煮出的汁 的英文怎麼說
中文拼音 [zhǔchūdezhī]
煮出的汁
英文
decoction-
When people eat raw or incompletely cooked pork containing cysticerci, the cysticerci are stimulated by the bile in the alimentary canal and retract their heads so as to hook onto the intestinal mucosa. proglottids segments grow continuously from their necks and form adult worms in two to three months. usually, there is one adult worm in the human body, but there may also be several of them
人們生食或攝食污染熟食或未煮透的含囊尾蚴的豬肉時，含囊尾蚴在消化道內受到膽汁的刺激，頭節翻出，固著在腸粘膜，從頸部不斷長出節片，約經二到三個月，發育為成蟲，人體內通常寄生一條成蟲，也可寄生數條。To make pickled vegetables, the restaurant uses pumpkins instead of fish and shrimp sauces. by using soup stock made from seaweed and dried mushrooms rather than a meat broth, the restaurant makes vegetable soup that has a meaty flavor
做泡菜也是用南瓜代替魚蝦汁若以海帶煮香菇的水代替肉汁來調味的話，用蔬菜即能做出肉味湯了。Under stringent control, the spent grains from the mash are separated to get a clear, golden liquid called wort. finest hop are added into the wort to boil with the mixture
經過嚴格控制，將穀物渣由麥芽漿分隔出來，然後提取清澈金黃的麥芽汁，再將槐花加入麥牙汁中煮滾。To explore why the ratio of collectable wort extract is higher than that of non - extruded, the influences of all parameters of rice extrusion system ( barrel temperature, material moisture, screw speed ) on resistant starch content of extuded rice were studied by using second - order quadratic orthogonal rotating combination design method
摘要為探索擠壓蒸煮大米啤酒輔料麥汁浸出物收得率高於傳統不擠壓蒸煮啤酒輔料收得率的原因，用二次正交旋轉組合試驗法設計安排試驗，研究了大米擠壓蒸煮系統諸參數（套筒溫度、物料含水量、螺桿轉速）對大米抗性澱粉含量的影響規律。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。分享友人