一条普通的鱼,在技艺高超的厨师手中,可以变幻成若干种美味:用鱼头煲汤,削鱼肉做各类炒菜,揭鱼皮煮羹,刮鱼鳞做凉冻……一条鱼,制作手法无外乎煎、炒、煮、炖,味道及其营养却大有不同,能满足不同人群的需要。之所以能如此鱼尽其用,我想这离不开厨师对食材的把握和他丰富的创造力。若把语文教材也当作是条鱼,我们通过认真钻研,正确地理解、把握教材,然后站在学生的立场,从不同的角度去开发、使用 An ordinary fish in the hands of skilled chefs, you can change into a variety of delicious: fish head soup, cut fish to do all kinds of cooking, exposing the skin soup, fish scales do cold ... ... a fish, production practices Outside almost fried, fried, boiled, stew, taste and nutrition are very different, to meet the needs of different groups. I can not do without the chef’s grasp of ingredients and his rich creativity. If the Chinese teaching materials are also considered as fish, we carefully study, correctly understand and grasp the teaching materials, and then stand in the position of the students, from different angles to develop and use