英语剧本(厨神大赛).doc

组员角色分工张XX主持人马XX徽菜傅XX湘菜曾XX淮扬菜张X 川菜张XX闽菜吴XX粤菜陈XX浙菜王XX鲁菜剧本概述中国有著名的八大菜系，它们分别是鲁菜、徽菜、湘菜、淮扬菜、浙菜、闽菜、川菜、粤菜，随着经济的发展，人民生活水平的提高，人们开始注意营养的搭配，特此，举办了一次厨神大赛。活动规则如下：每个菜系有一名代表，现场做菜，每个人做一道拿手菜进行参赛，最后由评委品尝选出冠军。台词对白The host:good afternoon ，Ladies and gentlemen,please allow me make a brief introduction of myself ,my name is zhang yiqiang, is the activity of the referee. welcome to the kitchen god competition, there are eight major cuisines in China, today each player represents a cuisine, bringing us all the specialty of cuisine and welcome everybody introduce to their work,It will be a feast。Welcome to our competitors大家中午好，我是厨神大赛的主持人，我叫张毅强。欢迎来到厨神大赛，在中国有八大菜系，今天每个参赛选手代表一个菜系，带来每个菜系的一道招牌菜，现在欢迎他们介绍各自的作品，这将是一场盛宴。The host: Welcome to our competitors of Shandong cuisineShandong cuisine :Sweet and sour fishHello, everyone,my name is wangbaoshu ,I am from shandong province, I stand for shandong cuisine,my food is shreddedporkwithgarlicsauce , chinese is “糖醋鱼”1. wash a Yellow fish and Play the knife.2. Fry until golden crisp.3、The pot pour oil heat and sugar, vinegar, tomato sauce, starch and water juice to the appropriate pus.4、The sweet and sour sauce poured on the fish. Finally on the Plate一、山东菜（糖醋鱼）黄鱼一条，洗净。打十字刀。炸至金黄酥脆。锅内倒油烧热，倒入用糖、醋、番茄酱、味精、淀粉和水调成的汁，烧至合适的浓汁状。将糖醋汁浇在鱼身上。装盘，酸甜可口的糖醋鱼做成啦。The host: Welcome to our competitors of Sichuan cuisineSichuan cuisine: shreddedporkwithgarlicsauceHello, everyone,my name is zhangying ,I am from sichuan province, I stand for sichuan cuisine,my food is shreddedporkwithgarlicsauce , chinese is “鱼香肉丝”1、shred Pig pork , add cooking wine, a pinch of salt and water starch to grasp well, marinated for 10 minutes.2、Shred winter bamboo shoot and agaric.Cut the red pepper and onion ginger and garlic. 3、Put sugar, vinegar, light soya sauce, cornstarch, cooking wine, starch, water into juice4、Pour in hot oil fry pork zoned powder, remove and set aside5、The pot then pour a little oil, down to soak in red pepper fry red oil Pour the onion ,ginger, winter bamboo shoot and agaric6、Pour into the Fried pork, and then put fish sweet juice 二、四川菜（鱼香肉丝） 1、猪里脊切丝，加料酒，少许盐和水淀粉抓匀，腌制10分钟2、冬笋、木耳切丝，泡红椒切末，葱姜蒜切末3、糖3茶匙、醋2茶匙、生抽1茶匙、料酒1茶匙、淀粉1/2茶匙、水3汤匙调成汁4、热油中倒入肉丝划散炒熟，盛出备用5、锅中再倒少许油，下入泡红椒炒出红油，再下葱姜蒜末炒香，下入冬笋丝和木耳丝翻炒6、倒入肉丝合炒，再将鱼香汁顺锅边倒入炒匀The host: Welcome to our competitors of Guangdong cuisineGuangdong cuisine :plain chickenHello, everyone,my name is wutiecheng ,I am from guangdong province, I stand for guangdong cuisine,my food is plain chicken , chinese is “白切鸡”1、Cut ginger, onion in a bowl, add salt, chicken powder, a little bit of soy sauce2、Hot pot,and pour oil, pour into the bowl when the oil boiling.3、boiling water in a saucepan, put in the clean chicken cook until the chopsticks can insert in it , remember to grasp the temperature, turn a small fire after boiling4、Put into the cold water , drain well5、Good cutting on the plate, with the best dip, the delicious plain chicken is ready三、广东菜（白切鸡）把姜葱切碎，放入碗内，加入盐，鸡粉，一点点酱油热锅，下油，等油滚起直接淋入碗里蘸料就做好了。锅里放水，把杀好洗净的鸡放进去煮到筷子能插进去就行，记住一定要掌握好火候，煮沸后转小火煮好捞进冷水过凉，沥干切好摆盘，跟做好的蘸料一起，葱香美味的白切鸡就做好了The host: Welcome to our competitors of Hunan cuisineHunan cuisine:PepperyChicken Hello, everyone,my name is fuxiaodan ,I am from hunan province, I stand for hunan cuisine,my food is The lion, chinese is “狮子头”1、The chicken legs and cooking wine, soy sauce, sugar, ginger powder, and salt in large bowl mix inside, marinate for at least two hours2、Put the chicken nuggets. fry until golden brown, Remove and standby3、In the other a pot, put oil, medium heat, saute ginger, garlic, scallions, Chinese prickly ash and dry red pepper, then stir in chicken, stir-fried five or six minutes, add some soy sauce4、Add white sesame seeds, and then stir-fried dish up one or two minutes四、湖南菜辣子鸡1、鸡腿和料酒，酱油，白糖，姜粉，盐放到大碗里面拌匀，腌两个小时以上入味2、把腌好的鸡块放到油锅里面炸到呈金黄色，或者在大铁锅内放比平时炒菜多一两倍的油，大火烧热后把鸡块翻炒到干香为止。