增加香味 meaning in Chinese

tart up

Meat is basted to keep it from drying out and to improve its flavour
烤肉时润以脂油使不致烤焦并可增加香味。
Traditional ethnic use : cinnamon is an important ingredient in garam masala , the indian blend of warm spices used to add extra flavor to curries towards the end of cooking
传统的民间使用方法：桂皮是印度五香咖喱里不可少的一种成份，在印度，当许多菜做好的时候，就用桂皮来为其菜肴调试味道及增加香味。
Flavor can be enhanced with seasoning salt and pepper would be the most traditional - and any other ingredients available in the kitchen , some could be added but a well sealed pot on a low heat will probably have enough moisture within the meat , onion and potatoes , enhancing and mingling the flavors rather than washing them away
你可以加一些佐料来增加香味，最传统的做法就是加盐和辣椒，以及其他一些厨房里常见的配料，罐子最好是密封了以后放在低温的火上烤，这样可以保留肉，洋葱和土豆的汁液，加强味道，而不会让味道失去。