邹申-写作教程-Units 3-4.ppt

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1、英语国家概况Unit4Customs李更春,博士讲师2015.31ModuleOne：Unit4CustomsAttheendofthisunit,youwillLearningobjectives1.haveabetterunderstandingofthefeaturesandorganizationalpatternsofprocessanalysisinparagraphwriting;2.becomefamiliarwiththerelevantlinkingdevicesinprocessanalysis;and3.beabletowriteparagraph

2、sofprocessanalysisaccordingtotheinstructionsgiven.2PART1Warm-upActivities3Writeaboutwhatdishesyouwouldliketocookwhenyouaregiventhechancetoshowofftoyourfamily,andhowyouaregoingtodoit.Trytoanswerthefollowingquestionsbeforeyouwrite:PART1Warm-upActivitiesArethereanypreparations?4Whataretheste

3、psinvolvedindoingit?Whatistheresultofyoureffort?PART1Warm-upActivitiesMakingdumplings:Step1:Buymeat,vegetables,flourordumplingwrappers.Step2:Cleanthemeatandvegetablesandcutthemintopieces.5Step3:Combinealltheseintoamixturewithsomecondiments(调味品，佐料).Step4:Rolloutdumplingwrappers;ifthewrappe

4、rsarebought,justwrapthemixedmeatandvegetableintodumplingsoneafteranother.Step5:Cookthedumplingsinboilingwaterbeforeeatingthem.PART1Warm-upActivitiesHowtomakesweetandsourspareribs(糖醋排骨):Step1:-->Fillawok(炒锅)withhalf-fullofwaterandturnontheheat.Slowlyaddthespareribsections,andcoverthem.-->O

5、ncethewaterisboiling,addinthecookingwine(料酒).Boilfor15-20minutesuntilthespareribsectionsare70%cooked.-->Removethemtoacolander(滤锅，漏勺),andplaceinasmallbasin.Addthesalt,whitevinegarandwheatflour(全麦面粉).Cracktheeggintoitandstirwellwithchopsticks.Letitmarinate(腌泡)for10-15minutes.6PART1Warm-upAc

6、tivitiesHowtomakesweetandsourspareribs(糖醋排骨):Step2:Inanotherbowlorsmallbasincombinethewhitesugar,whitevinegar,cookingwine,soysauce(酱油),andcornstarch(玉米淀粉).Stirwell.7PART1Warm-upActivitiesHowtomakesweetandsourspareribs(糖醋排骨):Step3:Placeawokoverhighheatuntilhot.Addsomecookingoil,-->andaddin

7、theprocessed(处理过的)spareribsonebyonewithchopsticks.-->Whentheylookyellowish-white,turnoffthefireandremovethemtoaacolanderquickly.-->Removethebrokenbits,andaddthefriedspareribsbackintobefiredagainwhenthetemperatureoftheoilinthewokisheatedbackupto70centigrade.-->Frythe