盛出备用3、在另外一口锅里，放油，中火，爆香姜片，蒜片，葱段，花椒和干红辣椒，随后倒入鸡块，煸炒五六分钟，这时候可以尝尝味道，如果味道不够的话，可以加点儿酱油4、加入白芝麻，再煸炒一两分钟起锅The host: Welcome to our competitors of Jiangsu cuisineJiangsu cuisine:The lion Hello, everyone,my name is zengxiaoli ,I am from jiangsu province, I stand for fjiangsu cuisine,my food is ,The lion, chinese is “狮子头”1、Wash all ingredients, prepare for onion ginger water.2、Then cut the meat, is critical. A measure of the proportion is 30% 40%, The sea cucumber, shrimp, water chestnut and cut into small particles.3、Look for a bigger container, all filled in it, add rice wine, salt, onion ginger water, again and again break, until on the matter. 4、Now Fry. little fire to simmer for at least more than an hour.五、江苏菜狮子头1.所有材料洗净，先准备葱姜水。2.然后是切肉，很关键。肥瘦的比例是30%-40%，海参，虾仁，马蹄也是切小粒。3.找一个大点的容器，所有馅儿放进去，加黄酒，盐，葱姜水，反复摔打，直到上劲儿。4.现在油炸，小火慢炖至少一个小时以上。The host: Welcome to our competitors of Zhejiang cuisineZhejiang cuisine:The west lake vinegar fish Hello, everyone,my name is chenlifen ,I am from zhejiang province, I stand for zhejiang cuisine,my food is The west lake vinegar fish ,chinese is “西湖醋鱼”1、After cleaning the grass carp, starting with the tail into the knife, cut the fish into two pieces. Set aside.One call male with bones, dont call female slice with bones.2、Clean up to remove the fish gills, dish and set aside. Put water , onion ginger, cooking wine until boiling, into the fish fillet. To first place male, then into the female. At this time to turn a small fire, but also add cold water several times, dont let the water boiled. Soak Fish in the water for 10 minutes,remove to spare.3、 add fish soup, add sugar; Rice vinegar ; Some soy sauce, cooking wine into pot4、Use A small fire to boil, turn off the heat after starch flour5、The sauce poured on the fish, sprinkle on ginger六、浙江西湖醋鱼1、将草鱼洗净后，由尾部开始入刀，将鱼劈成二片备用，带骨的一片叫雄片，不带骨的叫雌片。2、去除鱼鳃将鱼清理干净，放入盘中备用。锅中做水，放入葱姜片，料酒，煮至大开后，放入鱼片。 要先放入雄片，后放入雌片。这时要转小火，还要加入几次凉水，不要让水再开锅。 鱼片在水中浸泡10分钟捞出备用。3、锅做火上倒入250克鱼汤，加入白糖50克；米醋60克；酱油70克，料酒少许4、小火熬开，淀粉勾芡后关火5、将芡汁浇在码好的鱼片上，最后撒上姜末即可The host: Welcome to our competitors of Fujian cuisineFujian cuisine:Drunk ribs Hello, everyone,my name is zhangwanting,I am from fujian province, I stand for fujian cuisine,my food is Drunk ribs,chinese is “醉排骨”1、Soak Ribs with water for one hour to remove blood, drain the water, add salt, pepper and cooking wine for more than half an hour.The marinated pork ribs evenly coated coarse sweet potato powder2、The oil drain pan , six matures oil temperature, the fire in the ribs fry ripe, and finally open fire into around nine matures oil temperature and quickly fry until golden brown3、 Strike into the sauce and mix well, cover, braised with for few minutes4、 Sauce.sugar , vinegar ,a little white pepper , a little sesame oil ,chicken powder, cooking wine ,garlic 七、福建醉排骨1、肋排用清水浸泡一小时去除血水，沥干水分，加入盐、胡椒粉和料酒腌制半小时以上，腌制好的肋排均匀地裹上粗粒地瓜粉。2、锅内放油,6-7成油温，放入肋排中火炸熟，最后开大火至油温9成左右快速炸至金黄取出2、 趁热放入调味汁中，拌匀，盖上盖子，焖着腌制几分钟就可以了3、 调味汁：2勺生抽 1勺老抽 2勺糖 2.5勺陈醋 少许白胡椒 少许的香油 鸡粉 料酒 蒜末 香葱末兑成The host: Welcome to our competitors of Anhui cuisine .Anhui cuisine:Wire drawing taro Hello, everyone,my name is malingyun,I am from henan province, I stand for anhui cuisine,my food is Wire drawing taro,chinese is “拔丝芋头”,there is five step to make it.1、Wash the taro first,peel and cut into bowl , remove to be Fried.2、pick some good Sesame 3、Fire on single spoon and pour into oil, fire to six matures, taro chunks into, Fry until golden color 4、 Pour oil within single spoon out, leave a little oil, the sugar into the pot, stir constantly, melt sugar heated evenly, but fire should not be too big,5、 when