清雞湯 的英文怎麼說

中文拼音 [qīngjītāng]
清雞湯 英文
clear chicken soup
  • 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...
  • 雞 : （家禽的一種, 也叫家雞） chicken
  • 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...
  • 雞湯 : chicken broth chicken soup
  1. In a hot pan, melt the butter and fry the onion & tomato paste, thus add all the remaining ingredients aside bay leaves and chicken stock to cook together

    燒熱平底鍋，先融化牛油，炒香洋蔥和茄膏，再把月桂葉及清雞湯以外的其餘所有材料加入一同拌炒。
  2. Chanterelle is one of most popular wild edible mushroom in the world. put dried chanterelle in tepid water for around 60 minutes, then clean them in running water, finally cook them in your method

    乾雞油菌用溫水泡60分鐘，再洗凈即可滾湯、清炒或配肉類、海鮮燜、燉、煮、炒，中西餐皆宜。
  3. 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。
  4. Add clear chicken soup, bring to the boil, skim, add rice vinegar, msg, salt and white pepper

    加雞清湯燒開，撇去浮油，加米醋味精鹽白胡椒粉即成。
  5. 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
  6. Clean the shrimps, coat well with a mix of cornstarch, salt and chicken stock

    蝦仁治凈，加干澱粉鹽雞清湯攪至上勁。
  7. 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。
  8. Ingredients ： 300g risotto rice, 3tbsp white wine, 500ml hot chicken stock, 500ml hot water, 1 / 2 onion, 10 pcs white button mushroom, 1tbsp olive oil, salt and pepper to taste, some chopped parsley, some grated parmesan cheese

    材料：義大利米300克、白酒3湯匙、熱清雞湯500毫升、熱水500毫升、洋蔥半個、白菌10個、橄欖油1湯匙、鹽及胡椒粉適量、蕃茜碎適量、巴馬臣芝士碎適量。
  9. Boil the chicken soup with salt and cooking wine, skim, add msg, pour over the " coins "

    雞清湯燒開放鹽料酒，撇去浮沫加味精在碗內即成。
  10. Pour 500g clear soup into a saucepan, add the cod strips, vegetable hearts, cooking wine and salt, bring to the boil on a medium beat, skim, add mushrooms strips, ham strips, chicken strips and seasoning

    鍋中加清湯500克，下魚條菜心料酒鹽，用中火燒開，撇去浮沫，放香菇絲火腿絲雞脯肉絲調料等，倒入湯盆即成。
  11. 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。
  12. We have “ wangji chicken soup ” and “ steamed wuchang fish ”

    我們有汪集雞湯和清蒸武昌魚
  13. Bring clear chicken soup to the boil, add seasonings, thicken, pour over the duck and prawn rounds

    加調料蒸透后扣在大湯盤中雞清湯燒開調好味后倒入大湯盤中即成。
  14. Put shredded chicken, ham and mushrooms in a bowl, spread the shredded bird nest over them, pour in chicken clear soup

    雞腿絲火腿絲冬菇絲分置碗底，上覆燕菜絲，澆入雞清湯即成。
  15. We have sliced chicken soup ， dried mushroom clear soup and so on

    我們有雞片湯、香菇清湯等等。
  16. Yunnan cuisine is not built around large portions of meat or fish, but with strips of meat and many pickled, sweet, or sour vegetables, which are especially appetizing when the weather is hot. renhe garden specialties include thin strips of pig ear, thin slices of beef dried with aromatic spices, pickled - bamboo - and - chicken soup, pickled bamboo fish, and fish covered in crumbled baked soybean

    雲南菜沒有大魚大肉，大多是微酸微甜的清爽小菜，例如大薄片牛肉乾巴涼拌結頭，蕎頭肉末涼拌耳絲酸筍雞湯酸筍魚豆豉魚等在點心方面，牛奶凝固成片，入油鍋炸成乳扇層層軟q的破酥包子。
  17. Seasonings ： 1 tbsp light soya sauce, 4 tbsps dark soya sauce, 1 / 2pc slab sugar, 1 cup chicken stock

    調味汁：生抽1湯匙、老抽4湯匙、片糖半塊、清雞湯約1杯。
  18. Perhaps the most outstanding dish is the chicken broth with green papaya, stewed with magau pepper, which exudes a light scent of lemon and ginger

    最特別的是以泰雅族特有的山地胡椒magau燉煮的生木瓜雞湯，帶有一股檸檬與嫩姜的清香。
  19. His herbal chicken soup looked like clear tea but was as tasty as anything my mother would have made

    他的藥膳雞湯，湯色如同清澈的茶水，滋味卻不遜於我媽媽做的任何一道菜。
  20. 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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