英语翻译1.茄瓜用斜刀法切成上断下连皮的双连前瓜24 件（每件约17.5 克）,洗净晾干；2.猪去皮肉剁烂；3.鲜虾仁略

英语翻译
1.茄瓜用斜刀法切成上断下连皮的双连前瓜24 件（每件约17.5 克）,洗净晾干；2.猪去皮肉剁烂；3.鲜虾仁略切断；4.香菇去蒂,洗净,切细料；5.将肉茸、虾仁、香菇一同放在盆内加入精盐,拌挞至有粘性,再放味精、白糖、生抽、香油、胡椒粉,继续拌挞至起胶后,加入猪油合成肉馅；6.在茄瓜夹腔内洒上一层薄干淀粉,然后将肉馅分别酿入茄瓜夹腔内,最后将整块瓜件的表面轻拍贴上干淀粉,形成一层薄粉膜,成为瓜胚；7.中火烧热炒锅,下油烧至微沸,放瓜胚炸至熟,捞起即可.
煎酿茄子的制作要诀：
1.此菜为家庭制式,荤素兼备；
2.因有过油炸制过程,需准备植物油300克.
以上,求英文翻译,有道,google的直接翻译就免了.

1.Cut a long Chinese eggplant into 24 pieces (about 17.5g each) and cut each piece from the middle but not cut through (with about 0.5cm remaining) so that stuffing can be put inside.
2.Finely mince skinless pork.
3.Roughly cut peeled shrimp.
4.Finely mince shitake mushroom (stems removed and washed).
5.Put minced pork,shrimp,and mushroom in a mixing ball,add salt,mix until stinky,add MSG,sugar,light colored soy sauce,sesame oil,grounded black pepper,mix until becoming jelly like.Add lard to complete the stuffing.
6.Pour a thin layer of dry starch inside the cut eggplant pieces,put the stuffing into them,and pour a thin layer of dry starch on the outside the pieces.
7.Place a stir-fry pan on medium heat.Pour in oil and wait until slightly bubbling.Put the eggplant pieces in until well done.Place them on a plate.
1.This is a Chinese home style dish with a good balance of meat and vegetable.
2.Plenty of vegetable oil is needed (about 300g) for frying.
这个翻译已经考虑了一些美国的习惯,但是如果真是给西方人看,没有量是不行的,你必须要清楚地写上肉有多少,虾仁有多少,盐放多少,等等.油不能用克,要用毫升或盎司.
同时你需要知道西方人比较忌讳味精和猪油,虽然在本人看来味精和猪油都是好东西.
再问： 谢谢提醒，这的确是给外国人看的，但是单位不会换算，只能将就了。。。下面的翻译也麻烦了。。。 中火热锅，下少许猪油，排入酿茄子，边煎边加适量猪油，煎至馅料是金黄色时，慢慢盛出。 旺火热锅，加油少许，烧热，烹料酒，加水少许，加精盐、味精、胡椒面、蚝油，再加入酿茄子，盖上盖子，焖至软烂，用湿淀粉勾芡，淋香油即成。
再答： Put a stir-fry pan on medium heat. After the pan is hot, put in lard and then the eggplant "sandwich." Fry it until the stuffing turns golden. If necessary add more lard during frying. Take the done eggplant "sandwich" out. Put a stir-fry pan on high heat and add a little bit oil. When the oil is hot, pour Chinese Shaoxing rice wine in and add some water. Then add seasonings and spices: salt, MSG, grounded black pepper, oyster sauce, and then the eggplant "sandwich." Cover the pan until the eggplant becomes soft. Add starch solution to thicken the sauce and finally sparkle sesame oil on.