英语翻译威宁荞酥传说水西彝族土司蔼翠的夫人奢香将乌撒（今威宁、赫章一带）的苦荞面加红糖、猪油、鸡蛋及香料制成“九龙捧寿”的酥饼进贡朱元璋,朱元璋品尝后赞叹不已,称荞酥为

Question

英语翻译
威宁荞酥
传说水西彝族土司蔼翠的夫人奢香将乌撒（今威宁、赫章一带）的苦荞面加红糖、猪油、鸡蛋及香料制成“九龙捧寿”的酥饼进贡朱元璋,朱元璋品尝后赞叹不已,称荞酥为“南方贵物”.威宁荞酥味香,入口酥松易化,既可充饥,又有清凉解热的保健功能,凡是尝过威宁荞酥的人都为它酥香可口的味道赞不绝口.
威宁荞酥-制作方法
原料：
苦荞细粉1千克 红糖粉60克 白糖粉40克 熟菜籽油20克 猪油150克 鸡蛋3个 白矾6克 苏打8克 白碱5克 熟苦荞粉300克 火腿1000克 玫瑰糖50克 洗沙300克 桃仁50克 冰桔30克 苏麻50克 瓜条20克 椒盐25克
制作方法：
1．先将适量红糖加水煮沸,熬成红糖水,停火后,放入菜油(为面粉重量的20%左右),再依次加入碱、小苏打和白矾水,搅匀后加入荞面、鸡蛋,将面团和好后从锅内取出,晾8∼12小时作为面粉.
2．将红小豆煮烂,洗成沙,加入红糖,煮至能成堆时,加入熟菜油出锅,即成馅料.
3．将面团分若干剂子,擀成皮,包入馅心,在印模内成型,入炉烘烤,至皮酥黄即成.

Answer 1

Weining buckwheat cakes
Legend Shuixi Yi Tusi AI Cui lady Shexiang will Usa (now Weining, Hezhang area) of tartary buckwheat noodles and brown sugar, lard, egg and spices "Kowloon birthday" Subing tribute Zhu Yuanzhang, Zhu Yuanzhang after the taste greatly, said Qiao crisp as the "Southern expensive". Weining Qiao crisp fragrant, crisp and easy entrance, can fill their stomachs, and cool antipyretic health care function, who tasted Weining buckwheat cakes people as it is crisp and delicious taste be profuse in praise.
Production method of buckwheat cakes - Weining
Raw material:
Tartary buckwheat powder 1 kilograms of sugar powder 60 grams of sugar powder 40 grams of canola oil 20 grams of lard 150 grams egg 3 alum 6 grams soda 8 grams of white alkali 5 grams of cooked buckwheat flour 300 grams ham 1000 grams of sugar rose 50 grams of washed sand 300 grams 50 grams of walnuts ice orange 30 grams of 50 grams of fruit Ma Su 20 grams of salt and pepper 25 grams
Making method:
1 first amount of brown sugar and water to a boil, boil brown sugar water, after the ceasefire, add vegetable oil (for flour weight about 20%), followed by the addition of alkali, soda and alum water, mix well after adding buckwheat noodles, eggs, the dough and removed from the pot, airing from 8 to 12 hours as a flour.
2 the red beans Zhulan, wash the sand, add brown sugar, boiled to piles, add the cooked vegetable oil pan, that is, into the stuffing.
3 will be divided into several sub agent dough, roll into the skin, packets into the stuffing molding in impression, into the oven, until skin is crisp yellow into.