豆沙色 的英文怎麼說
中文拼音 [dòushāshǎi]
豆沙色
英文
cameo brown-
Potato dextrose agar and grain medium were also used to identify fungi which were not determined by the primary culture. fungi were all secondarily cultured on sabouraud medium to observe the colony ' s texture, colour, growth rate, surface status and reverse pigment. the fungi should be examined by microscope to inspect their microscopic structure from 7th day to 21st day
使用的培養基有沙氏培養基、土豆培養基、真菌試驗培養基和5種種子培養基，連續培養4周，並隨時觀察菌落的色彩、生長速度、表面狀態、背面顏色等，並從第7天?第21天連續鏡檢以檢查真菌的顯微結構，綜合菌落形態和顯微結構，以確定真菌的種屬。There is a country food restaurant locating at the first floor, which is cook by famous chef who can cook sichuan taste health delicious
酒店一樓設有餐廳，為您提供名廚精心烹飪的特色菜肴，尤以「香辣霸王肘雙面魚頭口味蝦毛氏紅燒肉長沙臭豆腐」等湘菜農家風味為主。There is a country food restaurant locating at the first floor, which is cook by famous chef who can cook sichuan taste health delicious. we will try the best to make you feel at home by our service
酒店一樓設有餐廳，為您提供名廚精心烹飪的特色菜肴，尤以「香辣霸王肘雙面魚頭口味蝦毛氏紅燒肉長沙臭豆腐」等湘菜農家風味為主。Includes 1pc of pot saucer in color black, burgundy or dark green and 1pc each of teacup placement, drain tube, and cotton carried bag
每組行方茶池含:陶制壺承（黑，豆沙紅或暗綠色） ，杯席，透明排水管及棉質環保袋各一隻Yellow croacker, pea, corn, sugar, ketchup, garlic, pepper, oil
東海小黃魚青豆玉米食糖番茄沙司蒜末白胡椒粉色拉油More than thirty traditional snack booths from all over formosa supplied a large array of aromatic and attractive food free of charge, satisfying the palates of food lovers. some people could not stop praising the food booths of their preference. among all the snack booths, the deep - fried fermented bean curd booth from hsinchu and the stir - fried vegetarian oyster booth from tainan drew long lines of almost a thousand " customers "
來自福爾摩沙各地的三十幾個民俗小吃攤位，色香味俱佳，免費供應，令老饕們大飽口福，好多人對他們偏愛的攤位贊不絕口，其中新竹的炸臭豆腐及臺南的素蚵仔煎，更吸引了近千位食客大排長，平常不是吃素的貴賓最是驚訝，素食居然也可以有這么多的吃法！Turmeric is particularly popular in southeast asia, where it is used to color and flavor a wide variety of dishes, including soups, sauces, salads, lentils, rice, eggs, fish, and crustaceans
姜黃在東南亞尤其普遍，它被使用在上色和調味各種各樣的菜盤中，包括湯、醬料、沙拉、扁豆、米、蛋、魚，和甲殼動物。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。High concentrations of calcium can be found in dairy, sardines and canned salmon with bones, almonds, figs, calcium - enriched tofu and some dark green vegetables
鈣大量存在於乳製品帶骨頭的沙丁魚和鮭魚罐頭杏仁無花果高鈣豆腐和深色綠葉蔬菜中。分享友人