烹飪英語_菜品特色介紹

1、會計學(xué)1烹飪英語烹飪英語_菜品特色介紹菜品特色介紹 Sichuan CuisineShandong CuisineGuangdong Cuisine香辣蟹烤乳豬佛跳墻佛跳墻獅子頭獅子頭Jiangshu CuisineFujian Cuisine Zhejiang Cuisine西湖醋魚西湖醋魚 Sichuan Cuisine麻婆豆腐麻婆豆腐 Mapo Tofu宮保雞丁宮保雞丁 Kung Pao Chicken 烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine,

2、 clear, pure and not greasy (油膩的）, is characterized by its emphasis on aroma, freshness, crispness and tenderness（香鮮酥軟）. Shallot (蔥） and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and f

3、resh while creamy soup looks thick and tastes strong. Soup of Typha latifolia(奶湯蒲菜奶湯蒲菜） Braised pork with preserved vegetable in soyasauce （梅菜扣肉梅菜扣肉） Zhejiang cuisineWinter melon （冬瓜盅）（冬瓜盅）Mapo Tofu (麻婆豆腐麻婆豆腐) Kungpao Chicken(宮爆雞丁宮爆雞丁) Sour and Sweet pork(糖醋里脊糖醋里脊) Dumplings(餃子餃子)TofuBeef minceOnion

4、GingerGarlicWet starchpepper powderDry chill powderCondiment:vegetable oils wineLittle sugarMSGBean paste豆腐豆腐 牛肉末牛肉末 蔥蔥 姜姜 蒜蒜 濕淀濕淀粉粉 花椒粉花椒粉 干紅辣椒末干紅辣椒末調(diào)料調(diào)料 素油素油 酒酒 少許糖少許糖 味精味精 豆瓣醬豆瓣醬Cut tofu into tubes. Pour enough warm water in a small bowl to cover them completely. Cut onion, ginger and garlic slic

5、es.Adding vegetable oil into the pan and heated the oil by big fire. Put the beef mince into the pan and fry them.Then fry the onion, ginger , garlic, bean paste, pepper powder and MSG. After doing that, pour the cutted tofu into the pan and fry them.After bean curd been done, add some wine and suga

6、r starch. When the tofu turn to yellow, put some pepper powder on it. The hot and spicy Mapo bean curd was cooked!色澤淡黃，豆腐軟嫩而有光澤，其味麻、辣、酥、香、鮮豆腐表面蓋有一層淡紅色的辣油，可保持豆腐內(nèi)的熱度不使很快散失，趁熱吃滋味更佳，麻辣味濃，鮮香可口。 Its color is light yellow.Tofu is tender and luster. It tastes spicy, hot, crisp, appetizing and delicacy .The

7、surface of tofu has light red pepper oil which can hold the hot inside.ingredientsChicken cubes marinatedasparagusmarinadeStir-fry the chili pepper until aromaticStir-fry until it turns white and 80% cookedRemove from the wokStir-fry the seasoning until aromaticAdd asparagus and chicken back into th

8、e wokStir in peanuts, add soy sauce, cooking wine, sugar, saltBring the sauce to a boilServe hot Sweet and Sour PorkINGREDIENTS：Pig fillet meat 300 gramsgreen pepper, carrot each 30 grams, onion 2, garlic 2 grains, egg-yolk 1, soy sauce 1 big spoon, starch 1 small spoon, ketchup 2 big spoons,white v

9、inegar, sugar each 1 big spoon, rice wine, salt, linseed oil each 1 small spoon. 1stClean the pig fillet meat cuts the scrap, puts in the bowl to join the soy sauce 1 big spoon and the egg-yolk salt mixes 10 minutes; After the green pepper goes to the peduncle and the seed cleans, cuts the scrap; Th

10、e carrot goes to the skin, the cleaning, the slice; The onion cleaning, the garlic goes to t h e s k i n , e v e n s t a g e equipment. 2nd,Put the pot pours into 3 big spoons oils to burn the heat, puts in the fillet to fry to 7 minute is ripely abundant; In the pot -odd oil continues to burn the h

11、eat, explodes the fragrant onion and the garlic, puts in the green pepper, the carrot fries ripely, joins the ketchup 2 big spoons and has fried the fillet meat to fry to gets interested then. Characteristic:Color light yellowThe shape smooth is full utside the pine crisp crisp is fragrant,In soft t

12、ender is tasty. It fits children . nnWould you please recommend some ?nANSWER: 1, 6 , 2 , 7 , 3 , 4 , 5 1.Practice dialogues with your classmates after class.2. Finish Exercise 5 on Page 111. Sichuan CuisineShandong CuisineGuangdong Cuisine香辣蟹烤乳豬烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。 Consisting of Jinan cuisine

13、and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy (油膩的）, is characterized by its emphasis on aroma, freshness, crispness and tenderness（香鮮酥軟）. Shallot (蔥） and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Mapo Tofu (麻婆豆腐麻婆豆腐) Kungpao Chicken(宮爆雞丁宮爆雞丁) Sour and Sweet pork(糖醋里脊糖醋里脊) Dumplings(餃子餃子)Stir-fry the chili pepper until aromaticStir-fry until it turns white and 80% cookedRem