烧热炒锅，入半勺沙拉油加热。
在等待油加热时，她把碗里的鸡蛋打散。
While she was waiting for the oil to become hot, she stirred the egg in the bowl.
第二步：将油加热，并开始用油煎鸡肉。
第二天，在平底锅中倒入油，然后将油加热。
Next day, put the oil in the pan and heat it until the oil is hot.
用中大火在一个大煎锅内把1汤匙油加热。
Heat 1 tablespoon oil in a large frying pan over medium-high heat.
烫金版油加热，恒温自动控制，油泵循环。
Pre-heating oven. Oil heating for bronzing plate, constant temperature auto control, oil pump circulation.
油加热时最早升起的蒸汽冷却后就为最好的汽油。
When the oil is heated, the first vapors to rise are cooled and become the finest petrol.
间歇加热、加新油加热有利于油脂品质的保护。
Intermittent heating and continuous heating with adding new oil could decrease acid value and peroxide value of soybean oil.
滚筒具有蒸汽加热、电加热及油加热三种方式。
间歇加热、加新油加热有利于油脂品质的保护。
Fitfully heating and continuously heating with adding new oil could be in favor of oil quality...
用一个中等大小的长柄锅把油加热，然后加入大蒜。
备有油冷却和油加热装置，适应于不同环境温度条件下生产。
The cooling plant and heating plant for oil adapted to different temperature for producing.
在一个深底平底锅里将油加热，然后放入洋葱并开大火搅拌几分钟。
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
为了让这一方法更快更有效，可以用微波炉将油加热，然后涂抹在头发上。
To rev up this solution even further, heat up the oil in the microwave before applying.
找一只大的荷兰烤肉锅，把油加热，放入牛肉煎到每一面呈棕黄，每面大概3- 4分钟。
In a large Dutch oven over high, heat the oil. Add the brisket and sear until browned all over, 3 to 4 minutes per side.
取一直宽口浅锅倒入橄榄油加热，并放入洋葱加入调味料烧几分钟直到洋葱变软。
Heat the olive oil in a wide, shallow pan and then add the onion with a bit of seasoning and cook for a few minutes until softened.
根据非稳态导热集总参数+法建立油轮油舱加热数学模型，研制了油轮货油加热计算软件。
The oil tanker heating model is established and the software is developed based on transient heat conduction gathered parameter method.
给茄子刷好油，加盐和胡椒粉，烤到软。同时，加热厚底锅中剩余的油。
Brush the eggplant with oil, add salt and pepper, and bake till soft. Meanwhile, heat the remaining oil in a heavy pan.
加热中式炒锅或是平底锅，倒入少许油，晃一下锅，加入猪肉炒至颜色转为粉红色就可以继续添加蒜，姜末，中火炒香，约2分钟。
Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
我还在更柔和的300度下加热了一份西班牙油样品，想看看这样能否保留更多的橄榄风味。
I also heated a sample of the Spanish oil more gently, to 300 degrees, to see whether it might retain more olive flavor.
我通过加热15种油来研究油的风味——4种橄榄油和11种籽油——锅里没有其他任何东西，这样我就可以试出哪一种单独加热会起作用。
I investigated the flavor question by heating 15 oils - 4 olive and 11 seed oils - with nothing else in the pan, so I could taste what heat alone does to them.
它们对加热温度也比精制油更敏感，载较低的加热温度下，它们就开始分解，并产生不好的味道，还会冒烟。
They're also more sensitive to heat than refined oils. They start breaking down, developing unpleasant flavors and giving off smoke at lower temperatures.
把黄油倒入平底深锅，中火加热至油全部融化。
Put the butter into the saucepan. Heat on medium until melted.
在第二轮盲品中，每种油我都加热到350度，并加热5分钟。
For the second blind tasting, I heated each oil to 350 degrees for five minutes.
把鸡肉切成2英寸长的薄片，在深底锅中加入橄榄油，用中火加热。
Cut chicken into 2-inch pieces. Heat oil over medium heat in a deep skillet.
便宜的特级纯橄榄油一加热到350度时就冒烟，并开始产生一种橡胶和塑料的气味。
The inexpensive extra-virgin oil started to smell of rubber and plastic almost as soon as it became warm, and fumed at 350 degrees.
鲑鱼做好后，在另一个2夸脱深平底锅加热热2汤匙橄榄油。
While salmon is cooking, in a separate 2-quart saucepan, heat 2 tablespoons of olive oil.
鲑鱼做好后，在另一个2夸脱深平底锅加热热2汤匙橄榄油。
While salmon is cooking, in a separate 2-quart saucepan, heat 2 tablespoons of olive oil.
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