白蝦仁 的英文怎麼說
中文拼音 [báixiārén]
白蝦仁
英文
lingbai xiaren-
Put some oil in the pan, fried the onion and bacon, then put in the baby blue mussel, finally the wine goes in
在鑊中加入少許油，把洋p和煙肉炒香，再加入藍青口和蝦仁，蘸下白酒。Heat oil in the same pan, add onion and mixed vegetable ; then mix in rice, shrimp, chicken, salt, pepper, and curry powder, stir - fry a few minutes with medium heat
再入油，加洋蔥、什錦蔬菜稍炒，入白米飯、蝦仁、雞丁，加鹽、胡椒粉、咖喱粉，炒勻即可。Raw / cooked iqf sea catching pud / hlso, ( red shrimp, white shrimp etc ), raw / cooked farmed vannamei prawn pud / hlso / cpdto, bamboo prawn, raw / cooked octopus products, iqf suqid tube / squid ring and other squid products, frozen monkfish products ( tails, fillets and square etc ), frozen eel, frozen seafood mixed etc
生/熟單東海捕蝦仁，去頭蝦， （紅蝦，白蝦等） ，生/熟單凍養殖蝦仁，去頭蝦，鳳尾蝦，斑節蝦，生/熟章魚系列，單凍魷魚筒/魷魚圈等魷魚系列產品，凍安康魚系列產品（三去，魚片，魚塊等） ，凍鰻魚，海鮮配菜等。Lettuce, crabmeat, octopus, shrimp, cuttlefish, onion, carrot and sweet pepper, with white wine and estragon sauce seasoning
什錦生菜、蟹肉、章魚、蝦仁、花枝、洋蔥、紅蘿卜、甜椒。佐白酒香草醬。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。The dishes are : dry vegetable braised with meat, yue chicken in light soup, xiao shaoxing unflavored chicken, white turtle with chicken, steamed fish, fish meat ball in light soup, fish in vinegar, fish with bean curd, shao - style shrimp meat ball, shao - style assort, shao - style meat, liquor - marinated shrimp, oily smelly bean curd, fermented vegetable, fermented bean skin, day vegetable fish, dry vegetable shrimp soup, houkou manshou and steamed huntun
代表性的有：乾菜燜肉、清湯越雞、小紹興白斬雞、白鯗扣雞、清蒸鱖魚、清湯魚圓、頭肚醋魚、魚燒豆腐、紹式蝦球、紹什景、紹式小扣、糟溜蝦仁、油臭豆腐、霉莧菜梗、霉千張、乾菜魚、乾菜蝦湯、喉口饅首、五彩蒸餛飩，等。Processing procedure for peeled devined white shrimp
去腸腺白蝦仁工藝流程舉例Famous dishes are roast suckling pig, snake meat with juice, dongjiang salted chicken, shark s fin with brown sauce, white cloud pig s foot, fish belly in clear soup, fried shrimp, bird s nest with wax gourd
著名菜肴有燒乳豬蛇羹東江鹽雞紅燒大群翅白雲豬手清湯魚肚油泡蝦仁冬瓜燕窩等。其菜品風格清麗灑脫，刻意求新。Scallop to be baked with shrimp, cuttlefish, clam, mushroom, lemon juice, and parmesan cheese
以大片扇貝為底， ?蝦仁、花枝、蛤、蘑菇、洋蔥、柳橙檸檬汁、白酒為醬。South america white shrimp : raw pnd shrimp, pnd tail - on shrimp, butterfly shrimp and so on
南美白對蝦系列：生蝦仁、鳳尾蝦、蝴蝶蝦、無頭蝦及裹粉系列。Fish, clam, cuttlefish, shrimp and octopus flavored with white wine and saffron
蛤、花枝、蝦仁、蟹肉、章魚，以魚湯、白酒與西班牙紅花入味。分享友人