英语课件制作水煮鱼

介绍一道水煮鱼的英语作文Boiled fish, a dish that has captivated the taste buds of many, is a classic in Sichuan cuisine. Its allure lies in the harmonious blend of spicy, sour, and numbing flavors that dance on the tongue.The preparation of this dish is both an art and a science. Fresh fish is the star, chosen for its tender flesh and mild taste, which perfectly absorbs the robust flavors of the sauce. It's sliced into thin, delicate pieces, ensuring that each morsel is cooked to perfection.The sauce is where the magic happens. A symphony of chili peppers, Sichuan peppercorns, garlic, and ginger comestogether in a fragrant broth. The heat from the chilies andthe numbing sensation from the Sichuan peppercorns create a sensory experience that is both challenging and exhilarating.Once the fish is cooked, it's gently placed atop a bed of crisp vegetables, often including bok choy and bean sprouts, which have been lightly blanched to retain their crunch. The final touch is a generous drizzle of the fiery sauce, which envelops the fish in a warm embrace.Serving boiled fish is a feast for the eyes as well asthe palate. The vibrant red of the chili oil contrasts beautifully with the white fish and the verdant greens of the vegetables, making it a visually stunning dish.To enjoy boiled fish is to embark on a culinary adventure. Each bite is a journey through a landscape of flavors, fromthe initial heat to the lingering numbing sensation, it's a dish that leaves a lasting impression.In conclusion, boiled fish is more than just a meal; it's an experience that engages all the senses. Whether you're a seasoned foodie or a culinary adventurer, this dish is sureto be a memorable addition to your gastronomic journey.。

Fish Filets in Hot Chili OilGrass carp The Grass Carp (Ctenopharyngodon idella) is a herbivorous, freshwater fish species of family Cyprinidae, and the only species of the genus Ctenopharyngodon. It is cultivated in China for food but was introduced in Europe and the United States for aquatic weed control (see, e.g., Ponchatoula Creek). It is a large cyprind native to Eastern Asia, with a native range from Northern Vietnam to the Amur River on the Siberia-China border.[1]It is a fish of large, turbid rivers and associated floodplain lakes, with a wide degree of temperature tolerance. Grass carp are usually thought to enter reproductive condition and spawn at temperatures of 20 to 30 °C (68 to 86 °F),[2] but have been shown to sometimes spawn at temperatures as low as 15 °C (59 °F).[3]In the United States, the fish is also known as White Amur, a name developed to avoid use of the name "carp", which has derogatory connotations in North America. The name derives from the Amur River, where the species is probably native, but has never been abundant[4]This is not to be confused with the White Amur Bream (Parabramis pekinensis) which is not a particularly close relative as Cyprinidae go.The fish are eaten and may be steamed, pan fried, broiled, or baked.[5]White amur have an elongate, chubby body form that is torpedo shaped. The terminal mouth is slightly oblique with non-fleshy, firm lips, and no barbels.[6] The complete lateral line contains 40 to 42 scales. Broad, ridged pharyngeal teeth are arranged in a 2, 4-4, 2 formula. The dorsal fin has 8 to 10 soft rays, and the anal fin is set closer to the tail than most cyprinids. Body color is dark olive, shading to brownish-yellow on the sides with a white belly and large slightly outlined scales.The grass carp grows very rapidly, and young fish stocked in the spring at 20 centimetres (7.9 in) will reach over 45 centimetres (18 in) by fall, and adults often attain nearly 1.2 metres (3.9 ft) in length and over 18 kilograms (40 lb) in weight. According to one study, they live an average of 5-9 years with the oldest gaining 11 years. [7] They eat up to 3 times their own body weight daily. They thrive in small lakes and backwaters that provide an abundant supply of fresh water vegetation.[citation needed]hot pepper Culinary use s：Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies.Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeno.Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.Chili pepper plant leaves, mildly bitter but not nearly as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili(literally "chili leaves"). They are used in the chicken soup, tinola.[20]In Korean cuisine, the leaves may be used in kimchi.[21] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:∙Paprikash from Hungary -- uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish ∙Chiles en nogada from the Oaxaca region of Mexico -- uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce∙Mole poblano from the Pueblo region of Mexico -- uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats∙Puttanesca sauce from Italy -- a tomato-based sauce for pasta including dried hot chilies∙Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China -- small hot dried chiles are briefly fried in oil to add spice to the oil then used for frying.∙Nigerian dishes and those in many parts of Africa.Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, la yu (or rāyu) from Japan, and sriracha from Thailand.。

推荐水煮鱼的英语作文Water-boiled fish, a popular Sichuan dish, is a must-try for anyone who loves spicy food. The tender fish slices are cooked in a spicy and numbing broth, creating a unique and addictive flavor that keeps you coming back for more.The key to a good water-boiled fish is the broth. It's made with a combination of Sichuan peppercorns, dried chili peppers, and other aromatic spices, creating a rich and complex flavor profile that is both spicy and numbing. The broth is then poured over the fish slices, allowing them to cook in the flavorful liquid and absorb all the delicious flavors.One of the best things about water-boiled fish is that it's customizable to your spice tolerance. If you can handle the heat, you can add more chili peppers to make it extra spicy. If you prefer a milder flavor, you can adjust the amount of chili peppers to suit your taste. This versatility makes it a great dish for anyone who lovesspicy food.In addition to the fish, water-boiled fish is typically served with a variety of vegetables, such as bean sprouts, cabbage, and lotus root. These vegetables not only add texture and color to the dish but also help balance out the spiciness of the broth.If you're a fan of spicy food, water-boiled fish is definitely a dish you need to try. Its bold flavors and addictive heat make it a standout dish in Sichuan cuisine, and once you try it, you'll understand why it's so popular. So, next time you're in a Sichuan restaurant, be sure to order a plate of water-boiled fish and prepare to be blown away by its deliciousness.。

