ginger wine 中文意思是什麼

ginger wine 解釋
姜水甜酒。

  • ginger : n. 1. 生薑，姜。2. 姜黃色；〈英俚〉（頭發的）赤色，赤毛（人）。3. 〈口語〉精神，氣魄。vt. 1. 使有姜味。2. 使有活力，鼓舞。
  • wine : n. 1. 葡萄酒；酒。2. 果酒。3. 〈英國〉（大學生晚餐后的）酒會。4. 【醫學】葡萄酒溶劑。5. 葡萄酒色，暗紅色。vt. ,vi. 用葡萄酒招待；（請…）喝酒。
  1. Add chill bean sauce, scallion, ginger, minced garlic and soup, salt, msg, pepper and cooking wine. when the fish heads are done, add bean sheet jelly, bring to the boil, thicken, sprinke with garlic shoots

    再加少許豆瓣蔥姜蒜末，加湯燒開后撈去渣，放香菇冬筍片豆腐醬油鹽味精胡椒料酒魚頭熟後放粉皮，湯開后勾芡撒青蒜即成。
  2. Items include great wine gifts, chocolate figurines, edible ginger bread houses, candles and decoration items, christmas pudding, christmas log cakes and more

    我們為您提供了：高檔葡萄酒、巧克力小雕像、可食用的麵包房、聖誕樹的裝飾物、樹根蛋糕等等。
  3. Frankie steams them in white wine and ginger, on a bed of saffron couscous

    我還記得法蘭基把帽貝加上白酒和生薑，下面鋪上肉丸子
  4. Put the duck into a pot, add salt, scallion, ginger, cooking wine and duck soup, tightly seal the pot and steam for 3 hours, pick out the scallion and ginger, add msg and pepper

    甲魚洗凈剁塊，投入開水鍋燙透，加料酒蔥姜胡椒，鹽，燙幾分鐘去腥，取出魚塊，裝入小罐內。
  5. Cut them into small pieces and mix with the ginger wine

    味精少許做法螃蟹洗凈切塊，瀝乾水分，加拌料
  6. Rinse and wipe dry chicken. rub with ginger wine, salt and dark soya sauce, set aside for 10 minutes. deep - fry chicken in medium hot oil until golden brown, remove and drain

    光雞沖凈及抹乾，用薑汁酒、鹽及老抽塗勻，待10分鐘。燒油，把雞炸至金啡色，取出，瀝去油份。
  7. Aji fillet, yellow wine, salt, gourmet powder, spring onion, ginger, sugar, flavor powder

    竹莢魚黃酒鹽味精蔥糖生薑香辛料
  8. In spring, red wine in the bath will help dispel body toxin ; in summer, prunella spike and mint in the bath will reduce body heat, lower blood pressure, remove liver heat, improve eyesight, and clear heat and toxic substances ; in autumn, sulfur added in the spa helps dissolve cutin, soften the skin, remove swells, activate collaterals and alleviate pains ; in winter, coffee and ginger added in the spa may enrich the skin, and make it more resilient

    如：春天紅酒浴有助排除體內毒素；夏天薄荷浴夏枯草浴防火降壓、清肝明目、疏散風熱、清熱解毒之功效；秋天硫磺浴，能溶解角質、軟化皮膚，並有消炎殺菌、通經活絡、祛寒止痛等功效；冬天，咖啡浴、老薑浴使皮膚更光澤、紅潤有彈性。
  9. Soak the scallops for 30 minutes, remove to a soup plate, add cooking wine, scallion and ginger, steam for 30 minutes, let cool, cut into strips

    干貝泡30分鐘瀝干，加料酒，蔥姜蒸30分鐘晾涼裝盤;魚茸糊擠成圓球，逐個放在干貝上滾上干貝絲蒸10分鐘后裝盤
  10. Place scallion strips, ginger strip, lard and cooking wine on top of the fish. steam on a high heat for 15 minutes, put the tench on a plate, remove the scallion and ginger, springkle with sesame oil

    放砂鍋內加八角花椒鹽番茄醬清湯，燒至入味撈出，用鮮荷葉包好，蒸至軟爛取出，撒胡椒粉裝盤即成。
  11. Deep - fry dried hot chillies, when the flavor comes our, remove ; drop in eel shreds, saute for some minutes, add salt, chilli bean sauce, soy sauce, cooking wine, pepper, chilli shreds, scallion, ginger, msg and celery, stir - fry, sprinkle with vinegar, transfer to a plate, sprinkle with wild pepper and ginger shreds

    再放入鱔絲，繼續煸炒一會，加鹽少許豆瓣醬醬油料酒胡椒辣椒絲蔥姜蒜味精芹菜翻炒幾下，滴點醋裝盤，上面撒花椒面和姜絲即成。
  12. 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。
  13. Add scallion, ginger slices and shaoxing rice wine to the tripe, chicken and scallops, steam until the flavor penetrates, then slice

    豬肚雞肉乾貝加蔥結薑片紹酒蒸透入味切片
  14. No need defrost and wash, 1 for bbq directly, 2 put some yellow wine, ginger slice, spring onion and steam for 10 minutes

    不必解凍免洗燒烤用隔水蒸10分鐘，加入米酒生薑片蔥絲蒸食味更佳。
  15. No need defrost and wash, use 1 for bbq, 2 put some yellow wine, ginger slice, spring onion and steam for 10 minutes

    食用方法不必解凍免洗燒烤用隔水蒸10分鐘，加入米酒生薑片蔥絲蒸食味更佳。
  16. Add scallion, ginger slices and shaoxing rice wine to the tripe, chicken and scallops, steam until the flavor penetrates, then slice. cut the cooked chicken and ham into shreds. mash and season the fish, shape into balls, roll in the scallop strips and steam

    魚肉治凈修成梯形，剞花刀至皮，放調料腌20分鐘，粘一層蛋糊，在粘一層麵包屑，下7成油鍋中炸至金黃色，呈葡萄粒狀時撈出裝盤
  17. 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
  18. Finely chop the ginger, add salt and a little wine, leave for a while, squeeze out the juice

    仔姜切細末，加鹽料酒稍腌，潷出原汁。
  19. Mix thoroughly with scallion strips, ginger juice, crab meat, shrimp roe, salt, cooking wine and cornstarch

    放碗中，加蔥薑汁蟹肉蝦子鹽料酒澱粉攪拌上勁
  20. An evening meal personally prepared by pao kuang - hui, a rukai chief, includes mountain boar, wild vegetables, roast sweet potatoes, millet dishes, jinabuwan a dish wrapped in shell - ginger leaves and very sweet millet wine

    這是魯凱大頭目包光輝先生親手做的晚餐，有山豬肉各式野菜烤地瓜小米麻?月桃葉包裹的其那布萬，以及濃甜的小米酒。
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