Recipe (食谱).ppt

,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,Recipe,(,食谱）,Content,s,I.Cooking Methods,II.Food Names,I.Cooking Methods,煎,pan-fried,fried,sauteed,煎咸鱼,Fried Salted Fish,炒,stir-fried,fried,杏仁炒虾仁,Fried Shrimp with Almonds,炸、软炸、酥炸,deep-fried,soft/crisp deep-fried,炸春卷,Deep-fried Egg Roll,烧,roast,烧鹅,Roast Goose,烤,roast,barbecued,叉烧肉,Barbecued Pork,炖，焖,stewed,simmered,油焖笋,Stewed Bamboo Shoots with Soy Brown Sauce,蒸,steamed,香菇蒸鸡,Steamed Chicken with Mushrooms,熏,smoked,香熏鱼,Smoked Spicy Fish,填 酿,stuffed,酿豆腐,Beancurd,Stuffed with Minced Pork,砍,chop,末,mince,片,slice,切丝,shred,切丁,dice,烘,baked,熏,smoked,白灼,scalded,Food Names:,1.Materials:,火腿鸡片,Sliced Chicken with Ham,青椒肉丝,Shredded Pork with Green Pepper,冬菇菜心,Winter Mushrooms with Green Cabbage,2,Cooking method,materials,红烧全鱼,Braised Fish in Brown Sauce,笋炒鸡丝,Fried Shredded Chicken with Bamboo Shoots,涮羊肉,Instant Boiled Mutton Slices cooked in Hotpot,荷叶粉蒸肉,Steamed Flour-coated Pork in Lotus Leaves,清炖鹿肉,Braised Venison in Clear Soup,清蒸全鱼,Steamed Whole Fish,炒鳝丝,Stir-Fried Shredded Finless eel,脆皮嫩鸡,Crispy-Fried Tender Chicken,炖栗子鸡,Stewed Spring Chicken with Chestnuts,3.seasonings+(cooking method)+materials,蚝油煎鸡脯,Sauteed,Chicken with Oyster Sauce,葡汁全鸡,Chicken with Wine Sauce,醋溜子鸡,Fried Spring Chicken with Vinegar Sauce,五香兔肉,Spiced Hare,茄汁石斑块,Deep Fried,Garoupa,Slices with Tomato Sauce,咖喱牛肉,Fried Beef with Curry,茄汁鱼球,Fish Balls with Ketch-up/Tomato Sauce,辣味烩虾,Fried Shrimp with Chilly Sauce,咖喱鱿鱼,Squid with Curry,糖醋排骨,Sweet&Sour Spare Ribs,白汁熏鲳鱼,Smoked,Pomfret,in White Sauce,4,Images Free+liberal,一卵孵双凤,Chicken Steamed in Water Melon,全家福,Stewed Assorted Meat/Hotchpotch,龙凤会,Stewed Snake&Chicken,雪积银钟,Stewed Mushrooms Stuffed with White Fungus,红烧狮子头,Stewed Minced Pork Balls,烩罗汉斋,Stewed Vegetable“,Luohan,Zhai,”,5,images+materials,翡翠虾仁,Stir-fried Shrimps with Peas,芙蓉鸡片,Fried Chicken Slices with Egg White,宫爆鸡丁,Diced Chicken with Peanut/Chicken with Hot Pepper&Peanut,6.local flavor,北京鸭,Peking Duck,蒙古烤肉,Mongolian Barbecue,西湖醋鱼,West Lake Vinegar Fish,成都子鸡,Stir-fried Spring Chicken,Chengdu Style,东江酿豆腐,Beancurd,Stuffed with Minced Pork,Dongjiang,Style,麻婆豆腐,Mapo,Toufu,7,中餐主食,炒饭,Stir-fried rice,粥,Congee/porridge,粽子,Zongzi,(sticky rice dumpling wrapped in bamboo or reed leaves),窝头,steamed corn-bread,油条,Deep fried twisted dough stick,锅贴,potsticker,/soft fried dumpling,汤圆,Stuffed dumpling ball,馅饼,Fried meat pie,千层饼,Multi-layer steamed bread,花卷,Steamed roll,狗不理包子,Goubuli,stuffed bun,馒头,Steamed bun,烧饼,Sesame seed cake,盖烧饭,Rice served with meat and vegetables,三味圆,用水面筋作皮，馅心以鸡脯肉、鲜虾仁、猪腿肉、葱、姜剁细，加黄酒等调料精制成团，在鸡汤内煮熟。皮薄馅嫩，晶莹剔透，集点心菜肴、鲜汤于一盆，鲜美至极。,Meat balls with three delicacies,The balls are made with wheat gluten as the outer skin and mixed meat of chicken chest,shelled shrimps,minced pork of leg and some ingredients as the,stuffings,and boiled in chicken soup.Its very delicious to integrate pastry,meat dishes and soup into one plate.,万三蹄,为周庄首选名菜，以精制的猪后腿为原料，配以佐料，经过煨煮或蒸焖而成。肉质酥乱脱骨，汤色酱红，肥而不腻，闲甜相宜，香酥味美，十分可口。,Wansan,Pigs Upper Leg,It is a famous dish promoted as the No.1 course among all the dishes in,Zhouzhuang,.The pork of leg is chosen from among the best as the material and stewed,in,brown source over slow fire.The cooked pork is very tender and easily boned.Though,it looks fat,yet not greasy.It suits to the taste of all different people.,