红烧茄子的英语ppt
英语食谱教学PPT
(在这个时候，你可以剥蒜，香菜洗 净切碎的大蒜瓣在碗里加入一点酱油， 加一点糖和水，直到碗已满，把香菜 30分钟后你就可以做下一步。)
3.
grabbed the eggplant,desperately clutching.try to put away all of the water.because the more eggplant is dry.the dish will be more incense.until the oil is 8 min heat.put the eggplant.fill in the sauce after the oil is 80 percents heat.boiled off a small fire,remember to reverse the pot to makeit even.turn off the heat to enter.coriander.turn the pot a few,you can enjoy the dish (按住茄子，试图把水挤干，因为越是干 茄子菜会更香,8分钟直到油热放茄子放 入锅中再放酱油，80分熟时候。烧开小 火，再关火加入香菜翻锅，你可以品尝 这道菜)
My favorite fruit is apple
I like eating various kinds of fruits, but what I like most is apple. Apple is red, round, and juicy. It looks so nice and tastes so sweet. Almost everyone likes it. And it's also very cheap. We can buy it everywhere.Apple is not only delicious, but also nutritious, because it contains the vitamins we need. Having apples everyday can make us healthy and wise. Just as saying goes," An apple a day keeps the doctors away.
中英文对照菜谱
家常菜食谱菜谱：红烧茄子的做法Braised eggplant（中英双语对照）Braised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油Braised eggplant production process: 红烧茄子的制作过程： 1. First eggplant, peeled, cut hob fast. Put like a bowl, sprinkled with salt evenly, side scatter stirring. And then put aside. 1. 先将茄子去皮，切成滚刀快。
放如一大碗内，均匀的撒上一层盐，边撒边搅拌。
然后放至 L 边备用。
2. At this time, you can peel the garlic, wash the parsley. Garlic cloves cut into the pile in the bowl, to the little soy sauce. Add a little sugar and water, lobbied for a bowl. Corianbraised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油braised eggplant production process: 红烧茄子的制作过程：1. first eggplant, peeled, cut hob fast. put like a bowl, sprinkled with salt evenly, side scatter stirring. and then put aside.1. 先将茄子去皮，切成滚刀快。
中国美食(英文版PPT)
Sour West Lake Fish（西湖醋鱼）
Long jing Shelled Shrimp （龙井虾仁）
Beggar‘s Chicken （叫花鸡）
东坡肉
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.
Hot Chicken（辣子鸡）
冰糖湘莲
ห้องสมุดไป่ตู้
腊味合蒸
Dongan Chicken（东安鸡）
Fujian Cuisine
Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."
CHINESE FOOD
Chinese Cuisines
China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
中英文对照菜谱
页眉家常菜食谱菜谱：红烧茄子的做法Braised eggplant （中英双语对照）Braised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil 红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油Braised eggplant production process: 红烧茄子的制作过程： 1. First eggplant, peeled, cut hob fast. Put like a bowl, sprinkled with salt evenly, side scatter stirring. And then put aside. 1. 先将茄子去皮，切成滚刀快。
放如一大碗内，均匀的撒上一层盐，边撒边搅拌。
然后放到一边备用。
2. At this time, you can peel the garlic, wash the parsley. Garlic cloves cut into the pile in the bowl, to the little soy sauce. Add a little sugar and water, lobbied for a bowl. Corianbraised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water,oil红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油braised eggplant production process:红烧茄子的制作过程：1.first eggplant, peeled, cut hob fast. put like a bowl, sprinkled with saltevenly, sidescatter stirring. and then put aside.页眉1.先将茄子去皮，切成滚刀快。
《In-the-kitchen》基础知识PPT
基础知识
重点单词
1.game 运动，比赛 2.smell 有……气味，闻起来
3.meat (猪、牛、羊等的)肉 4.vegetable 蔬菜
5.tomato 西红柿，番茄 6.potato 马铃薯，土豆
7.ready 准备好
8.yummy 好吃的，美味的
9.love 喜欢， 喜爱 10.bread 面包 11.win 获胜，赢 12.yeah 太好了，太棒了 13.angry 生气的，愤怒的 14.spot 斑，点 15.catch 抓，抓住
ห้องสมุดไป่ตู้
重点短语
5.wash vegetables
洗菜
6.cook meat with potatoes 做土豆烧肉
7.look for
找，寻找
8.a great cook
一位伟大的厨师
9.drive … away
赶走
重点句型
1.—Are you cooking meat？ 你在煮肉吗？
—No， I'm not. 不，我没有。
2. His parents are cooking dinner in the kitchen. 他的父母正在厨房做晚饭。
3. I'm cooking meat with potatoes. 我正在做土豆烧肉。
4. Liu Tao is looking for some juice in the fridge. 刘涛正在冰箱里找果汁。
5. How's the meat？ 肉的味道怎么样？
6. Sam catches a ladybird from the grapes. 山姆从葡萄上抓了一只瓢虫。
红烧茄子的英语ppt
Materials:
• • • • • • • • Eggplant 茄子 Coriander 香菜 Garlic 蒜瓣 Soy sauce 酱油 Sugar 糖 Salt 盐 Water 水 Oil 油
Production process:
• First peel the eggplant and rollcut it, then put in a bowl, and sprinkle salt evenly, with stirring. And then put it aside.
