帅哥 发表于 2009-1-20 15:00:29

烹调中国菜

<P>口语时会用到哦 ~~~</P>
<P>中国菜常用的烹调方法&nbsp; </P>
<P>Coating (上浆)&nbsp; </P>
<P>Cutting techniques&nbsp; </P>
<P>Slicing(片)&nbsp; </P>
<P>Shredding (撕)&nbsp; </P>
<P>Strapping (条)&nbsp; </P>
<P>Grain-sized dicing (切粒)&nbsp; </P>
<P>Dicing (切丁)&nbsp; </P>
<P>Mincing (磨)&nbsp; </P>
<P>Cutting into chunks (块)&nbsp; </P>
<P>Deep-frying (炸)&nbsp; </P>
<P>Stir-frying (炒)&nbsp; </P>
<P>Slippery-frying (熘)&nbsp; </P>
<P>Quick-fry over high heat (爆)&nbsp; </P>
<P>Steaming in a container (隔水炖)&nbsp; </P>
<P>Stewing over medium, then high heat (烧)&nbsp; </P>
<P>Precooking and then stewing (烩)&nbsp; </P>
<P>Sauteing (煎)&nbsp; <BR>Steaming (蒸)&nbsp; </P>
<P>Crisp frying with syrup (拔丝)&nbsp; </P>
<P>Quick boiling (焯)&nbsp; <BR>&nbsp; <BR>Pickly ash (花椒)&nbsp; </P>
<P>Pepper salt (椒盐)&nbsp; </P>
<P>Monosodium glutamate and chicken bouillon&nbsp; （味精、鸡精）</P>
<P>Fennel seeds (茴香)&nbsp; </P>
<P>Star anise (大茴香)&nbsp; </P>
<P>Steaming with distiller's grains sauce (zao)&nbsp; </P>
<P>Five Spices (五香料)&nbsp; </P>
<P>Cinnamon (桂皮)&nbsp; </P>
<P>Cooking wine (料酒)&nbsp; </P>
<P>Thickening with mixture of cornstarch and water (勾芡)</P>
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