英语课件制作水煮鱼

合集下载

Fish Filets in Hot Chili Oil(水煮鱼英文介绍)

Pour the hot oil with chili pepper and flower pepper on the fish meat. And then add some Black pepper powder and aginomoto. The Boiled fish is well down.
Fish Filets in Hot Chili Oil
—Fish Filets in Hot Chili Oil
The sliced fish is so delicious that you cannot find any bad smell； The sliced fish is tender and juicy indeed； When you chew it, the tasty hot chili soup will spill from the sliced fish and the sliced fish will melt in the tasty hot chili soup ;
Put the special oil you have prepared in the wok, and then put the Chili sauce which can make the soup became red. Then add Dry chili pepper, Flower pepper, and Slice ginger, Minced garlic to cook until the good flavor comes out; add the light broth (or boil water). So the special flavor soup is finished;

介绍一道水煮鱼的英语作文

介绍一道水煮鱼的英语作文Boiled fish, a dish that has captivated the taste buds of many, is a classic in Sichuan cuisine. Its allure lies in the harmonious blend of spicy, sour, and numbing flavors that dance on the tongue.The preparation of this dish is both an art and a science. Fresh fish is the star, chosen for its tender flesh and mild taste, which perfectly absorbs the robust flavors of the sauce. It's sliced into thin, delicate pieces, ensuring that each morsel is cooked to perfection.The sauce is where the magic happens. A symphony of chili peppers, Sichuan peppercorns, garlic, and ginger comestogether in a fragrant broth. The heat from the chilies andthe numbing sensation from the Sichuan peppercorns create a sensory experience that is both challenging and exhilarating.Once the fish is cooked, it's gently placed atop a bed of crisp vegetables, often including bok choy and bean sprouts, which have been lightly blanched to retain their crunch. The final touch is a generous drizzle of the fiery sauce, which envelops the fish in a warm embrace.Serving boiled fish is a feast for the eyes as well asthe palate. The vibrant red of the chili oil contrasts beautifully with the white fish and the verdant greens of the vegetables, making it a visually stunning dish.To enjoy boiled fish is to embark on a culinary adventure. Each bite is a journey through a landscape of flavors, fromthe initial heat to the lingering numbing sensation, it's a dish that leaves a lasting impression.In conclusion, boiled fish is more than just a meal; it's an experience that engages all the senses. Whether you're a seasoned foodie or a culinary adventurer, this dish is sureto be a memorable addition to your gastronomic journey.。

水煮鱼的英文介绍Fish Filets in Hot Chili Oil

Fish Filets in Hot Chili OilGrass carp The Grass Carp (Ctenopharyngodon idella) is a herbivorous, freshwater fish species of family Cyprinidae, and the only species of the genus Ctenopharyngodon. It is cultivated in China for food but was introduced in Europe and the United States for aquatic weed control (see, e.g., Ponchatoula Creek). It is a large cyprind native to Eastern Asia, with a native range from Northern Vietnam to the Amur River on the Siberia-China border.[1]It is a fish of large, turbid rivers and associated floodplain lakes, with a wide degree of temperature tolerance. Grass carp are usually thought to enter reproductive condition and spawn at temperatures of 20 to 30 °C (68 to 86 °F),[2] but have been shown to sometimes spawn at temperatures as low as 15 °C (59 °F).[3]In the United States, the fish is also known as White Amur, a name developed to avoid use of the name "carp", which has derogatory connotations in North America. The name derives from the Amur River, where the species is probably native, but has never been abundant[4]This is not to be confused with the White Amur Bream (Parabramis pekinensis) which is not a particularly close relative as Cyprinidae go.The fish are eaten and may be steamed, pan fried, broiled, or baked.[5]White amur have an elongate, chubby body form that is torpedo shaped. The terminal mouth is slightly oblique with non-fleshy, firm lips, and no barbels.[6] The complete lateral line contains 40 to 42 scales. Broad, ridged pharyngeal teeth are arranged in a 2, 4-4, 2 formula. The dorsal fin has 8 to 10 soft rays, and the anal fin is set closer to the tail than most cyprinids. Body color is dark olive, shading to brownish-yellow on the sides with a white belly and large slightly outlined scales.The grass carp grows very rapidly, and young fish stocked in the spring at 20 centimetres (7.9 in) will reach over 45 centimetres (18 in) by fall, and adults often attain nearly 1.2 metres (3.9 ft) in length and over 18 kilograms (40 lb) in weight. According to one study, they live an average of 5-9 years with the oldest gaining 11 years. [7] They eat up to 3 times their own body weight daily. They thrive in small lakes and backwaters that provide an abundant supply of fresh water vegetation.[citation needed]hot pepper Culinary use s：Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies.Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeno.Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.Chili pepper plant leaves, mildly bitter but not nearly as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili(literally "chili leaves"). They are used in the chicken soup, tinola.[20]In Korean cuisine, the leaves may be used in kimchi.[21] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:∙Paprikash from Hungary -- uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish ∙Chiles en nogada from the Oaxaca region of Mexico -- uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce∙Mole poblano from the Pueblo region of Mexico -- uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats∙Puttanesca sauce from Italy -- a tomato-based sauce for pasta including dried hot chilies∙Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China -- small hot dried chiles are briefly fried in oil to add spice to the oil then used for frying.∙Nigerian dishes and those in many parts of Africa.Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, la yu (or rāyu) from Japan, and sriracha from Thailand.。

