介紹川菜英文PPT

CharmingSichuanCuisine

魅力川菜Design：CHENGANG

拉登工作室。QQ：297123321CharmingSichuanCuisine魅力川菜Sichuanfoodhasalonghistory.Asoneofoureightregionalcuisines，Sichuancuisineoccupiesanimportantpositioninthehistory.四川菜有著悠久的歷史。是我國的八大菜系之一,川菜在飲食的發(fā)展史上占有重要地位。Itdrawsthematerialsextensivelyandtakesadvantageofspicy.Withitsuniquestyleofcookingmethodsandlocalflavor,itcombinesthecharacteristicsofsoutheastandnorthwest.Absolutely,ithasanexcellentreputationbothathomeandabroad.它的菜品廣泛的利用辣椒做材料。以其獨特的烹飪方法和地方風(fēng)味,它的特點,結(jié)合東南西北的風(fēng)格,它在國內(nèi)外都享有盛譽。ThebirthplaceofsichuanfoodaretheancientBaandShuStates.四川菜的發(fā)源地是古老的巴和蜀SichuancuisineisbasedinChengdu,Chongqing,representedbytwolocaldishes川菜是建立在成都、重慶、所代表的兩個地方美食Excellentenvironment,richresources,providetheadvantagestheformationanddevelopmentofSichuanfood.

優(yōu)良的環(huán)境、豐富的資源為四川菜形成和發(fā)展提供了優(yōu)勢。TheCharacteristicofSichuanfoodisveryobvious：outstandinghot,sweet（香）,oil,Delicious,heavyflavor,use“threepepper”——chili(辣椒),pepper（花椒）,pepper（胡椒）andfreshginger（姜）.Whilefry,boil,simmer（煨）,etc.areallusedincookingmethods.Gongbaojiding宮保雞丁Twice-cookedpork回鍋肉Boiledfish水煮魚Mapobeancurd麻婆豆腐Fuqifeipian夫妻肺片F(xiàn)lavoredporkSpicyChickenNoway!Iwantthem!Rawmaterials:

Achicken,driedSichuanredpepper,cookingwine,SMG（味精）,soysauce（醬油）,saladoil,pepper,saltetc.Howtomakespicychicken怎么制作辣子雞塊

PracticesCutthewholechickenintosmallDing.把整只雞剪成小叮。Sprinkledchickenwithsoysauce,saltandMSG.Mixthemaspossibleasyoucanandaddwinetosoakabout30minutes.把雞和醬油、鹽和味精拌一起。讓它們能夠和盡可能地加入酒浸泡約30分鐘

Heatthesaladoil,adddicedchickenuntilcooked.把色拉油加熱,加入雞丁炒至熟。Thenputintotheredpepper,pepper,stirfrywithemergencyfire.然后放入紅辣椒、胡椒粉、炒菜緊急火Takethefriedchickenandredpepperout.把炸雞和紅辣椒取出。Note:1.Chilliesandpeppercanbeaddedwithyourowntastes.ButtoreflecttheOriginalfeaturesofthisdish,thechickenisbesttobefullycoveredbythepeppers,insteadofjustseveralpeppersonchicken.辣椒和胡椒加入多少以你自己的口味而定。但以反映的本來面目這道菜,辣椒最好的是完全覆蓋雞肉,而不是只是幾個辣椒雞肉Putthesaltbeforefringchicken.Payattention,youmustscatterenoughsothatchickencancombinedwithsalt.Otherwisethereisnosalttasteinchickenbecausechickenshellhasturnedhard,saltcanonlybeattachedonthesurfaceofchicken.在炸雞肉前放入鹽。注意,你必須分散以至于雞可以結(jié)合鹽。否則,是沒有鹽味的雞肉,因為鹽雞殼會轉(zhuǎn)硬、鹽只能附著于雞肉的表面。3.Friedchickenwithhotoil.Thefiremustbebig,whilethechickencrispoutside,iti