关于”火锅鸡“的英语作文模板5篇，作文题目：。以下是关于火锅鸡的八级英语模板，每篇作文均为高分模板带翻译。

高分英语作文1：

When winter comes, the weather is very cold, and the food will soon lose its heat. But I have a long-term habit of eating food, so eating hot pot is actually my best choice. Hotpot is my favorite food.

I can eat anything I like. Spicy food makes me feel warm. What else can I talk to my family.

中文翻译：

当冬天来临时，天气很冷，食物会很快失去热，但我有长期吃食物的习惯，所以吃火锅其实是我最好的选择，火锅是我最喜欢的食物，我可以吃我喜欢的任何东西，辛辣的食物让我感到温暖还有什么，我可以和我的家人聊天。

万能作文模板2：

First of all, British chicken or egg scientists think it may be a chicken. After the universities of Sheffield and Warwick in northern and central England tried to solve the old riddle with new computer technology, they said the secret lies in the important role of eggshell, especially egg white, in the formation of eggshell. Scientists have already known this protein, ovalbumin (OC), in eggshell formation But the new technology allows the team to accurately demonstrate in computer simulations how proteins make it happen.

OC protein, as a catalyst, starts the formation of crystals that make up the eggshell by immobilizing itself on calcium carbonate particles. When the nucleus is large enough to grow on its own, the OC protein falls off. Professor John Harding of the University of Sheffield said: "when the eggshell occurs many times in a short period of time, the eggshell is produced.

Understanding how chickens make eggshells is fascinating in itself, but it can also provide clues for designing new materials and processes One of the authors of nature research has found innovative solutions to problems in materials science and technology, and we can learn a lot from it, "he added.

中文翻译：

首先，英国的鸡或蛋科学家认为这可能是鸡，在英格兰北部和中部的谢菲尔德和沃里克大学使用新的计算机技术试图破解古老的谜语之后，说秘密在于蛋壳，特别是鸡蛋白在蛋壳形成过程中所起的重要作用科学家们已经知道这种蛋白质，卵形蛋白（OC）在蛋壳形成中起着重要作用，但新技术使研究小组得以在计算机模拟中精确演示蛋白质是如何使其发生的，OC蛋白作为一种催化剂，通过将自身固定在碳酸钙颗粒上，启动了组成蛋壳的晶体的形成。当晶核足够大，能够自行生长时，OC蛋白便会脱落，谢菲尔德大学的约翰·哈丁教授说：“当蛋壳在短时间内多次发生时，蛋壳就会产生。了解鸡是如何制造蛋壳的，这本身就很吸引人，但也可以为设计新材料和新工艺提供线索。

”，《自然研究》的一位作者已经找到了解决材料科学和技术中各种问题的创新解决方案，我们可以从中学到很多，”他补充道。

满分英语范文3：火锅鸡

First of all, how to cook chicken soup? Put some water in the proper pot, cut the chicken pieces and add the chicken pieces. The water should not be chicken. After taking out the fire, boil and wash the chicken immediately (cut with cold water, so the blood on the stewed strip is not the only annoying).

After cleaning, add the chicken pressure cooker, thicken the ribs, and add a teaspoon of cooking wine (preferably Shaoxing yellow rice wine, a good cleaning with Morinda officinalis and Codonopsis pilosula) Longan pulp is a little more than a small pot of red dates, and it will have excess sour taste. It can remove Danggui, add flavors and coix, and add a little salt (to make the chicken add water without an inch or so of chicken, cover the lid and valve, then boil it on the stove, press it in the fire for 5 minutes, then press the fire for more minutes). Open the lid of the turbid pneumatic pressure cooker after customs clearance.

After the steam is released, add a proper amount of salt and chicken seasoning (a pot of clear soup can be put into the well according to personal preference. If you go to drink it, add some water in the ordinary stew pot. Do not add water midway, otherwise the soup will become a soup, and it will not be cooked in large time.

Then, in a small time (tender chicken, such as stewed chicken for a longer time, the old seasoning is also used You can use ceramic containers to cover (most of the ethanol flavor stewing method is commonly used in Cantonese stewing method, will add good materials, cover the container and steamer, paper yarn can be conditionally wet sealed in the container (first adjust the steamer with strong taste for about two hours, if it is stewing, then do not use steam to condense water into soup, taste strong, stewed and similar No matter what soup method, it is best to stew chicken, so as not to be too greasy.

中文翻译：

首先怎样煮鸡汤，适当的锅里放些水，将鸡块切碎后加入鸡块，水本不该是鸡肉，取出火后立即将鸡煮沸洗净（冷水去砍，这样炖好后面条上的血迹不是唯一烦人的）将清洗后的加鸡肉高压锅，加厚筋骨，加一汤匙料酒（最好是绍兴黄酒一个好的清洗加巴戟、党参、当归（少放，一小罐红枣片即可），汤中会有多余酸味的龙眼肉怕上火，并可去掉当归，加克香精、薏米，再加一点盐（使鸡肉加水时没有一寸左右的鸡肉，盖上盖子和阀门，在炉子上烧开后用高压锅在火中加压5分钟，然后再压火分钟（这可以保持汤是肉汤，不浑浊的气动压力锅待清关后打开锅盖，蒸汽释放后，通过加入适量的盐和鸡肉调味料（视个人喜好一壶清汤上井，去喝的情况下在普通的炖汤锅里，再加些水，不要中途添水，否则汤就成汤了大时不熟化，然后小时辰（嫩鸡肉，如炖鸡时间延长，老的一次调味料也可以用陶瓷容器盖上（其中大部分乙醇味的炖法是广东人常用的炖法，会加好材料盖上容器加蒸笼，纸纱可用有条件的湿封在容器内（先调好味道大的蒸笼约两个小时帮手，如果是用炖煮的话，那么不要用水蒸气把水凝结成汤，尝起来味道是浓郁的，炖的和类似的无论什么汤法，最好是清炖过的鸡，以免太油腻。

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