肉浸質 的英文怎麼說
中文拼音 [ròujìnzhí]
肉浸質
英文
zomidin-
When we have meat before us and such eatables we receive the impression, that this is the dead body of a fish, and this is the dead body of a bird or of a pig ; and again, that this falernian is only a little grape juice, and this purple robe some sheep ' s wool dyed with the blood of a shell - fish : such then are these impressions, and they reach the things themselves and penetrate them, and so we see what kind of things they are
當肉食擺在我們面前，令人饞涎欲滴時，一個念頭出現在我們頭腦中：這是一條魚的屍體，或一隻鳥的屍體，或一頭豬的屍體，而且，這杯法勒恩酒不過是少許葡萄汁，這件紫袍不過是用貝類的血浸染過的羊毛：這些念頭在那裡，它們自己達於事物，滲透事物，如此我們才看清事物的本質。One houchia specialty is salted boiled duck. each duck weighs no more than 1. 8 kilos and the flesh is extremely tender. they re marinated for four or five hours in a special sauce with more than 30 ingredients, and then steamed. the taste is quite exceptional and when pingtung people go visiting family and friends, a houchia duck makes a very welcome gift to take along
其中侯家鹵味以鹹水鴨馳名，每隻鴨不超過四臺斤，肉質腴嫩，再用摻有三十多種香料的獨門配方腌浸四五個小時后蒸熟，風味獨具，是屏東人探親訪友人手一包的最佳禮品。Imaging demonstrated a diffusely abnormal liver, and a liver biopsy revealed a fibrosing granulomatous process infiltrating and replacing liver parenchyma
影像表現異常的彌漫性肝細胞脂肪變性，肝活檢顯示進展性纖維化肉芽腫浸潤肝實質。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。New york ( reuters health ) - by relying more on steaming, boiling and stewing to cook foods and using acidic marinades on meat cooked with dry heat, people may be able to stay healthier, a new york city researcher suggests
紐約市一位研究者建議，更多地採用蒸、煮和燉的方法來烹飪食物，以及用酸性物質浸泡一下準備用乾熱方法烹飪的肉類，對人體可能更健康。This is the first case of granulomatous infiltration of the liver replacing normal hepatic parenchyma
這是第一例報道的肉芽腫性浸潤肝實質移植案例。分享友人