雅思口語(yǔ)素材：美食口語(yǔ)-百花鳳翼
Ingredients:
原料說(shuō)明：
Middle sections and tips of 4 chicken wings;
1.____________________________
1/2 1b shrimps;
蝦仁227克;
2 black mushrooms;
冬菇2只;
2 water chestnuts peeled,mince d and squeeze d out excess water;
馬蹄肉2只，剁細(xì)擠干水;
1 egg beaten .
2.__________________
Seasoning:
調(diào)味：
11/2 tablespoon of egg albumen ;
雞蛋白11/2湯匙;
2 teaspoons of flour;
生粉2茶匙;
1/3 teaspoon of salt;
鹽1/3茶匙;
a little of sesame oil and pepper ;
3._______________________
Marinade:
腌料：
1/6 teaspoon of salt;
鹽1/6茶匙
a little of sesame oil and pepper;
麻油、胡椒粉少許;
1/2 teaspoon of flour;
生粉半茶匙。
Method:
做法：
1. Wash chicken wings and remove bones from their middle sections. Dry them, and then marinate them for 15 minutes. Rub middle sections of chicken wings with some flour.
1、雞翼洗凈，起去雞翼中段，抹干水，加腌料腌15分鐘在雞翼中段搽上少許生粉。
2. Soak black mushrooms and remove their stems. Squeeze out excess water from them. Chop them finely.
2、冬菇浸軟去梗，擠干水，切細(xì)粒。
3. Wash, wipe and mince shrimps. Add Seasoning into them and churn them up until they become colloid. Then add mushrooms and water chestnuts into them. Mix well. Put the mixture onto middle sections of chicken wings. Then dip the chicken wings into the beaten egg and coat them with flour.
3、蝦仁洗凈，抹干水剁細(xì)，加入調(diào)味攪至起膠，加入冬菇、馬蹄拌勻，釀在雞翼中段上，搽上雞蛋，沾上少 許生粉。
4.Heat up enough oil in a hot pan or wok. Deep-fry chicken wings in hot oil. Dish them up. Serve in whole or in pieces.
4、燒熱平底鑊或中式鑊，放入適量之油燒至將滾，放入雞翼用中火炸熟撈起，切件或原只上碟。
正確答案：
1.雞翼4只;
2.雞蛋1只打散;
3.麻油、胡椒粉少許。
口語(yǔ)解析：
在口語(yǔ)考試中考到和美食有關(guān)的題目時(shí)，可以用到的單詞：
1.mince n. 切碎物; vt. 切碎,矯揉做作地說(shuō); vi. 碎步走,裝腔作勢(shì)
eg:You neednt mince words in your speech.
你不必咬文嚼字。
2.squeeze n. 緊握,擠,榨,榨取,壓榨,傭金; vt. 緊握,擠,榨取; vi. 壓榨,榨
eg:Some capitalists squeeze profits from existing machinery.
一些資本家拚命利用現(xiàn)有設(shè)備增加利潤(rùn)。
3.beaten a. 被打敗了的,筋疲力竭的,敲平的,踏平的
eg:如文中所見(jiàn)， 1 egg beaten
雞蛋一只打散
4.marinade n. 腌泡汁; vt. 腌泡
表示腌料的時(shí)候作為名詞，表示腌制，腌泡的時(shí)候作為動(dòng)詞。
5.remove bones 去骨
eg：如文中所見(jiàn)，remove bones from their middle sections
把雞翅的中段去骨
6.Wash, wipe and mince 洗，擦干，切碎
eg：如文中所見(jiàn)，Wash, wipe and mince shrimps.
蝦仁洗凈，抹干水剁細(xì)
7.dish up 裝盤(pán)
eg：Dish them up.
把它們裝盤(pán)。
有用的單詞：
西餐與日本料理:
menu 菜單
French cuisine 法國(guó)菜
todays special 今日特餐
chefs special 主廚特餐
buffet 自助餐
fast food 快餐
specialty 招牌菜
continental cuisine 歐式西餐
aperitif 飯前酒
dim sum 點(diǎn)心
French fires 炸薯?xiàng)l
baked potato 烘馬鈴薯
mashed potatoes 馬鈴薯泥
omelette 簡(jiǎn)蛋卷
pudding 布丁
pastries 甜點(diǎn)
pickled vegetables 泡菜
kimchi 韓國(guó)泡菜
crab meat 蟹肉
prawn 明蝦
conch 海螺
escargots 田螺
braised beef 燉牛肉
bacon 熏肉
poached egg 荷包蛋
sunny side up 煎一面荷包蛋
over 煎兩面荷包蛋
fried egg 煎蛋
over easy 煎半熟蛋
over hard 煎全熟蛋
scramble eggs 炒蛋
boiled egg 煮蛋
stone fire pot 石頭火鍋
sashi 日本竹筷
sake 日本米酒
miso shiru 味噌湯
roast meat 鐵板烤肉
sashimi 生魚(yú)片
butter 奶油
Ingredients:
原料說(shuō)明：
Middle sections and tips of 4 chicken wings;
1.____________________________
1/2 1b shrimps;
蝦仁227克;
2 black mushrooms;
冬菇2只;
2 water chestnuts peeled,mince d and squeeze d out excess water;
馬蹄肉2只，剁細(xì)擠干水;
1 egg beaten .
