Thetechniquesofcooking解析.ppt

The techniques of cooking Group 1 1.stew/braise 炖 1.stew/braise 炖 Some dishes stew/braise 炖 Stir-fry 炒菜 生炒 熟炒 滑炒 清炒 干炒 抓炒 软炒 The Development 炒菜是中国菜区别于其他菜肴的基本特征。 中国古代实际上没有炒菜，在六朝以前基本的烹饪方法和现在的欧洲差不多，直到宋朝才有。并且，其初兴时期，仅存于宋都汴京 今开封 ，而且是酒肆、饭馆首屈一指的绝活。后来才慢慢普及开来。 Notes 炒菜的注意事项： 1.炒肉的时候讲求热锅温油，这样才会不沾锅而且也不会把肉炒老。 2.其实有些蔬菜，例如：茄子。烧的时候尽量避免用刀切块。因为茄子下刀后就会变的不吃油，油滋不到茄子里面去。最好的办法就是用手掰成小块。 3.家里的煤气、液化气灶的火通常没有电视上看到专业厨师用的那么旺，所以不适合爆炒，遇到需要爆炒的菜肴，可以在锅里多加一些油，利用油烧热后的高温，迅速达到爆炒效果。 西红柿炒蛋 method: 1. Beat the eggs lightly. Add salt. 2.Heat 1 spoon of oil in the pan. Stir-fry the egg in the oil until set and remove from wok. 3.Heat yet another tablespoon of oil.Add tomatoes. When almost done, add the eggs and stir-fry quickly over high heat.Remove from heat. 焖 烹调技法： 先将原料冲洗干净，切成小块，热锅中倒入油烧至油温适度，下入食物油炝之后，再加入药物、调料、汤汁；盖紧锅盖，用文火焖熟。 Firstly, put oil into a pan and heat it to an appropriate temperature. Then, put prepared food into the oil for a while. Next, put ingredients into the pan. Finally, cover the lid tightly and using medium heat to cook until the food is ready. 红烧 ? 烧（braising），是先将主料用油炸过或用火焯过，再加上辅料，兑入汤汁煨至熟烂的方法。用酱油来烧，叫红烧（braising?with?soy?sauce，或braising?in?brown?sauce） ? Eg:红烧肉（braised?pork?with?soy?sauce） Streaky pork 五花肉 : 500g One cinnamon 桂皮 3 anise 八角 five pieces of ginger red dates 红枣 ---you can choose to put it or not Dark soy sauce 老抽 -30ml（2 tablespoon） Salt-5 g 1 teaspoon Suger-15g Cut the meat and the ginger, then put oil into the pot, when the oil is cool, put into cinnamon and anise. After fry out the fragrance with small fire, turn into the big fire and put into streaky pork. Fry out stirring coloration, then continue to fry 2minutes until the oil outlet. Put into dark soy sauce, sugar , salt and mix all the condiments well. Then fry and stir 5 minutes to make the meat colored and tasty. Add the boiled water, water should submerge the meat. after boiling, skim forth. Put into red dates and ginger, lid the pot, turn to small fire and simmer 40 minutes. during the period, pa