鹽籠 的英文怎麼說

中文拼音 [yánlóng]
鹽籠 英文
shiokago
  • 鹽 : 名詞1. （食鹽; 鹽類） salt 2. （姓氏） a surname
  • 籠 : 籠Ⅰ名詞1 （籠子） cage; coop 2 （籠屜） steamer 3 （筐; 籃） basket Ⅱ動詞[方言] （把手放在袖筒里...
  1. Add caterpillar fungus and clear chicken soup, stew over a high heat for 2 hours till the soup is concentrated, transfer to a chinese steamer and steam for half an hour

    在另一碗中加上湯，鹽，花旗參片，冬蟲草，枸杞子，味精，薑末調好后倒入碗中，上籠蒸2小時即成
  2. Sprinkle salt onto the fish slices and coat with flour on both sides, cover with shredded ham, dried mushrooms, bamboo shoots, ginger and scallion, roll into fish rolls, steam for 5 minutes, place on palm leaves on a plate

    魚肉片成30片，火腿冬菇玉蘭片切絲魚片碼鹽，兩面拍上碘粉，放上火腿絲冬菇絲玉蘭片絲姜絲蔥絲捲成卷裝盤，上籠蒸5分鐘取出
  3. Insert a chicken bone into the narrow end of each. heat the lard to 60 hot in a wok over high heat and fry the legs until they are well - done. scoop them up and place them on a plate

    鍋置中火上，下高湯燒沸，加入精鹽味精雞精攪勻，沖入湯碗中，上籠屜用旺火蒸30分鐘，至熟即成。
  4. Complexes 3 and 4 are two cage - like mixed - valent polyoxovanadates, which possess the same oxo vanadium clusters composed of spherical [ viv8vv7036c1 ] 6 " cage with a cl " ion encapsulated

    化合物3和4是兩個籠形混價多氧釩酸鹽。它們具有相同的包裹著cl -離子的籠形[ viv8vv7o36cl ] 6 -釩氧簇。
  5. Method : scald the cleaned turtle and chicken, put salt, scallins, ginger and cooking wine in a bowl to steam

    製作方法：將甲魚和雞一燙，洗凈。放入碗內，加鹽、蔥、姜、料酒，上籠蒸熟即成。
  6. These included the fish culture zones at leung shuen wan, kau sai, kai lung wan, tai tau chau, ma nam wat, lo tik wan, sok kwu wan, yim tin tsai, yim tin tsai ( east ) and yung shue au

    這些養魚區分別位於糧船灣、 ?西、雞籠灣、大頭洲、麻南笏、蘆荻灣、索罟灣、鹽田仔、鹽田仔（東）及榕樹凹。
  7. 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。
  8. Then add shark fins and pour in chicken soup with appropriate amount of salt. lastly, place the cup into the steamer for about 40 minutes of simmering before serving

    5接著擺放魚翅，倒約9分滿的雞湯及鹽入盅內，最後入籠以小火煨約40分鐘后即可取出食用。
  9. Add the refined salt, gourmet powder and chicken extract to the boiling soup and stir them. pour the soup into the bowl and then steam the bowl in a steamer tray over high heat for 30 minutes

    鍋置中火上，下高湯燒沸，加精鹽味精雞精紹酒攪勻，沖入蓋碗中，上籠用旺火蒸20分鐘，拾去薑片即成。
  10. Steam the 4 cylinders for 5 minutes, remove and cut into round slices, " coins ", put them into into a bowl, pour in clear soup, add salt, steam till hot, drain the soup and put the " coins " on a soup plate

    共4卷，上蒸籠5分鐘取出，切圓片碼在碗內，澆清湯鹽，上蒸籠熱取出，扣在大湯碗內，潷出湯汁。
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