調味肉汁 的英文怎麼說

中文拼音 [diàowèiròuzhī]
調味肉汁 英文
gravy
  • 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...
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 肉 : Ⅰ名詞1 （人或動物體內接近皮的部分的柔韌物質） meat; flesh 2 （某些瓜果里可以吃的部分） pulp; fles...
  • 汁 : 名詞（含有某種物質的液體） juice
  • 調味 : sauce; flavour; season
  • 肉汁 : gravy; myoserum; （meat） juice肉汁療法 zomotherapy; 肉汁培養 broth culture
  1. In regions such as central europe, italy, spain, and canada, cinnamon is also used to season soups, meats, tomato sauces, vegetables, stews, couscous, pasta, and marinades

    在像中歐、義大利、西班牙，和加拿大一樣的地區，肉桂也被使用於調味湯、肉、西紅柿醬、菜、燉煮的食物、蒸丸子、面團，和鹵汁。
  2. The sauce has a smack of nutmeg

    這種調味汁帶有肉豆蔻的味道。
  3. Existing applications include inspection of food, grading quality of food, fish inspection, fermentation control, checking mayonnaise for rancidity, automated flavor control, monitoring cheese ripening, verifying if orange juice is natural, beverage container inspection, microwave oven cooking control and grading whiskey, etc

    現有的應用包括食品檢查、食品質量定級、魚肉檢查、發酵控制、檢查蛋黃醬的變質、自動化調味控制、監測乳酪成熟過程、證明桔汁是否是天然的、飲料容器檢查、微波爐烹好控制和威士忌酒分級等。
  4. To make pickled vegetables, the restaurant uses pumpkins instead of fish and shrimp sauces. by using soup stock made from seaweed and dried mushrooms rather than a meat broth, the restaurant makes vegetable soup that has a meaty flavor

    做泡菜也是用南瓜代替魚蝦汁若以海帶煮香菇的水代替肉汁來調味的話，用蔬菜即能做出肉味湯了。
  5. This method allows meats to stay juicy and flavorful, vegetables to come out tender - crisp

    這種烹調法可使肉汁多味美，可使蔬菜嫩又脆。
  6. Stir - fry scallion sections till golden brown, transfer to a bowl, add chicken soup and seasonings, steam till soft, remove the scallion and stir - fry in scallion oil, add the soup, bring to the boil, thicken, pour over the sea cucumbers

    芝麻醬腌韭菜花醬豆腐醬油辣椒油鹵蝦油香油紹酒味精適量，調成味汁火鍋加清湯燒開，下肉片涮至熟撈出加味汁以糖蒜佐食。
  7. Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing

    將熏肉丁入鍋低火干炒5分鐘后倒入調味汁里拌勻。
  8. Cut the winter bamboo shoots into thin slices

    冬筍切薄片，用肉湯調成味汁。
  9. The beef noodle soup is made with traditional recipe, ultra - low temperature vacuum frozen - dried technology and meat of yak living above 3, 000m altitude, thus keeping the traditional flavor and providing you with the genuine lanzhou beef noodle while outside lanzhou

    湯料調味品和蔬菜均採用蘭州牛肉拉麵的傳統配方，利用真空超低溫凍干工藝，保持了傳統牛肉麵湯料的原汁原味，並選用了海拔3000米以上的西部氂牛肉為佐料，讓您在異地享受正宗的蘭州牛肉拉麵。
  10. Features : based on tomato paste made attractive red color, mix with varied spicy for chicken preparation, the savory aroma will lead one ' s appetite, it is one of the most popular item

    以蕃茄為底的紅色醬汁，色澤誘人，加上數種香辛調味料的融合，氣味芳香引人食慾，特別適用調理雞肉，味道更加香味撲鼻。
  11. Dark ruby red in colour, charming perfume of vegetal and fruit bouquet. crisp and soft taste with full grape aromas

    深紅寶石色，醉人的香氣，葡萄樹的草本味融合水果的芳香，酒味清淡，柔和，果香濃郁。配合醬汁調味的開胃菜及肉類主菜飲用。
  12. Feature : dark ruby red in colour, charming perfume of vegetal and fruit bouquet. crisp and soft taste with full grape aromas. delicate first courses, meats

    特點：深紅寶石色，醉人的香氣，葡萄樹的草本味融合水果的芳香，酒味清淡，柔和，果香濃郁，配合醬汁調味的開胃菜及肉類主菜飲用。
  13. Suited to well matured cheeses, salt - water fish and chicken or veal with a mushroom or truffle - based sauce

    搭配熟乳酪、鹹水魚、雞肉、小牛肉佐以蘑菇調味汁十分理想。
  14. Different techniques can also be used to enhance the flavour of the meat, such as marinating it or giving it a crispy exterior. the pork belly is so tender and juicy that it melts in your mouth

    此外，在搭配上亦可見廚師的心思，蔬菜的選擇與豬肉應能相輔相成，芡汁和調味佐料亦須帶出肉味的鮮香，方為上品！
  15. B2, the royal garden, 69 mody road, tsim sha tsui east, kowloon

    調的鮮嫩小蝦肉，美味醬汁完全滲入面條之中。
  16. Cooked morsels are dipped into raw egg on the way to the mouth to give a silky coating and to ameliorate the sweet and salt. shabu - shabu is more like a normal nabe in that the ingredients are added to a pot of stock

    首先將一碗紅湯倒入鍋內，開大煤氣爐的火候，然後將牛肉、海鮮、蔬菜等一起放在鍋里煮，吃時沾上生雞蛋汁、醬油和糖做成的調味料。
  17. The yose - nabe consists of chicken, fish, seasonal vegetables and tofu cooked in chicken broth and the chiri - nabe consists of seasonal vegetables and chopped fish cooked in broth but eaten by dipping the cooked ingredient in a vinegar and soy sauce mix

    「大燉鍋風」是在咖喱雞湯中加上雞肉、魚肉、應時的蔬菜和豆腐，調味而成。 「魚類鍋風」是放入應時的蔬菜和切碎的魚肉煮成汁再加上醋和醬油來吃。
  18. During 2003, the department embarked on risk assessment projects on acrylamide in food, dietary exposure to mercury of secondary school students salmonella in egg and egg products, polycyclic aromatic hydrocarbons in barbecued meat, patulin in apple juices and 3 - monochloropropane - 1, 2 - diol in savoury products other than soy sauce. the last two projects were conducted in collaboration with the consumer council

    年內，本署進行的風險評估研究有： 「食物的丙烯胺含量」 「中學生從食物攝取到汞的情況」 「蛋及蛋製品內的沙門氏菌」 「烤肉內的多環芳香烴」 「蘋果汁含黴菌毒素」及「調味醬料不包括豉油的氯丙二醇含量」 。
  19. Sauce chef : prepares meat, poultry and game dishes ( not roasted or grilled ) with their sauces and accompaniments

    醬汁廚師：負責肉類，家禽類食品的準備工作，包括調味、醬汁等的製作，而不負責燒烤或出品。
  20. Add a little salt to boiling water and cook chicken breast in the water until done. remove and cool, then shred with hands. combine seasonings well to make sauce. remove and discard seeds from chili pepper, then shred

    沸水中加少許鹽，放入雞胸肉煮熟，取出放涼，用手撕成絲條狀備用；調味料混合拌勻成醬汁；辣椒去籽，切絲備用。
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