Online Class Notes (Jesse) [W]

do more speaking rather than writing review

Grammar

it’s bored – I’m bored 
it’s boring
eg. work is really boring, so I feel really bored

I am as tall as you = I am the same tall as you
I come here as your teacher = I come here and my position / role is your teacher

I bought a cake for you = I bought a cake and the reason I bought it, is you.
I work for money = I work and the reason is money

i have working wechat – I have some work wechat messages

i need to reply them – reply to them 

my grammar is weak of the normal life – my grammar is weak when it comes to / in terms of / regarding talking about normal life

no interactive – there is no interactivity / it’s not very interactive

Vocabulary

reply – say sth in response to sth
answer – give information in reply to sth
feedback – give opinion / advice about sth
eg. I reply to you and I answer your question. My feedback about you was good.

hold on – to ask sb to wait

if it’s not urgent I can leave it for some time

I own sth = I bought it / sb gave it to me so it’s mine

take out / delivery / order in
eg. I’ll get take out for lunch – american way to say dian wai mai
eg2. I’ll get delivery (food) for lunch
eg3. I’ll order in for lunch

take away – go to the restaurant to get the food
eg. i will get take away food for lunch

offal – insides of some animals

he’s gay / black / asian / Australian / Chinese / happy – they’re all descriptions

“you need to take the good with the bad”

looks like – only use with things you can see
seems like / feels like

Food is one of the local cultural of a city. In China, each city owns its specialty. For example, Sichuan Cuisine is known as spicy while Canton Cuisine is known as Dimsum, seafood and soup，and Shanghai is known as sweet. Sichuan food and Canton Food are my favorite, so apart from go out for eat, I try to learn how to cook them at home. Today I would like to introduce the recipe for “Mapo Tofu”and “ steamed fish”. Mapo Tofu is one of the typical Sichuan food which is named after its creator, a pock-marked woman from Chengdu that lived during the Qing Dynasty. The main material of the cuisine are Tofu, minced pork, Chili and spicy bean source. The process of the cooking is: use the oil to heat the wok, stir fry the mince pork for a while, then put the Tofu, Chili spicy bean source into the wok, cover the lid and stew the tofu for about 10min, after that, the dish is ready to put on the plate for eat. For “Steamed fish”, it looks simple but actually it is not easy to control the duration and degree of heating as there are many kinds of fishes. Before steaming, first of all, we need to clean the fish, and prepare some ginger, garlic and leek. After that, we put some water into the steamer, when the water boils, put the fish with plate into the steamer, and cover the lid. About 8-10mins later ( it depends on the size of the fish), open the lid, and pour out the water from the dish, pour the soy sauce on the fish. The last, use the wok to stir fry the ginger, garlic and leek with oil, and top them on the fish, the “steamed fish” is done.

Food is one of the local cultures of a city / is one part of a city’s culture. In China, each city has its own specialty. For example, Sichuan Cuisine is known for spicy food while Canton Cuisine is known for Dimsum, seafood and soup，and Shanghai is known for sweet food. Sichuan food and Canton Food are my favorite, so apart from going out to eat / for food / for a meal, I try to learn how to cook them at home. Today I would like to introduce the recipe for “Mapo Tofu”and “ steamed fish”. Mapo Tofu is one of the typical Sichuan food which is named after its creator, a pock-marked woman from Chengdu that lived during the Qing Dynasty. The main ingredients of the cuisine are Tofu, minced pork, Chili and spicy bean source. The process of the cooking is: add oil and use it to heat the wok, stir fry the mince pork for a while, then put the Tofu, Chili spicy bean source into the wok, cover the lid and stew the tofu for about 10min, after that, the dish is ready to put on the plate to eat. For “Steamed fish”, it looks simple but actually it is not easy to control the duration and degree of heating as there are many kinds of fish. Before steaming, first of all, we need to clean the fish, and prepare some ginger, garlic and leek. After that, we put some water into the steamer, and when the water boils, put the fish on the plate and into the steamer, and cover it / put the lid on / close the lid. About 8-10mins later ( it depends on the size of the fish), open the lid, and pour out the water from the dish, pour the soy sauce on the fish. Lastly / finally / The last step is to use the wok to stir fry the ginger, garlic and leek with / in oil, and put them on top of the fish, and now the “steamed fish” is done / Lastly top the fish off with some ginger, garlic and leek which has been fried in the wok / Lastly the fish should be topped with fried ginger, garlic and leek.