雞塊湯 的英文怎麼說

中文拼音 [jīkuāitāng]
雞塊湯 英文
chicken chips soup
  • 雞 : （家禽的一種, 也叫家雞） chicken
  • 塊 : 名詞（古時佩帶的玉器） penannular jade ring （worn as an ornament in ancient china）
  • 湯 : 湯名詞1 （熱水; 開水） hot water; boiling water 2 （專指溫泉） hot springs3 （食物煮后的汁水） so...
  • 雞塊 : chicken chip
  1. Chicken soup a la caucasus

    高加索雞塊湯
  2. Noodles soup with chicken chips

    雞塊面條湯
  3. Rice soup with chicken chips

    雞塊大米湯
  4. Seasonings ： 1 tbsp light soya sauce, 4 tbsps dark soya sauce, 1 / 2pc slab sugar, 1 cup chicken stock

    調味汁：生抽1湯匙、老抽4湯匙、片糖半塊、清雞湯約1杯。
  5. Spread the rest of the chicken paste on an oiled plate, trace life in the paste with minced mushrooms, steam for 10 minutes. steam the coated chicken pieces, cut into slices, steam again for 8 minutes, transfer to a place " life " on top, decorate with mushrooms slices and bird nest pieces. bring the soup to the boil, skim, pour into the plate

    白煮雞拆去骨頭，撕碎加料酒，精鹽腌入味將雞料的2 3攤在白煮雞塊上，余料攤在抹了油的盤內成圓形，劃出「疆」字，填入香菇末，上籠蒸10分鐘，將蒸好的肥雞改成小象眼塊，再蒸8分鐘，扣入缽「疆」字放在雞塊上，口蘑燕菜擺四周，三套湯燒開去沫，注入缽即成。
  6. Use a mould to press the sea cucumbers into 10 toad shapes, score the belly with crisscross cuts, put the " toads " into clear soup, add msg, salt, stew till done and remove. shred the ham, dried mushrooms, bamboo shoot slices and shrimps, mix with minced chicken, salt, mgs and pepper to make a filling

    把餅切成長方塊，雞肉肥膘捶成茸泥后打上勁，加肥膘泥雞蛋清4個打勻，加蔥薑汁味精澱粉30克拌勻，分2 - 3次放入雞清湯，打至發亮成雞泥。
  7. Diced chicken noodle soup

    雞塊面條湯
  8. Consomm with chicken and vegetables

    青菜雞塊湯
  9. Chicken soup western style

    高加索雞塊湯
  10. Chicken soup with vegetable

    素菜雞塊湯
  11. Chicken and rice soup

    大米雞塊湯
  12. Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate

    三黃雞用油湯浸熟，去骨起肉切塊，然後碼盤中。
  13. Steep the snake slices in salt, msg and flour for 20 minutes, then stir - fry in 4 fold hot oil

    三黃雞用油湯浸熟，去骨起肉切塊，然後碼盤中。
  14. Thus, a bone with lousy meat of chicken that makes the boiler steam leave, the fresh meat of soup is delicate, can keep the original flavor and nourishments of the chicken

    從而，使汽鍋蒸出的雞塊肉爛骨離，湯鮮肉嫩，最能保持雞的原味和營養。
  15. B. the juicy japanese fried chicken ( 3 pieces, nt $ 90 ) comes with cabbage slices and japanese he - feng dressing. golden barbecued pork fried rice ( nt $ 90, with soup ) is another satisfying choice

    一定要品嘗的日式炸雞（三塊， 90元）多汁的口感，搭配高麗菜絲與和風醬汁，好吃極了！黃金叉燒炒飯（ 90元，附湯） ，粒粒分明飽滿的金黃飯粒，同樣超人氣。
  16. Mince some of the ham, stir in egg white ; slice the rest. bone the boiled duck and cut it into rectangular slices. de - vein and mince the chicken fillets, add egg white, soup stock and salt to make a chicken paste, spread into a circle on an oiled plate, trace wish in the paste with the minced ham, steam for 8 minutes, pick out the chicken paste

    火腿切末，加蛋清調勻，剩餘的火腿切片白煮鴨拆去骨頭，切成長方形塊，雞裡脊去筋制茸，加蛋清高湯精鹽攪成雞料，攤在抹了油的盤子上劃出「萬」字，添入火腿末蒸8分鐘，剔去「萬」字的其餘部分。
  17. Since steam familiar the chicken pieces, again in the pot become the bead of water, becoming the soup juice

    既蒸熟了雞塊，又在鍋內凝成水珠，成為湯汁。
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