스러워 보이지 않나요? 조리법이 어렵지 않아 전날 밤에 미리 재료를 썰어 양념한 뒤 냉장고에 넣어두면, 다음 날 일어나서 바로 볶기만 하면 됩니다.\n16삶은 희로애락 사이를 걷다 멈추기를 반복합니다. 어떤 일을 마주하게 될지는 알 수 없지만, 햇살이 이토록 좋으니 오늘 하루를 헛되이 보내지 마시길 바랍니다.​​​​", "raw_material": "재료：돼지고기 안심、새송이버섯、생강、양파、고추 소스、굴소스、진간장、고춧가루、고수、참깨。"}}
{"canonical_name_zh": "韩式泡菜豆腐汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:0d2da9d7a386c318e2e6688e", "language": "Korean", "question_image_ids": {"dish_image": ["image:8860ebe2a5a51ce9ed47df06"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式泡菜豆腐汤", "practice": "1取斋外斋内酯豆腐一块，取掉包装盒，切成小块备用（取出豆腐的正确方法：撕开封口膜之前，先用手沿着盒子四边拍一下，在盒底任意1个角剪开一条小缝，最后撕开封口膜，倒扣在盘碟中，便可轻松揭开盒子）。2五花肉下锅炒出油脂，加入姜、蒜末去腥。3加入泡菜炒出水，放入一勺辣椒面和半勺韩式辣酱。4加入清水倒入豆腐煮十分钟，再加入洋葱、西葫芦、金针菇和绿豆芽，然后放入适量蒜末、生抽、蚝油、盐、鸡精调味。5等到配菜熟了即可出锅，撒上葱花和红辣椒点缀。", "raw_material": "原料：斋外斋内酯豆腐、五花肉、姜、蒜、葱花、红辣椒、泡菜、洋葱、西葫芦、金针菇、绿豆芽、生抽、蚝油、盐、鸡精、辣椒面、韩式辣酱。"}, "source_url": "https://home.meishichina.com/recipe-533667.html", "split": "foreign", "target_text": {"dish_name": "김치찌개", "practice": "1연두부 한 모를 준비하여 포장 용기를 제거한 뒤, 작은 조각으로 썰어 준비합니다(연두부를 꺼내는 올바른 방법: 실링 필름을 벗기기 전, 먼저 손으로 용기 사방을 가볍게 두드리고 용기 바닥의 한쪽 모서리에 작은 구멍을 냅니다. 그 후 실링 필름을 벗겨 접시에 뒤집어 놓으면 용기를 쉽게 분리할 수 있습니다). 2팬에 삼겹살을 넣고 기름이 나올 때까지 볶다가, 다진 생강과 다진 마늘을 넣어 잡내를 제거합니다. 3김치를 넣고 수분이 배어 나올 때까지 볶은 후, 고춧가루 1큰술과 고추장 1/2큰술을 넣습니다. 4물을 붓고 두부를 넣어 10분간 끓인 뒤, 양파, 애호박, 팽이버섯, 숙주나물을 넣습니다. 그다음 적당량의 다진 마늘, 진간장, 굴소스, 소금, 치킨스톡을 넣어 간을 맞춥니다. 5부재료가 다 익으면 완성이며, 송송 썬 파와 홍고추를 고명으로 올려 마무리합니다.", "raw_material": "재료: 쟈이와이쟈이 연두부, 삼겹살, 생강, 마늘, 다진 파, 홍고추, 김치, 양파, 애호박, 팽이버섯, 숙주나물, 진간장, 굴소스, 소금, 치킨파우더, 고춧가루, 고추장."}}
{"canonical_name_zh": "韩式海味大酱汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:d2059cf4f747c0ac2798ec0c", "language": "Korean", "question_image_ids": {"dish_image": ["image:4bd8febf874b6d4a29045503"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式海味大酱汤", "practice": "1准备好所有的食材。2蛤蜊用淡盐水浸泡吐尽泥沙。3豆腐切片用淡盐水浸泡10分钟。4准备好调味料。5小鱼干去内脏炒至片刻去腥味。6汤锅中加入适量的清水放入小鱼干。7蒜瓣切末，葱切段。8取一个小碗放入30克大酱和10克辣椒酱，用清水调开。9小鱼干煮上5分钟后放入蛤蜊煮至张嘴关火。10把煮蛤蜊的水过滤一下，倒入砂锅。11萝卜，胡萝卜，口蘑洗净切片。12把砂锅中再倒入适量淘米水煮开。13放入洗净的大虾。14再放入萝卜和蘑菇。15加入料酒。16大火煮开撇去浮沫。17放入调好的大酱汁搅拌均匀。18煮开后继续撇去浮沫。195分钟后再加入西葫芦。20加入豆腐继续煮至3分钟。21加入少许盐。22再放入胡椒粉。23最后放入煮过的蛤蜊。24大火煮开后加入葱段和蒜末。25淋入香油。26再次煮开关火即好。", "raw_material": "原料：蛤蜊、熟大海虾、豆腐、西葫芦、萝卜、口蘑、小鱼干、蒜瓣、葱段、韩式大酱、韩式辣椒酱、盐、料酒、胡椒粉、香油。"