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1、川菜SichuanCuisineSichuanfoodhasalonghistory.Asoneofoureightregionalcuisines,Sichuancuisineoccupiesanimportantpositioninthehistory.四川菜有着悠久的历史。是我国的八大菜系之一,川菜在饮食的发展史上占有重要地位。ThebirthplaceofsichuanfoodaretheancientBaandShuStates.四川菜的发源地是古老的巴和蜀SichuancuisineisbasedinChengdu,Cho
2、ngqing,representedbytwolocaldishes川菜是建立在成都、重庆、所代表的两个地方美食Excellentenvironment,richresources,providetheadvantagestheformationanddevelopmentofSichuanfood.优良的环境、丰富的资源为四川菜形成和发展提供了优势。TheCharacteristicofSichuanfoodisveryobvious:outstandinghot,sweet(香),oil,delicious,heavyflavor
3、,use“threepepper”——chili(辣椒),pepper(花椒),pepper(胡椒)andfreshginger(姜).Whilefry,boil,simmer(煨),etc.areallusedincookingmethods.Gongbaojiding宫保鸡丁Twice-cookedpork回锅肉Mapobeancurd麻婆豆腐Boiledfish水煮鱼Fuqifeipian夫妻肺片FlavoredporkSpicyChickenHowtomakeMapobeancurd怎么制作麻婆豆腐原料:豆腐1块,肉末50克,
4、素油100克,豆瓣辣酱35克,味精3.5克,骨头汤10克,红油15克,花椒粉0.5克,湿淀粉30克,葱2根,姜10克,蒜头2瓣。制法:豆腐切成1厘米见方的丁,装入容器内,倒入1000克开水,浸泡10分钟左右,倒入漏勺沥水。葱、姜、蒜头洗净,切成细末。锅置旺火上烧热,加素油50克烧热,下肉末炒散至转色,加入葱姜、蒜末,炒出香气,放入豆瓣辣酱,炒出红油。豆腐丁下锅,加入骨头汤、味精,烧开后用湿淀粉勾芡,淋入50克素油,转动锅子,用汤勺轻轻推几下,淋入红油,撒上花椒粉,出锅装深汤盆上席。特点:色泽金红,麻辣味浓,鲜香可口。关键:烫豆腐丁的水
5、要开,豆腐勾好芡要淋熟油,装盘后不会出水TheRecipeRating:1.Pourenoughwarmwateroverthemushroomsinasmallbowltocoverthemcompletely.Soakuntilsoftened,about20minutes.Drain.Discardthestemandchopthecapscoarsely.2.Marinatethepork:Stirthegroundpork,soysauceandcornstarchtogetheruntilevenlydistributed
6、.3.Preparethesauce:Stirthewater,soysauceandsesameoiltogetherinasmallbowl.4.Heatawokoverhighheatuntilhot.Addtheoilandswirltocoatthesides.Addthegarlicandstir-fryuntilfragrantabout20seconds.Addthepork,hotbeanpasteandpeppercornsandstir-fryuntiltheporkiscrumbly,2to3minutes.5
7、.Pourthesauceintothewok,thenstirinthewaterchestnutsandgreenonions.Slidethetofuintothewok,andstirgentlytocoatthetofuwiththesauceandheatthrough,2-4minutes.6.Pourinthedissolvedcornstarchandcookgently,stirring,untilthesaucethickens,about1minute.Spoonthetofuandsauceontoaserv
8、ingplatterandservehot.Thanks!