饮食翻译-常见烹饪刀法与烹调法翻译.doc

一、刀法菜肴的好坏与厨师的刀功直接相关，因为菜肴讲究色、香、味、形。用刀的方法和技巧主要有：1.切，削（cutting)直切（横切）cut along the grain of the meat2.切丁（cutting into dices/dicing)切肉 丁 cut meat in dices鲜莲鸡丁 saute diced chicken with lotus seeds3.切丝(shredding)清炒鸡丝 plain saute chicken shreds4.切末（mincing)切肉末 mince meat.5.切片（slicing)茄汁鱼片 saute fish slices with tomato sauce芝麻腰片 sliced pork kidney with sesame paste6.切柳（filleting)芙蓉炒鸡柳 saute chicken fillets in egg white and milk7.切块（cutting into pieces)炸八块 fried chicken in eight pieces黄焖鸭块 braised duck with brown sauce8.去骨（boning)9.去皮（skinning,peeling)10.刮鳞(scaling)11.剁末(mashing) 12.刻，雕（carving)二、烹调法我国对菜肴的制作非常讲究。各地民俗、民风不同，生活习惯 不同,菜肴的用料、制作方法各有特点。综合起来，有同有异。中 国菜肴的烹调方法有50多种,主要的有如下一些种类：1.烧(brasing)山东烧鸡 braised chicken (Shandong fashion)红烧羊肉 braised mutton with soy sauce2.炒(stir-frying)番茄炒蛋 tomato omelette/omeJet炒肉片 stir-fried poric slices3.爆(quick-frying)鸡里爆 quick fried chicken fillets宫爆鸡丁 saute diced chicken with peanuts4.熏（smoking)米熏鸡 smoked chicken白汁熏鳝鱼 smoked pomfret with white sauce5.炸(deep-frying)炸凤尾鱼 deep-fried anchovies炸虾球 fried shrimp balls6.蒸（steaming)清蒸桂鱼 steamed mandarin fish生蒸龙虾 steamed lobster with mustard sauce7.烘,烤（baking/broiling/grilling/roasting/basting)烤羊排 roast mutton chops盐烙信丰鸡 salt baked Xinfeng chicken铁扒荷花雀 grilled sparrows8. 炖，煨，焖（simmering/stewing)蛇油焖鸡 stewed chicken with oyster红炖芥菜 stewed kale9.煎（pan-frying)冬菇煎豆腐 fried bean curd with dried mushrooms生煎番茄饼 fried stuffed tomatoes10.煮（boiling)香液煮鸡 boiling chicken with spicy sauce另外，“涮羊肉”