fry the meat 中文意思是什麼
fry the meat
解釋
把肉炒一下-
Tips do not overheat the wok. for optimal flavour and texture, fry eggs under a slow fire. substitute crabstick with crab meat for a more sumptuous dish
烹飪小貼士?鑊不要燒得過熱，以免燒焦。慢火煎出來的蛋，顏色美，味道香。 ?如果要吃得豐盛一些，可以不用蟹柳，改用蟹肉。 -
If you deep - fry in your wok or pot, use a frying thermometer, or test the oil before adding food by dropping in a small piece of meat or vegetable
如用炒鍋或湯鍋炸前可在扔進鍋內一小塊肉或蔬菜等食物試油溫。 -
Wash and cut into lengths the brake. flavor oil with scallion and ginger, stir fry the brake till cooked, add the meat slices, toss
炒鍋置中火上，用蔥姜嗆鍋後下蕨菜段煸炒至熟，再下入滑熟的肉絲，翻勺炒勻裝盤即成。 -
The earth pot meal of xingyi is definitely different from other places, meal is it come out to steam with light oil, itself have condiment, have a meal very much fragrant even only, furnished with the filling material made of thin minced meat and lettuce above, in addition, and fry eggs, delicious food
興義的沙鍋飯是絕對和其它地方不一樣的，飯是用淡油蒸出來的，本身有調料，就是光吃飯也很香，上面配有瘦肉末和萵筍做的餡料，加上和炸荷包蛋，美味哦。 -
Season oil with scallion and ginger, drop in crab meat, ovaries and fat and chicken kidney, slightly stir - fry, add chicken soup and seasonings, stir - fry till the flavor penetrates, thicken, sprinkle with sesame oil
用蔥姜嗆鍋，下蟹肉蟹黃蟹油雞腰略炒，加雞湯調料，炒至入味勾芡淋香油裝盤即可。 -
There are variations, of course, but the basic pattern for many chinese dishes is to pre - heat the pan or wok ( a drop of water will sizzle when it s hot enough ), add the oil and heat it, stir - fry the meat, remove it, stir - fry the vegetables, return the meat to the pan, add sauce and seasonings, thicken the sauce and serve
當然炒的方法是多種多樣的，但基本操作方法是先將炒鍋或平鍋燒熱（這時的鍋熱得滴上一滴水都會發出唧唧聲）注入油燒熱。先炒肉，待熟盛出。再炒蔬菜、再將炒好的肉倒入鍋，兌入汁和調料，待汁收好。 -
There are variations, of course, but the basic pattern for many chinese dishes is to pre - heat the pan or wok a drop of water will sizzle when it s hot enough, add the oil and heat it, stir - fry the meat, remove it, stir - fry the vegetables, return the meat to the pan, add sauce and seasonings, thicken the sauce and serve
當然炒的方法是多種多樣的，但基本操作方法是先將炒鍋或平鍋燒熱這時的鍋熱得滴上一滴水都會發出唧唧聲注入油燒熱。先炒肉，待熟盛出。再炒蔬菜再將炒好的肉倒入鍋，兌入汁和調料，待汁收好。 -
Method : dip this product in the warm water till soft. boiled in hot water for 15 minutes, stir and fry with meat or make soup with duck, pork or chicken
食用方法：將本品于溫水中浸泡至回軟，洗凈，再置於沸水中煮15分鐘取出，與肉類或蔬菜類爆炒，也可與肉類燉成湯菜。 -
Flavor oil with ginger and garlic, add distillers grains, mushrooms, bamboo shoots, spicy sauce, drop in the sliced whelk meat and stir - fry
蒜末下油鍋稍煸，下冬筍香菇翻炒，然後下鹵汁燒開勾芡，下蚌肉翻炒幾下出鍋即可。 -
Saute chopped garlic, drop in the mushrooms, bamboo shoots and stir - fry ; pour in the spicy saute, bring to the boil, add cornstarch solution, put in the clam meat and toss a few times
蒜末下油鍋稍煸，下冬筍香菇翻炒，然後下鹵汁燒開勾芡，下蚌肉翻炒幾下出鍋即可。 -
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。 -
Slightly fry flour in oil until brown, put in the radish pieces and soup, bring to the boil, add condiments and transfer to a plate. steam the clam meat until done, transfer to the plate
蒜薑末嗆鍋後放入香糟花菇筍片，倒入鹵汁，再放螺片，顛炒后裝盤即成。 -
Choose the high - quality rice to make into the bait piece, cut into slice, then go together with to boil to fry up the fresh meat, ham, egg, mushroom, the bubble hot pepper. etc.,
選用優質大米做成餌塊，切成片，再配上鮮肉火腿雞蛋冬菇泡辣椒等烹炒，味道軟香爽口。
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