芡 的英文怎麼說

中文拼音 [qiàn]
芡 英文
名詞1. [植物學] （草本植物） gorgon euryale2. （做菜時用芡粉調成的汁） sauce made of the seed powder of gorgon euryale or starch
  1. Boil the soup stock, thicken, pour over the bean curd

    原湯燒開勾芡，澆在豆腐上即成。
  2. Add chill bean sauce, scallion, ginger, minced garlic and soup, salt, msg, pepper and cooking wine. when the fish heads are done, add bean sheet jelly, bring to the boil, thicken, sprinke with garlic shoots

    再加少許豆瓣蔥姜蒜末，加湯燒開后撈去渣，放香菇冬筍片豆腐醬油鹽味精胡椒料酒魚頭熟後放粉皮，湯開后勾芡撒青蒜即成。
  3. Thicken stock with corn flour sauce

    勾芡並灑上蔥花即成。
  4. Adding corn flour sauce with water may help decrease the amount of oil used when cooking

    用少量生粉和水作芡汁可減少烹調時的用油份量。
  5. Put the duck pieces on a rack in a saucepan, drop in the taros, duck head, neck and legs, add duck soup, seasonings and sweet fermented flour sauce fried with white sugar. fry scallion ginger and wild pepper in 6 - fold hot oil till the flavor comes out, pour the oil into the saucepan with the duck, stew over a low heat for an hour, remove the duck to a dish

    將鴨原樣鏟入鍋墊上，放入芋頭、鴨頭、脖、腿等置鍋內，加鴨湯、調料和炒好的白糖甜面醬；再將蔥、姜、花椒放6成熱油中嗆鍋出味，把油倒入鴨鍋，用慢火煨1小時，放入盤內，勾芡澆在鴨上即成。
  6. Add scallop balls, all other ingredients and condiments to chicken soup and boil until the flavor penetrates, transfer to a bowl and steam for five minutes. pour out the soup stock, thicken with cornstarch, then pour back into the hotchpotch

    將干貝球各種原料和調料下入雞湯燒燴入味，裝碗蒸5分鐘，潷出原湯勾芡，澆在雜燴上即成。
  7. Dishes and pastries traditionally served aboard of pleasure boats remain the principal form. ingredients for seasonal foods are fishes, shrimps, crabs, water mallows, gorgon fruits and other aquatic products. the visitor is sure to be impressed by the refined taste of suzhou cuisine

    自然，令人賞心悅目適口益身蘇幫菜的選料離不開水鄉的環境，船點船菜是其主要傳統形式，時令魚蝦蟹鴨蒓菜芡實「水八仙」是其主要內容蘇幫菜口味清雋和醇，濃淡有度，令人食過而不忘。
  8. Add cooking wine, salt and pepper to chicken soup, bring to the boil, thicken, and pour over the " gold fish " and " lotus seedpods "

    雞湯加料酒鹽胡椒粉燒開，勾薄芡澆在魚和蓮蓬上即可。
  9. Chang hung - yu s lamian noodles are firm and chewy. for maximum appreciation they are served in the simple northern chinese fashion - plain - stirred with fried bean - paste topping, submerged in thick broth, fried over a high flame - and don t need special additional preparation. local - style lamian noodles taste just great when slurped down by the mouthful, accompanied by big gulps of soup

    張鴻崳的來來拉麵店，賣的正是q得彈牙的拉麵，為了凸顯拉麵的真滋味，拉麵並不以料多取勝，而是保留中國北方人的粗獷吃法，山東炸醬勾芡大鹵熗鍋炒碼等口味，大口吃面，大口喝湯，體驗地方面食的芳香。
  10. Decorate the fish with cabbage mustard leaves. add cornstarch to the tomato ketchup spicy sauce and pour over the fish

    用竹簽沿骨刺方向捅去魚骨裝盤，余汁勾芡，澆在魚段上即成。
  11. Fry chilli bean sauce till the flavor comes out, add finely chopped scallion and ginger, put in white sugar, soy sauce, vinegar, clear soup and the egg plants, thicken with cornstarch solution

    另起鍋下底油炒豆瓣醬，炒香后加蔥姜蒜末，放白糖醬油醋清湯，放入炸好的茄子，收干汁后，用水澱粉勾芡而成。
  12. Put back the chicken and saut it, until the chicken has the sauce soaked. dish up and serve

    把雞肉回鑊快手炒勻，待芡汁滲透雞髀肉，即可上碟。
  13. Saute shallots in 1 / 2 tbsp oil. stir in sauce mix and heat through. pour over fish steaks. garnish with shredded green onion

    用1 / 2湯匙油爆香乾蔥，下芡汁煮至熱透，淋在魚扒上，飾以蔥絲。
  14. Add salt and cooking wine to 1000g clear soup, bring to the boil, skim, add msg and seasoning, pour slowly into the bowl

    清湯1000克加鹽，料酒，燒開后撇去浮沫加味精勾芡，調好味輕輕淋入湯碗中即成。
  15. Drop in the fish slices, bamboo shoot slices, black fungus, green soya beans, coriander and seasoning, thicken, sprinkle with pepper

    再放入烏花玉蘭片木耳青豆香菜及調料勾芡，裝盤后撒上胡椒粉即成。
  16. Add sugar, vinegar and red bayberry juice to soup stock and heat over a moderate heat to make a spicy sauce, thicken with cornstarch and pour over the meat balls

    鍋留底油，下辣椒塊煸炒出辣味，下肉丁青豆香菇丁翻炒幾下勾薄芡出鍋即可。
  17. Leave a little oil in the wok, put in the chillies and saute until the flavor comes out, drop in the diced pork, soybeans and mushrooms, toss, thicken with cornstarch solution

    鍋留底油，下辣椒塊煸炒出辣味，下肉丁青豆香菇丁翻炒幾下勾薄芡出鍋即可。
  18. Determination of some minerals in gorgen fruit with atomic absorption spectrometry

    火焰原子吸收法測定潮州芡實中的礦質元素
  19. Add asesonings to the soup stock, bring to the boil, thicken, pour over the peppers

    原汁加調料勾芡淋在紅椒上即成。
  20. The chicken meat must be tender, smooth and fresh, and garnished with the perfect mix of condiments and sauces to enhance its unique " character "

    雞肉本身必須鮮嫩幼滑，色澤鮮明，配料和芡汁亦要恰到好處，突出雞肉本身的特質。
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