cooked fish meaning in Chinese
熟鱼
Examples
- Polly and david don ' t eat meat . let ' s cook fish
波利和大卫不吃肉。我们烧鱼吧。 - I like to cook fish . fish . i like to eat fish . fish
我喜欢做鱼。鱼。我喜欢吃鱼。鱼。 - Xiang jiang restaurant serves tanjiacai , sichuan and cantonese dishes ; the skillfully cooked fish maw and shark fins are quite famous . it will meet the guests different tastes
香江苑中餐厅主营正宗的官府菜肴及川粤精品菜式，尤以烹制鲍鱼鱼翅和官燕等高档菜品见长，适合宾客的不同口味。 - Their love of seafood has also given rise to many different ways of preparing and cooking fish - for instance , the quintessential yellow croaker cooked either in sugar vinegar sauce or with garlic and ginger
上海菜里包点面条和饺子往往是主角，米饭只是其次。上海人对海鲜也情有独锺，例如黄鱼也有多款炮制方法，多以糖醋烹调。 - He explains why microwaves cook fish well and meat poorly ( they heat only water molecules , and those to just below boiling : in other words , they poach , producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables , driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely , then just pour it back in , whisking constantly
他解释了很多厨房内的问题，为什么用微波炉烹饪出的鱼味鲜色美，而做出的肉却难以下咽（微波炉只对水分子有加热的作用，而加热的程度仅低于沸点：换言之，这是一种用热水煮的过程，所以烹饪出的鱼会多汁，而肉却味道一般） ；为什么仅在上菜之前的那一刻才给沙拉添加拌料（因为油会浸入保护蔬菜的薄弱表层，并迫使蔬菜内含有的对光线有折射作用的空气，这样蔬菜就具有了最本质的颜色） ；土豆为什么通过油炸才味道最佳（因为油炸过程中，大量的淀粉与糖份会浮出到土豆的表面） ；以及为什么给蛋黄酱解冻的最简便的方法是先把酱倒出来，等内含的油完全分离之后，然后把酱倒回瓶子里，再不停地搅拌。