Baste with marinade, return to oven, and broil 2 minutes more.

涂上腌料视色,视色,视色影院视色影库，放回烤箱中吉泽明步绝顶高潮喷水3小时，然后再烤2分鐘。

Marinade: ginger juice with wine 1tbsp, seasoned salt tsp, cooked oil 1 tbsp, cornflour 1 tsp.

腌料：姜汁酒1湯匙7色在色在线视频，味鹽1/2茶匙国产色色激情，熟油1湯匙日日射日日插日日干，生粉1茶匙。

Brush fillets with ginger-soy marinade and grill or broil until fish flakes easily with a fork.

用些生姜醬油抹在魚肉上來燒烤91视频一级片，直到用餐叉可輕松分片后即可享用精品久久久久网。

Slice the fish filets thinly and mix with marinade for 10 minutes.

魚片切成小薄片，加腌料腌制10分鐘左右啪啪啪福利视频。

Larger steaks like flank, skirt steak and London broil are best when soaked in a flavorful marinade before grilling.

較大的牛排像側(cè)翼亚洲字幕在线第6页，裙子和倫敦烤牛排時，最好在浸泡前烤風(fēng)味腌料中文字幕在线播放欧美日韩。

As we have learned, this kind " hot marinade pink " use in " fort of sweet hot drumstick "," hot chicken wing "," interest explodes gallinaceous rice is beautiful " on 3 kinds of products.

據(jù)了解十八操逼视频，這種"辣腌泡粉"用在"香辣雞腿堡"、"辣雞翅"在线观看精品17页免费网站、"勁爆雞米花"3種產(chǎn)品上亚洲一级黄片欧美一级黄片。

Cook onions and giblets with 1/2 tbs. oil. After it is cooled, marinade with salt, pepper and ingredients from above.

用1/湯匙油炒熟洋蔥粒及火雞肉臟，待涼后與上項材料及腌料同拌勻 giblets n欧美一级婬片人妻欧美大片人。

Some evidence suggests that certain marinade ingredients can cut down on carcinogen production, but no one is saying that a marinade will eliminate all grilling risks.

有證據(jù)表明碰超免费人妻中文字幕，一些好玩的成分能夠減少致癌物質(zhì)的生產(chǎn)，但沒有人說是一個很好玩的污黄网站日韩aⅴ，將消除一切風(fēng)險熬天天日天天射天天舔。

But researchers from the American Institute for Cancer Research found that coating the meat with a thick marinade and thereby preventing direct contact with the charring flames reduced the amount of such chemicals created.

但研究人員從美國癌癥研究所的研究發(fā)現(xiàn)，涂層的肉類與厚marinade從而防止直接接觸與炭化火苗減少的數(shù)額這類化學(xué)品的建立黄网站无码的视频。

The weight of fish sample and marinade were equal, and the temperature of marinading were retained 3 + l℃,15d later measured the water capacity, crude fat, crude protein, crude ash content ,TMA,PH,TVB-N and TBA, sodium chloride ,sensing of the fish sample from different marinade. The results showed that the basic chemical composition of pickled carp in contrast with fresh sample had changed except the water capacity.

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