2.__________________
Seasoning:
調(diào)味：
11/2 tablespoon of egg albumen ;
雞蛋白11/2湯匙;
2 teaspoons of flour;
生粉2茶匙;
1/3 teaspoon of salt;
鹽1/3茶匙;
a little of sesame oil and pepper ;
3._______________________
Marinade:
腌料：
1/6 teaspoon of salt;
鹽1/6茶匙
a little of sesame oil and pepper;
麻油、胡椒粉少許;
1/2 teaspoon of flour;
生粉半茶匙。
Method:
做法：
1. Wash chicken wings and remove bones from their middle sections. Dry them, and then marinate them for 15 minutes. Rub middle sections of chicken wings with some flour.
1、雞翼洗凈，起去雞翼中段，抹干水，加腌料腌15分鐘在雞翼中段搽上少許生粉。
2. Soak black mushrooms and remove their stems. Squeeze out excess water from them. Chop them finely.
2、冬菇浸軟去梗，擠干水，切細(xì)粒。
3. Wash, wipe and mince shrimps. Add Seasoning into them and churn them up until they become colloid. Then add mushrooms and water chestnuts into them. Mix well. Put the mixture onto middle sections of chicken wings. Then dip the chicken wings into the beaten egg and coat them with flour.
3、蝦仁洗凈，抹干水剁細(xì)，加入調(diào)味攪至起膠，加入冬菇、馬蹄拌勻，釀在雞翼中段上，搽上雞蛋，沾上少 許生粉。
4.Heat up enough oil in a hot pan or wok. Deep-fry chicken wings in hot oil. Dish them up. Serve in whole or in pieces.
4、燒熱平底鑊或中式鑊，放入適量之油燒至將滾，放入雞翼用中火炸熟撈起，切件或原只上碟。
正確答案：
1.雞翼4只;
2.雞蛋1只打散;
3.麻油、胡椒粉少許。
口語(yǔ)解析：
在口語(yǔ)考試中考到和美食有關(guān)的題目時(shí)，可以用到的單詞：
1.mince n. 切碎物; vt. 切碎,矯揉做作地說(shuō); vi. 碎步走,裝腔作勢(shì)
eg:You neednt mince words in your speech.
你不必咬文嚼字。
2.squeeze n. 緊握,擠,榨,榨取,壓榨,傭金; vt. 緊握,擠,榨取; vi. 壓榨,榨
eg:Some capitalists squeeze profits from existing machinery.
一些資本家拚命利用現(xiàn)有設(shè)備增加利潤(rùn)。
3.beaten a. 被打敗了的,筋疲力竭的,敲平的,踏平的
eg:如文中所見(jiàn)， 1 egg beaten
雞蛋一只打散
4.marinade n. 腌泡汁; vt. 腌泡
表示腌料的時(shí)候作為名詞，表示腌制，腌泡的時(shí)候作為動(dòng)詞。
5.remove bones 去骨
eg：如文中所見(jiàn)，remove bones from their middle sections
把雞翅的中段去骨
6.Wash, wipe and mince 洗，擦干，切碎
eg：如文中所見(jiàn)，Wash, wipe and mince shrimps.
蝦仁洗凈，抹干水剁細(xì)
7.dish up 裝盤(pán)
eg：Dish them up.
把它們裝盤(pán)。
有用的單詞：
西餐與日本料理:
menu 菜單
French cuisine 法國(guó)菜
todays special 今日特餐
chefs special 主廚特餐
buffet 自助餐
fast food 快餐
specialty 招牌菜
continental cuisine 歐式西餐
aperitif 飯前酒
dim sum 點(diǎn)心
French fires 炸薯?xiàng)l
baked potato 烘馬鈴薯
mashed potatoes 馬鈴薯泥
omelette 簡(jiǎn)蛋卷
pudding 布丁
pastries 甜點(diǎn)
pickled vegetables 泡菜
kimchi 韓國(guó)泡菜
crab meat 蟹肉
prawn 明蝦
conch 海螺
escargots 田螺
braised beef 燉牛肉
bacon 熏肉
poached egg 荷包蛋
sunny side up 煎一面荷包蛋
over 煎兩面荷包蛋
fried egg 煎蛋
over easy 煎半熟蛋
over hard 煎全熟蛋
scramble eggs 炒蛋
boiled egg 煮蛋
stone fire pot 石頭火鍋
sashi 日本竹筷
sake 日本米酒
miso shiru 味噌湯
roast meat 鐵板烤肉
sashimi 生魚(yú)片
butter 奶油
