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《中国菜常用的烹调方法》由会员上传分享，免费在线阅读，更多相关内容在行业资料-天天文库。
1、中国菜常用的烹调方法Cuttingtechniques： Slicing(片) Strapping(条) Dicing(切丁) Mincing(磨) Cuttingintochunks(块) Quick-fryoverhighheat(爆) Steaminginacontainer(隔水炖) Stewingovermedium,thenhighheat(烧) Precookingandthenstewing(烩) Crispfryingwithsyrup(拔丝) Quickboil
2、ing(焯) stir-fry(炒),deepfry(炸),shallowfry(煎),steam(蒸),stew/braise(炖，焖), boil(煮),roast/broil(烤),bake,smoke(熏),pickle(腌),barbecue(烧烤), 重点记住基本的几个词汇就可以了：蒸煮炒炸煎常用调料： Picklyash(花椒) Peppersalt(椒盐) Monosodiumglutamate(简称M.S.G.)(味精) Chilli(辣椒) salt,oil,suga
3、r,honey,soyasauce, oystersauce,(tomato)ketchup,vinegar, cuminpowder(孜然),mustard,M.S.G.,chickenessence,pepper/chilli,ginger(姜),garlic(蒜),shallot(葱),leek(韭) 最后，给大家几道中国菜名翻译：其实规则很简单，就是烹饪方法+主料+配料+风味 蛋炒饭stir-friedricewithegg 凉拌黄瓜freshcucumberwithbeansauce
4、;mixedfreshcucumber 醋溜土豆potatowithvinegarflavor 糖醋排骨friedspareribswithsweetandsoursauce 红烧肉braisedporkwithsoysauce 宫爆鸡丁stir-frieddicedchickenwithchilisauceandpeanuts 清蒸鱼steamedfish 肉丝面noodleswithslicepork中国菜的常用烹饪词汇Coating上浆 Slicing片 Shredding撕 S
5、trapping条 Grain-sizeddicing切粒 Dicing切丁 Mincing磨 Cuttingintochunks块 Deep-frying炸 Stir-frying炒 Slippery-frying熘 Quick-fryoverhighheat爆 Steaminginacontainer隔水炖 Precookingandthenstewing烩 Sauteing煎 Steaming蒸 Crispfryingwithsyrup拔丝 Quickboilin
6、g焯 Picklyash花椒 Peppersalt椒盐 Fennelseeds茴香 Staranise大茴香 FiveSpices五香料 Cinnamon桂皮 Cookingwine料酒 Stewingovermedium,thenhighheat烧 Thickeningwithmixtureofcornstarchandwater勾芡 Monosodiumglutamateandchickenbouillon味精、鸡精
