英文版东坡肉介绍课件

Do

you

think

there

is

a

linkbetween

them?It

is

Dongpo

Pork

!•

1、将各式大料洗净配齐；•

2、花生洗净泥污，用手轻捏花生头部，将每颗花生捏出一道缝隙；•

3、锅里加入足够多的清水，放入花生和所有的大料，加入大概一勺盐；•

4、盖上盖子大火烧开，转中火焖煮30-40分钟关火放凉，之后倒入合适容器放入冰箱浸泡过夜，捞起花生即食。------one

of

the

famous

food

of

Zhejiang

cuisineThe

dish

is

named

torevere

Song

Dynasty

poet,artist

and

calligrapher

SuDongpo,

who

is

supposedto

have

invented,

or

atleast

inspired

it.The

historical

allusionThe

brief

introduction*

It

is

Hangzhou'strademark

dish.

Toeatdongpo

pork

is

to

begin

tounderstand

the

role

of

fat

inmaking

meat

taste

good.*

As

it

is

made

from

a

slabof

pork

belly,

there

is

a

lotof

fat,

but

the

lengthycooking

time

(almost4.5hours)

results

in

fatsansmuch

of

its

greasiness.Thin

skin

,

tender

meatBright

red

colour

,transparentIt

smells

good

.Pure

tasteCrispOily

but

not

greasyThe

fragrance

ofwineappetizingFeaturesIngredientspork

bellygarlicgingerbroccoliscallionRock

candyyellow

wine

(e.g.Shaoxing

wine)sauce*Put

blanch

pork

in

pot

and

cover

with

coldwater.

Bring

it

to

a

boil,

and

simmer

for

2-3minutes.*Pull

the

pork

out and

wash

it

,

then

chop

itinto

small

pieces

.MethodGinger

,

garlicevenlyPut

the

pork

skin

downMarmite(non-stick

pan

)Scatter

some

rockcandies

.

Add

sauceand

yellow

wine.(nosalt

,

nowater)scallion*Lid

the

marmite

and

bring

it

to

a

boil

.Then

simmer

it

over

a

slow

fire

for

3-4hours

,

until

the

gravy

is

viscous

.Transfer

pork

to

a

steamer

and

pour

gravy

onthe

pork

. (~

Remember

to

put

pork

skinupwards~)Steam

it

for

half

an

hour .

(

no

water

)Remove

pork

to

aserving

dishandarrange

vegetablesaround

it.

Then

serveit

.*

Garnish

it

with

sth

.The

leftover

simmer

water

makes

a

goodporkstock.Nutritive

valueProvide

high-qualityprotein,essential

fattyacid（必需脂肪酸）Cure

iron-deficiencyanemia

（缺铁性贫血）Reinforce

the

kidney,

nourish

blood(补肾养血）***

I