英文油焖大虾.ppt

Braised Brawns
油焖大虾
Chinese cuisine has a number of different genres,but the most influential and typical known by the public are the Eight Cuisine:Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian cuisine and Hunan cuisine.
What we introduce is the Braised Prawns which belongs to shandong cuisine and is one of classic delicacies of the shandong cuisine.

中国有八大菜系,分别是鲁菜、川菜、苏菜、粤菜、浙菜、闽菜、湘菜以及徽菜。
我们介绍的是属于鲁菜,是鲁菜里面的一道经典的美味佳肴的油焖大虾。
Cooking Materials
prawns
oil
tomato sauce
cooking wine
light soy sauce
white sugar
ginger
garlic
chives
fresh prawns, and cut out the feet and mouth to eat it easily .
,剪去爪和嘴,入口方便。


the prawns and cut the ginger ,garlic , and chives
。姜蒜切细,香葱切段。
oil into the pot and put the prawns into the up when the prawns turn red.
锅中多倒油,投入大虾,变红即捞出
the prawns
the ginger and garlic into pot with 3 tablespoons tomato sauce. Fired it with medium heat. Keep stir-frying until spots of red oil appear.
留少许油,下姜蒜炒香,中火,下番茄酱(约3小匙),炒出红油.
投入大虾,沿锅边烹入少许料酒、生抽,洒入约3小匙白糖,倒入约小半碗温水,大火烧开,小火盖闷
the prawns into the pot again with cooking wine、 light soy sauce and 3 tablespoons white sugar.Then pour about a half bowl of warm water,cooking it over a high flame .When the water is boiled,reduce heat to low and cover it.
the lid 2 minutes put the chives and salt into pot.Dish up after about 20 seconds.
约1、2分钟后,开盖,投入葱段,加盐调味,,约20来秒,出锅