每日雅思詞匯：烹飪詞匯

　　中國菜常用的烹調方法

　　Cutting techniques：

　　Slicing(片)

　　Strapping (條)

　　Dicing (切丁)

　　Mincing (磨)

　　Cutting into chunks (塊)

　　Quick-fry over high heat (爆)

　　Stewing over medium, then high heat (燒)

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

　　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嗣g：其實規(guī)則很簡單，就是烹飪方法+主料+配料+風味

　　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