烹饪英语ppt课件

香料类
basil, thyme, parsley
油脂类
oil, butter, margarine
酱料类
soy sauce, ketchup, mayonnaise
其他
vinegar, sugar, mustard
03 烹饪流程与表达
烹饪流程的英文表达
准备食材
Prepare ingredients
04
翻炒均匀
Stir well to combine
西餐点餐与用餐的英文表达
点餐
点酒水
点甜点
结账
May I have a menu, please?
What would you like to drink?
What would you like for dessert?
May I have the check, please?
烹饪工具与设备
总结词
熟悉各种烹饪工具和设备是制作菜肴所必需的。
详细描述
常见的烹饪工具有刀具、锅具、烤箱、蒸锅、压力锅等，每种工具都有其特定的用途和使用方法。了解和掌握这些工具的使用，能够提高烹饪效率和菜肴品质。
烹饪食材的分类与选购
总结词
食材的分类与选购是烹饪的重要环节，直接影响到菜肴的口感和营养价值。
等。
西餐礼仪与餐桌文化
餐具使用
了解并正确使用刀叉、餐盘、酒杯等西餐餐具，遵循用餐时的摆放和取用规则。
就座与离席
掌握正确的就座和离席的礼仪，如等待主人示意再就座，离席时向主人致谢等。
品尝食物
了解如何优雅地品尝食物，如切割肉类、鱼类等技巧，以及如何使用餐具将食物送入口中。
饮酒礼仪
了解饮酒时的礼仪，如如何倒酒、敬酒、碰杯等，以及如何应对饮酒时的突发状况。

鱼的ppt课件英语

02
Types and distribution of fish
Freshwater fish
Common freshwater fish
These fish are widely distributed in rivers, lakes, pounds, and other freshwater habitats Some common examples include approach, cart, perch, and catfish
Regional distribution
Fish specifications are often found in specific regions or habitats based on
their adaptations and ecological requirements For example, some fish
Hale Waihona Puke Water temperature environment
要点一
Thermal pollution
要点二
Ice cover
Thermal pollution refers to the increase of water temperature caused by human activities, which will have a great impact on the survival and behavior of fish If the water temperature is too high, it will affect the growth and reproduction of fish, and may also cause adverse effects on human health

英语PPT 水煮活鱼

Just enjoy it!
Health advice
Boiled fish contains high quantity of heat,which led to sorethroat and constipation,we should not eat too much. Besides,we can drink chrysanthemum tea(菊花茶) or a lot of water after meal.
food materials
Live grass carp （活草鱼）1800g, yellow bean sprouts（黄豆芽）,cabbage, cucumber, boiled fish seasoning (调味品) (including sauce（调味酱）and a bag of chili powder). A moderate amount of ginger（姜）, garlic（蒜）, Dry chili（干辣椒）, sesame（芝麻） and Chinese prickly ash（花椒） .Chives（香葱）, it can also be replaced by coriander （香菜）, more delicious.
How to make
Boiled fish
• Boiled fish also known as "water cook fish".
• It is a kind of food with high protein and high quantity of heat , it provides human body many essential nutrients. • If you also like it, why not to learn how to do it on your own?

