川菜蚂蚁上树(正)概要1.pptVIP

主料： 粉丝100g、猪肉馅50克。 辅料： 豆瓣酱20g，高汤（或水）100g，葱姜蒜末适量。 酱油1茶匙，糖1茶匙，香油1/2茶匙，油1汤匙。 步骤1：把五花肉洗干净，剁成肉糜。 步骤2：粉丝用温水洗净发开，晾干水分。炒锅置火上烧热，倒入油，烧至六成热，将粉丝下入锅内炸起，捞出备用。 步骤3：锅中底油，烧至六成热，放入姜末、蒜末炒出香味，再倒入肉末炒散炒熟，放点干红辣椒，酱油、料酒略炒。 步骤4：倒入粉丝，再放一汤匙水，加点盐，汤汁收干撒点葱花即可。 川菜 （擅长烤、煸炒）即四川菜系。以成都、重庆菜为代表。是中国最有特色的菜系，也是民间最大菜系， Sichuan Cuisine [kwi’ zin], we also call it the Sichuan style of cooking, is famous for cooking food in roasting and stir-frying way. Chengdu and Chongqing style dishes are the representative of Sichuan Cuisine. Sichuan Cuisine is the most special style of cooking in China. It‘s also the biggest folk cuisine in China 川菜是八大菜系之首。川菜风味包括重庆、成都和乐山、内江，自贡等地方菜的特色。 Sichuan cuisine lists at first of the eight regional cuisines . Sichuan flavor includes the characteristics of local dishes in Chongqing,Chengdu,Leshan,Neijiang,Zigong, etc. 主要特点在于味型多样。辣椒、胡椒、花椒、豆瓣酱等是主要调味品 it’s main feature lies on flavor varity.Chili,pepper, Pricklyash Peel, hick broad-bean sauce,etc.are the chief condiments. 化出了麻辣、酸辣、椒麻、麻酱、蒜泥、芥末、红油、糖醋、鱼香、怪味等各种味型，具有“一菜一格”、“百菜百味”的特殊风味 （翻译划线部分） Going together with spicy and hot ,suor and hot ,pepper and chili ,sesame paste, crushed garlic,mustard,spicy oil,sweet and sour,fish flavored,peculiar taste and other kind of taste,with special taste of “one dish one style” “100 dishes 100 flavors” which means each dish has different flavor. 川菜在烹调方法上，有炒、煎、干烧、炸、熏、泡、炖、焖、烩、贴、爆等三十八种之多 Sichuan cuisines has more than 38 kind of cooking methods such as stir-fry,fry in shallow, dry fried ,dry heating,smoked,bubble,stew,braise,stewed,stick and explope. 川菜历来有“七味”（甜、酸、麻、辣、苦、香、咸），八滋（干烧、酸、辣、鱼香、干煸、怪味、椒麻、红油）之说 It is said that Sichuan cuisine always have seven flavors and eight stastes. “seven kinds of flavors”including sweet,sour, tongue-numbing, spicy, bitter, fragrant, salty. “eight kinds of tastes” including dry-braised ,sour, spicy, fish-flavored, dry-fried, braised-spicy , spicy hot ,hot sauce . 川菜系由筵席菜、大众便餐菜、家常菜、三蒸九扣菜、风味小吃等五个大类组成一个完整的风味体系 Sichuan cuisine was formed by feast food,public luncheone