川菜螞蟻上樹(shù)(正)PPT

1、1螞蟻螞蟻上樹(shù)上樹(shù)川菜川菜2 主料：主料： 粉絲100g、豬肉餡50克。 輔料：輔料： 豆瓣醬20g，高湯（或水）100g，蔥姜蒜末適量。 醬油1茶匙，糖1茶匙，香油1/2茶匙，油1湯匙。3步驟1：把五花肉洗干凈，剁成肉糜。 4步驟2：粉絲用溫水洗凈發(fā)開(kāi)，晾干水分。炒鍋置火上燒熱，倒入油，燒至六成熱，將粉絲下入鍋內(nèi)炸起，撈出備用。5步驟3：鍋中底油，燒至六成熱，放入姜末、蒜末炒出香味，再倒入肉末炒散炒熟，放點(diǎn)干紅辣椒，醬油、料酒略炒。6步驟4：倒入粉絲，再放一湯匙水，加點(diǎn)鹽，湯汁收干撒點(diǎn)蔥花即可。78 川菜 （擅長(zhǎng)烤、煸炒）即四川菜系。以成都、重慶菜為代表。是中國(guó)最有特色的菜系，也是民間最大菜

2、系， Sichuan Cuisine kwi zin, we also call it the Sichuan style of cooking, is famous for cooking food in roasting and stir-frying way. Chengdu and Chongqing style dishes are the representative of Sichuan Cuisine. Sichuan Cuisine is the most special style of cooking in China. Its also the biggest folk

3、 cuisine in China9 川菜是八大菜系之首。川菜風(fēng)味包括重慶、成都和樂(lè)山、內(nèi)江，自貢等地方菜的特色。 Sichuan cuisine lists at first of the eight regional cuisines . Sichuan flavor includes the characteristics of local dishes in Chongqing,Chengdu,Leshan,Neijiang,Zigong, etc.10 主要特點(diǎn)在于味型多樣。辣椒、胡椒、花椒、豆瓣醬等是主要調(diào)味品 its main feature lies on flavor var

4、ity.Chili,pepper, Pricklyash Peel, hick broad-bean sauce,etc.are the chief condiments.11 化出了麻辣、酸辣、椒麻、麻醬、蒜泥、芥末、紅油、糖醋、魚香、怪味等各種味型，具有“一菜一格”、“百菜百味”的特殊風(fēng)味 （翻譯劃線部分） Going together with spicy and hot ,suor and hot ,pepper and chili ,sesame paste, crushed garlic,mustard,spicy oil,sweet and sour,fish flavored,

5、peculiar taste and other kind of taste,with special taste of “one dish one style” “100 dishes 100 flavors” which means each dish has different flavor.12 川菜在烹調(diào)方法上，有炒、煎、干燒、炸、熏、泡、燉、燜、燴、貼、爆等三十八種之多 Sichuan cuisines has more than 38 kind of cooking methods such as stir-fry,fry in shallow, dry fried ,dry h

6、eating,smoked,bubble,stew,braise,stewed,stick and explope.13 川菜歷來(lái)有“七味”（甜、酸、麻、辣、苦、香、咸），八滋（干燒、酸、辣、魚香、干煸、怪味、椒麻、紅油）之說(shuō) It is said that Sichuan cuisine always have seven flavors and eight stastes. “seven kinds of flavors”including sweet,sour, tongue-numbing, spicy, bitter, fragrant, salty. “eight kinds of

7、 tastes” including dry-braised ,sour, spicy, fish-flavored, dry-fried, braised-spicy , spicy hot ,hot sauce .14 川菜系由筵席菜、大眾便餐菜、家常菜、三蒸九扣菜、風(fēng)味小吃等五個(gè)大類組成一個(gè)完整的風(fēng)味體系 Sichuan cuisine was formed by feast food,public luncheonette food, home cooking, three evaporate nine buckle dish and delicacies.And such five

8、categories form a complete flavor system15 川菜在國(guó)際上享有“食在中國(guó)，味在四川”的美譽(yù)。其中最負(fù)盛名的菜肴有：干燒巖鯉、干燒桂魚、魚香肉絲、怪味雞、宮保雞丁 Sichuan cuisine has a reputation that “rip in China, in Sichuan flavor” in the international community. Among which the most reputable dishes are: dry heating rock the carp，fried mandarin fish with h

9、ot brown sauce ,shredded pork with garlic sauce, chicken with special hot sauce ,spicy diced chicken with peanuts. 16 粉蒸牛肉、麻婆豆腐、毛肚火鍋、干煽牛肉絲、夫妻肺片、燈影牛肉、擔(dān)擔(dān)面、賴湯圓、龍抄手等 Steamed Beef in Rice Flour。 Bean Curd with Hot PepperSpice Bean Curd。 Cattle Tripe Chaffy Dish 。 Fried Sliced Beef 。 Pork Lungs in Chili S

10、auce Beef and OX Tripein Chili Sauce。 Stewed Thin Beef Slices 。 Sichuan Noodles with Peppery Sauce。 Lai Glutinous Rice Balls 。 Long Wonton 17 川菜中五大名菜是：魚香肉絲、宮保雞丁夫妻肺片、麻婆豆腐?；劐伻狻|坡肘子等。 The most famouse 5 dishes of Sichuan cuisine are: fish-flavored Shredded Pork ，Chichken cudes(diced chicken)in chilli sa