起酥皮 的英文怎麼說
中文拼音 [qǐsūpí]
起酥皮
英文
puff pastry-
There were the seventies last century, silk babies at that time had less raw materials, the way to eat and differing widely now, baby only sells with the wide stadiums of six the silk at the gate of efficacious park of guizhou province, a only fen for one, what face skin wrap up turnip, silk of carrot and fat of relation by marriage silk, mung bean sprouts, condiments soy sauce, vinegar, the hot pepper, crisp soya bean, chopped scallion, etc. only either, wrap carrot silk, the fat turnip silk of relation by marriage, mung bean sprouts with the face skin, one heavy one head little when the roll, is it is it come over to roll over to want directlying small, pinch with hands, so as not to leak condiments soup, a big one is put several more on crisp soya beans, water the condiments, one for is very delightful
早在上個世紀70年代就已經有了，當時的絲娃娃原料較少，吃法和現在大不相同，絲娃娃也只是在黔靈公園門口和六廣門體育場才有賣，也就是1分錢一個，麵皮中包的也只有胡蘿卜絲、姻脂蘿卜絲、綠豆芽、佐料也就是醬油、醋、辣椒面、酥黃豆、蔥花等，用麵皮把胡蘿卜絲、姻脂蘿卜絲、綠豆芽包起來，卷的時候一頭大一頭小，小的一頭要折過來，用手捏著，免得漏佐料湯，大的一頭再放上幾顆酥黃豆，澆上佐料，一口一個特別爽口。We offer kingmar all purpose margarine, cream margarine, puff pastry, royal puff pastry slice, holland butter, australian butter, special shortening, fluid shortening for moon cake, liquid shortening, etc. all over the 31 provinces of china
我們提供的"金麥"通用麥淇淋、裱花麥淇淋、酥皮麥淇淋、皇家牛油酥片、荷蘭牛油王、澳洲牛油、特製起酥油、流動性月餅專用油和液體蛋糕專用油等產品遍布中國31個省市。Three chefs work exclusively on the process, in which each step is essential : pumping up the ducks with air, soaking them with spices, coating them with honey glaze, blow - drying them, hanging them in the oven the result is a plump, crispy - skinned, juicy duck, which, after some skilled carving work by a chef, is ready for serving in the traditional way dipped in brown sauce and wrapped in a pancake with a section of spring onion
北平烤鴨是天廚的精神所在，三位師傅每天都忙於鴨子的吹氣腌漬上色風乾掛爐等瑣碎卻缺一不可的程序，烤出金黃飽滿皮酥肉嫩的鴨子，再經過師傅的巧手片成薄片，就可以沾著甜面醬與蔥段一起卷荷葉餅吃，汁多味美，日本餐飲雜志都經常介紹。Slice the ginger thinly and soak the walnuts in lukewarm water, remove the fine skin and deep - fry. drain off the oil
生薑去皮切小片，核桃仁用溫水泡透，剝去皮末，用小火炸酥撈起油炸濾油后備用。Certain main dishes also call for meats to be deep - fried for a crunchy coating, then stir - fried to combine them with vegetables and flavorings
某些文菜還需要將肉過油成酥皮裹糊油炸然後配上蔬菜和調料一起炒。分享友人