查询词典 pepper oil

Pour a few oil in bowl, after heating, put in the egg in the bowl carefully, can be in at this moment of the egg all round asperse on the hot water of a few, poached eggs will more complete, more beautiful, asperse on a few salt, pepper, when ripe the poached eggs that fills an edible later is part of bosseyed decoct yoke do not have completely ripe, its slippery light touch is dye-in-the-wood nevertheless, a lot of people love to eat; If wait for poached eggs one side ripe, turn over a face to continue the poached eggs with ripe decoct calls two sides decoct at this moment because the brim is in in boiler heating time is longer, can produce cooking phenomenon so, mouthfeel is more fragile, this is another kind of our choice.

倒一些油到锅子里，加热后，把碗里的鸡蛋小心放进去，这时可以在鸡蛋的四周洒上少许的热水，荷包蛋将会更完整，更漂亮，洒上少许盐。胡椒粉，等到熟了以后盛起食用的荷包蛋是单面煎蛋黄部分并没有全熟，不过它的滑嫩感十足，有许多人爱吃；假如等荷包蛋一面熟了，翻面继续煎熟的荷包蛋叫做两面煎这时边缘因为在锅中加热的时间较长，所以会产生焦化现象，口感较脆，这又是我们的另一种选择了。

Duck and pig fat, pepper, vegetable oil with cook, fried dry moisture, then add salt, soy sauce mix, adding water, the balefire is cooked ten minutes, there is overflow aroma, and then join the big red slice.

鸭肉和猪肥肉、花椒、植物油一起爆炒，炒干水分，再加入盐、酱油拌匀，加入清水，大火煮十几分钟，有香气溢出，再加入大红椒切片。

Better yet, pass on the oil and sprinkle your salad with wine vinegar, balsamic vinegar or a squeeze of fresh lemon juice and a little pepper and salt.

然而，更好的是沙拉里不放油，而是洒上一点酒醋、香油醋或是挤一点柠檬汁及加入一点楜椒和盐就够了。

For Greek Vinaigrette , in a screw-top jar combine 2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice;1/8- teaspoon salt; and1/8- teaspoon pepper.

维纳格雷酸辣沙司的制法：将2勺橄榄油或色拉油、勺柠檬汁、/勺的盐和胡椒放置一个拧盖的罐子里，合上盖后摇匀即可

Fries does the river fish to be fastidious very much, before putting into the pot, soaks with 60 degree about warm boiling water the dried fish 5 minutes, after fishing, under the fragrant wok with cooking oil fries crisply, Canada does seasoning again and so on hot pepper, ginger, adds the right amount water, the flame cooks in a covered vessel slowly does, adds the stand oil accent to mix, then edible, if before the food, steams a meeting in the rice cooker, the flavor is better.

炒干河鱼很讲究，下锅前用60度左右的温开水将干鱼泡5分钟，捞起后下香油锅重新炒脆，再加干辣椒、生姜等佐料，加适量的水，小火慢慢焖干，加熟油调拌，即可食用，食前若在饭锅蒸一会，味道更佳。

I produced "Lin master" brand series of pickles have: sweet-sour radish, sweet sauerkraut stroke, water Douchi, oil radish crisp, hot wire, multi-flavor sauce, assorted vegetables, Babao vegetables, garlic sauce, ginger sauce, soy sauce beans, onion sauce,category, green pepper sauce, butter radishes, Spiced carrot, red chili sauce, sweet garlic, sweet ginger, sweet peppers, sweet red peppers, sweet onion, oil fermented bean curd, pickled vegetables, such as fish feed more than 20 varieties, production process strictly, the production of fine, and the latest technology, after sterilization, vacuum-packed form.

我公司生产&林师傅&牌系列酱菜有：甜酸萝卜、甜酸菜杆、水豆豉、红油萝卜脆、香辣丝、多味酱、什锦菜、八宝菜、酱大蒜、酱生姜、酱豆角、酱荞头、酱瓜类、酱青椒、酱萝卜、五香萝卜、鲜红辣酱、甜大蒜、甜生姜、甜青椒、甜红椒、甜荞头、红油腐乳、酸菜鱼料等20多个品种，生产工艺严格，制作精细，并经过最新技术灭菌，真空包装而成。

In a clean wok and Canada three times the usual cooking oil, oil heat, and put it into the three key豆瓣 until fragrant, add ginger, garlic, onions, peppercorns, chilli powder and dried red pepper stir-fried small fire.

3，另起锅，加拿大3倍于正常的烹调油，油热，投入三个关键豆瓣，加姜，蒜，葱它，胡椒，辣椒粉，干红辣椒炒小火。

Heat oil in pan, put Congjiang silk, garlic slice Baoxiang, Dusi joined the stir, cooking into the cooking wine, salt, MSG Khan ginger, vinegar, pepper, and stir coriander, sesame oil can be poured.

锅入油烧热，放葱姜丝，蒜片爆香，加入肚丝翻炒，烹入料酒，加盐，姜汗味精，醋，胡椒粉，香菜翻炒，淋香油即可。

Hunan people especially love to cook and 1,690, 1,419 former, the latter hot and sour, coupled with the Hunan chefs here are good at controlling the hot and sour, master Pepper "get-flavor without style" characteristics, enabling the separation of hot and sour desalination concentration, severity levels, in dish and cover downward tendency, Wu Xian, seafood, fresh bamboo shoot, fresh bacteria, and the Hunan specialty lobster sauce, Lap-mei, tea oil, the flavor of the oil, etc., can overflow from spicy to the permeability.

湖南人尤爱用剁椒和泡椒，前者鲜辣，后者酸辣，加之这里的湖南厨师们都擅长驾驭酸辣，掌握辣椒&盖味而不抢味&的特性，能使酸辣分出淡浓、轻重层次，在辣味的掩盖下调和百味，湖鲜、海鲜、鲜笋、鲜菌，以至湖南特产的豆豉、腊味、茶油、菌油等等风味，都能从辣中透溢出来。

Tang Mian flesh is meat, add flour in the amount of salt and pepper noodles, hot oil, oil temperature should be moderate, not too high and will prevent the hot flour paste, and the second step is to face a good hot rolled up into a good In the face of the quarter, rolling up flange, a circular made into a special sub-branded over the roast, no smell of fuel used for charcoal, grilled over time continue to Cayou warming, can be cooked.

肉瓤是烫面，在面粉中加入适量的花椒面和食盐，用油烫制，油温要适中，不可过高，防止将面粉烫糊，第二步是将烫好的面裹进醒好的面季中，翻边推擀，做成圆形，放入特制的烙子上翻烤，燃料用无异味的木炭为好，翻烤时不断擦油增温，熟透即可。

Do you know, i need you to come back

你知道吗，我需要你回来

Yang yinshu、Wang xiangsheng、Li decang,The first discovery of haemaphysalis conicinna.

1〕 杨银书，王祥生，李德昌。安徽省首次发现嗜群血蜱。