英语麻婆豆腐介绍ppt课件
合集下载
烹饪英语 菜品特色介绍 PPT课件
Kung Pao Chicken
ingredients
Chicken cubes marinated
asparagus
marinade
Stir-fry until it turns white and 80% cooked
Stir-fry the chili pepper until aromatic
味散可表其色 浓失保面味泽 ，，持盖麻淡 鲜趁豆有、黄 香热腐一辣， 可吃内层、豆 口滋的淡酥腐 。味热红、软
更度色香嫩 佳不的、而 ，使辣鲜有 麻很油豆光 辣快，腐泽
，
Its color is light yellow.Tofu is tender and luster. It tastes spicy, hot, crisp, appetizing and delicacy .The surface of tofu has light red pepper oil which can hold the hot inside.
四川菜系，是世界上最著
名的中国菜系之一。四川 菜系以其香辣而闻名，味 道多变，着重使用红辣椒 ，搭配使用青椒，产生出 经典的刺激的味道。此外 ，大蒜，姜和豆豉也被应 用于烹饪过程中。野菜和 野禽常被选用为原料，油 炸，无油炸，腌制和文火 炖煮是基本的烹饪技术。 没有品尝过四川菜的人不 算来过中国。
Typical menu
2nd,Put the pot pours into 3 big spoons oils to burn the heat, puts in the fillet to fry to 7 minute is ripely abundant; In the pot -odd oil continues to burn the heat, explodes the fragrant onion and the garlic, puts in the green pepper, the carrot fries ripely, joins the ketchup 2 big spoons and has fried the fillet meat to fry to gets interested then.
麻辣豆腐制作过程英文版PPT
Fourth step • Add shallot ,garlic sprouts and sauce into the pan .
Last step
• Starch thicken(用淀粉勾芡）
Completed !!!
• Put the dishes into bowl
It is so delicious!!!
Welcome to you
侯氏精品 仿者必究
The history of Spicy hot bean curd
HOT doufu is a popular Chinese dish from the Sichuan (Szechuan) province.It is a combination of tofu (bean curd) and minced meat,usually pork or beef,in a spicy chiliand bean-based sauce,typically a thin,oily,and bright red suspension.Variations with other ingredients such as water chestnuts,onions,other vegetables,or wood ear fungus are not considered authentic recreations of the Sichuan classic.[who?] The name is often thought to mean "Pocked-Face Lady's Tofu," and is said to come from a (possibly fictional) food vendor by the name of Ma,who made and sold the dish.Another possible explanation stems from an alternate definition of 麻 ,meaning "numb":the Szechuan peppercorns used in the dish can slightly numb the diner's mouth.True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan (Szechuan) cuisine.The feel of the particular dish is often described by cooks using seven specific Chinese adjectives:麻 (numbing), 辣 (spicy hot),烫 (hot temperature),鲜 (fresh),嫩 (tender and soft),香 (aromatic),and 酥 (flaky).These seven characteristics are considered to be the most defining of authentic Mapo doufu.The authentic form of the dish is increasingly easier to find outside China today,but usually in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.In the west,the dish is often adulterated,with its spiciness severely toned down to widen its appeal[citation needed].This happens even in Chinese restaurants,commonly those not specialising in Sichuan (Szechuan) cuisine.In American Chinese cuisine the dish is often made without meat to appeal to vegetarians,with very little spice,a thick sweet-and-sour sauce,and added vegetables,a stark contrast from the authentic.Vegetarians can often still enjoy the powerful taste of the authentic dish,however,as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.
饭店专业英语PPT
制法：豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分 钟左右，倒入漏勺沥水。葱、姜、蒜头洗净，切成细末。锅置旺火上烧热， 加素油50克烧热，下肉末炒散至转色，加入葱姜、蒜末，炒出香气，放入豆 瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤、味精，烧开后用湿淀粉勾芡， 淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出 锅装深汤盆上席。 Instructions
文本 文本 文本 文本
文本
文本
文本
文本
原料：豆腐1块，肉末50克，素油100克，豆瓣辣酱35 克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克， 湿淀粉30克，葱2根，姜10克，蒜头2瓣。
The Recipe Rating: Rate this recipe Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4
生如夏花
适用于艺术类、家庭类用途
历史来源
故事
原料
烧法口味
麻婆豆腐的历史来源
关于麻婆豆腐的起源有很多说法，比较流行的一种说法是清同治初年成都市 北郊万福桥一家小饭店店主陈森富之妻刘氏所创制。刘氏面部有麻点，人称 陈麻婆。她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以 “陈麻婆豆腐店”为名。 there are many explanations for the invention of ma po tofu, the most common one was in qing dynasy in the northern part of china, it was invented by a store keeper's wife, it was orgininally called grilled tofu,
中国八大菜系英文介绍ppt课件
7.Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
dishes tastes pungent usually.
