cook a chicken 中文意思是什麼

cook a chicken 解釋
煮一隻雞
  • cook : vt 1 烹調，煮，燒（食物）。2 〈口語〉虛報，竄改（賬目等），捏造（報告等）。3 〈美俚〉損壞，破壞。...
  • a : an 用在以母音音素開始的詞前〉 indefinite art 1 〈普通可數名詞第一次提到時，冠以不定冠詞主要表示類...
  • chicken : n （pl chicken chickens）1 雞雛，小雞；〈美口〉雞。2 雞肉，童子雞。3 小海蝦。4 小兒，娃娃。5 〈美...
  1. In a hot pan, melt the butter and fry the onion & tomato paste, thus add all the remaining ingredients aside bay leaves and chicken stock to cook together

    燒熱平底鍋，先融化牛油，炒香洋蔥和茄膏，再把月桂葉及清雞湯以外的其餘所有材料加入一同拌炒。
  2. Americans cook out more than twice a week during the summer months, but if you re lifting charred chicken and well - done burgers off the grill, you could be putting your stomach in jeopardy

    在夏季，美國人平均每星期吃兩次以上的戶外烤肉。如果你時常享用熏烤的雞肉和漢堡，你的胃將處在高度危險狀態。
  3. Place chicken on a rimmed baking sheet ; cook until skin is very dark and crispy, 20 to 25 minutes

    將雞肉放在一帶邊框的烤盤上加熱20到25分鐘，直至表皮顏色變深、口感酥脆。
  4. Heat oil in a wok over a high heat til 8 - fold hot, drop in the chicken slices, shredded ginger, and chilli powder, saut for a while, season with vinegar, cooking wine, salt and wild pepper powder, add soup - stock, cook till the soup is concentrated, drop in scallion sections, thicken

    魷魚剞十字花刀，切成長方形的片，在70水中汆成筆筒形，放堿水中浸30分鐘撈出，漂去堿味，加調料濕澱粉入味後下8成熱油中汆熟撈出。
  5. As a rule of thumb, you should cook a chicken for 20 minutes for each pound that it weighs.

    憑經驗估計，每磅雞肉應烹調20分鐘。
  6. At 50 degrees, you can cook a chicken

    到了50度，你就可以把雞煮熟了
  7. As a rule of thumb, you should cook a chicken for 20 minutes for each pound that it weighs

    憑經驗估計，每磅雞肉應烹調20分鐘
  8. Mary alice : ( v. o ) lynette had a great family recipe for fried chicken. of course, she didn ' t cook much while she was climbing up the corporate ladder

    瑪麗.愛麗斯： （畫外音）林內特的炸雞有祖傳秘方。當然，事業蒸蒸日上的時候她是很少做飯的。
  9. Stir - fry the onions and add in diced chicken. cook for a while before adding in diced potatoes and appropriate amount of water

    先爆香洋? ，然後加入雞肉粒略炒，再加入土豆及適量清水。
  10. The award - winning dishes for poultry : roasted chicken with garlic sauce and seafood crab : deep - fried stuffed crab meat in shell with sauteed crab claws were presented by chef mak wai ming, sous chef of golden bauhinia while the dim sum : steamed shrimp dumplings with a green coat, deep - fried spring rolls with roast duck and preserved vegetables, baked egg tarts, and steamed barbecued pork buns were presented by chef li kam sing, no 1 dim sum cook. as part of its two - year city of life : hong kong is it ! campaign, the hktb organised the best of the best culinary awards to reward the finest of chinese cuisine

    經過第一及第二輪由臥底試食大使多次秘密突擊測試，金紫荊粵菜廳于所參加的三個組別均順利入選決賽，由麥偉明師傅所烹調的金牌蒜香吊燒雞、黃金乾坤蟹及李錦星師傅精心炮製的點心（大會指定參賽點心：蝦餃、叉燒飽、春卷及蛋撻）先奪取金獎，再於十月十六及十七日的第三輪比賽中，各參賽者即場一顯身手，最後麥師傅的金牌蒜香吊燒雞及李師傅的巧手點心榮獲至高榮譽金獎。
  11. The chicken will cook more rapidly in the boiling water if holes are pricked in it with a fork first

    可先用叉子在雞胸肉上戳幾下，再放入沸水中煮，容易煮熟。
  12. Remove chicken from marinade. cook on a hot grill for about 5 minutes on each side, or until cooked through. remove from the grill, and let stand for 5 minutes

    將雞肉從淹汁中拿出，放到烤箱里，每個面各烤五分鐘，直到它完全烤透，再從烤箱拿出，冷卻五分鐘。
  13. British politicians in the past have celebrated the seeming lack of a " national " cuisine as indicative of the country ' s integration of different cultures. then - foreign secretary robin cook said in 2001 that chicken tikka masala, an adaptation of an indian dish to suit the british palate, was britain ' s " true national dish "

    英國一些政治家過去曾提出，英國缺乏具有「民族特色」的菜肴，說明該國兼容並蓄了各種不同的飲食文化。 2001年時，英國當時的外交大臣羅賓庫克曾表示雜燴瑪沙拉雞，對一道印度菜加以改良，以適應英國人口味的菜肴是英國「真正的國菜」 。
  14. Add stock and tomatoes, bring to a boil, and cover. cook on medium - low heat for about 20 minutes ; remove chicken, and set aside

    加入雞湯和番茄，蓋蓋煮。中低火煮大約20分鐘；取出雞肉，放在一邊。
  15. Add a little salt to boiling water and cook chicken breast in the water until done. remove and cool, then shred with hands. combine seasonings well to make sauce. remove and discard seeds from chili pepper, then shred

    沸水中加少許鹽，放入雞胸肉煮熟，取出放涼，用手撕成絲條狀備用；調味料混合拌勻成醬汁；辣椒去籽，切絲備用。
分享友人
分享到 Line

分享到臉書