油拌色拉 的英文怎麼說

中文拼音 [yóubànshǎilā]
油拌色拉 英文
tossed salad
  • 油 : Ⅰ名詞1 （脂肪; 油脂） oil; fat; grease 2 （姓氏） a surname Ⅱ動詞1 （用桐油、油漆等塗抹） apply t...
  • 拌 : 動詞（攙和） stir and mix
  • 色 : 色名詞[口語] （顏色） colour
  • 拉 : 拉構詞成分。
  1. Product description : a bunch of celery consists of long pale green stalks with dark, broad green leaves. eat raw with dips and salads, or cooked in soups and stir fries

    中文描述：旱芹有發白的綠桿，暗綠色的菜葉。可和色拉一起生吃，也可做湯，或用來拌油炸食物。
  2. Blanch noodles in boiling water with a little vinegar added for a minute. remove and mix well with a little cooking oil, then cool under a fan

    將面條放入加有少許醋的沸水中氽燙一下，撈出后加少許色拉油拌勻，並用電風扇吹涼。
  3. Product description : carrots are tubers : a green lacy foliage and long, slender, edible orange roots. use in stir fries and salads, or make a soup, cake or juice

    中文描述：胡蘿卜是長管狀的有花邊狀菜葉的可食菜根。可用來拌色拉或油炸食物，或用來做湯和蛋糕。
  4. Blanch oil noodles in boiling water with a little vinegar added for a minute and remove. mix well with a little cooking oil, then spread out evenly and let sit under a fan until completely cooled

    油麵放入加有少許白醋的沸水中氽燙一下，撈出后加少許色拉油拌勻、攤開，用電風扇吹涼備用。
  5. He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly

    他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。
  6. Keep original color and lustre of the dishes, " kitchen without pollution " arawana salad oil, extracted scientifically, with its bright, transparent quality without impurity, is still smokeless when heated to 220, improves kitchen conditions and guarantees health of cooks ; arawana salad oil is convenient to be used, able to be directly used in frying and boiling, also directly cold and dressed with sause ; removes harmful matters like cholesterin, retains vitamin e and high unsaturated fatty acid, healthier and cleaner

    「金魚」色拉油，經過科學提煉，油品澄清透明，無雜質，加熱到220仍無油煙，改善了廚房條件，保證了烹調者的健康「金魚」色拉油使用方便，可直接用於炒煮炸，還可以直接涼拌去除了黃麴黴素膽固醇等有害物質，保留了維生素e及高度不飽和脂肪酸，更衛生更干凈。
  7. Sift the dry ingredients into a large bowl. whisk together the oil, eggs and buttermilk. add to the dry ingredients and just combine. fold in salami and cheese

    乾性材料放到一個大盆里混合過篩。油，雞蛋和白脫奶打勻后加入到乾性材料拌勻即可。接著拌入色拉米丁和乳酪絲。
分享友人
分享到 Line

分享到臉書