Soups are given much
Braised pork
emphasis in Shangdong dishes. Thin soup features
with preserved
clear and fresh while creamy
经营者提供商品或者服务有欺诈行为 的，应 当按照 消费者 的要求 增加赔 偿其受 到的损 失，增 加赔偿 的金额 为消费 者购买 商品的 价款或 接受服 务的费 用
3.Guangdong Cuisine
Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing （煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）.
英语麻婆豆腐介绍ppt课件
11
It is done and indeed is an irresistible temptation.
But... it's really
12
7
Step 2: Pour away the
water in the wok, and place the wok over high heat until hot. (1)Add some cooking oil, swirling to coat sides.
(2) Add in the chopped ginger to be stir-fried by high heat for about 10 seconds,
Step 5: Add in the
previously prepared wet starch flour and stir well for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef.
5
Seasonings
盐
白醋
淀粉勾芡
料酒
酱油
葱花
花椒粉
豆瓣酱
切碎的姜
Note: the amount of the seasonings listed above can be appropriately measured according to one's personal taste. Meanwhile, please get ready the wet starch for the thickening later.
It is done and indeed is an irresistible temptation.
But... it's really
12
7
Step 2: Pour away the
water in the wok, and place the wok over high heat until hot. (1)Add some cooking oil, swirling to coat sides.
(2) Add in the chopped ginger to be stir-fried by high heat for about 10 seconds,
Step 5: Add in the
previously prepared wet starch flour and stir well for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef.
5
Seasonings
盐
白醋
淀粉勾芡
料酒
酱油
葱花
花椒粉
豆瓣酱
切碎的姜
Note: the amount of the seasonings listed above can be appropriately measured according to one's personal taste. Meanwhile, please get ready the wet starch for the thickening later.
麻婆豆腐英文版ppt课件
• tofu • garlic sprouts（蒜苗） • pepper（胡椒） • shallot(葱） • sault • sauce（酱油） • ginger(姜）
精品课件
Tofu(豆腐) Minced Meat
(肉末) pepper（胡椒） cayenne(辣椒） shallot(葱） sault(盐） sauce（酱油） garlic sprouts（蒜苗 ）
麻婆豆腐英文版 mapotofu——yummy!!! manyexplanations mapotofu mostpopular one restaurantkeeper wifenamed liu northernpart qingdynasy. liu had pockmarks() herface. people called her liu pock po. tofushe created calledliu pock po tofu which rarherdelicious. people used mapotofu populartill nowdays. origin its color lightyellow. tofu luster.(软嫩而有光泽) tastesspicy, hot, crisp, appetizing mainmaterials garlicsprouts ginger(tofu() minced meat peppercayenne(shallot( sault( sauce garlic sprouts how hotpan. step peppersault(andcaynne() hotoil. stir together mincedmeat oilpan ,plus some water ,pour burningtofu minutes.step addshallot() ,garlic sprouts starchthicken(. completed j70yj0c 分享于 2019-11-14 07:45:10.0 麻婆豆腐英文版 文档格式: .ppt 文档页数: 12页 文档大小: 3.22m 文档热度: 文档分类: 幼儿/小学教育 -- 教育管理 文档标签: 麻婆豆腐英文版
麻婆豆腐的英文介绍
01
Historical Background of Mapo tofu
Origins and Legends
Origin
Mapo tofu, a fax dish in Sichuan cuisine, is said to have originated from the Shu State period more than 2000 years ago
Legends
There are several legends about the origin of Mapo tofu One legend has it that a chef created this dish for a poor family as a way to utilize left over talents
With the globalization of food culture, Mapo tofu has become a popular dish around the world. Today, restaurants specializing in Mapo tofu are all over major cities, attracting diners from all over the world. Chefs everywhere are also constantly innovating and improving the taste and practice of Mapo tofu to meet the needs of diners in different regions.
03
Nutritional value and health die
Nutritional value and health die
麻婆豆腐做法 英文课件
Step 1. Cut the tofu into small pieces, drain the water from the tofu and set aside.
麻婆豆腐做法 英文
Step 2. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.
麻婆豆腐做法 英文
Step 5. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.
麻婆豆腐做法 英文
Story about Mapo Tofu
•3 tablespoons chili oil
•1 tablespoon Sichuan peppercorns (roasted
and ground to powder)
•1 tablespoon light soy sauce
•1 teaspoon fermented black beans (rinsed
CHIol
Wang Jieyang
Ryan
麻婆豆腐做法 英文
Mapo Tofu
麻婆豆腐做法 英文
Mapo Tofu- a spicy Szechuan dish Mapo tofu is the most famous and easiest kind of Sichuan food and also the spicy taste also makes it very popular. True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: numbing, spicy hot, hot temperature, fresh, tender and soft , aromatic, and flaky. These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for nonSichuanese tastes.It is said that Ma Po bean curd introduced to Japan after the bags were made of fast food, "Mapo tofu."
- 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)。
7
Step 2: Pour away the
water in the wok, and place the wok over high heat until hot. (1)Add some cooking oil, swirling to coat sides.
