外教課,菜譜.doc

Dim sum點(diǎn)心（粵語(yǔ)音譯）Signature dishes招牌菜Unfermentedtea (green tea)未發(fā)酵茶（綠茶）Half-fermented tea (Wulong tea)半發(fā)酵茶（烏龍茶）Fermented tea (black tea)發(fā)酵茶（紅茶）Spareribswith black bean sauce豉汁排骨Black pepper黑椒Siu Mai of pork豬肉燒賣Tasty chicken feet鳳爪Tea and seat fee茶位Steam trolley推車（一籠一籠的點(diǎn)心堆著放在推車上）Meal tally card計(jì)費(fèi)卡（要了一籠點(diǎn)心就按一個(gè)印，最后結(jié)賬時(shí)算總價(jià)）Sweet pork叉燒第一道：糖醋里脊 Sweet and Sour Pork第二道：宮保雞丁Gong Bao Chicken第三道：春卷 Spring Rolls第四道：炒飯 Fried rice with egg第五道：麻婆豆腐 Ma Po Bean Curd第六道：餃子 Dumplings第七道：餛飩 Won ton Soup第八道：烤鴨 Peking Duck第九道：炒面 Chow Mein第十道：腰果蝦仁 fried shrimps with cashewnuts法式糖心荷包澆意面：煎蛋面 Fried egg noodles甜點(diǎn)微烤黃金小甜餅：南瓜餅 pumpkin pie五分熟神戶小牛肉配珍珠甜米飯：牛肉蓋澆 stir fried beef with rice法式卷心菜微甜濃湯：白菜湯 cabbage soup特調(diào)微辣酸甜汁焗豬柳伴長(zhǎng)蔥：魚(yú)香肉絲 Yu-Shiang pork (meat in fish sauce)木炭火焦烤微煎法國(guó)小填鴨：烤鴨 Roast Duck蜜糖配白醋焗野豬背脊嫩肉：糖醋里脊 Pork Fillet with sweet and sour sauce意式秘制濃醬雞肝燴波爾多酒漬青椒：炒雞下水 stir fried chicken organs珍珠蒜蓉微煎白菜：炒大白菜 stir fried cabbage with garlic墨西哥特辣燉過(guò)油精致阿根廷小牛肉配當(dāng)下時(shí)蔬：水煮牛肉 Boiled Beef芝士濃醬伴意大利面條：熱干面 Hot dry noodles陳年俄羅斯酸湯加小辣椒煮深海鱈魚(yú)：酸菜魚(yú) fish with pickled mustard-green墨西哥特辣秘制濃湯雜燴配什錦鮮蔬：火鍋 hot pot鮮香蒜茸澆汁精選各式雜肉：麻辣燙 hot pot意式蒜蓉微酸澆汁鮮豬嫩柳：涼拌白肉 boiled pork belly with spicy sauce爆油蔥香干煸五花肉：回鍋肉 Twice Cooked Pork麻辣黑胡椒精腌碎肉燉白玉豆腐：麻婆豆腐 mapo tofu西安精燉小牛肉澆汁配蒜蓉小面餅/美式上選鮮嫩豬肉漢堡：肉夾饃 Dumpling stuffed with Hot Gravy香油蔥花醬汁秘制什錦菜涼拌水晶粉：涼粉 bean jelly四川辣汁煮小牛胃搭頂級(jí)小牛血配雜錦時(shí)蔬：毛血旺 Boiled Blood Curd酥炸黑色發(fā)酵豆塊佐紅辣椒蒜汁/小火御制特香脆墨腐塊/特級(jí)初炸腌制豆乳凝凍澆醬汁/特選醬香豆腐精炸佐芙蓉蒜醋汁：油炸臭豆腐 deep fried stinky tofu鮮白玉子配腌制小甜菜黑胡椒濃湯：榨菜蛋湯 salted mustard egg soup紅椒醬爆微型河鮮配姜茸酸汁：小龍蝦 spicy crawfish特制煙熏蜜汁辣味干鴨片：醬板鴨 smoked duck法式甜酸西紅柿片配黃油雞蛋粒：番茄炒蛋 stir fried egg with tomato冷翠青蔥段配鹽漬蒸豆碎：大蔥蘸醬 spring onion with soybean sauce意式番茄雞蛋濃湯澆通心粉：雞蛋打鹵面 fried egg noodles鐵板特煎外十分熟內(nèi)七分熟碎牛扒佐青椒段洋蔥塊：鐵板牛肉 Iron Plate Beef冰鎮(zhèn)西貢生蝦佐蘇格蘭威士忌：醉蝦 liquor saturated shrimp百分百原汁澳洲玉子水晶凍：蒸蛋羹 steamed egg泰式翡翠精燜水晶飯：綠畦香稻粳米飯 Thai ricee法式悶燒水生蝸牛佐辣椒蒜汁：辣田螺 spicy