chicken stock 中文意思是什麼

chicken stock 解釋
雞汁
  • chicken : n （pl chicken chickens）1 雞雛，小雞；〈美口〉雞。2 雞肉，童子雞。3 小海蝦。4 小兒，娃娃。5 〈美...
  • stock : n 〈德語〉 滑雪手杖。n 1 （樹等的）干，根株，根莖。2 【園藝】砧木；苗木；原種。3 〈古語〉木塊，木...
  1. In a hot pan, melt the butter and fry the onion & tomato paste, thus add all the remaining ingredients aside bay leaves and chicken stock to cook together

    燒熱平底鍋，先融化牛油，炒香洋蔥和茄膏，再把月桂葉及清雞湯以外的其餘所有材料加入一同拌炒。
  2. In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3 / 4 teaspoon salt, red pepper, and cornstarch. pour over chicken - vegetable mixture, and toss to combine

    將高湯、姜、蒜、咖喱粉、辣醬、 3 / 4匙鹽、紅椒以及玉米澱粉放到小碗里攪拌。
  3. Add scallop balls, all other ingredients and condiments to chicken soup and boil until the flavor penetrates, transfer to a bowl and steam for five minutes. pour out the soup stock, thicken with cornstarch, then pour back into the hotchpotch

    將干貝球各種原料和調料下入雞湯燒燴入味，裝碗蒸5分鐘，潷出原湯勾芡，澆在雜燴上即成。
  4. Hainan hi - nahn chicken rice : one of the staples of singaporean cuisine, a chinese risotto sizzled in a pan and simmered in chicken stock, glistening.

    海南雞飯屬新加坡名菜，軟? ?的飯中滲出淡淡鮮雞香味，而配料經雞油炒香后滋味撲鼻而來，加上新鮮靚雞皮爽肉滑，令人食指大動，胃口大開。
  5. Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate. dip the cabbage mustard into boiling water and remove, then dip into boiling oil, remove and garnish the chicken. boil soup - stock, add salt, msg, oyster oil soy - sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken

    鍋中留底油，放蒜茸蔥段姜花油鴨白菜塊，加湯鹽味精蠔油香油胡椒粉水澱粉，點明油放在煲中，褒至白菜透明入味即可。
  6. Heat oil in a wok over a high heat til 8 - fold hot, drop in the chicken slices, shredded ginger, and chilli powder, saut for a while, season with vinegar, cooking wine, salt and wild pepper powder, add soup - stock, cook till the soup is concentrated, drop in scallion sections, thicken

    魷魚剞十字花刀，切成長方形的片，在70水中汆成筆筒形，放堿水中浸30分鐘撈出，漂去堿味，加調料濕澱粉入味後下8成熱油中汆熟撈出。
  7. Clean the shrimps, coat well with a mix of cornstarch, salt and chicken stock

    蝦仁治凈，加干澱粉鹽雞清湯攪至上勁。
  8. Finely mince the chicken breast and fat pork, add egg white and soup stock, stir well to make a chicken paste. rinse the shark s fins, add soup stock, scallion sections, ginger slices and prickly ash, steam for 2 hours

    雞脯肉與肥肉膘制泥，加蛋清高湯攪勻成雞料子，水發魚翅洗凈，加高湯蔥段薑片花椒蒸2小時取出。
  9. Ingredients ： 300g risotto rice, 3tbsp white wine, 500ml hot chicken stock, 500ml hot water, 1 / 2 onion, 10 pcs white button mushroom, 1tbsp olive oil, salt and pepper to taste, some chopped parsley, some grated parmesan cheese

    材料：義大利米300克、白酒3湯匙、熱清雞湯500毫升、熱水500毫升、洋蔥半個、白菌10個、橄欖油1湯匙、鹽及胡椒粉適量、蕃茜碎適量、巴馬臣芝士碎適量。
  10. Slice the chicken, pork and fish, put into a bowl with the skin side down, pour seasoned soup stock into the bowl, steam till tender

    加調料米粉熟豬油拌勻，腌5分鐘，裝入竹筒內加蓋上籠蒸30分鐘上桌即成。
  11. Boil chicken stock with msg and salt, chicken with cornstarch and pour over the scallop balls

    雞清湯加味精，鹽燒開勾芡，澆在丸子上即成
  12. Seasonings ： 1 tbsp light soya sauce, 4 tbsps dark soya sauce, 1 / 2pc slab sugar, 1 cup chicken stock

    調味汁：生抽1湯匙、老抽4湯匙、片糖半塊、清雞湯約1杯。
  13. Add chicken stock and bring to a boil. simmer until mushrooms are soft

    加入雞湯煮滾，再略煮至蘑菇軟身。
  14. Different kinds of mushroom stewed together with italy spices, cr & egrave ; me, and chicken stock

    蘑菇、鮑魚菇、豪菇等菇類，佐義式香料，灌雞湯與鮮奶油長時間熬煮而成。
  15. Boil soup - stock, add salt, msg, oyster oil soy - sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken

    鍋中放上湯，加入鹽味精蠔油點老抽少許，最後用水澱粉勾芡，點明油淋在雞上即可。
  16. Add chicken stock, juice from the mushrooms, and cream. reduce 1 / 4 then add chicken and pasta inside and finish with the egg yolk

    加入雞湯、蘑菇汁和奶油。濃縮1 / 4然後加入雞肉和義大利通心粉，最後加入蛋黃。
  17. Hainan hi - nahn chicken rice : one of the staples of singaporean cuisine, a chinese risotto sizzled in a pan and simmered in chicken stock, glistening with chicken essence and fragrant with ginger, every grain plump and separate yet chewy and bursting with juice

    海南雞飯屬新加坡名菜，軟的飯中滲出淡淡鮮雞香味，而配料經雞油炒香后滋味撲鼻而來，加上新鮮靚雞皮爽肉滑，令人食指大動，胃口大開。
  18. Hainan hi - nahn chicken rice : one of the staples of singaporean cuisine, a chinese risotto sizzled in a pan and simmered in chicken stock, glistening with chicken essence and fragrant with ginger, every grain plump and separate yet chewy and bursting with juice.

    海南雞飯屬新加坡名菜，軟? ?的飯中滲出淡淡鮮雞香味，而配料經雞油炒香后滋味撲鼻而來，加上新鮮靚雞皮爽肉滑，令人食指大動，胃口大開。
  19. Classic chicken soup with carrots, broccoli, celery, potatoes and a generous portion of diced chicken. our chicken stock is made by simmering fresh chicken bones for hours daily

    招牌經典雞湯，內含胡蘿卜，西蘭花，芹菜，土豆和雞肉丁。每天採用最新鮮的雞肉和雞骨燉制而成。
  20. Boil vegetable in chicken stock

    鹽水菜芯
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