鹽肉湯 的英文怎麼說

中文拼音 [yánròutāng]
鹽肉湯 英文
salt broth
  • : 名詞1. (食鹽; 鹽類) salt 2. (姓氏) a surname
  • : 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...
  • : 湯名詞1 (熱水; 開水) hot water; boiling water 2 (專指溫泉) hot springs3 (食物煮后的汁水) so...
  1. Prepare italian meat sauce : heat 1 4 c. of olive oil, add chopped garlic, ground beef, diced tomatoes, tomato paste, beef stock, salt, black pepper, and bay leaf

    杯橄欖油加熱后加入蒜泥碎牛蕃茄丁蕃茄泥牛黑胡椒及
  2. Heat up wok. add oil, broad bean paste, xo sauce and 1 / 2bowl clear stock. bring to boil. add beancurd, peas and salt. cook briefly

    燒熱鑊,下油、豆瓣醬、 xo醬,再下清1 / 2碗?煮滾后加入豆腐件、青豆,再下幼略煮。
  3. Heat up wok. add oil, broad bean paste, xo sauce and 1 / 2 bowl clear stock. bring to boil. add beancurd, peas and salt. cook briefly

    燒熱鑊,下油、豆瓣醬、 xo醬,再下清1 / 2碗,煮滾后加入豆腐件、毛豆,再下幼略煮。
  4. Pour 500g clear soup into a saucepan, add the cod strips, vegetable hearts, cooking wine and salt, bring to the boil on a medium beat, skim, add mushrooms strips, ham strips, chicken strips and seasoning

    鍋中加清500克,下魚條菜心料酒,用中火燒開,撇去浮沫,放香菇絲火腿絲雞脯絲調料等,倒入盆即成。
  5. Bring to the boil soup containing the pork and flavored with scallion and ginger juice, salt, msg and papper, add all the other ingredients, cook till flavored, thicken with wet cornstarch

    炒鍋加熟豬25克,加蔥薑汁高味精白胡椒燒開,倒入各種原料燒燴入味后,勾芡裝盤即成。
  6. Strain the blood and allow to settle, to the serum add 14 of its volumn of water and a paste made of salte, msg, sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer till the intestine floats, remove, cool, cut into slices. scald the slices then place in a bowl of soup containing scallions, ginger shreds and msg

    鮮豬血澄清,上部血清加14清水、、味精及用砂仁、桂皮、企邊桂、紫蔻、丁香合制的調料面攪勻,倒入豬腸中,扎緊封口,下開水鍋用小火煮至浮出,撈出晾涼切片,下水鍋中焯透撈如碗只,加蔥花、姜絲、味精等調料及,隨白一同上桌即可。
  7. Strain the blood and allow to settle, to the serum add 1 4 of its volumn of water and a paste made of salte, msg, sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer till the intestine floats, remove, cool, cut into slices. scald the slices then place in a bowl of soup containing scallions, ginger shreds and msg

    鮮豬血澄清,上部血清加1 4清水味精及用砂仁桂皮企邊桂紫蔻丁香合制的調料面攪勻,倒入豬腸中,扎緊封口,下開水鍋用小火煮至浮出,撈出晾涼切片,下水鍋中焯透撈如碗只,加蔥花姜絲味精等調料及,隨白一同上桌即可。
  8. Cut the ckicken meat into pieces, add egg white, salt and cornstarch, stir evenly. cut the mushrooms into short lengths, scald in clear soup, and let to dry

    切絲,加蛋清,,澱粉拌勻,金針菇切段下清汆后瀝干,將調料調成鹵汁
  9. Roll the mashed shrimps into balls, put in the middle of the " chrysanthemums ", sprinkle with minced ham to serve as pistils. saute in 6 - fold hot oil till done and transfer to a plate

    再加黃醋,料酒,,花椒末調好味,加燜至汁收干時,放蔥段勾芡裝盤即可
  10. In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. place fillets in a shallow, nonreactive container. cover with lemon - dill marinade, and refrigerate 3 hours

    取一隻小碗,混合檸檬皮,糖,, 1大匙檸檬汁和蒔蘿。再取一隻淺磁容器,放入魚片。用檸檬蒔蘿腌制的汁浸泡魚片,冷凍3小時。
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