中国美食水煮鱼介绍的英语作文Title: A Mouth-Watering Delicacy from China: Sichuan-style Spicy Boiled FishIntroduction:Chinese cuisine is renowned worldwide for its diverse flavors and rich culinary traditions. Among the countless delectable dishes that this country has to offer, one standout delicacy is the famous Sichuan-style spicy boiled fish, also known as "Shuizhuyu" in Mandarin.Origin and History:Sichuan province, located in southwestern China, is known for its bold and fiery cuisine. The origins of water boiled fish can be traced back to this region, where authentic Sichuan cooking techniques and spices come into play. This dish was perfected by the innovative chefs who aimed to create a unique balance of spiciness, numbing sensation, and savory flavors.Ingredients and Preparation:The star of this dish is undoubtedly the fish itself. For authentic water boiled fish, it's common to use fresh river fish such as carp or catfish. Preparing the fish involves cleaning it thoroughly before cutting it into slices or chunks suitable for boiling.The key components of the flavor profile are Sichuan peppercorns, dried chili peppers, garlic, ginger, doubanjiang (fermented chili bean paste), soy sauce, vinegar, and a touch of sugar. These ingredients form a complex blend that gives water boiled fish its irresistible taste.Cooking Process:To prepare this mouth-watering dish, begin by heating oil in a wok or a deep pan over high heat. Add ginger andgarlic to infuse their aromatic flavors into the oil. Next comes the doubanjiang – an integral ingredient that addsdepth and spice.Once these elements are fragrant, add dried chili peppers (whole or chopped depending on desired spiciness) and Sichuan peppercorns. Stir-fry them briefly until they release their enticing aromas.At this point, carefully pour hot chicken or fish stockinto the wok, bringing it to a boil. The slices or chunks of fish are then added gently and slowly cooked, allowing the flavors to penetrate the tender flesh.To enhance the presentation and fragrance, an assortment of vegetables such as bean sprouts, lotus root slices, or bok choy can be added. As they cook in the flavorful broth, their inherent freshness adds a delightful contrast to the spiciness.Serving and Enjoyment:Once the fish is fully cooked, it is time to present this culinary masterpiece. Typically served in a sizzling hotpot with its fragrant steam wafting through the air, water boiled fish is garnished with chopped spring onions and coriander leaves for a burst of color.The first spoonful of this dish is nothing short of an explosion of flavors. The numbing sensation from Sichuan peppercorns dances on your taste buds along with the spicy kick from dried chili peppers. The succulent and tenderfish absorbs all these flavors, resulting in an unforgettable dining experience that encapsulates the essence of Sichuan cuisine.Conclusion:Water boiled fish exemplifies Sichuan cuisine's skillful use of bold ingredients and distinctive cooking techniques. Its fiery yet balanced flavors have captivated both locals and foreigners alike. Whether you're a spice enthusiast or someone looking to explore Chinese gastronomy in its most authentic form, Sichuan-style spicy boiled fish will undoubtedly leave you craving for more delicious adventures in Chinese cuisine!。

水煮鱼英语作文100字Sichuan-Style Boiled Fish.Sichuan-style boiled fish is a classic Chinese dish that is known for its spicy and flavorful broth. The dish is made with fresh fish fillets that are boiled in a spicy broth made with chili peppers, Sichuan peppercorns, and other spices. The fish is typically served with a dipping sauce made with soy sauce, vinegar, and sesame oil.Ingredients:1 pound fresh fish fillets (such as cod, bass, or snapper)。

1 tablespoon cornstarch.1 tablespoon cooking wine.1 teaspoon soy sauce.1/2 teaspoon white pepper.1 tablespoon vegetable oil.1/2 cup chopped green onions.1/2 cup chopped ginger.1/2 cup chopped garlic.1/2 cup chopped red chili peppers.1 tablespoon Sichuan peppercorns.4 cups chicken broth.1 tablespoon soy sauce.1 tablespoon vinegar.1 teaspoon sesame oil.Instructions:1. Cut the fish fillets into 1-inch pieces.2. In a bowl, combine the fish fillets, cornstarch, cooking wine, soy sauce, and white pepper. Mix well to coat the fish.3. Heat the vegetable oil in a large pot over medium-high heat.4. Add the green onions, ginger, garlic, and chili peppers to the pot and cook for 1 minute, or until fragrant.5. Add the Sichuan peppercorns and chicken broth to the pot and bring to a boil.6. Reduce the heat to medium-low and add the fishfillets to the broth.7. Simmer the fish for 5 minutes, or until cookedthrough.8. In a small bowl, whisk together the soy sauce, vinegar, and sesame oil to make the dipping sauce.9. Serve the Sichuan-style boiled fish with the dipping sauce.Tips:For a spicier broth, add more chili peppers to the recipe.If you don't have Sichuan peppercorns, you can substitute with black peppercorns.You can also add other vegetables to the broth, such as carrots, celery, or bok choy.Sichuan-style boiled fish is a great dish to serve with rice or noodles.。