慢火煮至液体量为原来五分之一，将甘草和桉树叶挑出。
Simmer until the liquid is reduced by one-fifth. Remove the licorice and eucalyptus leaves and discard.
用慢火煮螺丝粉至酱汁略微变稠，加入盐及鲜磨胡椒调味。
Cook the fusilli in very low heat until the sauce slightly thickened, season with salt and pepper.
也可剪开茶袋，将茶叶置入壶中慢火煮滚，直接或连同茶叶喝下，保健效果更好。
For best results, you may also cut open the teabag to boil under low flame and drink with or without the tea leaves.
将上述剩余混合物用搅拌器搅拌成匀浆，倒回锅中，加入蜂蜜、柠檬汁和甘油，然后搅拌，再慢火煮2分钟。
Blend the mixture in a blender until smooth. Pour back into the pan and add the honey, lime juice, and glycerin, then stir and simmer for 2 minutes.
陈皮卤水汁材料放煲内煮滚，改用中慢火熬15分钟至陈皮出味。
Bring tangerine peel sauce to the boil and simmer for 15 minutes until well flavoured.
先煮番茄及百里香酱，洋葱炒至透明，加入蒜蓉和切碎百里香，最后倒进茄酱慢火兜匀至滚，起锅备用。
Cook the Tomato and Thyme Sauce first. Heat some oil and stir fry the onion briefly. Add in garlic, thyme and finally the tomato puree. Stir till boiled, set aside.
先煮番茄及百里香酱，洋葱炒至透明，加入蒜蓉和切碎百里香，最后倒进茄酱慢火兜匀至滚，起锅备用。
Cook the Tomato and Thyme Sauce first. Heat some oil and stir fry the onion briefly. Add in garlic, thyme and finally the tomato puree. Stir till boiled, set aside.
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