油浸魚 的英文怎麼說

中文拼音 [yóujìnyú]
油浸魚 英文
fish preserves in oil
  • 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...
  • 浸 : Ⅰ動詞1 （泡在液體里） soak; steep; immerse 2 （液體滲入） soak; saturate; steep Ⅱ副詞[書面語] （...
  • 魚 : 名詞1. （生活在水中的脊椎動物） fish 2. （姓氏） a surname
  1. Notify me of updates to anchovy fillets in oil

    燈塔牌油浸銀魚更新時通知我
  2. Smoked yellow croaker in peanut oil

    油浸煙熏黃魚
  3. Smoked dace in oil

    油浸煙熏鯪魚
  4. To make the dressing, combine the anchovies and their oil, garlic, oil and vinegar in a small bowl and whisk to mix well. season with salt and pepper

    製作調味品，切碎的油浸鳳尾魚，蒜末及油和香醋放入一小碗中，適當搖動均勻，適量的鹽和胡椒粉。
  5. Smoked marine eel in peanut oil

    油浸煙熏海鰻魚
  6. Smoked fish fillet in peanut oil

    油浸煙熏魚片
  7. Sardine in peanut oil

    花生油浸沙丁魚
  8. Anchovy fillets in olive oil 700g

    金島牌油浸銀魚柳700g
  9. Anchovy fillets in olive oil 156g

    金島牌油浸銀魚柳156g
  10. The fat content of tuna fish in mineral water is only 1 10 of that of tuna fish canned in oil

    鹽水吞拿魚的脂肪是油浸吞拿魚的十分之一。
  11. Heat oil in a wok over a high heat til 8 - fold hot, drop in the chicken slices, shredded ginger, and chilli powder, saut for a while, season with vinegar, cooking wine, salt and wild pepper powder, add soup - stock, cook till the soup is concentrated, drop in scallion sections, thicken

    魷魚剞十字花刀，切成長方形的片，在70水中汆成筆筒形，放堿水中浸30分鐘撈出，漂去堿味，加調料濕澱粉入味後下8成熱油中汆熟撈出。
  12. Smoked fish fillet in oil

    油浸煙熏魚片
  13. Smelt in oil

    油浸胡瓜魚
  14. The word sushi actually refers to the seasoned rice that forms the base of these dishes and not the toppings, raw fish or otherwise

    鮪魚腹肉經由炭火略為烘烤，將魚腹油酯經過烘烤而讓其散發出香味，再浸入冰中切片而成。
  15. 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。
  16. Smoked eel in oil

    油浸煙熏鰻魚
  17. Tuna in olive oil 620g

    船長牌欖油浸吞拿魚620g
  18. Sardines in oil

    油浸沙丁魚
  19. Steamed fresh fish in soy sauce

    油浸活魚
  20. Canned tuna in brine and canned tuna in oil are h & p ' s main products

    本司主要產品為鹽水金槍魚罐頭和油浸金槍魚罐頭。
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