烹饪英语 周海霞 章敏均 Unit 9 Seafood新.pptVIP

Cooking English烹饪英语 Unit 9 Seafood 海 鲜 Unit 9 Seafood Unit 9 Seafood Unit 9 Seafood Start off Unit 7 Meat Start off Unit 7 Meat Start off Unit 9 Seafood Unit 7 Meat Unit 9 Seafood Unit 9 Seafood commis cook: What shall we do this morning? fish cook: Processing all the mandarin fish. commis cook: Would you please show me how to do with them? fish cook: OK, First, you should scale the fish. commis cook: With the fish scaler? fish cook: Yes, maybe you can use a knife or a spoon handle. commis cook: OK. fish cook: To scale a fish, you should start from the tail toward the head. commis cook: Good idea. fish cook: Then gut the fish and take away all the internal organs. commis cook: OK. Show me now? fish cook: Yes. Make a slit on the fish’s belly, pull out the guts and wash carefully to remove all traces of guts and blood. commis cook: OK, I will try. A: What shall we do ? Ingredients: 1kg raw prawns (shrimp) 25 g butter 1 onion, finely chopped 3 garlic cloves, crushed 1 tsp grated fresh ginger 1\2 tsp cayenne pepper 2 tsp ground cumin 1 tsp garam masala 1\2 tsp ground turmeric 425 g tinned chopped tomatoes 80 ml coconut cream 2 tsp finely chopped green chili 2 tbsp chopped coriander Procedures: Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Heat the butter in a wok over medium heat. Add the onion and cook for 3 minutes, or until soft and golden. Add the garlic and ginger and cook for 1 minute. Add the cayenne pepper, cumin, garam masala and turmeric and cook for 1 minute, or until fragrant. Add the prawns and tomato and simmer for 10-15 minutes, or until the prawns are cooked and the liquid has reduced. Stir in the coconut cream. Add the chili a little at a time until the mixture is as hot as you like. Season to taste, and serve scattered with coriander. Practice 1 De