scallion oil 中文意思是什麼

scallion oil 解釋
蔥油
  • scallion : n. 【植物；植物學】1. 亞寶基隆蔥。2. 韭蔥。3. 大蔥。
  • oil : n 1 油；油類；油狀物〈一般是不可數名詞，表示種類時則用 pl 如：vegetable and animal oils 植物油和...
  1. Put the duck pieces on a rack in a saucepan, drop in the taros, duck head, neck and legs, add duck soup, seasonings and sweet fermented flour sauce fried with white sugar. fry scallion ginger and wild pepper in 6 - fold hot oil till the flavor comes out, pour the oil into the saucepan with the duck, stew over a low heat for an hour, remove the duck to a dish

    將鴨原樣鏟入鍋墊上，放入芋頭、鴨頭、脖、腿等置鍋內，加鴨湯、調料和炒好的白糖甜面醬；再將蔥、姜、花椒放6成熱油中嗆鍋出味，把油倒入鴨鍋，用慢火煨1小時，放入盤內，勾芡澆在鴨上即成。
  2. Place scallion strips, ginger strip, lard and cooking wine on top of the fish. steam on a high heat for 15 minutes, put the tench on a plate, remove the scallion and ginger, springkle with sesame oil

    放砂鍋內加八角花椒鹽番茄醬清湯，燒至入味撈出，用鮮荷葉包好，蒸至軟爛取出，撒胡椒粉裝盤即成。
  3. 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。
  4. Season oil with scallion and ginger, drop in the sea cucumber slices and slightly stir - fry, pour in chicken soup, transfer to a bowl

    炒鍋燒熱用蔥姜嗆鍋，下海參稍炒，烹入雞湯，裝碗
  5. 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。
  6. 20g of each of the following : chicken breast, strip, pork kidney, snake head, squids soaked in water, fish maw soaked in oil, ham, coriander, scallion, chicken slices

    雞脯肉豬肚頭豬腰子烏魚肉水發魷魚油發魚肚火腿香菜蔥頭凈雞塊各20克，
  7. Steam the croaker till done, remove and sprinkle with scallion shreds, pour on hot oil

    白菜心去幫留心，在根部切十字刀，用開水略燙
  8. Stir - fry scallion sections till golden brown, transfer to a bowl, add chicken soup and seasonings, steam till soft, remove the scallion and stir - fry in scallion oil, add the soup, bring to the boil, thicken, pour over the sea cucumbers

    芝麻醬腌韭菜花醬豆腐醬油辣椒油鹵蝦油香油紹酒味精適量，調成味汁火鍋加清湯燒開，下肉片涮至熟撈出加味汁以糖蒜佐食。
  9. Flavor oil with scallion and ginger, drop in the broad - beans, stir - fly until the oil becomes red, add cooking wine, clear soup, salt and sugar, bring to the boil, add the other ingredientd, bring to the boil, simmer for ten minutes, change to a moderate heat to boil down the soup

    用蔥末嗆鍋，下豆瓣炒出紅油加料酒素湯鹽白糖燒來，再投全部原料，燒開後用小火煨10分鐘，改中火收汁，至汁盡油清時裝盤即成。
  10. Season oil with scallion and ginger, drop in the squid rolls, stir - fry, add seasonings, thicken slighly

    用蔥姜嗆鍋，下魷魚卷稍炒，調好味勾薄芡裝盤即可。
  11. Flavor oil with scallion and ginger, add sugar, salt, soy sauce, drop in eel pieces, add wine, toss, place in a plate sprinkle on diced garlic. surround with shrimp - egg dumplings

    雞蛋小頭處雕成花瓣形，火腿冬筍切花瓣形片，插入雞蛋黃中， 1個蛋放中間， 9個放砂鍋周圍，蒸15分鐘。
  12. Mix sesame oil and minced scallion to make a sauce, and sprinkle over the beef

    用香油，蔥花調成蔥花油，淋在牛肉上，原籠上桌即成
  13. 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。
  14. Add the bamboo shoot strips, clear soup, chive and scallion strips, bring to the boil, thicken with cornstarch, add a little sesame oil, sprinkle with pepper

    蝦仔用熟雞油稍煸，烹料酒白糖，倒入砂鍋用小火收干湯什撒青蒜末即成。
  15. Preserve the duckling pieces for 30 minutes in the mixture made up of mushroom, carrot slices, soy sauce, salt, gourmet powder, rice wine, sesame oil, starch, peanut oil and scallion

    把鴨件香菇片紅蘿卜花生抽精鹽味精老酒芝麻油濕澱粉花生油馬蹄蔥一起攪勻，腌漬30分鐘。
  16. Season oil with scallion and ginger, drop in the cabbage hearts, cooking wine, soup - stock, msg, pepper and white sugar, bring to the boil, drop in the duck skices, thicken, sprinkle with sesame oil

    蔥姜嗆鍋下熟鱔絲熟雞脯絲香菇絲吵至入味加雞清湯燒開，撇去浮油，加米醋味精鹽白胡椒粉即成。
  17. Heat the oil to 6 - fold hot, drop in minced scallion and ginger to season the oil, drop in bean curd paste, dried shrimp, minced potherb mustard, cooking wine, and salt, stir - fry for 3 minutes, transfer to a plate, sprinkle with garlic bolt pieces

    油燒至6成熱?放蔥薑末嗆鍋，再放入豆腐泥，海米，雪裡蕻，精鹽，料酒，炒3分鐘裝盤，撒上蔥段即成。
  18. Season oil with chopped scallion and minced ginger, pour in chicken soup and seasonings, bring to the boil, thicken, pour over the fish rolls, sprinkle with pepper

    蔥花薑末嗆鍋，放雞湯和調料燒開勾芡，淋在墊有粽葉的魚卷上，撒上胡椒粉即成。
  19. Clean, bone and fillet the fish, score and cut into squares, season with cooking wine, msg, salt, and scallion and ginger sauce. saute the fish in 6 - fold hot oil until the squares curl up, drop in the scallops, thicken slightly

    魚治凈，片下兩側魚肉，去大骨刺，剞花刀后切成方片，用料酒味精鹽蔥薑汁入味，下6成熟熱油中滑成魚球至熟，下鮮貝勾薄芡裝盤即成。
  20. Mix cornstarch, cooking wine, salt, pepper and vinegar in a bowl to make a sauce. stir - fry chicken shreds in pea - nut oil, drop in scallion, ginger, garlic slices and pockled chillies, stir - fly till the flavor comes out, drop in bamboo shoot slices and celery, pour in the sauce, stir - fry

    水澱粉料酒鹽胡椒粉和醋在碗中兌成味汁，用花生油將雞條炒散，放入蔥姜蒜片和泡辣椒，炒出香味後放入冬筍條芹菜，下入兌好的碗汁，翻吵幾下即成。
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