loin造句
31. Influence of harvest processes of pork loin and ham quality.
32. Learn how to finish the stuffing for stuffed pork loin with expert cooking tips in this free classic American recipe video clip.
33. Learn how to serve stuffed pork loin with expert cooking tips in this free classic American recipe video clip.
34. Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine , and oleomargarine.
35. Pork loin is very lean meat and isn't too expensive.
36. How to cut a lean pork loin; learn this and more in this free online cooking video about meat and food preparation taught by expert Louis Ortiz.
37. Pork: Lean cuts ( tenderloin, boneless loin chops ) compare favorably with skinless chicken.
38. Starting in connection with the document textual criticism discusses accomplishment studying aspect in inner loin about ancient medical science of china.
39. A long loin that may weaken the back is a fault.
40. One is selected meat-feed. The best selection of soft texture of the pork loin, and then gavel smashing Meat Loaf, cut into thin small.
40.try its best to gather and build good sentences.
41. The topline is level except for a slight, muscular arch over the loin.
42. The loin is very slightly arched, of medium breadth and muscled.
43. The loin is taut and lean, narrower than the rib cage, and with a slight tuck - up.
44. Get lower - fat cuts from the loin, like sirloin T - bone, or strip steak, Gluck says.
45. Loin short and wide with very little tuck - up.
46. The back line appearing practically level from the shoulders to the loin.
47. This is a pork loin in a material consisting mainly of deep-fried dishes. Zhuangruo money, crisp and delicious, and many more hot sauce, tomato sauce Zuo food.
48. The loin is relatively short with only a slight tuck up, and the stomach is flat and firm.
49. Stelzer likes to cook the seniors things that remind them of home — meat and potatoes, angus beef, pork loin.
50. Chest is deep (to the elbow) and well-sprung with a distinct tuck up at the loin.
51. How to butterfly cut a pork loin; learn this and more in this free online cooking video about meat and food preparation taught by expert Louis Ortiz.
52. The rib cage is moderately sprung and extends back to a short and muscular loin.
53. Back is broad and well muscled. Loin is short and meets the croup smoothly.
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