}, "source_url": "https://home.meishichina.com/recipe-44991.html", "split": "foreign", "target_text": {"dish_name": "해물된장찌개", "practice": "1모든 재료를 준비합니다.2조개는 연한 소금물에 담가 해감합니다.3두부는 편으로 썰어 연한 소금물에 10분간 담가둡니다.4양념을 준비합니다.5국물용 멸치는 내장을 제거하고 잠시 볶아 비린내를 없앱니다.6냄비에 적당량의 물을 붓고 멸치를 넣습니다.7마늘은 다지고 대파는 토막 썹니다.8작은 그릇에 된장 30g과 고추장 10g을 넣고 물에 풀어줍니다.9멸치를 5분간 끓인 후 조개를 넣고 입을 벌릴 때까지 끓인 뒤 불을 끕니다.10조개 삶은 물을 거른 후 뚝배기에 붓습니다.11무, 당근, 양송이버섯은 씻어서 편으로 썹니다.12뚝배기에 다시 적당량의 쌀뜨물을 붓고 끓입니다.13씻어둔 대하를 넣습니다.14무와 버섯을 넣습니다.15맛술을 넣습니다.16센 불에서 끓어오르면 거품을 걷어냅니다.17만들어 둔 된장 양념을 넣고 고루 섞습니다.18끓어오르면 계속해서 거품을 걷어냅니다.195분 후에 애호박을 넣습니다.20두부를 넣고 3분간 더 끓입니다.21소금을 약간 넣습니다.22후춧가루를 넣습니다.23마지막으로 삶아두었던 조개를 넣습니다.24센 불로 끓인 후 대파와 다진 마늘을 넣습니다.25참기름을 두릅니다.26다시 한번 끓어오르면 불을 끕니다.", "raw_material": "재료: 바지락, 익힌 대하, 두부, 애호박, 무, 양송이버섯, 멸치, 마늘, 대파, 된장, 고추장, 소금, 맛술, 후춧가루, 참기름."}}
{"canonical_name_zh": "韩式海鲜大酱汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:4f8dba2649af1efdfd268a2a", "language": "Korean", "question_image_ids": {"dish_image": ["image:d58ecfd16640d85bad9f068c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式海鲜大酱汤", "practice": "1花蛤快速吐泥法：花蛤放入盆中，加清水，两盆扣在一起，上下震荡十几次。2这是震荡出的泥沙，反复换水冲洗，多重复震荡几次，直到盆底见不到泥沙就可以了，最后冲洗干净，再加些清水备用3所有主要食材，淘米水要第二次的4大虾去须，挑虾线，豆腐切块，西葫芦、土豆切厚片，金针菇撕开，葱花、蒜末、姜片备好，黄豆芽洗净去根，青红辣椒切小丁51大勺韩国大酱，加入淘米水中，用勺子搅拌均匀至溶解61大勺韩国辣酱，加入大酱淘米水中，也用勺子搅拌至完全溶解（韩国大酱、辣酱都比较稠，先搅拌溶解再煮开，否则很容易扒底）7大酱和辣酱全部搅动溶解后，加两片姜片，开火煮沸8汤沸腾后下入土豆片，先煮两分钟（土豆片煮到绵软才最好吃，所以先下。土豆片不要切太薄，否则容易煮化了）9再下入豆腐10黄豆芽11西葫芦片（控制好火力，因为1人份石锅比较小，加入这么多食材会越来越较满，尽量使用小火，小心别溢锅）目前加入的所有食材，先煮大约5分钟，这时可以尝尝咸淡，决定是否需要再适当加盐，加入少许鸡精12最后下入大虾、花蛤、韩国辣白菜、青红辣椒，煮至花蛤打开，大虾变红13加入蒜末，关火14戴隔热手套，迅速端离灶台，放置于石锅隔热底托上，趁热上桌（石锅的保温性能很好，迅速上桌之后，还能够保持1分钟左右的沸腾，这时撒些葱花）15搭配一碗米饭，再配些韩国辣白菜之类的小菜16内容丰富，热辣滚烫17有菜有饭，又有汤18吃的时候，把米饭泡入热汤中19来上这样一大口，是何等的满足，太好吃了。", "raw_material": "原料：大虾、花蛤、豆腐、西葫芦、土豆、黄豆芽、金针菇、青红辣椒、韩国辣白菜、姜片、蒜末、葱花、淘米水、韩国辣酱、韩国大酱、盐、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-279654.html", "split": "foreign", "target_text": {"dish_name": "해물 된장찌개", "practice": "1바지락의 빠른 해감법: 바지락을 볼에 담고 깨끗한 물을 부은 뒤, 다른 볼을 뚜껑처럼 덮어 위아래로 10여 회 강하게 흔들어 줍니다. 2흔들어서 나온 이물질과 모래를 확인한 뒤, 물을 갈아가며 여러 번 헹구고 볼 바닥에 모래가 보이지 않을 때까지 흔드는 과정을 반복합니다. 마지막으로 깨끗이 씻어낸 뒤 물에 담가 준비합니다. 3모든 주재료를 준비하며, 쌀뜨물은 두 번째 씻은 물을 사용합니다. 4대하는 수염을 자르고 내장을 제거하며, 두부는 깍둑썰기하고 애호박과 감자는 도톰하게 편 썰기 합니다. 팽이버섯은 가닥가닥 떼어내고 다진 파, 다진 마늘, 생강 저민 것을 준비하며, 콩나물은 씻어서 뿌리를 다듬고 청·홍고추는 잘게 다지듯 썹니다. 5쌀뜨물에 한국 된장 1큰술을 넣고 숟가락으로 고르게 저어 완전히 풀어줍니다. 6된장을 푼 쌀뜨물에 한국 고추장 1큰술을 넣고 역시 완전히 풀릴 때까지 저어줍니다. (된장과 고추장은 농도가 되직하므로 끓기 전에 미리 저어서 풀어주어야 바닥에 눌어붙지 않습니다.) 7된장과 고추장이 완전히 풀리면 생강 2쪽을 넣고 불을 켜서 끓입니다. 8국물이 끓어오르면 감자를 먼저 넣고 2분간 끓입니다. (감자는 푹 익어 부드러워야 맛있으므로 먼저 넣습니다. 너무 얇게 썰면 부서질 수 있으니 주의하십시오.) 9이어서 두부를 넣습니다. 10콩나물을 넣습니다. 11애호박을 넣습니다. (1인용 뚝배기는 크기가 작아 재료가 가득 찰 수 있으니 불 조절을 잘하여 넘치지 않게 약불로 끓입니다.) 