介绍川菜英文PPT 2.ppt 20页

魅力川菜CharmingSichuanCuisine杨晓蕾12973221杨颖12973222 Sichuan“Sichuanfoodhasalonghistory.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。 SichuanItdrawsthematerialsextensivelyandtakesadvantageofspicy.Withitsuniquestyleofcookingmethodsandlocalflavor,itcombinesthecharacteristicsofsoutheastandnorthwest.Absolutely,ithasanexcellentreputationbothathomeandabroad.它的菜品广泛的利用辣椒做材料。以其独特的烹饪方法和地方风味,它的特点,结合东南西北的风格,它在国内外都享有盛誉。 SichuanThebirthplaceofsichuanfoodaretheancientBaandShuStates.四川菜的发源地是古老的巴和蜀 生旦净丑SichuanSichuancuisineisbasedinChengdu,Chongqing,representedbytwolocaldishes川菜是建立在成都、重庆、所代表的两个地方美食 SichuanExcellentenvironment,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。 SichuanTheCharacteristicofSichuanfoodisveryobvious：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. SichuanGongbaojiding宫保鸡丁Twice-cookedpork回锅肉 SichuanBoiledfish水煮鱼Mapobeancurd麻婆豆腐 SichuanFlavoredporkSpicyChickenFuqifeipian夫妻肺片 SichuanHowtomakespicychicken怎么制作辣子鸡块Rawmaterials:Achicken,driedSichuanredpepper,cookingwine,SMG（味精）,soysauce（酱油）,saladoil,pepper,saltetc. PracticesCutthewholechickenintosmallDing.把整只鸡剪成小叮。Sprinkledchickenwithsoysauce,saltandMSG.Mixthemaspossibleasyoucanandaddwinetosoakabout30minutes.把鸡和酱油、盐和味精拌一起。让它们能够和尽可能地加入酒浸泡约30分钟 Heatthesaladoil,adddicedchickenuntilcooked.把色拉油加热,加入鸡丁炒至熟。Thenputintotheredpepper,pepper,stirfrywithemergencyfire.然后放入红辣椒、胡椒粉、炒菜紧急火Takethefriedchickenandredpepperout.把炸鸡和红辣椒取出。 SichuanNote:1.Chilliesandpeppercanbeaddedwithyourowntastes.ButtoreflecttheOriginalfeaturesofthisdish,thechickenisbesttobefullycoveredbythepeppers,insteadofjustseveralpeppersonchicken.辣椒和胡椒加入多少以你自己的口味而定。但以反映的本来面目这道菜,辣椒最好的是完全覆盖鸡肉,而不是只是几个辣椒鸡肉 Sichuan2.Putthesaltbeforefringchicken.Payattention,youmustscatterenoughsothatchickencancombinedwithsalt.Otherwisethereisnosalttasteinchickenbecausechickenshellhasturnedhard,saltcanonlybeattachedonthesurfaceofchicken.在炸鸡肉前放入盐。注意,你必须分散以至于鸡可以结合盐。否则,是没有盐味的鸡肉,因为盐鸡壳会转硬、盐只能附着于鸡肉的表面。 Sichuan3.Friedchickenwithhotoil.Thefiremustbebig,whilethechickencrispoutside,itisrelativelysoftinit.把鸡放入热油中炸。这时火一定要大,鸡肉才会外酥,只是相对里面的肉柔软。 。。。。。。 Thanksviewing!