蔥烹 的英文怎麼說
中文拼音 [cōngpēng]
蔥烹
英文
with leeks-
The masterful cooking techniques include bao quick fry, liu quick fry with cornflour, pa stew braise, roast, boiling, using sugar to make fruit, crystallizing with honey. condiments such as sauce paste, fistulous onion and garlic are freely used, clear soup and milk soup are masterly used to add freshness to the dishes.
原料多選畜禽海產蔬菜，善用爆熘扒烤鍋拔絲蜜汁等烹調方法，偏重於醬蔥蒜調味，善用清湯奶湯增鮮，口味咸鮮。Cooking products hengyang, restaurants, dishes practices : the main raw materials are eating rice, livestock, tree, etc., in hengyang rich dishes, vegetarian to melons, vegetables, leafy vegetables, root vegetables, tofu mainly volunteers to the lake, tree, animal, poultry mainly seasonings to onions, ginger, garlic, pepper mainly oil to vegetable oil, tea oil, lard - based
衡陽烹調物產、飲食環境、菜肴習俗：主要飲食原料有稻穀、牲畜、河鮮等等，衡陽境內菜肴豐富，素菜以瓜菜、葉菜、根菜、豆腐為主，葷菜以湖、河鮮、家畜、家禽為主，佐料以蔥、姜、蒜、辣椒為主，油料以菜油、茶油、豬油為主。Season oil with scallion and ginger, drop in the sea cucumber slices and slightly stir - fry, pour in chicken soup, transfer to a bowl
炒鍋燒熱用蔥姜嗆鍋，下海參稍炒，烹入雞湯，裝碗Quick - fried pork with scallions
蔥烹白肉Live seafood flown over from penghu swims aimlessly in the fish tank. head chef li chu - chuan never uses more than three types of condiment in the preparation of seafood, no matter which way the seafood is served, so as not to drown out the natural flavor
剛從澎湖空運抵達的活海鮮，在水族箱中浮浮沈沈，還處于暈船狀態，主廚黎柱權烹調海鮮，不管蒜蓉蒸，花雕蒸，姜蔥? ， xo醬炒，調味料都不超過三種，以免破壞自然的鮮味。Gongdelin dishes are characterized by : raw materials to the " three kind of mushrooms ", " six kind of fungus, " " fresh fruits and vegetables ", " class of deep processing of soybean products, " gongdelin makes food or makes production do not use ( chicken, duck, fish, meat, eggs, green onions, ginger and garlic, chives, 蕖 ), all depends on ingredients, the process of processing and cooking techniques, nutrition, create a reasonable delicious, exquisite form, the net - to confound truth delicacies
功德林菜肴的特點是：原料以「三菇」 、 「六耳」 、 「新鮮果蔬」 、 「大豆類深加工製品」為主，製作中嚴格遵守不用「大五葷、小五葷」的規戒（大五葷：雞、鴨、魚、肉、蛋；小五葷：蔥、姜、蒜、韭、蕖） ，全憑配料、加工和烹制過程的技法，創出一道道營養合理，鮮香純正，造型精美，以假亂真的凈素佳肴。Stir - fry pork slices in 7 - fold hot oil, add scallion, ginger, garlic slices, winter bamboo shoot slices, black fungus and pickled red chillies, stir - fry, pour in sauce, bring to the boil and transter to a bowl
肉片下7成熱油中吵熟，下蔥姜蒜片冬筍木耳泡紅椒吵勻，烹入味汁，燒開后裝入碗中。Remove to a casserole, add anise, wild pepper, salt, tomato ketchup, and soup stock, stew till the seasonings permeate, remove, wrap in the lotus leaf, steam till soft and tender, take out, sprinkle with pepper
下8成熱油鍋中炸熟撈出，鍋中留底油，放蔥姜煸出香味，加入鹽糖醬油，下膳絲，烹黃酒裝盤，撒蒜泥少許。Nip the ends off the mung bean sprouts. season some oil with minced scallion and ginger, drop in the sprouts and green peppers, stir - fry quickly, thicken with cornstarch solution
放姜蔥末嗆鍋后，下去掉根部的豆芽和香菇絲快速度煸炒，烹料酒米醋，下肉絲翻炒，勾芡裝盤即成。Chicken is often cooked with a sage and onion stuffing
烹飪雞肉時常放洋蘇葉、洋蔥等填料。分享友人