氽 的英文怎麼說
中文拼音 [cuān]
氽
英文
氽動詞[方言]1. （漂浮） float; drift2. （用油炸） deep-fry -
Quick - boiled crucian carp with shredded turnip
氽鯽魚蘿卜絲Quick - boiled crucian carp with turnip
氽蘿卜鯽魚Boiled downy chicken with five shredded ingredients
氽雞茸五絲Cut the mushroom, chicken, ham, pork and water chestnut into pinenut - shape and mix them thoroughly with shrimp, green soya bean, chopped green onion and ginger powder
乳鴿宰殺洗凈，剁成塊，放入沸水鍋中氽水2分鐘，用水沖涼，裝入湯碗中。Sliced pork and shanghai cabbage soup
氽裡脊片菜心Sliced quick - boiled fish with cucumber
氽魚片黃瓜Quick - boiled sliced chicken
氽生雞片Quick - boiled fish maw rolls
氽魚肚卷Slice up pork stomach and put it in boiling water to steam. season the pork knuckle in gravy sauce for 30 minutes
2豬肚切條狀后入沸水氽燙；豬蹄預先以鹵汁鹵約30分鐘。Duck diving in the water in one of the five big boxing in yongchun bai he quan, with solidness in softness, and softness in solidness
鴨子氽水是永春白鶴拳五大門面拳套中之一，能體現出柔中寓剛、剛中帶柔的特點。Blanch noodles in boiling water with a little vinegar added for a minute. remove and mix well with a little cooking oil, then cool under a fan
將面條放入加有少許醋的沸水中氽燙一下，撈出后加少許色拉油拌勻，並用電風扇吹涼。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。Blanch oil noodles in boiling water with a little vinegar added for a minute and remove. mix well with a little cooking oil, then spread out evenly and let sit under a fan until completely cooled
油麵放入加有少許白醋的沸水中氽燙一下，撈出后加少許色拉油拌勻、攤開，用電風扇吹涼備用。Move the meat pieces into a soup bowl after cooling them down with cold water. clean the soaked tremella and cut them into pieces. scald them in boiling water for a short while
將鵪鶉宰殺洗凈后，每隻剁成4塊，共12塊，放入沸水鍋中氽2分鐘撈出，用冷水沖涼，裝入蓋碗中。分享友人