Fuddland

This category is a subcategory of China.

For my Chinese homework last week, I had to write out one of my favourite recipes from my home nation. Seeing as though the lack of an oven out here prevents me from enjoying a good old home-made Shepherd’s Pie, let alone a Sunday Roast, I thought I’d introduce my teacher to the delights of my delicious chilli, which of course is a traditional British dish first cooked by Sir Jeffrey Chilli of Chilli-on-the-Wold in 1423.

大卫的墨西哥辣味牛肉

原料：

绞细牛肉500克
一半洋葱 （剥皮的）
三~五瓣大蒜 （剥皮的）
一罐四季豆（420克）
红辣椒（按口味）
枯茗子
三~四西红柿
一罐浓缩番茄酱（150克左右）
盐

准备：

先把蔬菜洗干净，把四季豆洗净。把洋葱、大蒜、红辣椒切成小块儿。

方法：

把火点着，把锅放在火上，马上把牛肉放进锅里。 是对的，没有油！所以， 很重要你立刻用铲子炒一炒。在炒一炒以前牛肉变成褐色的。把洋葱、大蒜、红辣椒放进锅里， 炒一炒。 把切好的西红柿放进锅里，把枯茗子、盐倒进锅里， 用铲子搅拌均匀，把锅盖放到锅上。 等5分钟左右。

把四季豆、浓缩番茄酱放成锅里，搅拌均匀。把锅盖放到锅上，煨30分钟左右。偶尔搅拌。

跟米饭吃。

The Chinese is by no means perfect, and I’m relying heavily on the dictionary giving me the correct translations for cumin and kidney beans, so I’m accepting no responsibility for any culinary disasters that may result from any Chinese-speakers following the above recipe. For non-Chinese speakers, you should have no problems at all following the Google automated translation of this page.