面面俱到：雅思口語(yǔ)專用烹飪?cè)~匯

有一道雅思口語(yǔ)話題是要描述自己親手做過(guò)的一道菜，從不下廚房的你可能會(huì)覺(jué)得無(wú)話可說(shuō)，尤其是那些專業(yè)的烹飪?cè)~匯，在此給各位“烤鴨”貼上一些簡(jiǎn)單必備的烹飪?cè)~匯，以解“巧婦難為無(wú)米之炊”之難題。

中國(guó)菜常用的烹調(diào)方法

Cutting techniques：

Slicing(片)

Strapping (條)

Dicing (切丁)

Mincing (磨)

Cutting into chunks (塊)

Quick-fry over high heat (爆)

Steaming in a container (隔水燉)

Stewing over medium, then high heat (燒)

Precooking and then stewing (燴)

Crisp frying with syrup (拔絲)

Quick boiling (焯)

stir-fry (炒), deep fry (炸), shallow fry(煎), steam (蒸), stew/braise (燉，燜),

boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (燒烤),

重點(diǎn)記住基本的幾個(gè)詞匯就可以了：蒸煮炒炸煎

常用調(diào)料：

Pickly ash (花椒)

Pepper salt (椒鹽)

Monosodium glutamate (簡(jiǎn)稱M.S.G.)(味精)

Chilli (辣椒)

salt, oil, sugar, honey, soya sauce,

oyster sauce, (tomato) ketchup, vinegar,

cumin powder(孜然), mustard, M.S.G., chicken essence, pepper/chilli, ginger(姜), garlic(蒜), shallot (蔥), leek (韭)

最后，給大家?guī)椎乐袊?guó)菜名翻譯：其實(shí)規(guī)則很簡(jiǎn)單，就是烹飪方法+主料+配料+風(fēng)味

蛋炒飯stir-fried rice with egg

涼拌黃瓜 fresh cucumber with bean sauce; mixed fresh cucumber

醋溜土豆 potato with vinegar flavor

糖醋排骨fried spareribs with sweet and sour sauce

紅燒肉braised pork with soy sauce

宮爆雞丁stir-fried diced chicken with chili sauce and peanuts

清蒸魚steamed fish

肉絲面noodles with slice pork

有了以上素材，即使沒(méi)有烹飪經(jīng)歷，也可以大概說(shuō)個(gè)一二了。