bechamel
- 1. Like a bechamel sauce, the resulting book is sometimes smooth, but occasionally lumpy.
- 像白酱汁一样，这本集结成册的书有时平顺，偶尔也有起伏。
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- 2. Mix the chicken meat with half of the bechamel sauce and grated nutmeg, salt and pepper.
- 鸡肉与半份白汁拌匀， 加入盐、胡椒粉及豆蔻粉调味。
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- 3. With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.
- 在bechamel酱汁中加入奶油后就是saucecreme，在veloute酱汁中加入奶油后就是saucesupreme。
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- 4. Then I boil some milk, and Olivier shows me how to mix it into the roux to make "bechamel". I take over.
- 然后煮开一些奶后，奥利维尔教我怎么把奶掺进乳酪面糊里做成乳酪面酱。
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- 5. A vegetarian lasagne may not use meat but it still has a rich bechamel sauce, Cheddar cheese and egg pasta, bringing in about 450 calories and 20g of fat per serving.
- 比如素宽面里没有了肉，但仍然有厚重的调味酱、英式硬乳酪和鸡蛋意面，每份约含有450卡的热量和20克脂肪。
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- 6. While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.
- 虽然最基本的bechamel或veloute酱汁调好味后即可直接上桌，但若能再加入黄油，奶油或蛋黄，那可就真是回味无穷了。
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- 7. Inmodern French cooking, a bechamel is a quickly made milk-based foundationrequiring only the addition of butter, cream, herbs or other flavorings to turnit into a proper sauce.
- 在现代法式烹饪中，béchamel酱汁往往以牛奶打底，只要再加入一些黄油，奶油，香草或其他调味品很快就能调出一锅还算不错的酱汁来。
youdao
- 8. Inmodern French cooking, a bechamel is a quickly made milk-based foundationrequiring only the addition of butter, cream, herbs or other flavorings to turnit into a proper sauce.
- 在现代法式烹饪中，béchamel酱汁往往以牛奶打底，只要再加入一些黄油，奶油，香草或其他调味品很快就能调出一锅还算不错的酱汁来。
youdao
