Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

其它用来使羹汤或高汤变浓的配料通常包括米, 面粉和谷物.

互联网

When meat products, especially broths, are cooked, they often have lower oxidation - reduction potentials.

肉制品尤其是当肉汤被蒸煮时, 它们经常有较低的氧化还原电势.

互联网