鮮汁醬油 的英文怎麼說

中文拼音 [xiānzhījiàngyóu]
鮮汁醬油 英文
delicious soy sauce
  • 鮮 : 鮮形容詞（少） little; rare
  • 汁 : 名詞（含有某種物質的液體） juice
  • 醬 : Ⅰ名詞1 （豆、麥發酵后 加上鹽做成的糊狀調味品） a thick sauce made from soya beans flour etc : 豆...
  • 油 : Ⅰ名詞1 （脂肪; 油脂） oil; fat; grease 2 （姓氏） a surname Ⅱ動詞1 （用桐油、油漆等塗抹） apply t...
  • 醬油 : soy sauce; soy
  1. Different from other cuisine in china, some of the flavorings used in cantonese cooking are oyster sauce, shrimp paste, plum sauce, satay sauce and fish extract

    跟中國其它地方的菜式不同，烹制時多放蠔油、蝦肉泥、話梅醬、沙爹醬、鮮魚汁等廣東特產的調料。
  2. Slice scallion stalks, mix with clear soup and condiments to make a spicy sauce. stir - fry bamboo shoots lightly

    香菇冬筍切片，與鮮湯鹽味精白糖醬油香油濕澱粉調成鹵汁
  3. Slice the mushrooms and add fresh soup, salt, msg, sugar, soy sauce, sesame oil and cornstarch to make a spicy sauce

    香菇冬筍切片，與鮮湯鹽味精白糖醬油香油濕澱粉調成鹵汁
  4. Whatever the truth of the matter, tenpura is now a japanese culinary institution to rival sushi in fame and popularity. the basic principle is fresh ingredients coated in batter and fried and eaten quickly. popular vegetables for tenpura include eggplant, bell pepper, pumpkin, onion and perilla leaf

    天婦羅是日式料理中的油炸食品，用麵粉、雞蛋與水和成漿，將新鮮的魚蝦和時令蔬菜裹上漿放入油鍋炸成金黃色，吃時蘸醬油和蘿卜泥調成的汁，鮮嫩美味，香而不膩。
  5. He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly

    他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。
  6. 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。
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