第四道菜，红烧牛肉爸爸是用爆炒法做的。
The fourth dish, stewed beef father is made of method for a while.
可配酸辣味、米锅味、泡菜味、香茹鸡味、红烧牛肉味、海鲜味等系列口味。
It has a series taste of sour and hot flavor, hot-pot flavor, pickles flavor, mushroom chicken flavor, Hongshao beef flavor and seafood flavor.
综述了红烧牛肉酱包调味料加工的原料、设备、工艺、配方及成品质量控制的关键点。
The text survey the feedstock &the pl ant &the technics &the composition &the critical point of the finished product of the bags of the butter of the burning beef.
为满足中小型方便面企业的需求，该文介绍了红烧牛肉方便面酱包和粉包的配方及制作方法。
In order to meet the demand of various instant noodle factories, this article introduces the ingredients of catsup bag and seasoning bag in goulash instant noodle.
最后进行红烧，红烧材料以一般家庭红烧牛肉面之作法为参考，先将卤包、葱、姜、蒜及高汤块置入滚水中，以小火慢煮40分钟后，将卤包、葱和姜移除。
Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;
有各种不同的土豆菜肴：红烧土豆和牛肉，切块/切片土豆，土豆汤，土豆和猪肉，土豆饼，土豆泥，薯饼，薯条，土豆团，烤土豆，…等等。
There are various potato dishes:stewed potatoes and beef, diced/sliced potatoes, potato soup, potato and pork, potato cake, mashed potato, hash browns, fench fries, gnocchi, baked potato, …etc.
好，我就要牛肉饼，红烧鱼和番茄汤。
本品用于炒菜、火锅、红烧、卤味、小菜、泡菜、炖鸡鸭鱼羊牛肉等菜肴和蘸水食用。
This product used for cooking, chafing dish, braised, pot-stewed fowl, dishes, pickles, stewed chicken &duck fish dishes and sheep beef dips in water consumption.
贾斯汀：这顿晚餐好极啦，玛丽。红烧烤牛肉跟我妈做的一样捧！
Justin: Dinner was wonderful, Marie. The roast beef tasted just like my mom's!
适合与味道厚重的肉类美食相配，来衬托出口感的鲜美，如牛排、烤羊、烧鸡、烤鸭、红烧肉、炖猪蹄、炖牛肉等，都是搭配此款红酒不错的选择。
It can be drinked with meat to set off the delicacy, like beefsteak, toast sheep, carbonado, toast duck, bouilli, braised pork, and beef.
适合与味道厚重的肉类美食相配，来衬托出口感的鲜美，如牛排、烤羊、烧鸡、烤鸭、红烧肉、炖猪蹄、炖牛肉等，都是搭配此款红酒不错的选择。
It can be drinked with meat to set off the delicacy, like beefsteak, toast sheep, carbonado, toast duck, bouilli, braised pork, and beef.
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