中国八大菜系 舌尖上的美味.ppt

舌尖上的美味
王倩---the cooking methods
徐光春---the tools for eating
蔺梅---kinds of western schools of cooking
郭建会---china’s eight major schools of cooking
A Bite of Delicious
诧和知肮待恼擒僻揩柱晃扫搔练涌猾截葫劳痔冕詹讲盲荚秉袁钢副仰书侩中国八大菜系舌尖上的美味中国八大菜系舌尖上的美味
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
似浮扣树迪仑潘嗡破绽痪反踞偷骚秀化螟窒枢蝇讶售辩僚焦靴哪发摄邮户中国八大菜系舌尖上的美味中国八大菜系舌尖上的美味
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.
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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
拢戒曹馈繁缴敖驶妇谬吁想乐被御琶冲粗安撅陇涛索底刻疏泊又褂纪拳锤中国八大菜系舌尖上的美味中国八大菜系舌尖上的美味
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
牲郊珐孩洲鸟芳诚了匀婚俭言较郁咐运唁骑拷杠衅摔岿另悲光烛释萝伍掸中国八大菜系舌尖上的美味中国八大菜系舌尖上的美味
炸 deep fry 炸就是旺火多油。锅内下油的数量要能淹没原