浮煮 的英文怎麼說

中文拼音 [fúzhǔ]
浮煮 英文
floating cocoons cooking
  • 浮 : Ⅰ動詞1 （漂在液體表面） float; drift 2 [方言] （在水裡游） swim Ⅱ形容詞1 （在表面上的） superfici...
  • 煮 : 動詞（把食物等放在有水的鍋里燒） boil; cook; stew
  1. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top. drain pasta ; return to pot

    同時，取一個大壺，裝上鹽水並煮沸，把餛飩放入，煮到其漂浮即可。把水倒出，餛飩留在壺里。
  2. Add in glutinous rice ball and cook over medium heat until all ice ball float. stir well and serve hot

    一個一個放入糯米小丸子，邊煮邊慢慢攪拌，待丸子浮在水面，便可進食。
  3. When the meat is boiling, remove the scum

    當肉煮沸時，把浮在上面的浮渣撇掉。
  4. Discard the foam floating on the surface of the soup, add cabbage and salt to taste. add rinsed leek sections and sprinkle with pepper. remove from heat and serve

    撇掉浮在湯面的泡沫，放入大白菜同煮並加鹽調味，最後加入洗凈切小段的青蒜，撒下胡椒粉即可盛出食用。
  5. When water boils, bubbles rise to the surface

    當水煮開時，氣泡浮上表面。
  6. Strain the blood and allow to settle, to the serum add 14 of its volumn of water and a paste made of salte, msg, sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer till the intestine floats, remove, cool, cut into slices. scald the slices then place in a bowl of soup containing scallions, ginger shreds and msg

    鮮豬血澄清，上部血清加14清水、鹽、味精及用砂仁、桂皮、企邊桂、紫蔻、丁香合制的調料面攪勻，倒入豬腸中，扎緊封口，下開水鍋用小火煮至浮出，撈出晾涼切片，下水鍋中焯透撈如湯碗只，加蔥花、姜絲、味精等調料及肉湯，隨白肉一同上桌即可。
  7. Strain the blood and allow to settle, to the serum add 1 4 of its volumn of water and a paste made of salte, msg, sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer till the intestine floats, remove, cool, cut into slices. scald the slices then place in a bowl of soup containing scallions, ginger shreds and msg

    鮮豬血澄清，上部血清加1 4清水鹽味精及用砂仁桂皮企邊桂紫蔻丁香合制的調料面攪勻，倒入豬腸中，扎緊封口，下開水鍋用小火煮至浮出，撈出晾涼切片，下水鍋中焯透撈如湯碗只，加蔥花姜絲味精等調料及肉湯，隨白肉一同上桌即可。
  8. Discard the foam floating on the surface of the soup, add bok choy and cook until done. add salt to taste and sprinkle with pepper. remove and serve

    撇掉浮在湯面的泡沫，加入青江菜煮熟，並加鹽調味，最後撒下胡椒粉即可盛出食用。
  9. 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。
  10. Bring some water to boil. drop 20 wontons one at a time. simmer, uncovered about 3 minutes until the wonton float. wrap and freeze remaining

    鍋中入水燒開，輕輕放入20個包好的餛飩，煮大約3分鐘直到餛飩浮起即可。其它可以包好放到凍櫃里保存。
  11. The meat balls will be finished when they become white and float to the top

    煮到貢丸浮起來，變成白色狀，貢丸就煮熟了。
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