flour sauce信息详情
面酱
flour───n.(Flour)人名;(法)弗卢尔;vt.撒粉于;把…磨成粉;n.面粉;粉状物质
leguminous flour───豆科面粉
sauce───n.(Sauce)(西)绍塞;(法)索斯(人名);n.酱油;沙司;调味汁;vt.使增加趣味;给…调味
flour sack───面粉袋
bromated flour───溴化面粉
bread flour───面包粉;高筋面粉
the flour───面粉
at flour───面粉
teosinte flour───特奥辛粉
In French cooking, the flour and butter, which act as a thickening agent for the sauce, are alwayscooked slowly together for several minutes before any liquid is added.───法式烹饪中常用面粉和黄油作为酱汁的增稠剂,一般在加水,牛奶或高汤之前先将黄油和面粉混合并慢慢加热几分钟,做成油面糊。
flour sauce with water may help decrease the amount of oil used when cooking.───少量生粉和水作芡汁可减少烹调时的用油份量。
The article discusses technique of enzyme red flour sauce and customers who suitable consume this kind of products.───本文论述了酶法制作红面酱的工艺以及适合消费的群体。
Adding corn flour sauce with water may help decrease the amount of oil used when cooking.───用少量生粉和水作芡汁可减少烹调时的用油份量。