Other ingredients commonly used to thicken soups and broths include rice, flour and grains.
其它用來使羹湯或高湯變濃的配料通常包括米, 面粉和谷物.
互聯(lián)網(wǎng)
When meat products, especially broths, are cooked, they often have lower oxidation - reduction potentials.
肉制品尤其是當肉湯被蒸煮時, 它們經(jīng)常有較低的氧化還原電勢.
互聯(lián)網(wǎng)