Production process:
• When it boils, turn down the fire, remembering to turn over . Otherwise, one side must be like Bao Zheng, another like Cao Cao. While the soup is almost boiled, turn off the fire and pour into the coriander. Turn the pot a few times, then pour into the plate.
Braised eggplant
• 红烧茄子是家常菜菜谱，属于鲁菜，味道 咸甜。此菜是素菜中的精细者，历史悠久。 北魏高阳太守贾思勰在《齐民要术》素食 篇中，记有烧茄子法。文记：“缹（fǒu ) 茄子法：用子未成者，子成则不好也。以 竹刀骨刀四破之，用铁则渝黑，汤蝶去腥 气。细切葱白，熬油令香，苏弥好。香酱 清，孽葱白，与茄子俱下。缹令熟，下椒 姜末。”从记中可知其法精细。后来的红 烧茄子，还加适量白糖，以调口味。
• 烧开后关小火，记得 还要翻翻。要不然茄 子快一定是一边像包 公，一边像曹操。等 汤烧的差不多了，关 火倒入香菜末，翻锅 数下，装盘。
红烧茄子步骤作文
红烧茄子步骤作文Red braised eggplant is a classic Chinese dish that is loved by many. It is a comforting, savory dish that is perfect for any occasion. The dish features tender, succulent eggplant that is braised in a flavorful, velvety sauce, and it is a favorite among vegetarians and meat-eaters alike.红烧茄子是一道受到很多人喜爱的经典中国菜。
这是一道令人舒适的美食，适合任何场合。
这道菜以嫩滑多汁的茄子为特色，搭配浓郁的酱汁，深受素食者和肉食者的喜爱。
The first step in making red braised eggplant is selecting the right eggplants. It is important to choose eggplants that are firm, glossy, and free of blemishes. Additionally, it is advisable to avoid eggplants that are overly large, as they tend to have a bitter taste and a spongy texture.做红烧茄子的第一步是选择合适的茄子。
选择茄子时要注意挑选坚实、有光泽、没有瑕疵的茄子。
此外，最好避免选择过大的茄子，因为它们往往有苦味和海绵质地。
The next step is to prepare the eggplants. After washing and drying the eggplants, they should be cut into uniform pieces to ensure even cooking. Some recipes call for salting the eggplant to draw out any bitterness, while others skip this step.接下来要做的是准备茄子。
做红烧茄子小作文英语
As a high school student with a budding interest in culinary arts, I recently embarked on a delightful adventure to prepare a dish that has always intrigued me the famous Red Braised Eggplant. This dish, known for its vibrant color and rich flavors, is a staple in many Chinese households. Here, I recount my experience of making this dish for the first time.It all began with a visit to the local market where I carefully selected the freshest and most plump eggplants. The vendors were bustling with activity, and the air was filled with the aroma of various spices and fresh produce. I chose eggplants that were firm to the touch and had a glossy, deep purple hue. I also gathered other essential ingredients such as garlic, ginger, green onions, soy sauce, sugar, and a pinch of Sichuan peppercorns for that signature numbing sensation.Back in the kitchen, I washed the eggplants and cut them into thick, even slices, making sure not to damage their delicate flesh. The smell of the freshly cut eggplants was earthy and slightly sweet, a testament to their freshness. I then sprinkled salt over the slices and let them rest for about 20 minutes to draw out the moisture. This step is crucial as it helps the eggplants absorb the flavors better and prevents them from becoming too mushy during the cooking process.While the eggplants were resting, I prepared the sauce. I minced the garlic and ginger, finely chopped the green onions, and mixed them with soy sauce, sugar, and a splash of water. The aroma of the minced ingredients was potent and invigorating, filling the kitchen with a promise of theflavors to come.Next, I heated a generous amount of oil in a wok until it was hot enough to sizzle a drop of water immediately. With a bit of trepidation, I carefully placed the eggplant slices into the oil, making sure not to overcrowd the wok. The sizzling sound was music to my ears, and the sight of the eggplants turning golden brown was incredibly satisfying. I flipped them over to ensure they were evenly cooked and removed them from the oil once they achieved a crispy exterior.With the eggplants set aside, I poured out most of the oil from the wok, leaving just enough to sauté the sauce ingredients. I added the garlic, ginger, and green onions, and the fragrance that wafted from the wok was intoxicating. I then poured in the sauce mixture and let it simmer until it thickened into a glossy consistency.Finally, I returned the fried eggplants to the wok, tossing them gently to coat them evenly with the sauce. The eggplants absorbed the sauce beautifully, turning a deep, rich brown. The kitchen was now a symphony of scents, with the sweet and savory aromas mingling together in a harmonious blend.As I plated the dish, I garnished it with a sprinkle of sesame seeds and a final flourish of chopped green onions. The Red Braised Eggplant looked stunning, with its glossy sauce and contrasting colors. The first bite was a revelation the crispy exterior gave way to a tender interior, and the flavors were a perfect balance of sweet, savory, and a hint of spice from theSichuan peppercorns.This experience of making Red Braised Eggplant was not just about creating a delicious meal it was a journey of discovery and learning. I learned about the importance of selecting fresh ingredients, the art of balancing flavors, and the joy of transforming simple ingredients into a culinary masterpiece. It was a reminder that cooking is not just a skill, but an art form that brings people together and creates memories that linger long after the meal is over.。