현재 들어간 모든 재료를 약 5분간 끓인 뒤, 간을 보고 기호에 따라 소금을 추가하거나 치킨스톡을 약간 넣습니다. 12마지막으로 대하, 바지락, 배추김치, 청·홍고추를 넣고 바지락 입이 벌어지고 대하가 붉게 변할 때까지 끓입니다. 13다진 마늘을 넣고 불을 끕니다. 14주방 장갑을 끼고 즉시 뚝배기를 옮겨 받침대 위에 올려 뜨거울 때 상에 내놓습니다. (뚝배기는 보온성이 뛰어나 상 위에서도 1분 정도 보글보글 끓으므로 이때 다진 파를 뿌려줍니다.) 15공깃밥 한 그릇과 배추김치 등 밑반찬을 곁들입니다. 16내용물이 풍성하며 뜨겁고 얼큰합니다. 17요리와 밥, 국물을 모두 즐길 수 있습니다. 18드실 때 밥을 뜨거운 국물에 말아 먹습니다. 19크게 한 입 먹으면 그 무엇보다 큰 만족감을 주며 정말 맛있습니다.", "raw_material": "재료: 대하, 바지락, 두부, 애호박, 감자, 콩나물, 팽이버섯, 청·홍고추, 배추김치, 편생강, 다진 마늘, 다진 파, 쌀뜨물, 고추장, 된장, 소금, 치킨스톡."}}
{"canonical_name_zh": "韩式炸酱面", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:e267265c53ff63d1c530f9ca", "language": "Korean", "question_image_ids": {"dish_image": ["image:9de26b0e524fa55040427b94"], "practice_image": ["image:1642652733e07358e4dbf454", "image:6ad622fda4c42cfedcb0f8e0", "image:b148ceba23582819b284204b", "image:7aebfb53dd5edc5cc956cde1", "image:42d824c4bdc4529b52aa1f64", "image:2d759648c7d51803cb24ed25", "image:709d326d6345dd5294b1cdbe", "image:0bff35399826d2e1e78e693e"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式炸酱面——亲民版", "practice": "1胡萝卜、香菇、卷心菜切小粒，碎一点儿比较容易裹在面条上，但是不要切成饺子馅儿。大葱换成洋葱会更好，家里木有洋葱了，你们懂的~2热锅凉油爆香2/3的葱花，加入牛肉馅煸炒。3肉馅儿变色后烹入少许料酒，然后加入蔬菜粒翻炒。4甜面酱和韩式辣椒酱按照2:1的比例准备。5蔬菜翻炒到打蔫，加入准备好的酱和少许老抽酱油，这时候要用小火，翻炒均匀后加入小半碗水煮一下。6等酱煮到浓稠合适的程度，加入剩下的1/3葱花，关火搅拌一下。7OK，把炒好的酱盛出来，取煮锅烧水煮面吧。8面条煮好后过凉，加入切好的黄瓜丝、水萝卜丝还有辣白菜，淋上香浓的炸酱，完成！撒花~", "raw_material": "原料：牛肉馅、香菇、胡萝卜、卷心菜、大葱、花生油、韩式辣椒酱、甜面酱、料酒、老抽。"}, "source_url": "https://home.meishichina.com/recipe-222273.html", "split": "foreign", "target_text": {"dish_name": "홈메이드 짜장면", "practice": "1당근, 표고버섯, 양배추는 작은 입자로 썹니다. 면에 소스가 잘 묻도록 잘게 썰되, 만두소처럼 너무 곱게 다지지는 마세요. 대파 대신 양파를 쓰면 더 좋지만, 집에 양파가 없네요. 여러분도 아시죠~2팬을 달구고 기름을 두른 뒤 대파 2/3를 볶아 향을 내고, 다진 소고기를 넣어 볶습니다.3고기 색이 변하면 맛술을 약간 넣고, 썰어둔 채소들을 넣어 볶습니다.4첨면장(춘장)과 고추장을 2:1 비율로 준비합니다.5채소의 숨이 죽을 때까지 볶다가 준비한 장과 노추를 약간 넣습니다. 이때는 약불로 줄여야 하며, 골고루 볶은 뒤 물 반 공기 정도를 부어 끓여줍니다.6소스가 적당히 걸쭉한 농도가 되면 남은 대파 1/3을 넣고 불을 끈 뒤 섞어줍니다.7자, 볶은 소스를 따로 담아두고 냄비에 물을 끓여 면을 삶습니다.8삶은 면은 찬물에 헹구고, 채 썬 오이와 무, 배추김치를 곁들인 뒤 고소한 짜장 소스를 끼얹어주면 완성! 꽃가루 팡팡~", "raw_material": "재료：다진 소고기、표고버섯、당근、양배추、대파、땅콩기름、고추장、춘장、맛술、노추。"}}
{"canonical_name_zh": "韩式烤带鱼", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:d07d1c627cfc4c33864a730c", "language": "Korean", "question_image_ids": {"dish_image": ["image:b7ea21915b363e1e847f2b2c"], "practice_image": ["image:891a4dd3834b37efcc9a6e1b", "image:768dbb24dfd74966d4967188", "image:8326de68aadf7f9a6aa67eae", "image:72af9c98dc748a44f2332d49", "image:967fbcd56258298999342218", "image:59bd13e7346e33ba44168305"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式烤带鱼", "practice": "1带鱼...2带鱼洗净后切段备用。