紅蒸魚 的英文怎麼說
中文拼音 [hóngzhēngyú]
紅蒸魚
英文
steamed fish in brown sauce-
Red stew mutton, five - taste chook claw, treasure sirloin, family bean curd, red stew crucian, mushroom local chicken, multiply oxscourge, shallot beef tendon, steamed soft - shelled turtle
紅燜羊肉魚香鳳爪八珍牛腩家常豆腐紅燜鯽魚香菇土雞滋補牛鞭蔥爆牛筋清蒸甲魚We have kong bao chicken, roast duck, steamed whole fish, beef and potato stewed, braised pork belly chunks, stir fried tomato and egg, stir fried shredded potato with vinegar, barbecue lamp skewer etc
我們有宮爆雞丁、烤鴨、清蒸魚、土豆燉牛肉、紅燒肉、西紅柿炒雞蛋、醋溜土豆絲、烤羊肉串等等。W : we have kong bao chicken, roast duck, steamed whole fish, beef and potato stewed, braised pork belly chunks, stir fried tomato and egg, stir fried shredded potato with vinegar, barbecue lamp skewer etc
我們有宮爆雞丁、烤鴨、清蒸魚、土豆燉牛肉、紅燒肉、西紅柿炒雞蛋、醋溜土豆絲、烤羊肉串等等。And the " celestial bean curd " is a dish that requires even more extra time and care : old tofu and free - range chicken are cooked for a long period of time, then the crusty sides of the tofu are removed and ham and abalone strips are applied. this is then steamed over high heat, and the tofu absorbs the oil from the chicken and combines with the saltiness of the ham and the seafood - aroma of the abalone to create a dish that gets better with every bite
另外參考滿漢全席而還原出的尼罕寧默哈庫它，是紅燒魚肚與牛肚的火候菜，至於天廚老豆腐更是費工，將老豆腐與土雞長時間熬煮，再去除豆腐的硬邊，鋪上火腿鮑魚絲等，以大火蒸透，老豆腐吸足了土雞的油火腿的咸與鮑魚的鮮，愈吃愈夠味。Add crushed fish meat and white wine, simmer over low heat for 5 minutes, or the sauce reduce to 1 3 of the amount. drain and add heavy cream, simmer 10min
奶油魚醬做法用奶油將紅蔥頭炒香，加碎魚肉及白酒，熬煮至酒精完全蒸發，過濾后再加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。Steamed fish with tomato and mushroom sauce
西紅柿蘑菇汁蒸魚Steamed fish with mushrooms and brown sauce
紅汁蘑菇蒸魚Steamed fish with tomato sauce
西紅柿汁蒸魚Steamed fish with red wine
紅酒蒸魚分享友人