烹調的大蝦 的英文怎麼說

中文拼音 [pēngdiàodedàxiā]
烹調的大蝦 英文
dish of these as food usu fried in breadcrumbs
  • 烹 : 動詞1. （煮） boil; cook 2. （熱油略炒加作料攪拌） fry quickly in hot oil and stir in sauce
  • 調 : Ⅰ動詞1 （配合得均勻合適） harmonize; suit well; fit in perfectly 2 （使配合得均勻合適） mix; adju...
  • 的 : 4次方是 The fourth power of 2 is direction
  • 蝦 : 蝦名詞（節肢動物） shrimp
  • 烹調 : cook （dishes）
  1. Thanks to our large and well - equipped japanese open kitchen in town and the experienced chefs led by mr ito shigeru, our new chef de cuisine - japanese. with which customers can enjoy lots of exquisite and delicious food cooked in different japanese styles and methods such as sushi, sashimi, sabu sabu, teppanyaki, robaytayaki, tenpura and other hot dishes. chef recommendations include baby lobster sashimi, urchin egg custard, king prawn, beef tenderloin and assorted vegetables with teppanyaki sauce, crab congee with sweet corn and crab roe, okinawan sweet potato cheese cake, tofu cheese cake and lively made red bean pancake dora - yaki

    全新的日本料理晚市放題特別由極富經驗的日籍名廚伊滕茂師傅親自主理，並以地道的日本烹調技巧包括壽司、刺身、火鍋、燉煮、燒烤、清蒸及油炸等，為大家即席炮製各式用料名貴又精緻可口的日本美食，重點主打深海龍蝦仔刺身、日式火鍋、日式海膽蒸蛋、鐵板燒大蝦、牛肉及野菜、甜蟹粥、蕃薯芝士餅、豆腐芝士餅及即制紅豆班戟等，真正和風美食多逾50款。
  2. The result was announced on 18 february 2006. the total cost of the food items showed on the advertising panel was hk 129. 3. at the event, we were honoured to have mr dewey chow, delight club consultant of clp power hong kong limited cooking three dishes and one soup with ingredients shown on the advertising panel

    在2006年2月18日，我們除了揭曉在大角咀街市宣傳牌上的食物總值為港幣129 . 3外，更邀請中電樂廚坊顧問周炳昌先生即場以有關材料烹調三一湯，包括黃金豬扒子蘿雞片富貴黃金沙蝦及鮮茄金粟豆腐羹。
  3. Up - market restaurants, whose showcase items included hong - kong and thai - style shark fin and lobster, were at their peak of popularity, and had a significant impact on techniques for seafood preparation

    港式、泰式以魚翅、龍蝦高檔貨為號召的貴族餐廳更是大行其道，對海鮮烹調方式影響不小。
  4. Delicious shrimp and prawn dishes will take pride of place on the menu of the royal plaza chinese restaurant throughout the month of may and june. these prawn delicacies include all - time favourites such as

    帝京軒誠意獻上鮮蝦匯，以創新的烹調技巧炮製出肉質鮮嫩份量十足的大蝦，每道菜式均為您帶來驚喜。
  5. The award - winning dishes for poultry : roasted chicken with garlic sauce and seafood crab : deep - fried stuffed crab meat in shell with sauteed crab claws were presented by chef mak wai ming, sous chef of golden bauhinia while the dim sum : steamed shrimp dumplings with a green coat, deep - fried spring rolls with roast duck and preserved vegetables, baked egg tarts, and steamed barbecued pork buns were presented by chef li kam sing, no 1 dim sum cook. as part of its two - year city of life : hong kong is it ! campaign, the hktb organised the best of the best culinary awards to reward the finest of chinese cuisine

    經過第一及第二輪由臥底試食大使多次秘密突擊測試，金紫荊粵菜廳于所參加的三個組別均順利入選決賽，由麥偉明師傅所烹調的金牌蒜香吊燒雞、黃金乾坤蟹及李錦星師傅精心炮製的點心（大會指定參賽點心：蝦餃、叉燒飽、春卷及蛋撻）先奪取金獎，再於十月十六及十七日的第三輪比賽中，各參賽者即場一顯身手，最後麥師傅的金牌蒜香吊燒雞及李師傅的巧手點心榮獲至高榮譽金獎。
分享友人
分享到 Line

分享到臉書