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美食、小吃英文怎麼說？一次學會8種描述美食句型與100種台灣小吃英文 AmazingTalker®

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煮boiling

煲/炖stewing

烧/焖/烩braising

煎frying

炒stir-frying

爆quick-frying

炸deep-frying

扒frying and simmering

煸sauteing

煨simmering

熏smoking

烤roasting/barbecuing

烘baking

蒸steaming

白灼scalding

煮boiling

煲/炖stewing

烧/焖/烩braising

煎frying

炒stir-frying

爆quick-frying

炸deep-frying

扒frying and simmering

煸sauteing

煨simmering

熏smoking

烤roasting/barbecuing

烘baking

蒸steaming

白灼scalding

苏州金桥翻译社，成立于2005年。电话：0512-65219849

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烹煮方法中文有哪些动词，英文又是什么？

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煮boiling 煲/炖stewing 烧/焖/烩braising 煎frying 炒stir-frying 爆quick-frying 炸deep-frying 扒frying and simmering 煸sauteing 煨simmering 熏smoking 烤roasting/barbecuing 烘baking 蒸steaming 白灼scal...

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制作过程中该注意的事项（W&W）

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制作过程中该注意的事项（W&W）

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https://www.seriouseats.com/perfect-egg-fried-rice

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https://www.kitchensanctuary.com/egg-fried-rice/

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https://msshiandmrhe.com/chinese-steamed-egg/

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https://m.xiachufang.com/recipe/106941922/

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【步骤图】番茄🍅炒鸡蛋❗️超下饭的做法_番茄🍅炒鸡蛋❗️超下饭的做法步骤_早餐_下厨房

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【番茄🍅炒鸡蛋❗️超下饭】01.3个鸡蛋加盐打撒，一定要打均匀了，番茄切小块备用,11.锅中放油加热，用中火，油温不要过高,21.把蛋液倒进去翻炒（用中火，防止鸡蛋炒老）凝固即可出锅,31.锅中再添少许油，把番茄倒进去翻炒，（中火哦❗️防止把番茄水份炒干。如果番茄🍅不出汁，可以少加点开水），炒出汁后加适量盐调味。,41.把炒好的鸡蛋倒进去，全程中小火❗️…

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https://images.app.goo.gl/xTdX7eg5MAzRvHKp8

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Sichuan La Zi Ji features crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that's so addictive. Take the challenge if you can handle the heat! {Gluten-Free Adaptable}

What is La Zi Ji

La Zi Ji is a signature Sichuan dish that is extremely popular in China. The chicken is coated with spices and flash fried until golden brown and crispy. It's then stir fried with tons of dried chili peppers, Sichuan peppercorns, ginger and garlic to create a spicy numbing sensation. It is spicy yet you cannot stop eating it because it's SO GOOD!

When introducing someone who's new to Chinese food to the real deal La Zi Ji (辣子鸡), or Sichuan Mala Chicken, I'd describe the dish as "fried chicken covered in hot sauce" so it won't completely scare them away.

During my years working in Beijing, I took every single foreign colleague to one of my favorite Sichuan restaurants, Yu Xiang Ren Jia (渝乡人家). Mala Chicken was one of the dishes that always appeared on our lunch table. Although my initial goal was to introduce genuine Sichuan food to the uninitiated, I confess that secretly I just loved my colleagues' stunned faces on seeing the giant plate of chili peppers placed before them. After staring at the plate for a few moments, they would cautiously dig up a piece of hot chicken with suspicion written on their brow, fearful that it might burn a hole in their stomach.

And you know what? My guests always ended up loving this dish.

Authentic La Zi Ji

The flavor profile

La Zi Ji is spicy, but not as spicy as it looks. Sichuan cuisine pursues truly bold flavors that are well-balanced. In this chicken dish, the balance comes from the spiciness and smokiness of the chili peppers, the numbing tingling Sichuan peppercorns, the nuttiness of the sesame seeds, savory aromatics, salt, and a small amount of sugar. The dish offers a deep savory taste using heat as a medium. It is not like pure, tear-inducing Thai-style spiciness.

The presentation

Hiding the chicken under a mountain of peppers is just the authentic Sichuan way to display the food. The nutty, smoky fragrance of the vibrant peppers reaches your nostrils before your chopsticks do, and it makes your mouth water and makes you suddenly feel ten times hungrier.

Here are some fun facts about the authentic Mala Chicken we serve in China:

Chinese chefs usually use tiny bone-in chicken pieces to cook this dish. It takes some effort to pick the meat from the bones, which makes eating it extra satisfying. But here we make things easy by using boneless thighs.

