烹饪英语-厨房器皿.ppt

Utensils saucepan frying pan casserole pressure cooker steamer bamboo steamer stew pan wok blender/liquidizer kitchen roll (towel) plastic wrap tinfoil / aluminium foil bread knife butter knife chopping knife cleaver knife boning knife paring knife cutting board/chopping board egg beater sieve turning shovel ladle [leidl] fish slice wooden spoon work surface hob saucepan frying pan casserole pressure cooker steamer bamboo steamer stew pan wok blender/liquidizer kitchen roll plastic wrap tinfoil bread knife butter knife chopping knife cleaver knife cutting board egg beater sieve turning shovel ladle fish slice wooden spoon work surface hob How To Make Fish Stock Step 1: You will need 1 saucepan 1 spoon 1 sieve 1 bowl Serves: Preparation Time: 15 minutes Cooking Time: 55 minutes Step 1 Make the stock Place a large saucepan onto the hob. Add the fish bones, celery, onion, fennel, garlic and the mushrooms. Cover it all with the water. Turn the heat onto high. Make sure that everything is submerged under the water. Skim the surface with a spoon and discard(扔掉) any impurities（杂质）. Add the peppercorns, bay leaves and the parsley. Push it all under, making sure that everything is well immersed.(浸入) Turn down the heat and simmer for 30-45 minutes. Step 2. Strain（过滤）and store Once cooked, strain the fish stock through a sieve into a bowl. Use it right away, chill (冷藏 )it for 2-3 days in the refrigerator, or it will keep in freezer for months. * 1 ? kg fish bones 2 ltr water 3 celery stalks , roughly chopped 1 onion , chopped 1 fennel bulb , roughly chopped 1 head of garlic , cut in halves 50 g white mushrooms , sliced 1 tbsp black peppercorns a few sprigs of parsley 2 bay leaves *