混煮 的英文怎麼說

中文拼音 [húnzhǔ]
混煮 英文
hodgepodge
  • : 混形容詞1. (渾濁) muddy; turbid2. (糊塗; 不明事理) foolish; stupid
  • : 動詞(把食物等放在有水的鍋里燒) boil; cook; stew
  1. Condense the mixture by boiling off some of the liquid

    通過沸,蒸發掉一些液體,使合液濃縮。
  2. Due to a lack of understanding salt - making method in ancient china, people tend to equate boiled salt with decocted salt

    摘要由於不諳古代制鹽法,人們往往將「煎鹽」與「鹽」為一談。
  3. The cooked noodles are semitransparent, unsticky, smooth, pliable and the noodle soup is clear

    成品半透明、不粘條、不湯、口感爽滑、筋道足。
  4. Bring the mixture to the boil, then let it simmer for ten minutes.

    合物至沸騰,然後再用溫火十分鐘。
  5. Add and mix into the 1 - cup of cooked staple food 3 8 cup uncooked : 1 4 cup tvp tofu cubed

    將下列材料與一杯好的主食未時為3 8杯合:
  6. Mixed metal items such as pots and vacuum flasks

    合金屬物品(例如食鍋、保溫瓶)
  7. Bring the mixture to the boil, then let it simmer for ten minutes

    合物至沸騰,然再用文火十分鐘。
  8. A scottish dish consisting of a mixture of the minced heart, lungs, and liver of a sheep or calf mixed with suet, onions, oatmeal, and seasonings and boiled in the stomach of the slaughtered animal

    哈吉司羊肉一種蘇格蘭菜,由綿羊或牛切碎的心,肺,肝與板油,洋蔥,燕麥片和調味料合在被屠宰動物的腹中熟而成
  9. Some herbs should be wrapped in a piece of thin cloth for decoction to avoid turbid solution

    為防止煎藥后藥液濁及減少對消化道刺激,要用薄布將藥包好,再煎
  10. Pakistan based producer of a variety of produce items. products, services, recipes, and contact details

    -主要生產鹽漬保鮮水蓮藕,以及鹽漬胡蘿卜牛蒡和水合菜。
  11. Food processing machinery - cooking kettles equipped with powered stirrer and or mixer - safety and hygiene requirements

    食品加工機械.裝有電動攪拌器和或合器的蒸罐.安全和衛生要求
  12. Food processing machinery - cooking kettles equipped with powered stirrer and or mixer - safety and hygiene requirements ; german version en 13886 : 2005

    食品加工機械.帶動力攪拌器和或合器的蒸罐.安全
  13. We painted the wall in my family restaurant with white paint, it ' s interesting. my mom used eatable - red - color pigment mixing with white paint to draw picture on the wall

    今天店裡塗油漆,拿著白色的水泥漆到處擦來擦去,感覺真風趣。我媽還用叉燒的紅色食用色素跟油漆在一起,在墻上作畫。
  14. 2n methods 1 ) sample preparation the supernatant of cultures were digested with identical volume lysis buffer at 100 for 15 min. dna was isolated for use as template

    二、實驗方法1 、標本處理取hcmv低傳代分離株細胞培養上清液與等量裂解液勻后,沸15分鐘,提取dna ,作為擴增模板。
  15. Combine sugar and starch and dissolve in ? th of the apricot marinade. cook with the remaining 3 / 4th marinade for 3 min. cover with plastic wrap and chill

    將糖及澱粉與1 / 4的杏桃醬合后與剩餘的3 / 4杏桃醬一起約3分鐘,成品用保鮮膜覆蓋待涼
  16. Either black or white pepper powder is okay. cook it in soy sauce until it becomes thick like a paste, like a spread. and then, spread it on the toast or dip the toast in the paste, and eat it

    黑胡椒可依自己的口味酌量加進去,黑胡椒粉或白胡椒粉都可以,把它和醬油在一起到像麵糊或果醬那樣稠稠的,然後塗在土司麵包上,或用土司沾著吃,就可以馬上止瀉。
  17. Product characteristics usage : dyeing machine under normal tenperature is mainly used for processing like boiling, bleaching, dyeing and washing of natural, synthetic fibre and mixed fibre knitting

    產品特點:用途:常溫常壓溢流染色機主要用於天然、合成纖維及其紡經緯編針織物的、漂、染、洗等加工。
  18. Western blot analysis we treated 200 fertilized eggs in a series of steps including lysing them in l0ul of lysis buffer ( 50mm tris - hcl ph 7. 5, 250mm nacl, 5mm edta, imm dtt, 0. 1 % triton, 50mm sodium orthovanadate, looug / mg pmsf and tpck, 50ug / ml tlck, 1 ug / ml leupeptin pepstatin and aprotinin ), frozing them below - 70, and then thawing them at room temperature for 10 min

    2 . westem印跡將處理組及對照組小鼠一細胞g2期受精卵各200個取出,轉移到ep - pendoff管中, 5000甲m離心4分鐘,棄去上清,加入ro川粉碎緩沖液,充分振蕩勻,在液氮中經過2一3次的凍融循環,迫使卵細胞裂解,加人等量的樣品緩沖液沸水中5分鐘,用於westem印跡分析。
  19. Carbonara - another classic dish. this is ham with onion and mushroom cooked in a cream and cheese sauce with white wine

    烤面條加乾酪沙司? ?另一種經典調味醬。它是用奶油和乳酪合加入白葡萄酒後對夾有洋蔥和蘑菇的火腿進行制。
  20. Several dozen blackened old claypots form the restaurant s most valuable asset. these are a traditional part of chinese cookery, used both for cooking and as containers, and like old teapots they are seasoned through use, improving in taste as the years go by

    驥園最值錢的是那數十隻老砂鍋,陶瓷燒制的砂鍋,是中國傳統的烹調食器,它既是容器也是鍋具,砂鍋經過長期烹,吸附食物的精華,如同老人茶具一般,舊味與新味合,愈老愈有味。
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