The amount of chili peppers in the dish far exceeds the amount of chicken, so you'll need to spend quite some time digging through the peppers in order to find a chunk of meat. I used a ton of peppers in the dish for the presentation, but feel free to reduce the amount because it doesn't affect the flavor too much.

Tons of numbing, tingling, whole Sichuan peppercorns are used. You need to keep a sharp eye and shake off these fiery little corns before placing a piece of chicken on your tongue, otherwise your tastebuds will completely shut down for the next 10 minutes. I included two methods in the recipe below, so you can either include or exclude the peppercorns.

Key ingredients for La Zi Ji

To cook the real-deal La Zi Ji, Sichuan chili peppers and Sichuan peppercorns are the two irreplaceable key ingredients.

Sichuan dried chili pepper

There are a few types of Sichuan chili peppers that are commonly used in Sichuan cuisine.

In the recipe for La Zi Ji, chefs usually use medium heat Facing Heaven Chili (Chao Tian Jiao, 朝天椒). The short, fat Lantern Peppers (Deng Long Jiao, 灯笼椒) are often added for their nice smoky flavor. And you can control the heat level by leaving the peppers whole for a milder dish, or slicing them to expose the seeds for a much spicier dish.

Sichuan peppercorns

Sichuan peppercorn (Hua Jiao, 花椒) is another key ingredient that you might not be familiar with. Fresh Sichuan peppercorns have a pungent aroma that lingers around the nose. Its taste is almost indescribable: numbing, tingling, and somewhat refreshing like mint. These corns add a savory, smokey and slightly citrusy flavor to a dish, and that is what makes it genuine Sichuan food. I consider it even more important than Sichuan chili peppers, truly distinguishing the dish and giving it a character unlike anything else.

If you're ready to cook up some authentic La Zi Ji or some other Sichuan dishes, order some premium Sichuan peppercorns and chili peppers now. You'll be surprised how good your dish turns out simply by using fresher spices.

How to cook La Zi Ji

Cooking a great plate of La Zi Ji takes some extra steps, but it is totally worth the effort.

How to prep the chicken

To get the most flavorful chicken, you will need to

1. Marinate the chicken with soy sauce and Shaoxing wine first to infuse the flavor.

2. Coat the chicken with a dry coating: a mixture of cayenne pepper powder and ground Sichuan peppercorns along with cornstarch.

I found the coating really makes this dish stand out and taste much more flavorful than if you directly add the seasonings during the stir fry process.

For the dry coating, I prefer the ziplock method the most. Because the mixture is quite spicy, you can massage the spices into the chicken without burning your hand.

Mise en place

Once you start cooking, the process is super fast. So you will want to make sure your table has these ingredients prepped before you start the cooking: marinated chicken with the dry coating, chopped aromatics, Sichuan peppercorns, the dry mixture of chili pepper and other spices, and chopped cilantro.

Cooking process

1. Spread out the chicken in the hot pan and fry it with minimal touching to ensure browning.

2. Once the chicken is browned on both sides and cooked through, transfer it onto a plate.

3. Stir fry the aromatics.

4. Roast the dry spices and chili peppers to release the fragrance.

5. Add the chicken back to the pan and toss it.

6. Stir in the cilantro.

How to serve La Zi Ji

A bowl of steamed rice is the default side dish. I also highly recommend serving another cold appetizer or a light vegetable dish, so you have something to counterbalance the hot chicken.

Here are some great options for appetizers and side dishes:

Other delicious Sichuan dishes

La Zi Ji (Sichuan Mala Chicken, 辣子鸡)

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Sichuan La Zi Ji features crispy chicken smothered in chili peppers and tons of aromatics to create an electrifyingly hot numbing sensation.

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https://www.madewithlau.com/recipes/wonton-noodle-soup

云吞面

有6个制作美食的步骤

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【步骤图】炒福建虾面(付虾高汤做法)的做法_炒福建虾面(付虾高汤做法)的做法步骤_菜谱_下厨房

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【炒福建虾面(付虾高汤做法)】01.虾高汤做法:虾洗净剥下虾头虾壳留尾，把虾壳放入热油锅里大火翻炒直至虾壳变红褐色如同焦糖一般。（平时烹煮其他虾料理时剥下的虾壳千万别丢掉，一定要装进密封袋冷冻长期保存备用，此时熬汤越多虾壳越好。如果要加强虾汤的味道，可以在炒虾壳时加点鱼露和虾酱，也可以加猪大骨。）,11.加入750ml高汤或者清水， 大火煮开转小火熬上一小时...