soft boil 中文意思是什麼

soft boil 解釋
是指讓蛋黃的部份還有點液體狀
  • soft : adj 1 軟的，柔軟的 （opp hard tough）; 柔滑的（皮膚，毛發等）；悅耳的，好聽的，柔和的（聲音等）；...
  • boil : vi 1 沸騰，達到沸點，開，滾，煮滾；汽化。2 激昂，奮激，鼎沸；洶涌。3 被熬濃；可以壓縮。 He boils ...
  1. Bring half pot of water to boil. add stock and seasoning. add lotus root, turnip and black mushrooms, cook until soft

    煮滾半鍋水，下上湯及調味料，先放蓮藕、白蘿卜及冬菇滾至稔。
  2. 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。
  3. At the same time i also did many primary experments on separator and these polymer membrane can be used in as soft packaging li - ion battery ’ s separator. used polyvinylidene fluoride ( pvdf ) as the basic material, added cotton fibre and starch in, cooked with 100 in boiling water afer 3 hours, the starch inflate, and then acquire porous polymer membrane. in the process of coating polyester film, copper foil and aluminum boil were used to as carrier,

    選用的基體材料為pvdf ，同時向其中添加棉纖維和澱粉，最後利用100沸水對隔膜進行3小時蒸煮處理使澱粉溶脹，從而達到造孔的目的。在塗布工藝的篩選中，通過對麥臘片、銅箔、鋁箔進行篩選，最後選定以銅箔為載體來進行塗布處理。當以銅箔為載體時，可以使隔膜正反兩面物理性質達到基本一致。
  4. 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。
  5. The machine is one soft and hard candy constantly mixed and stirred. it adopts successive vacuum membrane boil - candy new crafwork and can manufacture all kinds of different shape and formula soft and hard candy, with filling and double colors and stories with solid with filling soft and hard candy

    本機是軟硬糖連續澆模成型的主要設備。它採用了連續真空薄膜熬糖新工藝，可澆注各種不同形狀，不同配方的軟硬糖、夾心軟硬糖、雙色雙層帶固體夾心軟硬糖。
  6. Heat and stir until sugar dissolves. 3. boil, uncovered, over medium heat to 112 oc, the soft ball stage

    2 .繼續加熱至沸騰意后以中火燒約112 oc煮至糖糊呈軟稠狀后離火
  7. Its making method is to go together green broad bean rice or green garden pea rice with the ham, pour into the iron pot to turn over to fry, and the bubble delivered the first - class and soft rice of the half an hour, boiling after adding the water up the vapor, then use the little fire to boil familiar, plus the refined salt, monosodium glutamate. etc

    其格法是將青蠶豆米或青豌豆米配上火腿丁，倒進鐵鍋里翻炒一遍，再加上泡發了半小時的上等軟米，加水后煮上汽，然後用文火燜熟，加上精鹽味精等翻炒拌勻，即可上桌食用。
  8. Boil cream and milk. add sugar if needed. then, pour into couverture and gently stir until completely melt. add soft butter and stir. finally, add liquor according to your flavor

    將淡忌廉加奶煮滾然後離火，如有需要這時可加入糖輕輕攪拌至溶掉，隨即倒進朱古力內，然後慢慢攪拌至完全溶掉，加入軟牛油，最後可因應喜好加入適量的酒。
  9. While edible, clean with the hot water, pare off the clean and outside layer dirty mark, soak to the cortex hair with the water soft, then incise a form, boil but eat it, the meat flavor is subtle fragrance, fatty but don t get fed up with, it is the first grade to entertain guest

    待食用時，用熱水清洗，刮凈外層污垢，用水浸泡至外皮發軟時，再切割成條狀，煮而食之，肉味清香，肥而不膩，是待客的上品。
  10. Various unusual materials are used, cooking techniques include shao boil, then fry in oil, bao cook with a special kind of boiler, soft fry in oil, soft stir - fry, and steam in clear soup

    粵菜歷史悠久，漢魏南北朝時已見于文獻，清末民初馳名海內外。原料廣采博收，追求生猛。善用燒煲軟炸軟炒清蒸等烹調法，口味清淡鮮和。
  11. Steam the shark s fins and then boil with seasonings until the fishy smell is gone, remove to a bowl. put the chicken and duck in boiling water, boil till soft and tender

    砂鍋內油8成熱時下蔥絲薑末，再放雞湯及調料，燒開后倒入盛魚翅的碗中，用旺火蒸至8成爛。
  12. Steam the shark s fins and then boil with seasonings until the fishy smell is gone, remove to a bowl. put the chicken and duck in boiling water, boil till soft and tender. place the chicken, duck and ham on the shark s fins, simmer for six hours

    將鮑魚在雞湯鴨湯中煨5分鐘后撈出，從底部肉邊開口出向兩邊撕至一半，即「蛤蟆前腿」在頭部平片一口，填滿魚茸，即「蛤蟆嘴」魚茸上嵌兩粒豌豆即「蛤蟆眼」 。
  13. Stir - fry shredded black mushroom, chinese cabbage and carrot with 2 tbsps oil until soft, add stock to bring to boil, add squid slurry to cook together, and then add other seasoning a

    用2湯匙油炒香菇、大白菜和紅蘿卜絲，稍軟時加入高湯燒開，並放入魷魚漿同煮，再放入其餘調味料a 。
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