3将配料调成料汁备用。4将带鱼放入调料汁里腌制三四个小时。5烤盘铺上锡纸刷油，将带鱼摆盘。6180度烤十五发钟即可。", "raw_material": "原料：带鱼、韩国辣酱、黑胡椒、醋、料酒、盐、蚝油、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-6218.html", "split": "foreign", "target_text": {"dish_name": "갈치구이", "practice": "1갈치...2갈치는 깨끗이 씻은 후 토막 내어 준비합니다.3양념 재료를 섞어 양념장을 만들어 둡니다.4갈치를 양념장에 넣고 3~4시간 동안 재워둡니다.5오븐 팬에 호일을 깔고 기름을 바른 뒤, 갈치를 가지런히 올립니다.6180도에서 15분간 구우면 완성입니다.", "raw_material": "재료: 갈치, 고추장, 흑후추, 식초, 맛술, 소금, 굴소스, 후춧가루."}}
{"canonical_name_zh": "韩式煎烧豆腐", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:fd37c910d99b322f7c6383f2", "language": "Korean", "question_image_ids": {"dish_image": ["image:40cf398e0817793989836b11"], "practice_image": ["image:ac620023b5ef76577b3cf160", "image:4ffec33b04d6cdc314c71298", "image:b45ea4bd8fc2ce86a88038e7", "image:f653c5fcd5d65595ceaad387", "image:2711bb9e544d2a1c9029cdcd", "image:dc0b56233a7d2c7afe383fc0"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式煎烧豆腐", "practice": "1将豆腐切成1CM厚的大片，放入油锅中煎制。2煎至外表金黄，盛出备用。3所有调料放入一碗中备用。4将所有调料倒入炒锅中。5再放入煎好的豆腐煮一会，待汤汁快收干时，撒入白芝麻即可。6装盘上桌喽。", "raw_material": "原料：豆腐、白芝麻、葱末、蒜末、生抽酱油、辣椒粉、香油、糖、清水。"}, "source_url": "https://home.meishichina.com/recipe-19062.html", "split": "foreign", "target_text": {"dish_name": "두부조림", "practice": "1두부를 1cm 두께의 큼직한 조각으로 썰어 기름을 두른 팬에 넣고 부칩니다. 2겉면이 노릇노릇해질 때까지 부친 뒤, 따로 덜어 둡니다. 3모든 양념 재료를 볼에 담아 준비합니다. 4모든 양념을 팬에 붓습니다. 5부쳐둔 두부를 넣고 잠시 조리다가, 소스가 거의 졸아들면 흰 깨를 뿌려 마무리합니다. 6접시에 담아 상에 올립니다.", "raw_material": "재료：두부、흰깨、다진 파、다진 마늘、진간장、고춧가루、참기름、설탕、물。"}}
{"canonical_name_zh": "韩式甜辣吮指猪肋排", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:f7e9aec42805372a0f68f4b8", "language": "Korean", "question_image_ids": {"dish_image": ["image:d18e1713bcd12eeb923ca02c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式甜辣吮指猪肋排", "practice": "1将洋葱和大蒜切成末。2韩国酱油和蜂蜜红糖搅拌，做成酱汁。3将涂满酱汁的猪肋排放冰箱腌制一夜。4放入空气炸锅，温度调制200度。510分钟后取出翻面，然后再200度炸10分钟。", "raw_material": "原料：猪肋排、洋葱、大蒜、红糖、酱油、韩式辣酱、蜂蜜。"}, "source_url": "https://home.meishichina.com/recipe-336215.html", "split": "foreign", "target_text": {"dish_name": "매콤달콤 등갈비", "practice": "1양파와 마늘을 잘게 다집니다.2한국 간장, 꿀, 흑설탕을 잘 섞어 양념장을 만듭니다.3양념장을 골고루 바른 돼지 등갈비를 냉장고에 넣어 하룻밤 동안 재워둡니다.4에어프라이어에 넣고 온도를 200도로 설정합니다.510분 후 꺼내어 뒤집은 다음, 다시 200도에서 10분간 조리합니다.", "raw_material": "재료: 돼지 등갈비, 양파, 마늘, 흑설탕, 간장, 고추장, 꿀."}}
