锅煮肉汁

词组短语

pan gravy

与锅煮肉汁相关的网络例句 [注：此内容来源于网络，仅供参考]

Let's have a look at what Hogwarts students are served at lunch, dinner and feasts:Pumpkin juice seems to be the only drink, water is never mentioned for meals,(although Harry had a drink of water when he woke up in the middle of the night.) Roast beef, roast chicken, fried sausages, stew, casserole, tripe (which McGonagall ironically offers Trelawney in PA), pork chops,shepherd's pie, steak, Cornish pasties, lamb chops, sausages, bacon and steak, steak and kidney pudding, steak and kidney pie, black pudding, sandwiches (chicken and ham, for Harry and Ron in CS); bread, marshmallows and crumpets (Harry and Ron roast them over the Common room fire during the Christmas holidays in PS/SS), baked pumpkin, roast potatoes, jacket potatoes, boiled potatoes, mashed potatoes, chips, Yorkshire Pudding, peas, sprouts, carrots, gravy, ketchup, custard tart, Mint Humbugs, ice cream, apple pies, treacle tart, Spotted Dick, chocolate éclairs , chocolate gateau, jam doughnuts, Trifle, strawberries, jelly, and rice pudding.

让我们来看看霍格沃茨的学生在午餐、晚餐和宴会上都吃些什么吧：南瓜汁似乎是唯一的饮料，水从未出现在任何一顿饮食中，（虽然哈利深夜醒来时喝过水）烤牛肉、烤鸡、炸香肠、炖肉、砂锅、内脏（第三册书中麦格教授给特里劳妮盛过一次）、猪排、羊肉馅饼、牛排、康瓦尔郡菜肉烘饼、羊排、香肠、熏肉和烤鱼、煎肉和腰子布丁、牛排和腰子馅饼、黑布丁、三明治（第二册中哈利和罗恩吃的鸡肉火腿布丁）；面包、蘑菇和圆饼（第一册中哈利和罗恩曾在圣诞节期间在公共休息时的壁炉火上烤着吃），烤南瓜，烤马铃薯，带皮马铃薯，煮马铃薯，土豆泥，薯片，约克夏布丁，豌豆，豆芽，胡萝卜，法式肉酱，番茄酱，奶油馅饼，薄荷硬糖，冰淇凌，苹果派，蜂蜜馅饼，葡萄干布丁，，巧克力奶油蛋糕，果酱面圈，小蛋糕，草莓，果冻和米饭布丁。

First, the Sunburn Astragalus, Guizhi, peony, Zhigancao into filter paper bag, put the pot of water to join Siwan, small heat and simmer 30 minutes, then put to fine cut onion, ginger ground into juice, mixed with the meat dumplings, plus pepper, wine, sesame oil, salt and accompanied to the sticky, take appropriate amount to dumplings.

首先，炙黄芪，桂枝，芍药，到炙滤纸袋，把一锅水加入汐，小火煮30分钟，然后付诸细切葱，姜磨成汁，与肉圆混合，加辣椒，酒，麻油，盐和陪同下，前往粘，采取适当的数额饺子。

Take French Champagne Plum Juice Stewed Duck Chest for example. The duck chest is imported from Australia. Fry the duck chest and stew with champagne, plum juice, Japanese sake, and soy sauce for 30 minutes. Repeat the cooking skill three times and then roast the dish. Finally, add the Balsamico vinegar into the dish. The duck absorbing the sauce tastes tender and succulent.

其中法式的香槟梅汁煨鸭胸，选用从澳洲进口的真空包装生鸭胸肉，热锅后不沾油直接将富油脂的鸭皮放入锅中煎，翻面后再煎红肉，以烙烧的方式封住其肉汁美味，并放入以香槟、梅汁、清酒与少许酱油煮滚的酱汁里关火焖煮三十分钟，重复此步骤三次后再放入烤箱烘烤，再以Balsamico义式陈年老醋拉出优雅线条，甘甜的鸭胸肉充分吸入酱汁的风味，吃起来肉质香嫩，鲜美滋味迷人。