研究生英语UNIT2 东坡肉介绍

• 它以北宋时代大诗人 苏东坡的名字命名。 苏东坡在杭州做官时 发明了这道菜。据说， 他当时负责西湖的排 污工程，经常拿红烧 肉犒劳工人。后来为 了纪念这位才华横溢、 慷慨大方的诗人，人 们就把它称作东坡肉。
制作方法
• 制作食材
主料：五花肉 辅料：香葱、姜 调料：盐、味精、白糖、酱油、绍酒
返回
• 制作流程
Thanks
1、将五花肉整块下锅，煮开后捞出，用清水冲掉杂质， 改刀切成大小相同的方块； 2、将砂锅中铺入一块镂空竹片，香葱铺底，码放上姜片 ，再将肉块皮朝下码放整齐，倒入适量绍酒、酱油、 白糖，大火烧开转小火，炖至一小时左右时，将肉块 翻面再继续炖制半小时，撇去多余油汤； 3、将炖好的肉块取出放入小砂锅中，浇入肉汤，上锅再 蒸半小时即可。
东坡肉
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Paragraph structure
Unit 2 page 38 Paragraph 9
Part
1
Part
2
• Raw materials • production methods
• Historical background • Naming reason
Part 1
• In Zhejiang cuisine,there is a well-know dish called Dongpo Meat.This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion,ginger,cooking wine,soy sauce and sugar.The finished dish is bright red in color and the meat is tender and juicy and,like the Goubuli buns,not at all greasy.
• 浙江菜里有一道深受 欢迎的菜，叫东坡肉。 这道菜是把五花肉切 成大块，配上青葱， 在锅底放些生姜，然 后加料酒、酱油和糖 用慢火做出来的。这 道菜色泽红亮，酥嫩 多汁，如“狗不理” 一样毫无肥腻之感。
PБайду номын сангаасrt 2
• This dish was named after Su Dongpo(1037-1101),a great poet of Northern Song Dynasty (960-1127),who created it when he was an official in Hangzhou.It is said that,when he was in charge of the drainage work for the West Lake,Su Dongpo rewarded workers with stewed pork in soy sauce,and people later named it Dongpo Meat,to commemorate this gifted and generous poet.