香姜菜 的英文怎麼說
中文拼音 [xiāngjiāngcài]
香姜菜
英文
viola odorata-
Spices like ginger, garlic and small red pepper are used
上海菜使用姜，大蒜，小辣椒等香料。Scallion and ginger shreds 25g mushroom shreds
蔥姜絲香菇絲冬筍絲榨菜絲25克Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate. dip the cabbage mustard into boiling water and remove, then dip into boiling oil, remove and garnish the chicken. boil soup - stock, add salt, msg, oyster oil soy - sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken
鍋中留底油，放蒜茸蔥段姜花油鴨白菜塊，加湯鹽味精蠔油香油胡椒粉水澱粉，點明油放在煲中，褒至白菜透明入味即可。Saute pork shreds in a wok, drop in chilli shreds, scallion and ginger shreds, saute, add shredded mushrooms, shredded winter bamboo shoots, shredded hot pickled mustard tuber, then add soy sauce, pepper, cooking wine and msg, stir - fry well, pour over the croaker
另鍋下油，煸炒肉絲，下泡辣椒絲蔥姜絲煸炒，再放入香菇絲冬筍絲榨菜絲，加醬油胡椒粉料酒味精炒勻，出鍋后澆在魚上Chilli paste, boiled egg, fried peanuts and slices of cucumber. popular malay lunch and dinner dishes include nasi kandar and mee goreng
藍莓石古仔椰漿柑葉枸杞子香茅黃姜香蘭菜等。Clean the chicken, and put into a casserole with pork chops and ham, add water and bring to the boil, skim, stew over a low heat to make clear soup. take the cabbage hearts, score the roots with criss - cross diagonal cuts then sald
另鍋下油，煸炒肉絲，下泡辣椒絲蔥姜絲煸炒，再放入香菇絲冬筍絲榨菜絲，加醬油胡椒粉料酒味精炒勻，出鍋后澆在魚上This is " pork small intestines with shredded ginger ". is is made of pork small intestines, young ginger and stalks basil. stalks basil is used quite a lot in hakka dishes
這是姜絲粉腸。是用豬小腸做的。裏面還加有姜絲及九層塔做配料。九層塔的獨持香味深為客家人所喜愛，而被大量用在菜肴中。Gongdelin dishes are characterized by : raw materials to the " three kind of mushrooms ", " six kind of fungus, " " fresh fruits and vegetables ", " class of deep processing of soybean products, " gongdelin makes food or makes production do not use ( chicken, duck, fish, meat, eggs, green onions, ginger and garlic, chives, 蕖 ), all depends on ingredients, the process of processing and cooking techniques, nutrition, create a reasonable delicious, exquisite form, the net - to confound truth delicacies
功德林菜肴的特點是：原料以「三菇」 、 「六耳」 、 「新鮮果蔬」 、 「大豆類深加工製品」為主，製作中嚴格遵守不用「大五葷、小五葷」的規戒（大五葷：雞、鴨、魚、肉、蛋；小五葷：蔥、姜、蒜、韭、蕖） ，全憑配料、加工和烹制過程的技法，創出一道道營養合理，鮮香純正，造型精美，以假亂真的凈素佳肴。Mix cornstarch, cooking wine, salt, pepper and vinegar in a bowl to make a sauce. stir - fry chicken shreds in pea - nut oil, drop in scallion, ginger, garlic slices and pockled chillies, stir - fly till the flavor comes out, drop in bamboo shoot slices and celery, pour in the sauce, stir - fry
水澱粉料酒鹽胡椒粉和醋在碗中兌成味汁，用花生油將雞條炒散，放入蔥姜蒜片和泡辣椒，炒出香味後放入冬筍條芹菜，下入兌好的碗汁，翻吵幾下即成。Use herbs or spices such as ginger, spring onion, garlic or dried tangerine peel, etc., ( western herbs like parsley, coriander, pepper, etc., ) as seasonings, or garnish food with carrot or corn to make dishes more attractive
選用天然調味料如姜、 ? 、蒜、果皮等及不同顏色的食物配料如粟米、甘筍等來增加?菜的色香味。分享友人