熏干 smoke dry
smoke drying
- 将熏肉丁入锅低火干炒5分钟后倒入调味汁里拌匀。
Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing. - 比如,我们可以把盐搓在肉上,或是晒干,又或是用烟熏。
For example, it can be rubbed with salt or can be dried or smoked. - 饮用及配餐建议:饮用前1小时开瓶,温度最好在16℃–22℃。最佳配食烧鸡、烧鹅、干烧鱼或烟熏肉类。
Serving &Food Match Suggestion: Open 1 hour before drink. Serving temperature 16℃–22℃.Best with carbonado, fried chicken, roast geese, baked fish, or bacon dishes.
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