mudsnail中式炸面包：油條 deep fried bread stick特制甜糯米配日式蜜豆沙及八色澳洲香焙干果：八寶飯 Eight Precious Pudding秘制醬漬豬排泰國(guó)香糯米壽司：肉粽子 meat Zongzi翡翠豆蓉酥皮夾心松餅：綠豆糕 green bean pastry黃色毒藥雞尾酒：雄黃酒 Wine mixed with arsenic sulphide drunk吮指蛋香超薄碎蔬鐵板Q餅夾銷魂麥香脆餅：煎餅果子 wok seared scallops兩款經(jīng)典醬汁可供選擇濱田酷感黃豆?jié)庵?soybean sauce特調(diào)墨西哥辣椒燴醬 Mexico spicy sauce特濃肉孜醬青蔥拌意面：雜醬面 noodle with soybean sauce特調(diào)濃香醬蘸皇家白玉冰珂：涼拌豆腐 tofu salad明前安溪茶蕊煎懷玉百合：鐵觀音炒百合 stir fried lily with wulong tea特制北冰洋鱈魚(yú)汁至鮮布丁：魚(yú)凍 mixed fish in aspic西班牙熱辣風(fēng)情茴香桂皮油灼魚(yú)排：水煮魚(yú) boiled fish法式松脆芝麻小烤餅配墨西哥特制油煎香面卷：燒餅夾油條 Clay oven rolls with Fried bread stick意式醬汁淋細(xì)面餅包裹濃香美國(guó)小肥牛：牛肉鍋貼 Pan-fried beef dumpling泰國(guó)翡翠珍珠梗卷中式黃金炸脆餅（甜/咸）：瓷飯團(tuán) rice roll特制西班牙濃香茄汁燴日式香Q小豬肉條：茄汁排條 pork rib with tomato sauce傳統(tǒng)烤茄瓜紅燴濃香肉汁：肉沫茄子 eggplant with pork mince西班牙青椒紅燴利大意小牛眼肉片：青椒炒肉 stir fried pork with Green Pepper精制小麥面餅包裹濃汁肉眼扒：肉包子 Meat bun中式松花蛋燴特選豬肩肉配水晶香稻濃湯：皮蛋瘦肉粥 Minced Pork Congee with Preserved Egg海鮮雜燴配時(shí)蔬小菜澆中式意面：三鮮面 seafood noodles中式豆花布丁配特制雞絲澆汁佐頂級(jí)蒜蓉辣醬：Soybean curd鹽漬乳黃瓜色拉配油醋汁及蒜醋汁：cucumber salad白酒鄉(xiāng)村濃醬汁焗雞胸肉：紅燒雞 stewed chickenIngredients:原料：1 pound soft bean curd1磅嫩豆腐2 tablespoons corn oil2大湯匙玉米油1/4 pound beef (or pork), chopped1/4磅牛肉（或豬肉），切碎1 scallion, minced1根蔥，切成碎末1 clove garlic, peeled and minced1瓣蒜，去皮，切成碎末1 teaspoon chopped fresh ginger1茶匙生姜，切碎2 tablespoons chili paste with garlic2大湯匙有蒜的辣椒醬1 teaspoon black bean paste with chili1茶匙辣豆豉1/2 teaspoon salt1/2茶匙鹽1 tablespoon dark soy sauce or thick soy1大湯匙濃醬油1/2 teaspoon chili oil1/2茶匙辣椒油1 tablespoon cornstarch mixed with one tablespoon cold water1大湯匙淀粉加1大湯匙水，拌勻Preparation:做法：1. Cut bean curd into one-inch by half-inch by half-inch squares and put it in a large strainer.將豆腐切成長(zhǎng)2x1x1cm大小，放在一個(gè)較大的容器中2. Boil two quarts of water and pour it over the bean curd.用2夸脫開(kāi)水將容器中的豆腐淹沒(méi)3. Heat corn oil and fry the beef, scallion, garlic, and ginger fortwo minutes then add the bean curd and gently stir for one minute.將油加熱，將牛肉、蔥、蒜、姜放入油鍋煎2分鐘，然后將豆腐倒入，