(2) Add in the chopped ginger to be stir-fried by high heat for about 10 seconds,
The introduction of Sichuan Mapo Tofu and how to cook it.
2020/4/16
1
2
• Our team menber: • Outline:
2020/4/16
3
Style: Sichuan Cuisine
Characteristics: it is a dish mixed with yellowish-white tofu
6
Procedure
Step 1: Fill half wok
water, turn on the heat and pour in the tofu cubes when the water is boiling. Boil the tofu for 1 minute and then pick them out of the wok, and remove excess water through a colander.
4
Ingredients & Preparation
soft tofu 250 g
beef 100 g
Cut the beef into mince and cut the tofu into 1inch cubes and put them onto a separate plate. （切成1寸立方大小）
9
Step 4: Pour in
the tofu cubes, add in the salt and white sugar and stir-fried them for about 2 minutes on high heat until all are covered with the seasoning sauce.
(3)add in the broad bean paste
(4)stir-fry them
together until smelling
fragrant, about 20
seconds.
8
Step 3: Pour in the
ground beef and stirfried it for about 1 minute on high heat, add in the cooing wine and the soy sauce and stir-fry them together for a furthur 1 minute until the ground beef is 90% percent cooked.
Step 5: Add in the
previously prepared wet starch flour and stir well for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef.
5
Seasonings
盐
葱花
花椒粉
豆瓣酱
切碎的姜
Note: the amount of the seasonings listed above can be appropriately measured according to one's personal taste. Meanwhile, please get ready the wet starch for the thickening later.
and reddish brown chili sauce. People often use seven words to describe this dish which are numbing, spicy, hot, fresh, tender, delicious and crispy.
The most well-known dish among the spicy and hot dishes of Sichuan Cuisine, ma po tofu is made of soft tofu, ground beef, chopped chili, prickly ash powder and broad bean paste. It is rich in vegetable protein, calcium, phosphorous, iron, vitamins and carbohydrates, featuring an outstanding effect in strengthening the middle burner and replenishing qi (essential energy), removing the poisonous quality of any substance, nourishing the marrow as well as replenishing the essence.
Waiting…
Mopo tofu
10
Step 6: Now, turn off the
heat, add in the chopped green onion and the prickly ash powder. Stir them with cooking ladle until they are mixed with the other ingredients in the wok. Then ladle it out of the wok and put it into a fine porcelain plate.
Step 2: Pour away the
water in the wok, and place the wok over high heat until hot. (1)Add some cooking oil, swirling to coat sides.
(2) Add in the chopped ginger to be stir-fried by high heat for about 10 seconds,
The introduction of Sichuan Mapo Tofu and how to cook it.
2020/4/16
1
2
• Our team menber: • Outline:
2020/4/16
3
Style: Sichuan Cuisine
Characteristics: it is a dish mixed with yellowish-white tofu
6
Procedure
Step 1: Fill half wok
water, turn on the heat and pour in the tofu cubes when the water is boiling. Boil the tofu for 1 minute and then pick them out of the wok, and remove excess water through a colander.
4
Ingredients & Preparation
soft tofu 250 g
beef 100 g
Cut the beef into mince and cut the tofu into 1inch cubes and put them onto a separate plate. （切成1寸立方大小）
9
Step 4: Pour in
the tofu cubes, add in the salt and white sugar and stir-fried them for about 2 minutes on high heat until all are covered with the seasoning sauce.
(3)add in the broad bean paste
(4)stir-fry them
together until smelling
fragrant, about 20
seconds.
8
Step 3: Pour in the
ground beef and stirfried it for about 1 minute on high heat, add in the cooing wine and the soy sauce and stir-fry them together for a furthur 1 minute until the ground beef is 90% percent cooked.
Step 5: Add in the
previously prepared wet starch flour and stir well for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef.
5
Seasonings
盐
葱花
花椒粉
豆瓣酱
切碎的姜
Note: the amount of the seasonings listed above can be appropriately measured according to one's personal taste. Meanwhile, please get ready the wet starch for the thickening later.
and reddish brown chili sauce. People often use seven words to describe this dish which are numbing, spicy, hot, fresh, tender, delicious and crispy.
The most well-known dish among the spicy and hot dishes of Sichuan Cuisine, ma po tofu is made of soft tofu, ground beef, chopped chili, prickly ash powder and broad bean paste. It is rich in vegetable protein, calcium, phosphorous, iron, vitamins and carbohydrates, featuring an outstanding effect in strengthening the middle burner and replenishing qi (essential energy), removing the poisonous quality of any substance, nourishing the marrow as well as replenishing the essence.
Waiting…
Mopo tofu
10
Step 6: Now, turn off the
heat, add in the chopped green onion and the prickly ash powder. Stir them with cooking ladle until they are mixed with the other ingredients in the wok. Then ladle it out of the wok and put it into a fine porcelain plate.