例句與用法

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1. Rinse the potherb mustard , squeeze out the water , chop finely
   雪里蕻洗凈，擠干切末，海米切末
2. De - vein the chicken fillets , finely mince with the fat pork , add soup to make a chicken paste . slice the koumo mushrooms in two , scald and drain . mince the fragrant mushrooms , stir with eggwhite
   雞里脊去筋與肥肉膘制茸，加蛋清，三套湯拌成雞料，口蘑一片為二焯水控干，香菇切末加蛋清調(diào)勻，燕菜治凈撕成絲。
3. Dice the mushrooms and carrots . chop finely the thick broad - beans , and still more finely the scallion and ginger . drop the mushrooms , bamboo shoots , diced carrots , and green soybeans into boiling water and cook till done , remove
   冬筍切片，剞十字花刀后切粗長條，冬菇胡蘿卜切丁，鄲縣豆瓣剁碎，蔥姜切末，冬筍冬菇胡蘿卜丁青豆下開水中煮透撈出
4. De - vein and mince the chicken fillets ; to 1 5 add egg yolk and seasoning , stir to a yellow paste , steam for 10 minuted , mince , add egg white and stir well . to the rest of the chicken mince , stir in egg white , soup , and seasoning
   鴨脯板鴨脯切絲雞里脊去筋制茸，取1 5加蛋黃調(diào)料攪拌成黃料子，蒸10分鐘取出，切末加蛋清調(diào)均勻其余加蛋清三套湯和調(diào)料攪拌成雞料。
5. Method : 1 . chop the fillets into slices of 5cm . long3com . wide3cm . thick chop the scallops and sea cucumbers into mince then piace thenminto a bowl daa shaoxing wine . fine salt , gourmet them , mix them into stuffings . put on the slices of fillets and roll up
   制作方法： 1 、將豬外里脊肉片成長約五公分，寬約三公分，厚約三毫米的大片，海參干貝切末，蝦仁剁成細(xì)泥，然后放在碗內(nèi)，加南酒、鹽、味精，攪勻成餡，以條狀抹在肉片上，卷起即成三鮮肉卷。