炸菜肴

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现在，咯扎菜肴已经成为唐山人民喜爱的独特美味，醋溜咯扎、烩咯扎、炸咯扎、焦溜咯扎，玻璃咯扎，炒咯扎，咯扎签子、糖醋咯扎等等，据说能做一百多道菜，很有特色，摆在餐桌上，质高形异，色美味香。

Raw material carries in the need that make when the dish of short flee in terrorfry in deep fat or oil of this flavour, if join many Ji Shifen, although can add the colour and lustre of dish and crisp touch, but this flavour that suckles fragrance and fruit fragrance to be able to mask raw material however, make dish loses characteristic, actually, if use another Peng loose agents,cook this kind of cooked food, add again grace agent, can avoid

在制作需要保持原料本味的酥炸菜肴时，若加入大量的吉士粉，虽然可以增加菜肴的色泽和松脆感，但奶香味和果香味却会掩盖原料的本味，使菜肴失去特色，实际上，烹制这类菜肴若是用另外的膨松剂，再添入增色剂，即可避免

Emma: That's minestrone, is that all right sir?Hugh: Yeah, that's fine, and for the main course could I have the chicken please?

第二道菜是主菜，fish and chips是鱼和炸土豆条，它同&roast beef and york shir pudding——牛肉布丁&、&shepherd spie——牧羊人的馅饼&一样，都是典型的英国传统菜肴。

Most varieties of poultry chicken dishes, with chicken, turkey, chicken bamboo can be boiled, fried, grilled, braised, the main yellow gravy sauce, curry sauce, cream sauce.

禽类菜肴品种最多的是鸡，有山鸡、火鸡、竹鸡，可煮、炸、烤、焖，主要的调味汁有黄肉汁、咖喱汁、奶油汁等。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。