烧干

I added a piece of kombu to some water and brought it to a boil, turned off the heat and added the dried bonito shavings.

我添加了海带一块些水，她把它烧开，关闭的热量并增加了干鲣鱼干。

Best with carbonado, fried chicken, roast geese, baked fish, or bacon dishes.

最佳配食烧鸡、烧鹅、干烧鱼或烟熏肉类。

The red oil principal constituent is also the hot pepper surface, I boil the system red oil the concrete procedure: Adds 10 grams star anises, 10 grams Chinese cinnamon 15 kilogram salad oils, burns to 60% heat when leaves the fire, adds 1500 grams to do the hot pepper surface, 50 gram fragrant onion sections, 30 grams corianders, burns down 2 minutes after the fragrance overflow filters namely becomes, some chefs to cause the red oil the luster to be redder brightly also will boil in the system process to join 500 grams purple grasses.

红油的主要成分也是辣椒面，我熬制红油的具体做法：将15千克色拉油加10克八角、10克桂皮，烧至六成热时离火，加1500克干辣椒面、50克香葱段、30克香菜，中火烧2分钟至香气溢出后过滤即成，有的厨师为了使红油的色泽更加红亮还会在熬制过程中加入500克紫草。

Compared three ceramic with frit performance of body, the study found that

对比了三种陶瓷烧结体的性能，研究发现，纯的氧化锆粉体烧结所需温度较高，且烧结密度相对较小，粉体干压不易成型，烧结体易断裂，晶粒发生分裂，不适合制备成型材料。

Hunan Liu Yupei: The Hunan cuisine "hundred change" the red pepper Does the red pepper by the long angular hot pepper (line hot pepper, two catty strip hot pepper to be possible) to be made,"the gongbao chicken","the hot pepper pig's intestines","the hand rips the cabbage","to cook in soy the cucumber" and so on vegetable general uses is this kind does the hot pepper, use time needs to fry the fragrance in the oil, the cardinal principle process is first: The pot puts the bottom oil to burn to 30% heat, drains the hot pepper, the salt, the flame fries the fragrance to assume to the hot pepper seal brown, under enters raw material again.

干红椒由长角形辣椒（线辣椒、二斤条辣椒均可）制成，"宫保鸡丁"、"辣子肥肠"、"手撕包菜"、"炝黄瓜"等菜一般使用的就是这种干辣椒，使用的时候需要先在油中炒出香味，大体的过程是：锅放底油烧至三成热，放干辣椒、盐，小火炒出香味至辣椒呈深褐色，再下入原料。

The occurrence of deleterious alkali-carbonate reaction and performance of certain aggregates were determined by detailed petrographic examination of the aggregates in destructive concrete'structures.

在对材料制备过程的研究中，通过对溶胶—凝胶过程及干凝胶不同烧成温度的物相变化的研究，结合热力学函数方法的计算结果，提出了多组份溶胶的形成过程、溶胶的干燥过程、凝胶的烧成过程中的主要物相的生成反应。

It can effectively eliminate lubricant burn, dark gas discharge and oil waste, prevent from "dry-rub" in winter and "half-dry-rub" in summer or lubricant unavailing.

消除烧机油、冒黑烟、耗油大等现象，减磨抗磨可有效地防止引擎在冬季冷启动时产生&干磨&和夏季高温或机油变质失效时的&半干磨&情况的发生。

They like to have Xiangsu duck dishes pot roast duck green pepper meat spicy Jiding dry fish fried shrimp fried spinach.

他们喜食的菜有香酥鸭、锅烧鸭、青椒肉片、辣鸡丁、干烧鱼、炸大虾、炒菠菜等。

I plant the production of calcined petroleum coke, petroleum coke used for high-quality raw materials delayed by 9-storey, six fires burning tank inverse Calciner, the high temperature of 1280-1300 degrees from dry distillation.

