中国菜常用的烹调方法
Coating (上浆)
Cutting techniques
Slicing(片)
Shredding (撕) 来源:www.examda.com
Strapping (条)
Grain-sized dicing (切粒) 来源:www.examda.com
Dicing (切丁)
Mincing (磨)
Cutting into chunks (块) 来源:www.examda.com
Deep-frying (炸)
Stir-frying (炒)
Slippery-frying (熘)
Quick-fry over high heat (爆) 来源:www.examda.com
Steaming in a container (隔水炖)
Stewing over medium, then high heat (烧)
Precooking and then stewing (烩)
Sauteing (煎)
Steaming (蒸) 来源:www.examda.com
Crisp frying with syrup (拔丝)
Quick boiling (焯)
Pickly ash (花椒)
Pepper salt (椒盐)
Monosodium glutamate and chicken bouillon (味精、鸡精)
Fennel seeds (茴香)
Star anise (大茴香) 来源:www.examda.com
Steaming with distiller's grains sauce (zao)
Five Spices (五香料)
Cinnamon (桂皮)
Cooking wine (料酒) 来源:www.examda.com
Thickening with mixture of cornstarch and water (勾芡)
下一篇:雅思口语词汇:中国独特概念词
1、中国意念词(Chinesenesses)
八卦 trigram
阴、阳 yin, yang
道 Dao(cf. logo) 来源:www.examda.com
江湖(世界) the jianghu World (the traits' world)
e.g. You can't control everything in a traits' world. (人在江湖,身不由己)
道 Daoism(Taoism)
上火 excessive internal heat 来源:查看详情]