{"canonical_name_zh": "韩式脊骨土豆汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:f5cb0a6c7f6266197fcc7157", "language": "Korean", "question_image_ids": {"dish_image": ["image:13ca42f0c2f258c273b21949"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式脊骨土豆汤", "practice": "1猪脊骨凉水下锅焯水（韩国都是大块，我为了方便啃让肉老板剁小块了）。2姜切片，葱切圈，葱根（我个人喜欢用葱根炖汤）。3青红椒切圈，蒜切末备用。4坐一锅热水，下姜片和葱根（用大葱就行）。5放五勺大酱。6放三勺辣椒酱。7放一勺牛肉粉。8把焯好水的脊骨放进锅里中小火煮一个小时。9土豆对半切备用。10泡好的干白菜洗净切段备用。11煮了一个小时后的脊骨放入土豆和干白菜煮半个小时。12放三勺苏子粉。13起锅前放蒜末青红椒再放来一勺苏子粉，香得嘞。", "raw_material": "原料：猪脊骨、土豆、干白菜、青椒、小米椒、姜、大葱、蒜、大酱、辣椒酱、牛肉粉、苏子粉。"}, "source_url": "https://home.meishichina.com/recipe-523817.html", "split": "foreign", "target_text": {"dish_name": "감자탕", "practice": "1돼지 등뼈는 찬물에 넣어 초벌로 데쳐냅니다(한국은 뼈가 대개 큰데, 먹기 편하게 정육점 사장님께 작게 토막 내달라고 했습니다).2생강은 편으로 썰고 대파는 송송 썰며, 대파 뿌리도 준비합니다(개인적으로 국물 낼 때 대파 뿌리 넣는 것을 좋아합니다).3청고추와 홍고추는 송송 썰고 다진 마늘을 준비합니다.4냄비에 물을 끓이고 생강 편과 대파 뿌리를 넣습니다(대파만 사용해도 됩니다).5된장 5큰술을 넣습니다.6고추장 3큰술을 넣습니다.7소고기 다시다 1큰술을 넣습니다.8데쳐낸 등뼈를 넣고 중약불에서 1시간 동안 끓입니다.9감자는 반으로 잘라 준비합니다.10불린 우거지는 깨끗이 씻어 적당한 크기로 썰어 준비합니다.111시간 동안 끓인 등뼈에 감자와 우거지를 넣고 30분 더 끓입니다.12들깨가루 3큰술을 넣습니다.13불을 끄기 전 다진 마늘, 청·홍고추를 넣고 들깨가루 1큰술을 더 넣으면 풍미가 아주 좋습니다.", "raw_material": "재료: 돼지 등뼈, 감자, 우거지, 풋고추, 청양고추, 생강, 대파, 마늘, 된장, 고추장, 소고기 분말, 들깨가루."}}
{"canonical_name_zh": "韩式萝卜条", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:a1f865456b2cc7836ea6ec71", "language": "Korean", "question_image_ids": {"dish_image": ["image:b4a56696fc0b213ddf4d3dae"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式萝卜条", "practice": "1备好白萝卜　2削皮后清洗干净3将白萝卜先切段、再切条4放入干净的盆中、加4小勺食盐5搅拌均匀6腌制1天、盆中已溢出许多盐水7挤掉盐水沥干在放入盆中8加入适量韩式泡菜酱9用勺子搅拌均匀10装入无水无油的容器中、腹膜加盖放至冰箱冷藏室11一周后就可食用了", "raw_material": "原料：白萝卜、食盐、韩式泡菜酱。"}, "source_url": "https://home.meishichina.com/recipe-348175.html", "split": "foreign", "target_text": {"dish_name": "무생채", "practice": "1무를 준비한다　2껍질을 벗긴 후 깨끗이 씻는다3무를 먼저 토막 낸 뒤, 다시 길쭉하게 썬다4깨끗한 볼에 담고, 소금 4작은술을 넣는다5골고루 버무린다6하루 동안 절이면, 볼에 소금물이 많이 배어 나온다7소금물을 짜내어 물기를 제거한 뒤 다시 볼에 담는다8적당량의 한국식 김치 양념을 넣는다9숟가락으로 골고루 버무린다10물기와 기름기가 없는 용기에 담고, 랩을 씌워 밀봉한 뒤 냉장실에 보관한다11일주일 뒤면 먹을 수 있다", "raw_material": "재료: 무, 소금, 김치 양념."}}
{"canonical_name_zh": "韩式辣白菜豆芽汤", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:9a88f2e55df4807b42f738c9", "language": "Korean", "question_image_ids": {"dish_image": ["image:9f6d6aef9c8e889e5a7f565c"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式辣白菜豆芽汤", "practice": "1买回的豆芽用水泡上2锅里放入水、小鱼、海带煮10分钟3切洋葱4切辣椒5切大葱6把煮好汤里的小鱼和海带捞出7放入辣白菜8开锅后，还需要再煮3分钟左右9锅里放入豆芽10豆芽变软后，煮开11放入酱油12倒入蒜末13放入胡椒粉14放入辣椒、洋葱、大葱15再次开锅以后，就配上米饭和海苔开吃吧！16再次开锅以后，就配上米饭和海苔开吃吧！", "raw_material": "原料：辣白菜、豆芽、洋葱、大葱、辣椒、海带、小鱼、蒜末、辣椒面、酱油。"