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.
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.
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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