蛤蜊海鲜杂烩里面还有蛤蜊和鱼类高汤。
Clam chowders have — as the name suggests — clams and fish stock.
再次煮沸高汤，加进猪肉丝和腌猪肉的酱汁，煮到猪肉不是粉色为止，这大概要4-5分钟。
Bring the broth back to a boil and add the pork and marinade. Cook until the meat is no longer pink, 4-5 minutes.
用白色油面糊（将黄油和面粉混合调制而成）加上牛奶或白色高汤，很快就能做出白色酱汁来。
White sauces arerapidly made with a white roux (butter and flour cooked together) plus milk, orwhite stock.
流行地带：在日本，使用烟熏过的干吞拿鱼片调制的香浓高汤作为汤底和调味剂，是传统的防寒和解乏良方。
Where it's popular: Japan. Made from smoked, dried shavings of tuna, the flavorful broth is used as a base for soups and sauces and is a traditional remedy for colds and fatigue.
但如果一开始就能恰当地准备好面粉和黄油做成的油面糊，再使用已经浓缩好的味道可口的高汤，那这两个问题就都能迎刃而解了。
However, if the flour and butter roux is properly cooked tobegin with, and a concentrated, well-flavored stock is used, both of theseproblems have been solved at the start.
米洗净，浸泡约30分钟，加入高汤熬煮。
干贝、牡蛎、高汤、黄豆芽、芦笋、香菇等。
Scallops, oysters, fresh soup, bean sprouts, asparagus, mushrooms etc.
云吞以切碎虾、猪肉、香菇为馅，配搭高汤及幼面。
Won ton made with chopped prawns, ground pork, mushroom and cooked with thin noodles in supreme broth.
蔬菜：高汤焖红包心菜，小锅土豆，芹菜根南瓜塔。
Side dishes: Braised Red Cabbage, Cocotte Potatoes and Timbale of Celeriac and Butternut Squash.
金圈：这位主厨用虾高汤和金箔做成一片薄薄的凝胶。
Gold 'loop' : The chef makes a thin piece of gelatin out of scampi stock and gold leaf.
主要的区别是高汤的固体配料增加了整体的味道，个别配料保持他们的原味。
The main difference being that the solid parts of the Broth are there to add flavour to the whole, the individual parts retaining their flavour.
目前烹饪界对高汤的研究主要集中于高汤的成分、提取原料及对其应用等方面。
At present the studies of fresh soup in cuisine trade are mainly focused on its compositions, extracting materials, their application and etc.
倒入蔬菜高汤，放藏红花粉，小火微煮20分钟，注意保持搅拌，待到米饭变软。
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
煮鱼时，可以自由发挥，随心配制专属自己的高汤，也可以简单一点，只放些蔬菜或鸡汤。
To poach fish, you can make your own court-bouillon or simply use vegetable or chicken stock.
池田想要确认他在喝鱼汤时体会到的一种无法形容的味道，这个鱼汤是用吞拿鱼和海藻熬成的高汤。
Ikeda wanted to pin down an ineffable taste he identified in dashi, a soup stock made from tuna and seaweed.
鲷鱼片洗净、切片，雪里蕻洗好、切碎，高汤先放锅内，烧开后加入鱼片和雪里蕻同煮，并加盐调味。
Clean and slice the bream, wash and chop preserved mustard green; put the stock into a pot, bring to a boil, add the breams and mustard green to cook, then add salt to taste.
用2汤匙油炒香菇、白菜和红萝卜丝，稍软时加入高汤烧开，并放入鱿鱼浆同煮，再放入其馀调味料A。
Stir-fry shredded black mushroom, Chinese cabbage and carrot with2 tbsps oil until soft, add stock to bring to boil , add squid slurry to cook together, and then add other seasoning A.
法式烹饪中常用面粉和黄油作为酱汁的增稠剂，一般在加水，牛奶或高汤之前先将黄油和面粉混合并慢慢加热几分钟，做成油面糊。
In French cooking, the flour and butter, which act as a thickening agent for the sauce, are alwayscooked slowly together for several minutes before any liquid is added.
一只其貌不扬的辣锅，货架上有各种串好的蔬菜和肉类任君选择，然后让店里的服务员来帮你用鸡肉或猪肉熬制的高汤将这些食材一起煮沸。
A humble version of hotpot, you pick your own skewered vegetables and meat from the shelf (from RMB 1), and get staff to boil them together in chicken or pork broth.
一只其貌不扬的辣锅，货架上有各种串好的蔬菜和肉类任君选择，然后让店里的服务员来帮你用鸡肉或猪肉熬制的高汤将这些食材一起煮沸。
A humble version of hotpot, you pick your own skewered vegetables and meat from the shelf (from RMB 1), and get staff to boil them together in chicken or pork broth.
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