我厂生产的煅烧石油焦采用优质延迟石油焦为原料，通过九层火道六罐式逆烧煅烧炉，经1280-1300摄氏度的高温干馏而成。

Germany is the art of its variety, this will fundamentally a low-long-chef for the survival of their gold content of the market, the deepest feelings of their own kitchen-or the situation, with the same technology market was the lack of comparison to other cuisine The harmonization of norms of the market dynamic, first paid no attention to "the world such as small cooked fresh," it simply the word, creating the revitalization of Brand-kitchen-come first-served awakening chef de cuisine, not only upgrade skills, and spiritual needs of kitchen Germany, it is imperative that with the market screening, to be based from the start with, this matter is as essential to their kitchen to kitchen to self-cultivation, and the real chef who not only language but also to be used carefully Their situation to complete any of the beautiful dishes described, in recent years, talking about the catering industry within and outside the culture more and more, has also set up a wide range of research will be like, as an academic study, this, I think that deep Wei, Yi Utah 30 years ago, I followed as the father of one party chefs, chef at the outskirts of Chengdu Huayang a farm, his father Chef when I start, as was the object of that time, his father often As Niuguisheshen to criticized and denounced, is one of incrimination has been a well-known Zou Zipai private kitchen, and criticized and denounced Renru to accept the end of hope can be better comment to the rebels to their cooking, At that time my father often Fuzhao head repeatedly told, will do what is the other line cooks dry, but each time his father Renru for rebels who cook up the dishes are all highlights, Silk Bugou This Daorang adult years I shall understand that this may be the chef de bar, it is Yidebaoyuan Then, I really want to shake off family skills, dry point level, but overall I also can not cook to Wang Qing, the more its people despise and Bufen, who cooks for the next Jiu Liu said the people they do not know, the next Jiuliu What is not in all cooks, and why the system's contribution to cuisine, but also the people can not afford to do SUI I have suffered, Huang deep sense of business after I had promised a wish, I should not only serve the kitchen line, but also for the kitchen to the development and feel proud and elated, such as cooking guide me on it and make contribution to the cause of their fathers Hard work, in addition to the cause of prosperity Yan Wei, also comfort for the kitchen to numerous grievances life predecessors, that engage in this kind of a warning to clear the kitchen to cook things are by no means purely Shaocai Cook, but the real sentiment of the blending of life Wuwei is required for each entry-chef of a scholarship.

其艺其德可谓五花八门了，这样也就从根本上隆低了川厨们赖以生存的市场含金量了，感受最深的还是川厨们自身的处境，与之相同场竟技的其它菜系比较缺少了统一规范的市场活力，先不讲&天下事如烹小鲜&，那只是纯粹的一句话，打造川厨品牌形象振兴厨艺先得觉醒厨德，既提升技艺，更需要修行厨德，这是当务之急，有了市场的筛选，更需从基础说起了，这就是做为事厨者们必不可少的厨行修行了，而真正的厨者不是只用语言而是更要用心用情去完成自己任何一次美丽的菜品描述的，近年来，行业内外谈论饮食文化的越来越多了，还成立了各式各样的研究会之类，当作一门学问研究了，对此，我深以为慰，犹忆三十年前，我尾随作为一方名厨的父亲，就厨於成都华阳郊外的一家农场工作，父亲主厨我当下手，作为被那个年代改造的对象，父亲经常被当作牛鬼蛇神来批斗，其罪之一就是曾为某知名走资派做过私人厨事，而批斗完了还要忍辱接受可以被改造希望较好的评论，去给造反派们做饭，那时父亲经常抚著我的头顶一再叮嘱，干什麼都行，就是别乾厨师这一行，然而，每次父亲忍辱为其造反派们烹调出来的菜肴却都是可圈可点，丝丝不苟，这倒让我成年后多年都不得明白，这或许就是厨德吧，是以德报怨吧？再后来，我也的确想摆脱家传技艺，干点别的，可是，我总也忘情不了厨行，更为其被人鄙视而不忿，那些称厨师为下九流的人他们其实并不知道，下九流中什麼都有就是没有厨师，而为什麼制出美食贡献的人，却总也被人睢不起呢？我有身受，深感惶感，从业后我曾许了个心愿，我不仅要服务於厨行，更要为厨行的发展而扬眉吐气，如引导我走上为之烹饪事业贡献力量的父辈们努力工作，除了为事业的兴旺发达欣尉之外，还要告慰无数为厨行委屈终生的前辈们，搞明白了这样的一个忠告，才能清楚厨行的事厨者决非只是单纯的烧菜煮饭，而是真正感悟人生五味的调合才是每个川厨入门必修的一门学问。

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。