介绍川菜的ppt(中英版).ppt

Sichuancuisine,Sichuanfoodasoneofoureightregionalcuisineshasalonghistory，itisbasedinChengdu,Chongqing,tworepresentativefoodplace,anditplaysanimportantroleinthehistoryofcookinginChina四川菜是我国的八大菜系之一,有着悠久的历史，它是建立在成都、重庆、两个代表美食的地方,在我国烹饪史上占有重要地位。,Characteristics,Itdrawsthematerialsextensivelyandtakesadvantageofspicy.Withitsuniquestyleofcookingmethodsandlocalflavor,itcombinesthecharacteristicsofsoutheastandnorthwest.Absolutely,ithasanexcellentreputationbothathomeandabroad.它的菜品广泛的利用辣椒做材料。以其独特的烹饪方法和地方风味,它的特点,结合东南西北的风格,它在国内外都享有盛誉。,川菜取材广泛，调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称。川菜原料多选山珍、江鲜、野蔬和畜禽。,Sichuancuisine，whichdealtextensively,seasoningchangeable,dishesdiversity,tastefreshandstrongand,tomakegooduseofspicy.Sichuanfoodrawmaterialmulti-selectmountaindelicacies,Seafood、wildvegetablesandlivestockandpoultry.,Somefamoussichuandishes,stir-friedspicycarp（红烧鲤鱼）twice-cookedporkslice（回锅肉）mapobeancurd（麻婆豆腐）chongqinghotpot（重庆火锅）beannoodlesinspicysauce（川辣凉粉）Spicydicedchickenwithpeanuts（宫保鸡丁）Boiledfish（水煮鱼）spicychicken（辣子鸡块）,stir-friedspicycarp(红烧鲤鱼),beannoodlesinspicysauce(川辣凉粉),Boiledfish（水煮鱼）,Spicydicedchickenwithpeanuts（宫保鸡丁）,mapobeancurd(麻婆豆腐),twice-cookedporkslice(回锅肉),chongqinghotpot(重庆火锅),Spicychicken（辣子鸡块）,Rawmaterials:Achicken,driedSichuanredpepper,cookingwine,MSG（味精）,soysauce（酱油）,saladoil,pepper,saltetc.,Howtomakespicychicken怎么制作辣子鸡块,PracticesCutthewholechickenintosmallDing.把整只鸡剪成小叮。Sprinkledchickenwithsoysauce,saltandMSG.Mixthemaspossibleasyoucanandaddwinetosoakabout30minutes.把鸡和酱油、盐和味精拌一起。让它们能够和尽可能地加入酒浸泡约30分钟,Heatthesaladoil,adddicedchickenuntilcooked.把色拉油加热,加入鸡丁炒至熟。Thenputintotheredpepper,pepper,stirfrywithemergencyfire.然后放入红辣椒、胡椒粉、炒菜时要急火。Frytospiciness,dryfryagainfor2-