saute造句
31. Add leeks and saute slowly until they just begin to colon Add carrot and celery and saute for 3 minutes longer.
32. Add red pepper and chilli and saute for two minutes.
33. Add carrot, onion, leeks, celery, and garlic and continue to saute until lightly browned.
34. Add onion and garlic and saute until tender. Add meat, and brown on all sides.
35. Add sour cream and remaining butter, soy sauce, salt and pepper. Place mixture in saute pan and simmer.
36. Add orange zest and chestnuts and saute for a couple of minutes.
37. Saute remaining 2 cloves garlic in skillet sprayed with nonstick cooking spray until tender, about 1 minute.
38. Saute onions and garlic until onions begin to brown around edges, 3 to 4 minutes.
39. Add the plum tomatoes and continue to saute for 4 minutes.
40. In a large saute pan, cook the pork in batches over high heat until browned on all sides.
41. Add onion, garlic, and shallots to pan and saute until lightly colored, about 7 minutes.
42. Add eggplant to saucepan and saute in remaining oil until golden brown, 6 to 8 minutes.
43. In a saute pan, add water to a depth of l / 4 inch.
44. Add shallots and saute for 1 minute. Add pears, thyme, pepper, chilies, and vermouth.
45. Heat, add shallots and mushrooms, and saute until very lightly browned.
46. In a saucepan, heat oil. Add shallots and garlic cloves and saute until lightly browned.
47. To make lentils, in a medium-sized saucepan, heat oil and saute carrot, onion, and celery until lightly colored.
48. In a saute pan, brown pheasant pieces in oil for 2 to 3 minutes per side.
49. Heat oil in heavy pan and saute onion until translucent, 3 to 5 minutes.
50. Saute for 2 minutes, add reserved giblets, and continue to saute for 3 minutes.
51. Meanwhile, in a large skillet, heat oil and quickly saute greens until just wilted.
52. Add fresh and dried mushrooms and garlic and saute for 2 minutes.
52.try its best to gather and create good sentences.
53. Pulverize mixture and set aside. Add remaining 2 tablespoons oil to pan and saute onion and garlic until lightly browned.
54. In a large saucepan, heat oil and saute the onions and leeks until wilted and golden.
55. While mixture is reducing, saute mushrooms in 2 tablespoons of the clarified butter until golden brown.
56. Add the red cabbage and saute for an additional five minutes.
57. In a saute pan, saute apple slices in butter until lightly browned.
58. In a large, heavy-bottomed pot, heat oil and saute carcasses until browned.
59. Heat the olive oil over medium heat, add the onion and celery and saute gently for 5 minutes.
60. Saute onions and celery in two tablespoons butter and add flour and salt and pepper.
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