時菜蝦 的英文怎麼說
中文拼音 [shícàixiā]
時菜蝦
英文
vegetable prawns-
Cocktail fork : seafood or fruit cocktail, lobster, and for sering pickles or olies
開胃食品餐叉：吃海鮮、開胃水果、龍蝦時用，吃泡菜、橄欖的時候也可以用它。Cocktail fork : seafood or fruit cocktail, lobster, and for serving pickles or olives
開胃食品餐叉：吃海鮮、開胃水果、龍蝦時用，吃泡菜、橄欖的時候也可以用它。Kimchi tastes the best when made with them
用這個時候的蝦做的泡菜味道最好Dishes and pastries traditionally served aboard of pleasure boats remain the principal form. ingredients for seasonal foods are fishes, shrimps, crabs, water mallows, gorgon fruits and other aquatic products. the visitor is sure to be impressed by the refined taste of suzhou cuisine
自然，令人賞心悅目適口益身蘇幫菜的選料離不開水鄉的環境，船點船菜是其主要傳統形式，時令魚蝦蟹鴨蒓菜芡實「水八仙」是其主要內容蘇幫菜口味清雋和醇，濃淡有度，令人食過而不忘。According to statistics, this study lasted nine cooking, a professor of black bears meat, chrysanthemum fish, combine pork, fried shrimp, crystal dumplings, pumpkin pie, t., and other 27 chinese dishes and dim sum, over 100 foreign wives attended culinary training
據統計，這次烹飪學習歷時9個月，共教授了咕?肉、菊花魚、魚香肉絲、清炒蝦仁、水晶蒸餃、南瓜餅、八寶飯等27道中式菜肴及點心， 100多位洋太太參加過烹飪培訓。Fried prawn ball with seasonal vegetable
時菜蝦球Before the young chicken is buried in the watermelon rind, the rind will be carved with exquisite patterns. then, the rind and the chicken will be staved in a pot with slow fire for a relatively long time. this dish is very popular among local people in summer for its crisp chicken, delicate fragrance and clear soup
，俗稱蝦仁鍋巴湯，明代由民間家廚傳入菜館，選用新鮮河蝦仁、雞肉脯、鍋巴為原料，油氽鍋巴出鍋，上桌時，以蝦仁雞肉湯汁澆入熱鍋巴，會發出噝噝響聲，鍋巴金黃鬆脆，蝦仁玉白鮮嫩。First make a pot of strong tea with the famous bilouchun tea - leaves grown on the donglin mountain by the taihu lake. then stew the shelled shrimps in the pot above with slow fire. in this way, the stewed shrimps will be as smooth and white like jade and tastes with the fragrance of bilouchun tea
，俗稱蝦仁鍋巴湯，明代由民間家廚傳入菜館，選用新鮮河蝦仁雞肉脯鍋巴為原料，油氽鍋巴出鍋，上桌時，以蝦仁雞肉湯汁澆入熱鍋巴，會發出噝噝響聲，鍋巴金黃鬆脆，蝦仁玉白鮮嫩。Different from other cuisine in china, some of the flavorings used in cantonese cooking are oyster sauce, shrimp paste, plum sauce, satay sauce and fish extract
跟中國其它地方的菜式不同，烹制時多放蠔油、蝦肉泥、話梅醬、沙爹醬、鮮魚汁等廣東特產的調料。Whatever the truth of the matter, tenpura is now a japanese culinary institution to rival sushi in fame and popularity. the basic principle is fresh ingredients coated in batter and fried and eaten quickly. popular vegetables for tenpura include eggplant, bell pepper, pumpkin, onion and perilla leaf
天婦羅是日式料理中的油炸食品，用麵粉、雞蛋與水和成漿，將新鮮的魚蝦和時令蔬菜裹上漿放入油鍋炸成金黃色，吃時蘸醬油和蘿卜泥調成的汁，鮮嫩美味，香而不膩。The head chef comes from dadong island, off the coast of china near shanghai, and specializes in slowly cooked dishes such as red - braised fish jaws, tofu and ham soup, ningpo - style crispy eel, spareribs steamed in preserved bean sauce, wuxi spareribs, clear - fried freshwater prawns and noodles simmered with spring onions
主廚來自上海外海的大陳島，紅燒下巴百頁火腿湯寧式脆鱔南乳排骨無錫排骨清炒河蝦仁蔥開煨面等，都是需要時間慢煨的功夫菜。A fusion menu featuring fresh seafood and meats made with local ingredients provides plenty of options, including a fresh prawn salad, indian - inspired biryani pasta, as well as vegetarian, vegan, halaal and kosher choices
在這里的菜單中，新鮮的水產品和當時特產調料烹制的肉類食物種類豐富，包括新鮮的明蝦沙拉、印度比亞尼風味烤餅以及蔬菜。分享友人