求翻译一段英语菜谱分数不多如果翻译的好再追加分数以表感谢Pan–FriedSlmonFilletLobsterBisqueCreamSaucewithBroccoliSpaetzleMAININGREDIENTSSteamedFish600gRedgrouper30gDriedRadish50g

Question

求翻译一段英语菜谱
分数不多 如果翻译的好 再追加分数以表感谢
Pan –Fried Slmon Fillet Lobster Bisque Cream Sauce with Broccoli Spaetzle
MAIN INGREDIENTS
Steamed Fish
600 g Red grouper
30 g Dried Radish
50 g Garlic
60 g Scallion
30 g Ginger
Vegetables Material
80 g mushrooms
60 g mushrooms
10 g Garlic
30 g Onion
15 cc2 White wine
Also need
Yellow zucchini
zucchini
Red bell pepper
Asparagus
Carrot
Foam
100 g Asparagus
60 g Clams
80 cc Asparagus
100 cc Milk
5 g Soy lecithin
Spaetzle
50 g Broccoli
80 cc Milk
1 Egg
125 g Flour
20 g Butter
Seasoning
5 g Salt
3 g White pepper
5 g Black pepper
30 cc Olive oil
200 cc Asparagus
Bisque Sauce
200 g Lobstershell
300 g Shrimp shell
100 g Onion
150 g Carrot
80 g Celery
50 g Leek
50 g Garlic
20 g paste
20 g Brandy
1200 cc Fish stock
1 g Bay leaves
1 g Thyme
300 cc Cream
15 g Butter
Pan –Fried Slmon Fillet Lobster Bisque Cream Sauce with Broccoli Spaetzle
Cooking Method
Step1: Water with salt and bring to boil into the broccoli picker up iced drain water. Drain water
Broccoli and milk Stir broccoli juice. Mixing eggs. Ban Cheng batter of flour, butter and broccoli juice 115g. Boil a pot of water with salt. Dusting of Spaetzle into the water. Until the water rolling Spaetzle surfaced. Remove and put into ice water, iced spare
Step2: Melt 2 tablespoons butter in a large saucepan over medium heat. Add lobster shells; cook
Stirring occasionally, 6 to 8 minutes or until lightly browned.(The shells add flavor to the broth.)
Add Brandy, until liquid has almost evaporated. Until vegetables are tender; add 4 cups Fish stock.
Cover and bring to a boil; reduce heat to medium-low, and simmer 40 minutes. Pour mixture though a fine wire-mesh strainer into a large liquid cup turn into Lobster Bisque
Step3: Fish the take fish filet, white wine and olive oil marinated fish with garlic and spices. Garlic, onion and vegetable garden in butter saute add white wine to slag the sauce and pour over the fish into the steamer steamed.
Step4: fried garlic and onion and Spaetzle in butter
Step5: Bisque add cream reduce turn into Bisque cream Sauce

Answer 1

水平有限,看看能看明白不?
潘–炒slmon鱼片龙虾奶油西兰花漏锅
主要成分
清蒸石斑
600克红石斑鱼
30克萝卜干
大蒜50克
60克葱
生姜30克
蔬菜材料
80克的蘑菇
60克的蘑菇
大蒜10克
30克的洋葱
15 CC2白葡萄酒
还需要
黄西葫芦
西葫芦
红甜椒
芦笋
胡萝卜
泡沫
100克芦笋
60克蛤蜊
80 CC芦笋
100毫升牛奶
5克大豆卵磷脂
漏锅
50克西兰花
80毫升牛奶
1个鸡蛋
125克面粉
20克黄油
调料
5克盐
3克,白胡椒
5克黑胡椒
30毫升橄榄油
200 CC芦笋
海鲜汁
200克lobstershell
300克虾壳
100克的洋葱
胡萝卜150克
芹菜80克
50克韭菜
大蒜50克
20克酱
20克白兰地
1200毫升的鱼
1克香叶
1克百里香
300 CC霜
15克黄油
潘–炒slmon鱼片龙虾奶油西兰花漏锅
烹饪方法
STEP1：盐水煮滚放入西兰花上摘冰排水.排水
西兰花和花椰菜汁牛奶搅拌.混合鸡蛋.拌成面糊面粉,黄油和西兰花汁115.烧开一壶水盐.喷粉的面条入水.等到水滚漏锅浮出水面.拆下,把水变成冰,冰备用
第二步：在中火一大锅中融化2汤匙黄油.将龙虾壳；厨师
偶尔搅拌,6到8分钟直到金黄色.（炮弹的肉汤.口味添加）
加入白兰地,直到液体几乎已经消失.直到蔬菜变软；加入4杯鱼.
盖煮滚；减少热量低,煮40分钟.把混合物通过细金属丝滤网进入一个大的液体杯变成龙虾浓汤
第三步：鱼以鱼柳,白葡萄酒和橄榄油腌制鱼用大蒜和香料.大蒜黄油,炒洋葱和菜园加入白葡萄酒渣汁浇在鱼放入蒸锅蒸.
第四步：炒大蒜和洋葱和黄油面条
第五步：添加奶油浓汤减少变成汤奶油酱