关于火灾的英文作文加汉语

关于”火加汉语“英语作文范文4篇，作文题目：Fire plus Chinese。以下是关于火加汉语初中英语范文，每篇作文均为万能范文带翻译。

高分英语作文1：Fire plus Chinese

First of all, how to cook chicken soup? Put some water in the pper pot, cut the chicken pieces and add the chicken pieces. The water should not be chicken. After taking out the fire, boil and wash the chicken immediately (cut with cold water, so the blood on the stewed stp is not the only annoying).

After cleaning, add the chicken presse cooker, thicken the bs, and add a teaspoon of cooking wine (preferably Shaoxing yellow ce wine, a good cleaning with Monda officinalis and Codonopsis pilosula) Lon pulp is a little than a all pot of red dates, and it will have excess so taste. It can remove Danggui, add flavors and coix, and add a little salt (to make the chicken add water without an inch or so of chicken, cover the lid and valve, then boil it on the stove, press it in the fire for 5 minutes, then press the fire for minutes). Open the lid of the tbid pneumatic presse cooker after customs clearance.

After the steam is released, add a pper amount of salt and chicken seasoning (a pot of clear soup can be put into the well according to personal preference. If you go to dnk it, add some water in the ordinary stew pot. Do not add water midway, otherwise the soup will become a soup, and it will not be cooked in large time.

Then, in a all time (tender chicken, such as stewed chicken for a longer time, the old seasoning is also used You can cover it with a ceramic container (most of the ethanol flavored stewing methods are commonly used by Cantonese people. You can add good mateals, cover the container and steamer, and the paper yarn can be sealed in the container conditionally (adjust the steamer with stng taste for about o hos; if it is stewing, do not condense the water into a soup by steam; it tastes ch, stewing and similar No matter what kind of soup, it's better to stew chicken, in order to avoid being too greasy (^ o ^)/.

中文翻译：

首先怎样煮汤，适当锅里放些水，将块切碎后加入块，水不该是肉，取出火后立即将煮沸洗净（冷水去砍，这样炖好后面条上血迹不是唯一烦人）将清洗后加肉高压锅，加厚筋骨，加一汤匙料酒（最好是绍兴黄酒一个好清洗加巴戟、党参、当归（少放，一小罐红枣片即可），汤中会有多余酸味龙眼肉怕上火，并可去掉当归，加克香精、薏米，再加一点盐（使肉加水时没有一寸左右肉，盖上盖子和阀门，在炉子上烧开后用高压锅在火中加压5分钟，再压火分钟（这可以保持汤是肉汤，不浑浊气动压力锅待清关后打开锅盖，蒸汽释放后，通过加入适量盐和肉调味料（视个人喜好一壶清汤上井，去喝情况下在普通炖汤锅里，再加些水，不要中途添水，否则汤就成汤了大时不熟化，小时辰（嫩肉，如炖时间延长，老一次调味料也可以用陶瓷容器盖上（其中大部分乙醇味炖法是广东人常用炖法，会加好材料盖上容器加蒸笼，纸纱可用有条件湿封在容器内（先调好味道大蒸锅约两个小时帮手，如果是用炖煮话，那么不要用水蒸气把水凝结成汤，尝起来味道是浓郁，炖煮和类似无论是什么汤法，最好还是清炖过，为了避免太油腻（^o^）/。

万能作文模板2：火加中文

First of all, how to cook chicken soup? Put some water in the pper pot, cut the chicken pieces and add the chicken pieces. The water should not be chicken. After taking out the fire, boil and wash the chicken immediately (cut with cold water, so the blood on the stewed stp is not the only annoying).

After cleaning, add the chicken presse cooker, thicken the bs, and add a teaspoon of cooking wine (preferably Shaoxing yellow ce wine, a good cleaning with Monda officinalis and Codonopsis pilosula) Lon pulp is a little than a all pot of red dates, and it will have excess so taste. It can remove Danggui, add flavors and coix, and add a little salt (to make the chicken add water without an inch or so of chicken, cover the lid and valve, then boil it on the stove, press it in the fire for 5 minutes, then press the fire for minutes). Open the lid of the tbid pneumatic presse cooker after customs clearance.

After the steam is released, add a pper amount of salt and chicken seasoning (a pot of clear soup can be put into the well according to personal preference. If you go to dnk it, add some water in the ordinary stew pot. Do not add water midway, otherwise the soup will become a soup, and it will not be cooked in large time.

Then, in a all time (tender chicken, such as stewed chicken for a longer time, the old seasoning is also used You can use ceramic containers to cover (most of the ethanol flavor stewing method is commonly used in Cantonese stewing method, will add good mateals, cover the container and steamer, paper yarn can be conditionally wet sealed in the container (first adjust the steamer with stng taste for about o hos, if it is stewing, then do not use steam to condense water into soup, taste stng, stewed and similar No matter what soup method, it is best to stew chicken, so as not to be too greasy.