英语PPT-水煮鱼的做法

8. 15g Minced garlic 蒜末15克 9. 30ml Corn starch 淀粉2汤匙（30ml） 10. One Egg white 蛋清1只 11. 10ml Cooking wine (Yellow rice wine) 料酒2an up the fresh fish, use the body part, the extra part can use to cook for the broth 先处理鱼。将杀好的鱼洗净，剁去鱼鳍，切下鱼头 2. Separate the fish meat and the mean fishbone 鱼骨将鱼身的肉片下紧贴
水煮鱼
Spicy Boiled Fish
Ingredients
1. 500g A grass Carp fish or catfish or Hei Fish (You can choose other less fishbone river fish) 草鱼1只（鲶鱼、黑鱼等都行约1斤半） 2. 200g soybean sprouts 黄豆芽200克 3. 100g Dry chili pepper 干辣椒（剪成段）100克 4. 20g Flower pepper 花椒20克 5. 30ml Chili sauce (recommend Pixian chili sauce) 郫县豆瓣（剁碎）2汤匙（30ml） 6. 15ml Soy sauce 酱油1汤匙（15ml） 7. 10g Slice ginger 姜片10克
Cooking Tips
1. Please do not eat the dry chili pepper and flower pepper. It is just for the flavor 不要食用辣椒 2. Serving with a bowl of white rice can reduce the spicy for you if this dish is so spicy for you 配上米饭可降低辣味

中国美食水煮鱼介绍的英语作文

中国美食水煮鱼介绍的英语作文Title: A Mouth-Watering Delicacy from China: Sichuan-style Spicy Boiled FishIntroduction:Chinese cuisine is renowned worldwide for its diverse flavors and rich culinary traditions. Among the countless delectable dishes that this country has to offer, one standout delicacy is the famous Sichuan-style spicy boiled fish, also known as "Shuizhuyu" in Mandarin.Origin and History:Sichuan province, located in southwestern China, is known for its bold and fiery cuisine. The origins of water boiled fish can be traced back to this region, where authentic Sichuan cooking techniques and spices come into play. This dish was perfected by the innovative chefs who aimed to create a unique balance of spiciness, numbing sensation, and savory flavors.Ingredients and Preparation:The star of this dish is undoubtedly the fish itself. For authentic water boiled fish, it's common to use fresh river fish such as carp or catfish. Preparing the fish involves cleaning it thoroughly before cutting it into slices or chunks suitable for boiling.The key components of the flavor profile are Sichuan peppercorns, dried chili peppers, garlic, ginger, doubanjiang (fermented chili bean paste), soy sauce, vinegar, and a touch of sugar. These ingredients form a complex blend that gives water boiled fish its irresistible taste.Cooking Process:To prepare this mouth-watering dish, begin by heating oil in a wok or a deep pan over high heat. Add ginger andgarlic to infuse their aromatic flavors into the oil. Next comes the doubanjiang – an integral ingredient that addsdepth and spice.Once these elements are fragrant, add dried chili peppers (whole or chopped depending on desired spiciness) and Sichuan peppercorns. Stir-fry them briefly until they release their enticing aromas.At this point, carefully pour hot chicken or fish stockinto the wok, bringing it to a boil. The slices or chunks of fish are then added gently and slowly cooked, allowing the flavors to penetrate the tender flesh.To enhance the presentation and fragrance, an assortment of vegetables such as bean sprouts, lotus root slices, or bok choy can be added. As they cook in the flavorful broth, their inherent freshness adds a delightful contrast to the spiciness.Serving and Enjoyment:Once the fish is fully cooked, it is time to present this culinary masterpiece. Typically served in a sizzling hotpot with its fragrant steam wafting through the air, water boiled fish is garnished with chopped spring onions and coriander leaves for a burst of color.The first spoonful of this dish is nothing short of an explosion of flavors. The numbing sensation from Sichuan peppercorns dances on your taste buds along with the spicy kick from dried chili peppers. The succulent and tenderfish absorbs all these flavors, resulting in an unforgettable dining experience that encapsulates the essence of Sichuan cuisine.Conclusion:Water boiled fish exemplifies Sichuan cuisine's skillful use of bold ingredients and distinctive cooking techniques. Its fiery yet balanced flavors have captivated both locals and foreigners alike. Whether you're a spice enthusiast or someone looking to explore Chinese gastronomy in its most authentic form, Sichuan-style spicy boiled fish will undoubtedly leave you craving for more delicious adventures in Chinese cuisine!。

