牛皮茶 的英文怎麼說
中文拼音 [niúpíchá]
牛皮茶
英文
goldmat rhododendron herb-
Organic whole milk, organic non - fat milk, natural oat germ, raw unfiltered honey ; walnut shells, organic herbs of gotu kola, comfrey, licorice, orange peel, elder flowers, gotu kola, chamomile, marshmallow ; green tea, schizandra berry, amla berry for natural vitamin c, hamamelis, yerba santa, cardamom, white willow bark, fennel ; natural bee propolis, organic grapefruit seed extract, natural pineapple papaya enzymes, organic essential oils of lemon, orange, ylang - ylang, vanilla and benzoin
脫脂牛奶麥皮蜂蜜核桃殼甘草藥屬葵雛菊橙皮洋甘菊綠茶天然蜂膠菠蘿及木瓜酵素茴香小豆蔻西柚籽檸檬依蘭雲呢拿及安息香等。Burdock root has been traditionally used as a " blood purifier " to clear the bloodstream of toxins, as a diuretic to promote the excretion of urine, and as a topical remedy to relieve skin problems
就會引起全身性的皮膚粗糙和乾燥，所以常飲牛蒡茶有益於皮膚細膩潤滑。牛蒡中的粗纖維有助於便秘的改善，有助於排除體內毒素，有助於排毒養顏。Use : suitable for cutting all kinds of kraft paper 、 tea paperboard 、 grass paperboard 、 calico and art paper
用途：適用於牛皮紙、茶板紙、草板紙、印花紙、和銅板紙的分切。Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation
例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation
例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。分享友人