}, "source_url": "https://home.meishichina.com/recipe-358722.html", "split": "foreign", "target_text": {"dish_name": "김치콩나물국", "practice": "1구입한 콩나물은 물에 담가둡니다2냄비에 물, 멸치, 다시마를 넣고 10분간 끓입니다3양파를 썹니다4고추를 썹니다5대파를 썹니다6육수에서 멸치와 다시마를 건져냅니다7배추김치를 넣습니다8물이 끓기 시작하면 3분 정도 더 끓입니다9냄비에 콩나물을 넣습니다10콩나물의 숨이 죽으면 한소끔 끓입니다11간장을 넣습니다12다진 마늘을 넣습니다13후춧가루를 넣습니다14고추, 양파, 대파를 넣습니다15다시 한번 끓어오르면 밥, 김과 함께 곁들여 맛있게 드세요!16다시 한번 끓어오르면 밥, 김과 함께 곁들여 맛있게 드세요", "raw_material": "재료: 배추김치、콩나물、양파、대파、고추、다시마、멸치、다진 마늘、고춧가루、간장。"}}
{"canonical_name_zh": "韩式金枪鱼泡菜饭团", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:d4ff183bb0350da3673e5d1e", "language": "Korean", "question_image_ids": {"dish_image": ["image:015e2dae2e9a1ab6919803dc"], "practice_image": ["image:d4cac1627b1b9f5bf7078646", "image:f93642f5fee605995ead146e", "image:c51b03af7930dcd8638f2f49", "image:0cdc036639d771c01537ac6b", "image:cf79d6961e18824c45037fa4", "image:c7bfbd02b29f2f32c2e0412b", "image:eca66ac02bb2ede1f303e015", "image:70d36e42cef4089b0a1cf044", "image:cf8bbb7b717116f390fb444d"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式金枪鱼泡菜饭团-野餐必备", "practice": "1泡菜和洋葱切碎。2金枪鱼罐头把汤汁沥掉备用。3我用的是韩国동원金枪鱼罐头，也可以用其他金枪鱼罐头来代替。4锅里放一勺香油炒蒜泥，炒出香味后放入泡菜、洋葱碎末、金枪鱼罐头，再加半勺蚝油翻炒。5关火加米饭、海苔碎末、白芝麻、小葱拌匀。6带上一次性手套把拌好的饭捏成小圆团。7如果家里有模具也可以做成三角形饭团（其他形状不容易成型）。8三角形饭团绝对是小朋友最爱！9如果小朋友怕辣，可以在一开始把泡菜冲洗几遍再做，这样做成一半辣的一半不辣的全家共享！", "raw_material": "原料：泡菜、金枪鱼罐头、蒜泥、白芝麻、蚝油、洋葱、米饭、海苔碎、香油。"}, "source_url": "https://home.meishichina.com/recipe-304675.html", "split": "foreign", "target_text": {"dish_name": "참치김치 주먹밥", "practice": "1김치와 양파를 잘게 다집니다.2참치캔은 국물을 따라내어 준비합니다.3저는 한국 동원 참치캔을 사용했지만, 다른 참치캔으로 대체 가능합니다.4팬에 참기름 한 큰술을 두르고 다진 마늘을 볶아 향을 낸 뒤 다진 김치, 양파, 참치캔을 넣고 굴소스 반 큰술을 더해 볶아줍니다.5불을 끄고 밥, 김가루, 참깨, 쪽파를 넣어 골고루 버무립니다.6일회용 장갑을 끼고 버무린 밥을 작고 동그란 모양으로 빚어줍니다.7집에 모양 틀이 있다면 삼각형 주먹밥으로 만들어도 좋습니다(다른 모양은 모양이 잘 잡히지 않습니다).8삼각형 주먹밥은 아이들이 정말 좋아합니다!9아이가 매운 것을 잘 못 먹는다면 처음에 김치를 여러 번 씻어서 조리하면, 매운 맛 반 안 매운 맛 반으로 만들어 온 가족이 함께 즐길 수 있습니다!", "raw_material": "재료: 김치, 참치캔, 다진 마늘, 통깨, 굴소스, 양파, 밥, 김가루, 참기름."}}
{"canonical_name_zh": "韩式鸡翅", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:abf2f3403fe7063cd2a02de2", "language": "Korean", "question_image_ids": {"dish_image": ["image:843dad01759b950ca08a6762"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩式鸡翅", "practice": "1把鸡翅根和翅中对半砍，加入面粉1/4杯、玉米淀粉1/4杯、清水6大勺，用手搅拌均匀。2用清水冲洗鸡翅，多冲几次就干净了，然后沥水。3把鸡翅入一大盆，加入生抽1+1/2大勺、多种胡椒粉1/2小勺、味啉1/2大勺、白酒1大勺，抓腌均匀，静置约30分钟，如果不急着吃，放冰箱腌隔夜更好。4置一碗，放玉米淀粉1/4杯、低筋面粉1/4杯、清水6大勺调成淀粉糊。