中国八大菜系 舌尖上的美味.pptx

1 The major cooking methods
炒
目录 contents
爆
炸
焗
烤
煎
烧
焖
蒸



2 China’s eight major schools of cooking








3 Kinds of western schools of cooking
United States food
Japanese food
British food
4 The tools for eating
Italy food
Western tableware
Chinese tableware
The cooking methods in China
炒 fry
Fry is the most basic cooking techniques. The raw material are sheet, silk, Ding, strips, blocks, using heat oil, the amount of oil is depend on the number of material. With different material, temperature, and oil temperature, it can be divided into fried, cooked fried method,etc.
,丝,丁,条,块,炒时要用旺火,要热锅热油,,火候,油温高低的不同,可分为生炒,滑炒,熟炒及干炒等方法.
爆
It means strong and fast and the heating time is very short. The cooking dishes tastes crisp and fresh. this monly used mainly for: fried, scallion, sauce and so on.
爆就是急,速,烈的意思,,韧性原料,如肚子,鸡肫,鸭肫,鸡鸭肉,瘦猪肉,:油爆,芜爆,葱爆,酱爆等.
爆腰花
煎
Fry uses a small amount of oil to brush up the bottom of the pot, and then put the raw materials into the pot, with a small amount of oil .Usually the front will be fried first, then the other side, when frying, you should constantly shaking pan, so that the material can be heated evenly and make color the same
煎是先把锅烧热,用少量的油刷一下锅底,然后把加工成型(一般为扁型)的原料放入锅中,,再煎另一面,煎时要不停地晃动锅子,使原料受热均匀,色泽一致.
煎翅
桂花煎肉饼
炸 deep fry 炸就是旺火多油。锅内下油的数量要能淹没原料,并使原料能浮在油面上。因为炸的过程中没有水的参与,所以西方人也把它归为“干式烹饪法”的一种。根据时间和火候的不同,炸出的菜肴可以有香、酥、焦、脆、嫩等不同特点。但在欧洲厨房里,炸类菜肴多数都有色泽金黄、外脆里嫩的特点。抛开肯德基或麦当劳的鸡腿,今天我要介绍的炸类代表菜肴是被称为英国国菜的炸鱼配薯条(Fish and Chips)。 欧洲的民谣说道:“法国人活着是为了吃,英国人吃是为了活着”。简言之,英国菜在欧洲的声誉,基本和他们的查尔斯王子不相上下。
元宵
春卷
焗 gratin 焗这种烹饪方式来源于法国,是将黄油或者调味少司盖在易熟或半熟的原料上,放入特制的焗炉(Salamander)短时间内高温加热,待黄油或调味少司熔化沸腾后取出上盘。焗在保证菜肴新鲜度的同时,还赋予菜肴浓郁的香味和表面亮丽的色泽,是高级厨房不可或缺的烹饪方式。
法国名菜勃艮第焗蜗牛
(Escargots a la Bourguignonne)
它类似一个小的烤箱,但有一面敞开,上下各有红外线加热器。最原始的焗炉就