水煮鱼英语作文100字

水煮鱼英语作文100字Sichuan-Style Boiled Fish.Sichuan-style boiled fish is a classic Chinese dish that is known for its spicy and flavorful broth. The dish is made with fresh fish fillets that are boiled in a spicy broth made with chili peppers, Sichuan peppercorns, and other spices. The fish is typically served with a dipping sauce made with soy sauce, vinegar, and sesame oil.Ingredients:1 pound fresh fish fillets (such as cod, bass, or snapper)。

1 tablespoon cornstarch.1 tablespoon cooking wine.1 teaspoon soy sauce.1/2 teaspoon white pepper.1 tablespoon vegetable oil.1/2 cup chopped green onions.1/2 cup chopped ginger.1/2 cup chopped garlic.1/2 cup chopped red chili peppers.1 tablespoon Sichuan peppercorns.4 cups chicken broth.1 tablespoon soy sauce.1 tablespoon vinegar.1 teaspoon sesame oil.Instructions:1. Cut the fish fillets into 1-inch pieces.2. In a bowl, combine the fish fillets, cornstarch, cooking wine, soy sauce, and white pepper. Mix well to coat the fish.3. Heat the vegetable oil in a large pot over medium-high heat.4. Add the green onions, ginger, garlic, and chili peppers to the pot and cook for 1 minute, or until fragrant.5. Add the Sichuan peppercorns and chicken broth to the pot and bring to a boil.6. Reduce the heat to medium-low and add the fishfillets to the broth.7. Simmer the fish for 5 minutes, or until cookedthrough.8. In a small bowl, whisk together the soy sauce, vinegar, and sesame oil to make the dipping sauce.9. Serve the Sichuan-style boiled fish with the dipping sauce.Tips:For a spicier broth, add more chili peppers to the recipe.If you don't have Sichuan peppercorns, you can substitute with black peppercorns.You can also add other vegetables to the broth, such as carrots, celery, or bok choy.Sichuan-style boiled fish is a great dish to serve with rice or noodles.。

1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。

Procedure
1. 2. 3. 4.
5. 6.
Байду номын сангаас
Fish slice 切片 With the salt, the chicken essence, the cooking wine, the water starch grasps uniform用盐，鸡精，料酒，水淀粉抓匀用盐，用盐鸡精，料酒， The pickled cabbage cleaning, cuts the section酸菜洗净，切段酸菜洗净，酸菜洗净 In the pot under the oil, joins the garlic hibiscus, the ginger, the hot pepper, the pickled cabbage, turns fries fragrant 锅内加油，锅内加油，加入蒜蓉，辣椒，酸菜，加入蒜蓉，姜，辣椒，酸菜，翻炒出香 In addition has a pot, the hot oil puts in the fish bones, the fish head slightly fries另起一锅，热油放入鱼骨，鱼头略煎另起一锅，另起一锅热油放入鱼骨， Joins the clear water four bowls, the capping fire boils up. Joins the fish fillet, and stirs fry the good pickled cabbage, the salt, the chicken essence, the Chinese prickly ash加入清水四碗，加盖加入清水四碗，加入清水四碗大火煮开。加入鱼片，及炒好的酸菜，鸡精，大火煮开。加入鱼片，及炒好的酸菜，盐，鸡精，花椒
fish fillet with pickled vegetable soup
THANK YOU!!!
208
--------to our eat
nutritive value
high protein low fat content high vitamin content Easy to digest the absorption 易于消化吸收
material requested
grass carp草鱼 hot pepper红辣椒 Wild pepper野山椒 pickled vegetables 咸酸菜 scallion 葱 ginger 姜 garlic 蒜 sugar salt chicken essence鸡精鸡精 cornstarch 生粉 cooking wine 料酒 egg white 蛋清 salad oil 色拉油