：常见食材 Common Ingredients
第二节：常见食材 Common Ingredients
蔬菜 Vegetable 谷物与面 Cereal and Flour
大蒜 Garlic 甜椒 Bell Peper 意大利粉 Spagetti
红栎叶生菜 Red Oak Leaf Lettuce 蘑菇 Button Mushroom 直通粉 Penne
红珊瑚生菜 Red Coral Lettuce 冬菇 Shiitake Mushroom 螺丝粉 Gemelli Pasta
牛油生菜 Butter Lettuce 辣椒 Chilli 宽面条 Fettuccine
刁草 Dill 西蓝花 Broccoli 细面条 Vermicelli
卷叶苦苣 Curly Endive 茄子 Eggplant 野米 Wide Rice
罗勒 Basil 意大利青瓜子 Zucchini 印度米 Basmati Rice
百里香 Thyme 西红柿 Tomato 粗麦 Rough Wheat
青瓜 Cucumber 芹菜 Celery 意大利米 Risotto
香米 Non-basmati
第三节：香草与香料 The Application of Herbs & Spices
1. 香料：能广泛地应用于各种料理之中，无论汤汁、肉类、海鲜，甚至甜点均能应用得到。
Herbs &Spices：they could be used widely in a variety of dishes , including soup, meat, seafood and even desert.
2. 香叶：能有效地去除异味，如鸡汤之中的腥味等；切忌过多，因其香味十分强烈。
Bay Leaf：It can remove odor like offensive smell of chicken soup. Don’t add too much as it has a very strong smell.
3. 百里香：又名百搭香草，可用于各种料理之中，如汤汁、烩菜，并经常用于腌肉及海鲜料理中。
Thyme：It can be used in many foods like sauce and hodgepodge, always used in marinated meat and seafood.
4. 迷迭香：羊肉料理的最佳配搭。因味道强烈，所以只需较少份量即可；可加入汤汁或烩菜中，亦可使用于腌肉、腌馅、烧猪或烧羊腿之中。
Rosemary：It is a good partner of mutton. As it is strong in smell, just a small amount is to be used. It can be added in sauce ,hodgehodge or marinated meat, filling, roasted pig or roasted mutton.
5. 鼠尾草（洋苏菜）：常用于酿馅、牛仔肉或猪肉菜式之中，尤其适合于鸡肉料理。
Sage：It is usually used in filling, veal or pork, especially suitable for chicken.
6. 意大利香草：顾名思义，常用于意大利料理之中，特别适用于烩炖的菜式。
Oregano: It is always used in Italian dished, especially suitable for simmered dishes.
7. 胡椒：有白、黑、粉红、青等不同颜色，各有不同的味道，在料理中加入适量胡椒有画龙点睛之效。但在大多数料理中，仅用白胡椒和黑胡椒已足够。
基本上拥有这些香草与香料已足够派上用场了。用于烹饪上，可以去腥，增添菜肴香味。谨记香草与香料的正确使用方式是少放即可，因为其本义是要突出菜肴的香味而不是掩盖主菜的味道，这点必须牢记。
Pepper：There are white, black, pink and green peppers. Different clors of peppers contain different tastes. Just some pepper can make dishes brilliant. Usually, white and black pepper powder is already enough for seasoning.
Basically, having these herbs and spices is enough in the kichen, which could get rid of fishy smell and increase the taste.Remember, don’t use too much herbs and spices, a small amount is enough as they are used to give prominence to dishes’fragrance , they are not used to cover the taste of main dishes.