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贝夏梅尔调味白汁

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Theestablished French classifications of clear soups are bouillon and consommé.Thick soups are classified depending upon the type of thickening agent used: purées arevegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream ; creamsoups may be thickened with béchamelsauce ; and veloutés are thickened with eggs , butter andcream.

已确立的法式分类中清羹汤是肉汤和清炖肉汤,浓羹汤又按照使用的食材而划分为:素糊是用淀粉增稠的蔬菜羹汤;海味奶油浓汤是由海贝酱和蔬菜制成,用奶油增稠;忌廉羹汤可能由贝夏梅尔调味白汁;而白汁沙司则用蛋,牛油和奶油增稠。

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So that more consumers can enjoy more delicious quality, technology is even better than wine.

让更多的消费者可以品尝到品质更为鲜美,工艺更为精湛的葡萄酒。

Open it in your favorite text editor .

在你最喜爱的文本编辑器中将它打开。

Bone skid in the ischial defect.

30°,将股骨端插入坐骨槽中。