中文翻译：

首先怎样煮汤，适当锅里放些水，将块切碎后加入块，水不该是肉，取出火后立即将煮沸洗净（冷水去砍，这样炖好后面条上血迹不是唯一烦人）将清洗后加肉高压锅，加厚筋骨，加一汤匙料酒（最好是绍兴黄酒一个好清洗加巴戟、党参、当归（少放，一小罐红枣片即可），汤中会有多余酸味龙眼肉怕上火，并可去掉当归，加克香精、薏米，再加一点盐（使肉加水时没有一寸左右肉，盖上盖子和阀门，在炉子上烧开后用高压锅在火中加压5分钟，再压火分钟（这可以保持汤是肉汤，不浑浊气动压力锅待清关后打开锅盖，蒸汽释放后，通过加入适量盐和肉调味料（视个人喜好一壶清汤上井，去喝情况下在普通炖汤锅里，再加些水，不要中途添水，否则汤就成汤了大时不熟化，小时辰（嫩肉，如炖时间延长，老一次调味料也可以用陶瓷容器盖上（其中大部分乙醇味炖法是广东人常用炖法，会加好材料盖上容器加蒸笼，纸纱可用有条件湿封在容器内（先调好味道大蒸笼约两个小时帮手，如果是用炖煮话，那么不要用水蒸气把水凝结成汤，尝起来味道是浓郁，炖和类似无论什么汤法，最好是清炖过，以免太油腻。

满分英语范文3：火加汉语

First of all, how to cook chicken soup, put some water in the apppate pot, cut the chicken pieces into pieces and add them. The water should not be chicken pieces. After the chicken is boiled, go to the fire and wash it immediately (cold water to chop, so that the blood on the back bar is not the only annoying).

After cleaning, add the chicken presse cooker, thicken the bs, and add a teaspoon of cooking wine (preferably Shaoxing yellow ce wine, a good cleaning, plus Monda officinalis, Codonopsis pilosula, Angelica sinensis) Lon pulp is a little bit of red dates. It can be d of Danggui, GC and coix, and add a little salt (to make the chicken add water without an inch or so of chicken, cover the lid and valve, then boil it on the stove, press it in the fire for 5 minutes, then press the fire for minutes). This can keep the soup to be bth and not cloudy.

Open the lid of the pneumatic presse cooker after customs clearance. After the steam is released, add a pper amount of salt and chicken seasoning (according to personal preference, put a pot of clear soup into the well. If you want to dnk it, add some water in the ordinary stew pot.

Do not add water midway. Otherwise, the soup will become a soup. When it is large, it will not be cooked.

Then, in the all hos (tender chicken, if the stewing time is extended, the old seasoning can also be used Cover the ceramic container (most of the ethanol flavor stewing method is commonly used in Cantonese stewing method, will add good mateals, cover the container and steamer, paper yarn can be conditionally wet sealed in the container (first adjust the steamer with stng taste for about o hos, if it is stewing, then do not need steam to condense water into soup, taste stng, stewed and similar whatr Modong method, the best is stewed chicken, so as not to be too greasy.

中文翻译：

首先怎样煮汤，适当锅里放些水，将块切碎加进去，水不应该是块，肉煮沸后立即去火洗净（冷水去砍，这样炖好后面条上血迹不是唯一烦人）将清洗后加肉高压锅，加厚筋骨，加一汤匙料酒（最好是绍兴黄酒一个好清洗加巴戟、党参、当归（少放，一小罐红枣片即可），汤中会有多余酸味龙眼肉怕上火，并可去掉当归，加克香精、薏米，再加一点盐（使肉加水时没有一寸左右肉，盖上盖子和阀门，在炉子上烧开后用高压锅在火中加压5分钟，再压火分钟（这可以保持汤是肉汤，不浑浊气动压力锅待清关后打开锅盖，蒸汽释放后，通过加入适量盐和肉调味料（视个人喜好一壶清汤上井，去喝情况下在普通炖汤锅里，再加些水，不要中途添水，否则汤就成汤了大时不熟化，小时辰（嫩肉，如炖时间延长，老一次调味料也可以用陶瓷容器盖上（其中大部分乙醇味炖法是广东人常用炖法，会加好材料盖上容器加蒸笼，纸纱可用有条件湿封在容器内（先调好味道大蒸笼约两个小时帮手，如果是用炖煮话，那么不要用水蒸气把水凝结成汤，尝起来味道是浓郁，炖和类似无论什么汤法，最好是清炖过，以免太油腻。

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