5倒淀粉糊倒入鸡翅大碗中，用手翻拌均匀。6把鸡翅在扁平不沾锅中火半煎炸至金黄色。7把三种辣椒切圈。8把蒜头剁成末，最好稍细一点。9用一碗放韩国辣椒酱2大勺、茄汁2大勺、蜂蜜2大勺、食盐1/4小勺、生粉2小勺、清水1/3杯做成锅汁，调匀，试味。10锅热放底油，加入蒜末，煸香。11倒入锅汁前搅拌几下再倒入锅，开大火，不断搅拌，烧至起大泡，熄火。12倒入鸡块和三种辣椒圈，翻匀，出锅，撒上熟芝麻。Enjoy!", "raw_material": "原料：鸡翅、面粉、玉米淀粉、清水、生抽、多种胡椒粉、味啉、白酒、玉米淀粉、低筋面粉、清水、青椒、红椒、薄菜椒、蒜头、韩国辣椒酱、茄汁、蜂蜜、柠檬汁、食盐、生粉、清水、熟芝麻。"}, "source_url": "https://home.meishichina.com/recipe-571271.html", "split": "foreign", "target_text": {"dish_name": "한국식 닭날개", "practice": "1닭봉과 닭날개를 반으로 자른 뒤, 밀가루 1/4컵, 옥수수 전분 1/4컵, 물 6큰술을 넣고 손으로 고르게 버무립니다. 2물로 닭고기를 여러 번 깨끗하게 헹군 뒤 물기를 뺍니다. 3볼에 닭고기를 담고 진간장 1+1/2큰술, 모둠 후춧가루 1/2작은술, 미림 1/2큰술, 청주 1큰술을 넣어 골고루 버무려 밑간을 한 뒤 약 30분 정도 재워둡니다. 시간적 여유가 있다면 냉장고에서 하룻밤 동안 재우는 것이 더 좋습니다. 4볼에 옥수수 전분 1/4컵, 박력분 1/4컵, 물 6큰술을 넣어 전분 반죽을 만듭니다. 5전분 반죽을 닭고기가 담긴 큰 볼에 붓고 손으로 고르게 버무립니다. 6바닥이 평평한 코팅 팬에 닭고기를 올리고 중불에서 황금빛이 돌 때까지 튀기듯 굽습니다. 7세 가지 고추를 송송 썹니다. 8마늘을 가급적 곱게 다집니다. 9볼에 고추장 2큰술, 케첩 2큰술, 꿀 2큰술, 소금 1/4작은술, 전분가루 2작은술, 물 1/3컵을 넣어 양념장을 만든 뒤 고르게 섞어 간을 봅니다. 10팬을 달궈 식용유를 두르고 다진 마늘을 넣어 향이 올라올 때까지 볶습니다. 11양념장을 붓기 전 가볍게 저어준 뒤 팬에 붓고, 센 불에서 계속 저어가며 큰 거품이 일 때까지 끓인 후 불을 끕니다. 12닭고기와 세 가지 고추를 넣고 고루 버무린 뒤 그릇에 담고 볶은 참깨를 뿌립니다. Enjoy", "raw_material": "재료：닭날개, 밀가루, 옥수수 전분, 물, 진간장, 다양한 후추 가루, 미림, 백주, 옥수수 전분, 박력분, 물, 청피망, 홍피망, 청고추, 마늘, 고추장, 케첩, 꿀, 레몬즙, 소금, 전분 가루, 물, 볶은 깨."}}
{"canonical_name_zh": "韩式煎豆腐", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:9394868135e29ff21ce95dc4", "language": "Korean", "question_image_ids": {"dish_image": ["image:9fbd746dcf7f44a2f31f1d2a"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "韩菜在家自己做----韩式煎豆腐", "practice": "1把所有材料准备好。2豆腐洗净，切成长块。3蒜头和姜片去皮，并剁成茸。4辣椒洗净，切成丝。5把切好的辣椒丝、蒜蓉、姜蓉放进碗中。6加入所有调料，拌匀备用。7热锅下油。8油烧至7成热时，放入豆腐。9中小火煎至两面金黄。10加入调好的调料。11轻轻拌炒均匀，中小火煎3分钟即可。12上碟，开吃。", "raw_material": "原料：豆腐、辣椒、蒜头、姜、辣椒酱、胡椒粉。"}, "source_url": "https://home.meishichina.com/recipe-59161.html", "split": "foreign", "target_text": {"dish_name": "두부부침", "practice": "1모든 재료를 준비합니다.2두부는 깨끗이 씻어 길쭉하게 썹니다.3마늘과 생강은 껍질을 벗기고 잘게 다집니다.4고추는 씻어서 채 썹니다.5채 썬 고추, 다진 마늘, 다진 생강을 볼에 담습니다.6모든 양념을 넣고 고루 섞어 준비해 둡니다.7팬을 달구고 기름을 두릅니다.8기름 온도가 7할 정도(약 170~180℃) 되면 두부를 넣습니다.9중약불에서 양면이 노릇노릇해질 때까지 굽습니다.10준비한 양념을 넣습니다.11가볍게 고루 볶으며 섞은 뒤, 중약불에서 3분간 익혀줍니다.12접시에 담아 완성합니다.", "raw_material": "재료: 두부, 고추, 마늘, 생강, 고추 소스, 후춧가루."}}
