结果表明：在用碱量、液比及蒸煮曲线不变的前提下，去皮、回用黑液对浆的颜色及质量均有影响；

It shows that the barking and reusing liquor effect the color and quality of the pulp.

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用剩馀油把芡汁煮滚至浓稠，把蚝只回镬，拌匀。

Cook the sauce in the remaining oil until thickened. Return oysters to the wok and toss well.

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强制循环和直接加热的方式的优点是通过回用冷水使耗汽量，耗水量降低、并使蒸煮更加均匀。

The advantages of forced circulation and indirect heating are lowered steam costs through return of condensate to boilers, lower liquor volumes, and greater uniformity of cooking.

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