清湯雞蛋 的英文怎麼說

中文拼音 [qīngtāngjīdàn]
清湯雞蛋 英文
co ommé with egg
  • 清 : Ⅰ形容詞1 （純凈） unmixed; clear 2 （寂靜） quiet 3 （清楚） distinct; clarified 4 （一點不留） w...
  • 湯 : 湯名詞1 （熱水; 開水） hot water; boiling water 2 （專指溫泉） hot springs3 （食物煮后的汁水） so...
  • 雞 : （家禽的一種, 也叫家雞） chicken
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 清湯 : clear soup; light soup
  • 雞蛋 : （hen's） egg
  1. In addition, there are many qinghai ' s unique dishes of plateau style, such as fengwo liji ( tenderloin ), danbai chongcao ji ( albumen caterpillar fungus chicken ), yuanyang furong facai ( mandarin lotus long thread moss ), shu helong, qingtang yangdu, rensen yangjing, songshu liyu ( carp ), jinyu facai ( long thread moss ), juhua liyu ( carp ), facai zhengdan ( egg potage ), yangrou shao qietiao ( mutton stewed with aubergine ), kao yangrou ( toasted mutton ), fazi routuan, huangmeng yanggaorou ( stewed lamb ) and so on

    此外，還有蜂窩裡脊、蛋白蟲草雞、鴛鴦芙蓉發菜、酥合龍、清湯羊肚、人參羊筋、松鼠鯉魚、金魚發菜、菊花鯉魚、發菜蒸蛋、羊肉蘑菇片、羊肉燒茄條、烤羊肉、筏子肉團、黃燜羊羔肉等青海特有的高原風味佳肴。
  2. De - vein and mince the chicken fillets, add egg white, soup, dissolved cornstarch solution, salt and cooking wine, mix to make chicken sauce

    雞裡脊去筋制茸，加蛋清，三套湯，濕澱粉，精鹽，料酒調成雞汁
  3. Finely mince the chicken breast and fat pork, add egg white and soup stock, stir well to make a chicken paste. rinse the shark s fins, add soup stock, scallion sections, ginger slices and prickly ash, steam for 2 hours

    雞脯肉與肥肉膘制泥，加蛋清高湯攪勻成雞料子，水發魚翅洗凈，加高湯蔥段薑片花椒蒸2小時取出。
  4. De - vein and mince the chicken fillets ; to 1 5 add egg yolk and seasoning, stir to a yellow paste, steam for 10 minuted, mince, add egg white and stir well. to the rest of the chicken mince, stir in egg white, soup, and seasoning

    鴨脯板鴨脯切絲雞裡脊去筋制茸，取1 5加蛋黃調料攪拌成黃料子，蒸10分鐘取出，切末加蛋清調均勻其餘加蛋清三套湯和調料攪拌成雞料。
  5. Chicken and egg soup

    雞腿泡蛋清湯
  6. I ' ll have a sliced beef on iron plate, a srir - fried broccoli and a tomato and egg soup

    來一個鐵板牛柳，一個清炒西蘭花，再來一個西紅柿雞蛋湯。
  7. De - vein the chicken fillets, finely mince with the fat pork, add soup to make a chicken paste. slice the koumo mushrooms in two, scald and drain. mince the fragrant mushrooms, stir with eggwhite

    雞裡脊去筋與肥肉膘制茸，加蛋清，三套湯拌成雞料，口蘑一片為二焯水控干，香菇切末加蛋清調勻，燕菜治凈撕成絲。
  8. Use a mould to press the sea cucumbers into 10 toad shapes, score the belly with crisscross cuts, put the " toads " into clear soup, add msg, salt, stew till done and remove. shred the ham, dried mushrooms, bamboo shoot slices and shrimps, mix with minced chicken, salt, mgs and pepper to make a filling

    把餅切成長方塊，雞肉肥膘捶成茸泥后打上勁，加肥膘泥雞蛋清4個打勻，加蔥薑汁味精澱粉30克拌勻，分2 - 3次放入雞清湯，打至發亮成雞泥。
  9. Cut the ckicken meat into pieces, add egg white, salt and cornstarch, stir evenly. cut the mushrooms into short lengths, scald in clear soup, and let to dry

    雞肉切絲，加蛋清，鹽，澱粉拌勻，金針菇切段下清湯汆后瀝干，將調料調成鹵汁
  10. The chicken flesh and blood quality is fatty and thick, silk white and thin quality, the frailty is delicate and good to eat, enriching the food with protein and various nourishment compositions of calcium, lin, iron. etc.,

    雞血肉質肥厚，質細絲白，脆嫩爽口，富含蛋白質和鈣磷鐵等多種營養成分，用它烹制的菜肴，不論煎炒油炸，還是清蒸做湯，皆清香鮮美。
  11. Mince some of the ham, stir in egg white ; slice the rest. bone the boiled duck and cut it into rectangular slices. de - vein and mince the chicken fillets, add egg white, soup stock and salt to make a chicken paste, spread into a circle on an oiled plate, trace wish in the paste with the minced ham, steam for 8 minutes, pick out the chicken paste

    火腿切末，加蛋清調勻，剩餘的火腿切片白煮鴨拆去骨頭，切成長方形塊，雞裡脊去筋制茸，加蛋清高湯精鹽攪成雞料，攤在抹了油的盤子上劃出「萬」字，添入火腿末蒸8分鐘，剔去「萬」字的其餘部分。
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