王星

中式烹飪方法多種多樣，炒、炸、蒸、煮、燉、燜、煎、烤，一份簡(jiǎn)單的食材，在不同的烹飪方法下，都會(huì)產(chǎn)生不同的風(fēng)味。

01. 腌泡，浸泡

marinate

marinade 腌肉的醬料

I usually marinate fish in cooking wine and ginger. 我通常用料酒和生姜來(lái)腌魚。

Marinate the sliced pork in rice wine， vinegar and soy sauce before frying it. 肉片要用黃酒、醋、醬油腌過(guò)再炸。

02. 蒸

steam

steamed dumplings 蒸餃

I would steam it for 10 minutes. 我會(huì)把它蒸10分鐘。

Be careful not to scald yourself with the steam. 小心別讓蒸汽把你燙著。

03. 炒

stir-frying

Pork and Pepper Stir Fry 辣椒炒肉

Stir frying is quick， easy， and extremely versatile. 炒菜快速，簡(jiǎn)便且多樣。

Control of heat is very important in stir-frying. 炒菜掌握火候兒很重要。

04. 煎

pan-frying

fried eggs 煎雞蛋

fried steak 煎牛排

deep-frying 炸

Deep-frying is a dry-heat cooking method. 油炸是一種干熱烹飪方法。

Another piece of fried steak？ 再來(lái)一塊炸牛排好嗎？

05. 烤

grilling 放在鐵板上烤

grilled meat 烤肉

roasting 放在烤箱里面烤

roasted Peking duck 北京烤鴨

baking 烤西點(diǎn)

A properly baked cake is tender. 用適當(dāng)方式烤出來(lái)的蛋糕應(yīng)該是很嫩的。

The breast can be cut into portions for grilling. 胸脯肉可以切成小塊燒烤。