{"canonical_name_zh": "番茄火腿炒年糕", "corrected_cuisine_proposal": "韩国料理", "dish_id": "dish:aca45ca4a970c9ffef6fc1e0", "language": "Korean", "question_image_ids": {"dish_image": ["image:f93b5600271df148e3d68204"], "practice_image": ["image:37987dfd0d7ac8450773cb12", "image:6c8bbfbf92e21d273db8bac4", "image:1f8ec87a7973918ec903f189", "image:6a9d9f3ef5b3f0a10a61c68d", "image:19023fb0ebb88b85a8d9e843", "image:7e307db63fc4d4f61e60e419", "image:8f13885faaefb247beb47f84"]}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "【鸿运当头】——番茄火腿炒年糕", "practice": "1首先我们要准备：年糕、番茄、番茄沙司、火腿、红干椒、盐、鸡精。2分别把番茄、火腿切、红干椒成小块。3把年糕放在滚水里烫软，捞出。4另起锅，待油热后放入切好的番茄、火腿切、红干椒，翻炒几下。5倒入年糕，一起炒。6适当的加入清水~继续翻炒。7出锅前放入适量的盐、味精，翻炒一下，ok！装盘~~", "raw_material": "原料：年糕、番茄、火腿、红干椒、番茄沙司、盐、鸡精。"}, "source_url": "https://home.meishichina.com/recipe-16130.html", "split": "foreign", "target_text": {"dish_name": "토마토 햄 떡볶이", "practice": "1우선 다음을 준비합니다：떡, 토마토, 토마토 소스, 햄, 건고추, 소금, 치킨 파우더.\n2토마토, 햄, 건고추를 각각 작은 조각으로 썹니다.\n3떡을 끓는 물에 넣어 말랑해지도록 데친 후, 건져냅니다.\n4다른 팬에 기름을 두르고 열이 오르면 썰어둔 토마토, 햄, 건고추를 넣고, 가볍게 볶습니다.\n5떡을 넣고, 함께 볶습니다.\n6적당량의 물을 붓고~ 계속해서 볶습니다.\n7완성하기 전 적당량의 소금, 조미료를 넣고, 가볍게 볶아주면, ok！접시에 담아냅니다~~", "raw_material": "재료: 떡, 토마토, 햄, 건고추, 토마토 소스, 소금, 치킨파우더."}}
{"canonical_name_zh": "黑米蛋卷寿司", "corrected_cuisine_proposal": "日本料理", "dish_id": "dish:b4ffe893a86601aa39780506", "language": "Korean", "question_image_ids": {"dish_image": ["image:811da93455ff0c94c906d678"], "practice_image": []}, "rights_status": "unreviewed_do_not_publish", "source_cuisine": "韩国料理", "source_text": {"dish_name": "黑米蛋卷寿司", "practice": "1黑米和糯米头天晚上泡上，能够更软糯。2四个鸡蛋加入碗里，加入盐和胡椒粉搅打成蛋液，准备煎蛋皮。3锅里放一点底油，倒入一半蛋液，转动平底锅，让蛋液均匀铺成一个圆形，两面煎成金黄即可。4黑米饭用电高压锅煮好以后，放入大盆中，喜欢有盐味的可以加入适量盐，我没有放盐是为了保持黑米的淡香原味。5黄瓜和胡萝卜条在开水里烫一下，颜色更亮，也会软一点，便于裹进寿司里。6寿司竹帘用保鲜膜包裹好以后，铺上一片寿司海苔。7铺上一层黑米饭，一定要铺平，放上一个蛋皮，最后放入黄瓜条、火腿肠和胡萝卜，从一头卷起竹帘，让寿司海苔包裹住里面的饭和配料。8双色寿司是铺一半黑米饭，一半白米饭。9放上配菜，在配菜上再放一长条黑米饭，然后裹上竹帘。10用刀沾点儿水切成小圈，黑米蛋卷寿司做好啦！11双色寿司也成啦！", "raw_material": "原料：黑米、糯米、鸡蛋、黄瓜条、胡萝卜条、火腿肠、寿司海苔、盐、胡椒粉、菜油。"}, "source_url": "https://home.meishichina.com/recipe-530688.html", "split": "foreign", "target_text": {"dish_name": "黒米の卵巻き寿司", "practice": "1. 黒米ともち米は、より柔らかくもちもちにするため、前日の夜から水に浸しておく。2. ボウルに卵4個を割り入れ、塩とこしょうを加えて溶き、卵液を作って卵焼き用に準備する。3. フライパンに少量の油をひき、卵液の半量を流し入れる。フライパンを回して卵液を均一な円形に広げ、両面をきつね色になるまで焼く。4. 黒米ご飯を電気圧力鍋で炊き上げたら、大きなボウルに移す。塩味が好きな場合は適量の塩を加えてもよいが、黒米本来の淡い香りと味を保つため、私は塩を加えなかった。5. きゅうりとにんじんの細切りは、沸騰した湯にさっと通す。色が鮮やかになり、少し柔らかくなって寿司に巻き込みやすくなる。6. 巻き簾をラップで包んでから、その上に寿司用のりを1枚置く。7. 黒米ご飯を1層敷き、必ず平らにならす。その上に卵焼きを1枚置き、最後にきゅうりの細切り、ハムソーセージ、にんじんをのせる。巻き簾を片端から巻き上げ、寿司用のりで中のご飯と具材を包む。8. 双色寿司は、黒米ご飯を半分、白いご飯を半分に分けて敷く。9. 具材をのせ、その上に細長く黒米ご飯をのせてから、巻き簾で包む。10. 包丁を少し水でぬらし、小さな輪切りにする。黒米の卵巻き寿司の完成！11. 双色寿司も完成！", "raw_material": "材料：黒米、もち米、卵、きゅうりの細切り、にんじんの細切り、ハムソーセージ、寿司用のり、塩、こしょう、サラダ油。"}}