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Savor the flavors of Taiwan 品味台灣

Savor the flavors of Taiwan 品味台灣. Cooking Methods. Stir-frying  炒 Deep-frying 炸 Shallow-frying 煎 Braising 以文火燉煮 Boiling  煮 Steaming 蒸 Roasting 烤. http://www.travelchinaguide.com/tour/food/chinese-cooking/methods.htm. Stir-frying  炒. The most frequently used

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Savor the flavors of Taiwan 品味台灣

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  1. Savor the flavors of Taiwan品味台灣

  2. Cooking Methods • Stir-frying 炒 • Deep-frying 炸 • Shallow-frying 煎 • Braising 以文火燉煮 • Boiling 煮 • Steaming 蒸 • Roasting 烤 http://www.travelchinaguide.com/tour/food/chinese-cooking/methods.htm

  3. Stir-frying 炒 • The most frequently used • Usually, a wok 鐵鍋 is used at high heat, cooking oil is added followed by ingredients and seasonings. • cooks processed ingredients at high heat for a short period of time. • example --- stir-fried cuttlefish 烏賊

  4. Deep-frying 炸 • much more cooking oil than stir-frying • the ingredient should be fully submerged in the oilover medium heat. • Deep friedfoodsare unhealthy. • example --- Stinky Tofu 臭豆腐

  5. Shallow-frying 煎 • usesless cooking oil than deep-frying and lower heat than stir-frying. • Shallow-fried dishes are usually rather tender inside, appearing golden or slightly burnt outside. • When cooking, the ingredients should be shallow-fried on one side first and then turned to the other. • example --- Oyster Omelet蚵仔煎

  6. Braising 以文火燉煮 • Low Temperatures, Slow Cooking • add ingredients and seasonings in a wok or a saucepan at the same time, add in some water, boil it and then simmer it for one hour or more • Braised pork rice 肉燥飯

  7. Boiling 煮 • the simplest cooking methods. • placing food in boiling water. • takes a shorter time than braising. • Danzai Noodles 度小月擔仔麵

  8. Steaming 蒸 • A special cooking method • It is widely used for steaming buns and dumplings • The process involves placing the ingredients in a steamer basket which is placed over water in a steamer pot. • contains more nutrition than boiled food. • Very little cooking oil and fewer seasonings are used

  9. Roasting 烤 • uses dry heat , more indirect, diffused heat and is suitable for slower cooking • cook the food over the open flame火焰 of charcoal 木炭 or in an oven. • The outside of the roasted foods always gets drier and browned, but flavors are retained and enhanced增大的. • Meats and most root and bulb vegetables can be roasted.

  10. Gourmet • Chiese Food Hakka Food 客家菜; Cantonese Food粤菜 Sichuan Food 川菜 ; Beijing Food 北京菜 JiangsuFood 江蘇菜 ; Hunan Food 湖南菜 • Foreign Food • Taiwanese Food

  11. Let’s go to taste the different snacks and local products in Taiwan .

  12. Taiwan’s Yummy snakes

  13. Local products • Tea • peanut brittle花生糖 • Sorghum liquor高梁酒 • Pineapple cake • Candied fruits蜜餞

  14. Tea topography地形 and climate氣候 are perfect for growing tea pot / Yingge鶯歌 Tea bag peanut brittle Kinmen金門 Air,water,soil,wind cooked in malt麥芽 sugar and left to cool and harden

  15. 鶯歌

  16. Sorghum liquor Kinmen金門 hot, dry weather and unpolluted environment Good water quality Pineapple cake canned Pineapple,Pineappledrinks ,and Pineapple jams. Pineapple meansthe coming of good luck

  17. Candied fruits蜜餞 • fresh fruits---plums梅子,dates棗, mangoes芒果 • are rubbed with salt and fermented 發酵 by adding sugar • salty, sour, and sweet- moniker 俗稱

  18. Savor the flavors of Taiwan #2

  19. Thanks for your attention!

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