烹饪英语厨房器皿

fish slice
wooden spoon
work surface
hob
• saucepan • frying pan • casserole • pressure cooker • steamer • bamboo steamer • stew pan • wok • blender/liquidizer • kitchen roll • plastic wrap • tinfoil • bread knife • butter knife
• Step 2. Strain（过滤）and store
• Once cooked, strain the fish stock through a sieve into a bowl.
• Use it right away, chill (冷藏 )it for 2-3 days in the refrigerator, or it will keep in freezer for months.
Utensils
Hale Waihona Puke Baidu
saucepan
frying pan
casserole
pressure cooker
steamer
bamboo steamer
stew pan
wok
blender/liquidizer
kitchen roll (towel)
plastic wrap
tinfoil / aluminium foil
impurities（杂质）.
• Add the peppercorns, bay leaves and the parsley.
• Push it all under, making sure that everything is well immersed.(浸入)
• Turn down the heat and simmer for 30-45 minutes.
• Add the fish bones, celery, onion, fennel, garlic and the mushrooms.
• Cover it all with the water.
• Turn the heat onto high.
• Make sure that everything is submerged under the water. • Skim the surface with a spoon and discard(扔掉) any
• 1 saucepan • 1 spoon • 1 sieve • 1 bowl • Serves: • Preparation Time: • 15 minutes • Cooking Time: • 55 minutes
• Step 1 Make the stock
• Place a large saucepan onto the hob.
• chopping knife • cleaver knife • cutting board • egg beater • sieve • turning shovel • ladle • fish slice • wooden spoon • work surface • hob
How To Make Fish Stock
• Step 1: You will need
1 ½ kg fish bones 2 ltr water 3 celery stalks , roughly chopped 1 onion , chopped 1 fennel bulb , roughly chopped 1 head of garlic , cut in halves 50 g white mushrooms , sliced 1 tbsp black peppercorns a few sprigs of parsley 2 bay leaves
bread knife
butter knife
chopping knife
cleaver knife
boning knife
paring knife
cutting board/chopping board
egg beater
sieve
turning shovel
ladle ['leidl]