| 单词 | egg foo yung |
| 释义 | > as lemmasegg foo yung In Chinese cuisine: a preparation of eggs cooked with a variety of other ingredients. Frequently as egg foo yung. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1917 V. Galster Chinese Cook Bk. 5 (heading) Eggs fo yung with shrimp, lobster or chicken. 1928 Mandarin Chop Suey Cook Bk. 6 With the aid of the Mandarin Chop Suey Cook Book, however, Chop Suey, Chow Mein, Egg Foo Young..now can..be prepared in every American household. 1934 G. Ross Tips on Tables 119 The varieties of chow mein and the egg Foo Yung are well-prepared. 1935 ‘Countess Morphy’ Recipes All Nations 722 Foo Yong Hy (crab omelet). 1945 B. Y. Chao How to cook & eat in Chinese ii. xiii. 135 (heading) Egg fu-yung (with meat shreds). 1948 R. W. Dana Where to eat in N.Y. 66 The theater and night-club performers drop in late for chicken egg foo yong. 1952 D. Y. H. Feng Joy of Chinese Cooking iv. 90 Foo Yoong Daahn—Rich Egg Omelet. 1965 P. Robinson Pakistani Agent viii. 113 I'll have a prawn fooyong and chicken chow mein. 1972 K. Lo Chinese Food i. 30 One of the favourite Chinese white sauces for vegetables is the fu-yung sauce, which is made from minced chicken mixed with broth, egg white, cornflour, and some milk or cream. 1972 K. Lo Chinese Food i. 44 Classically, the term fu-yung should only apply to egg white and cornflour mixed with minced chicken (a completely white mixture). 1974 N.Y. Times 4 Oct. 34 With a gusto once reserved for chow mein and egg foo yong New Yorkers are now dipping their chopsticks into another Oriental taste treat. 1979 Tucson (Arizona) Mag. Mar. 73/1 The Chinese dishes Americans know best—egg roll, egg foo yung, roast pork. < as lemmas |
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